The List #200 - Oct 15, 2013 by The List Magazine

ISSUE 200 15 OCTOBER 2013

FREE EVERY TWO WEEKS

T H E M A G A Z I N E T H AT K N O W S

What's Cooking? Your guide to mastering the kitchen

W O O !2 00 TH IS SU E!

+ ONLINE DELIVERY + KITCHENWARE + RECIPES

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Star River • Windsor Arch

The 60th Macau

Grand Prix O

ne of the biggest events in the region’s sporting calendar, the annual Macau Grand Prix is making a return this year, and it will be celebrating its 60th anniversary. Taking place over the November 9-10 weekend as well as from November 14-17, the highly anticipated motor race sees hundreds of spectators turn up every year.

Details on Star River • Windsor Arch 60th Macau Grand Prix The Macau Grand Prix first began back in 1954, when motor-racing enthusiasts perceived the idea to start up a street racing event. The first Grand Prix in Asia, the event soon evolved into one of the most prestigious in the world. The circuit at Macau Grand Prix has earned the reputation of being extremely challenging, with altering altitudes as well as bends and corners at every turn. Over the last 60 years, some of the best racing drivers in the world have taken the tracks of Macau Grand Prix, including the legendary Ayrton Senna as well as seven-time Formula One World Champion Michael Schumacher. Apart from the Monaco Grand Prix, it’s one of the last remaining street circuits racing in the world. It also holds the distinction of being the only race in which both drivers and motorcyclists compete, and is widely recognized as one of the best—it’s an event not to be missed.

When and Where At the Macau Grand Prix this year, the 6.2km Guia Circuit will host a number of different races. Aside from Formula Three races, for which the Macau Grand Prix is most famous, there will also be other races, like the Porsche Carrera Cup Asia, the City of Dreams Macau GT Cup and more. Practice days will take place on Nov 9, 14-15 and race days on Nov 10, 16-17. They wrap up each day at 4:30pm and the circuits will be opened at 6:30pm. Live entertainment, like lion dances, will also take place. The Guia Circuit is located in the Macau Peninsula in the southeast; it wraps around the reservoir, with views of the Pearl River Delta. Macau Food Festival Keen to explore more of Macau? Check out the Macau Food Festival while you’re there—it takes place from November 8-24. Macau is a city renowned for its unique and eclectic mix of dining options, making Macanese cuisine an attraction in its own right and catapulting the city into a world-renowned culinary destination. The Macau Food Festival will be at Sai Van Lake Square (Praça do Lago Sai Van) right opposite the worldfamous Macau Tower, serving up a selection of Asian and European delights as well as local delicacies. The festival is will take place throughout the week— 5-11pm from Monday to Thursday and 3pm-midnight from Friday to Sunday.

Breakout: Ticketing details Tickets for the Macau Grand Prix are on sale now, and cost $50 for all stands on practice days. On race days, choose from seats in the Reservoir Stand ($350), Lisboa Stand ($550) or Grand Stand ($900). Star River • Windsor Arch 60th Macau Grand Prix Date: Nov 9-10, 14-17, 2013 Website: www.macau.grandprix.gov.mo 13th Macau Food Festival Date: Nov 8-24, 2013 Time: 5:00 pm to 11:00 pm (Mondays to Thursdays); 3:00 pm to midnight (Fridays to Sundays) Venue: Sai Van Lake Square (Praça do Lago Sai Van) Organizer: Association of Macau Restaurant Merchants Enquiry: (853) 2857 5765

CONTENTS

05 Editor’s Letter 06 no. 200!

Celebrate with The List

We’ve offically reached our 200th issue! Look back at past covers and join us for cocktails later this month.

08 Guestlist

Make a Date

Catch the “Anna Karenina” ballet this month at the Grand Theatre.

12 Feature

Chef for a Day

Editor Kate Springer brings you some recipe ideas from her favorite restos.

17 RECIPE

Secret Ingredient

Head Chef Jesse Teh shares his Chicken Peri Peri Burger recipe.

40 Mr. kia

Weather Woes

Ever wondered what’s up with those random typhoon signals?

50 HIDEAWAY

Sai Wan War Cemetery

Enjoy a few quiet moments in this historic and scenic cemetery.

KNOW & TEL

Cooking Classes p.20

Kitchenware p.26

Gourmet Food p.30

Meat Delivery p.34

DIY Ideas p.38 3

Th e M aga z i n e That K n ow s

HK Magazine media The List Magazine Media Ltd. Part of HK Magazine Media Group 302 Hollywood Centre, 233 Hollywood Road, Hong Kong Tel: 852-2850-5065 Fax: 852-2543-4964 E-mail: thelist@hkmagmedia.com

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Editorial

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Copyright 2013 The List Magazine Media Ltd. The contents of The List are the property of The List Magazine Media Ltd. Reproduction in whole or part without permission is strictly prohibited. The List may not be distributed without the express written consent of The List Magazine Media Ltd. Contact the Advertising Director for ad rates and specifications. All advertising in The List must comply with the Publisher's terms of business, copies of which are available upon request. Printed by Apex Print Limited, 11-13 Dai Kwai Street, Tai Po Industrial Estate, Tai Po, N.T.

editor’s letter Get Your Fill

As someone whose signature dishes include scrambled eggs and stir fry, I certainly learned a thing or two while putting together this issue of The List. We’ve kicked things off with beginners in mind: you’ll find a long list of cooking classes on p.20 that cover Thai to Indian to Chinese cuisines, plus a few options for the kids.

Assuming a hands-on class gets you warmed up, you’ll probably want to show off your new-found skills at home. Turn to p.26 to find some of the best kitchenware shops in town, where you can stock up on everything from baking pans to old-school chefs’ cleavers. Next step? Invest in some gourmet ingredients (p.30), so you’re ready to throw on your chef’s hat whenever the mood strikes. If you’re looking for some meat and seafood to round out your fridge, look no further than p.34, which is chock-full of online food stores that will deliver protein to your door. And just in case you’re up for a challenge: turn to p.38 for some DIY inspiration, which will both impress your friends and save you some dough. Happy cooking!

Kate Springer Editor

Get in Touch I’d love to hear from you! E-mail me: kate.springer@hkmagmedia.com Follow me on Twitter: @KateSpringer

TheList Turns 200! It’s been more than seven years since The List started on the path to becoming the useful little magazine it is today. To celebrate the milestone, we’ve dug through the archives to bring you quirky and colorful List covers throughout the years. Thanks for all of your support in helping us get this far. Here’s to 200 more! Psst: A special thanks to Tree, an eco-friendly home décor store, who planted 200 trees in our honor!

Party with The List We’ll also be celebrating w ith a cocktail party later this mon th. Come enjoy Rekord erlig cider on the terrace of the brand new Brick La ne. Join us! October 24

, 7-9pm; Brick Lane, Shop 404, 4/ F, Citic Tower, 1 Tim Mei Av enue, Admira lty

We’ve got it covered...

Issue 08 - Oct 2005

Issue 103 - Oct 2009

Issue 29 - Sep 2006

Issue 122 - Jul 2010

Issue 43 - Apr 2007

Issue 139 - Apr 2011

Issue 63 - Feb 2008

Issue 160 - Feb 2012

oh, how times flies

The Intrepid Tai Tai, our cartoon ladyin-the-know, starts strutting her stuff

The List’s inaugural issue launches with a “Shanghai Bang!”

2006 2005

We publish “The List 100” to honor our favorite brands and services

2010

2008 2007

The List spends most of the year as a “how to” guide so you can “Live Like Paris Hilton”

2009 Let’s not forget that one time we devoted an entire issue to teens

2012 2011

The Intrepid Tai Tai ducks into an Alphard minivan and retires on the South Side

The 200th issue goes to print and GuestList Happy Hours take off every month!

The magazine undergoes a design overhaul, which doubles its size

2013 The first Readers’ Choice Awards celebrates all your favorite brands

Guestlist

Make a Date Our Picks for the Month

Oct 27 Sedan Chair Race and Bazaar The annual Sedan Chair Race and Bazaar first began back in 1975, with teams high-tailing it around The Peak in ludicrous costumes, lugging a sedan chair between them. Go watch the silly action with its beautiful backdrop, and remember that all money raised goes to charities which don’t receive funding from the government. 10am. Matilda International Hospital, 1/F, 41 Mount Kellett Rd., The Peak. Free to enter; register at www.sedanchairace.org.

