Foodie Magazine

DEC

EMBER 2009 • IS

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home, I'm FREE!

CHRISTMAS food huntingParty to GO

FLOATING escape

ReAdeR OFFeRJean-Paul Hévin chocolates

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foodie | deceMBer 2009

The silly season festivities have officially begun and there are still 3 month’s worth of celebrations to look forward to! Christmas, New Year, Lunar Chinese New Year and

Valentine’s Day…it doesn’t stop!In this issue, it’s all about Christmas.

We’ve included a special Christmas Edition for Food Hunt to help you pick the perfect venue for Christmas parties, and a special tipples feature to really get you in the festive mood. If you need to cater your own Christmas party, we’ve found you three catering companies that offer excellent services depending on your needs. From fine dining to family fare, these companies will have you looking like the consummate host or hostess.

Sponsored by Jean-Paul Hévin, we are also giving away some scrumptiously decadent chocolates to 10 lucky readers. Turn to page 3 to find out more. And on behalf of the team, we wish you a very Happy Christmas!

June Chan Editor [email protected]

Want to reach all foodies?

contact us at 8101 6900 [email protected]

for advertising enquiries.

publisher Y’s Media Limited editor June Chan Sub-editor Gemma french art director sandy Chiu photographer Allen Chan Contributors Kim Yukawa, Laura Miller, seema Bhatia, Lakshmi harilela Business manager Ben Lu published by Y’s Media Limited, rm 1618, Pacific trade Centre, 2 Kai hing road, Kowloon Bay, Kowloon, hong Kong printed by fantasy Printing Ltd, 7/f tin fung industrial Mansion, 63 wong Chuk hang road, hong Kongfoodie is published monthly, 12 times a year. foodie is registered trademark @ Y’s Media Limited 2009. the contents of the magazine are fully protected by copyright and nothing may be reprinted without permission. the publisher and editors accept no responsibility in respect to any products, goods or services that may be advertised or referred to in this issue, or for any errors, omissions or mistakes in any such advertisements or references.

www.foodiemagazine.com.hk

On the Coverfood hunt 08

Party to Go 16

sweet escape: Aqua Luna 26

In this Issueeditor’s note 01

foodies news 02

new in town 03

foodies events 06

hot offers 13

tipple special 16

Guest Chef: Josh Chu 20

Cook it Yourself 22

eat smart 24

editor’s Blog 28

C O N T E N T SMonthly Magazine | December 2009 • Issue 6

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salad recipes Wanted do you think your salad is the best in town? then here is an opportunity to submit your favourite salad recipe to dressed® by the end of this month. using the listed dressed® ingredients, the best 12 salads (judged by the dressed® culinary team) will be featured as the ‘weekly special’ on the menu from the 1st January. the creator of the best-selling salad will win 50 complimentary salads and the recipe will become a permanent feature on the menu. to enter the competition, pick up your entry form at dressed®

outlets or send your recipe to [email protected].

Gourmands Gift Vouchers stuck for Christmas gifts? why not give your family and friends dining gift vouchers this year? w52, the recently-opened italian restaurant on wyndham street, has launched $500 and $1,000 gift vouchers available on request. for further enquiries contact Marlene Cruz on 5168 5252.

five for foodies Good news for foodies! the hullett house is pleased to announce its official opening and the launch of five gourmet restaurants and bars. the venue is not only a boutique hotel, but also a landmark colonial building showcasing a unique blend of Chinese and British influences. each eatery is decorated to bring to life different aspects of hong Kong’s colonial past. find out more at www.hulletthouse.com.

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Bar à chOcOlat et BOutiqueshop 2045A, ifc mall, Centralt 2111 9770

In less than two years, Jean-Paul Hévin has opened his third outlet in Hong Kong. This third shop features a dine-in area in ifc mall. Close to the Four Seasons Hotel, this ‘chocolate bar’ features the regular chocolate choices to take away and a simple a la carte menu for those who want to sit down and enjoy a light meal. Offering salads, sandwiches, hot chocolates (6 hot and 2 cold choices!) and coffees, a few highlights on the menu include the curry made from Jean-Paul’s recipe and the afternoon tea option with a selection of handpicked teas. Prices range from $55 to $188. editOr’s chOicethe chocolate tea set – great for chocolate lovers! it features five chocolates which go well with a nice cup of tea.

neW in toWn

reader offer

10 lucky readers will win an exclusive 4-piece pack of Jean-Paul hévin chocolates.

to stand a chance of winning, simple fill in the form below:

[ ]Your details

name___________________________

Contact no._____________________

email____________________________

Address _________________________

_________________________________

_________________________________

return the form to Y’s Media Limited, rm 1618, Pacific trade Centre, 2 Kai hing road, Kowloon, hong Kong. Please write ‘Jean-Paul hévin reader offer’ on the envelope.


