check out where you guys love to dine!www.afoodieworld.com issue 35 // june 2012

our readers have spoken

Publisher Simon Squibb. Editor Alicia Walker. Deputy Editor Jeanne Cheung. Creative Director Helen Griffiths. Designer Evy Cheung. Photographer Fred Lam. Contributors Cruz Macalister, Dimple Motwani, Jen Paolini. Business Development Manager Maddy Persuitti. Business Development Hannah Dentten. Published by Foodie Group, 3/F, Chao’s Building, 143-145 Bonham Strand, Sheung Wan, Hong Kong. Printed by Teams Printing Co., Ltd., T 3428 3837. www.afoodieworld.com

To organise an event, an eDM/digital campaign or magazine advertising, get in touch with our business development manager Maddy Persuitti. maddy@afoodieworld.com, T 2721 2787, F 2540 8390

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

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respect to any products, goods or services that may be advertised or referred to in this issue, or for any

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intro

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

Foodie readers

The Foodie

Awards couldn’t

have taken place

without you guys

p.26

Sara La Fountain

This Scandinavian

cooking cutie

talks comfort food

p.11

Luis Porras

Foodie’s in house

chef prepares us

for a day on the

water p.38

Cruz Macalister

Our columnist gets

saucy with food

foreplay p.48

foodie panel Food-loving folk who've

helped us this month. the foodie awardsLong have we cherished our readers' opinions, insights and

recommendations on where to head when hunger hits and this issue is all

about honouring all you hard-working foodies who pound the pavement

each evening in search of a great meal. In most cases, we fully agreed

with your chosen award-winners but we’ve added a Foodie Choice in

there as well just to fill in the gaps of restaurants we didn’t want to

go unnoticed. Reading through all the award nominations, we were

reminded not only of the amazingly varied dining scene here in Hong

Kong, but also, that you all have great taste!

Congratulations to all the winners for keeping our

rumbling tums at bay!

Alicia Walker, Editor.

editor@afoodieworld.com

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check out our delicious pot luck recipes, p. 38

the results

of the foo

die

awards on p.2

8

the latest

news on

restaurants

and menus, p.14

contents

11What I Ate TodaySara La Fountain visits

Hong Kong to promote

her new Scandinavian

cooking show

38Junk Food Head out on the water

with these great group

recipes

24Food WarSimply Saucy. We try out

four pasta sauces to find

the sauciest of the bunch

36 IceAlicia Walker takes a

peek below zero

Leaving an avocado pit in the guacamole will prevent it from turning brown.

Guacamole will turn brown no matter how many pits you put into it. You can minimise the browning by adding lemon to the dip but the only way to truly keep it from browning is by keeping it covered until right before you serve it.

Food myth

Contents

26 cover storyThe Foodie AwardsOur readers have spoken. Check out the best places to

dine in this fair town

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Did You Know...

When eating in large groups, we tend to consume more food because we eat subconsciously while involved in conversations with others.

04

for starters

for startersJune’s frolics for food lovers

After successful initiatives such as Linguini Fini and Posto

Pubblico, IHM’s newest venture is Pizzeria Pubblico in the heart

of SoHo. Opening on Tsun Wing Lane in June, the cosy restaurant

promises to serve authentic New York-style pizza pies made

from scratch, which customers and passers by can watch their

progress, alongside a wide selection of subs and salads.

G/F, Tsun Wing Lane, SoHo

PIE PIE, PIZZA PIE

Known for its quintessential cheese library, Classified now

delivers their extensive range of cheeses. With the launch

of its Cheese Box Delivery service online, cheese-lovers can

now order boxes, costing $275 each (excluding delivery),

right to their door, with the selection of cheese changing

every month. Go to www.classifiedfood.com/eng/shop

to order.

With Father’s Day just round the

corner, why not think about treating

daddy dearest to some of the options

the Grand Hyatt has to offer? Set

lunches and dinners will be provided

on the 17th at the hotel’s numerous

restaurants, varied by cuisine. For

dessert, order a Dad’s Beers 3D cake

from Chocolatier, baked by Executive

Pastry Chef, David White.

1 Harbour Road, Wanchai

Dad’s the word

Say cheese!

Too lazy to go out yet wanting a chef-

cooked meal? Now’s your chance! Hong

Kong Personal Chef recently launched

their website, which now enables you

to place an order, pay online and have

it delivered to your doorstep. Using

the finest ingredients from around the

world, HKPC aims to provide you with

nothing but the best. They change their

menu every week, so be sure to order

before it runs out.

www.hongkongpersonalchef.com

Personal chef anyone?

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This summer, customers

have the chance to

engage in a scrumptious

dining experience at the

Renaissance Harbour View

Hotel. Guest chef Julien

Lees cooks up scrumptious

South African dishes at

the hotel’s café; Scala will

highlight Venetian treats

under the command of Chef

Man, using the freshest

ingredients and guests can

enjoy their oyster fix at

the Lobby Lounge with a

wide range of dishes whose

oysters have been flown in

from South Australia.

1 Harbour Road,

Wanchai

International indulgence

One of the biggest complaints for

junk food-lovers is the unhealthy,

yet addictive nature of snacks.

When the munchies strike, try these

healthy beans on for size. Cruncha-

mame brings to you their range

of edamame beans in a variety of

flavours. They’re healthy, yummy

and the perfect midnight snack.

What’s more, they’re vegan friendly,

gluten-free and nut-free. In short, a

great alternative to all those chips

and nuts we hate to love.

Available at Olivers, ThreeSixty,

Quick and Fresh Café and Pure

Fitness and Yoga centres

Magic beans

Entering into the peak of summer,

what better way to enjoy it

than indulging yourself with

some good Indian food? Jashan

presents their new promotion

for all you barbecue-lovers with

their Barbecue and BEER-iyani

Festival, including 3 Bs in their

specials menu: Barbecue, Biryani

and Beer!

1/F, Amber Lodge,

23 Hollywood Road, SoHo

Stung by Bs!

Boodles of teaWith the Queen’s Diamond Jubilee approaching, The Langham, in

collaboration with jewellery brand, Boodles, is offering guests an

exclusive opportunity to indulge in a themed afternoon tea while

viewing elaborate and beautiful designs from the latter’s famous

collections, Raindance and Blossom. What’s more, it’s all for only one

HK dollar. The event takes places on the 10th of June and reservations

must be made beforehand.

Lobby, Langham Hotel, 8 Peking Road, TST

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www.ILoveLKF.hk ILoveLKF.hk @ILoveLKF ILoveLKF

Subscribe to our monthly e-newsletter, become our fan on Facebook and follow us on Twitter to stay updated.

what's on this month in and around our favourite lifestyle districts

LKF | Deals | Health & Beauty | 50% offNu Beauty, 3/F, 9 On Lan Street 2533 3811

The Thai trained therapists at Nu Beauty use 100%

organic body care to give treatments that aid inner

healing and balance of body, mind and spirit.

I Love LKF users can enjoy a 50% discount on their first

visit to Nu Beauty. What are you waiting for...

promotion

Celebrated chef Harlan Goldstein has conjured up

a selection of dishes that feature the delicate white

asparagus – the prized ‘white gold,’ amongst culinary

connoisseurs. From his modern Italian tribute of White

Asparagus Risotto, Crispy Melting Egg, Fava Beans

and Parmigiano ($288), to the Pecorino Crusted White

Asparagus, Iberico Ham, Black Figs and Truffle Egg

Dressing ($248), every dish is a pleasure for the senses.

Belvedere BEAT 2012 and Dragon-I present

Sebastien Drums, co-producer of hit club

anthem ‘My Feelings For You’ (along with

DJ sensation Avicii), to play at the famous

LKF nightclub, for one night only, on

Saturday, 23 June!

