STREET VIEW

Happening Happy Valley

your guide to good taste

www.foodiemagazine.com.hk

issue 20march 2011

I’M FREE!

RECIPES The perfect burger

The Rugby Sevens culinary guide, stand by stand

take your stand

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Food for Sport

March is all about the Rugby Sevens (25th–27th). There’ll be the build up, discussing where you’ll be going before and after, and then the post–Sevens comedown where there’ll be tales of consumption told over nursed headaches. The actual games rarely get a look in. And so it is here too, our only concern is food and where we can get it when we’re in amongst the action.

Inside you’ll find a guide to every aspect of eating around the games, from the best burgers to a tailor-made stand-by-stand culinary guide. If the action on the field inspires you to get active yourselves, we’ve also got some great exercise energy food. On top of that we show you how to make the perfect burger at home, scrumptious milkshakes and much more.

Happy eating,

The Foodie Teameditor@foodiemagazine.com.hk

Become our fan on Facebook for news, prizes and up to the minute HK dining tipswww.facebook.com/foodiehk

Follow us on Twitter @foodiehk

10 Cover Story

Take Your StandThe Rugby Sevens culinary guide, stand by stand

02 The LatestThe latest news, from kangaroo pies to vegetarian afternoon tea

06 Tried and TastedThe newest restaurants and HK’s hidden gems

14 Street ViewHappy Valley food hunt

17 Food WarBattle of the burgers

18 Eating for ExerciseFuelling up for the gym

22 RecipesThe perfect burger, muddled milkshakes and more

27 Dinner and a MovieEnergy overload with Rocky and tuna salad

28 Tried and TipsyUp late at Likuid and Fly

30 Eating My WordsBiscuits for breakfast

Editorial Director Dominique Afacan. Editor Tom Cassidy. Deputy Editor Benjamin Hall. Contributing Editor Jeanne Cheung. Creative Director Helen Griffiths. Senior Designer Michelle Kwan. Contributors Seema Bhatia, Hong Kong Hep Chick, Luis Porras, Nadine Rowe. Published by Fluid Publishing, 3/F, Chao’s Building, 143–145 Bonham Strand, Sheung Wan, Hong Kong. Printed by Fantasy Printing Limited, 7/F, Tin Fung Industrial Mansion, 63 Wong Chuk Hang Road, Hong Kong.

For advertising enquiries, please contact Account Manager, Edwin Lo at edwin@fluidmedia.hk, T 2721 2787, F 2540 8390 www.fluidmedia.hk

Foodie is published monthly, 12 times a year. The contents of the magazine are fully protected

by copyright and nothing may be reprinted without permission. The publisher and editors

accept no responsibility in respect to any products, goods or services that may be advertised or

referred to in this issue, or for any errors, omissions or mistakes in any such advertisements or

references. www.foodiemagazine.com.hk

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Masticating in the month of March

Cheese experts Classified have opened another outlet, adding Happy Valley to their roster of stores. The area will be getting a lot of attention this month with the Sevens, but cheese fans have their own reason to visit the valley. Expect the same mix of relaxed bistro vibe for dining in and mountains of cheese to buy for enjoying in the comfort of your own home.

Classified 13 Yuk Sau Street, Happy Valley. T 2891 3454

2. Classified Information

New this month on TLC is Man vs. Food Presents, a show that tracks down America’s fattiest and unhealthiest foods and puts them down the gullet of daring presenter Adam Richman. Through the six-part series, Richman tackles a four-and-a-half pound burger, the ‘Triple Threat Pork Sandwich’ and the Mount Vesuvius ice cream — a mound of ice cream that erupts with hot fudge, brownie chunks and whipped cream. Wince and drool in equal measures. Starts 3rd March, 10pm on TLC.

If you fancy some marsupial for a change you’ll be pleased to know that Black Stump in TST is this month offering kangaroo pies as part of their ‘Great Aussie Pies’ menu. As well as slow roasted kangaroo in red wine and balsamic jus ($148), the authentic Australian meat and pastry parcels are also available with Wagyu beef brisket in rich wild mushroom gravy ($128) and free range chicken with leek and brie cheese cream ($118).

Black Stump One Knutsford Terrace, Tsim Sha Tsui. T 2721 0202

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Café on M are having a ‘Strawberries and Cream Extravaganza’ this month, as the buffet restaurant’s dessert station is taken over by everything pink and white. Treats include the mini strawberry with lavender marshmallow stick and the mini strawberry pistachio chocolate mirror cake. With over 10 new rich cakes on offer, there are 10 more reasons to visit.

Café on M, InterContinental Grand Stanford Hong Kong 70 Mody Road, Tsim Sha Tsui East. T 2721 5161

6. Strawberries and Cream

4. Bourbon Buffet

Bourbon, the restaurant and bar that channels America’s deep south, has launched a new buffet lunch that is as kind to the wallet as it is to the tastebuds. For $98, between 12pm and 3pm, Monday to Friday, you can enjoy a weighty salad buffet, a choice of three mains tasters, dessert and coffee. It’s a hearty lunch in the heart of SoHo.

