Foodie Magazine

New Restaurants

unveiled

Sweet escape to the Gold Coast

ReadeR offeR

Ghoulish Goodies cookbook giveaway!

A taste of Germany

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[ EDITOR’S NOTE ] 01

Foodie | OCTOBER 2009

October. Hmm…pumpkins and beers spring to mind! Seeing as we’re celebrating Oktoberfest and Halloween this month, we’ve picked

3 German restaurants where you can taste authentic German foods and beverages. And don’t miss the chance to join in the annual celebration at the Marco Polo Hong Kong Hotel.

We’ve also added a new section - New in Town - to highlight new restaurants. And with the great response to our previous Guest Chef column, this month we invited Sharon Bower to share with us a Halloween recipe that can be recreated with sausages (a German favourite!). Sharon provides top tips to guide you in making the dish at home to wow your guests. To win copies of her cookbook, please write in to tell us why you like Halloween.

Last, but not least, we found you a devilishly divine wine to pair with pumpkins and sweeties, which also makes the perfect Halloween gift. We wish you all a happy Oktoberfest and Halloween – here’s to strong livers and a detox in November!

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-editors abbey buxton, gemma French Art Director Sandy chiu Photographer allen chan Contributors Verena hui, angie lee, laura Miller, Kim yukawa 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 Wing King tong printing ltd, 3/F, block i, leader industrial centre, 188-202 texaco road, tsuen Wan, n.t. 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 Covernew in town 03a taste of germany 14guest chef: Sharon bower 20Sweet escape: Sou Sushi 28 robatayaki

In this Issueeditor’s note 01Foodies news 02Foodies events 06 Food hunt 08cook it yourself: 22 Jack o’ Mac cheeseWine talk: cellar of the devil 24eat Smart: Wholesome 25 halloween treatshalloween Special 26 editor’s blog 30Where to find us 32

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[ FOODIES NEWS ]02

‘old china’ on Wyndham StreetWith its eye-catching heavy oak door, it’s pretty hard to miss the basement restaurant and bar - yun Fu - on Wyndham Street. but what you may not know is they recently added a chic bar area for casual drinking. adorned classic chinese furniture from comfortable bed sofas lined with silk cushions to hadda silks divan seating spaces, yun Fu’s glowing red lanterns will guide your way.

Fair trade coffee arrives at SeVVa

‘organic’ and ‘fair trade’ are the buzzwords of today, and SeVVa

is proud to announce that it is the first in hong Kong to serve 100% certified organic fair trade coffee. using graffeo coffee beans, SeVVa’s coffee has an incredible sweet caramel aroma and buttery smooth feel, revealing delicate floral notes combined with layers of sweet nut and a bittersweet dark chocolate finish. We suggest pairing it with SeVVa’s new cake selections!

Vodka goes mangoWe challenge you not to fall in love with the new mango flavour of absolut Vodka. infused with the taste of ripe mango, with just one simple mixer or fruit juice, the exotic sweetness of this tropical fruit vodka can create a wide range of cocktails – or simply enjoy it as a shot. Where can you try it? an exclusive launch party will be held at beijing club. For details, please visit www.beijingclub.com.hk.

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SMLShop 1105, 11/F, times Square, 1 Matheson Street, causeway bayt 2577 3444

Short for ‘Small Medium Large’,SML got its name from the dishesthat come in three portion sizes toprovide an alternative to the typicaldining experience. Choose the small portion to try a little bit of everything! With an 8-foot pink sculpture standing tall at the entrance, the SML baby is the icon of this new hip restaurant that spans 7,000 square feet. Featuring an island bar with a state-of-the-art wine vending machine, an open kitchen, reserved and communal dining areas, as well

EDITOR’S ChOICESMl baby – a refreshing smoothieblended with yakult, strawberries,raspberries and fresh milk.

as an extensive outdoor terrace, this is the place to chill out with your colleagues after work. When it comes to its culinary offerings, SMLserves casual European fare suchas salmon tartare, baked macaroniwith cauliflower cheese and a pot ofchocolate dessert with chocolate mousse and fudge.