Oct 18-19 Anna Karenina When you think “Anna Karenina,” what other names come to mind? Leo Tolstoy? Pyotr Ilyich Tchaikovsky? Well, add leading Russian choreographer Boris Eifman— a People’s Artist of Russia Winner—to that list, as his Eifman Ballet company descends on Hong Kong to bring one of literature’s most compelling characters to life on stage. Watch as Anna leaps angrily about her aristocratic life, spins menacingly towards her husband and lover, and ultimately pirouettes deep into the Russian soul. 7:30pm; matinee on Oct 19 at 2:30pm. Grand Theatre, Cultural Centre, 10 Salisbury Rd., Tsim Sha Tsui. $150-550 from www.urbtix.hk

Oct 19 Open-Air Music Festival An outdoor music festival for charity? Sign us up. The Clearwater Bay Golf & Country Club Open-Air Music Festival aims to raise money for the Child Development Fund. Starring Cantopop star Ivana Wong, Japanese jazzist Hiromi, bilingual actress Corinna Chamberlain and up-and-coming indie singer Kevin Kaho Tsui. 4-9pm. Clearwater Bay Golf & Country Club, 139 Tai Au Mun Rd., Clearwater Bay. $200 from www.hkticketing.com

Oct 26 Starstreet Gourmet and Wine Walk The Starstreet Gourmet and Wine Walk runs through Wan Chai’s trendy Star Street. There are tons of participating restaurants and shops, including 1/5 Nuevo, The Principal and Oolaa Petite. Wander around nibbling and sipping as you watch live performances.

Spotted!

Readers’ Choice Awards 2013 Sep 26

2-6pm. Star Street, Wan Chai. $395 in advance from events.scmp.com/starstreet

Oct 31 Halloween So many Halloween events, so little time. Here are our top picks. Check out one of the biggest Halloween parties every year, Dead Not Alive. As always the party will take place at swanky Zuma, which has just had its entire lounge and bar redone. Expect only the crème de la crème at this party dressed in their finest costumes. Supernatural Night Out at The Mira’s lounge bar Room One will have a costume contest—with $2,000 worth of prizes up for grabs for guests who come dressed in scary makeup, as individuals or as a group. Best part? There will be an open bar. And of course, the sheer volume of different costumes to see in Lan Kwai Fong warrants a visit. Join in on the revelry early, though— remember there will be roadblocks throughout the evening. Dead Not Alive: 11pm. 5-6/F, The Landmark, 15 Queen’s Rd. Central. $400 before Oct 20 or $600 thereafter from www.alivenotdead.com Supernatural Night Out: 8pm. G/F, The Mira, 118-103 Nathan Rd., Tsim Sha Tsui. $248 from Room One before Oct 19; $288 thereafter and at the door.

After five weeks of voting, The List’s Readers’ Choice Awards wrapped up late last month with a party at Kee Club. Editor Kate Springer handed out awards to the winners, who were chosen by readers— that means you! A big thank you to all who voted, as well as to our sponsors: Linen House and W Singapore Sentosa Cove. Find all of the winners at: tiny.cc/thelist-rca2013.

Want to see your event featured here? Send invitations to thelist@hkmagmedia.com

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Make a Meal of it Kitchen-averse Kate Springer learns to make the signature dishes from a few of her favorite Hong Kong restaurants.

Appetizer

Fish Ceviche About Chicha: A go-to for Peruvian tapas, Chicha

The Prep

boasts zesty Pisco Sours, crispy tacos and mouth-

1. Squeeze juice out of all 10 limes and refrigerate.

watering roast duck arroz. Head Chef Arturo

2. Wash the fish thoroughly and cut into ½-inch pieces.

Melendez shares one of the resto’s refreshing

3. De-seed and de-vein chili peppers.

ceviche recipes.

4. Roughly chop coriander.

What’s Ceviche? This authentic dish is basically

5. Finely slice red onion.

raw seafood that’s been marinated in lime or

The Plan

lemon juice, effectively cooking it. There is no

1. In separate pans, start boiling the sweet potato and corn.

single recipe: you can use anything from sea bass

2. Place fish in a large bowl and lightly season with salt.

to octopus.

3. Wash onion in a sieve under cold water.

The Goods

4. Add to onions to the fish and mix in the chopped chili, coriander and lime juice. Let stand for 5 to 10 minutes.

• 1kg firm white fish fillet

• 1 red onion

• 2 red aji (chili peppers)

• Salt

• 10 limes

• 1 sweet potato

6. Serve with potato slices and mini corn.

• Large handful of fresh coriander leaves

• Mini corn or choclo

Chicha, 26 Peel St., Central, 2561-3336, tiny.cc/chichathelist

5. If you are a lover of raw fish, serve it quickly. The longer you leave it the more it will cook.

Appetizer

Mussels in White Wine Sauce About Frites: Home to a great selection of Belgian brews, Frites is a longtime favorite thanks to its charcuterie boards, huge burgers and, of course, house mussels. Try them at home with Executive Chef Michael van Warmelo’s recipe.

The Plan 1. Add a little bit of olive oil in a large pot. 2. Add onions and tomatoes to the pot and spread for 1 minute on medium-high heat.

The Goods • 500g mussels

• 200ml cooking cream

3. Add in the garlic and let it cook for 1 minute.

• ½ medium white onion

• 200ml vegetable stock

• 5 cherry tomatoes

• 1 clove garlic

• 200ml white wine

• 50g chives

4. Add in mussels, white wine, cooking cream, vegetable stock and half of the chopped chives to the pot then cover with a lid.

The Prep 1. Thinly slice the onion.

5. Let boil for 4-5 minutes over high heat until the mussels are all open. 6. When all the mussels open up, you can add the rest of the chopped chives to garnish.

2. Quarter cherry tomatoes. 3. Chop chives finely.

Frites, 1/F, Shop 6, Causeway Centre, 28 Harbour Rd., Wan Chai, 2877-2422, tiny.cc/frites-thelist

Meat Main

Moo Yung About Chachawan: This hip new Thai eatery in Sheung Wan is home to a unique mix of spicy dishes, cool décor and excellent service. Chef Adam Cliff tells The List how to make some succulent Isaan-style grilled pork. The Goods • 500g pork collar

• 20g white sugar Dressing:

Marinade:

• ½ tbsp palm sugar

• 5 coriander roots

• 1 tbsp fish sauce

• 8 garlic cloves

• 1 tbsp lime juice

• ½ tsp white peppercorns

• 5 long red chilies

• Pinch of sea salt

• 10 garlic cloves

• 100ml soy sauce

• 5 coriander roots

The Prep 1. Pound coriander, pepper and garlic. 2. Slice pork into 1-centimer-thick pieces.

3. Combine the coriander, pepper and garlic with soy sauce and white sugar. 4. Marinate pork for 2 hours. The Plan 1. While the pork is marinating, make the dressing by combining the chilies, cloves and coriander. Chop roughly then pour into a bowl. 2. Add palm sugar, fish sauce and lime juice and mix. 3. After 2 hours, grill the pork on low-med heat and cook till caramelized on the outside. 4. Let cool for 3 minutes then cut into strips. 5. Toss with dressing, coriander sprigs and serve. Chachawan, 206 Hollywood Rd., Sheung Wan, 2549-0020

The Prep

Seafood Main

Paella De Mariscos

1. Clean baby squid.

About Boqueria: This lively addition to the city’s growing

1. In a paella pan, sauté the diced cuttlefish. Add sofrito and picada.

tapas scene is named after a market in Barcelona—and

2. Add lobster stock, bring to boil. Add Bomba rice.

2. Dice cuttlefish. 3. Mince garlic and parsley. The Plan

the food and Sangria are up to par. Try your hand at Chef David Izquierdo’s paella recipe that’s perfect for fall. The Goods •

cup Bomba rice

• 20oz lobster stock

• 2 tbsp garlic

• 2 tbsp sofrito sauce*

• 2 tbsp parsley

• 6 mussels

• 15ml white wine

• 6 clams

• Olive oil

• 3oz monkfish • 4oz baby squid • 1oz sepia or cuttlefish

• 2oz ruby red shrimp

* DIY: Pan fry 15ml garlic in olive oil, then add 300ml tomato puree.