Bourbon 21 Elgin Street, SoHo. T 2540 6630

The superstar fashion designer and lifelong vegetarian Stella McCartney brings Hong Kong’s first ever organic and vegetarian afternoon tea to the Landmark Mandarin Oriental. The set features goat cheese, eggplant and Stilton quiche, Corinthian raisin scones with clotted cream and homemade organic jam, as well as a mouth-watering cupcake buffet. Available 3pm–5.30pm, Monday to Saturday; 3.30pm–5.30pm, Sunday, $200.

MO Bar, Landmark Mandarin Oriental 15 Queen's Road Central, Central. T 2132 0188

5. Stella McCartney First in HK

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the best of the web

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Get involved!Follow us on Twitter and become a fan on Facebook for exclusive offers, heaps of dining tips and regular giveaways. Twitter: @foodiehk Facebook: www.facebook.com/foodiehk

App of the Month Calorie Counter & Diet Tracker by MyFitnessPal – FREE

Tell MyfitnessPal your weight, height and target weight and it’ll guide you through your daily calorie intake. Logging what you eat not only lets it keep on top of your calories but also lets you see how much you consume each day. It’s free, full of stats, easy to use and eye-opening.

1 Crème brûlée at Carpaccio, iSquare, Tsim Sha Tsui. 2 Prawns with egg and spring onion at Tasty (IFC). 3 Sea urchin balls at Victoria Harbour Roasted Goose Seafood Restaurant. 4 Hot pot mayhem at Victoria Harbour Roasted Goose Seafood Restaurant. 5 Spaghetti aglio e olio at Al Dente, SoHo. 6 Triple dessert, Shek Mo Fong, Mongkok. 7 Self-service yoghurt at Yoppi, Stanley Street, Central. 8 Prawns in egg yolk at Ovologue, Wanchai. 9 Fishball noodles at Kong Chai Kee, Kau U Fong, Central.

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QUICK LINKS: Creative Inspiration

www.annathered.com/gallery/From cute Ghibli characters to video game heroes, each Bento box is as awe-inspiring as the next.

www.completedeelite.comLocal beautiful cupcake creations and novel takes on sweet treats blog.

lunchbagart.tumblr.comNot strictly food, but this father’s daily decoration of paper lunch bags for his kids is inspired and full of great ideas to pep up lunchtime.

www.ballatamas.comA simple apple becomes menacing and a banana a delicate hummingbird in the hands of Hungarian photographer Balla Tamas.

www.carlwarner.comCarl’s beautiful foodscapes reproduce entire scenes using nothing but edible ingredients.

In a nutshell: Convenient and delicious authentic Italian food in TST with huge choice and plenty of space.

How does it work? We opted for the massive lunch buffet appetiser selection, a main off the menu and a dessert for $188.

It’s in a hotel? The only thing that stands out about it being in a hotel is that there’s more space between you and the next table — a rare bonus in HK!

So, the food… Excellent. 30 delicious, lovingly prepared seasonal appetisers and delectable mains including in-house smoked salmon with beef served with rocket salad, Parmesan and apple and Ligurian octopus salad with green beans and basil pesto. Their pizzas are also top notch — traditional Italian crusts with toppings that burst with freshness and flavour.

For dessert? Loads of choice. We filled up on the tiramisu and the rich chocolate cake with ice cream.

Anything else? Yep, their wine list is being overhauled to include just three easy prices, just another innovation from chef Michele Camolei whose food is an absolute delight.

OsteriaHoliday Inn Golden Mile, 40 Nathan Road, Tsim Sha Tsui. T 2369 3111

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new restaurants and special menus

osteria's appetiser buffet

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What is it? Sitting unassumingly on the now-swanky Wyndham Street, Rana Raj is an Indian restaurant that provides a comfy getaway from the by-numbers bars. The laid back feel and tapas-style servings lend themselves perfectly to whiling away an evening with friends and a bottle of wine.

Tapas? Is it fusion? Certainly not, we mean you can just order the delectable appetisers without having to stomach a main if you’re rounding off or starting an evening. These appetisers are outstanding, from the home-made cottage cheese paneer (possibly the best in HK) to the signature aloo tikki (potato patties stuffed with raisins and lentils).

What’s the big idea? Patron, king of Indian cuisine in HK and namesake Rana Raj succeeded in his goal to cut the chillies to let the flavours breathe, and what flavours! Every spice explodes, every dish melts in the mouth. It’s a truly heady experience and wonderful food at a perfect price.

Anything else? The mains are all excellent too and the slaved-over wine list of old world wines is outstanding. Experiment or ask about the dizzy heights of pairing these two together.

Overall… Excellent. The menu is a real treat for vegetarians and meaty enough to satisfy the carnivorous.

Rana Raj 77 Wyndham Street, Central. T 2114 0662

Mesa 15Why go now? A fresh new addition to the Wyndham drag, delicious tapas that are reasonable and varied.

Best For: Sharing and taking plenty of time with friends, family or colleagues.

Not for: Lone diners or those with a hangover — high ceilings, spotlights and mirrors aplenty make for a bright meal.

Who eats there? Professionals from the Wyndham crowd seeking something a little quieter and more refined.

We recommend: The ham croquettes, cold cuts and cheese plate are all worthy additions to your table whether you’re there for lunch or dinner.

Why is it different? A great combination of traditional and contemporary food, bold design more reflective surfaces than a hall of mirrors.

