The List #225, Nov 1 2014 by The List Magazine

Issue 225 1 NOVember 2014

FREE EVERY TWO WEEKS

T h e M a g a z i n e T h at K n o w s

Rock theWok

Get a handle on Asian cooking

CONTENTS

05 Editor’s Letter 06 Guestlist

Fashion Police

PMQ’s Design Market is back, showcasing young and emerging local designers.

08 Wishlist

Trendwatch

Pick up some artistic patterned travel gear from a new showroom by The Dot.

Lookbook

Fé Valvekens, designer behind comfy-chic resort and yoga wear label A Day with Fé, opens up to The List.

Beauty and Wellness

Hyaku puts a different spin on the juice trend.

What’s In

Ted Baker brings bright, floral elegance to fall.

14 Feature

Feasts of the East

Ever wanted to learn the secrets behind your favorite Asian restaurant’s signature dishes? Now you can! Evelyn Lok gives you four hot recipes to try at home.

50 Baby Pak choi

Dream On

Spend a night under the covers with managing editor Sarah Fung as she tries (fails) to get some zzz.

KNOW & TEL

Cooking Classes p.24

Asian Dining p.28

Specialty Ingredients p.34

Kitchen Gear p.38

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

HK Magazine media

Publisher and General Manager | Greg Crandall

The List Magazine Media Ltd.

Editorial

Part of HK Magazine Media Group 302 Hollywood Centre, 233 Hollywood Road,

Editor-in-Chief | Zach Hines Managing Editor | Sarah Fung

Hong Kong

Senior Consulting Editor | Kate Springer

Tel: 852-2850-5065 Fax: 852-2543-4964 E-mail: thelist@hkmagmedia.com

Staff Writers | Andrea Lo, Evelyn Lok

Associate Editor | Charlotte Mulliner

Production Production Manager | Blackie Hui Art Director | Pierre Pang Designers | Siu Fa Wong, Tammy Tan Production Supervisor | Kelly Cheung

Marketing Marketing Manager | James Gannaban Marketing & Circulation Executive | Charmaine Mirandilla Accounts Services Executive | Sharon Cheung

ONLINE Online & Social Media Manager | Katie Kenny Web Developer | Timothy Cheng

Editorial

Advertising

E-mail: thelist@hkmagmedia.com

Tel: (852) 2850-5678 Fax: (852) 2543-4088 E-mail: advertising@hkmagmedia.com

Copyright 2014 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. Before you decide to purchase or use the products and/or services that our magazine introduces, you should gather further information about the same in addition to the representations or advertising contents in our magazine. The contents in articles by guest authors are the authorâ&#x20AC;&#x2122;s personal views only and do not represent the position of our magazine or our company. Please gather further information about the products and/or services before you decide to purchase or use the same.

editor’s letter

A Taste of Asia

In Hong Kong, it’s an omnivore’s dilemma: there’s great Thai, Malay, Indonesian, Japanese, and of course Chinese food, everywhere you look. To celebrate Hong Kong’s melting pot, we’ve put together this Asian Cooking issue, which is chock-full of inspiration.

For those who want to roll up their sleeves, there’s a list of cooking classes on p.24, which cover all types of Asian cuisine. We’ve also included specialty ingredients to help you bag those hard-to-find spices (p.34) and all the necessary kitchen gear (p.38) so you’re ready to roll that dumpling dough. Not so savvy in the kitchen? Not to worry, we’ve rounded up our favorite Asian restaurants on p.28 for a delicious night out. Hei fai,

Kate Springer Senior Consulting Editor

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

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Make a Date Our picks for the month

Design Market at PMQ

Nov 2 & 9

Nov 29, Dec 6 & 7

Fashion Police

Buon Natale

PMQ’s popular Design Market is back over the next few weekends. It’s a chance for young and emerging local designers to showcase their latest collections of clothing, jewelry, accessories and homeware—and for you to snap up some bargain pieces. Support homegrown talents like Tikka Boutique, Sonnie Wing, Phoenix J and many more. Free entry. 11am-7pm. PMQ, 35 Aberdeen St., Central. www.designmarketasia.com

If you’ve ever fancied serving up a classic Italian tiramisu, festive pannetone soufflé or a chocolate molten cake for Christmas, now’s your chance to learn. Italian celebrity chef Adelaide Michelini is running a “Best of Italian Christmas Desserts” workshop, as well as a hands-on “Junior Chef” family workshop to help everyone get in the spirit! Book now as these classes are sure to be popular.

Nov 14

Tickets from $600-1,500. 10am-1pm, Nov 29 & Dec 6 (adults); Dec 7 (families). VTC Pokfulam Campus, 145 Pokfulam Rd., Pok Fu Lam, 2538-2756

TFI Friday Hop to The Hive in Sai Kung for the one-day charity pop-up event Friday Finds, where local businesses come together for some socializing, shopping and eating. Participating vendors include the artisanal Not Only Olives, bespoke graphic design company Biscuit Moon Designs, children’s bookstore BookBugz (which, FYI, is run by The List’s former editor Hollie Allman), and many more. All donations will go to charity Angels for Orphans. Free entry. 4-10pm. The Hive, 5 Tai Mong Tsai Rd., Sai Kung.

Guestlist

Through Nov 15

Fringe Benefits The city’s fall festival season has kicked off. Catch the People’s Fringe Festival, billed as an “alternative arts experience” that will feature music, dance, theater, stand-up comedy, exhibitions, and tons more. Until mid November, the events will be all over town, from parks and churches to the village of Ping Che in the New Territories. This year’s theme is “space-revolution-freedom-senses” —which could mean anything, really.

Spotted!

The list Readers’ choice awards Oct 9

Free entry. Visit pplsfringe.com for lineup and locations.

Nov 22

Chow For Charity

Join Us!

Rack up some culinary karma by buying a ticket for Chi Fan for Charity, a one-night-only dinner party held at various restos about town. Chi fan means “eating” in Putonghua, and that’s exactly what you’ll be doing all night. The List is hosting a table this year at Spices at The Repulse Bay. Proceeds from each dinner will go to local charity Enlighten–Action for Epilepsy. Tickets are on sale now: join us! Tickets from $750. 7:30pm. www.chifanforcharity.org

The results are in! Thank all who came to celebrate our annual Readers’ Choice Awards with our event at Salon de Ning. We congratulated 20 of Hong Kong’s top businesses, sipped wine courtesy of Wine Shop Asia and nibbled on canapés from Salon de Ning. And congrats to the lucky people who took home giveaway prizes from The Peninsula and Discovery Smoothening System by Ybera. If you missed the event, you can see the results here: thelist.com.hk/rca2014.

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

A dose of Hong Kong style

wishlist

Fashion Forecast This fortnight’s style digest

Bags of Nostalgia Carry your childhood memories by your side with the Imperial family of clutches, inspired by mini cereal boxes.

Hot Opening

Going Dutch Amsterdam-based brand Scotch & Soda opened the doors on its first Hong Kong store in Harbour City this past June (Shop 2326-2327), and has just expanded to a second location in IFC Mall. The brand is heavy on menswear, but the new store features a curated range for women too, with designs that have a hip vintage look, but casual feel. Look out for the signature denim collection, “Amsterdams Blauw,” which will be introducing limited-edition denim jackets this season. Shop 3091, 3/F, IFC Mall, 8 Finance St., Central, 2388-6823, www.scotch-soda.com

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Jog On These stretchy, slim-denim joggers are stretching the imagination too. Cotton On

Seeing Dots Hong Kong brand The Dot was brought to life several years ago by lingerie and pattern designer Suki Tsui (ST’K) from her passion for abstract patterns and bold colors. The Dot has just opened up a new showroom on Elgin Street that’s stocked with a growing collection of travel gear, weekend bags, silk pocket squares and cashmere scarves. All of the patterns are repurposed digital prints from European and Asian artists—a very cool concept that adds to the collection’s charm. M/F, 2 Elgin St., Central, 2386-6061, www.onthedot.hk

His ‘n’ His The “boyfriend” coat trend should remain firmly in your man’s closet. River Island

NOT

Hot Opening

Lookbook

wishlist

Diptyque Baies Candle When I can’t have freshly cut flowers in my unit at PMQ, I indulge in this soothing scent of roses.

Chanel Nail Polish Makeup has never been my thing—but this fabulous “Rouge Flamboyant” is the perfect little touch of sophistication.

Prolite Yoga Mat This yoga mat by Manduka lasts forever and follows me everywhere I travel.

Fé Valvekens Fé Valvekens is the designer behind A Day With Fé, a comfychic resort and yoga wear label. She shares her favorite things with Andrea Lo. Shop S502, 5/F, PMQ, 35 Aberdeen St., Central, 9727-5427, adaywithfe.com

Headspace App This smartphone app is my new addiction. It helped me settle in a daily meditation routine, and offers mindful moments during the day while walking, commuting or even eating.