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IL BEL PAESE51-53 hennessy road, Wanchait 2528 2200

For eight years, il Bel Paese has brought the best of Italian gourmet fare to Hong Kong. Its new store on Hennessy Road, Wanchai, brings us more of the same, but on an even grander scale. This sixth outlet is spread over 3 storeys. The ground floor sells cheeses, cold cuts, homemade bread and cold and hot dishes from soups, salads and pastas to desserts. All of these can be enjoyed as take-aways, or as dine-in on the first floor. For those who want to enjoy an Italian feast for lunch, the second floor offers a buffet prepared by the Italian chef from Monday to Friday at $130 per person. In the evenings, the entire second floor is transformed for monthly events such as cooking classes, themed dinners, food and well-being talks, and is also ideal for private functions. EDITOR’S ChOICEthe home-style italian buffet – the lunch menu changes every day.

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Think thick-cut steaks grilledover a charcoal fire. Bistecca is thelatest steakhouse to open in the heartof Lan Kwai Fong. Boasting expertise in dry-aged Porterhouse steaks cooked in traditional Tuscan style, Bistecca’s steaks are meant for sharing. Modelled after an old-fashioned Italian butcher shop, the restaurant features a custom-built fridge displaying sides of prime beef right next to the entrance, as well ascarving tables and dangling meathooks. The menu includes a selectionof Italian fare, including classic

EDITOR’S ChOICEthe medium-rare delmonico 24oz bone in rib eye, a perfect meaty dish to share.

BISTECCA2nd Floor, grand progress building, 15-16 lan Kwai Fongt 2525 1308

antipasti, fresh pastas, seasonalsalads, sumptuous seafood and ofcourse, a selection of meats fromWagyu beef and U.S.D.A. steaks to grilled lamb chops. A variety of homemade sauces - porcini, chianti mustard, catsup and gorgonzola cream – are available to complement the meats. A semi-buffet lunch is available from $88 and up.

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[ FOODIES EVENTS]

2nd FRIEvent: opening of café gray deluxeWhere: level 49, the upper house, pacific place, 88 Queensway, admiraltyReservations: 3968 1106housed on the rooftop, this gourmet café overlooks the stunning Victoria harbour and serves the european classics and signature dishes of new york chef gray Kunz.

7th wEdEvent: dessert cooking classWhere: il bel paese, 51-53 hennessy road, WanchaiTime: 7pm to 8:45pmPrice: $300 Reservations: 2528 2200learn how to make cookies, ricotta tart and chocolate chip cake.

13th TuEEvent: opening of harbour plaza 8 degreesWhere: 199 Kowloon city road, to kwa wanReservations: 2126 1988Featuring three restaurants and bars to offer a wide selection of cuisines from asian specialties to exquisite international favourites.

17th SaTEvent: gourmet dinner with sake pairingWhere: amber, 7/F, the landmark Mandarin oriental, 15 Queen’s road, centralTime: 7:30pmPrice: $1,688 per personReservations: 2132 0066

a eight-course French meal accompanied by nine superior sakes,including chogin and the Wing of Japan.

19th - 24th mON - SaTEvent: the cuisine of the Sun tasting menuWhere: caprice, podium 6, Four Seasons hotel, 8 Finance Street, central Price: 3-course set lunch $450, 7-course set dinner $1,480 or $2,280 with wine pairingReservations: 3196 8860caprice welcomes back Michelin two-starred chef philippe Jourdin. upon ordering the menu, diners get a chance to win a three-night stay in a Four Seasons Suites at Four Seasons resort provence at terre blanche for two persons.

22nd ThuEvent: autumn cuisine cooking classWhere: il bel paese, 51-53 hennessy road, WanchaiTime: 7pm to 8:45pmPrice: $300Reservations: 2528 2200learn how to make four dishes, including chickpea and octopus soup, breast of guinea fowl and limoncello zabayon.

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[ FOODIES EVENTS ]

24nd SaTEvent: pasta making cooking classWhere: osteria ristorante italiano, Mezzanine Floor, holiday inn golden Mile, 50 nathan road, tsim Sha tsuiTime: 9:30am to 2:30pmFee: $580 per class or $2,500 five classes with both options inclusive of lunchReservations: 2315 1010taught by chef Michele camolei, participators are seated at the kitchen counter to watch the cooking demonstrate. breakfast and a three-course lunch are served, with customised recipes to take home.