Parting shot: Order a short glass of lager with the meal for an authentic tapas experience in a traditional stumpy glass.

Mesa 15 15 Hollywood Road, Central. T 2530 1890

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Lock Cha Tea Shop Enjoy a quiet afternoon at a classic and elegant Chinese teahouse in Hong Kong Park. Lock Cha Tea Shop has over a hundred teas on the menu and tea masters on hand to demonstrate the art of brewing. The teahouse also serves delicious vegetarian dim sum and their food menu is on daily rotation. Music tea concerts are held weekly where reservations are highly recommended.

Lock Cha Tea Shop Tea Wares Museum K.S. Lo Gallery, Hong Kong Park, Admiralty. T 2801 7177

ToTT's and Roof Terrace Formerly Talk of the Town, The Excelsior restaurant’s name got too long when they included ‘and Roof Terrace’. What a roof terrace it is though, providing a fantastic view of the city from up high while you enjoy your meal or drinks. Inside, the harbour and TST shine through the huge panoramic windows. The lunch buffet is great value, varied and delicious, with care and attention afforded to every dish.

ToTT's 34/F, The Excelsior, 281 Gloucester Road, Causeway Bay. T 2894 8888

Coco Thai Everyone’s favourite south Island Thai joint has recently relocated from Deepwater Bay to Ap Lei Chau Park. The food is as good as ever, with some new dishes thrown in. The seafood rice served in a whole coconut is pure heaven. It now lacks a beach but fear not, you can jazz things up by hopping on a sampan across the harbour after lunch to get back to Aberdeen. Plus there’s still outdoor seating, facing onto the park.

Coco Thai 5 Wai Fung Street, Ap Lei Chau. T 2812 1826

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Ser Wong Fun Hidden away in SoHo is an inconspicuous local favourite that boasts over a century of culinary history. Ser Wong Fun is known for its authentic homemade Chinese dishes and belly-warming double boiled soups. Their clay pot rice, available after 6.30pm, spotlights their signature duck liver sausages, lean pork sausages as well as lamb. For the more adventurous diners, they also feature snakes on the menu — supposedly good for health, especially in the winter chill.

Ser Wong Fun 30 Cochrane Street, Central. T 2543 1032

Bella Vita Architect Steve Leung’s first foray into the restaurant business is proving a hit in Causeway Bay’s new Cubus building. Unsurprisingly, the interiors are a triumph, with just the right blends of cosy and chic and a large open kitchen. Food-wise, expect well-executed Tuscan classics from chef Francesco, who has relocated from Italy especially for this gig. We recommend the octopus and apple salad starter and the pumpkin ravioli.

Bella Vita 11/F, Cubus, 1 Hoi Ping Road, Causeway Bay. T 2577 0699

Blue Smoke Get comfortable with friends and enjoy southern US hospitality at Blue Smoke’s rustic tables and benches. The New Orleans chef brings his signature dishes to the table including the impressive ‘turducken’ (a chicken stuffed inside a duck, stuffed inside a turkey), among other delicious soul food. Whatever you do, don’t miss the restaurant’s already legendary mac ‘n’ cheese.

Blue Smoke 3/F, Grand Progress Building, 15 Lan Kwai Fong, Central. T 2816 9018

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From the south stand party people to the civilised north, here's a stand by stand

guide to dining around the Rugby Sevens.

StandTake Your

The Hong Kong Sevens bring an annual weekend of partying for residents and visitors alike, and over time the stands have gleamed their own reputations. From the boozy south stand to the family-centred north, here's the Foodie guide to the weekend.

Home to all that is hot-blooded and hedonistic, the south stand is a rowdy, raucous affair filled with costumes, pitchers, spillage and nonsense. If you count yourself among their number then wining and dining is certainly not on the horizon. That doesn’t necessarily mean you need to fill up on poor quality greasy fast food — we sought out a few fast, handy alternatives that keep things quick but won’t leave you feeling green around the gills:

Paisano’s9 Lyndhurst Terrace, Central. T 2544 4445

Monster slices of pizza and service that will likely bring a smile to your face, there’s no denying that the standard cheese slice is a brilliant, affordable meal. From $25 per slice.

Cul de Sac 17 Wing Wah Lane, Lan Kwai Fong, Central. T 2525 8116

Philly flier and a side poutine: a fluffy submarine roll packed with grilled steak, peppers and cheese, accompanied by chips smothered in cheese and gravy.

Shake ‘em Buns 76 Wellington Street, Central. T 2540 4882

Keep it simple with "cushin’ for the pushin": A sizeable, tasty hamburger with a slab of melted cheddar. $58, add $12 for a side of fries. At $35 the blueberry milkshakes are worth sampling too.

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Poles apart, our north stand suggestions provide clean, delicious contrast to the southern approach. In the northern fold you’re likely want prime seats without boisterous mess or fuss. Stripping things down to nutritional but delicious basics, here are a few options for you. Café OVarious locations.

You won’t see it on the menu but as part of their ‘build your own pizza’ offer, a pumpkin and feta combination is fantastically fresh, flavoursome, healthy and a Foodie favourite to boot. Give it a go, and perhaps combine it with a smoothie for a nutritious treat.