Brazilian Wish Ribbons

A Day With Fé Tote Bag

These ribbons on my keychain come from the Church of Nosso Senhor do Bonfim in Salvador, Brazil. They remind me of a wish I made 10 years ago when I traveled there.

I can’t live without my tote bag. I bring it everywhere to carry my laptop, my yoga mat or groceries. It’s light and easily foldable, so I never leave home without it.

Beauty & Wellness Your guide to looking fit and fabulous

Hot Opening

Tried & Tested Lash Out

Play Nice Can’t get an appointment at Airplay blow-dry bar in Central? You’re in luck: the popular pre-party pampering spot has just opened a new salon in Tsim Sha Tsui. This one’s cozier than its sky-high Central counterpart, but it gets the job done with the same pretty interiors and great stylists. The List’s Kate Springer and Charley Mulliner tried it out before The List Readers’ Choice Awards, and were really impressed with the personalized service. Plus, the massage chairs in the shampoo area are a nice touch too. The new location is convenient for Kowloon party- and wedding-goers, so be sure to book ahead. Blowouts, $280; blowout plus makeup, $760. Shop B223, K11 Art Mall, 18 Hanoi Rd., Tsim Sha Tsui, 2641-9888, www.airplaybar.com

Curious about lash extensions, but need a trustworthy spot? New-to-town Suavis Lash brings sophisticated Japanese lash techniques and a homey salon to the table. After donning some fuzzy slippers, The List’s Evelyn Lok recently tried the “sexy” lashes, which add length and a dramatic outward sweep to makes eyes look bigger. The expert technicians help you decide on the curvature, thickness, and length of each lash application—completely personalized depending on your natural eye shape and desired look. The whole treatment took a little over half an hour, and if you stick to the after-care procedure, including lash conditioner, combing and the like, your lashes should still be going strong for three to five weeks. From $540 for 40 individual lashes per eye. 8/F, 1 Lan Kwai Fong, Central, 2336-6328, www.suavislash.com

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Feeling Juiced? Joining the pressed juice craze is Hyaku, a new company that puts a slightly different spin on the trend. The brand, which makes its juices fresh every day, does not promote an all-liquid diet—but rather suggests that you pair its vitamin-packed pressed juices with meals to supplement your diet with an extra hit of fruits and veggies. So what’s in the bottles? There are four types of tasty juices that come in varying flavors: Crimson, which is packed with beets to flush toxins; Greens, to replenish vitamins; Ginger, which aids digestion; and Water+, a coconut water to maintain hydration.

Quick fix: Look for heat tools with setting options that let you control the temperature. Set your blow dryer or hot iron to the lowest setting possible to minimize damage. And remember to apply a heat protection product to your hair before heat styling.

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Feasts of the East Evelyn Lok takes a few pages from the cookbooks of four of Hong Kongâ&#x20AC;&#x2122;s hottest Asian restaurants.

Sichuan

Poached Fish in Chili Oil You’ll Need: (serves 6-8) • 600g Mandarin fish fillets • 145g Chinese stem lettuce • 200g cellophane noodles • 12g green peppercorns • 10g red peppercorns • 35g red pepper, chopped • 35g scallion, chopped • 15g fresh ginger, sliced • 15g garlic, sliced • 2 tbsp douban sauce* • 4 tbsp chili oil (for soup base) • 150ml chili oil (additional) • 900ml chicken broth

Tasting notes: All about spice, Sichuan cuisine famously melds different depths of heat in the cuisine: think savory spice, an aromatic kind of heat, and that wellknown tongue-numbing sensation. Eaten together, these spices tease and placate the palate, taking you on a taste adventure like no other. Try it: Located in Lan Kwai Fong, Sichuan House is one of the newer kids on the block, providing iconic dishes from the southwestern province, but with classy surrounds and impeccable presentation. Here, Chef Fa Hung-kwan shares his popular poached fish in chili oil dish, hailing from Chengdu and cheekily named “water cooked fish” in Chinese. Sichuan House: 7/F, M88, 2 Wellington St., Central, 2521-6699, www.sichuanhouse.com.hk

Prep Work: • Debone fish and slice into thin fillets. • Use a vegetable peeler to remove outer skin of stem lettuce stalks.

• Cut stem lettuce into thin, 3-inch-long strips. • Separately, boil stem lettuce, cellophane noodles, and fish fillets until just cooked. Set aside.

What to Do: *Douban sauce, also known as doubanjiang, or chili bean paste, is a spicy salty paste made from fermented broad beens. Common in Sichuan cooking, it’s commonly stocked in supermarkets: Look for Lee Kum Kee chili bean sauce.

• Add 4 tbsp of chili oil to wok, along with the douban sauce, and fry until mixture is fragrant and paste has completely dissolved. • Add red peppercorn, ginger, garlic, and scallion. • Pour chicken broth into mixture and bring soup to a boil. • Strain chili oil soup, then return to the heat. Add in stem lettuce,

noodles and fish fillets—making sure not to overcook. • In a separate wok, add remaining chili oil, green peppercorns and red pepper. • Fry until fragrant then add everything into chili oil soup to serve.

Indonesian

Dendeng Balado

You’ll Need: (serves 3-4) • 180g beef short ribs • 15ml lime juice • 15ml palm sugar • 2g coriander • 15ml fish sauce • 5g Thai basil • 0.5g sliced lime leaves • 2g sliced red chili Stock (large batch, can be reused): • 5kg beef short ribs • 40g ginger • 10g chopped coriander root • 10g garlic • 100ml chinese cooking wine • 700ml soy sauce • 350ml sweet soy sauce • Juice and peel of one orange • 60g salt • 10 liters of water Balado Paste: • 25g long red chilis • 10g garlic • 20g shallots

Tasting notes: One of the most vibrant cuisines in Asia, Indonesian cooking is as diverse as the 6,000 islands and hundreds of ethnic groups that make up the country. There are plenty of bold, occasionally spicy flavors using native spices such as clove and nutmeg, and in some parts, influences from Chinese cuisine. Try it: Restaurateur Will Meyrick’s most recent venture in Hong Kong, Mama San, is a buzzing, smash hit import from Bali, and brings all the favorites of the region to town with a modern twist. Learn how to make Dendeng Balado: a sweet, citrusy, and mildly spicy beef jerky dish common in Indonesia. Mama San: 1/F, 46 Wyndham St., Central, 2881-8901, www.mamasanhongkong.com

Prep Work: • Combine stock ingredients in a large pot and bring to boil.

• Once cool enough to handle, cut beef into 5-6 cubes.

• Once stock is ready, braise the 180g of short ribs in the stock until tender. Once cooked through, set meat aside to cool.

• Make the balado paste by pounding chili, shallots and garlic with a mortar and pestle until mix becomes a coarse paste.

What to Do: • Flash-fry beef cubes until seared crispy on outside. • Once heated through, remove and set aside. • Fry balado paste until aromatic, then add in palm sugar, fish sauce and lime juice.

• Return the beef cubes to wok. • Cook until sauce has reduced and caramelized. • Serve dish garnished with fried Thai basil leaves, sliced red chili and lime leaves, plus a wedge of lime.

Taiwanese

Three Cup Chicken

You’ll Need: (Serves 4) • 2 chicken thighs, de-boned • 2 tbsp black sesame oil • A pinch of ginger, sliced • 1 clove of garlic, peeled • 1 red chili, chopped • 1 tsp premium dark soy sauce • 1 tsp rice wine • 1 or 2 sprigs of basil • A pinch of sugar • A pinch of chicken powder • 380ml water

Marinade: • A few thin slices of ginger • 1 scallion, chopped • A sprig of basil • Half a beaten egg • 1 tsp black sesame oil • 1 tsp dark soy sauce • A pinch of corn starch • 1 tsp sweet potato flour • 1 tsp five spice powder • 1 tsp white pepper

Tasting notes: Taiwan’s food culture is heavily inspired by Chinese heritage, but it is also mixed with Hakka and regional flavors. Think plenty of small, quirky dishes bursting with flavors and textures. Try it: Some say the reputation of a Taiwanese restaurant relies solely on its ability to make a good “Three Cup Chicken”—one of Taiwan’s most iconic dishes, named for its three main seasonings: soy sauce, rice wine and sesame oil. Here’s an introduction to this classic from The Night Market. The Night Market: 6-7/F, 11 Stanley St., Central, 2810-1121; Shop 1028A, 1/F, Elements, 1 Austin Rd. West, West Kowloon, 2807-2292, www.thenightmarket.com.hk

Prep Work: • Wash and cut the de-boned chicken thighs into bite-sized pieces. • Place the ingredients for the marinade into a bowl and stir well.

• Pour the marinade over the chicken, cover and refrigerate for up to five hours.