3. Cook for 10 minutes on high heat, then 7 minutes on low. 4. Drizzle with 1 tbsp olive oil and cook for 1 to 2 minutes to make the socarrat, or crunchy rice, in the paella. 5. In the meantime, steam the mussels and clams in white wine in a covered pot, until they open. 6. Sear the squid, monkfish and shrimp in a separate frying pan and place on top of the paella. 7. Add garlic and parsley on top and garnish with lemon. Note: The stock must be very hot before adding it to the paella. Boqueria, 7/F, LKF Tower, 33 Wyndham St., Central, 2321-8681, www.boqueria.com.hk

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The Goods • 60g lady finger biscuits

• 10g cocoa powder

• 20g espresso • 15g sugar

• Lots of crumbled chocolate biscuits

• 15g mascarpone cheese

• Vermouth (optional)

• 1 egg

• 1 bottle red wine

The Plan 1. Whisk together egg, marscapone and sugar until blended into a creamy mixture. 2. Soak ladyfinger cookies in espresso (and vermouth, if you’re using it), then lay them along the bottom of a jar. 3. Spread the creamy mixture on top and sprinkle with crumbled chocolate biscuits. 4. Chill overnight. 5. Dust the top with cocoa powder to serve. 6. Pour yourself some hard-earned red wine and enjoy!

Dessert

Tiramisù About Il Milione: This chic Italian restaurant and bar brings Umbria-style wining and dining to Hong Kong. For dessert, Chef Marco Gubbiotti offers up his fabulous recipe for tiramisù, which

Il Milione, G16-21, G/F, Hutchison House, 10 Harcourt Rd., Admiralty, 2481-1120, www.il-milione.com

means “to lift up” in Italian.

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celebrity chef RECIPE series

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Cook Like a Pro

make secret ingredient’s peri peri burger at home! Jesse Teh, Executive Chef

“Let Secret Ingredient’s Head Chef teach you how to make great fall dishes! No barbecue is complete without a Chicken Peri Peri Burger.”

SI’s Free-Range Chicken Peri Peri Burger with Side Salad Ingredients Free-Range Chicken Breasts Vegetable Oil Chives Shallots Radish Lemon Vinegar Dill Parsley Tomato Bacon Iceberg Lettuce Burger Buns Salt “Secret” Aioli Sauce

Step 1: Flatten the chicken breasts with

a meat tenderizer. Then marinate in a Peri Peri Sauce for 24 hours. Hint: You can find more information on sauces on the Secret Ingredient Blog.

Step 2: Make an herb dressing by blending 50 ml fresh lemon juice, 10 ml red wine vinegar, 200 ml olive oil, one tablespoon fresh dill, one tablespoon fresh parsley and a pinch of salt. This can be prepared in advance. Step 3: Place a frying pan on the stove on medium-high heat and add the bacon (cut into strips) and fry for one minute. Then push to the side of the pan. Step 4: Add vegetable oil and place

chicken in the pan. Sear on each side for two minutes.

Step 5: Flip chicken and remove bacon from the pan after the first two minutes. Then let chicken rest on the chopping board. Step 6: Add large chunks of iceberg lettuce to a salad bowl. Mix with chopped chives and sliced shallots and radishes. Then dress with your herb dressing from Step 2. Step 7: Toast your burger buns for one minute, cut side down, in a medium-hot frying pan. Step 8: Spread some “Secret” aioli on the burger buns, top with a tomato slice and finally finish with your chicken! Look for this and other fall recipes at www.secretingredient.com.hk.

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Instant index

Know & Tel

20-25 Cooking Classes 26-29 Kitchenware 30-33 Gourmet Ingredients 34-37 Meat Delivery 38-39 DIY Ideas

CONTACT US: On the following pages youâ&#x20AC;&#x2122;ll find a huge array of practical information. We cover more than 200 topics a year. Tell us what you need to know! Email: thelist@hkmagmedia.com

Il Bel Paese

Cooking Classes

Step 1: Learn the basics

continued to plan parties and cook up Asian cuisine. Now a caterer in Hong Kong, Shahnaz offers customized classes for those who want to learn how to cook healthy Asian food, with an emphasis on Indian and Pakistani cuisine. You can either opt for a 6- to 10-person demo class, which costs $450 and includes goody bags of spices and a taste of three dishes—think chutney and samosas. Or, you can arrange a private session for one or two people, which costs $1,500 and includes a sitdown meal. 6698-5810, www.corianderconnections.com

Coup Kitchen Graciously Green

6 Senses Cooking Studio Having travelled the globe to explore world cuisines, founder and chief instructor Denice Wai opened 6 Senses Cooking Studio roughly 10 years ago in the hopes of teaching others how to blend eastern and western cuisines to create unique dishes and cooking styles. For those with a sweet tooth, Wai also offers dessert-making classes. 3/F, Unit E, Worldwide Centre, 123 Tung Chau St., Tai Kwok Tsui, 2838-9905, www.s6nses.com

macarons and chocolate in just a matter of hours—we’re hungry just thinking about it. 5/F, Chang Pao Ching Building, 427-429 Hennessy Rd., Causeway Bay, 2833-2066, www.byjoanne.com.hk

Chef Pour Toi With class sizes limited to six students, Chef Pour Toi ensures individualized attention. During weekly sessions, which run for six weeks at a time, students prepare and taste their own dishes to see how they fared. Chef Pour Toi also offers cooking classes for children as young as 5 years old, should your kid have a flair for kitchen creations—and, no, flinging Cheerios across the flat doesn’t count. Flat 314, Block B, DB Plaza, Discovery Bay, 2987-5797, www.chefpourtoi.com

By Joanne Stylish Baking You can impress your next dinner party guests with some new-found baking skills thanks to a little help from By Joanne Stylish Baking. Joanne’s dessert classes will show you how to make delicious brownies, cookies,

Coriander Connections Originally from Pakistan, Shahnaz Barker first tested her culinary talents while helping to cater parties and gettogethers in Karachi when she was young. She later moved to Islamad, followed by London, where she

For those of you with an insatiable sweet tooth—this is the place for you. Join in one of Coup Kitchen’s many baking classes to learn how to make your own delectable desserts. Alfred Cheung, who has 20 years of pastry experience, guides aspiring chefs through recipes for everything from crème brulee to rich chocolate brownies. 8/F, Morecrown Commercial Building, 108 Electric Rd., Tin Hau, 2508-0666, www.coup.com.hk

Donna Dolce Kitchen Studio Donna Dolce Kitchen Studio is a new studio that offers pastry and pasta cooking classes regularly, at anywhere between $550 to $1,200 per three-hour class. Check out the website for an updated schedule—it’s in Chinese, so get someone to translate for you if you can’t read it. During the classes, English translation is available if needed.

Know & Tel 8B, Fully Industrial Building, 6 Tsun Yip Lane, Kwun Tong, 2151-0609, www.moltodolce.com.hk

French Cooking Class Chef Rene-Etienne brings his more than 30 years of French cuisine expertise to French Cooking Class, which focuses on creating original foods inspired by traditional French cuisine in an enthusiastic environment. You’ll cover everything from starters to main courses to baked goods and desserts in his classes, which have separate sessions for beginners, advanced students, kids. Most of the sessions cost $500 per person, which includes a sit-down meal to taste test your handy work as a reward. Room 303, 3/F, Wai Wah Commercial Building, 6 Wilmer St., Sai Ying Pun, 9876-6756, www.hkfrenchcookingclass.com

but thankfully the YWCA keeps all parties happy with its Kids Can Cook course. The hands-on classes are aimed at children ages 3-5 and run for seven sessions. Creative favorites include Honey Fruit Nuggets, Salsa Cups, Apple Sushi, Caribbean Salad and lots more. The class aims to be as interactive as possible, allowing kids to taste, sniff and touch the ingredients before they start cooking.

Martha Sherpa Conveniently located about three minutes from the Mong Kok MTR, Martha Sherpa will teach you how to properly marinate meat and stir fry. With these skills, she’ll then lead you through recipes that will demonstrate how to cook high-quality dim sum, roasted vegetables, roasted meats and stir fry dishes. If that’s not up your alley, venture into Sherpa’s authentic Thai cuisine classes where you’ll use a range of herbs and spices to create spicy, sour and sweet dishes. By appointment only.