Life Café10 Shelley Street, SoHo. T 2810 9777

Freshly made, organic stewed daily dhal — whilst the recipe varies it’s consistently delicious and packed with goodness. Add one of their chunky salads if you’re feeling particularly hungry.

Bun Me6 Bonham Strand, Sheung Wan. T 2581 0068

Shredded vegetables full of colour, a hint of paté and plenty of meat all arrive on a crusty fresh French baguette. A great lunch in a hurry from theses Vietnamese sandwich makers.

bistro manchu

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Chinese cuisine ranges from the warm, filling offerings of the North to the lighter, more fragrant foods found further South — why not take time to get to know the host nation’s foodstuffs a little better.

Bistro Manchu33 Elgin Street, SoHo. T 2536 9218

A hearty menu from the frosty realms of Manchu, the signature lamb dish with a rich gravy and bed of coriander is perfect for sharing.

Dim Sum Square88 Jervois Street, Sheung Wan. T 2851 8088

Traditional dim sum in a contemporary environment at a fantastic price, be sure to order har gow, glutinous rice parcels with meat and a spot of cheong fun.

Crystal JadeShop B221A, Times Square, Causeway Bay. T 2506 0080

Busier than a wet market almost every night of the week, their dan dan mian is a hot, nutty noodle feast, ideal for sharing.

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Le Velo74–77 Connaught Road Central, Beautiful Group Tower, Central. T 3118 2895

Chicken salad baguette: big enough to prop a door open, their sizeable sandwiches are made to order and filled with the freshest ingredients.

Post 97U/G, 9 Lan Kwai Fong, Central. T 2186 1817

Their Eggs Marian: poached eggs, smoked salmon and spinach on English muffins with Hollandaise sauce — a sizeable, healthy breakfast that’s available throughout the day.

Frites74 Queen's Road Central, Central. T 2179 5179

Steamed in Hoegaarden with coriander, fennel and lemon zest, Frites offer some of the best mussels in town. Plentiful, tasty and perfect with a few pitchers of heady Belgian beer.

Looking for somewhere closer to the venue? Turn the page for our Happy Valley roundup.

There’s certainly no shortage of European options in Hong Kong, whether you’re looking for a pregame continental breakfast, a spot of midday tapas or a saucy little pasta dish, you’ll find your fill.

eastA TASTE OF ASIA

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HappyValley

Sitting snugly behind Causeway Bay, Happy Valley is a Foodie’s delight rife for culinary exploration.

NagomiYee Fung Building, 1 Village Road, Happy Valley. T 2838 3848

A firm favourite among those in the know, this tiny Japanese restaurant is a bona fide hidden gem. Run by a husband and wife who used to work for Shangri-La, this friendly neighbourhood restaurant serves Japanese dishes to perfection. Due to its size the number of seats are limited so booking ahead is advised.

The Chapel Bar27 Yik Yam Street, Happy Valley. T 2834 6565

This venue successfully marries the homely feel of a local pub and a cracking curry house. Given the influx of beer-drinkers this month, expect The Chapel to be buzzing with merriment as locals and newcomers alike enjoy the relaxed atmosphere and great food.

Gusto41 Yik Yam Street, Happy Valley. T 2838 2689

For gourmet takes on fast food in a trendy café–vibed setting, Gusto is the place to be. Owned by those behind Lan Kwai Fong clubs Volar and Halo, this is a much more relaxed place than their nightlife ventures but carries the same chic atmosphere.

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Amigo79A Wong Nai Chung Road, Happy Valley. T 2577 2202

The huge golden sun that hangs outside the classic Southern Europe-styled façade of French restaurant Amigo has been a beacon of its fancy status for over 40 years. There’s a dress code and it’s pricey, but you’re paying for prestige, soaking up the historic atmosphere and enjoying the always quality food. Here lies a well-preserved slice of Hong Kong history.

Brown18A, Sing Woo Road, Happy Valley. T 2891 8558

Restaurant and bar Brown has just received a makeover, making it contemporary, simplistic and fittingly dimly lit. The renovated outdoor patio is a breath of fresh air (literally), making it perfect for a quiet alfresco afternoon with friends or an after-work drink at the indoor bar. The appetiser menu is great, especially the fried finger foods. They have also preserved their reputation for quality desserts.

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The winner is BowlBurger!

BOWL BURGER: SUPREME BURGER ($32)25 Mercer Street, Sheung Wan. T 3188 0676

A fresh, crispy burger bun covered with plenty of sesame seeds and housing a flavoursome, perfectly cooked patty. There’s a spot of salsa, fresh salad and a layer of cheese

to polish things off nicely. Great stuff!

FOODIE RATING

Burgers. Some are massive, some are mini, some are fancy and others aren’t. Keeping things simple, we sample 3 standard

options from around Hong Kong.

f dWARTRIPLE O: BC BURGER ($49)Shop 10, 1/F, The Forum, Exchange Square, Central. T 3401 4000 A sizeable patty, layered high with fresh salad, plenty of American cheese and some decent optional additions like bacon, mushrooms and an egg. It’s a little expensive and with a little too much mayonnaise might leave you feeling woozy.

FOODIE RATING

MCDONALDS: BIG MAC ($15.80)37 Queen's Road Central, Central. T 2526 3770The most famous and least glamorous burger chain in the world produces a stacked, flavoursome little monster that is consistently good, stupendously priced and loved by foodies of every level. Shredded lettuce, familiar burger sauce and two tasty patties — golden.