What to Do: • Heat black sesame oil in a large skillet over a medium heat. • Add the garlic and ginger and fry until slightly brown. • Add the chicken and stir-fry until golden. • Stir in the red chili, premium dark soy sauce, rice wine, basil, sugar,

chicken powder and water • Allow to simmer until the sauce is reduced and the chicken is thoroughly cooked. • Serve it in a hot casserole dish, garnished with additional basil leaves.

Asian-Fusion

Yunnanstyle Steak Tartare

You’ll Need: (Serves 3-4) • 200g wagyu tri-tip • 50ml fish sauce • 5 tbsp sugar • 75ml lime juice • 20ml vinegar • 50ml chili oil • 10ml extra virgin olive oil • 1 red chili, finely sliced • 15g green shallots, diced • 7g fresh mint, chopped • 7g fresh coriander, chopped • 7g Thai basil, chopped • 7g Vietnamese mint, chopped

Serve with: • 5 slices of cucumber • 2 cassava crackers

Tasting notes: Who doesn’t like to mix it up a little? We’re seeing more and more Asian elements in modern western cooking nowadays, and vice versa. Embrace the fusion aspects and take a little bit of inspiration from the number of WesternChinese eateries dotting the city. Try it: One of Hong Kong’s latest fusion offerings is Ho Lee Fook, which cooks up nostalgic Chinese fare with a western twist: think revamped pork and lettuce dumplings, and fried Brussels sprouts with bacon chili jam. The restaurant’s head chef, Jowett Yu adds a refreshing twist to a regular steak tartare with his sour and spicy Yunnan-style version. Ho Lee Fook: 1-5 Elgin St., Central, 2810-0860, holeefookhk.tumblr.com

Prep Work: • Finely dice wagyu tri-tip to uniform size. Keep in the refrigerator until ready to use.

What to Do: • Combine remaining ingredients in bowl. • Slowly pour mixture onto beef and mix through—seasoning with just enough dressing, to taste.

• Serve with cucumber slices and cassava crackers.

your regular soy sauce. If you rub it on your meats before you grill them, it adds flavor and tenderizes the protein.”

Japan on a Plate Bryan Nagao, head chef at Town, a Hawaiian-Japanese fusion restaurant, shares his top five Japanese ingredients for a touch of umami in the home. 1. Soy Sauce “Tamari soy sauce is darker, more aromatic and contains less salt than

2. Mirin “This Japanese condiment is a type of rice wine—similar to sake. I use it instead of sugar to add sweetness to my special marinades or dressings. For a soy-based salad dressing, use one part mirin, one part sake, three parts olive oil and one part tamari soy.” 3. Japanese Rice “Japanese rice is a short-grain rice that has a rounder finish. You can use it to thicken soups or sauces: add it to a soup base when it’s cooking, then blend and strain. As a thickening

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agent, the rice gives a clean and round taste, rather than altering the flavor like potato or flour.” 4. Yuzu Juice “Yuzu is a citrus fruit so it’s often used instead of lemon. It can be found in Sogo, Great or Citysuper. I use it because it’s citrusy and acidic, but has a slightly different flavor than lemon.” 5. Saikyo Miso “This is a sweeter version of white miso (soybean paste). I like to use this in salad dressings—or it goes brilliantly with raw fish.” 10/F, Cubus, 1 Hoi Ping Rd, Causeway Bay, 2568-8708, www.townrestauranthk.com

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24-26 Cooking Classes

Know & Tel Instant Index

28-32 Asian Dining 34-37 Specialty Ingredients 38-41 Kitchen Gear

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

Mott 32

Cooking classes Master chef

cooked for you by full-time trainees. So you’d better hope the training is good. 7/F, 145 Pok Fu Lam Rd., Pok Fu Lam, 2538-2371, www.ccti.vtc.edu.hk

Cooking with the Culinary Stars Martha Sherpa’s Cooking School

6 Senses Cooking Studio Having traveled the globe to explore different cuisines, founder and chief instructor Denice Wai opened 6 Senses Cooking Studio in 2004 in the hopes of teaching others how to create healthy dishes using a combination of eastern and western flavors. Her class schedules and menus are available online, so you know what you’re signing up for. During the fall, the menu focuses on healthy Chinese stir-fries featuring dishes such as sea cucumber with Chinese celery and bean curd, and stir-fried huái shān (Chinese wild yam) with chicken. Classes cost $500 for a two-hour afternoon or evening session. Unit E, 3/F, Worldwide Centre, 123 Tung Chau St., Tai Kok Tsui, 2838-9905, www.s6nses.com

Art-tastic Kitchen Expect to cover three to five recipes in Arttastic Kitchen’s classes, which tend to focus

on one dining specialty, be it salads, soups, mains or desserts. Most of the menus cover Asian dishes, such as Burmese rice, laksa noodles, and Indian spicy fish skewers. Demonstrations cost $300-450 and hands-on cooking classes range from $350-480. Know any highschoolers looking for an extra-curricular? Have them check out the courses for teenagers. Room A-2, 3/F, Friend’s House, 4-6 Carnarvon Rd., Tsim Sha Tsui, 2739-8681, art-tastichobbiescentre.com

These lessons are a cut above the rest: “Cooking with the Culinary Stars” is taught by the Intercontinental Hotel’s top restaurant chefs from Spoon by Alain Ducasse, Yan Toh Heen, The Steak House and Nobu. The experts will demonstrate their dishes, before joining you for a champagne lunch. Learn to whip up some salt-baked chicken, or work with high-end ingredients like yellowtail, jalapeño, black cod and rock shrimp tempura. Each two-to-three hour session costs $1,888 including breakfast, lunch, a certificate, an apron and recipes. Intercontinental Hotel, 18 Salisbury Rd., Tsim Sha Tsui, 2721-1211, www.hongkong-ic.intercontinental.com

Chinese Cuisine Training Institute

Coriander Connections

Release your inner dim sum chef and learn some serious knife skills with the Chinese Cuisine Training Institute. This is where Hong Kong’s top chefs are trained, so depending on how seriously you want to take this, there are several options: fulltime and part-time diplomas, or one-day intro sessions. Perhaps start small with the “Fun Kitchen” ($880)—a four-hour immersion in the art of Chinese cooking. You’ll get a demo from one of CCTI’s chefs in the large, hi-tech kitchens, before you get hands-on with your choice of southern or northern dim sum, or wok-cooking. Deep-fried soufflé balls with bean paste and banana? Piece of (turnip) cake. The reward for all your hard work is lunch,

6698-5810, www.corianderconnections.com

Originally from Pakistan, Shahnaz Barker first tested her culinary talents while helping to cater parties and get-togethers in Karachi. Now a caterer in Hong Kong, Shahnaz also offers customized classes in her Discovery Bay kitchen 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 per head 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 sit-down meal.

Know & Tel

Coup Kitchen For those with a sweet tooth, these pastry classes taught by former head chef of the Excelsior Hotel, Alfred Cheung, will satisfy your cravings. Divulging all his secrets on pastries, tortes, cakes, chocolates and sugar work, the 2.5-hour classes ($350-450) at Coup Kitchen put a modern Asian spin on desserts—tackling fusions such as guava mousse cake, green tea lychee domes, mango yogurt cheesecake and pandan roll with red bean. Classes come at beginner, intermediate or advanced levels, plus there are regular discounts if you become a member for $100.

Indonesian or Indian cookery sessions ($360 the course), and regular two-hour demonstrations covering everything from chicken curries to spicy rice blends, and even tofu cheesecake. Cooking isn’t the only thing you can learn here—you can choose courses in home decorating, needlework, Chinese painting and fitness. 10/F, Electric Centre, 28 City Garden Rd., North Point, 2510-2828, www.hkelectric.com/hmc

8/F, Morecrown Commercial Building, 108 Electric Rd., Tin Hau, 2508-0666, www.coup.com.hk

Geeta’s Kitchen Vegetarian Indian cuisine is tricky, but Geeta’s Kitchen will help you master the different flavor combinations and necessary techniques. With over 55 years of cooking experience, Greeta teaches classes with daugher Veena every weekend in Tsim Sha Tsui and can tailor them to suit teenagers and domestic helpers as well as adults, with group or private lessons. Learn about fresh, home-ground spices, herbs and curry pastes with Geeta’s demonstrations and tutorials. You’ll taste all the dishes she prepares and also get handy take-home sachets of the various herbs and spices used. It’s everything you need to turn up the heat in the kitchen. Classes start at $250 for two hours. 9167-5431, geetakitchen@gmail.com

Home Management Centre Established in 1976, Home Management Centre (HMC) by HK Electric offers English-led cookery demonstrations on an array of cuisines. Its “Chinese Homemade Cooking” course is a series of six, two-hour weekly sessions ($540 for the complete course, or $95 per class) which will show you how to prepare a total of 18 recipes. HMC also offers four-week-long Japanese,

