your guide to good taste

Gourmet Weekenders

Pasta Master Class

www.foodie-magazine.com issue 21 // april 2011

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Cookery and horoscopes in our sweet Easter exploration

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Eggsciting Times

You can tell when Easter’s close. Walking through the supermarket, flashes of yellow catch your eye. Your heart races, you dip your hand into the sunshine coloured box and grasp the glittering orbs that have been away for a whole year. Yes, it means Cadbury’s Crème Eggs are back in Hong Kong. The seasonal delights journey from Britain every year, travelling over 8,000 miles from the land they were laid. This annual migration brings joy to all, especially us at Foodie.

Besides fattening ourselves up with delectable balls of sugar, this month we have also experienced chocolate cookery and horoscopes (really!), walked the road to Jordan for your dining pleasure, dragged organic dark chocolate out of the shadows and a whole lot more. Also, make sure that next time you hit the kitchen you go armed with this issue – you’ll be a pasta master in no time.

This month we also turn 21 and have fittingly grown upward and outward.

Happy Easter!

The Foodie Teameditor@foodie-magazine.com

Become our fan on Facebook for news, prizes and up to the minute HK dining tips www.facebook.com/foodiehkFollow us on Twitter @foodiehk

Publisher Simon Squibb. Editorial Director Dominique Afacan. Editor Tom Cassidy. Deputy Editor Benjamin Hall. Contributing Editor Jeanne Cheung. Staff Writer Tim Pritchard. Creative Director Helen Griffiths. Senior Designer Michelle Kwan. In-House Chef Luis Porras. Contributors Nadine Rowe, Jason Tse. Published by Foodie Group, 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 advertise@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.foodie-magazine.com

designed by

02 for startersCoffee love and your chance to win Easter treats

06 tried and tastedFrench fun at La Marmite, Thai spice at Lime, Mamoz dim sum and much more

12 street viewJordan’s timeless taste of Hong Kong

18 foodie check-upOur resident nutritionist’s tailor-made tips for a healthier lifestyle

26 gourmet weekendersCulinary tips for travelling Thailand, Singapore and Taiwan this Easter

33 recipesA pasta master class by Luis Porras to turn beginners into experts

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20 cover storyAdventures in ChocolateSweet-toothed Foodie and kitchenphobe Jeanne Cheung knocks up some cracking tarts and discovers her chocolate horoscope

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Eating, reading and winning at Easter

So many soft drinks’ ingredients begin, ‘water, sugar…’ so we welcomed the arrival of Pom Wonderful. Tasty but with a healthy bitter bite, this two variety (pomegranate and pomegranate and cranberry) drink is 100% fruit juice, full of antioxidants and contains no added sugar or ingredients. $49.90 (473ml) and $27.90 (236ml) from all major supermarkets.

1. Pom Wonderful

Next month we officially launch the Foodie Club. Members of our free gourmet group will get restaurant review opportunities, insider information, private tastings and more. The first 10 applications will be given VIP membership and invited to guest as a writer on the magazine. Sign up at foodieclub@foodie-magazine.com

3. Foodie Club

for starters

4. Coffee Love

An afternoon at the stylish Sheung Wan homewares store Loveramics brought Coffee Lovers Hong Kong to our attention. Gathering the best single source coffee beans from around the world, they roast them, stylishly package them and send them out for you to enjoy. There is also a nifty teabag style pack that lets you have world-class coffee in an instant. Available at Loveramics or online. www.coffeelovershk.com

This mammoth six volume, 2,400-page book set is a modern marvel of food writing and photography. Beautifully presented, food science is laid bare by a former Microsoft technology officer and two chefs across the weighty tomes. If only for the pictures, this lavish set is worth the hefty price tag. US$650, www.modernistcuisine.com

2. Modernist Cuisine

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The only thing not adorable about Harold the chocolate bunny is the fact that he will be swiftly consumed by anybody lucky enough to receive him. La Maison du Chocolat’s Easter selection creates entire edible scenes of bunny life, as well as the usual chocolate eggs. Harold (205g) costs $750. www.lamaisonduchocolat.com

6. Cute Chocolate

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5. Fashionable Food

High-end fashion house Harvey Nichols’ famed Fourth Floor restaurant has launched new lunch and brunch set menus. The 5-course set dinner menu ($598) boasts the opulent main; pan fried Iberico pork chop and roasted new potatoes with Chorizo, served with apple and grape stew. The 4-course brunch ($298) caught our eye with its banana fritter coated with Rice Krispies, served with hot chocolate milk. 4/F, The Landmark, 15 Queen’s Road, Central. T 3695 3389.

Mandarin Oriental is spreading Easter cheer with its range of rabbits and you can win this happy fellow, worth $428, by simply letting us know the most amount of chocolate you’ve eaten in one sitting! We’re just curious, winners will be chosen at random. Send your entry to info@foodie-magazine.com, including your name, address and telephone number. www.mandarinoriental.com/hongkong

win!This bunny has your name on it

1 Beef Rendang, Good Luck Thai Restaurant, LKF. 2 Indonesian fried rice, Tsui Wah, Central. 3 Fishball noodle soup, Kong Chai Kee, NoHo. 4 Loaded skins, Dan Ryans, Pacific Place.

the best of the web

foodie online

By Hong Kong food blogger Jason Tse www.jasonbonvivant.com

As a dedicated foodie, I hunt for gastronomic experiences day and night; sometimes the hunt even continues into my very sweet dreams. With Easter fast approaching, I’ve found myself daydreaming about Easter eggs and wondering whether I should organise a festive Easter egg hunt. These constant reminders of sweets only exemplify my need to get my dessert fix on a regular basis. To do so I often stop by Riquiqui Desserts Bar after dinner (or occasionally as my dinner). For $200, one gets more than just a three-course dessert set paired with either dessert wine or fine tea – desserts lovers get to observe and experience the dedication and skill that pastry chef owner Amanda Cheng puts into every single serving of her creations, literally at arms length. The cosy, atmospheric setting redefines the traditional approach to tableside serving. When visiting, a must-try is the Warm Amarula Cake with Sour Cream Ice Cream which floats on top of a pool of liquid chocolate, just waiting for you to indulge. If you are lucky enough to visit when they are offering either the Pineapple Napoleon or Crispy Banana Cream Pie on their daily rotating menu, be sure to order one or simply let your belly decide and have both.