FOODIE RATING

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Nadine Rowe is a UK Registered Dietitian based in Hong Kong. She is passionate about food and nutrition and helping people achieve optimal nutrition and wellbeing. Nadine believes in a no ‘diet’ philosophy,

instead encouraging healthy eating to be a balance of nutritious, satisfying and delicious foods, because at the end of the day — eating is to be enjoyed!

There is no ‘one size fits all’ when it comes to nutrition for exercise. Sevens players have an intense schedule they need to fuel themselves through, while many of us just need to get our body moving on the treadmill and burn off some energy. Requirements are vastly different and depend on your goals, but here are a few tips applicable to anyone engaging in exercise.

Everyday nutritionDon’t discount your day to day nutrition as this will affect how well your body performs during exercise. Eating regularly, a balanced diet and making healthy choices ensures your body is in a fit state to get through your exercise session.

Pre–exercise mealMake sure your body is not ‘running on empty’. Have a carbohydrate containing meal or snack three to four hours before exercising. Try a mid afternoon snack (if you are hitting the gym after work) of a banana and a yoghurt, a handful of raw nuts and an apple, crackers with hummus/avocado or a fruit and cereal bar.

FluidsBeing just 2% dehydrated negatively impairs performance during exercise. Drink regularly during the day to make sure you start your exercise well hydrated. It’s a good idea to have a large glass of fluid before you start your exercise, particularly as the weather is heating up again.

Sports drinksSports drinks line shelves all over town — but are they needed? If you are exercising at a moderate to high intensity for 60 minutes or more then your body needs carbohydrates for extra fuel — this is how a sports drink should be used. If your exercise session is less than an hour, rehydrate with water — it’s cheaper, has no sugar or calories and is kinder on your teeth.

RecoveryRefuel, repair and rehydrate after exercise to make sure you will be able to perform well during your next workout. Refuel with some carbohydrate as part of a meal or snack within two hours of finishing exercise. Also include some lean protein to help repair your muscles. Lastly, rehydrate and replenish the fluids lost during exercise.

Eating for

exerciseText by Nadine Rowe

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Oxygen radical absorbance capacity (ORAC) — four bafflingly scientific words that research suggests should mean a great deal to us, as the ORAC value of everything you eat has a huge affect on the molecules in your body. Confused? Here’s a little explanation.

What exactly is ORAC? ORAC is a means of measuring the antioxidant properties of foods. Antioxidants stop oxidation from occurring in molecules. Oxidation can produce free radicals which, simply put, are very bad — promoting cancer, diabetes and strokes among other things.

So how does the ORAC rating work? Simple, foods with a high ORAC value have excellent antioxidant effects; eating them is essentially like pumping your body full of molecular spring cleaners that work to ensure your system is in tip-top condition.

Whether you’re seeking detox from Sevens excess or looking for an all-round life lift, the secret lies in the potent acai berry.

SPECTACULAR ORAC-ULAR

Which foods rate highly? Just beneath the likes of cloves and turmeric, the highest rated real food is the humble and barely known South American acai berry and it’s loaded with more than 20 times the ORAC power of blueberries and cranberries.

Where can I get acai berries in Hong Kong? The actual berries aren’t available here, but you can get hold of them in the form of Life Nutrition Organic Acai Berry, a natural daily supplement packed with all of the above qualities as well as acai berry’s natural vitamins, minerals, amino acids and omega fats.

Life Nutrition Acai Berry and other Life Nutrition products are available at Watsons and ThreeSixty.

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Acai: 102700

Cranberry: 9090

Cranberry Juice: 1452

Blueberry: 4669

Wild Blueberry: 9621

Total ORAC / 100g

Total ORAC of Selected Food

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The ancient alchemy — combining sport, beer and curry. Honour the Sevens with a hearty dose of vindaloo.

Born on a misty spring day in 1975 over pre–lunch drinks at the Hong Kong Club, The Rugby Sevens tournament rapidly grew in popularity and by the early 90s, demand for tickets far exceeded the capacity of the stadium. In 1994 the stadium was rebuilt and now accommodates up to 40,000 people.

With such a wonderful history, it is no wonder that Sevens tickets have once again completely sold out. For many, the games herald their favourite time of year time — Hong Kong’s three-day excuse to “kick off and party”. It’s the beer feast of the year and is always accompanied by snacks and

snapshots (most of which you may not want to see or admit to after a day of post–Sevens recovery!) The Sevens has been labeled as the perfect place to be for all cheering, party loving rugby fans. Some round off a day of rugby with a long night in Wanchai and Lan Kwai Fong, others take it as the perfect time

to head home to a boys night in with more beer and delicious food. Speaking of food, a hot vindaloo curry washed down with bottles of beer is always a winner.

Vindaloo is a hot Goan curry that has its roots in Portugal. It is popularly found on Indian restaurant menus in the UK and has even inspired terrace-chant songs such as “Vindaloo” by Fat Les, recorded for the FIFA World Cup.

So for that perfect boys night in after the Sevens why not try a steaming hot bowl of vindaloo with rice and loads of beer shared with friends and loved ones.

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"A hot vindaloo curry washed

down with bottles of beer is

always a winner."