25th SuNEvent: the Wine FestivalWhere: ocean View court, 2/F, the arcade, cyberport, 100 cyberport roadTime: 12pm to 8pmorganised by the Wine association of hong Kong, the festival features wine and food fair, exhibition, performance, charity wine auction, tasting, and the first hong Kong Wine angel competition.

29th ThuEvent: classic pasta sauces cooking classWhere: il bel paese, 51-53 hennessy road, WanchaiTime: 7pm to 8:45pmPrice: $300Reservations: 2528 2200learn how to make four pasta sauces, including pesto, carbonara, bolognese and amatriciana.

30th - 1st FRI - SuNEvent: hong Kong Wine & dine FestivalWhere: West Kowloon Waterfront promenadeTime: 8:45pm to 10:45pm (30th oct), 1pm to 10pm (31st oct & 1st nov)Fee: Free admission. $150 for 12 wine tastings, and $10 for single wine tastingthe festival highlights include wine tasting, food sampling, wine appreciation classes and superb live music performance.

31st SaTEvent: halloween-themed four-course set dinnerWhere: red bar + restaurant & red SohoTime: 6:30pmprice: $328 or $500Reservations: 8129 8882 (red bar + restaurant), 8199 8189 (red Soho) red bar + restaurant offers the set dinner, a glass of wine, and a standard drink at the after-party for $328. red Soho’s dinner includes half a bottle of red or white wine for $500.

[ FOOD hUNT ]


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Bar bites

With the growing popularity of bite-sized snacks, Morton’s of Chicago follows the trend with the addition of a fabulous bar bites menu. The menu highlights gourmet finger foods such as four petite filet mignon sandwiches ($115) and three miniature crab cakes ($135). There is also a bigger bites menu, which is designed for sharing. This includes such dishes as the New York strip steak ($610) and the restaurant’s signature prime burger ($188).4th level, the Sheraton hong Kong, 20 nathan road, Kowloont 2732 2343

Autumn feast

Slip into autumn with Spasso ’s new five-course seasonal menu – set to fire up your taste buds for the season. Featuring starter, soup, pasta, and dessert, there are two entrées to choose from. Go for the pan-fried turbot fillets served with asparagus in lime and butter sauce if you fancy something light yet satisfying. If you’re hankering after a more substantial dish, select the seared U.S. beef hanger steak glazed with aged balsamic vinegar and served with rocket salad. The menu is on offer until December, and costs $498 for the turbot fillet option and $538 for the hanger steak option.Shop 403, level 4, ocean central, harbour city, tsim Sha tsui t 2730 8027

[ FOOD hUNT ] 09


Thai crabs

Until the end of the month, CaféSiam is offering diners the chance to taste crab from the southern coastof Thailand. Using fresh importedcrab, the chefs have created four dishes cooked in four different styles. For those who enjoy a bit of spice there is the Koh Pha Ngan whole crab ($228) and the Koh Samui fiery, crying whole crab ($228). For those who can’t take the heat, there is the Phi Phi crispy soft shell crab ($148) and the sautéed whole crab Phuket-style to try. Upon ordering the dishes, you stand the chance of winning a dream holiday to Thailand. Find out more at Hot Offers.g/F, 40-42 lyndhurst terrace, centralt 2851 4803

New look

Great news! The Press Room has reopened with a new seafood bar and a jet-fresh menu based on the seasonal offerings of the cooler months to come. A succulent selection of roasted fish will be highlighted on the weekday lunch and daily dinner menus. Plateaux de fruits de mer and marinated octopus are must-try dishes recommended by Chef Kris Bandel. Other excellent choices are the red wine braised oxtail and the hanger steak frites with red wine and shallot confit.108 hollywood road, centralt 2525 3444

[ FOOD hUNT ]


Lunch on sea

Looking for the perfect dining venue to spend a lazy Saturday? Top Deck allows you to enjoy al fresco dining while basking in the autumn’s warm sunshine and refreshing breeze. With a new Saturday lunch buffet now on offer, you can spend three hours catching up with your family and friends while savouring an array of international cuisines and special vegetarian dishes. If you have kids, there is a play area to keep them entertained. To mark the launch of the buffet, for every two adults, one child can eat for free. The buffet costs $198 for adults and $98 for kids aged 3 to 11. top Floor Jumbo Kingdom, Shum Wan pier drive, Wong chuk hang, aberdeent 2552 3331