Riquiqui Dessert Bar2/F, 12 Wellington Street, Lan Kwai Fong, Central.T 2868 3302

my favourite...sweet treats

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

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You’re buying fresh fruit and vegetables, what could possibly go wrong? Unfortunately the demand for fresh produce is met by intensive farming techniques utilising copious harmful pesticides. If you’re not buying organic, download this app to see which of ‘The Dirty Dozen’ you should avoid and which ones are usually low in dangerous chemicals (onions top the safety list).

app of the month

Dirty Dozen – free

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new restaurants and special menus

What is it? Not the delicious sandwich spread, instead a Parisian bistro by the Aqua Group that’s generating a buzz for its sumptuous French food and reasonable prices.

Best for: Francophiles and foodies who prefer substance over style and don’t like paying over the odds for their dinner.

Not for: Vegetarians – all the best dishes are of a meaty persuasion.

Who eats there? Lunchtime is buzzing with worker bees, but come the evening you’ll see friends and couples enjoying drinks or a casual dinner.

We recommend: Potted smoked salmon and caper pate with sour dough toast for starters, followed by the Legumes en Bagna Cauda – an unmistakably French dipping soup served with an assortment of fresh vegetables.

Why is it different? With vintage French posters punctuating the soft interiors, this laid back bistro finely combines casual contemporary design with classic cuisine, minus the exorbitant prices. TP

La Marmite24 Staunton Street, SoHo. T 2803 7808

La Marmite

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MamozIn a nutshell: A sophisticated new split-level bar in an up-and-coming area of Causeway Bay.

Best For: The all-you-can-eat dim sum lunch or after-work drinks for the classy Causeway Bay crowd. Their 25 signature cocktails, designed by New Yorker Marshall Altier, offer refreshing Asian twists on stone-cold classics.

Not for: Big appetites. While they do serve scrumptious and sublime snacks, the portions are slight.

We recommend: Steamed Prawn dumplings – fresh, juicy and steamed to perfection. The pan-fried duck liver bruschetta on the evening snack menu deserves an honourable mention. For refreshments, try the seductively coloured Queen’s Park Swizzle or the sprightly Szechuan Samba.

Why is it different? It has all the hallmarks of an urbane Central cocktail bar without the associated crowds. Not many bars in Causeway Bay can boast views that stretch across Hong Kong, from floor-to-ceiling windows no less.

Parting Shot: Arrive before sunset to experience the intoxicating ambience and mood lighting that kicks in as the sun goes down. TP

Mamoz 27-28/F, Cubus, 1 Hoi Ping Road, Causeway Bay. T 2890 3182

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Why go now? Their new spring menu and SoHo location – at the top of the escalator it’s still convenient but free of hustle and bustle.

Best for: Sharing with friends. That way you can try more from their plentiful menu of Thai classics and new twists on dishes from Central and North-Eastern Thailand.

Not for: Those sensitive to spice – taking a page out of a local Thai household cookbook, most of these dishes pack full-on chilli spice without sacrificing the rich flavours of our favourite dishes.

We recommend: Miang Kum for starters – delicious packets of choice ingredients, drizzled in molasses and wrapped in betel nut leaves. Also the Naamtok Ped Yang – smoked duck breast rubbed in a tantalising concoction of spices and lime juice, served with fresh raw cabbage and green beans.

Parting Shot: Considering the mighty spice, order accordingly and enjoy a cool glass of Thai lime soda or Thai iced coffee. TP

Lime 1/F, SoHo 38, 38 Shelley Street, SoHo. T 2889 8849

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ClassifiedClassified’s latest outlet is another great addition to Happy Valley. Aside from their famous cheese platters, the breakfast menu is a treat to all those who enjoy a hearty meal first thing. The soup / salad plus pasta / panini combo is also excellent value at just under $100. The wild mushroom risotto and the signature egg Benedict came recommended and we were suitably sated. JC

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

Sushi Ta-KeThis stylish Japanese affair is architect Steve Leung’s second restaurant venture inside Causeway Bay’s new Cubus Building. Even at lunchtime the venue is packed out, with a crowd who appreciate the mix of slick interiors, deliciously fresh fish (flown in daily) and nice open city views. The private dining room is ideal for business while the sushi bar suits a more informal experience. DA

Sushi Ta-Ke 12/F, Cubus, 1 Hoi Ping Road, Causeway Bay. T 2577 0611

BerlinerA spacious German restaurant and bar with a wide selection of sausages and beers, Berliner boasts a relaxed family ambience by day and authentic pub atmosphere by night. The Sai Wan Ho location certainly makes it a stretch for non-residents of the area, but the rewards are plentiful – particularly for those with a taste for pork. BH

Berliner 45 Tai Hong Street, Lei King Wan, Sai Wan Ho. T 2121 8969

EntourageOpening a new ground floor lounge, Entourage serves contemporary French cuisine with a Mediterranean influence. Fancy fine diners looking to impress their better halves with their wallets had best look elsewhere, the reasonable pricing contrasts other French restaurants – a three-course set lunch only costs $138. Try the lemon pie in a cocktail glass – a delicious dessert with a strong alcohol kick. JC

Entourage 1-5 Elgin Street, SoHo. T 2559 8281

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Kwan Kee Claypot RiceBefore the pleasant weather makes way for humid nights, grasp the opportunity to eat on the street among friends. In an area that isn’t crammed with must-try restaurants the relaxed atmosphere, low cost and stellar food stand out – especially the taro and pork claypot, battered fish with creamed corn and the squid with salt and chilli. Extremely busy almost every night – if you’re up to braving an unpleasant phone conversation it’s worth attempting booking. BH