Text by Seema Bhatia

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Recipe by Seema Bhatia

Born and raised in Nairobi, Kenya, Seema

Bhatia spent her younger years around

her mother’s food business. She is now

a food writer and chef based in Hong Kong.

METHOD1 Using a spice or coffee mill, grind the chilies, cumin, peppercorns,

cardamom, cinnamon, mustard and fenugreek seeds. In a small bowl combine these ground spices with vinegar, salt and brown sugar. Set aside.

2 In a large, deep frying pan, fry the onions in few tablespoons of the oil over medium heat. Add the sliced shallots and cook until golden brown and crisp. Remove and drain on paper towels. Set pan aside.

3 Using a food processor, puree the fried onions with 2 to 3 tablespoons water. Combine with reserved spice mixture to make vindaloo paste.

4 Using the processor, blend the ginger and garlic with 2 to 3 tablespoons of water into a smooth paste.

5 Heat the oil in the frying pan over medium–high heat. Cook the pork cubes in small batches to ensure they sear and brown nicely. Set aside.

6 Add the ginger–garlic paste to the frying pan and reduce heat to medium. Cook and stir paste for a few seconds, then stir in the coriander and turmeric, cooking for a few seconds.

7 Quickly stir in the browned pork cubes along with its juices, the vindaloo paste and 1 cup of water.

8 Bring to the boil, reduce heat to low, cover and simmer for 1 hour or until pork is tender, stirring occasionally.

9 Serve with cooked steamed rice.

SERVES x 8–10PREPARATION TIME 2 hours

INGREDIENTS+ 4 dried red chillies + 1 tbsp whole cumin seed + 1 tbsp black peppercorns + 1 tbsp cardamom seeds+ 1 stick of cinnamon + 1 tsp whole black mustard seeds + 1 tsp fenugreek seeds + 1/3 cup white wine vinegar + sea salt to taste + 2 tsp brown sugar + 1 cup vegetable oil + 5 shallots, finely sliced + 1 tbsp minced ginger + 1 heaped tbsp minced garlic+ 2 ½ pounds pork, trimmed,

cut into 1–inch cubes+ 1 tbsp ground

coriander powder+ 1 tsp turmeric

Goan–StylePork Vindaloo Curry

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1 burger bun

1 large butter lettuce leaf

1 slice of red onion

1 slice of beefeater tomato

He’s opened burger joints in Hong Kong and once took time to sample every single

burger the city had to offer. This month our Foodie chef, Luis Porras, demonstrates

the beauty of simplicity with the perfect homemade burger.

100g ground beef

Americancheese slices

Luis is a native Mexican chef and a globetrotting food fanatic. He is the Vice President of the

Mexican Chamber of Commerce in China and runs Fluid Kitchen, an F&B consultancy that creates innovative concepts, revitalises existing brands and enhances dining experiences.

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Recipe by Luis Porrasbeef patty

Drain your freshly ground beef.1 Make into patties, approximately 150 grams each.2 Fry the patties one at a time

in vegetable oil.3

Add salt & pepper to taste whilst cooking.4

Cut the potato into fries.1 Blanche in warm oil for a few minutes.2 Remove excess oil with

paper towel.3

Cook until golden in hot oil.4

Add cheese and allow it to melt before removing.5

Carefully remove, drain and dry the fries.5

Tip: Swap beef to a portobello mushroom for

juicy vegetarian alternative

fries

SERVESPREPARATION TIME 5 minutes

INGREDIENTS+ 4 large scoops of ice cream+ ½ cup milk+ Extra ingredients as desired

METHOD1 Pop the ice cream in a glass and muddle.

2 Add the milk and stir.

3 Add the extras and blend or stir thoroughly until the texture is consistent.

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Chocolate ice cream with raspberry jam (2 tbsp) add some Chambord raspberry liqueur (25ml) for a little extra kick.

Dolce de leche ice cream with Cadbury’s Crunchie (½ a bar, crushed) and instant coffee (1 tsp).

Mixed berry ice cream and raspberry jam (1 tbsp), add white chocolate (3–5 blocks) if you have a blender.

Vanilla ice cream with peanut butter (1 tbsp) and Hazelnut spread (1 tbsp), add Toblerone (4 blocks) if you have a blender.

SUGGESTIONS FOR DELICIOUSNESS

Hearty Country Style

Beef & Potato Casserole

+ 1kg beef chunk steak – diced+ 1 packet of streaky

bacon rashers+ 1 bunch thyme+ 1 packet onions+ 1 bag potatoes+ 1 packet of coloured capsicum+ 1 packet of sweet potato

Meat Hotline: 8135 1394Email: customer-service @meatmarket.hkWebsite: www.meatmarket.hk

MEATMARKETSHOPPING LIST

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SERVES x 6PREPARATION TIME 2 hours

INGREDIENTS+ 1kg beef chuck steak, diced+ ½ cup (75g) plain flour

approximately+ 2 tbsp olive oil+ 3 small brown onions halved+ 2 cloves of garlic crushed+ 2 bacon rashers (13og),

chopped coarsely+ 2 tbsp tomato paste+ 3 cups (750ml) beef stock+ 1 large can (410g) chopped tomatoes+ ¼ cup (60ml) Worcestershire sauce+ 2 medium potatoes (400g), chopped coarsely+ 1 medium sweet potato (400g), chopped coarsely+ 1 large red capsicum (350g), chopped coarsely+ 1 tbsp coarsely chopped fresh thyme

METHOD1 Coat beef in flour, shake away excess. Heat oil in large saucepan

then cook beef in batches until browned.