Sav’s Cooking 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 not just talking butter chicken. Winslow’s classes cover a range of Indian dishes, 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 get to take home the ingredients, as well as a copy of the recipes. 9311-9273, www.savscooking.com

Martha Sherpa’s Cooking School Relocated from Mong Kok to North Point, Martha Sherpa’s Cooking School offers a range of all-day, half-day and evening classes. As a professional Chinese cookery teacher, Martha is most well-known for her Chinese wok and Chinese BBQ courses, which will teach you how to stir-fry, deep-fry, braise, slow cook, steam, cut and marinate, as well as prepare and work with common sauces. If you want to go one step further, add in a wet market tour too. Martha also offers dim sum classes, veggie cooking sessions and evening lessons in Hong Kong-style desserts, plus all-day Thai cooking classes. The website contains a comprehensive course schedule, with most costing $1,680. Flat F, 14/F, Wah Lai Mansion, 62-76 Marble Rd., North Point, 2381-0132, www.marthasherpa.com

Thai Cooking Class at Home If the aromas and flavors of Thai cuisine leave you salavating, learn how to whip up a mean green curry or mouthwatering pad Thai in your own home, courtesy of chef Napa. Once you’ve selected at least three dishes from her extensive online menu, Napa’s three-hour instruction (from $900) includes a market visit to shop for ingredients and a lesson in your own kitchen—where you can help out as little or as much as you like. If you want to add more strings to your bow, sign up for the package ($3,500 for five sessions) that teaches you three signature dishes from each of these five southeast Asian countries: Thailand, Vietnam, Laos, India and Burma. 9104-5590, www.thaicookingclassathome.com

Java Road Cooked Food Centre

Take 5:

Cooked Food Centers Wander through Hong Kong’s best cooked food centers to discover Asia on a plate.

Ap Lei Chau Situated next door to the fish and vegetable market, Ap Lei Chau Market Cooked Food Centre is a seafood mecca, offering some of the best-priced deals you’ll find in Hong Kong. You’ll also find classics here such as milk tea and noodles aplenty. Must try: Chu Kee, a no-frills dai pai dong-style joint, is famed for its soy sauce chicken. 8 Hung Shing St., Ap Lei Chau

Bowrington Road The Bowrington Road Cooked Food Market sits atop Wan Chai’s wet market. Serving Cantonese-style rice and noodles, it’s a popular choice for anyone looking for some cheap eats.

Java Road North Point’s Java Road Cooked Food Centre is stocked full of delicious offerings. It’s always packed with really large groups looking for a decent meal on the cheap. Must try: Tung Po Seafood (2/F, 2880-5224) is a perennial favorite, renowned for its fung sha (“wind sand”) chicken—so-called because fried garlic and chopped spring onions cover the meat like a light dusting of sand. Get in before 7pm, unless you want to queue. 99 Java Rd., North Point

Shek Tong Tsui There’s plenty of fresh and tasty food— particularly meat—on offer at the multileveled Shek Tong Tsui Market. Must try: Tou Yuen Delicacies (桃源美食, 3/F, 2540-0398) is a Sichuan joint tucked away on the top floor. Try the succulent, super-hot marinated “saliva chicken” and chili broth ($68), which can easily feed a group of four.

Traditional Beijing Dumpling House

470 Queen’s Rd. West, Shek Tong Tsui

Queen Street

Must try: Kau Kee Offal Noodles (九記牛什粉麵, Shop 8, 2/F, 2988-8960), is famed for its cart noodles. Diners flock here for the beef brisket and offal. All noodles come with a fried wonton and a generous dose of garlic. If you can’t read Chinese, bring a Canto-speaking friend for ease.

Sheung Wan’s Queen Street Cooked Food Market is a clean and tidy affair serving a wealth of international food, plus more Chinese dumplings than you can shake a chopstick at.

21 Bowrington Rd., Wan Chai

1 Queen St., Sheung Wan

Tung Po Seafood

Must try: Traditional Beijing Dumpling House (1/F, 6349-2832) for its fresh, tasty meat ‘n’ dough delights.

Tung Po Seafood

A Taste of Modern Living •DEMONSTRATION COURSES• Course

Instructor

Chinese Homemade Cooking Mrs Anita Lam – Two-Hour Course

Date Wednesdays 10:30 am - 12:30 pm

Course Fee Full Course of 6 lessons $540 or individual lesson $95

Homestyle Pakistani / Indian Cooking III

Mrs Rehana Sheikh From November 3 (Monday) 10:30 am - 12:00 noon (4 sessions once weekly)

Full Course $360 or individual lesson $95

European Cooking for Beginners II

Mrs Clara Tse

Full Course $270 or individual lesson $95

From December 5 (Friday) 10:30 am - 12:00 noon (3 sessions once weekly)

•TWO – HOUR DEMONSTRATION COURSES• Course

Instructor

Best Chicken Curries

Mrs Rehana Sheikh December 1 (Monday) 10:30 am - 12:30 pm

$100

Spicy and Hot Beef Curries

Mrs Rehana Sheikh December 8 (Monday) 10:30 am - 12:30 pm

$95

Home Management Centre 10/F, Electric Centre 28 City Garden Road North Point, Hong Kong

Date

For enquiry: 2510 2828 Website: www.hkelectric.com/hmc www.facebook.com/hmcfansclub

Course Fee

To view our course information, please scan here or download [Low Carbon App] in mobile.

Asian Dining Chow down

like Chachawan’s signature sea bass stuffed with lemongrass, or the 24-hour marinated grilled chicken thigh—bring friends. Northern Thai. 206 Hollywood Rd., Sheung Wan, 2549-0020, www.facebook. com/chachawan.hongkong

Check-In Taipei

Mott 32

An Nam This isn’t your usual Vietnamese pho joint, if its Lee Gardens location is any indication. The beautiful space is divided into different dining areas, all with dark wood and teak motifs. The usual suspects are on offer, but there are also more surprising dishes from the Central Vietnamese city of Hué. The menu is fantastic: from the light and gooey rice flan snacks to the bright, crispy pancakes filled with giant prawns, bean sprouts and sprinklings of pork. And the savory beef pho is one of the most popular dishes for good reason—it comes with not-too-thick, not-too-thin slices of perfectly cooked meat. Vietnamese. 4/F, Lee Gardens One, 33 Hysan Avenue, Causeway Bay, 2787-3922, www.annam.com.hk

Bêp Vietnamese Kitchen Hongkongers love Vietnamese food. But it can be surprisingly challenging to find a restaurant serving this popular Asian cuisine with reasonable prices and great flavors. Enter Bêp—a comfortable, no-fuss SoHo restaurant from the team behind popular Vietnamese restaurant Nha Trang—

offering up an open kitchen, good service and excellent food. The clear standouts on the menu are the roasted suckling pig and the extremely flavorful soft shell crab rolls. But whatever you do, definitely leave room for the conversation-stopping pandan sticky rice dessert.

Taiwanese cuisine may be better known for its street food, but Check-In Taipei is dishing it up with a rarefied twist. The menu features Check-In’s signature chicken and waffles—Taiwan’s famous crispy chicken alongside fluffy ginger-and garlic-infused waffles, drizzled lightly with maple syrup. Look for the “ping pong” purple yam balls with parmesan and sea salt, as well as the beef taco, which comes stuffed with marinated beef shanks, quail’s egg and spicy pesto. Helmed by “drinks architect” Shin Chiu, the beverage menu is overflowing with creative concoctions— including a very specific milk tea menu, where you can adjust the sweetness and ice content, as well as add anything from the traditional tapioca pearls to puffed rice to sweet basil seeds. Taiwanese. G/F, 27 Hollywood Rd., Central, 2351-2622, www.checkintaipei.com

Vietnamese. LG/F, 9-11 Staunton St., (near Shelley Street) Central, 2522-7533, www.bep.hk

Chachawan Chachawan brings authentic northern Thai creations to the constantly evolving Sheung Wan neighborhood. The cocktails are decent here, as is the selection of craft beers—which pair well with the spicy cuisine. Though the menu is packed with great options, a couple of clear winners are the papaya salad with crispy pork, and the Thai omelet with crab and Sriracha sauce. The portions are plentiful here, so if you plan to order some of the larger dishes—

Chôm Chôm This popular Vietnamese joint, originally on Wellington, relocated to SoHo’s Peel Street and underwent a total concept change. Still helmed by chef Peter Cuong Franklin, the new Chôm Chôm takes its inspiration from the bia hoi culture of Vietnam—which means fresh, draft beer enjoyed on the streets. Step into the intimate, neighborhood-style hangout and you’ll find a bar up front, and dining tables lined against floor-to-ceiling windows. As you might expect of a bia hoi-style outfit, the beers here steal the show. Take your pick from Vietnamese brews such as