Kwan Kee Claypot Rice Shop 1, Wo Yick Mansion, 263 Queen’s Road West, Sai Wan. T 2803 7209

Hide-Chan RamenThis new Japanese joint serves Kyushu style ramen from Fukuoka and is perfect for those not into the lines at Butao King. Be warned though, these are not wonton noodle prices. Enjoy the ample seating and try the Black Hide Ramen (splashing out $10 extra for a soft-boiled egg) or any of the other healthy, MSG free meals that are fully customisable, from the soup base to the noodle firmness. JC

Hide-Chan Ramen UG/F, The Loop, 33 Wellington Street, Central. T 2522 5990

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Angel’s Share Why go now? Because you’re bored of beer? Because you like whiskey? Because you want to see what happened to the spot formerly known as Homebase? Any of the above will do.

Best for: Whiskey, obviously. Angel’s Share refers to evaporation during the ageing process. There are over 100 bottles to choose from here, including some of the best labels in the world.

Not for: Al fresco summer evenings, a party vibe.

Who drinks there? Boys being grown-ups, grownups, fans of the speakeasy.

What’s the tipple of choice? Take a ‘whiskey flight’ – a four-glass journey through Scotland taking in Laphroaig, Macallan, Highland park and Bowmore ($280).

We recommend: Eating there too: try the Hoegarden clams and the baked oysters.

Angel’s Share2/F, Amber Lodge, 23 Hollywood Road, Central.T 2805 8388

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This month, we centre on Central – with a bar crawl along Hollywood to Lyndhurst.Text by Dominique Afacan

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BlckbrdWhy go now? It’s the perfect weather for milling on the roomy roof terrace of this new bar, opened by the owners of Yumla.

Best for: A nice glass of wine, a bit of cheese (from Classified) and comfy leather sofa action.

Not for: Saturday nights, when it fills up fast and you risk being made to wait at the door to go in.

Who drinks there? It depends on the night, but bigger groups and a laid-back crew seem to be the norm.

Drink of choice? 10Cane rum (by Moët Hennessy) or a G+T made with Hendrick’s, garnished with a cucumber.

Why is it different? Where else can you hear the sentence, ‘so what happened to the vowels?’ more than once in an evening?

Blckbrd 6/F, 8 Lyndhurst Terrace, Central. T 2545 8555

California VintageWhy go now? Asia is all about wine right now, and this place gives you the ultimate opportunity to try a massive variety.

Best for: Savouring American vino; the bar features dispensers offering tasting, half pour and full glass portions of around 80 different wines from the west coast.

Not for: A pint and a pie.

Who drinks there? A mixture of genuine wine aficionados and the usual Wyndham Street crowd, there for the buzz rather than the bottle.

Drink of choice? Why pick one when you can taste them all!

Why is it different? You’ll learn something as you drink – and you can get American-inspired snacks to boot.

California Vintage 77 Wyndham Street, Central. T2525 9808

jordan

Mak Man Kee Noodle Shop 51 Parkes Street. T 2736 5561

In Jordan $25 is a premium for wonton mein (dumpling noodles), but you won’t want to miss out on what’s arguably the best in town. Ground heads give the soup body and the wonton themselves contain two whole shrimp.

Australia Dairy Company 47-49 Parkes Street. T 2730 1356

Lightly toasted, fluffy white bread that’s baked onsite, a gargantuan layer of scrambled egg and a rich, flavoursome meat sauce. This egg and corned beef sandwich is a delicious slice of Hong Kong, served in a café that embodies yesteryear.

Street View

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Probing Jordan for a timeless taste of the real Hong Kong.Text by Benjamin Hall

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Mega Eight Dessert 43 Parkes Street. T 2730 8968

Specialising in tong sui (sweet soup), Mega Eight Dessert’s sweet almond soup is the dessert of choice for the uninitiated. Rich and creamy, it’s available both hot and cold making it the ideal pudding, whatever the weather.

Malaysian Chinese Restaurant12 Jordan Road. T 2367 3552

Boasting a colourful variety of dishes that blends Malaysian and Chinese cuisine, with the inclusion of some interesting unexpected additions, this is a friendly restaurant with plenty of character and charm.

Shanghai Yat Pang Heung Restaurant14-16B Jordan Road. T 2377 0753

One of Jordan’s oldest, most traditional Shanghainese restaurants, Yat Ping Heung’s name is as famous throughout Hong Kong as the stellar xioalongbao (steamed pork dumplings) that are served within. Fresh, tasty and at $35 for 10 pieces, the price is certainly right.

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Charlie, 43

Favourite restaurant: Zuma (Japanese), Central

Thoughts on chocolate? Extremely important!

Dalene, 50-ish

Favourite restaurant: Blue Smoke (Southern US), Central

Thoughts on chocolate? It perks me up.

You know our thoughts about food so it’s about time we got to know yours a little better. We tracked down fellow foodies on the streets of Central to find out where they eat and asked this month’s burning question: what does chocolate mean to you?

Mei, 23

Favourite restaurant: Tsim Chai Kee (noodles), Central

Thoughts on chocolate? Relaxing but very fattening.

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Leo, 18

Favourite restaurant: Nha Trang (Vietnamese), Central

Thoughts on chocolate? My source of happiness.

Bowie, 17

Favourite restaurant: Le Blanc (French private kitchen), Wanchai

Thoughts on chocolate? An amazing chemical reaction.

Wai Sum, 59

Favourite restaurant: Café de Coral (fast food), across HK

Thoughts on chocolate? Pretty delicious.

So there we have it! Thumbs up all round for chocolate! If you see us on the streets this month, say hello and share your views.