LKF | Articles | News Flash | Gold presents prized White Asparagus

Gold by Harlan Goldstein, 2/F, LKF Tower,

33 Wyndham Street 2869 9986

LKF | Events | Bars & Clubs | Dragon-I presents Sebastien Drums

Dragon-I, UG/F, The Centrium,

60 Wyndham Street 3110 1222

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www.ILoveSoHo.hk ILoveSoHo.hk @IHeartSoHo

Check out the websites for a full directory of businesses in LKF and SoHo and the latest deals, events and news

SoHo | Events | Clubs | Drop presents Norman Jay Drop, B/F, On Lok Mansion, 39-43 Hollywood Road

2543 8856

SoHo | Events | Kermet Apio Debuts In HK

TakeOut Comedy Club, B/F, 34 Elgin Street

6220 4436

The legendary Notting

Hill DJ, Norman Jay,

returns to take his

loyal fans on a journey

of musical discovery,

playing upfront funky

house, old skool jazz,

funk, hip hop and chilled

out beats.

Saturday, 16 June,

from 10pm.

SoHo | Articles | Top 5 Bookshops

The Book Attic

Cockloft, 2 Elgin Street 2259 3103

Discover modern second-hand titles in good nick

and attend regular poetry readings and book

club gatherings.

Dymocks

Shop A, G/F, Oriental Crystal Commercial Building,

46 Lyndhurst Terrace 2851 8030

If you simply must have the latest bestseller, this

is where you’ll find it. Also handy for greeting

cards, wrapping paper and international

English-language magazines.

Flow Organic Bookshop

7/F, 29 Hollywood Road 2964 9483

An Aladdin’s Cave of second-hand literary

treasures, covering everything from fantasy to the

classics, cookbooks, and the latest crime thrillers.

promotion

Whether you're after the latest bestseller or an ancient tome on the European influence in Asia,

there’s a bookshop for it in SoHo!

Indosiam Rare Books

1/F, 89 Hollywood Road 2854 2853

A quaint shop housing a collection of rare and

antiquarian books, prints, photographs and

postcards, dealing with topics pertaining to

China, Indochina and Far-Eastern countries.

Lok Man Rare Books

G/F, 6 Chancery Lane 2868 1056

Specialising in first editions and original prints

covering a variety of topics, from wine to Winnie-

the-Pooh and the speeches of Winston Churchill.

If you fancy a laugh, catch comedian Kermet Apio

(Comedy Central, Seattle Comedy Competition

Winner) as he debuts in Hong Kong this month.

$300. Friday & Saturday, 15 & 16 June, 9pm.

Ale Wilkinson www.thedimsumdiaries.com

In a city that’s bursting full of restaurants with influences from all over the world, I find it

impossible to tell you my singular favourite: for the best all-round wow experience, Liberty Private

Works; for the best comfort food in a down to earth setting, Heirloom; and for the best traditional

dim sum experience, it has got to be Maxim's at City Hall.

Michelle Ng www.chopstixfix.wordpress.com

There are several places I frequent more than others: Fofo by el willy, for the suckling pig, crisp

sangria and fun ambience; Above & Beyond, Hotel ICON, for the pigeon, stunning view (great for

dates), impeccable service and Manor Seafood Restaurant for dim sum- I’m completely obsessed

with their almond buns.

Sharon Maloney www.jasmineandginger.blogspot.com

My favourite restaurant is on the verge of closing forever. It is a tiny noodle dai pai dong under

a flyover in Tsim Sha Tsui, so small it doesn't even have a name. Hot as an oven, and in decidedly

less than scenic surroundings, it has been around for generations. Its beef ball noodles and hot

chili sauce are unparalleled, the stuff of dreams!

Where is your favourite restaurant in Hong Kong?

Charmaine Mok shares her best friands

Makes 32 mini friands

Prep time: 20 minutes

Baking time: 12-14 minutes

Ingredients:

+185g unsalted butter

+ 25g shelled pistachios

+ 6 medium egg whites

+ 225g icing sugar

+ 75g plain flour

+ 100g ground almonds

+ 1 unwaxed lemon, finely

grated zest only

+ 32 raspberries

RASPBERRY & PISTACHIO FRIANDS

Method:

1 Preheat oven to 200ºC.

2. Melt butter in a small pan over a medium-low heat. Use some of the

melted butter to brush the insides of your friand mould and set aside.

3. Place the shelled pistachios into a mini food processor and pulse

until finely ground. Sift the ground pistachios into a small bowl.

4. Place the egg whites into a mixing bowl and whisk until light and

frothy. Sift the icing sugar and flour over the egg whites, then

scatter over the finely ground pistachios, the ground almonds,

and the lemon zest. Pour over the cooled melted butter, then fold

everything through until smooth and well combined.

6. Half-fill the buttered friand moulds with the batter, then drop

a single raspberry into the middle of each. Cover with the

remaining batter. Sprinkle over the pistachio bits.

7. Place into the middle rack of the oven and bake for 12-14 minutes

or until they have risen slightly and are golden-brown around the

edges. The centres should spring back when touched.

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foodie online

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

get involved!

Funny food talk on Twitter we giggled over this month

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sweet tweets

@nicepeter

You know you're hungry when

dog treats kinda look tasty..

@altonbrown

Saw "The Artist" tonight...determined now to make silent cooking show.

@pxdkitty

When I'm hungry, I eat. When I'm not hungry, I eat. When I'm bored, I eat. When I'm with someone &/or doing something, I eat. #forevereating

@Laugh_Riot

Tip to reduce weight: Turn your head to the left and then

turn it to the right. Repeat exercise when offered something to eat.

@DannaChiu

Hi, would you

like a table? Of course not, I came to

eat on the

ground. Carpet for 2 please. ❤

@Soy

When you're stressed, You eat Ice cream, Cake, Chocolate &; Sweets. Why? Because stressed spelled backwards is DESSERTS. Mind = Blown.

@onlyastoner

i wonder how many people refuse to

eat devil's food cake on

principle.

@aguywithnolife

I jogged 3 miles today.... so if

my math is correct,

I can eat 3lbs of cake?

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foodie club

The Finnish cooking sensation Sara La Fountain has taken her

show on the road, stopping by Hong Kong during her tour

to promote her Asian Food Channel show New Scandinavian

Cooking. She tells Foodie about her Nordic cuisine:

"The show focuses a lot on travelling around the beautiful

landscapes of Scandinavia, according to the seasons and

incorporating those ingredients into recipes. There are lots of

traditions involved and it’s important to appreciate the food

and the ingredients. Living is hectic, in Scandinavia, cooking is

a way to slow down, to share with your friends, and enjoy

the ingredients for that season."

"I don’t call myself a chef. For me, chef is a very strong

word and I don’t have my own restaurant. When I got into

Always in the fridge:

Vegetables. I’m vegetable

crazy. I love asparagus and

spinach and truffle oil - that’s a must have.

What I Ate Today

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12what i ate today

Sara La Fountain

Fav kitchen tool:

Knives. Most girls love

shoes but I love knives.

I have more knives

than shoes!

Culinary idol:

My grandmother. She

showed me how to love

food and appreciate it.

Lunch: I had a salad of sau

téed potatoes, boiled cauliflower,

some cucumbers, grated carrot, a small smoked salmon

on top with sour cream and horseradish dill dressing.

I am big on salads. Supper: I sautéed fish in a

lemon white wine butter

sauce. I had it with sautéed spinach and bok choi

which I spiced with chili, ginger and a bit of soy sauce.

Dessert: I love sweets. When I was younger I liked heavier

things but now I like a great ending for dinner to refre

sh the

palate and not be too overwhelming, so I had peach sorb

et.

the culinary field, I just really wanted to help people at home

to be inspired by food. I wanted to do things that were not

too complicated, and that they can take ideas from that I g

ot

from people like my grandmother."

What I Ate Today

Breakfast: Porridge with a little bit of apple juice and water,

I don’t use milk. On top I had fresh berries and cinnamon,

a little bit of brown sugar and some toasted nuts. Then I

had a super smoothie with frozen raspberries, strawberries,

blueberries, one banana, lingonberry juice and maca maca powde

r.

Favourite thing to eat when you’re not cooking:

My mum’s cooking. I taught my mum to cook really well for me. Meatballs with mashed potatoes, a cauliflower potato mash and a brown cream sauce with

lingonberry jam on the side. It’s very comforting. and brings me

sweet memories.