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Pastis65 wyndham street, Centralt 6474 2613

This cosy and cheerily-lit restaurant and bar is a brand new French bistro located in the heart of Central. Pastis boasts an authentic French atmosphere with leather banquettes, raw wood finishes and antiques flown in to create that typical bistro feel. The food is not overly complicated as we have come to expect French food to be, but every dish is as tasty as it is simple, made from recipes handed down through the generations. Be

editOr’s chOicethe classic escargot – a simple dish cooked with quality ingredients.

neW in toWn

sure to sample the homemade duck rillette as well as the hearty beef burgundy. To make your meal even more enjoyable, the prices of most dishes vary between $50 and at most, $148.

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A family-owned and operated business, the newly opened Coast offers authentic Australian fare. Spanning over 4,000 square feet and situated right next to the Mid-Levels escalator at 32 Hollywood Road, it’s hard to miss this huge bar and dining venue that can seat up to 180 people. Opening from 8am to 3am daily, it is the perfect eatery for all-day grazing. With the menu offering a wide range of fresh seafood, their prime steaks

editOr’s chOicethe lamb shank and chestnut pie – a fantastic winter dish which is delicious and filling.

cOast1st floor, Kinwick Centre, 32 hollywood road, soho, Centralt 2544 5888

neW in toWn

are also thumbs-up choices. Check out their sophisticated interior while you are dining, the costal theme brought to life through textures and design, even the tiles look like fish scales!


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5th SaTeast asian games Fireworks dinnerthe sky Lounge prepares a four-course seafood dinner to celebrate the opening of the hong Kong 2009 east Asian Games. serving mouth-watering seafood dishes from crabs to lobsters, diners can also enjoy breathtaking live firework displays over Victoria harbour from their seats. the dinner costs $918 per person.Level 18, sheraton hong Kong hotels & towers, 20 nathan road, Kowloont 2369 1111 ext. 4

6th SuNthe French Window Opensoverseen by Chef Justin Quek and Chef Mickael Le Calvez, this new french restaurant not only boasts harbour views, but also exquisite contemporary french fare with an artistic twist. featuring the freshest of local ingredients, it’s sure to wow. 3101, Podium 3, ifc mall, Centralt 2393 3812

14th mONlimited dessert cheese OfferClassified is offering a dessert cheese– Mont d’or – from this week while

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stocks last. eat the divine cheese hot from the oven with green apples, sweet potatoes and bread, or take it home to enjoy at leisure. expect to pay $113 for 250g.108 hollywood road, sheung wan t 2525 3454; 31 wing fung street, wanchai t 2528 3454

24th – 27th THu – SuN7th hong Kong Food Festival shop for foods and beverages at this annual food festival held at the hong Kong exhibition and Convention Centre. hundreds of local and international exhibitors will be showcasing a wide variety of delicacies and this year, three pavilions have been added to the event to incorporate tea, coffee and wine. for more information, please visit http://www.hka.com.hk/mini/food_minisite/food_info_Cexhibitor.htm

[ FOOd hunt ]


A Stylish Twist

Olive has launched a new gastronomic menu at both of its outlets. Executive Chef Michael brings added flavour and visual dimensions to traditional Greek and Middle Eastern cuisine. Sample the prawn saganaki ($188) - a rich dish of tomato, feta and roasted prawns. For an exotic main course, the rabbit bistayeea ($198) is Morocco’s celebrated pie filled with sweet spiced rabbit, egg and almond on a minted cabbage salad. shop r008, Garden rooftop, Civic square, 3/f elements, 1 Austin road west, Kowloon t 2810 8585; 32 elgin street, soho, Central t 2521 1608

Exquisite Chinese SoupsOne of the best things about winter is gathering together to share a pot of hot soup. OVOlogue has introduced three Chinese soups served hotpot-style. The first choice is fish maw with Chinese herbs and wild mushrooms in fish broth ($175), said to be good for the skin and for invigorating the kidneys and liver. The braised lamb with Chinese herbs ($158) is an excellent choice for those who want to try lamb soup cooked Chinese-style. For those who like it hot, the seafood in spicy sauce ($198) is a winning choice. These three soups are only available in the evenings. G/f, 66 Johnston road, wanchai t 2527 6088