Love LKF? Start Sharing.Win $10,000.

The hunt for Red PacketJoin the most rewarding scavenger hunt in Hong Kong

How much do you love LKF? Win up to $10,000 simply by telling the world what you think of Hong Kong’s favourite lifestyle & entertainment district. The more you share about LKF the closer you get to winning our grand prize.

As well as giving $10,000 to the grand winner, a handful of lucky runners up will receive Red Packet luxury gift experiences, VIP entry to clubs, dinner at exclusive restaurants and more.

www.ILoveLKF.hk/contest

Organised by ILoveLKF.hk

A large number of Red Packet Gifts, the ultimate experiential gift packages, have been “lost” at venues all over Lan Kwai Fong.

How to find them? Follow ILoveLKF and Red Packet on Facebook or Twitter where tips will be popping up throughout March and April!

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How social are you? Connect and collect points to get your hands on exclusive prizes!

Get on Twitter And tweet the following and finish the sentence: “I love LKF because… #win @ILoveLKF”, 2 points!

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1 Go to FacebookAnd ‘Like’ the I Love LKF Facebook Page (www.facebook.com/ILoveLKF.hk), you’ve got 1 point!

3 Check-in on FoursquareTo any Lan Kwai Fong venue and tweet your check-in with: “#win @ILoveLKF”, that’s 10 points!

4 Connect + ReviewGo to www.ILoveLKF.hk + connect using Facebook log-in on the right hand side. Then, find your favourite venue and write a review about it! You’ll get 15 points!

Sponsored by:

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facebook.com/ILoveLKF.hktwitter.com/ILoveLKF

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foodie check-up

Dominique Afacan, 30

concern: As a member of the Foodie team, I tend to eat out an awful lot which makes it incredibly hard to eat healthily. Any tips?

nadine’s advice: This is something many people in Hong Kong can relate to! Making healthy choices when eating out just takes a little know how.

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!

Our nutritionist Nadine this month shares her wisdom with a member of the Foodie team.

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1. QUIT THE CARB DOUBLE.

Despite their bad press, carbohydrates are a necessary part of any healthy eating plan. Just be careful not to double up. Burgers are often served with a generous portion of potato wedges or fries – one or the other in future!

2. GREEN MEANS LEAN.

Choose the steamed greens or mixed vegetables, balancing your plate and working toward your 5+ a day fruit and vegetable servings. The high fibre content keeps you feeling fuller for longer – think stir-fries and hearty salads.

3. SAUCE ON THE SIDE.

Sauces and dressings add extra calories without you even realising. Get them on the side to control how much you put on your meal. Choose a balsamic or lemon juice based dressing and remember that while olive oil is a healthier choice of oil it is still just fat so use sparingly.

4. KEEP IT FLUID.

Always keep a glass of water in front of you when eating out and match alcohol one for one with a glass of water. This can help to fill you up (thirst is often confused with hunger) and ensures you don’t eat or drink too fast.

5. CHOOSE WISELY.

Use our table to help guide you to make the healthier choice. If in doubt ask the waiter – they should be able to tell you about how a dish is cooked and what goes into it.

The Bad The Good

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BREADS

Plain, wholegrain, dinner roll, ciabatta etc.

Garlic bread, pizza bread, focaccia

MAIN COURSES

Lean steak, skinless chicken, steamed or grilled fish, seafood, vegetable risotto, noodle and vegetable based dishes, non-cream based curries. Anything grilled, baked or stir-fried and not served with a creamy sauce.

Anything deep fried, served with creamy sauces, fried rice, fried noodles, cream based curries

PIZZA

Thin crust pizza, lots of vegetable toppings, small amounts of mozzarella cheese

Thick crust pizza, lots of processed meat, extra cheese

PASTA

Tomato based sauces, served with vegetables, fish, seafood or lean meat. E.g. arrabbiata, marinara, Neapolitan, vegetable or lean meat filled ravioli or tortellini

Cream based sauces, extra cheese. E.g. carbonara, quattro formaggi (four cheese), lasagne, cheese filled ravioli or tortellini

SOUPS AND STARTERS

Clear Asian noodle soups, vegetable soups, miso, rice paper rolls, steamed buns, pita and hummus or salsa, lean meats, vegetable crudities, sushi and sashimi

Coconut based soups or curries, creamy soups, deep fried spring rolls, tempura, anything deep fried, hard cheeses, processed meats – e.g. salami, sausages

SIDES

Steamed rice, baked potato, steamed greens, mixed vegetables, salads (watch the dressings), roasted/grilled vegetables

Fried rice, fries, creamy mash

Want to have your own personal nutrition advice and appear in Foodie magazine? Email your questions to info@foodie-magazine.com

DESSERTS

Sorbets, gelato, fruit-based desserts, meringues

Cream based desserts – ice-cream, crème brulee, tiramisu, etc.

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chocolateAdventures in

To the sweet-toothed among us Easter means chocolate and new beginnings,

so off our treat-loving kitchenphobe Jeanne Cheung went to brave a

chocolate cooking class and explore her chocolate horoscope.

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chocolate tarts

6 SENSES COOKING STUDIO3E Worldwide Centre, 123 Tung Chau Street, Tai Kok Tsui. T: 2838 9905

the founder:Denise Wai is a professional chef operating a successful catering business in Hong Kong. She cultivated her passion for cooking since

she was a little girl and her love for food has led her to travel extensively to experience the world’s culinary delights.

I am a foodie, but cooking and me don’t mix.

I’m not reluctant to get my hands dirty, my fear of cooking stems from lack of experience. Occasionally I’ll try something with a frying pan but the morbid tasting end product that no longer resembles food doesn’t help me overcome that fear at all.

This is all going to change when I sign up for a class; or at least that’s what I hope.