Graciously Green

www.graciouslygreen.com

Kids Can Cook Getting messy in the kitchen can be a child’s dream and a parent’s nightmare,

9311-9273, savscooking@hotmail.com

3/F, YWCA, 1 Macdonnell Rd., Central, 3476-1340, www.esmdywca.org.hk

1/F, Flat B, Lee Kwan Building, 40-46 Argyle St., Mong Kok, 2381-0132, www.marthasherpa.com

Drawing from her nutritionist education and culinary training, Chef Mia at Graciously Green provides a holistic approach to eating, living and cooking green. She not only offers raw food workshops and private health consultations, but Mia also runs a recently launched online e-course called Cook, Eat and Live Clean. You can also look her up for raw food cleanses and liver detoxes, as well as order fresh greens online from Eat Fresh grocery store.

not just talking butter chicken. Winslow’s classes cover a range of Indian cuisines, such as dhal palak (lentils cooked with spinach), hot zucchini dip and even delicious lassi yogurt drinks. At the end of the lessons, which take place in Chung Hom Kok, you can take home the ingredients that you used, as well as a copy of the recipes.

Sav’s Cooking

Secret Ingredient

Winner List readers’ favorite online of RCA dinner delivery service is also 2013 home to frequent cooking classes with Head Chef Jesse Teh. You can either attend a six-person affair with new faces ($450 per person), or book your friends a private session ($650 per head). The next group cooking class is taking place on October 19 and will dive into Japanese food—we’re talking teriyaki chicken, miso soup from scratch, tuna tataki and hand-selected wine. If you’re planning a special private occasion, then you can choose your own three-course menu, be it Mexican, Italian or a big fat brunch. Look into the upcoming holiday classes, which will feature festive recipes in partnership with English designer Cath Kidston.

G/F, 32-34 Tai Ping Shan St., 2108-4000, Sheung Wan, www.secretingredient.com.hk

If you have a soft spot for vegetarian food and don’t mind a spicy kick, then you may want to give Savita Winslow a call. Originally from New Delhi, India, Winslow came to Hong Kong several years ago and found herself missing her mom’s home-cooked food. She started her own cooking classes to teach people how to prepare Indian food—and we’re

Cooking Classes

Spark Studios

A multi-purpose culinary space that’s tucked away in Taikoo Place, Spark Studios is a great way to spend an evening—for kids and adults alike. Founded by Yoshiko Hariu, the sprawling space is complete with a dining room, state-of-the-art kitchen, living room and 600-foot outdoor terrace. Spark Kids offers a variety of courses (six sessions in a course, from $2,430) for kids who are between the ages of 5 and 16. Classes cover everything from etiquette to Japanese to chocolate goodies. And for adults? The studio transforms into a venue that’s great for parties, low-key get-togethers and handson private group classes. Room 308, 3/F, Westlands Centre, 20 Westland Rd., Quarry Bay, 2682-3411, www.sparkstudioshk.com

Thai Cooking Class at Home Who wouldn’t want to learn how to make green curry and pad Thai? Start preparing these crowd-pleasers with a little help from Chef Napa Homon’s three-hour cooking class. Homon takes you to the market to pluck fresh ingredients, and then walks you through the steps in the comfort of your home. If you need a little extra motivation around the office, you may also want to look into Homon’s corporate team building events. 9104-5590, www.thaicookingclassathome.com

Whisked Shanghai-born Kathy Li—who has studied in both New York City, Paris

Know & Tel and Japan—started Whisked after spending more than a decade in the banking industry. She then went back to school to earn her Patisserie de Base Certificate at Le Cordon Bleu, followed by a job at the Landmark Mandarin Oriental. In an effort to share her passion for baking, she launched Whisked, which caters to children from 3 to 10 years old. Through Li’s classes, kids learn to identify basic ingredients, experiment with simple recipes and clean up after themselves. Classes cost between $380 and $420 per class, depending on age. Packages of six classes start from $350 per class. 21/F, Xiu Ping Commercial Building, 104 Jervois St., Sheung Wan, 3460-3130, www.whiskedbaking.com

Take 3: Interactive Kitchens

Up your culinary expertise with a little hands-on tuition from these interactive private kitchens.

Mandy’s Private Kitchen Mandy’s Sai Kung private kitchen is not so much a secret anymore— dinner slots are booked up well in advance. Another option? Try booking a private class so you can learn to recreate Mandy’s famous taste of the Caribbean and West Indian cuisine in your own home. Mandy’s Private Kitchen

9816-9946, www.mandysprivatekitchen.com

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Know & Tel booked up until January next year, so be sure to snag a spot before all of 2014 is spoken for. Mooring 5345, Row One, Aberdeen Typhoon Shelter, Aberdeen, www.keaskitchen.com

Corner Kitchen

Kea’s Kitchen Located on a swanky, three-story yacht out in the Aberdeen Typhoon Shelter, Kea’s Kitchen is surrounded by peaceful scenery. While Kea is famed as a private kitchen, its cooking classes are popular too thanks to the tasty fusion of Thai and European dishes. Classes are currently

Tucked away on shady Po Hing Fong Street, this boutique cooking school is perfect for those who are looking for something unique. Whether you want to stage your own “Hell’s Kitchen” or throw a bachelorette party, Corner Kitchen can make it happen. If you want to keep those hands clean, visit the private kitchen for dinner, particularly the Festival of Flavors Balinese Feast. 20 Po Hing Fong, Sheung Wan, 2803-2822, www.corner-kitchen.com

KitchenwarE Step 2: Buy some gear

accessories. You’ll be able to find decorative items for your home, such as olive oil and balsamic vinegar dispensers along with practical serving dishes, bowls and cutlery. Prices are affordable, but you’ll have to do some digging to find a true treasure. G/F, 16A Elgin St., Central, 2525-6649

I Love Cake If you’re in love with baking and dessert decorating, then you’re sure to fall head over heels for I Love Cake. This recently opened store sells everything you need to whip up sweet treats, from flour and fruit fillings to baking tins, molds and cute boxes for sweets and chocolates. The friendly shopkeepers are on hand to answer questions and offer advice. Pantry Magic

Baccarat

Exclusitivites

Looking to kit out your kitchen? Head to Baccarat’s branch in Lane Crawford at Times Square, which has the largest collection of tableware among all of its outlets. The Pacific Place store is also worth a look-see, as it stocks kitchenware and some stylish glassware and coffee machines.

If you live in the lap of luxury, make sure that your table settings represent your swish lifestyle. Exclusivites carries the best in designer cutlery, crystal, silverware and porcelain items from world-renowned brands—think Hermes, Lalique and Goebel.

1 Hoi Ping Rd., Causeway Bay, 2895-6001, www.baccarat.com

Chan Chi Kee Shanghai Street is the place to go for practical cookware. Sure, there may be a number of stores stocking similar goods, but at least you’ll have your choice of high-grade chefs’ knives. Alongside traditional designs are international brands, including Burgvogel and Dreizack. G/F, 316-318 Shanghai St., Yau Ma Tei,, 2385-0317, www.chanchikee.com

Shop 109 & 112, Ruttonjee Centre, 11 Duddell St., Central, 2521-8626, www.shiamas.com

Gourmet Kitchen A great one-stop shop for cookware, baking equipment and kitchen gadgets, Gourmet Kitchen stocks big-name brands such as Hoffritz, Farberware and Hoan, with everything from chefs’ knives and flatware to mandolins and barbecue sets. You can also visit the website to check out the latest products and prices. Shop 3301, Harbour City, 7-27 Canton Rd., Tsim Sha Tsui, 2850-6626, www.gourmetkitchen.com.hk

Ichi Ni San If you’re looking to stock the basics, then you may want to visit Ichi Ni San, which is home to restaurant-quality plates and

Shop H2, G/F, 188 Wan Chai Rd., Wan Chai, 2671-2644, www.ilovecake.hk

I Love Kitchen This store is known for its range of unusual gadgets and appliances including the Zyliss Swiss Innovation rotary cheese grater and the colorful Mastrad silicone utensils. I Love Kitchen sells its own branded products as well as a range of top-quality international goods. From techsavvy German and Swiss cookware to Italian-designed wooden gadgets—you’re sure to find whatever you need. B104 , B/F, K11 Mall, Tsim Sha Tsui, 3122-4131, www.ilovekitchen.com