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Jazzy New Menu

If you love jazz as much as food, then Mrs Jones’ is the place to be, offering delicious Italian fare and great jazzy tunes. Featured on the new winter menu which suits the chilly weather is the polipo salad ($90), a fine appetiser of marinated octopus served with Italian rice salad and fava beans, topped with luscious yellow tomatoes. Why not try the grilled lamb chops ($185) for a flavoursome main course, or the classic maccheroni alla carbonara ($135)? The warm dark chocolate pudding ($60) is definitely a scrumptious way to end your meal! 79 wyndham street, Central t 2522 8118

Unlimited Lobsters

Attention all lobster lovers, Angelini is offering a lobster lunch at $468 per person throughout the month of December. Only available on Sundays, guests can enjoy unlimited servings of Boston lobster accompanied by a buffet of Italian antipasti, salads, soup, homemade desserts and a choice of the chef’s signature dishes from different regions in Italy. The lunch is complemented by free-flowing rose champagne on the 26th, and Brut on other Sundays. Mezzanine, Kowloon shangri-la hotel, 64 Mody road, tsim sha tsui t 2733 8901

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christMas edition christMas edition christMas edition

Snow X Fire

Fancy celebrating a white Christmas in the heart of town? At The Backyard, you can enjoy an alfresco barbeque buffet surrounded by all the artificial snow you desire for the whole month, warmed by the romantic glow of flaming torches. On Sundays, 24th, 25th and 31st, live fire juggling performances will be an exciting highlight not to be missed. The buffet costs from $398 to $598 per adult and from $238 to $438 per child.4/f, Langham Place hotel, 555 shanghai street, Mong Kokt 3552 3200

Party at Good Value

If you are looking for a budget Christmas party venue, The Phoenix is an ideal choice. The restaurant can cater for up to 35 people and for the fourth year in a row, the festive menu (served for both lunch and dinner every day until the 25th) is only $295 per person. The four-course menu offers three choices per course, and vegetarian main course options are also available. To up the party vibe and enjoy free-flowing drinks, simply add an extra $200 per person. G/f, 29 shelley street, Mid Levelst 2546 2110


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Viet-French

Looking for a meeting of cultures this Christmas? Ricepaper is offering a special Christmas menu from 24th to 26th. Starting off with a festive drink and followed by a four-course mouth-watering dinner set at $498 per person, the choices include a good mix of seafood and meat dishes, showcasing the best of French and Vietnamese cuisine. Book before 21st and $50 will be deducted from each diner’s bill. Citibank credit card holders can order the set at a reduced price of $398 per person.tsim sha tsui - harbour City t 3151 7801, Causeway Bay – wtc more t 2890 3975, Kowloon tong – festival walk t 2265 8615t 3552 3200


A Fusion Twist For the festive season Aspasia has jazzed up its lunch and dinner menus with fusion dishes to provide you with an unforgettable Christmas meal. At lunch, set menus ($388 to $568) offer a selection of starters and main courses. Recommended dishes include the seafood salad with sun-dried tomato and lime dressing and the slow-cooked baby goat done three ways. For dinner, a five-course menu is served at $928 per head. The Japanese blue fin tuna carpaccio starter is sure to whet your appetite! 1/f, the Luxe Manor, 39 Kimberley road, tsim sha tsui t 3763 8800

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The British way

The Pawn is offering a credit-crunching Christmas deal, so you can treat your family without breaking the bank. With the Christmas Eve and Day set menu priced at $588 per adult ($688 including wine), children under 12 can dine at 50% off! And what’s onthe menu? Every traditional English festive dish you can think of, from Christmas pudding to mince pies!62 Johnston road, wanchait 2866 3444

Red Cake

Want to try something unusual and absolutely delicious this Christmas? Then this ALL RED cake selling at SEVVA is the ideal treat for you. Created with Bonnie Gokson’s own twist on the traditional celebration cake, this chiffon sponge is made from red buttermilk, cherry jello and fresh cream, topped with cherries and raspberries. Selling at $500 for 500g and $850 for 1000g, the cake is also available to eat in.25/f, Princes Building, 10 Chater road, Centralt 2537 1388