Arriving at 6 Senses Cooking Studio, the instructor Denise directed me to a working table where the ingredients of making supposedly delicious chocolate tarts were arranged neatly. Looking at the bowls before me I moaned silently: what possessed me to brave something so difficult on my first try? A disaster in the making, I thought grimly. Nevertheless I added flour, icing sugar and unsalted butter into the mixing bowl and started fumbling with the mixture obediently on Denise’s orders. Two minutes into action, Denise made an observation. “You don’t cook much, do you?” She had no idea.

The process of mixing food with my bare hands was surprisingly relaxing. After adding the eggs and gradually more flour, rubbing the moist and sticky paste into what looked like a dough eased me into a state of trance. Denise examined my handiwork and announced it was ready to be set aside.

Making the fillings was relatively simple, even for me. We’ve all seen it in cooking shows – melting a few slabs of dark chocolate in whipped cream in a mixing bowl on top of a pot of boiling water, using a spatula to stir the mixture in one direction and uniform speed. Easy enough, but I had to resist the urge to stick my finger into the bowl for a taste of that dark brown gooey goodness.

Denise gave me mini foil pie plates and instructed me to roll the dough gently and divide it into six equal portions. The tricky bit, however, was evenly spreading each portion into those tiny foil plates. It wasn’t unlike playing with plasticine as a kid. The tart shells were then popped into a preheated oven until they turned a beautiful shade of golden brown. Fillings were poured into the baked shells and after garnishing each pie with a halved strawberry, they were sent to chill in the freezer.

Ten minutes later, there you have it, my chocolate pies.

the verdict: Emails from my test subjects back at Foodie HQ, describing my chocolate tarts as “divine”, brought immense satisfaction. It won’t be long until I try my hand at another cookery class.

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FRANCESCARoom 903, 5-8 Queen Victoria Street, Central. T 2522 7689

the founder:Cornelia Francesca Maeder is a Swiss chocolatier based in Hong Kong who is driven by her passion for chocolate and

her desire to share her knowledge on the finer things in life.

Daily horoscopes are complete nonsense to me; but when it comes to horoscope personality analysis I read everything I can lay my hands on religiously. Chocolate horoscope, however, was new even to me until I emailed Francesca’s founder Cornelia.

When she replied and asked for my birthday, I have to admit I was more than just a little sceptical. It sounded even more challenging than making chocolate tarts – at least I know what to expect from a cooking class.

So I sat down with Cornelia. Between us a table draped in a red tablecloth, on top of which sat two little golden boxes. I stared at them with apprehension.

Our session began with Cornelia, who unlike me was completely at ease, asking me to describe myself in two minutes. After a few blank seconds, I quickly went on to babble various adjectives that people have used to describe me. After that I was asked to name three animals that I like and explain why. “Albatrosses’, cheetahs and horses,” at least I know what I like.

Relief washed over me as Cornelia started her analysis on my personality using ordinary horoscope reading. It was spot on, like she has known me for years. As accurate as the analysis was, however, my focus was still on the little golden boxes on the

table. She did not keep me waiting for long (patience is not one of my virtues) and unravelled the secrets – my matching chocolates are rosewater hearts and almonds in chocolate. She went on to explain why the ingredients in these chocolates would be great for me, followed by predicting the kind of chocolates I like. She was right again.

the verdict: A very interesting and different session. I have yet to prove the benefits of these chocolate to my energy level but I certainly love the taste.

chocolate horoscope

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chocolate and pear fondantSERVESPREPARATION TIME 30 minutesCOOKING TIME 25 minutes

INGREDIENTS+ 2 pears, small + 2 cups of water+ ½ cup of sugar+ 1 tsp vanilla+ 200g dark chocolate + 200g unsalted butter+ 3 eggs+ 3 yolks + ½ cup caster sugar+ 1 tbsp flour

METHOD1 Prepare pears first: peel, leaving stem on top, and remove core

from bottom.2 In a saucepan, add water, sugar and vanilla. When boiling, add

pears, cooking until soft, then drain and set aside.3 For fondant: melt butter and chocolate in a bowl sat in a

saucepan over a low heat.4 In a separate bowl, mix eggs, yolks and sugar until pale

and thick.5 Fold in chocolate and butter mixture, mix well, then add flour.6 Grease 2 large ramekins, place poached pears in each one and

add chocolate mixture evenly.7 Bake at 160°C for 25 minutes. 8 Serve with chocolate sauce or whipped cream.

Incorporating the healthy antioxidants of organic dark chocolate and cutting out fatty milk, here’s our guilt-free and delicious hot chocolate.

spiced hot dark chocolateINGREDIENTS+ 1 cup soya milk+ 40g organic dark chocolate + ¼ tsp ground nutmeg + ¼ tsp cinnamon + 1 large pinch of salt

METHODPlace all ingredients into a pot and gently heat until chocolate has melted. Adding honey or sugar as desired. Serve with a cinnamon stick.

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THEO ORGANIC FAIR TRADE RICH DARK CHOCOLATE ($40/84g)

Fragrant and delicate, this Seattle-made 70%er is a mild dip the dark sea that has no thrills or spills, instead bobbing along gently and consistently. What it lacks in wow factor it makes up for in sweetness and creaminess, avoiding the oily drawback of the Green & Black’s bar.

FOODIE RATING

GREEN & BLACK’S ORGANIC DARK CHOCOLATE ($42/100g)

This no nonsense bar is a good entry point into the world of dark chocolate. It has the standard 70% cocoa content but a subtle, creamy and smooth taste that bridges the gap between milk chocolate and dark. It’s flavourful but straightforward, let down somewhat by the slightly oily finish.

FOODIE RATING

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Easter chocolate is fun for all the family. Dark chocolate is not. A taste acquired with maturity, the dark stuff isn’t often first choice. In true pioneering spirit, we’ve coupled it with organic to see what this dark corner has to offer.

The winner is alter eco!