12

May was the month for our Foodie Club members’

to get swirling and sprinkling with Red Mango, the

frozen yogurt experts. With a quick demonstration

from the passionate Red Mango staff, it was up to

Foodie members’ to don the red cap and create

the iconic swirl, (it’s harder than it looks!) and

generously load up with all the sweet treats and

nutty delights that one Red Mango cup could hold!

swirl, sprinkle and savour

swirl, sprinkle and savour the flavour

the flavour

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swirl, sprinkle and savour the flavour

The competition was on and there were some

unusual and innovative combinations created…who

will be crowned Foodie’s Favourite Froyo?

Stay tuned on www.afoodieworld.com for the big

winner reveal!

We’re looking forward to more Red Mango outlets

popping up in Hong Kong. We’ll keep you posted!

Sign up and become a Foodie Club Member to

indulge in our next delicious event at

www.afoodieworld.com/club Watch this space!

WatermarkShop L, Level P, Central Pier 7, Star Ferry, Central

2167 7251

www.cafedecogroup.com

What’s new: Watermark’s renowned Sunday

brunch has now been extended to Saturday and

they’ve added a kid's play area to give the tiny tots

something to do while their parents indulge in a

lavish meal.

The menu: The extensive buffet starts with an

Asian breakfast station and moves on to a shellfish

extravaganza with their massive quantities of jet

fresh oysters, prawns and sea whelks. Work your

way through to the salads and vegetables in season,

currently white asparagus is making a delectable

appearance, and over to the dim sum, sushi and

on to the roast station that includes roasted rib

eye, duck, spring chicken and lamb. That’s not to

mention the a la carte selection that is included in

the brunch price. We particularly recommend the

French toast with maple syrup.

The décor: A modern stone waterfall welcomes

you in before you are seated with a hovering view

right over the harbour to idle the morning away,

watching the ships go by. The pier rocks ever so

slightly and gives the feeling of actually being

aboard a ship.

Price: $338 for adults and $160 for children. Add $150

for free flow Veuve du Vernay NV sparkling wine.

Final note: Save some space for the dessert cart.

Baked apple tarts, vanilla waffles, chocolate

fondue, ice cream and fresh crepes made before

your eyes.

new restaurants and special menus

&triedtasted

tried & tasted

14

'Wich 2 Anton Street, Wanchai

2529 1682

In a nutshell: The hottest sandwich shop to hit

Hong Kong since, ever! This gourmet sandwich haven

was devised by Olivia Cheung and is located down a

tiny street near Pacific Place 3.

The menu: Former architect Cheung not only

designed the space but also sketched out the

designs for each sandwich, salad and dessert on the

menu, resulting in edible works of art that are as

delicious as they are structurally sound. But then

with a chef who has worked in the Intercontinental

and Nobu kitchens, you’d expect them to be. These

sandwiches are well thought out and focus simply

on the freshness and beauty of the ingredients. Their

simple salads are filled with over 12 different types

of veg but not much else, letting the produce do

the talking. I haven’t even mentioned the delightful

scream’wiches yet, made with creamy gelato and a

light cookie base of your choosing, they’re a perfect

ending to an outstanding lunch.

The décor: This is an artfully designed shop with

comfy bar stools, pristine kitchen equipment

on display and an outdoor terrace for al fresco

munching. It’s evident in every inch of the place

how much thought and care has been poured into

it. Cheung also has plans to open it up for private

dining evenings in the future.

Unnecessary pun: A good sandwich can be hard to

find and in keeping with the theme, we all agree this

place is positively be-wich’ing.

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tried & tasted

F.A.B.30 Hollywood Road, Central

2810 1600

What is it? A French American Bistro (that’s what

the F.A.B. stands for) that does just what it says on

the tin – French and American food.

Does it work? It really does. The cuisine teeters

from uber-French dishes like fish tartare, snails in

cassolette and Parisien sandwiches to good ole

Yankee offerings of mac and cheese, onion rings

and apple pie. This is a menu that offers a lot of

appetising dishes.

The food: The fish tartare was fresh, juicy and light

as a starter, the crab cakes crispy and flavoursome

and the home-ground truffle burger was thick and

tasty set off nicely by the delectable truffle sauce it

was smothered in. Perhaps not surprisingly, French

and American make a good pairing.

The vibe: F.A.B. has a welcoming and unintimidating

atmosphere perfect for a glass of crisp white wine while

perched atop the high bar stools for people watching

on Hollywood Road and catching up with friends.

Happy hour is on every weekday from 4pm-7pm.

Final word: F.A.B.ulous

DadaThe Luxe Manor, 39 Kimberley Road, TST

3763 8778

What is it? This weird little bar and lounge in The

Luxe Manor is draped in dark purple velvet with

deep couches, chaise lounge and other opulent

forms of mismatched seating. Cosy, intimate

chambers, a stage for live jazz, blues and soul music

and a huge cinema screen that plays Michael Bolton

concerts are the big features on show.

So what’s new? Their latest snacking menu by

Chef Bonelli. Inspired by the countries he has

previously worked in, the menu has UK, Spanish and

Italian dishes to tempt the international palate.

How is it? Good. The Italian taco is filled with

smooth avocado encased in a light crepe, the prawn

salad is fleshy and refreshing when dipped in the black

ink squid sauce and the real hero on the menu is the

fish and chips, wrapped nostalgically in paper with a

healthy serving of delicious cod and chunky chips.

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tried & tasted

Heichinrou Shop G05, 107-108, Nexxus Building,

41 Connaught Road Central, Central

2868 9229

www.heichinrou.com

What’s new? Up market Chinese restaurant

Heichinrou has created a summer dim sum menu

featuring seasonal ingredients for a breath of fresh air.

How is it? Basically, dim sum with a twist. Our

favourite is the poached egg with mashed eggplant

and gold foil – not that we’re particularly into

expensive food garnishing, but the dish tastes

refreshingly new and surprisingly good. Replacing

egg yolk with eggplant, the poached egg is much

lighter than usual and we could have easily ravished

ten of them. Other items are very traditional dim

sum dishes paired with an unfamiliar ingredient –

cheese in deep fried wanton; shrimp paste and squid

in shiu mai and mashed shrimps on turnip cake.

Best for: Those who crave dim sum but aren’t big

fans of the ubiquitous mouthful of oil.

Don’t forget: To stay for dessert. Deep fried crispy

egg dough is a perfectly ordinary dim sum staple but

when the syrup is replaced with water chestnut and

honey sauce, expect a burst of wonderful aroma as

the egg dough melts in your mouth.

or heavy ingredients. The celery ravioli for example

is a lesson in how to perfectly serve a refreshing and

delicious dish and the oxtail pasta was equally so.

We also endeavoured to try the marinara pizza, a

cheese-less variety that left us hunkering for some

mozzarella. The marinara sauce was magnificent

but a cheese-less pizza is a very acquired taste. A

few hitches to still be ironed out with the service but

generally, this place is worth the hype.

The drink: An excellent wine list, almost exclusively

Italian, filled with wines from little known regions

and many moderately priced bottles as well.

What’s next: Set to open two more restaurants

in Hong Kong later this year, Batali is set to be a

prolific addition to the HK dining scene.

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12tried & tasted

LUPA3/F, LHT Tower, 31 Queen’s Road Central, Central

2796 6500

www.diningconcepts.com.hk

What is it? Hong Kong’s latest celebrity chef

offering is brought to us by Mario Batali, famed for

his New York restaurant of the same name.

What’s it like? Stunning. With a prime location

above The Gap on Queen’s Road Central, its all glass

design with huge outdoor terrace (that serves its

own menu), and displayed wine cellar, LUPA more

than looks the part.

The cuisine: The antipasti buffet is a good way to

ease in to the experience and get a gander around

the marvellously designed floor space. With a

selection of vegetables, Italian salumi, breads,

salads and seafood to get the appetite prepped

for the main event. The pastas are simple Roman

recipes that aren’t gussied up with too much sauce

Aqua29/F and 30/F, 1 Peking Road, TST

3427 2288

Designer drinks up on the 30th

floor take a flip to the floral side if

you order the Amore Mio - that’s

Cognac, Cinar, homemade almond

and Grand Marnier syrup, green

tea bag, lime leaves and grapefruit

bitters served with an edible flower

to nibble on the side. There’s

also the Aqua Spritz, a heady

concoction of Aperol, Apricot

brandy, St Germain, egg white,

lemon juice, Prosecco, oregano

and Elderflower sorbet to kick the

spring right into your drink.