Dine in style

The new Japanese pub snacks created by Tokoro Bar are perfect bite-sized portions and are presented like delectable artworks. All 10 new dishes are ranked according to a unique ‘bizarre’ scale. Wholly-heck raw marinated whole baby squid is the most bizarre dish, while twister-style dried baby sardine crackers are less unusual, but equally tasty. The newmenu is available every day after 6pm,with prices ranging from $47 to $87, orany three dishes for $150.level 3, langham place, 555 Shanghai Street, Mongkokt 3552 3330

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[ FOOD hUNT ]


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Italian fancy

If you love Italian fare, try Cecconi’s Italian, nestled in the heart of Soho. Featuring a new five-course menu by Chef Peter Birks, your taste of Italy begins with beef carpaccio and truffled mushrooms, with garlic aioli and shaved Parmesan. This is then followed by salad, seafood, pasta and dessert. This menu requires a minimum of two diners and is $428 per person.43 elgin Street, Soho t 2147 5500

New creation

Post 97 unveils an exciting a lacarte menu featuring eight new dishes created by new head chef James Black. Regular patrons are in for a treat! The Post mezze is a fantastic starter to share, while the California salad and salmon pave are light meal options. For a more substantial dish try the Black Angus beef cheese burger or the 1855 ribeye. Dishes are priced from $105 to $238.u/g 9 lan Kwai Fong, central t 2186 1817

Seafood temptationThe Café has added a new buffet table that serves freshly harvested pond prawns and jet-fresh oysters till the end of the month. Ranging from appetisers to hot dishes, some of the new choices include oyster tempura, prawn cocktail and oyster shooters. The round-the-clock buffet costs from $218 to $428 (adult), and from $88 to $218 (child).2/F Sheraton hong Kong hotel & towers, 20 nathan road, Kowloont 2369 1111 ext. 3333

[ FOOD hUNT ]


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don’t MiSS don’t MiSS don’t MiSS don’t MiSS don’t MiSS

Oktoberfest gets fierceThere is no excuse for missing this rollicking once-a-year grand event hosted by the Marco Polo Hong Kong Hotel. From 25th October to 14th November, every evening promises to be fun-filled with authentic German bites, beers, games, and live band especially flown in from Munich. So what’s on the menu for foodies? Mushroom sausage with potato

salad, roasted herb-marinated half chicken with carrots and roasted lamb leg pricked with garlic and onion-mustard sauce are just a few of the

tasty treats on offer.The entry fee of $100 from Sunday to Thursday and $80 on other days includes one beer and a souvenir beer mug – but there’s plenty more on tap! Get ready for a whole barrel of laughter, food and fun!

level 6, Viewing platform, Marco polo hong Kong hotel, harbour city, tsim Sha tsuit 2113 3217


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at $90 per person, ONE+ONE BAR offers unlimited servings of 11 selected beers along with a complimentary snack. the offer is available every night, from 9pm till midnight. lobby level, royal park hotel, 8 pak hok ting Street, Shatint 2694 3869

to celebrate oktoberfest, 17 outlets of the KING PARROT GROUP are offering a beer passport for $390 which gives diners a total of 24 glasses of beers from a choice of 6 brands. participating outlets include a touch of Spice, balalaika russian restaurant, bordeaux cellar & bar, club havana, el cid Spanish restaurant, heaven on earth, i thai, King ludwig beerhall, King & i, Mask of “Si chuen & beijing”, Merhaba turkish restaurant and table 18. beer passport valid till the end of november.