ALTER ECO DARK CHOCOLATE CACAO ($55/100g)

The Bolivian beans and crunchy ‘nibs’ provide a crunch to this exquisite 73% cacao trip to the dark side. The texture, taste and consistency are perfect, with its rich, buttery tones offsetting the bitter bite often found with dark chocolate. The only minor flaw is the lack of an aftertaste – once it’s gone, it’s gone.

FOODIE RATING

VIVANI EDEL BITTER ($35/100g)

This German block, chock full with Ecuadorian beans, is a dark horse. At first its flavour is a flat out standard dark chocolate taste that struggles to flourish, but this sleeper hit has a satisfying earthy but fresh aftertaste that arrives after the crisp chocolate has gone and lingers long after.

FOODIE RATING

ORGANIC: WHAT’S THE DIFFERENCE?

Simply put, organic food is grown without the use of man-made chemicals. All imported food carries that country’s organic code stamp from the regulating bodies, while we still lag behind with no clear definition or organisation to keep an eye on our food pitched as friendly and healthy. For now, unless it can be verified take local ‘organic’ produce with a pinch of salt, and probably MSG.

*Available at all major supermarkets

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Us foodies like nothing more than a food-filled weekend break. So with Easter holiday season looming, Dominique Afacan decided to do a triple trip to investigate. Here’s the cream of our city break crop.

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In a nutshell: Taiwan is all over the HK press at the moment thanks to a massive marketing drive from the tourism board. PR-backed or not – this town has some local fodder to be proud of.

Best street food: Oyster omelette, mango ice, stinky tofu (it really is), Taiwanese sausage (fatty pork), coffin bread (a meat-filled sandwich), bubble milk tea (tea with tapioca balls) and masses of quality vegetarian food. Head to Shilin Night market to try it all out – it starts mid-afternoon and doesn’t close until around 2am.

Off the Streets: Din Tai Fung (www.dintaifung.com.tw) – this Taiwanese-born restaurant chain is famed worldwide for its steamed dumplings. There’s also a Michelin Star-awarded Hong Kong branch in TST.

taipeithe teacher’s pet

taiwanese sausage

SMALL DETAILS

Fly Direct: Cathay, China Airlines, Dragonair, Evaair.

Stay? The W Hotel (www.starwoodhotels.com) – this newly opened branch signals Taipei’s new status as a hip holiday destination.

Can’t make it? A cup of tea will help. Head to Gong Cha (New Hennessy Tower, 263 Hennessy Road, Wanchai, T 2877 6699) for the bubble variety.

Taiwanese Sausages(tái-wan

xiang-chang)

Pepper Buns(hú-jiao-bing)

Bubble Tea(zhen-zhu nai-chá)

dummy captionphotography by www.rosaanddaniel.com

bubble teaphotography by www.rosaanddaniel.com

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In a nutshell: Singapore’s many cultural influences mean that you’ll find perfect versions of Chinese, Indian and Malay cuisine across town. Peranakan cusine is the hybrid of all these influences.

Best street food: Satay, Nasi Lemak (coconut rice topped with meat or fish), roti prata (Indian pancake), laksa (noodle sin spicy sauce), chilli crab. Head to one of the 40,000 hawker stalls across town – all of them licensed and incredibly clean – to try it all out.

Off the Street: Ku De Ta (www.kudeta.com.sg) – There are mixed reviews about the food at this new restaurant atop the Marina Bay Sands hotel – but one thing is for sure; the views are unparalleled – so the experience will be memorable whether or not you’re a fan of the Asian cuisine. For something more authentic head to True Blue (www.truebluecuisine.com) – an award-winning Peranakan Restaurant in a restored shophouse.

singaporethe melting pot

SMALL DETAILS

Fly Direct: Cathay, Jetstar Asia, Singapore Airlines, Tiger.

Stay: The Fullerton Heritage (www.thefullertonheritage.com) is a stunner but if your budget doesn’t stretch that far, try Wangz Hotel (www.wangzhotel.com) – a boutique joint with a rocking roof garden.

Can’t make it? A steaming bowl of seafood laksa and a lime soda at Malaymama (Shop 11A, Mercer Street, Sheung Wan. T 2542 4111) in Sheung Wan may take the edge off.

Roti Prata(roh-tee

prah-tah)

Satay(sah-tay)

Chilli Crab(same)

marina bay sands

laksa noodlefood market

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In a nutshell: Thai food is all about exotic flavours, harmony and spices. And a lot of rice. There’s a huge emphasis on sharing and generally there are no starters, everything comes at once. Best of all, Thais love to snack, so you can find something to eat all day long from a huge range of stalls and restaurants.

Best street food: Yang (grilled meat sticks), noodles (crispy/fried/in soup) with fish or meat, fish cakes, spring rolls, fried chicken, khanom kaek (deep fried bananas), coconut ice cream.

Off the Streets: Bo.lan (www.bolan.co.th) – Run by Aussie Dylan Jones and Thai chef Bo, this hip resto serves traditional Thai food with a twist.

bangkokthe hectic hotspot

a bangkok street vendor fruit vendor

barbecued meat

SMALL DETAILS

Fly Direct: Air Asia, Bangkok Airways, Cathay, Emirates.

Stay: The hotels along the river are great for grandiose glamour but for something more personal try out the Baan Pra Nond (www.baanpranond.com) – a renovated house with heaps of charm and history.

Can’t make it? Tuck into a feast at Tuk Tuk Thai (Graham Street, Central. T 2542 2760). – a basic but brilliant dinner spot in Central.

Spring Roll(pho pia tod)

Pineapple Fried Rice(kao pad

sup-pa-rod)

Coconut Juice(náam má-

práao)

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simply sauce.Pasta dishes are simple pleasures – a few ingredients quickly thrown together magically fuse to deliver

a taste experience far greater than the sum of its parts. With endless outcomes and limitless horizons,

exploration is part of the fun.