2 Cook onion, garlic and bacon in same pan, stirring until bacon turns crispy. Add paste and cook whilst stirring for 1 minute.

3 Return beef to pan with wine with stock, un-drained tomatoes and Worcestershire sauce, bring to the boil.

4 Add potato, sweet potato and capsicum to pan: simmer, uncovered, stirring occasionally, about 30 minutes or until beef is tender.

5 Sprinkle with thyme and season to taste.

6 While the sauce cooks for 10 minutes cook your pasta as normal in boiling water.

7 Once the pasta is cooked drain and add the sauce.

8 Finally, sprinkle with Pecorino or Parmigiano cheese.

Date Scone

Brush over the surface with a lightly beaten egg for a nice

shiny glaze

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SERVESPREPARATION TIME 20 minutes

INGREDIENTS+ 180g flour+ 5–6 dates, chopped+ 1 ½ tsp baking powder

METHOD1 Preheat oven to 200°c. Sift together dry ingredients into a bowl, then add all other ingredients except

for dates.

2 Fold together gently, do not over mix.

3 Stir in chopped dates, roll into a large ball (sprinkle with additional flour if it’s too sticky).

4 Place on baking tray and press down until about 3cm thick, then place in oven.

5 Bake for 12–15 minutes until surface is nice and golden.

6 Serve with fresh cream and fig jam, or simply slathered with butter.

+ 1 tbsp sugar+ 1 medium egg+ 2 tbsp milk

+ 2 tbsp butter, softened+ a pinch of salt

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SERVES PREPARATION TIME 5 minutes

INGREDIENTSSALAD+ 2 fresh yellowfin or ahi tuna fillets+ 4 cups chopped romaine lettuce+ 1¾cups cherry tomatoes+ 1/3 cup whole pitted black or kalamata olives + ¼ cup chopped roasted red pepper+ salt and pepper

DRESSIING + 2 tbsp olive oil + 2 tbsp lemon juice + 1 tbsp coarse Dijon mustard + ¼ tsp dried thyme + 1 clove garlic, crushed

DINNER & A MOVIERocky (1976)

Power Tuna Salad!Revved up from Rocky, you’ll be itching to get out there and push yourself to be a somebody. Our power-packed tuna salad will give you all the energy you need.

METHOD1 Sear the tuna on medium–high heat for

1 minute per side. Season with salt and pepper then set aside.

2 In a large bowl mix the lettuce, olives, tomatoes and pepper.

3 In a small bowl mix the olive oil, lemon juice, mustard, thyme and garlic.

4 Cut the tuna into thick slices, divide salad onto two plates and top with the tuna and dressing.

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With all this month’s sport and action, it’s only fitting to include arguably the best sport movie of them all. Not to be dismissed as a run-of-the-mill bloke’s film, boxing flick Rocky (written by and starring Sylvester Stallone) has heart, brains and the triumph in the face of adversity formula that has been endlessly imitated but never bettered. Rocky tells the blood, sweat and tears tale of Rocky Balboa, a ‘nobody’ meat packer and amateur boxer dreaming of becoming a ‘somebody’. His chance comes when he’s pitched against heavyweight champion Apollo Creed (Carl Weathers) in a fight he’s supposed to lose, but he has different ideas. Cue one of cinema’s most famous training montages and a deep emotional attachment to this regular-guy-makes-good story and by the end you’ll be raring to get out there with the soundtrack on your iPod, ready to take on the world.

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From the first steps in cake decorating to a nine-foot high wedding cake a year in the making, Complete Deelite’s Jacinta Yu guides us through her journey in all things icing.

Wilton course whilst in the US. Suitably impressed, she brought the course east to offer the only accredited course in the city. “It’s really systematic and thorough so I came out of the class really confident, rather than feeling like I needed someone next to me all the time,” says Jacinta.

All of Complete Deelite’s instructors are Wilton trained and certified but it all begins with first steps: “The basic class is the most important. It gives you the confidence to know that you can actually decorate

Jacinta Yu is the founder and head decorator of Complete Deelite, a

celebration shop in Central that is also Hong Kong's only decorating school accredited by Wilton, America’s top cake decorating organisation. Her interest in cake artistry led her to take the whole

"I never thought in a million years

I'd be able to make my own wedding cake"

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EASY TIP FOR VIBRANT COLOURSFor more information on the regular Wilton Decorating Basics classes

in March or a list of the whole range of Complete Deelite classes, call 3167 7022 or visit www.completedeelite.com

Red and other vibrant colours are usually the most time consuming and difficult to get right.

A simple way to make red coloured gumpaste is to add pink paste until your gumpaste is a strong pink and then add the red paste. This way saves a lot of time and red paste.

a cake. Even though the skills that you learn are really simple, it gives you the foundation on how to start a cake well because how you start is how you finish. The basics allow you to get your training wheels for more elaborate things in the future.”