Know & Tel

Saigon or Sapporo (the Japanese company has a brewery in Vietnam); or go for European draft beers. But it’s not all about the beer: Try out a few of Chôm Chôm’s spring rolls, chicken wings, spicy tuna rolls and grilled meat dishes. Actually, just order everything. It’s all delicious! Vietnamese. G/F, Block A, 58 Peel St., Central, 2810-0850, www.chomchom.hk

Club Heichinrou The posh cousin of Japanese chain Heichinrou, Club Heichinrou is a reservations-only restaurant that’s all about keeping it classy and secluded. The whole restaurant consists of private dining rooms, making it ideal for entertaining clients. The kitchen makes a point of its super-fresh seafood, with fine-dine takes on Cantonese classics such as deep-fried mantis prawns with spicy salt, or steamed razor clams with vermicelli and garlic. Cantonese. 7/F, Cubus, 1 Hoi Ping Rd., Causeway Bay, 2890-3616, www.heichinrou.com

Delhi Club Chungking Mansions isn’t exactly the most salubrious place for a meal. However, if you’re willing to brave the arcade and jostle amongst the backpackers, second-hand phone shops, suit touts and seemingly insurmountable lift queues, there are some excellent Indian restaurants tucked away on the upper floors. Delhi Club is one of the best-known, and quite possibly one of the best. The blue neon under-lighting and vinyl tablecloths might not set the mood for a classy evening, but the friendly staff and the awesome food make it an excellent option for a boisterous meal with a big group. Freshly baked naan, spicy tikka dishes and veggie samosas will have you coming back for more.

fresh face on the dining scene. The spot is full of surprises: When you arrive, an old-school lift takes you up to the seventh floor, where you’re greeted with an awesome street-art mural and a cozy rooftop. The menu here brings Chinatown favorites to Hong Kong, with fantastic deep-fried tofu, shrimp toast and spicy kung pao chicken. The Asian-style cocktails are creative, too: try the Jo Sun, which uses homemade lemongrass syrup and a kick of chili. Want to visit? You’ll have to call ahead for the door code, which changes weekly. Chinatown. 7/F, 31 Hollywood Rd., Central, 2336-8812, www.facebook.com/ FuLuShouHK

Ho Lee Fook Taiwanese-Canadian chef Jowett Yu recently revealed his first Hong Kong restaurant, a Cantonese canteen that has been met with rave reviews. Yu is behind super-trendy Sydney eateries Mr. Wong and Ms. G, so he’s definitely got the hipster cred. On the menu: dishes such as Yunnan-style steak tartare with hot and sour sauce and mint; and clams cooked in pork broth with fennel and fried bread. The name of the eatery? Ho Lee Fook. Yep, seriously. The name ostensibly translates to “good fortune for your mouth.” Sure, why not?

South Indian Vegetarian. 1/F, Dannies House, 20 Luard Rd., Wan Chai, 2520-5308

Man Mo Café Man Mo Café is an artsy little eatery nestled comfortably among the vintage hawkers of the Cat Street Market. Around lunchtime, the tiny spot fills up quickly, as its French-Chinese fusion dim sum menu has quite the following—think foie gras xiao long bao, truffle brie dumplings, king prawn spring rolls and seafood risotto. And for dessert? A “kung fu” crème brûlée, made with a milk tea base, or a bite-sized lemon daan taat. But it’s not just about the food—the diner doubles as a mini art gallery, featuring rotating exhibits from local artists that are for sale. Cantonese French fusion. 40 Upper Lascar Row, Sheung Wan, 2644-5644

Cantonese. 1 Elgin St., Central, 2810-0860

Joy Hing Wan Chai’s most venerable roast meatery Joy Hing does a plate of truly excellent char siu rice for $25. The char on the meat is superb and the sweet soy sauce is oneof-a-kind. Go early in the morning to see if you can bag some of the suckling pig, roasted fresh every morning.

Indian. Room 3, 3/F, Block C, Chungking Mansions, 38-44 Nathan Rd., Tsim Sha Tsui, 2368-1682

Cantonese BBQ. Block C, G/F, 265-267 Hennessy Rd., Wan Chai, 2519-6639

Fu Lu Shou

If it weren’t for the steady stream of patrons entering and exiting this unassuming commercial building, you might miss Khana Khazana. There’s no

An ultra-hip bar-slash-resto on Hollywood Road, Fu Lu Shou (meaning “good fortune, prosperity and longevity”) is a

meat here, but the heavy aroma of tikka and garlic augurs well for the veggie offerings. If you don’t have time to pore over the thick menu, here are a few tips: for starters, the vadas (fritters dipped in a spicy soup) soak up the excellent rasam broth without falling apart and the paratha (flatbread) is served hot and flaky, just as it should be. For mains, you can’t go wrong with the spicy paneer tikka or the palak paneer. Though trendy diners might find the bare-bones surrounding a little lacking, Khana Khazana is an authentic and low-key option for South Indian food.

Khana Khazana

Mott 32 A new spot from Maximal Concepts, Mott 32 serves classy Chinese food in a sleek venue that sprawls across a 7,500-square-foot New York-style loft space. You’ll find upscale versions of popular Chinese dishes here, including lobster mapo tofu, Iberico char siu and applewood-roasted Peking duck. Don’t

expect your average dim sum, either, as the chefs are prone to sprinkling in black truffle or caviar to class things up—take for example the Kurobuta pork, crab and caviar xiao long bao, or the BBQ Spanish Teruel pork buns. Chinese. B/F, Standard Chartered Building, 4-4A Des Voeux Rd. Central, 2885-8688, www.mott32.com

Nobu This place is mind-blowingly artistic in presentation, design and execution, and after a few years, the food is still executed exactly right. The quality standards of every dish are so stringent and precise you wouldn’t have noticed if Nobuyuki Matsuhisa was serving them personally. Awash in ambient amber and rose lighting, Nobu has a stunning floor-toceiling view of the harbor, bathed in sunshine by day and glowing with the city lights by night. The blindingly fast chefs create some of the freshest, purest and most innovative Japanese food you’ll find in Hong Kong. It’s a simple concept really; the best, freshest fish in the world flown in by jet mere hours after being caught, accentuated with just the right light touch of savory/sweet/salty sauces and sides. The sushi is a must, as is the amazing miso-marinated black cod that made Nobu famous. In a word: perfection. Japanese. 2/F, InterContinental Hong Kong, 18 Salisbury Rd., Tsim Sha Tsui, 2313-2323, www.noburestaurants.com

and soil—and is filled with creative dishes with apparent western influences. Try the shishito peppers, the sweet corn tempura and crab okonomiyaki (savory pancake) if you want to go hard on the fried bits. Otherwise, stick to the oyster and seafood menu. The open-air venue is lovely and is a great bet for autumn alfresco dining. Japanese. 20 Po Hing Fong, Sheung Wan, 2547-2833, www.tabibito.com.hk

Tararan-ya Tararan-ya is all about mentaiko— marinated cod roe—and this restaurant uses the savory, subtly spicy ingredient generously and creatively. Go for the tender mentai daishi egg roll, with its slightly runny texture and big fat servings of spicy mentaiko in the middle adding a subtle briny flavor. The restaurant’s signature dish, the Tararan rice bowl is equally hearty and can be eaten three ways: mix all the ingredients together; eat with provided condiments including sesame, wasabi and shiso; or, add stock to make chasuke, a traditional semicongee dish of rice and green tea.

Tiger Curry

A cool eatery on the corner of Po Hing Fong (where Corner Kitchen used to be), Tabibito has all the looks of a killer restaurant: an open-air set-up, pretty wooden tables, urban-chic décor and a well-designed menu. The menu is divided into four parts—raw, sea, land

Japanese. G/F, 14 Pennington St., Causeway Bay, 2511-1051, www.facebook. com/TigerCurryHongKong

Tim Ho Wan Yes, you’ll have to queue at Tim Ho Wan. But its baked char siu baos cost $18 for 3, and are worth the time as well as the cash. Other favorites include pan-fried turnip cake, steamed vermicelli roll (cheung fun) with pig’s liver and fluffy steamed sponge cake. Head there for lunch before or after peak hours to beat the crowds.

Japanese. 14/F, Circle Plaza, 499 Hennessy Rd., Causeway Bay, 2250-7117

Tabibito

include crispy, cheesy mochi and sea salt ice cream. Go early to avoid the long lines as it is a no-reservations restaurant. Or order from the takeout window and dine at home.