Recipes by Luis Porras

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measure out portionsThere is no hard rule on portions as it’s very much a personal thing but 70-80g whilst dry per person should be fine. More than enough is ok too as it keeps – perfect for lunch the next day! The simplest method, however, is to get hold of a spaghetti measurer, available at all good homewares store. Pop the sticks through the holes and you’ve got correct portions in an instant.

cut onions without cryingIt’s not an emotional process but the amino acid sulfoxides that are released will always leave you streaming. That is unless you…

5 Turn on the fan and stand out the way. This should drag the fumes up and out before they can hit your face.

4 Use your sharpest knife, leaving more of the onion’s cell walls intact

3 Soak the onion in water beforehand, diluting the sulphuric compounds

1 Cut the onion underwater. Trapping the tear-jerking chemicals in an aquatic tomb

2. Freeze the onion before cutting it (no longer than 10 minutes to keep the flavour and texture)

6 Wear goggles. Swimmers and scientists rejoice, you can use your trusty tools in the kitchen, goggling up before you start the chopping.

Everything you need for perfect pasta

Essentials:

pasta

tomato based

The Italian way is keep it simple, tomato and basil being commonplace. Outside of Italy these sauces are loaded with everything at hand, including mushrooms and bell peppers.

cream based

White sauce, usually with dairy products.

sauces

+ Dry wheat flour semolina (the most common supermarket variety)

+ Pasta with egg yolks (another common dried type)

+ Fresh pasta (best for gnocchi, tortellini and ravioli)

the big three

‘al dente’ (to the bite)Firm pasta takes practice. Just get hands on, taking bits out and trying them as you cook. Aim to catch it before it gets floppy.

jargon

A rawer feel, usually with garlic, chillies, olives or anchovies.

fresh produce

+ A very large pot+ Lots of water with olive oil and salt

cooking essentials

long cut (Spaghetti / Linguini etc.) Best for thin sauce-based dishes.

short-cut shapes (Fusilli / Penne etc.) Best for thick sauces with lots of ingredients – easy to get all elements in one mouthful.

shape and sizes

+ Three types of pasta+ Butter+ Parmesan+ Olive oil+ Tomato paste+ Can of chopped tomatoes+ Black pepper+ Sea salt

cupboard essentials

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carbonara

Adding egg yolk gives a silky finish.

SERVESPREPARATION TIME 10 minutesCOOKING TIME 10 minutes

INGREDIENTS+ ½ cup brown mushrooms+ ½ cup beef stock+ 2 tbsp butter + fresh sage+ salt and pepper

METHOD1 Clean mushrooms and cut into quarters.2 In a frying pan, melt butter and sauté mushrooms.3 Add beef stock, season with salt and pepper.4 Add cooked fagottini and sage leaves.5 For extra flavour, add parmesan.

RECOMMENDED PASTAFresh fagottini pasta filled with porcini

mushroom sage saucere

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SERVESPREPARATION TIME 10 minutesCOOKING TIME 10 minutes

INGREDIENTS+ ½ cup pancetta+ 2 tbsp butter+ 1 clove garlic, chopped + ¾ cup cream+ 3 tbsp Parmesan cheese+ 2 egg yolks+ salt

METHOD1 In a frying pan, melt butter and add sliced

pancetta and garlic. Add cream then salt to taste.

2 Turn off the heat, add cooked pasta, toss in Parmesan cheese and add two egg yolks for a silky finish.

3 Serve in large bowls.

RECOMMENDED PASTA Spinach fettucine

carbonara

mushroom sage sauce

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pomodoro crudo

pesto

METHOD1 Mix tomatoes, basil, oregano and parsley in a bowl. 2 Add generous amount of olive oil, season with salt and pepper.3 Add cooked pasta, ½ cup of the water the pasta was cooked in

and toss.4 For extra flavour add Parmesan cheese.

RECOMMENDED PASTA Penne

SERVESPREPARATION TIME 15 minutesCOOKING TIME 0 minutes

INGREDIENTS+ Rigatoni pasta, cooked+ 1 pack cherry tomatoes, halved+ 1 tbsp fresh basil, chopped + 1 tbsp fresh Italian parsley

+ extra virgin olive oil+ oregano+ salt and pepper

pestoSERVESPREPARATION TIME 15 minutesCOOKING TIME 10 minutes

INGREDIENTS+ 1 bunch basil+ 1 clove garlic+ 2 tbsp pine nuts + 1/3 cup Pecorino cheese + 1/3 cup Parmesan cheese+ 3 tbsp extra virgin olive oil+ coarse salt

METHOD1 With a pestle and mortar

or food processor, blend all ingredients to a smooth paste.

2 Add a little of the hot water you cooked the pasta in.

RECOMMENDED PASTA Linguine

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This sauce requires no cooking! Great for warm

spring days.

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vongole: clam sauceSERVESPREPARATION TIME 10 minutesCOOKING TIME 20 minutes

METHOD1 In a frying pan, pour a generous amount of olive oil, add garlic.2 Add fresh, washed clams, white wine, and cover until clams open.3 Add cooked pasta, season with salt and pepper. 4 Add fresh parsley, a little of the water the pasta was cooked in

and toss vigorously.

RECOMMENDED PASTA Spaghetti

vongole: clam sauce

INGREDIENTS+ 8-10 clams+ 2 cloves garlic, chopped+ 2 tbsp fresh Italian parsley

+ ½ cup white wine+ extra virgin olive oil+ salt and pepper

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roasted lamb rack

+ 1 lamb rack – trimmed and frenched

+ 1 bunch rosemary+ 1 bag potatoes

MEATMARKETSHOPPING LIST

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METHOD1 Preheat oven to 450°F (230°C) with rack in the center position. 2 In a large bowl, combine breadcrumbs, garlic, rosemary, 1 tsp salt and

¼ tsp pepper. Toss in 2 tbsp olive oil to moisten mixture. Set aside. 3 Season the rack all over with salt and pepper. Heat 2 tbsp olive

oil in a large, heavy, ovenproof pan over high heat. Sear rack of lamb for 1-2 minutes on all sides, set aside for a few minutes.