@Kitchenware This online professional kitchenware shop stocks more than 1,200 items. Whether you are looking for something specific or just browsing, you can surely find it here. Products are imported from around the world, including renowned brands such as Koinu, Victory and Kasumi. 5182-5080, www.atkitchenware.com

Kwong Fai Steam Case and Kitchen Ware This tiny store stocks all kinds of kitchen and tableware, from sleek

Know & Tel coffee pots and cocktail shakers to woks and baking pans. The store also has a selection of bamboo steamers and utensils. Most of the stock comes from Kwong Fai’s factory in Guangdong, which helps to keep prices down. G/F, 275 Shanghai St., Yau Ma Tei, 2780-9980

Loveramics The folks behind Loveramics are devoted to making ceramic tableware that’s both contemporary and practical. It may be a small store, but it has some unique items for your table. Expect to find lots of classic designs, modern kitchenware and stylish teapots—all of which add some style to your flat. 37 Tung St., Sheung Wan, 2915-8018, www.loveramics.com

Man Kee Chopping Board Man Kee has been around for half a century and is the only remaining store in the city still crafting chopping blocks from a single piece of wood. The shop also sells intricately carved moon cake molds, traditional “mook kek” clogs and all kinds of kitchenware. G/F, 342 Shanghai St., Yau Ma Tei, 2385-7431, www.mankee.hk

Pantry Magic This superb kitchen supply shop buys its stock directly from the factories in China, so prices on products are reduced by 40-60 percent. You’ll find everything you need to equip your kitchen, including harder-to-find utensils, and all of the products are guaranteed for life. The cozy

store also stocks cookbooks in English and Cantonese. G/F, 25 Lok Ku Rd., Sheung Wan, 2504-0688, www.pantry-magic.com

The Pan Handler This is a great store if you’re looking to revamp your kitchen with all of the latest gadgets. You’ll find Dualit’s matching toaster, kettle and blender sets in red, black, cream or aluminum, alongside retro scales and pretty pink food processors. There’s also a large variety of stylish kitchenware with everything from pots and pans to tea towels and aprons. It’s also the sole distributor of Global knives in Hong Kong. 3/F, Shop 318-319, Prince’s Building, 10 Chater Rd., Central, 2523-1672, www.thepanhandler.biz

Psst... You’re Invited! The List’s 200th Issue Party We may have reached our 200th issue, but we couldn’t have done it without you. Thank you so much for all of your support over the years! Please join us for Rekorderlig cider and canapés at Brick Lane as we celebrate this milestone!

October 24, 2013 | 7-9pm Brick Lane, Shop 404, 4/F, CITIC Tower, 1 Tim Mei Avenue, Admiralty

Get Baked Ovens are pretty hard to come by in Hong Kong, but The List is here to help.

Ecox Ecox has been around for nearly four decades and boasts a number of government and corporate big names as customers, as well as a loyal fanbase with day-to-day retail shoppers. That’s probably because shopping at Ecox is easy: you can call, visit the showroom in Prince Edward or fill out an online form. They offer a huge selection of ovens, ranging from anywhere between $2,000 and $40,000. G/F, 194 Tong Mi Rd., Prince Edward, 2396-0166, www.ecox.com.hk

Fortress Heard of it? You may be familiar with the wide assortment of TVs and computers, but this well-known electronics chain is also home to a slew of home appliances at attractive prices. Stores mostly sell mini and microwave combination ovens, but you can also find a small selection of large ovens as well. The staff members are eager—sometimes to a fault—to walk you through the products and find one that works for you. LG/F, Melbourne Plaza, 33 Queen’s Rd. Central, 2121-1077, www.fortress.com.hk

General Appliances HK General Appliances HK sells all kinds of electronic appliances for the home. The store is the authorized Hong Kong distributor of Ariston, Airpro, Darlington,

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Know & Tel Indesit, Mita and Reanna: that’s quite a lot of choices in the way of ovens. Prices are quite reasonable, and the no-fuss, userfriendly website makes shopping a breeze. 11/F, Wah Shing Center, 5 Fung Yip St., Chai Wan, 2541-2727, www.gahk.com.hk

Gilman Home Appliances This British conglomerate has held its own in the Hong Kong home appliances world for decades now, thanks to its extensive range of large and small home appliances. With galleries all around Hong Kong, shopping is convenient, and the long-established warranty program is a big bonus. Gilman is also in charge of the luxury brand De Dietrich’s Galerie in Central, which also sells several types of ovens. G/F, 52 Gilman St., Central, 2524-3554, www.gilman-group.com

Miele Showroom German kitchen outfitter Miele is known for top-quality, minimalist and stylish kitchenware. The Causeway Bay showroom has a wide selection of products including fridges, washing machines, tumble dryers, dishwashers, ovens, cookerhoods and steamers. Ovens generally come in three types: small conventional ovens, medium-sized microwave and convention duos, and beastly Emperor ovens for aspiring chefs who happen to have massive kitchens.

customers get to try out different products and appliances before buying. The store carries gas ovens and built-in ovens from Scholtés, along with lots of other handy home appliances that you can take for a test drive. G/F, 59-65 Paterson St., Fashion Walk, Causeway Bay, 2367-2710, www.towngasavenue.com

111 Leighton Rd., Causeway Bay, 2610-1331, www.miele.hk

Towngas Avenue With locations in Causeway Bay and Tsim Sha Tsui, Towngas Avenue is sort of like an interactive store where

Gourmet Ingredients Step 3: Stock up on staples

Il Bel Paese In addition to a wide range of Italian groceries—think goat’s cheese, olive oil, fresh pasta and more—this Italian gourmet outfit also offers a great selection of Italian wines. A minimum purchase of $500 is required for free delivery around Hong Kong Island; $1,000 for Kowloon. Currently, Il Bel Paese does not offer delivery services to the outlying islands. Outlets citywide, including 299 Queen’s Rd. Central, Sheung Wan, 2528-2200, www.ilbelpaese.com.hk

J’s Garden

EcoFarm

EcoFarm Previously known as Providence Farm, EcoFarm sells vegetables that are grown in the mountains of China’s Jiangxi Province, without any artificial hormones or chemicals. Expect heaps of fresh vegetables as well as recurring box deliveries at reasonable prices. Purchases of $265 or more qualify for free delivery. 2872-0886, www.ecofarm.com.hk

Euro Treat Known for its premium international products, such as canned German fish, Chilean wines and Belgian jam, Euro Treat offers mostly foods and some household items at decent prices. You can choose to browse the shelves at their store in SoHo or order online. Expect a $500 minimum purchase for Hong Kong Island and $700 for Kowloon. G/F, 17B Old Bailey St., Central, 2537-0210, www.eurotreat.com.hk

Great Food Hall Part of the Watson’s conglomerate and one of the largest groceries stores in Hong Kong, Great Food Hall offers an extensive list of international foods all gathered in

one place. There’s also an online shop, which offers free delivery when you purchase more than $500 worth of goods. B/F, Two Pacific Place, 88 Queensway, Admiralty, 2918-9986, www.greatfoodhall.com

HK Honey HK Honey is just what it sounds like: honey farmed from bees here in Hong Kong. The brand thrives from the collaboration of Hong Kong beekeepers, artists and designers, who harvest local honey and design products and services related to beekeeping. Buy from the online store, or visit Kapok, Daydream Nation or Konzepp.

J’s Garden is famous for its wide variety of mushrooms from Yunnan, but it doesn’t stop there. The gourmet shop is constantly changing its offerings to ensure that they are stocking the season’s best harvests, such as crab and specialty mooncakes during autumn months, and coffee and fruits during summer. Shops can be found in Sheung Wan and Kowloon City. G/F, 58 Jervois St., Sheung Wan, 2851-3322, www.luenkee.com

Monsieur Chatte

www.hkhoney.org

Monsieur Chatte’s reasonably priced gourmet spread proves that French food needn’t break the bank. Look for cold cuts, deli chickens, classic tarts and quiches, salads, cheeses and dessert. Wines, champagnes and spirits are available, too. You can shop in person or online.