With 40 new cheeses on offer, MONSIEUR ChATTE, is now offering customers a free bottle of red wine (worth $118) with purchases over $300 on cheese. promotion runswhile stocks last.121 bonham Strand, Sheung Wan

t 3105 8077

CAFÉ SIAM is treating lucky diners to luxurious prizes when ordering theircurrent promotional crabdishes. For ordering twowhole crabs, diners get the phi phi crispy soft shell crab dish for free. as for diners ordering three whole crabs, they get a bottle of wine and are eligible to vote for their favourite crab dish: this gives them the chance to win an exotic island getaway to thailand, sponsored by the absolute group.g/F, 40-42 lyndhurst terrance, centralt 2851 4803

For those who love reading, this month is your last chance to buy books at the palace bookshop and enjoy a complimentary high tea (worth $148) at the PALACE CAFÉ with purchases over $1000. Simply present your original receipt. tea is served daily from 2:30pm to 6pm.Shop 1058-9, podium level one, iFc Mall, 8 Finance Street, centralt 2167 7321

enjoy a four-for-three

Sunday dinner buffet at h ONE. For the price of three ($366 per person after discount), you can dine from 6:30pm to 10:30pm. the offer lasts until the end of november.Shop 4008, podium level Four, iFc Mall, 8 Finance Street, centralt 2805 0638

until the end of the month, diners at IP CAFÉ can enjoy a 30% discount on the ‘Fisherman’s dinner buffet’ (original price: $268 for adults, $168 for children), available daily from 6:30pm to 9:30pm. birthday boys and girls can also receive a complimentary 1lb birthday cake! island pacific hotel, no. 152 connaught road West, Western districtt 2131 5908

enjoy a 30% discount off your dinner bill when dining at LOONG YAT hEEN on week nights. therestaurant serves classicchinese delicacies anddim sum. the offer runs until the end of themonth. dinner is served from 6pm to 11pm.2/F, Kolwoon hotel, 19-21 nathan road, tsim Sha tsuit 2734 3722

hot offers

A taste of Germanygermany is synonymous with beer and vice versa. With a reputation for producing some of the world’s finest brews, germany has more than 1,300 breweries. over 5,000 brands of beer are brewed in the country and it is also home to one of the biggest beer festivals in the world –the oktoberfest.

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King Ludwig Beerhall Shop 1 & 2, G/F, hopewell Centre, 183 Queen’s Road East, WanchaiT 2861 0737

Meat and bread are the foundations of German cuisine. To re-create an old-style German beerhall in Hong Kong, King Ludwig Beerhall makes extra effort to give diners not just an authentic German meal, but an equally authentic dining atmosphere. The third branch of this German eatery has recently opened in Wanchai, joining the Stanley and Tsim Sha Tsui branches. Every evening sees live band performances. On week days there are lunch sets starting from $75, as well as an a la carte menu dominated by meat dishes such as the signature crisp roast pork knuckle ($145) and German sausage sampler ($198). If you want a lighter meal, the mixed

lettuce with freshly sautéed mushrooms ($70) is refreshing and tasty. To drink, try the King Ludwig or the Maisel’s Weisse draught. There is also a 4½ hour lunch buffet at $145 per person – make sure you book ahead!

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Traditionally, the festival lasted for 16 days and was originally celebrated only in Munich, but today Oktoberfest is celebrated across the globe, for any number of days. A time of year when people gather together, celebrate and party hard, Oktoberfest is the perfect preparation for the festive season ahead. To give foodies a taste of what it’s all about, we begin our journey in Hong Kong’s finest German restaurants.

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King ludwig beerhall Sausage Sampler

dining area of King ludwig beerhall

bar area of King ludwig beerhall

beerhall crisp roast pork Knuckle with Sauerkraut


Delicatessen CornerBasement 1, holiday Inn Golden Mile, 50 Nathan Road, Tsim Sha TsuiT 2311 8288

This little known German restaurant is tucked away in the basement beneath the Holiday Inn Golden Mile. With a warm rustic ambience, Delicatessen Corner offers casual dining and atakeaway counter selling an impressive variety of homemade sausages, cold cuts, cheeses, salads, sandwiches, freshly baked bread, pastries and chocolates. Savour entrees, such as the roasted pork knuckle ($155) or sausages ($120-$130), or choose from the set

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holiday inn golden Mile roasted pork Knuckle

holiday inn golden Mile delicatessen corner

menus that are available daily. Chalkboards also feature the day’s specials. The not-too-sweet German cheesecake ($30) andcream cheese pancake ($45) are recommended desserts to round off your meal. For those looking for good beers, there is alcoholic and non-alcoholic Warsteiner available. For the most original German sweet treat, Gugelhupf cakes are available till 15th December. Available in nine different flavours, there’s sure to be one that snaps your braces!