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hot offers

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A Vegetarian Celebration

Whether you’re vegetarian or just want to trade meat for veg this Christmas, the vegetarian Christmas dinner on both the 24th and 25th at The Peak Lookout is ideal. The veggie menu is available at $558 per person and replaces meat and seafood dishes with a selection of tasty options including black truffle, mushroom and barley broth and filo baskets made with ginger dill, Portobello mushrooms, vegetables and chestnuts. Don’t miss out on this great opportunity, as there will also be live music from 8pm and a visit from Santa Claus for the kids!121 the Peak, the Peakt 2849 1000

Free cheese Platter lawry’s the Prime rib is offering customers a complimentary cheese platter for every wine tasting package ordered. At $198 per head, the package includes two hours of unlimited organic wine from Monday to thursday between 6pm and 10pm. this special promotion runs until the 17th. 4/f, the Lee Gardens, 33 hysan Avenue, Causeway Bayt 2907 2218

luxury haMPer FOr shOPPers those who spend over $6,000 in one day at any two lee gardens stores from now until the 25th can take

home a special Christmas hamper! the hamper is packed full of delectable treats to suit every palate, from pheasant pate to fine wine. for more information check out www.leegardens.com.hk.

Free Beer Plus discOunt Get a free glass of draught beer while dining at the café in the evening from now until the 30th. there will be a 20% deduction to the bill for those who hold hang seng credit card. or one diner can eat for free during lunch if you come in a group of four upon presenting the credit card.2/f, sheraton hong Kong hotel & towers, 20 nathan road, tsim sha tsui

t 2369 1111

drinKs FOr Freethroughout the month, lemon exchange is offering a free drink with any order of $60 or above. shop 5A, G/f, 45-47 Cochrane street, Centralt 2798 6698

halF Price On Winesin celebration of h one’s 3rd anniversary, selected wines and champagnes can be enjoyed at 50% off from now until the 15th.shop 4008, Podium Level 4, ifc mall, 8 finance street, Centralt 2805 0638

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Make sure you kick off 2010 with a bang! One of the hottest New Year’s Eve themed parties in town will be hosted at Duetto. With a ‘Bollywood Babes and Mafia Men’ theme, the party starts at 7pm with canapés and cocktails followed by an extensive Italian/Indian dinner. A large variety of mouth-watering items including parmesan tart with eggplant caviar and their signature beef tagliata will be served –

complemented with unlimited house spirits. After dinner, you can choose to count down either on the dance floor or on the outdoor terrace. The party then concludes with a hearty hangover breakfast buffet at 3am! To participate from start to finish costs $890 per person, while arriving after 11pm is $690. Remember to dress to impress, as prizes will be given for the best dressed Bollywood babes and Mafia men!

Countdown from Mumbai to Milan

don’t Miss don’t Miss don’t Miss don’t Miss don’t Miss


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Tipple Special

Mini VodkasABSOLUT VODKA is offering a mini Christmas edition three-in-one pack for $98. The miniature bottles reflect a genuine minimalist approach, while the icy, sleek carry cases kick off your party just right. Available at major 7-Eleven outlets.

Playful RedGrand Marnier celebrates the coming festivities with the luck of irresistible red lacquer. The7th in the series, these luxe exteriors protect the same sophisticated blend of oak barrel-aged cognac and bitter citrus bigaradia orange. With only 300 bottles available in Hong Kong for $308 per bottle, what are you waiting for? Get yours at Watson’s Wine Cellar or Oliver’s now. F

When are the best times for a tipple? Birthdays, weddings, break-ups and of course the upcoming holiday season! This month we have selected three tipples to spice up the festive mood. They also make perfect Christmas gifts.

Lovely Bubbly Want to start your celebration in cork-popping style? Then the seasonal Perrier-Jouët gift boxes are just what you need for some seasonal indulgence! Packed in elegant boxes with choices including flute glasses, these holiday sets cost from $1,168 to $1,580 and areavailable at City Super, Oliver’s and Watson’s Wine Cellar.

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Party to Go

Launched in 2005 by Carmen Ros, Bite Me was created out of passion rather than for financial gain. Spanish-born and

raised in Australia, Carmen was a restaurateur in Melbourne as well as a qualified English teacher. When she first came to Hong Kong, she taught English for about seven years before she decided to fully commit to the food business again. “I have always had a passion for food and entertaining, and Bite Me is a great creative outlet as I love experimenting with flavours,” she says enthusiastically.