Homegrown Foods

121 Bonham Strand, Sheung Wan, 3105-8077, www.mrchatte.com.hk

Homegrown Foods is an online grocery shop that literally brings food from local farms to your table. The outfit offers weekly basket plans (such as the “baby box” full of infant-friendly veggies) on its website to guarantee the freshest produce and easy purchase. Orders of $338 or more are delivered free to anywhere in Hong Kong. 54B Tai Lung Tsuen, Sheung Shui, 2671-2771, www.homegrownfoods.com.hk

Oliver’s A favorite for hard-to-find ingredients, Oliver’s sells a variety of fresh veggies, fruits, cheese and a superb selection of wines and beer. Home delivery is available for free for purchases greater than $500. Shop 201-205, 2/F, Prince’s Building, 10 Chater Rd., Central, 2810-7710, www.oliversthedeli.com.hk

Know & Tel Olive Tree HK

Tasmania Fresh

Olive Tree HK is a no-brainer for everything and anything to do with olives. Varieties of olive oils and preserved olives are, naturally, the staples, but the shop also sells decanting tools, honey, teas, wines and more for the complete Mediterranean experience. The online store delivers every Thursday, so you may need to plan ahead.

You can purchase recurring deliveries of premium produce at Tasmania Fresh, which include seasonal selections of vegetables and fruits—think baby carrots, beetroot, cauliflower and the like. Get a family bag, which will feed between six and eight people, delivered for $650, a couple’s bag for $450, or a single-serving bag-o-veggies for $250.

www.olivetreehk.com

Spice Store For authentic flavors, Spice Store sells Indian groceries that are otherwise hard to find in Hong Kong. From vegetables like okra to Indian-brand personal care products, Spice Store has it all. Free delivery is available for orders of at least $300. 2944-2336, www.spicestore.hk

8135-1394, www.tasmaniafresh.com

Vole’ Conveniently located in the bustling Causeway Centre in Wan Chai, Vole’ calls itself a “cosmopolitan lifestyle food mart”. A nice stray from the usual supermarkets, Vole’ is one of the few supermarkets in Hong Kong that offers extensive wine and cheese options

from around the world. Service is great too—they have free wrapping and parking, as well as home delivery to most parts of Hong Kong. Shops 2 & 6-7, G/F, Causeway Centre, 28 Harbour Rd., Wan Chai, 2511-1589, www.vole.com.hk

Yuan Heng Spice Co For herbs in Asian and western varieties alike, Yuan Heng Spice Co is the place to go. Opened in1912, the store is an old favorite amongst many restaurants in Hong Kong, and provides everything from herbs and curry powders to dried Chinese spices such as white turmeric and licorice. G/F, 19 Tung St., Sheung Wan, 2542-0275, www.yp.com.hk/yuanhengspice

O2H

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Eat Organic Stock up on fresh produce and natural ingredients at these health-conscious stores.

Healthy Delight Shop Established in 2004, Healthy Delight Shop sits in the middle of Central and is a one-stop shop for busy mothers. Head here for food and other household necessities, including a sizeable selection of goods for newborns and babies— think organic gluten-free milk formulas, baby rice, cereals and even Nappy Care brand creams.

Room 203, Cowell House, 34-38 Stanley St., Central, 2525-9128, www.healthydelight.net

Just Green

CMY

Winner

With three “organic of RCA 2013 convenience stores” in Hong Kong, Just Green offers health-conscious Hongkongers all kinds of natural goodness, such as Chi coconut water, delicious granola and Daas beer—an organic brew from Belgium. It’s also a one-stop shop for organic beauty products—think brands such as Pangea

Know & Tel Organics, Aztec Secret, So… Soap, Amie and more. 52 Graham St., Central, 2801-5611, www.justgreen.com.hk

Kinoa Established with environmental and healthy principles in mind, Kinoa supplies organic-certified and ecofriendly products to the Hong Kong community. With a wide range of products, you can find anything from ordinary breakfast food to organic cotton baby bibs. Kinoa offers a complimentary pick-up service at Sheung Wan wine shop La Cabane a Vin on Fridays. For those on Hong Kong Island (except Shek O), Kowloon, Tung Chung and Clearwater Bay, home delivery is available for free for purchases greater than $900. Otherwise, the price of delivery is determined by weight. www.kinoa-shop.com

Little Giant Little Giant is a family-friendly grocery store that makes shopping for little ones simple and easy. The website is full of information about foods that aim help kids with disorders, allergies, asthma and more, and each product is labeled so you’ll know whether it’s suitable for your family. 15/F Chung Wai Commercial Building, 447-449 Lockhart Rd., Causeway Bay, 2573-3610, www.littlegiant.com.hk

O2H O2H supplies imported organic groceries for those trying to maintain a healthier and greener lifestyle. In addition to vegan-friendly, gluten- and wheat-free food, the lifestyle store also carries household goods and lots of beverages. For those who can’t make a trip in person, the store also accepts online orders and delivers fresh produce and groceries to your doorstep. Shop A, G/F, World Trust Tower, 50 Stanley St., Central, 2523-3123, www.o2h.com.hk

Meat Delivery Step 4: Heat things up

Jett Foods

you need, for a candle-lit dinner or a big outdoor barbecue. Need to season? Jett Foods also stocks dried herbs, condiments and quality olive oils. Score free delivery when you spend more than $500. www.jettfoods.com

Meat Market Porterhouse

Gonzalo Kosher Meat This business is so new, it doesn’t yet have a website, but Hongkongers are already falling for its free-range, organic, hormone- and antibiotic-free kosher meat products. Products hail from Uruguay, Canada, Australia and the US. We can’t wait to dig in. facebook.com/ gonzalokoshermeatandgeneralfood

Good Chow Aiming to “deliver the lowest-priced premier USDA-inspected beef to HK households,” Good Chow provides a large variety of top-quality beef with detailed descriptions. And if you know nothing about beef, the website’s Beef School column explains the basics, such as how to store or grill your meat

properly. Good Chow delivers to 95 percent of Hong Kong and offers free delivery for orders greater than $500. 3998-4082, www.goodchow.hk

Hing Lung Food Place Established in 1999, Hing Lung Food Place specializes in frozen foods retail, and has stores in Sheung Wan and Yau Yat Chuen where you’ll find an array of quality meats, seafood and processed foods like sausages and fish balls. For those who are too lazy to step out, they also have an online store with sections dedicated to barbecue and hot pot foods, so shopping for your dinner is as stressfree as possible. For delivery, a minimum purchase of $500 is required for Hong Kong Island and Kowloon plus $50 delivery charge. It’s $800 minimum and an extra $100 for the New Territories as well as specific areas in Tung Chung. 2541-5072, www.meat.com.hk

Jett Foods Supplying top-quality beef, lamb, chicken, pork and seafood from all over the world, Jett Foods is a go-to online store for carnivores. You can find every protein

As its name suggests, Meat Market is a carnivore’s dream. The website offers an array of goods, including chilled meats, organic beef, poultry, frozen foods, kids’ portions and value packs. Most of the products are vacuum-sealed to maintain freshness and all deliveries come packed in environmentally friendly packages. Orders of more than $500 are eligible for free delivery in most areas of Hong Kong (except Sai Kung Country Park). 8135-1394, www.meatmarket.com.hk

Pacific Gourmet Pacific Gourmet Online delivers a wide range of high-quality foods, such as premium-grade produce and imported seafood from Norway and Australia. The products are listed on the website and accompanied by detailed descriptions, which explain the meat’s texture and origin. You can also shop for cheese, condiments, bakery goods and even wine. Enjoy free delivery for orders more than $500 on Hong Kong Island and orders more than $1,000 for Kowloon, New Territories and Lantau Island. www.pacificgourmet.com.hk

Porterhouse Porterhouse works closely with butchers to bring the finest quality

Know & Tel steaks to your door. Find chilled cuts flown in from the likes of Chicago and Sydney, all wrapped nicely with a red ribbon. Before ordering, do check the special offer section on the website, because Porterhouse often posts attractive discounts. 2553-3765, www.move.porterhouse.com.hk

Tenderloin Fine Food It’s a smorgasbord of fine meats, seafood and other delicacies at Tenderloin Fine Food, which delivers across Hong Kong as well as to selected areas in the New Territories and Outlying Islands. You can find Argentine grass-fed beef, cheese and terrine and even the uber-luxurious Beluga caviar for the discerning foodie. You can also go back-to-basics with organic chicken and ham and sausages.