Tiger Curry in Causeway Bay specializes in Japanese curry. The recipes of the newly opened restaurant feature 26 spices from Osaka—home of Japanese curry. Ingredients like mandarin and mango chutney enhance the “sweet... spicy... good!” flavor on what Tiger Curry prides itself. Japanese curry lovers can choose shabu shabu beef, deep-fried Kurobata pork chop or deep-fried jumbo prawn to pair with Tiger Curry’s signature sauce. Appetizer and dessert choices

Dim sum. Five locations, including G/F, 9-11 Fuk Wing St., Sham Shui Po, 2788-1226, www.timhowan.com

Zen Too For Chinese fusion with a playful side, check out Zen Too, which mixes and matches ingredients to give each dish its own personality. There’s the “dancing” miso aubergine and “rock ‘n’ roll” oysters, but the sweet-and-sour pork pineapple buns won’t be outdone. A huge menu spans everything from har gau to nose-to-tail Chinese stew, to truffle fried rice. Chinese fusion. 8/F, Soundwill Plaza II– Midtown, 1 Tang Lung St., Causeway Bay, 2845-4555, zen-too.com

Letters to Santa

Seasonal Food Delights

Christmas Stalls

Father Christmas & Angels Christmas Tree Lighting

Carol Singing

Christmas Crafts Activity

4 December 2014 (Thursday) 6pm to 8 pm Matilda International Hospital at 41 Mount Kellett Road, The Peak Free admission Free shuttle bus to and from the Peak Galleria Enquiries: 2849 0355 or www.matilda.org

mom-and-pop restaurants that have been around for decades. $690 from www.hongkongfoodietours.com

Little Adventures

Take 5:

Foodie Tours Bigfoot Food Tour Get to know the most authentic Hong Kong eateries with a hand from Bigfoot Food Tour. Run by local Hongkongers, this homegrown tour company is all about having fun. Expect a flexible timeline, as well as plenty of insider info about the history behind each dish. It starts with dim sum—which could include snake soup and turtle jelly, if you’re adventurous!—and features plenty of local treats along the way. If there’s something in particular you’re keen to try, Bigfoot is happy to accommodate.

medicine, and even explains how many of Hong Kong’s western fusion restos started off in the 1950s. As for what you’ll get to taste-test? Expect a dim sum breakfast, wonton noodles, milk tea, roasted meats, and egg tarts—a healthy sampling of Hong Kong’s favorites. $650 per person from www.hellohongkong.com.hk

Hong Kong Foodie Tours A great way to get off the beaten path and learn more about Hong Kong’s colorful food culture, Hong Kong Foodie Tours explores two separate neighborhoods: Central and Sheung Wan, or Sham Shui Po. No matter which tour you choose, you’ll get to sample specialties from at least six

Founded by journalist Daisann McLane, who wrote the New York Times’ “Frugal Traveler” column for six years, Little Adventures is all about authentic experiences. And it’s not just about eating: the team will also school you on current events and local lifestyles so that you get the most out of your time in Hong Kong—whether you’re visiting, new to town, or just finally want to figure out what’s on those Cantonese menus. The guided experiences include a “Won-Ton-A-Thon” four-hour walking tour of the city’s most delicious dishes: congee, duck, roast pork, soups, pastries, dim sum… and much more. $888 per hour from www. littleadventuresinhongkong.com

Urban Discovery With a focus on heritage preservation and informative cultural experiences, Urban Discovery is a great way to get to know the city’s best bites. The tours take a maximum of eight people at a time through a five-stop dining crawl that’s guided by a local foodie. Munch on dim sum, claypot rice, oyster pancakes, handmade egg noodles—all while downing some local beer for good measure. And if you’d rather go solo, then just download Urban Discovery’s handy mobile walking guides. $650 per person from urbandiscovery.asia

From $1,600 for two people. www.bigfoottour.com

Hello Hong Kong Three days a week, Hello Hong Kong offers a small group food tour that starts in Sheung Wan and winds its way to Wan Chai. The four-hour tour covers classic Cantonese cuisines, dried seafood, wet markets, Chinese

Hello Hong Kong

Urban Discovery

Cultivated in Volcanic Soil from New Zealand

From the rolling hills of Pukekohe, Auckland, Fresh Grower adapts Integrated Pest and Disease Management Programs to ensure production of crops with minimal pesticide residues. At the optimal point when it’s young and sweet and then hand-packed in the field, bringing you only the best quality premium products. • Flown directly to Hong Kong, delivery to your home with minimum purchase of HKD$300 • Your fuss-free solution to get the healthiest groceries at home Place your order at 2185 7825 or on our website. For other queries, please contact us at info@freshgrower.com.hk San

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Business Hours: 9:30am – 8:00pm

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www.freshgrower.com.hk | Tel: 2185 7825

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Address: No 41. Belcher’s Street, Kennedy Town, Sai Wan

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SpecialTY ingredients The spice is right

It carries authentic Indian namkeen (savory) snacks, instant mixes for curries and sauces, frozen paneer, organic spices and dry goods such as lentils, pulses and rice—all at really reasonable prices. Plus you can even get prepared meals delivered right to your door, with free delivery on orders over $400. If you’re not happy with your purchase for any reason, there’s also a guaranteed 48-hour exchange or refund service. www.greens.com.hk

Indian Provision Store

Yuan Heng Spice Co.

A Cap: A Star Coconut Oil

Cheong Fat

Look for the huge overhanging sign outside saying “A Cap” (in Cantonese meaning “top grade”) and you’ll find this haven for all things coconut-related. Vegan and health-conscious shoppers will be excited to find A Star’s affordably priced cold-pressed coconut oil, which is equally suitable for consumption and beauty regimens. Apart from A Star’s house brand, it also provides several other brands of coconut snacks, as well as beauty products such as shampoos, body butters and lotions straight from Thailand.

Known as Hong Kong’s own “Little Thailand,” Kowloon City plays host to a multitude of Thai restaurants and shops selling authentic fare. While grocery stores stocking fresh produce are located at just about every corner, head to Cheong Fat, which not only specializes in Thai spices and sauces, but also sells pre-packaged snacks and desserts such as mango with black glutinous rice on the cheap. Hungry for more? Cheong Fat also runs a restaurant just two shops down.

For a comprehensive spread of Indian cooking supplies, this little grocery definitely lives up to its name. Indian Provision Store sells a wide range of spices and Indian ingredients that are usually hard to find, or are overpriced in regular supermarkets. You’ll find products such as paneer and basmati rice, as well as an array of chutneys and condiments. 34 Bowrington Rd., Wan Chai, 2891-8324

25 South Wall Rd., Kowloon City

39 South Wall Rd., Kowloon City, 2382-6393

Batata Greens Looking for those elusive vegetarian ingredients and specialist health foods? Or planning a Taiwanese feast at home? Since 2013, Batata Greens has been the sole distributor of the famous Taiwanese food brand AGV in Hong Kong. You’ll find everything from chilled and premarinated mushrooms to vegetarian soy products, pickled cucumber and bamboo shoots, as well as a huge selection of pre-made Taiwanese sauces. 8/F, Gold King Industrial Building, 35-41 Tai Lin Pai Rd., Kwai Chung, 2485-3423

Marche

Greens One of the few online supermarkets selling Indian groceries, Greens makes shopping convenient and stress-free.

This shop caters to those looking for specialist Japanese groceries and snacks. You can shop online in the comfort of your own home, or venture out to the huge Kwun Tong store and browse in person. Aside from finding premium wagyu beef and all sorts of fresh seafood (sashimi, anyone?), you’ll also be able to buy hard-to-find Japanese condiments, soy sauces and oils, and the all-important sweet rice wines and vinegars used in Japanese cuisine. Spend over $500 for free

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delivery to Hong Kong Island and Kowloon, or over $1,000 to the New Territories. Unit 2, 3/F, Block B, Chung Mei Centre, 15 Hing Yip St., Kwun Tong, 2341-9666, www.marche.hk

to make nourishing Chinese soups, or want to enhance the nutrients in your meals with some traditional Chinese medicine, On Kee provides everything you need from dried scallops (conpoy) to cordyceps. Newbies fear not: it also sells fuss-free soup starter packs, with all the prepped ingredients ready for you to simply throw in a pot at home. Flat F-G, G/F, Kam Fung Building, 8 Cleverly St., Sheung Wan, www.onkee.com

Sing Fat Coconut and Spices

New World Mart Training to become Korea’s next top chef? First, you’ll have to shop like one: New World Mart sells a comprehensive selection of frozen ingredients and vegetables, condiments such as the essential gochujang red pepper paste, as well as your favorite snacks and Korean ice creams. You’ll also find the small-portioned steel and copper saucepans that Koreans love to cook with and serve noodles in. New World Mart has another branch a few doors down (3D Kimberley St., Tsim Sha Tsui, 2369-5076), but it’s more dedicated to selling banchan—those small plates of kimchi side dishes often served with your meal. 5 Kimberley St., Tsim Sha Tsui, 2724-2412, www.korean.com.hk