QuinaryLG/F, Felicity Building, 56-58

Hollywood Road, Central

2851 3223

This new bar on the block is

taking cocktail mixing to a new

level with a scientific approach

to mixology that engages all the

senses with each and every drink

they design. These molecular

cocktails use inventive tools like a

rotary evaporator and centrifuge

to combine flavour and aroma

with different textures to produce

a liquid sensation for your taste

buds. Their A Touch of Rose features

Absolut Kurant, Monin rose and

violet reducation and Champagne.

Sounds like our kind of bouquet!

001LG/F, Shop G1, Welley Building,

97 Wellington Street, Central

2810 6969

How does an Elderflower

Caipirinha sound for a dose of

flowery fun? This super secret

speakeasy in the middle of a wet

market is worth hunting for when

you find the extensive array of

superior libations housed under its

tiny roof. Soft jazz, comfy seating

and also known for their Earl

Grey Martini, Strawberry Blonde,

Midnight Manhattan and host of

other carefully concocted cocktails.

With the spring showers bringing out all the flowers, we thought we’d hunt down the best bars for a floral cocktail

Floral Infusions

18

&triedtipsy

tried & tipsy

afoodieworld.com

Well, for starters, you’ll

be able to download food!

That’s right, all you have to

do is choose your meal online, hit download, and

voila - delicious cuisine will start pouring straight

out of the screen and into your waiting bellies. Plus

there is a special scratch and sniff section on our

website where you’ll be able to get your senses

excited about the food that awaits you, and you can

try out our tasting tab where you’ll be able to lick

your computer screen in order to get a discerning

taste of what’s to come.

That’s right, at www.afoodieworld.com you’ll be

able to download food direct to your Mac or PC,

taste before you buy, and smell what’s cooking in

Foodie’s kitchen as well as much, much more!

Now, get your finger on your mouse; you’re only a

click away from food, glorious food!

In all seriousness, you cannot actually download, taste or smell food online, that’s just silly. But what you will find are

heaps of fresh restaurant reviews, delicious food features, delectable web exclusives, relishable Foodie news and mouth-

watering recipes from Foodie’s in-house chef, bloggers and contributors, as well as absolutely anything and everything to

do with, you guessed it, food! So although you may not be able to download it, we will provide you with the next best thing

to actually eating it and that’s the preparation and anticipation of tucking in!

Check us out at www.afoodieworld.com

it's live!We know you’ve been waiting a really long time,

but it’s finally happening - Foodie’s long-awaited website is now live!

So, what will

you find at

afoodieworld.com?

afoodieworld.com

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Just a short walk from the bustling district of Causeway Bay is Tai Hang, a hip and hidden treasure trove of eateries where those in the know go. Panda Japanese

Homestyle Curry94 Tung Lo Wan Road, Tai Hang

2503 5888

With a life-size panda plush toy looming

over the dining area, the choice

of décor may seem dubious, but

Panda's curry dishes are the opposite.

Serving classic Japanese curry in a

contemporary style, the menu caters

to seafood, meat, as well as vegetable

lovers. If you're feeling daring, try their

standout dish: deep-fried hamburger curry with rice.

Le GoûtShop C, G/F, 8 Sun Chun Street, Tai Hang 2805 6622

Although no bigger than a standard Hong Kong-sized bedroom, Le Goût serves up pastries and baked goods with flavours that burst beyond this tiny takeaway shop. Grab a boxful of buttery walnut cookies to share with friends, or treat yourself to a creamy chocolate mousse tart.

street view

20

Cheen Hao Gum4 Shepherd Street, Tai Hang

5178 0010

Serving an eclectic fusion of Western

and Chinese desserts and snacks, this

low-key eatery is a delight for the semi-

adventurous foodie without stepping too

far from your comfort zone. Cheen

Hao Gum's biggest hit is their homemade

mango cheung fan, and if you try it on

your birthday, you'll even get a special

bday discount.

Tung Lo

Wan Road

Tung

Lo

Wan

Roa

d

School St

reet

King Stree

t

Wun Sha Street

Ormsby Street

Warren Street

Brow

n Street

Shepherd

Street

Sun Chun S

treet

Lily St

reet

Lin Fa Kung Street West

Stone'sChina Tower,

1-9 Lin Fa Kung Street West, Tin Hau 2570 6858

A newcomer to the Tai Hang food scene, Stone's is a retro-chic diner that’s here

to stay. Serving American comfort food, their menus change every six weeks to keep you coming back for

more. Let the blues music and nostalgia accompany you as you dig into their

delicious burgers.

Peace2 (Peace Square)146-146A Tung Lo Wan Road, Tin Hau

2598 6369

With its simplistic décor and cosy

furnishings, Peace2 makes for a great

tea spot to meet friends and take a

break. Try their caramelised nut tarts to

satisfy your sweet tooth and pick up a

package of fresh roasted coffee beans

while you're there.

tai hang

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street view

What do you cook when you’re pressed for time?

Mi Goreng, super

easy and tasty.

Mmm.

I would have a

sandwich with just

ham and cheese for a

quick bite.

Honestly, I can’t remember

the last time I cooked! But if I

were really pressed for time,

I would probably make

some pasta.

Bryan, 29

Sonia, 22

Nick, 24

22

word on the street

If I’m really in a hurry,

there’s no way I’d cook

at home! Most likely I

would go out and grab

a simple bite.

I’d make a bowl of

cereal. Just grab some

milk and pour it in.

I usually just prepare a

salad. Or sometimes if

I’m hungry, I’ll make an

easy steak with a pinch

of sea salt.

Caroline, 22

Helen, 38

Terry, ‘thirty-something’

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12word on the street

pop into graze this weekend to discover our exciting new weekend-long brunch menu packed with delicious dishes like our potato and onion spanish frittata, a chorizo and scrambled egg-filled onion bagel and fresh pancakes with maple syrup, sausage and bacon.

24

food war

foodWARWhich is the sauciest sauce on the market?

Ooh Saucy!

DEl MontE 26 oz $19.90/26oz

A & M, Basement floor,

B006-009 Shun Tak Centre,

Sheung Wan

2548 8200

At first taste, the Del Monte seemed to be

missing something. It had the flavour and

appearance of a tomato puree but the more we

tasted it the better we liked its simplicity. The can

wisely points out tomatoes as a natural source

of antioxidants alongside the sugar content (10g

per 125g), among the highest but it didn’t taste

on the sweet side with the tomatoes instead

taking centre stage here. It’s rich texture might

suit a simple sprinkle of parmesan for a quick fix

but this one is probably best suited as part of a

grander ragù.

FOODIE RATING

PrEgo Pasta sauCE $21.90/14 oz

International

Around Hong Kong

2541 5478

When piled on our strozzapreti, this sauce looked

the part but it tasted overly sweet and almost

plastic-flavoured on our tongues. It wasn’t the

highest on the sugar rating (7.7g per 100g) but

it definitely tasted the sweetest perhaps due to

the type of tomatoes used. It seemed to have an

almost meaty undertone to it already, suggesting

it might be ideal for a thick vegetable sauce as it

brings the meaty flavour on its own. So if you’re

looking to cut down on your actual red meat

intake but not lose that carnivorous taste, Prego

might be the sauce for you.

FOODIE RATING

food war

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ClassiCo traDitional Pasta sauCE

$103/44oz

City’Super

Around Hong Kong

2234 7128

Classico definitely had the most going on

inside the jar. It was chunkier, spicier and a bit

more exciting that the others on its own. This

herbaceous sauce is made with vine-ripened

tomatoes and had a basil-heavy aftertaste that

didn’t seem as sweet as the others (9g sugar

per 125g) as the herbs took up the majority

of the taste buds attention. It also made the

pasta look more dressed up with its thick basil-

speckled appearance. Of the four, this is the

one to choose if you’re going it alone and not

building a better sauce.

FOODIE RATING

Hunt’s traDitional Pasta sauCE

$22.50/26 oz

International

Around Hong Kong

2541 5478

This sauce was simple, unfussy and a little on the

tart side. The low sugar content (4.4g per 100g)

and lack of pomp would make it an excellent

choice for kids or it would lend itself nicely to a

meat sauce. Its consistency was very thin and

the acidity of the tomatoes shone through the

flavour. Might not be ideal for eating a whole

bowl of pasta on its own but as a building block

for a greater Bolognese, you can stop the hunt

with Hunt’s.