Remember to place your order at least one working day in advance. Shop 2602, Universal Trade Centre, 3 Arbuthnot Rd., Central, 2877-2733, www.tenderloin.com.hk

South Stream Seafood Despite its name, South Stream Seafood sells much more than just under-the-sea meats. You can also order essentials such as fruits and veggies, as well as special vegetarian packages and even frozen blue cod and salmon just for kids. Already thinking about the clean-up after your dinner party? Get some household cleaning supplies delivered just in case. Units 202-204, Lai Sun Yuen Long Centre, 27 Wang Yip St. East, Yuen Long, 2555-6200, www.south-stream-seafoods.com

Wagyu Door to Door It’s as simple as it sounds: Wagyu Door to Door allows you to order Wagyu steaks online so that you can prepare them in the comfort of your own kitchen. You can find both Japanese and US varieties on the website, as well as pork, lamb, seafood and assorted party packs. www.wagyudoortodoor.com

Wild C Seafood Delivery Every type of fish under the sun—or shall we say, sea?—can be ordered from Wild C Seafood: Atlantic cod, lemon sole and even Icelandic superior bacalao (salted cod). The company specializes in fish caught off the coast of Iceland and places a strong emphasis on sustainable sources. 5973-0608, www.wildc.hk

Take 5:

Cooking Blogs Brown Eyed Baker

Formerly a marketing analyst, founder Michelle Norris turned professional cooking blogger in February of 2007 after teaching herself everything she could about cooking and baking. The Brown Eyed Baker blog is particularly great for those who want to learn unique—and mouthwatering—dessert recipes. Her motto? “It is perfectly acceptable to eat dessert first!” We like it. www.browneyedbaker.com

Ezra Pound Cake Founder of Ezra Pound Cake, Rebecca Crump is a freelance writer and a blogger who started her cooking blog in March 2008 as an outlet to write about her favorite thing: food. Ezra Pound Cake has a special section called “Meatless Monday” to encourage readers to consume less meat by uploading creative vegetarian recipes. www.ezrapoundcake.com

Pinch My Salt The sights, sounds and tastes of Italy inspired Nicole Hamaker to fall in love with cooking and start Pinch My Salt. Through her blog, Hamaker shares her contagious enthusiasm for cooking everything from appetizers to unique condiments. Her humorous and informative

Know & Tel posts show readers that with some fresh ingredients, great background music and a little bit of imagination, anyone can be a great cook. pinchmysalt.com

Smitten Kitchen Named after author Deb Perelman’s tiny 42-square-foot kitchen that looks like it’s straight out of the 1930s, Smitten Kitchen is a great resource for beginner and intermediate cooks. Alongside gorgeous photography, the blog details how-to instructions covering everything from poaching an egg to making dough from scratch. Perelman also has lots of creative recipes for more advanced chefs. smittenkitchen.com

The Kitchn The Kitchn is a daily web magazine that focuses on home cooking and kitchen design. Founded in 2005 by Maxwell Ryan and Sara Kate Gillingham-Ryan, the blog has grown to reach more than 7 million readers every month. No longer just a two-man show, The Kitchn’s team has grown to include writers, recipe developers and photographers from across the US. The blog publishes around 20 short articles daily, which inform and inspire every aspect of home cooking including recipes to cooking lessons, product reviews, kitchen development and renovation advice. www.thekitchn.com

diy ideas

Step 5: Get Creative

Ingredients: 3 garlic cloves, 1 ½ cup ketchup, ½ cup dark brown sugar, 3 tablespoons cider vinegar, 3 tablespoons Worcestershire sauce, 1 ½ teaspoons paprika, ¾ teaspoon ground black pepper, ¼ teaspoon celery salt, ½ cup water Here’s How: Finely mince the garlic cloves, then combine all of the ingredients into a saucepan on medium. As soon as the ingredient are boiling, turn down the heat and let it simmer until the sauce is thick. This will take about 35 minutes. Let the sauce cool to room temperature, then refrigerate it for up to two weeks.

Guacamole Instant Hot Chocolate Mix

walnuts, hazelnuts—you name it.

With autumn and winter approaching, you may want to stock up on this evening treat. It also makes a great hostess gift if you pick up some dainty jars and ribbons.

Gear: A food processor with an “S” blade

Total Time: 5 minutes Gear: Not a thing Ingredients: 2 cups dry milk powder, ½ cup non-dairy creamer, ¾ cup sugar, ½ cup cocoa power, ¼ teaspoon salt Here’s How: Mix everything together, and then store for future use. When you want to enjoy a cuppa, simply combine ¼ cup of mix and ¾ cup of hot water.

Almond Butter If you love peanut butter then give this recipe a try. Not a fan of almonds? Not a problem. The same process works for macadamia nuts,

Total Time: 30 minutes Ingredients: 3 cups almonds Here’s How: Pour the almonds into your food processor and let them grind for about 30 minutes. Especially in the beginning, you’ll want to scrape the sides every few minutes to keep the paste together. If nothing seems to be happening, even after 15 minutes, don’t be alarmed! The almond oils need to be released before a paste can start to form. When you’re all done, be sure to store the almond butter in the fridge.

Barbecue Sauce Hong Kong may have more than its fair share of delicious sauces—think XO, oyster and sweet vinegar—but the sweet and smoky western variety of BBQ sauce can be hard to find. Lucky for you, it’s easy enough to make some at home if you find yourself jonesin’ for this home-cooked flavor. Total Time: 40 minutes Gear: Saucepan

The Latin food craze has taken off in Hong Kong and you don’t want to be left behind! Editor Kate Springer learned this recipe while living in Guatemala, so it’s gotta be legit. Total Time: 35 minutes Gear: A pestle and mortar Ingredients: 5 chilies, a bundle of coriander, 2 tomatoes, ½ teaspoon salt, 1 onion, 3 cloves garlic, ⅟3 cup lime juice, 3 avocados, 1 bottle Corona Here’s How: With a Corona in hand, rinse and de-seed the chilies. Finely mince the garlic, onion, tomatoes, salt and coriander then toss together with lime juice. Remove the avocado skins and stones, and then use a pestle and mortar to mash them together. When avocados are creamy but still have a few chunks left, combine everything with the avocados. Stir gently. Let chill for 30 minutes before serving.

Know & Tel Hummus If you can’t get enough of this creamy Mediterranean snack then why not just make your own? Not only will it impress your dinner guests, but it will also save you lots of cash. Total Time: 10 minutes Gear: A blender or food processor, strainer, measuring cups and a spatula Ingredients: ¼ cup tahini, a 15-ounce can of chickpeas (aka garbanzo beans), 1 lemon (to make about ¼ cup lemon juice), 1 clove garlic, 2 tablespoons olive oil, 1 teaspoon red pepper flakes, ½ teaspoon salt, ½ teaspoon cumin, 2 tablespoons water, dash of paprika Here’s How: Blend together tahini and lemon juice. Add salt, cumin, olive oil, red pepper flakes and water. Blend for 30 seconds. Drain can of chickpeas. Add half then process for one minute; add the second half and repeat. Sprinkle paprika on top as a garnish.

Here’s How: Combine the mustard and vinegar in a bowl and whisk them together. Once mixed, pour into a blender with the rest of the ingredients and blend for 10 seconds. Transfer to the empty bottle of Dijon mustard. Shake together and then let sit for 30 minutes so the flavors can mix together. Refrigerate and whisk again before serving.

Pesto Even the tiniest can of this premium Italian sauce can run up your grocery bill. Whip up some of your own instead in just two minutes. Total Time: 2 minutes Gear: A food processor, or a mortar and pestle for a little workout Ingredients: 2 cups stemless spinach, 2 cups fresh basil, ¼ cup pine nuts, ¼ cup olive oil, ¼ cup Parmesan or grated pecorino cheese, 1 clove garlic Here’s How: Pile everything into your handy food processor and let it do all the hard work. After about a minute, you’ve got yourself a homemade Tuscan spread.