The biggest name in dried seafood has to be On Kee. Whether you’re looking

18 Spring Garden Lane, Wan Chai, 2572-7725

Spice Store For authentic flavors, the online Spice Store offers Indian groceries that are otherwise hard to find in Hong Kong. From a selection of vegetables to Indian-brand personal care products, Spice Store has it all. Free delivery is available for orders over $300. 2944-2336, www.spicestore.hk

Trinity Lauded by many as the biggest Indian grocery market in Hong Kong, Trinity occupies a huge space in an industrial building in Kwun Tong. It stocks over 800 varieties of Indian groceries, from fresh vegetables to snacks and sweets, and personal care products as well. Looking to catch up on some Bollywood gossip? It also stocks a wide variety of Indian CDs, DVDS, and over

Yuan Heng Spice Co. For herbs used in Asian and Western cuisines alike, Yuan Heng Spice is the place to go. Open since 1912, the store is the favored stockist among Hong Kong’s many restaurants, and provides everything from herbs and curry powders to dried Chinese spices such as white turmeric and licorice. You also needn’t worry about having to buy in bulk—the staff members are happy to measure out as little as 30 grams into sachets for you on request. English is also spoken, so that makes things easy. G/F, 19 Tung St., Sheung Wan, 2542-0275

Wo Hing Home of Preserved Meats Southern Chinese cuisine features plenty of preserved meats, and there are plenty of varieties of sausages and hams to jazz up any kind of rice meal. Wo Hing is a family owned business operated by a father-and-son duo. Its bestselling soy sauce sausages are perfectly made with an 80 percent lean meat-to-fat ratio, and a strong, signature aroma. There are also a few surprising offerings, such as duck sausage, homemade preserved duck belly, and Nan’an-style cured duck. Shop 5, G/F, Wai Lee Building, 368 Queen’s Rd. Central, Sheung Wan, 2544-0008

Photo: Rory Macleod/Flickr

On Kee Dried Seafood

Beginning as a Malaysian grocery store, Sing Fat is a family business that has fared three generations. Despite the wide range of canned coconut milk that’s readily available these days, this old-school store continues to make and sell freshly made coconut milk and grated coconut flesh, serving its coconuts directly from Vietnam—try it and you’ll notice a huge difference in quality from the canned versions. The store also carries southeast Asian herbs and spices, making it your go-to spot for when you want to make Southeast Asian desserts, curries, soups and sauces.

80 magazine titles. Unit 1210, 12/F, Sunbeam Centre, 27 Shing Yip St., Kwun Tong, 2314-9295

but the most commonly used are light soy sauce and dark soy sauce. The former is frequently used in the cooking process as a seasoning, or as a condiment. Itâ&#x20AC;&#x2122;s not only lighter in color, but also has a more savory taste. The latter is slightly thicker and sweeter in taste, and is typically used as a marinade for meats. Japanese soy sauce, which usually complements sushi and sashimi, is also sweeter and full of umami, although less viscous than dark soy sauce.

Oooh, Saucy! There are so many different, aromatic sauces used in Asian cuisine that it can often be difficult to know how to use them

correctly. Andrea Lo gives you her tips on saucing up your dishes.

Soy Sauce Think soy sauces are all the same? Think again. There are tons of different varieties,

Good for: Dunking dumplings. Avoid it with seafood as it tends to overpower the delicate taste.

Fish Sauce Made from fermented fish and sea salt, fish sauce is a rich, savory seasoning. It can be used to add flavor to sauces, curries and

Know & Tel

marinades. It’s a common ingredient in Southeast Asian cuisine. Good for: Seasoning, especially in fried and braised dishes. It’s particularly good as a condiment for Chinese oyster omelets, as well as Vietnamese pho. Mix it with lime juice and chili to create a Thai dipping sauce.

Rice Vinegar A pale liquid, rice vinegar is a by-product of fermented rice. Used predominantly in East Asian cooking, it is less pungent than western varieties of vinegar. It is used as a condiment to vegetables, as well as for pickling. Of particular note is Japanese rice vinegar, which is a lot milder than other varieties. Good for: Namasu, a Japanese dish consisting of marinated vegetables and seafood.

Shrimp Paste Shrimp paste is made from fermented shrimp, which is then mixed with salt. It comes in a solid form, although liquid versions are also available. Only a small amount is needed—the stuff is incredibly pungent—and is best stored in a sealed container.

or as a flavor enhancer. It has a low burn point though, so be careful not to overheat the pan. Good for: Stir-fry and meat marinades.

Good for: Marinating and seasoning. It’s widely used in the cooking process for Chinese-style fried rice, as well as in Thai curry pastes. It is too salty to be directly consumed.

Sesame Oil Ditch the olive or vegetable oil and use a dash of sesame oil instead. Made from sesame seeds, sesame oil is a versatile ingredient that can be used as cooking oil, in preparation for dishes,

kitchen Gear Get tooled up

there’s bread knives, with serrated edges so as not to squish the bread.

Chopping Block How to use: Fancy chopping boards made of fancy materials might look nice, but nothing really beats a chunky wooden one. In Chinese cooking particularly, blocks made from a huge piece of wood tend to be used for heavy-duty chopping and cutting of whole chicken, fish or meat. Find it: Man Kee Chopping Board is the only remaining shop in Hong Kong selling chopping boards made of a single block of wood. The shop also sells traditional wooden mooncake moulds and dim sum cages—a lot of Chinese restaurants buy from there. 341-343 Shanghai St., Yau Ma Tei, 2385-7431, www.mankee.hk

Hot Pot How to use: Love hot pot? You can be easily recreate the bubbling feast at home. You can either go for an electric hot pot, which comes with dividers to separate your food, or go old-school and simply use a two-piece burner and pot that can sit in the middle of your table. Throw in raw meats and vegetables in a soup base of your choice.

Find it: Hot pots are commonly sold at Japan Home Center—it won’t be hard to find one near you. Various locations, including Shop A-C, G/F, 128 Wellington St., Central, 2815-0434

Japanese Tea Ware How to use: The traditional Japanese tea sets used in tea pouring ceremonies were actually borrowed from Chinese tea culture. It’s considered an art form, involving ceremonial preparation and presentation, as well as the consumption of tea. You don’t have to go all-out with your tea drinking, but Japanese tea sets do make for elegant decorations in the home. Find it: You’ll find lots of pretty gift versions in Sogo. 9/F, 555 Hennessy Rd., Causeway Bay, 2833-8338

Meat Cleavers How to use: Not all knives are created equal. Knife specialists usually offer a variety: the heavier ones (such as cleavers) are equipped with weight behind the blade to cut through chicken or beef bones, while lighter knives are generally easier to handle, mainly used for common kitchen needs, such as slicing meat, vegetables and fruit. Then

Find it: Situated on the kitchen equipment haven of Shanghai Street, Chan Chi Kee is a good one to visit for high-grade steel cleavers and chefs knives with traditional designs, as well as international brands such as Burgvogel and Dreizack all available. 316 Shanghai St., Yau Ma Tei

Mortar and Pestle How to use: A mortar and pestle is often used in Southeast Asian cuisine, to prepare ingredients that require crushing, grinding or mixing. Made of wood, stone or ceramic, they are also great for making sauces like pesto or crushed salads (as used in Thai cuisine). Find It: Check out Chu Wing Kee, a mom-and-pop place that’s been on Possession Street for some 50 years. It’s piled floor to ceiling with useful items, equipment and other knick-knacks. 26 Possession St., Sheung Wan, 2545-3560

Know & Tel

Rice Cooker How to use: A rice cooker is an essential item in the kitchen, and once you’ve tried it, you’ll never go back to a boiling pot of water! Rinse rice thoroughly in cold water, then drop the amount desired into the cooker. Instructions will tell you how much water needs to be added. Then let the cooker do its thing. More expensive models are able to cook vegetables, meat, and even desserts like cakes or puddings. Find it: Wing On Centre stocks tons of kitchen equipment and utensils. 211 Des Voeux Rd. Central, Sheung Wan, 2852-1888

Find it: Ichi Ni San is a narrow space stocked floor to ceiling with Chinese and Japanese china—you’ll find sauce dishes in all shapes, sizes and colors. Ichi Ni San, 16 Elgin St., Central, 2525-6649

Steam Rack How to use: A steam rack is used when cooking dishes such as steamed fish and dumplings, by keeping the dish high above the water level. It’s a considerably healthier option, since no oil is required. Half fill a pan with cold water and bring to a boil. Place the dish of food on top of the steam rack, and cover the pan with a lid. Foods such as vegetables will cook considerably quicker than more complex dishes like a whole fish. Find it: Japan Home Centre stocks steam racks at locations all over town.