FOODIE RATING

the winner is, classico traditional pasta sauce

Did you know…

Size and shape do matter:Flat pastas are best used with cream sauces, whereas tomato-based sauces cling better to round

pastas. Pastas that twist are best for meat sauces and small, round pastas are best for soups.

26

the foodie awards

the foodieawardsAs voted by you, the Foodie readers, here are your winners for top places to dine around Hong Kong

up conveniently under the escalator. If you like it

caliente, you will love the food here. Do not leave

before sampling the deep fried ice cream balls.

They are a perfect palate cooler after a delightfully

spicy meal.

best new restaurantREADERS’ CHOICE

Yardbird33-35 Bridges Street, Sheung Wan

2547 9273

This New York-esque Japanese joint on Bridges

Street became very popular very quickly and

almost seems like it’s been around for ages.

Yardbird’s modern Japanese experience includes

top-to-tail chicken yakitori, a chic vibe, extensive

drinks list and a no reservations policy.

FOODIE CHOICE

Monogamous Chinese59 Caine Road, Central

2523 2872

Authentic spicy Sichuan and Peking cuisine served

in a cool, Suzy Wong-inspired setting all tucked

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the foodie awards

Chom Chom 2/F, 12 Wellington Street, Central

2868 3302

This amazing little Vietnamese

place has the finest quality pho

you’ll find in Hong Kong. Simple,

tasty and in short, Chom Chom is

nom nom.

Se Sa Me 2/F, L Place, 139 Queen's Road

Central, Central 2870 2323

Japanasian cuisine set in the

trendy L Place.

LUPA3/F, LHT Tower,

31 Queen's Road Central, Central

2796 6500

Mario Batali’s first Hong Kong

resto is a chic and coveted spot

for a table.

Mana 92 Wellington Street, Central

2851 1611

This new, easy-going cafe is perfect

for vegans and vegetarians with

flat breads that suit the seasons.

Uno Duo Trio 19/F, Bartlock Centre,

3 Yiu Wah Street, Causeway Bay

3489 3862

This private kitchen turned

restaurant offers succulent

Italian dining.

HONOURABLE MENTIONS

designs from the early 1900s complementing the

extensive drinks menu. Downstairs is Bloom, a French

brasserie-inspired restaurant with a compact yet

sufficient menu for fine dining in a dimly lit and cosy

ambience. With the ability to transcend its customers

into another era, its no surprise Lily and Bloom is your

top pick for the best décor in town.

FOODIE CHOICE

Heirloom 226 Hollywood Road, Sheung Wan

2547 8008

With an open frontage onto Hollywood Road, Heirloom

hosts a bustling and lively atmosphere set over its

two floors. For customers who wish to have a cosier

environment, the top floor offers a more comfortable

setting with sofas and rugs scattered around. Nothing

matches yet everything goes at Heirloom; it’s like

hanging out at your cool friend’s apartment for the

night with home-cooked tacos, cakes and cookies as well

as the chicest bathroom in the city.

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the foodie awards

Madam Sixty Ate

Shop 8, 1/F, The Podium,

J Senses, 60 Johnston Road,

Wanchai 2527 2558

With a contemporary and

idiosyncratic setting, Madam

Sixty Ate puts the fun back in

food with its whimsical detailing.

best décorREADERS’ CHOICE

Lily and Bloom5/F-6/F, LKF Tower, 33 Wyndham Street,

LKF 2810 6166

Inspired by the American Prohibition Era, Lily and

Bloom is a two-storey bar and restaurant that

promises a rich and enlivening experience while

dining. Lily, the bar, contains fine details and intricate

208208 Hollywood Road, Sheung Wan

It’s a perfect blend of Chinese

tiles, dark wood and vaulted

ceilings in this two-storey

restaurant overlooking

Hollywood Road.

China Club13/F, Old Bank of China Building,

Bank Street, Central

2521 8888

Traditional Hong Kong Chinese

food served alongside retro

chic modern art in this high-

end Cantonese restaurant.

HONOURABLE MENTIONS

to mix local cuisine with a quintessential Hong Kong

view. Known for extremely reasonable prices and

the ability to satisfy both local and Western tastes,

Tsui Wah is an easy winner. Be sure to try the crispy

bun with condensed milk and an iced lemon tea to

wash it all down next time you pop in for a bite.

FOODIE CHOICE

Maxim’s City Hall1/F, City Hall, 5-7 Edinburgh Place, Central

2101 1333

Traditional dim sum floating past your table on old-

style carts stacked with baskets of char siu bao and

har gow and a big, busy dining hall overlooking the

harbour with reliably delicious fare make Maxim’s

Foodie’s top choice for local food. Even if there’s a

massive queue, the dining room is so vast, you’ll

never wait long for a table.

best local foodREADERS’ CHOICE

Tsui Wah (Peak location)Shop 1A, G/F, The Peak Galleria,

118 Peak Road, The Peak

2849 2354

Perhaps it’s the obvious choice, but you guys love

Tsui Wah. The location on The Peak is an easy way

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The Chairman G/F, 18 Kau U Fong, Central

2555 2202

Authentic Chinese cuisine

made with the freshest

ingredients in town.

Macau Restaurant Shop 270-273, 2/F, Shun Tak Centre,

168-200 Connaught Road Central,

Sheung Wan 2857 1933

Cheap, quick and tasty; all the

makings of a great local meal.

Ming Kee 114 Sai Wan Ho Street, Sai Wan Ho

2560 1150

Desserts, congees, noodles; you

name it, they’ve got it.

Cuisine, CuisinePodium Level 3, IFC Mall, Central

3101 3107

Award-winning chefs

presenting exquisite and

sophisticated local dining.

Modern China 10/F, Times Square,

1 Matheson Street, Causeway Bay

2506 2525

Scrumptious Chinese cuisine in

a traditionally set atmosphere

(quite unlike its name).

HONOURABLE MENTIONS

best late night dining READERS’ CHOICE

Flying Pan G/F, 9 Old Bailey Street, SoHo

2140 6333

This casual yet cosy eatery cannot be dethroned

as the go-to spot for 24-hour breakfast. With its

notorious Eggs Benedict a favourite among loyal

customers, the Flying Pan’s central location and

chilled out atmosphere, make it an enduring ideal

for a late, or really early breakfast.

FOODIE CHOICE

Loyal Dining 66 Wellington Street, Central

3125 3000

Craving dim sum after midnight? Fusing Western flavours

with existing local delicacies in a traditional setting

right in the heart of the drinking district on Wellington

Street makes it an easy stopping point to fill the late-night

hunger pangs. We at Foodie have spent many a 3am at

Loyal Dining with foggy taste buds and memories so this is

strictly a ‘late night, tastes good’ winner.

30

the foodie awards

Midnight in Mongkok The Place, Langham Hotel,

555 Shanghai Street, Mong Kok

3552 3200

Authentic street food, not served

on the street, available till the

wee hours of the morning.

Tsui Wah – 24hrs G/F-2/F, 15-19 Wellington Street,

Central 2525 6338

Hong Kong’s favourite local

eatery is open all-night for the

party-goers. Beirut 27-29 D’Aguilar Street, LKF

2804 6611

Fine Lebanese cuisine served

till late.

Paisano’s 23 Hollywood Road, SoHo

2544 4445

The best pizza place in

Hong Kong is open til 5am

on weekends.

HONOURABLE MENTIONS

day, the family business is still booming and getting

a table at lunch time can be a challenge. The menu is

on rotation every few days and you can get a dozen

fantastic dumplings for less than 50 bucks; definitely

our go-to place for a cheap and yummy fix. English

menu available upon request.