4 Brush the rack of lamb with the mustard then roll in the breadcrumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

5 Place the rack bone-side down in the pan. Roast the lamb in the preheated oven for 12-18 minutes, depending on how well cooked you want it. With a meat thermometer, take a reading in the center of the meat after 10-12 minutes and either remove the meat or leave cooking to taste. Let it rest for 5-7 minutes, loosely covered, before carving between the ribs.

6 Serve with roasted baby carrots and garlic roasted potatoes.

SERVES x 4PREPARATION TIME 20 minutesCOOKING TIME 30 minutes

INGREDIENTS+ ½ cup fresh breadcrumbs+ 2 tbsp minced garlic+ 2 tbsp chopped fresh rosemary+ 1 (7 bone) rack of lamb,

trimmed and frenched

+ 1 tbsp Dijon mustard+ olive oil+ salt and pepper

Meat Hotline: 8135 1394 Website: www.meatmarket.hkEmail: customer-service@meatmarket.hk

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By now you know your way around a pasta dish so whip up these movie meatballs, get creative, knock up a sauce and enjoy.

SERVESPREPARATION TIME 10 minutesCOOKING TIME 10 minutes

INGREDIENTS+ 100g ground beef+ 1 egg+ 300g crusty bread, soaked in water+ 1 tbsp rosemary + 2 tbsp grated parmesan cheese + ½ chopped onion + 1 tsp olive oil + black pepper + salt

meatballs

Lady and the Trampdinner and a movie:

As we leave the pasta bonanza, it’s only right that we end with dogs kissing. We’re talking of course about the classic spaghetti and meatballs scene from Disney’s wonderful 1955 feature Lady and the Tramp.

Like all of Disney’s best, the tale of a high-class pedigree dog’s love affair with a street mutt mongrel is an anthropomorphic feat. You’ll laugh, you’ll cry and you’ll get very hungry upon revisiting the grimy back alley where one of Hollywood’s most romantic scenes takes place. Lady and the Tramp is perfect viewing for an Easter afternoon, especially when introducing a new generation to the timeless joy of Disney’s golden era.

METHOD1 In a mixing bowl, combine all ingredients,

finishing with the bread (squeeze out excess water beforehand).

2 Mix ingredients with your hands until evenly combined and moist.

3 Divide mixture into ping-pong ball sized blobs, rolling with your hands.

4 In a pan, cook meatballs until they begin to brown.

5 Add meatballs to your uncooked sauce, cook together then serve.

Text by Tom Cassidy

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Last year we couldn’t move for cupcakes. They still hold a place in our hearts but we’ve made room for a new love – cake pops. The decadent little cakes on sticks are as yummy as they are cute and have taken America by storm. For your Hong Kong fix, Complete Deelite are on the pulse, harnessing the scope for personalisation and fun to be had with these delicious sweet bundles.

Part of the joy of cake pops comes from their versatility – they can be any flavour, from vanilla to chocolate, red velvet to lemon – the options are endless and that’s just the inside! Outside they are

coated in ‘chocolate melts’: white chocolate that can be coloured to suit the decoration, something which is only limited by your imagination. Just take a look at the cute dogs, chicks and hearts here to kick-start your inspiration.

Complete Deelite offer classes in cake pop making and once you have the basics (conquerable in just one two-hour fun-filled lesson) the sky’s the limit for your cake pop creations. Perfect as gifts, treats, works of art or all three at once, these adorable novelty cakes are this year’s hottest food.

We Luv Cake Pops • April 7th 4-6pm• April 12th 4-6pm

Not free this month? Check www.completedeelite.com for May’s cake pop classes, as well as the complete list of classes. Alternatively, pop into the store to buy readymade cake pops as the perfect gift.

UPCOMING CLASSESapril

cake popcrazy!

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

Tuesday for TossersA precursor to Easter, Shrove Tuesday was a hoot during scholastic years. With adolescent anticipation centred on the coming chocolate egg consumption, the day arrived with annual surprise. A forgotten gem, suddenly an inconspicuous weekday was transformed into something marvellous.

Curbing whatever connotations the day held with religious sorts, ‘Pancake Day’ is a handle that, integrated more often than not with a non-school uniform day, garnered a sense of jubilation.

The school day would drag for an eternity and the journey home felt like a sluggish tour of the county, but the familiar crunch of my key stirring mechanisms within the front door’s weathered Yale lock would finally, finally come. Schoolbag discarded beside a teetering pot plant, shoes kicked to a corner and blazer lost somewhere in the interim, this was standard protocol for an ordinary day.

Pancake Day, however, saw a deviation in post-curricular activity; a bedroom of Warhammer models and videogames would remain untouched. Instead, rushing to the kitchen with pace enough to rouse the dog and scatter the cats, the

pantry would become a hive of activity. Frantic and uncouth, snatching ingredients and bowls like a starving orphan, I’d wait for the rest of the house to catch up.

The monster with burnt edges, dry patches and a meagre circumference served his purpose each year, swiftly doused, folded and devoured to the tune of batter hitting the pot pan.

If we weren’t so unpractised things would be different for him, but if we were making pancakes all year round we’d be less likely to each eat 27 of them on Pancake Day and it wouldn’t be Pancake Day at all, it’d just be Tuesday with crepes for dinner.

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Once adult supervision had introduced flour, butter and eggs to a counter filled with sugary toppings, batter production would commence. Coupled with ham-fisted lemon squeezing and all manner of metal bending required to detach the golden syrup’s lid, the first pancake was always a dud.

An ugly, tattered fellow, his shortcomings provided the memory jolt necessary to straighten out his siblings; a touch more batter, a keener eye and smoother tossing motion.

rushing to the kitchen with

pace enough to rouse the dog and

scatter the cats