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Mustard Vinaigrette Jumpstart those healthy habits with a delicious do-it-yourself salad dressing that’ll make you look forward to your next bowl of greens. Total Time: 5 minutes Gear: An unwashed, empty bottle of Dijon mustard, blender, metal whisk Ingredients: ¾ cup olive oil, ¼ cup white wine vinegar, 1 tablespoon Dijon mustard, pinch of salt and ground pepper

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39 WW2469_LAM123_102.5x49_Hong Kong The List.indd 13/09/13 1 11:27 AM

Mr. Know-it-all

Photo: HKO

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Our favorite smart aleck sneaks out of his full-time gig at HK Magazine to give you an extra helping of useful advice.

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Weather Woes Dear Mr. Know-It-All, OK, what on earth is going on with all these typhoon warning signals? How come we’re leaping from signal 3 to 8? What the heck happened to signals 2, 4, and 5? — Number Wonder It wasn’t always signal numbers, my numerologically curious friend. Back in the day, the Hong Kong Observatory hoisted typhoon warning signals on top of the Tsim Sha Tsui police station, and a typhoon gun was fired to warn everyone of bad weather on the way. Between one to three shots would be fired to indicate the strength of the winds. In time, the gun was replaced by a cannon, and then by explosives. Sadly, this awesome system was abolished in 1937. The typhoon signal system as we know it was introduced in 1917.

Originally they were numbers 1 to 7, with numbers 2-5 denoting where gale force winds were coming from: so signal 2 was from the north-west, and 5 was from the south-east. Confusing, right? The system later changed to signals 1 and 5-10, with signals 5-8 standing for gales from each compass point. Eventually someone sensible decided that was all too complex, and since 1973 we’ve had signals 1, 3, 8, 9 and 10. Of course, signal 8 is still divided into 8 NW, 8 SW, 8 NE and 8 SE. But unless you’re a maritime adventurer, it’s not worth concerning your landlubberly head with. At their peak in the 1960s, there were 42 typhoon signal stations across the territory, and during each typhoon, giant signals would have to be hauled to the top of poles for all to see. These days, a typhoon warning is merely a smartphone and the HKO’s hilariously detailed app away. (Seriously, it’s hilariously detailed. Look up the radiation levels across Hong Kong next time you’re checking the weather.) Hong Kong’s last signal station, on Cheung Chau, was decommissioned on New Year’s Day 2002. A HKO press release at the time stated that “from now on, tropical cyclone and strong monsoon signals will be issued or canceled rather than hoisted or lowered.” Who cares about numbers? That’s the real loss.

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Home Hunting Better life by the sea Hi Anne-Marie, I come from Japan and have a family of six. My husband has his own business in Hong Kong, and we have been here for five years. We have two kids, and my husband’s parents are living with us. We are now living in Tai Koo Shing, which is quite good but not big enough for us. My husband wants a more tranquil environment. That’s why we are thinking of going to Stanley, where the environment is quite good (near the beach), and where it’s easy to buy groceries and go to Causeway Bay. Our budget is around $150K monthly, with the following requirements: • 2,000–3,000 sq ft • Four to Five rooms • View that faces the sea and the south • Near the bus and mini bus stop • Two parking spots • Good recreational facilities nearby Besides, we also want some advice for two other things, both related to my kids. Recently, I read in the news that the quality of helpers in Hong Kong can vary. Do you know where I can find a quality housemaid with good language and housework skills? I don’t mind offering a better-than-the-standard rate to a housemaid who can handle the job well. Thank you very much! The South Side certainly has the tranquil environment that you are looking for. It is a very popular area for families, given the area’s proximity to—as you say—the beach and the village life of Stanley, which has shops and lots of restaurants. With your budget, you will be able to lease a nice-sized apartment with good views and facilities or a house with a small garden. The hiring of amahs is always a hot topic in Hong Kong, and everyone has an opinion and, usually, a story to tell. As with all walks of life and jobs, some amahs are very good, while some are not so. I personally have experienced both

during my 26 years here. I think one of the key factors is for you to work out your priorities in terms of what you are expecting from an amah. If looking after the children is your most important requirement, maybe you will not be so concerned with regard to housework and cooking skills. Most Filipino amahs have a good command of English and are very good at looking after the little ones. We often advise our clients to find an amah through word of mouth. You can look on the notice boards at your local supermarket, on the Dollar Saver and on AsiaXPAT for employers looking for others to take on their maids because they are leaving Hong Kong and want to ensure that they find their amahs good new employers. These options are usually a very good way of finding someone capable. As for the salary, there is a set minimum wage, but do note that experienced amahs with good references can cost you twice or thrice the minimal salary. Do make sure that you follow up on references. With regard to property, Regalia Bay— which comprises 139 houses—may be a good option for you. You can rent a 4,212-sq ft, five-bedroom house for $150K, although they can be as expensive as $170K if they have been newly renovated. The complex has great facilities, but sadly, it is not walking distance to the beach, although there is a shuttle bus to Stanley from the headland. Stanley Knoll may be another option for you, but its houses are slightly smaller, and it is not a recent development. Here, you can rent a 2,707-sq ft house, which would give you four bedrooms. The development also has a pool and a tennis court.

Better living environment

a suggested relocation company that’s been featured in HK Magazine or The List? Should I find one run by local people or by foreigners? Will there be a big difference on the service and price? Do you also have any suggested mini storage houses in Hong Kong? I have so many things that I need to put somewhere else. I can’t let them occupy all the space and damage the interior decoration and design of our house. Thank you very much! There are a few buildings in Mid-Levels that have large apartments: Tregunter Tower (which is just finishing an external renovation) and Estoril Court on Garden Road. These buildings both have your required facilities and have nearby shopping areas. Sadly, the one thing on your wish list that you might struggle to get is the sea view, because your budget would only enable you to rent a low-floor property. However, you would find such units spacious enough. Normally, we only introduce clients to wellknown movers with good reputations—Allied Pickfords, AGS Four Winds, Asian Express, Asian Tigers, Crown, Unigroup and Santa Fe. You can contact these movers directly to set up free survey appointments so that they can provide you with the estimated total volume of your belongings and moving costs. All of the international movers have similar quotes, while local movers will probably charge less—but you do need to be careful in terms of insurance and other concerns. If you wish to employ local movers or lease storage facilities, you may find plenty of them online via AsiaXPAT or Google. I personally have used local movers and they have been great. Ask your friends for recommendations.

Dear Anne-Marie, I am now living in Causeway Bay, and I would like to get some advice from you. My husband and I would like to move to the Mid-Levels neighborhood because the environment there is much quieter and better. Is there any way that we can get the following checklist with a budget of $120K? • 3,000 sq ft • Two parking spots • Clubhouse • Good supermarket and parks for kids nearby • Harbour view Besides, I would also like to ask for some advice for relocation. Do you have

Got property related questions? Ask the expert. Your questions will be answered in this column on the 15th of every month, exclusively in The List!

Anne-Marie Sage Head of Residential Leasing and Relocation Services, Hong Kong Jones Lang LaSalle Tel: (852) 2846 5638 anne-marie.sage@ap.jll.com

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WHY WE LIKE IT You may think of graveyards as eerie places, but the Sai Wan War Cemetery is far from it. Not to be confused with Sai Wan on the western side of the island, the cemetery is actually located in Chai Wan. If it’s peace and tranquility you’re looking for, then this is an ideal hideaway to escape to for a while. The cemetery is surrounded by a stunning backdrop of lush, sloping terrain. It is also one of the starting points for Dragon’s Back Trail, a two-hour hike that leads to Shek O. As you enter the open-air memorial hall bearing the names of all those who died in the Battle of Hong Kong or subsequently in captivity, pause a while to read an interesting account of events which occurred in December 1941. Looking out 50

from the hall, the graveyard slopes down toward the harbor where you’ll see rows of uniform white upright granite headstones. The historical side of Hong Kong seems to be all too quickly disappearing, but this is a peaceful place to go and reflect on Hong Kong’s past.

GETTING THERE Take Exit E out of Chai Wan MTR station, head over the walkway and across the road. Continue up Ling Shing Road and turn right onto Cape Collinson Road. After about a 20-minute walk you should see the cemetery on the right-hand side. Alternatively, take the No. 16 minibus from the MTR station. It stops right outside the cemetery on request.