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the foodie awards

The American Restaurant G/F, Golden Star Building,

20 Lockhart Road, Wanchai

2527 1000

Don’t be fooled by the name

– The American Restaurant

has been serving Pekingnese

cuisine since the end of World

War II and boasts a menu of

almost 200 different dishes.

best on a budgetREADERS' CHOICE

Tim Ho Wan Shop 8, Taui Yuen Mansion Phase 2,

2-20 Kwong Wa Street, Mong Kok

2332 2896

Established as the world’s cheapest Michelin-

starred restaurant, Tim Ho Wan’s dim sum is the

embodiment of getting your money’s worth– if you

can stomach the average three-hour queue that is.

FOODIE CHOICE

Traditional Beijing Dumpling HouseQueen Street Cooked Food Centre,

No. 38 Des Voeux Road West, Sheung Wan.

6349 2832

15 years ago, the owner came to Hong Kong from

China and opened this inconspicuous eatery. To this

Misocool1/F, 11 Stanley Street, Central

2565 1001

This ramen and bento restaurant

is perfect for a quick, affordable

meal, and has several branches

across Hong Kong.

Tuk Tuk ThaiG/F, 30 Graham Street, SoHo

2542 2760

This hole-in-the-wall places all

its emphasis on the succulent

and fresh food, so the prices are

low and taste levels high!

HONOURABLE MENTIONS

FOODIE CHOICE

Amo EnoShop 3027, IFC Mall, Central

2954 9922

Want something to chat about other than each

other? The interactive wine tables provide a talking

point as you adventure into vine discovery then

seek out your chosen tipple. Excellent food in a chic

setting puts the cherry on top of this relaxed date-

friendly establishment.

best for a dateREADERS’ CHOICE

Amber 7/F, The Landmark, 15 Queen’s Road Central.

Central 2132 0066

Serving unique French fusion cuisine with two

Michelin stars under its belt, Amber’s intimate

ambience and their much-recommended sea urchin

dishes are sure to impress your date’s palate.

32

the foodie awards

Hutong 28/F, 1 Peking Road, TST

3428 8342

Unhindered views of

the Central skyline with

innovative Chinese cuisine in a

sophisticated setting.

One-Thirty-One 131 Tseng Tau Village Shop,

Sze Heung, New Territories

2791 2684

Set in one of the most beautiful

parts of Sai Kung, this reservation-

only restaurant is intimate and a

great weekend getaway from the

hustle and bustle of the city.

California Vintage G/F, Carfield Commercial

Building, 77 Wyndham Street,

Central 2525 9808

Once you've gotten past playing

with the iPad menus, indulge

in California Vintage's wide

selection of boutique wines

for an authentic Californian

wine experience.

The Lobster Bar 6/F, Island Shangri-La, Pacific

Place, 88 Queensway, Admiralty

2820 8560

The Lobster Grill features

savoury crustaceans and live

performances six nights a week.

Le Marron12/F, Ying Kong Mansion,

2-6 Yee Wo Street, Causeway Bay

2881 6662

This French seafood restaurant

boasts succulent escargots

and fresh crustaceans on their

classic menu.

L16 Hong Kong Park,

19 Cotton Tree Drive, Admiralty

2522 6333

Located beside a lake with a

waterfall, it’s an oasis amidst

Hong Kong's concrete jungle.

The Parlour – Hullett House G/F, Main Building,

1881 Heritage,

2A Canton Road, TST

With a beautiful view from

across the restaurant's veranda,

The Parlour makes for a great

lunch date destination.

HONOURABLE MENTIONS

FOODIE CHOICE

Liberty Private Workshop 26/F, 11 Stanley Street, Central

5186 3282

This small French private establishment boasts an

open kitchen for guests to observe the chefs whilst

waiting for their dishes. Indulge in their 8-course

menu consisting of everything from seafood and

citrus to fowl and truffle.

best private kitchenREADERS' CHOICE

TBLS 7/F, 31 Hollywood Road, SoHo

2544 3433

Created by Chef Que Vinh Dang, TBLS serves a

singular fixed menu of imaginative comfort food

with haute-quality ingredients to make everyday

dishes feel special. Reservations have to be made

well in advance, but it's worth the wait.

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the foodie awards

Fleur de Sel Shop 2J, Po Foo Building,

Foo Ming Street, Causeway Bay

2805 6678

Fleur de Sel's specialties are French gallettes

and crepes, and they make them undeniably

well. Try their La Salardaise and sink your

teeth into the tender, succulent duck meat and

juicy mushrooms.

Comilonas1/F, Flat 22, Yip Cheong Building,

4-6 Hill Road, Shek Tong Tsui

9863 2270

Although Spanish tapas restaurants have been

popping up all over Hong Kong, there is no

restaurant like Comilonas. The fixed multi-

course menu inside this living room-sized

dining space includes tender scallops, shrimps,

paellas, stuffed peppers, and much more. Book

ahead, and we mean way ahead – Comilonas is

currently booked out until September this year.

Blue Duck Workshop2/F, 28 Stanley Street, Central

3175 2448

Blue Duck Workshop offers a fixed 6-course

dinner menu, serving home-style appetisers for

sharing and flavourful main courses, such as

duck breasts on a bed of mashed potatoes or

pan-fried pork.

best dessertREADERS’ CHOICE

Sift

G/F, Dominion Centre,

49-53 Queen’s Road East, Wanchai

2528 0084

It may not be the most original dessert spot but its

well liked for a reason. Best known for the signature

Sift Chocolate Cake, this cake shop serves creamy,

velvety goodness full of rich flavours and textures to

indulge yourself.

The Mandarin Cake ShopMandarin Oriental, 5 Connaught Road Central,

Central 2825 4008

Little chocolate works of art that are sure

to impress.

ZumaThe Landmark, 5/F-6/F 15 Queen's Road West,

Central 3657 6388

Desserts served on ice sculptures, enough said!

HONOURABLE MENTIONS

HONOURABLE MENTIONS

34

the foodie awards

high stools to chat with the animated chefs make

it a delightful experience where everything is well

thought out and well executed.

FOODIE CHOICE

Kushiyaki Beco 2 Shin Hing Street, Sheung Wan

2581 1282

This ghetto-chic Japanese joint off Gough

Street serves delicious beef kushiyaki and opens

exclusively for dinner. Go early or reserve ahead –

this tiny 20-seater restaurant meets the hype. We

recommend the beef rump.

Teakha Shop B, 18 Tai Ping Shan,

Sheung Wan

2858 9185

Serving unusual blends imported

from all across Asia, this tiny tea

and cake shop with its cute eclectic

boutique décor is a favourite

amongst those in the know.

Lucy’s G/F, 64 Stanley Main Street,

Stanley

2813 9055

Tucked away near the main

area of Stanley Market, Lucy’s

cosy and casual gourmet menu

offers seasonal Western dishes.

PLAY 1/F, On Hing Building,

1 On Hing Terrace,

14 Wyndham Street, Central

2525 1318

This nightclub offers up

seriously good eats from the

renowned chef at Sushi Kuu.

best kept secretREADERS' CHOICE

Robata Zawazawa 41 Wyndham Street, LKF

2536 9898

It’s hard to hide a place in LKF but you’ll never spot

this tiny gem unless you’re looking for it. Down a

hidden flight off Hotel LKF, Robata Zawazawa is

a blink and you’ll miss it resto. Try and keep your

eyes peeled because the Japanese cuisine here is

what taste buds were made for. Silk wallpaper and

FOODIE CHOICE

C’est La B Shop 3, G/F, 110-114 Tung Lo Wan Road,

Tai Hang, Causeway Bay

2806 8168

Bonnie Gokson’s charming café-bar creation serves

a large variety of colourful cakes soaked deep with

flavours to please the taste buds. Delight in the

whimsical interior and the playful decoration of the

desserts that always look too good to eat.

HONOURABLE MENTIONS

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Classified Shop 1, 108 Hollywood Road,

Sheung Wan

2525 3454

European-styled al fresco café with

a generous selection of cheeses,

pastas and crispy-crust pizzas.

Crystal JadeShop B221A Times Square,

Causeway Bay

2506 0080

One of the most popular Chinese

restaurants in Hong Kong offers a

wide range of local delicacies.