Managing her entire catering business from her apartment kitchen in Mid-Levels, she and her assistants cook feasts for all kinds of events, from regular corporate lunches for 10 to cocktail parties for up to 150 people. So what’s so special about

Bite Mewww.bite.com.hkt 2307 0097

with just one phone call, you can get everything you need to throw a mind-blowing party with the help of three very unique catering companies. they aim to cater to all your needs and requirements. from stag and hen to Christmas to weddings, they can help you throw the party of the century!


her services? “Bite Me is more than just a catering company,” she says. “We can organise the whole event, from hiring waiters and equipment to arranging the entertainment.” With tailor-made menus to suit the needs of her clients, most of Carmen’s ingredients are imported from overseas, with meat from Australia


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or New Zealand and antipasto from Spain or Italy. Carmen is determined to keep Bite Me a small, friendly business. She explains, “I love to give extremely personalised service and cater to the client’s specific needs. This is not always possible when dealing with a large catering company.”


delicious cateringwww.delicious-hk.comt 2559 0144

With a production kitchen in Sai Ying Pun, Delicious Catering is a catering company

run by a husband and wife team, Dennis and Anousaka Villanueva. Catering for intimate family gatherings, it also takes corporate functions in its stride. “We catered a music festival two weeks ago, providing a feast for about 1,500 people,” says Dennis proudly.

With a busy schedule, Dennis and Anousaka make sure they help out in every process of the catering. “I do most of the cooking despite having

staff on hand, because I want to make sure the quality and taste is always of the highest standard,” Dennis adds. “Me and my wife also try to give each client our full attention and always anticipate their needs.”

During the peak season, bookings have to be made at least two weeks in advance to ensure time to plan the menu and logistics. “Our corporate and private functions have always been our bread and butter,” Dennis explains. Their junk catering is also very busy during summer, with an average of four boats out on weekends. Delicious Catering serves real party food from spit-roasted whole lambs and pigs to hot and cold canapés. Whether it’s a small gathering or a huge function, their aim is always to provide delicious food to boost the party spirit!

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From an extravagantly romantic dinner for two to an eco-friendly wedding party, Relish Kitchen can help you, whatever your

needs. “We love challenging requests from clients because whatever is imaginable is achievable at Relish Kitchen,” says Managing Director, Taryne Hall. Trained as a chef and having worked in the industry since she was a kid, Taryne is the creative force behind the menus and is assisted by a team of talented chefs to follow through on her ideas.

Working with clients’ requests and within their budgets, Taryne reveals that the job is incredibly challenging. “Each client’s oven is different, each space requires a different sense of service. One man’s potato is another’s rice,” she says. But Relish makes it happen. Not

only do they plan the menu, do the grocery shopping, prepare the meal and clean up the kitchen afterwards. “We cover all aspects of events, from flowers, staffing and entertainment to invitations – the whole production. We also arrange team building, healthy cooking seminars and private dining.”

Aside from catering parties and functions, Relish Kitchen also offers gourmet lunches delivered to homes and offices from their Sai Ying Pun kitchen. This month, Relish Kitchen is offering various Christmas lunch feasts to cater for anything from eight to 70. Options range from brined French baby turkey and top quality Australian yule ham to whole baked salmon with Portobello mushroom stuffing. There is also a vast selection of delicious Christmas desserts ready to go anytime!

With these intimate catering services, you can easily host a family gathering or marvellous party without any of the hassle. F

relish Kitchenwww.relish-kitchen.comt 3481 1924


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[ guest cheF ]

Executive Chef Josh Chu, formerly of Wagyu, is now facing his biggest challenge cooking simple Italian/American fare at the newly opened Posto Pubblico. Josh shares his favourite dishes and some insider tips.

FROm cOMPlex TO SImPLE

WHAT IS THE BIGGEST CHALLENGE YOU FACE FROM COOKING AUSTRALIAN CUISINE TO ITALIAN/AMERICAN FARE?The biggest challenge is going from complicated to uncomplicated. Australian cuisine combines many cooking styles and flavours, while Italian/American food is surprisingly simple, with each dish concentrating on a limited number of ingredients. I have to get past the fact that the dish isn’t missing something.

THE RECIPES AT POSTO PUBBLICO HAVE BEEN PASSED DOWN THROUGH GENERATIONS. WHAT IS THE MOST DIFFICULT PART IN RE-CREATING THESE DISHES?The challenging part is trying to re-create those family recipes using different ingredients. Those different ingredients have a unique look and taste, but need to retain the authentic Italian feel.