Serving Baskets How to use: Ever seen the cute little baskets Thai restaurants use to serve jasmine or sticky rice? They serve to retain the aromatic flavors in the rice, and add a nice touch to the presentation too. Find it: Chu Wing Kee stocks bamboo baskets in all different sizes. 26 Possession St., Sheung Wan, 2545-3560

Sauce Dish

Various locations including Shop A-C, 128 Wellington St., Central, 2815-0434

Sushi Rolling Mat How to use: Making sushi at home is a simple and fun activity that you can do at home. Grab a sushi rolling mat, and place a sheet of nori (seaweed) on top, rough side up. Spread some sushi rice evenly on top of the nori. Fill your ingredients in a straight line across the rice. Now, while holding the edge of the sushi rolling mat, tuck the nori into the roll carefully.

Remove the mat, and continue to roll it. Repeat until your nori is folded into a neat roll. Chop it up and serve. Find it: Living Plaza by Aeon is a large chain carrying essential Japanese lifestyle products with multiple branches across the city. Shop MA, M/F, Wing Tak Mansion, 15 Canal Rd. West, Wan Chai, 2892-1812

Wok How to use: You can stick just about anything in a wok for a quick n’ healthy meal. See p.40 for handy wok tips. Find it: Shanghai Street, aka “Kitchen Street” stocks all sorts of useful Asian cookware—you’ll find entire shelves dedicated to woks. Shanghai St., Yau Ma Tei

How to use: Complete the Asian dining experience by serving your condiments on a soy sauce dish. It sure beats pouring them straight out of the bottle and looks super professional when you’ve got guests over for dinner.

Ichi Ni San

Wok On An all-important tool in Asian cooking, the wok is a must-have for any aspiring chef. Evelyn Lok asks Chef Patrick Lin, a chief instructor at the Vocational Training Council, for a few tips on choosing and caring for woks.

The List: How do woks and frying pans compare? Patrick Lin: What’s good about woks is that they’re round-bottomed. When you mix up a salad, you do it in a round bowl because it helps to mix the ingredients together better. In Chinese cuisine, especially Cantonese, we stir-fry ingredients and condiments together a lot. Chinese woks can handle from four to 140 portions of food. It’s large enough to mix and cook things that a regular pan just can’t handle. The List: How do different cultures use woks? PL: In Western cuisine we normally eat one main course, but we still have condiments, or vegetables, and a wok can be used to mix them all up before plating. Japanese woks are a bit smaller, and they’re great for shabu shabu (hotpot). And Indians sometimes make naan bread by turning the woks over!

The List: What’s the best way to clean and store your wok? PL: With Chinese woks, it’s enough to just use lightly diluted detergent and rinse with water. Make sure to wipe it dry, and then coat it with a light layer of vegetable oil. This is because Hong Kong is a bit more humid. Usually, woks are made from cast iron, and the grease keeps them from rusting. The List: How do you choose a wok? PL: There are two main kinds: the one with two short handles is the Cantonese style, and the one with a single handle is called a Shanghainese wok. Shanghainese woks are easier to handle for beginners, as the diameter is smaller. But in terms of durability, the Cantonese one is stronger. In these two styles, there’s the traditional cast-iron type, which comes in black and silver.

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The List: Which types of woks are a little more beginner-friendly? PL: Other common kinds are made from stainless steel—one type is lighter, and another type is called heavy duty, double-layered. It’s better suited for home use as it’s non-stick and can even be pretty and colorful. The List: Does your stove type matter at all? PL: Your choice of wok would depend on if you have a gas or induction stove. With an induction stove, you obviously need a flat-bottomed wok. But gas stove owners might also choose a flat-bottomed wok because it’s easier to control the heat distribution, and also for safety reasons. In Chinese cuisine we have something called wok hei—the heat created when a strong fire heats up the food—where a regular (round-bottomed) wok would distribute the heat much better. At home, you don’t

want to see this kind of flame; it’s very difficult to control. The List: Can you walk us through the appropriate wok “throw”? PL: It depends on what wok you choose. On a Cantonese wok, there’s normally a rest area (a wok ring) on top of the flame—it relies on this to distribute the weight. Leaning back, in one motion, move the food from the front of the pan to the back as you pull back. On a Shanghainese wok, tilt the pan downwards around 25-30 degrees away from the flame—so that the food shifts forwards in the pan. Then reach out your arm a bit more, and throw up the pan, so that the food falls backwards. But for the Shanghainese pan, I’d suggest using lighter ingredients, smaller portions, or things that aren’t as liquid. Add the sauce after you “throw” the ingredients. Find more essential kitchen gear, and where to buy it, on p.38.

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The domestication of chickens in China dates back to about 2500BC, and so in that time the Chinese have worked out what they like in chickens. And the answer is, as you might expect: flavor. Chinese chickens may be tougher, but they also have far more flavor than your rather tame western breeds. The different color is just down to diet: these chickens are corn-fed, and it’s the carotene in corn that turns their skin yellow. Then, of course, there’s the black-skinned Silkie chicken, which comes down to genetics (its plumage is actually a bright, fluffy white). The Silkie has a rich, gamey flavor best had in soup, and it’s been eaten in China for its purported medicinal properties since the 7th or 8th century. Hong Kong chickens are mostly the Shiqi (or She-ki)

hybrid, and like everything else in Hong Kong, they’re the result of some healthy globalization. Shiqi chicks were bred in the 60s as a cross between classic flavor-packed Chinese chickens and their rapidly growing western counterparts, to produce a bird which grew quickly but retained the flavor of its eastern forbears. But it didn’t stop there. At the turn of the millennium, scientists at HKU unveiled what might be their crowning achievement: the Kamei chicken. It took five years and more than $10 million in government funding to create the “perfect chicken,” bred from a hybrid of nearly extinct strains of Chinese birds. Now that’s practical science. The very best of Hong Kong chickens are eaten simply and unadorned, to allow the flavor to dominate: this is known as bak tsit gai (白切雞), or “white cut chicken.” The best way to be convinced is to go and buy a bird—perhaps even one that’s freshly slaughtered, still warm. But how do you cook it? Nothing’s simpler: Boil enough water to cover your chicken, together with ginger, spring onion and star anise. Drop your bird in, boil for no more than 10 minutes, and then turn the heat off and leave the chicken to poach for half an hour—or until the water is completely cool. Remove, slice and serve with spring onion and ginger sauce. You can stuff your western birds. There’s nothing better.

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Baby Pak Choi

A pregnancy column with Sarah Fung

Dream On

I was talking about this blog the other day with someone who doesn’t really have any knowledge of pregnancy or babies. I asked him what he was interested in learning about, and after a second’s thought he asked, “With that bump, how do you sleep?” Well, consider that can of worms open. This has been my bedtime routine every night for the past four months or so: At about 11pm, I head to bed. Wait, first I need to pee. Okay. Now, bed.

Right. Bathroom. I walk across the house in the dark, swearing as I bash into low-lying furniture that someone left out as a hilarious prank. Back to bed. Now I rearrange all the pillows so I’m facing the opposite side. Mercifully, sleep comes instantly. Oh, great. Time to go to the bathroom again. Maybe if I just lie here, the urge will go away? I’ll try that for half an hour or so. No luck. Once more unto the breach!

I keep a tennis ball under Time to start arranging my pillows. I had no idea pregnant people need my pillow... God knows what so much padding. I feel like a rare I wake up for a third time. This the cleaning lady thinks. vintage Barbie in transit to the time it’s because of excruciating V&A Museum of Childhood. So, nighttime cramps. Most pregnant one pillow to stop me from rolling women get them in their calves. Mine are in my ass. forwards, one to stop me from rolling back, two under I keep a tennis ball under my pillow to help release my head, and a 5-foot bolster to rest my knee on. And a the seized-up muscles. God knows what the cleaning spare one within arm’s reach for later. lady thinks when she changes the sheets. I roll around on a tennis ball for a bit—first one cheek, then Now that I’m all settled? Time to go to the bathroom the other. Sometimes I groan so loudly it wakes DPB again. up. I only do that on purpose about half the time. Second pee of the evening done. If I’m lucky, I won’t need to go again before I actually fall asleep. As I’ve Finally, I grab the spare pillow and build myself a wedge been immobilized by pillows, I get Daddy Pak Choi so I can lie on my back at a 60-degree angle. You’re not to pull the blanket over me, but then I can’t see him meant to lie flat on your back when you’re pregnant as over the mountain of cushions. Fortunately, I fall the weight of the baby can restrict blood flow in your asleep almost immediately. major arteries. I lie like this for the rest of the night. I wake up. It’s pitch black and guess what? I need the bathroom. I try and get up but I’m like a beetle on its back. Everything hurts as I’ve not moved in hours. After much groaning and leg-waving, I finally manage to sit up. 50

Boy, I can’t wait to finally enjoy a full night’s s l e e p once the baby arrives! Oh, wait… Follow Sarah’s journey through pregnancy and parenthood at babypakchoi.tumblr.com.