Bistro Manchu G/F, 33 Elgin Street, SoHo

2536 9218

Unintimidating dumplings

at reasonable prices with

friendly service.

best reliable favouriteREADERS’ CHOICE

Nha Trang 88-90 Wellington Street, Central

2581 9992

Authentic Vietnamese cuisine reflecting the

country’s rich lifestyle and heritage all rolled up in

a restaurant. Some of the ingredients are imported

straight from Vietnam, giving the fare a rich and

refreshing edge. Famous for their pho and regional

noodle soups at affordable prices, Nha Trang never

disappoints and won’t break the bank.

FOODIE CHOICE

Linguini Fini G/F-1/F, The L Place,

139 Queen’s Road Central, Central

2857 1333

Another great offering from the Posto Pubblico

group, with rich homemade Italian food and an

ever-appealing menu, this is a restaurant you can

return to again and again. Great central location and

moderate prices fix it firmly in as a Foodie Favourite.

Wagyu LG/F, Hollywood Commercial

House, 3-5 Old Bailey Street,

Central 2525 8805

Stylish and modern décor with a

range of dishes, inspired from all

over the world.

Nantei G/F, 10 Yuen Yuen Street,

Happy Valley 3118 2500

A restaurant that lends extreme

precision to its flavours and

presentation, Nantei is best known

for its wide range of yakitori.

Ye Shanghai 6/F, Marco Polo Hong Kong Hotel,

3 Canton Road, TST

2376 3322

Rich and tasty Shanghainese

cuisine.

Morton’s 4/F, Sheraton Hotel,

20 Nathan Road, TST

2732 2343

Amazing steaks served with

impeccable service with a view of

the city’s skyline from every table.

RED4/F, IFC Mall, Central

8129 8882

For the great terrace, chilled vibe

and healthy cuisine.

HONOURABLE MENTIONS

36

food for thought

ice

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Food for thoughtIs ice a valuable commodity or just frozen water? Do we

actually need ice? Alicia Walker takes a frosty look below zero

food for thought

The best cocktails use lots: a

soiree, BBQ, or unexpected visit

from the parentals is considered

all but a disaster without; people

are ceaselessly amazed when

it is produced in unique shapes,

thus novelty ice trays are readily

available to fancy up your cool

down (hearts, fish, or diamonds

certainly give a new meaning

to "on the rocks"). Swans have

been sculpted from it. Opulent

desserts have been displayed on

it. There are even entire hotels

constructed of it, but doesn't this

all seem a little superfluous? In

this environmentally friendly,

recession-plagued time of global

warming should we be opting into

a no-ice age?

True, ice has many everyday uses:

keeping fresh food cool for one,

removing chewing gum from

hair for another. It’s the ideal

dissolvable weapon for a whodunit.

The supercompressed type is

harder and stronger than steel,

and it’s very useful for successfully

reheating rice - yes, this little arctic

assistant is a multi-tasker in an ice

box. Some people even really love

ice. They’re called “pagophiles” -

literally ice-lovers. Thankfully this

includes more than just oddballs,

and counts many Inuit who have in

their vernacular more than a dozen

words for the frigid substance in all

its varied forms.

You can have it anyway you want

it, in blocks, cubes, cicles, shards

or crushed, but, where did our

actual need for ice come from?

Perhaps the question should be

from whom? And the answer

- Frederick Tudor. In 1805,

Frederick Tudor began harvesting

natural ice in New England and

traveling around the country

to introduce people to cold

drinks in the heat of summer. He

convinced hospitals that ice was

the ideal way to cool feverish

patients and taught restaurants

how to make ice cream. Once

they knew they needed ice,

people couldn’t live without it.

Known as the “Ice King” Tudor’s

hard work paid off and he made

a fortune shipping ice all over

the world to places as far flung

as South America, the UK and

China, supplying a demand he

himself created. Ironically, the

growing need for ice itself helped

lead to the invention of electric

refrigerators and freezers and

with it the decline of the ice

empire. Gradually harvesting

ice became unnecessary and

morphed into a new industry, the

manufacturing of packaged ice,

an industry that still exists as a

less-dominant industry today.

But the U.S. ice-legacy lives on.

Few nations love an icy drink

more than North Americans. It

is standard practice for our US

cousins to completely fill a glass

with frozen cubes, (a practice

called pressing your drink), so

you have less mix, the same

amount of alcohol and a stone

cold beverage to boot, reasoned

to result in a milder hangover due

to ingesting less sugar. In Europe,

you’re likely to be offered a few

cooling cubes, but in Russia they

serve their drinks with no ice at

all, probably because they’re

surrounded by so much of it all

the time! Here, in the humid hills

of Hong Kong, there is nothing

nicer than a glacially chilled

libation to quench the city’s thirst,

and whether you get lots or little

really just depends on the place.

Well, I know a great many that

won’t give up their icy drinks any

time soon. As I head out to buy

a new fridge, despite the insane

near doubling of price for the

inclusion of an ice-maker, I’m

undeterred. In a place like Hong

Kong, where a walk up any hill

in summer brings on a humidity-

induced sheen, a glass of

anything brimming over with cold

cubes is a most welcome treat.

I’m not sure it's quite time to give

ice the cold shoulder just yet.

If the no-ice age depends on me,

it's going to be one long ice age!

Ice is the one thing in our world that went

from an agricultural product to being manufactured.

Alton Brown

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recipes

spanish pineapple skewers

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recipes

junk foodGroup recipes for ship shape eating

sPanisH PinEaPPlE skEwErs

A crowd-pleasing addition to any potluck, with no

dishes required

Serves 8-12

Prep time: 25 minutes

Ingredients:

+ 24 bamboo skewers

+ 24 white anchovies

+ 1 whole pineapple

+ 24 cherry tomatoes

+ 24 green olives

+ 12 cocktail onions

+ 12 gerkins

+ ½ red pepper

+ ¼ honeydew melon cut in cubes

+ 6 slices chorizo cut in half

+ 6 slices salami cut in half

+ 6 marinated artichokes cut in half

+ 6 tbsp olive oil

+ 3 tbsp balsamic vinegar

+ salt and pepper to taste

Method:

1 Skewer cherry tomato, roll anchovy in a hoop

around olive, add red pepper, then alternate

with cocktail onions and gerkins for each

skewer. Repeat for 12 skewers.

2 On next 12 sticks, skewer chorizo followed by

honeydew melon, artichoke and salami.

3 In a baking tray, sprinkle skewers with olive oil

and balsamic vinegar and salt and pepper.

4 Place in oven for two minutes at 220ºC to

smooth the skewers so they don’t splinter. If

using plastic skewers, don’t bake.

5 Stick skewers into large pineapple for

dramatic effect!

CraB artiCHokE DiP

Its only fitting to serve seafood when at sea…this dip

will make you want to dive right in

Serves 8-10

Prep time: 20 minutes

Ingredients:

+ 300g marinaded artichokes

+ 140g fresh crab meat claws

+ 1 bag baby spinach

+ 250g ricotta

+ ½ cup mayonnaise

+ 1 tsp anchovy paste

+ 1 tsp English mustard

+ ½ tsp garlic powder

+ 2 tbsp olive oil

+ 2 tbsp aged balsamic vinegar

+ salt and black pepper to taste

Method:

1 Drain artichokes. Pat dry with paper towel and

cut into small pieces.

2 Pat spinach dry then blanch.

3 Mix everything together in large bowl.

4 Refrigerate overnight.

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crab artichoke dip

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JalaPEno PoPPErs

Little cheese filled boats provide the perfect kick for a

day on the water

Serves 8-12

Prep time: 15 minutes

Bake time: 25 minutes

Ingredients:

+ 8 fresh jalapenos

+ 1 package cream cheese

+ 8 rashers bacon

Method:

1 Preheat oven to 180ºC.

2 Cut jalapenos in half, leaving stems intact.

Remove seeds.

3 Fill each jalapeno half with cream cheese.

Wrap in bacon and bake until bacon is crispy.

jalapeno poppers

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recipes

Tip: If possible, refrigerate the pastry after

you have lined the pie dish so it doesn't

shrink too much.

You can add all kinds of things to this pie

- caramelised onions, tomatoes, cheese,

mushrooms and spinach.