WHAT ARE YOUR TOP THREE CHOICES ON THE MENU?The veal meatball is my favourite, as I’ve been lucky enough to learn the secret family recipe. My next choice would be the cacio e pepe, which is a very simple spaghetti dish cooked with cheese and pepper – with our own little twist. My third choice would be the chicken francese because it is made almost completely from local ingredients sourced in Yuen Long!

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[ guest cheF ] 21

Bucatini all’amatricianaingredients

• 150gbucatinipasta• 2tomatoes,peeled• 20gonion,chopped• 20gpancetta,chopped• 20gpecorinocheese,grated• 4basilleaves,chopped• 20mloliveoil• Saltandchilliflakes

MethOd1. Blanch pasta in salted boiling

water until half cooked, then cool in ice water.

2. saute the onion and pancetta in olive oil until the onions are translucent and pancetta slightly crispy.

3. Crush the tomatoes with your hands and add to the pan. Cook until the tomatoes are tender.

4. Add pasta to sauce with a little pasta water and cook until pasta has soaked up some sauce.

5. Add basil and cheese and season with chilli and salt. the pasta should not be spicy, but should have a little kick. Plate and serve.

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[ cOOK it yOurselF ]

Christmas Baked Peppers

ingredients• 1redpepper• 2cherrytomatoes• 2garliccloves• 2saltedanchovyfillets• Ricottacheese• Freshbasilleaves• Oliveoil• Balsamicvinegar• Seasalt&freshlygroundblack

pepper

PreParationPreheat the oven to 250°C

Method1. halve each pepper lengthways

and remove the core and seeds. in each half pepper put a tomato, garlic clove, anchovy fillet and 1 tablespoon of ricotta cheese. drizzle the peppers generously with olive oil.

2. Bake the peppers for 30-40 minutes, or until the peppers are soft.

3. Garnish with fresh basil and lightly drizzle with balsamic vinegar. sprinkle salt and pepper to taste.

Kim Yukawa is a food stylist and a recipe writer. she was born in hong Kong and raised in Kobe, where she spent most of her childhood in her grandma’s kitchen.

Sweet and juicy baked red pepper is a simple and easy side dish to add a touch of Christmas to your plate!

text & photo by Kim yukawa

[ cOOK it yOurselF ] 23


[ cOOK it yOurselF ]

the old english wassail

serVes22 people

ingredients• 12wholecloves• 6mandarinoranges• 1gallonapplecider• 1/2cuplemonjuice• 11(1-inch-long)piecescinnamon

sticks• 2cupsvodka• ½cupbrandy

PreParationPreheat the oven to 180°C/Gas 4/fan oven 160°C.

Method1. insert the cloves into the oranges

and bake uncovered for about 30 minutes.

2. Gently heat up the cider until it foams and then remove from heat.

3. toss in the lemon juice, cinnamon sticks and oranges.

4. simmer over low heat for about 30 minutes.

5. Add vodka and brandy. Mix well and serve warm.

text & photo by Seema Bhatia

Wassail is a toast that originated from the Anglo-Saxon phrase “waes hael”, meaning “good health”. In the old England, it was a custom for every English family to have a steaming bowl of wassail ready to serve throughout the holiday season. People would go from door to door, bearing good wishes with their wassail bowls. In return, the householders would offer them drink, money and Christmas fare. The practice was believed to bring good luck for the new year. This Christmas, send blessing to your party guests with a bowl of warm wassail!

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[ eat sMart ]

The healing red bean

As a cook, I strongly believe in the healing powers of certain ingredients. The aduki bean, also known as the red bean, is one of my favourite ingredients during winter. Revered in China and Japan for its healing and medicinal qualities, for centuries this bean has been used in Asia to treat diseases associated with the kidneys. In Traditional Chinese Medicine (TCM), the kidneys are associated with the emotion of fear, and traditionally it was believed that aduki beans helped to restore courage to all who consumed them. In Japan, these red beans are known as ‘The King of Beans’, as they are believed to strengthen the kidneys, lower bad LDL cholesterol and prevent various forms of cancer, particularly breast cancer.