Jacinta did indeed move onto more elaborate things, namely her own wedding cake, which stood nine feet high, had seven tiers and over 3,000 handmade flowers. “It took a year to make!” says Jacinta. “It was a labour of love; I planned it, sketched out the cake and knew how many flowers I needed.” It was an outdoor destination wedding so it all took logistic planning too. “Every trip I would pack up all my flowers and once the big day was approaching it took two days to assemble.” When it was finished it was a sight to behold. “It was a tower of flowers, literally! They were all sugar flowers made with gum paste.”

Needless to say, this hugely personal cake was a hit. Jacinta remembers, “People were going crazy for it, there were tons of photos, people posing next to the cake and all that.” The personal touch was appreciated by all. “As a bride, making your own cake it makes the day even more special. No matter how big or how small the cake is, people can see the couple in the cake.”

So how can you make your way from beginner to expert?

Simply start at the beginning: “If people were to look at the cake they’d be like, ‘no way’, but I never thought in a million years that I’d be able to do my own wedding cake either,” says Jacinta. The most important thing is to go through basics and learn all that you can. Then at least you have a sturdy platform to build your own style on top of. If it wasn’t for the foundation that I learned I wouldn’t have been able to do it. It’s great having hands-on experience as opposed to learning from a book or on YouTube, you have your own personal instructor telling you why you do what you’re doing at that given time. The simplest tips are the ones that stick with you.”

Likuid Why go now? It’s Lan Kwai Fong’s latest club and resembles an alien mothership from the outside and a swanky club on the inside — worth a look!

Best for: A long, loud night of international tunes with an almost surreal attention to mood-lighting.

Not for: Hipsters, scenesters or those wanting a quiet night out, the sound system means business.

Who drinks there? Young partygoers, ‘ballas’ and those seeking a change of scene from the usual haunts.

What’s the tipple of choice? Gargantuan bottles of Vodka and Champagne, complete with golden cages and crowd-parting sparklers.

We recommend: Getting a decent spot at the bar or near the DJ early, it isn’t a huge venue so space is more of a premium than ever.

Why is it different? The environment has been designed to augment each night with enough cutting edge lighting to impress even the most distinguished technophile.

Likuid58–62 D’Aguilar Street, Lan Kwai Fong, Central.T 2179 5552

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by Hong Kong Hep Chick

Waltzing between hotspots and

hidden hangouts, our Hong Kong

Hep Chick blends social

circles in search of the city’s

best nocturnal happenings.

Fly Why go now? The original club Fly opened eight years ago but didn’t stay open for long. This time around, they’ve taken over the space Roxie used to occupy and returned with a new attitude.

Best for: A break from the busy crowds of LKF, but still close enough to get back into the action.

Not for: Epileptics or those with sensitive eyes — the floor-to-ceiling LED light wall will have you in sensory overload within seconds.

Who drinks there? College kids back in town during breaks and their friends.

What’s the tipple of choice? Your standard hard liquor of choice paired with your favourite mixer.

We recommend: Going early for the shisha, zipping around to a few other venues and returning later when things really get going.

Why is it different? The club’s got an alfresco area by the entrance with wooden swings and a hopscotch court, perfect for catching some relatively fresh air and a break for your eardrums.

Fly24–30 Ice House Street,Lan Kwai Fong, Central.T 2810 9902

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Benjamin Hall doesn’t boast qualifications relevant to

gastronomy, nutrition or a food publication. He does,

however, write a lot and is often found eating whilst

doing so.

eating my words

with benjamin hall

Biscuits for breakfast

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Whilst the cynic’s tirade likely remains the most accurate means of truth touting, there are giddy occasions that call for praise almighty: remarkable moments prompting nothing more than smiles and, often in this writer’s case, a sated stomach.

Biscuits tend to be involved because biscuits are the best invention in the world. There aren’t any negative elements to speak of. They’re amazingly nutritious, contain less fat than apples and poultry, provide a sweet parting shot to any meal and make for a delicious stepping-stone between meals. Perhaps most outstanding of all, the positive characteristics of a biscuit increase tenfold once it has endured a stint submerged in tea.

Not a tea drinker? Coffee works fine. That’s right, biscuits are an adaptable little friend, ever loyal to your regime and with such a diverse populous on the market there’s nothing stopping you from finding your own little Goebbels to gobble.

To steer you in the right direction, toddle over to Marks & Spencer and inspect their biscuit aisles for an hour. You’ll come away with a bagful of chocolate, raspberry, butter and

crème and a raging appetite to trounce. Australia no doubt told you that ‘slamming’ a Tim Tam is the pinnacle of biscuit dunking and whilst they’re certainly not wrong about the merit found therein, they’ve laid camp a little shy of this mountain’s peak. If you want to ascend the extra mile do one thing:

Purchase a packet of whatever gets your blood pumping, make a brew and unwrap the goods. Forget the Tupperware box you usually store biscuits in, it has no business here. Throw moderation out of the window,

the wrapper at bin and start the conveyor belt. Dunk, devour, dunk, devour.

All done? Good. You’ll notice that your tepid drink has been rendered undrinkable, jettisoned biscuit debris is rather unavoidable. You shouldn’t care though, you’ve just eaten twenty-something treats, so all you need to do is sit right back and sleep it off. That’ll do, pig. That’ll do.