BaCon anD Egg PiE

A light but hearty dish to fill revellers bellies during a

day on the open seas

Serves 10

Prep time: 15 minutes

Bake time: 20-30 minutes

Ingredients:

+ 1 block ready made puff pastry, defrosted

+ 10 eggs

+ 8 rashers bacon

+ ½ cup frozen peas

+ salt and pepper to taste

Method:

1 Preheat oven to 180ºC.

2 Roll out pastry to around ½cm thickness. Line a

pie dish with the pastry.

3 Cut bacon into small slices and place over

pastry. Add peas on top of bacon.

4 Crack the eggs over the bacon and peas and stir

with a fork til yolks and whites are combined.

5 Season with salt and pepper and place in oven.

Bake for 20-30 minutes until pastry is

golden brown.

bacon and egg pie

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the foodie awards

orEo BoMBs

These little bites of wonder are so moreish, you’ll be

oreo-lling yourself home

Serves 6-8

Prep time: 45 minutes

Ingredients:

+ 400 g oreo cookies

+ 227g cream cheese

Method:

1 Mix oreo cookies in a food processor/blender

until very finely blended.

2 Add cream cheese until fully incorporated.

Once the blender sides and top are clean,

they’re ready.

3 Scoop out and roll by hand into bite sized balls.

4 Refrigerate over night.

5 Optionally, roll in icing sugar. Or crushed

nuts, coconut and crumbled oreo cookies for

another option.

oreo bombs

Julie & Juliadinner and a movie:

This sweet treat of a film parallels the lives of the doyenne of French

cooking in America, Julia Child played by the captivating Meryl Streep,

with a culinary disciple she has never met, Julie Powell. Based on a

true story, Julie sets about writing a blog as she cooks her way through

Child’s behemoth Mastering the Art of French Cooking with all its 524

recipes in just 365 days. Directed by Nora Ephron, this film is a food-

lover’s celluloid dream.

In honour of Ms. Child, why not cook up our simplified version of her

most famous recipe:

Serves 6

Prep time: 10 minutes

Cooking time: 1 hour, 20

minutes

Ingredients:

+ 4 slices bacon, chopped

+ 1 cup chopped onions

+ 2 medium carrots, cut into

¼-inch slices

+ ½ cup finely chopped celery

+ 2 pounds lean stew beef,

cubed

+ ½ cup beef stock

+ ½ tsp salt

+ ¼ tsp ground black pepper

+ 2 tsp dried parsley

+ ½ tsp dried thyme

+ ¼ tsp dried crushed

rosemary

+ 1 tbsp all-purpose flour

+ 1 tsp tomato paste

+ 1 ½ cups chopped

mushrooms

+ 1 cup burgundy, or dry

red wine

beef bourgignon

Method:

1 In a large saucepan over high heat, cook the bacon until crispy.

Drain bacon grease into separate pan and sautee onions,

carrots, and celery in the bacon grease for five minutes, until the

vegetables turn soft. Transfer them to a bowl with a slotted spoon

and set it aside.

2 Add salt and pepper to beef and brown it in the remaining bacon

grease. Once all sides of the beef are browned, sprinkle the

parsley, thyme, rosemary, and flour over the beef. Stir in the

tomato paste and cook for 1 minute.

3 Add bacon, mushrooms, cooked vegetables, wine and beef stock

into the pan with the beef, and cook mixture over low heat,

covered, for 1 hour and 15 minutes or until sauce is thickened and

meat and vegetables are tender.

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dinner and a movie

Summer is officially here! And to kick off this sizzling season, why don't we make some flip flop cake pops.

Flip Flopcake pops

Tip: Before dunking into your

cookie crumbs, make sure all

your blue melts have been

tapped off of your cake pop

or else your cookie crumbs

will start to dry.

1 Roll out a small piece of white fondant.

2 Use your smallest oval cutter and cut out all your oval shapes.

3 To make your flip flop shapes, gently squeeze the centre of your

ovals making a waistline.

4 This is the most important part, you will have to flip all your flip

flops. As soon as you do that, you will start to see your flip flops

come to life.

5 After flipping all your flops, dry out your flip flops just a bit, (about

10 minutes).

6 Melt your blue candy melts and dip your lollipop sticks into the

cake balls.

7 Dip your pops into the blue melts.

8 Dunk your blue pops into your bowl of cookie crumbs and place it

into your styrofoam block.

Take one of your pretty flip flops, apply some candy melts onto the bottom

of your flops with a tooth pick and then stick them on top of your pop.

What you need for CakePops:

+ cake crumbs

+ cream cheese icing

+ lollipop sticks

+ styrofoam block

What you need to decorate

your Flip Flop Pops:

+ edible food markers

+ oval cutter-food writer

+ blue candy melts

+ cookie crumbs

+ edible food markers (wilton)

+ white fondant (satin ice)

+ oval (wilton) cutter set. you will

be using the smallest oval cutter

+ blue candy melts (wilton)

+ cookie crumbs (edible sand)

Tuesday 12th June, 4-6pm

Saturday 16th June, 1-3pm

Thursday 28th June, 4-6pm

We Luv Cake Pop Class Schedule

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promotion

Video Web link for the cake pop: youtu.be/P4QAqPrzwoY

46

foodie club

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12directory

Cruz Macalister is a writer,

comedian and omnivore with a

conscience who sometimes

tweets @cruziemac

eating my words

with Cruz Macalister

Food ForeplayI was sitting at Grissini at the Grand Hyatt a few

months back, lightly tracing the edge of the crisp

tablecloth with my fingers, deeply inhaling the freshly-

baked aroma of breadsticks and nursing a full, rich

glass of red when I realised I was being played - food

foreplayed – and I didn’t mind in the slightest.

Food foreplay is everything that comes first: the mood-

setting, anticipation-building and saliva-enducing build

up to the main course. Without it, you’ll be left in a blur

of unsatisfied frustration. So, I thought I’d offer a quick

overview of good and bad practices. I’ll try to keep the

double-entendres to a respectful level, but hey, let’s be

honest – it’s easier said than done. Food is sexy.

We eat with our eyes. Keep the unflattering bits

hidden. Unsightly tablecloth stains, untidy back

of house, they can instantly condemn an evening.

When it comes to the actual meal, a little garnish

goes a long way, but if there’s a full bouquet of roses

carved out of carrot and the chicken is in hosiery,

someone is probably compensating for something.

Feeling special. What I’ve always loved about great

hotel rooms is also what I hate about bain-marie

buffets. On the one hand, you open that hotel room

door and see immaculate sheets and you think, “Ah -

no one has ever, been here before.” On the other, you

cautiously approach a mangled buffet and ask, “How

many people have been here before!?”.

The hardware. Ever notice that the heavier and

sturdier the knife feels, the more you think you’re

going to enjoy the meal? Good food foreplay.

Timing. It’s a fine balance between waiting so long

for a meal that you’re screaming at the kitchen,

and having your meal rapidly and unceremoniously

plonked down in front of you before you’ve even had

your first sip of wine - suggesting that maybe, you’ve

just inherited someone’s rejected leftovers.

Smells. Olfactory stimulation is a great way to

transport a diner to a new, exciting place. A friend in

hospitality once sprayed the inside of some ‘Californian

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Promotion’ menus with citrus, when diners opened

them they were enveloped with a zesty expectation of

what was to come. Great food foreplay. On a recent

trip to a steakhouse, all I could smell was fish (of which

there was none of the menu). Bad food foreplay.

Service. No one wants to wait around for hours to

be served, but on the flipside, sometimes people just

try too hard to please, “Are you enjoying yourself?

Did you like that? Do you want more of this?”

Leaving you awkwardly replying, “Yes, I love it. It’s

really good. I’ve never had anything like it.” Trust

me, if I wasn’t into it – you’d know about it.

By the time the main course arrives, you’ve already

decided whether or not you’re going to enjoy it.

Heaven forbid you get into that situation where you’ve

sat down and ordered, only to have the daunting

revelation that this isn’t what you fancied. But it’s

too late – and you just have to get the whole ordeal

over and done with, leaving you feeling unsatisfied,

frustrated and let’s face it… probably still hungry.

eating my words

Call 8129 8882 for reservations4/f ifc mall, 8 Finance Street, Central, Hong Kongwww.pure-dining.com

The new RED Bar + Restaurant Now Open

C

M

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CM

MY

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CMY

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Foodie.pdf 1 17/05/2012 6:34:39 PM