Aduki beans are, of course, excellent ingredients as they offer a rich and grainy texture to dishes. High in potassium, fibre, vitamin B and trace minerals, they make the perfect accompaniment for rice, pasta and even sweets. During the winter months,

they help boost energy, keep the body warm and fight off infections. When people feel lethargic due to the change in season, eating aduki beans with ginger will improve circulation in the system, thus boosting energy levels and aiding blood flow to the body’s extremities. It seems appropriate therefore that the colour of these beans is a deep red,

symbolising blood.

But how does one incorporate these beans into everyday life? The answer is simple. Just replace other beans with aduki beans – for example in chili and lentil recipes, dips, cakes and pastas – the list goes on. They are extremely versatile making them easy to adapt to a number of recipes. The beans should be soaked (preferably overnight) with kombu (seaweed) to remove the phytic acid which is wind producing. Soaking beans enables you to absorb the beneficial nutrients contained in the beans as well as reducing the cooking time by half. These beans are available in City Super, Three Sixty and numerous Chinese health food stores. F

text & photo by laKShmi harilela

Lakshmi harilela graduated from the natural Gourmet institute for health and Culinary Arts in new York. her love of cooking led her to set up Love true food Ltd, where she works as a private chef. she is also a food stylist, Ayurvedic nutritional therapist and flower remedy expert.

Hong Kong specialises in the importation of boutique wines from the Cape, South Africa. These are carefully selected by our partner, Mr. Peter Jansen - a qualified enologist who began his wine career in Hong Kong in 1989.

Our philosophy is to match good wine with good food. We have therefore incorporated food suggestions by the wine-maker for each of the wine and where possible, a local flavour has also been introduced.

旨廬

19A, Goldfield Ind. Building144-150 Tai Lin Pai RoadKwai Chung, Hong KongTel: 24551638 Fax: [email protected] www.victorywines.hk

Victory Wines


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Floating Escape

It’s always a good idea to escape from the hustle and bustle of the city every once in a while. Considering that the Aqua Luna has recently launched private

sailing trips, you now have the chance to get away from it all on a traditional Chinese junk boat while enjoying the fresh air, stunning views and a gourmet buffet on board.

Accommodating between 20 and 80 guests, the junk can be booked for all kinds of parties and events or a 45-minute day cruise. The three-hour dinner cruise sails from Tsing Ma Bridge to watch the fireworks at Disneyland, or to an exclusive secluded beach cove for a late night dip.

On the upper deck there are comfortable lounge beds for sipping cocktails before Aqua Luna drops anchor and a mouth-watering buffet is served, with food prepared in the Aqua and Hutong kitchens. For reservations and more details, please contact 2116 8821 or visit www.aqualuna.com.hk. F


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Floating Escape

28 [ editOr’s BlOg]


“We are living in a world today where lemonade is made from artificial flavours and furniture polish is made from real lemons.”Alfred Newman – American composer

Lemonade is one of my favourite drinks. A friend highly recommended the lemonade at Lemon Exchange so I dropped by on a quiet weekday to give it a try. Considering that it is made fresh with real lemons, at only $18 for a regular size (and $4 extra for a large), it is great tasting at a great price. While ordering the lemonade, I also ended up ordering a few other items as I was drawn to their gourmet fast food menu.

There is foie gras de oie as an appetiser and white truffle oil as a dressing. I was impressed with the selection of fine items offered at very good prices. I had the scrambled egg foie gras de oie sandwich and even watched how they made it. The eggs are cooked with foie gras with no added oil. The staff explained that the foie gras releases juice which is absorbed into the eggs. I absolutely loved the sandwich. The eggs tasted rich and buttery with the absorbed flavours and at $48 this is definitely a dish to try! I also ordered their other signature drink – the classic fruit lassie – made from fresh fruits and Indian yogurt. I chose the papaya flavour as their mango was sold out on the day due to it being the most popular choice. I found the drink refreshing and filling – almost a meal in itself!

The $28 avocado green salad sandwich was another tempting offer, so I got it as a takeaway for a colleague who enjoyed it hugely. To sum up, Lemon Exchange serves healthy fast foods, mostly as a takeaway option. Meat choices include beef bolognese, Teriyaki chicken and a few dishes with bacon and cured ham.

lemon exchangewww.lemon.hkShop 5a, G/F, 45-47 Cochrane Street, CentralT 2798 6698

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Avocado green salad sandwich

Freshly made lemonade

Scrambled egg foie gras de oie sandwich

where to find usCentral, admiralty & Sheung Wan

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