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holiday inn golden Mile double chocolate Mocha

holiday inn golden Milechocolate Fondant

SchnurrbartG/F, 29 D’Aguilar Street, CentralT 2523 4700

Strolling along D’Aguilar Street, you can have your pick of take-away food shops, restaurants and bars serving all sorts of cuisines. One of the oldest and most renowned however, is Schnurrbart, featuring just onechalkboard to advertise itshappy hour period and the day’sset menu. This restaurant hasbeen serving original Germanfood and draft beer for 25 years.Modelled after a traditional German bar/restaurant, Schnurrbart aims to bring a bit of Germanic culture to the city with time-honoured favourites such as the mixed sausage plate ($129) and the escalope of veal with fried potatoes ($138). Meat dishes dominate the menu, but there is always a vegetarian choice that changes weekly. For the thirsty amongst us, the bartenders are trained to pour a pint in seven minutes with a thick head of foam to protect the beer underneath. Try the Jever Pilsener and the Konig Pilsener. F

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DID YOU KNOW?

5 oktoberfest facts

[ COVER STORY]18

1. guess how many visitors flocked to Munich just to attend oktoberfest last year? about 7 million people, including locals and tourists. this is almost equal to the entire population of hong Kong! during the 16-day celebration, festival-goers drank 6 million litres of beers and ate over 520,000 chickens, 140,000 pork sausages, 58,000 pork knuckles, 38,000kg of fish and 100 oxen!

2. the beer served at oktoberfestis only brewed with four ingredients: barley, hops, malt and yeast. and only six Munich breweries are permitted to serve beer at oktoberfest. here is a little trick for ordering beers in germany: show your thumb for one beer, or show your first finger for two beers!

3. at oktoberfest, beers are not served in a pint, but in a whole litre! Make sure you have the stamina to drink from dawn to dusk.

4. but we guess that a few litres meant nothing for the germans, because beers are sold everywhere, even in all branches of Mcdonald!

5. Since the first oktoberfest in 1810,oktoberfest has been cancelled 24times due to war, disease and otheremergencies. this year, oktoberfest celebrates its 176th anniversary! F

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[ GUEST ChEF ]

FOODIE: tell us about yourself and your background.SHARON: “I’m a food writer and editor, and the author of a number of cookbooks such as The Lazy Way To Cook Your Meals (Macmillan, 1999) and The Complete Idiot’s Guide To Cooking Chicken (Macmillan,1998). I’m also co-author of Bake It Like A Man (Morrow, 1999). I’m a former senior producer at www.foodnetwork.com and was a cookbook editor at HarperCollins. I live in New York City with my husband and two sons.”

FOODIE: why didyou pick Halloween tocreate a themedcookbook?SHARON: “I love

Halloween! It’s the most child-friendly holiday. It’s all about the sheer joy of just one evening, and it’s over fast! You don’t have to cook for weeks, buy lots of presents or clean your whole house to have all your friends and family over. It’s the most straightforward fun, I think, of any of our national holidays, and a little spooky food makes it that bit more special.”

FOODIE: How did you come up with all these ghoulish recipes?SHARON: “I’m very much a home cook and not a trained chef. I’m not even a very ‘crafty’ person, but I do love to bake and I have two little boys who love Halloween, like most kids do. So I set out to create

recipes that were really easy, required no special equipment or ingredients, and could be done quickly.”

FOODIE: Can you share some tips when cooking the Bandaged fingers at home?SHARON: “Be sure to cut the ‘fingertips’ deeply enough to be visible and dab on the ketchup generously for the most ghoulish look. And make sure to use flour tortillas,not corn tortillas, which are more prone to cracking and breaking. Lastly, don’t skip serving a dipping sauce or mustard. They look vibrantly shocking on a plate, which is perfect for Halloween. But it should be kid-friendly and not too ghoulish to eat!”

THREE readers can take home a copy of her book by sending an email to

[email protected] to tell us why you like halloween. good luck!

If you are planning to host it right at home, Sharon Bower’s new cookbook Ghoulish Goodies is sure to give you some fabulous party food ideas. With over 70 deliciously sinister recipes, you can cook a

feast of spine-chilling treats in the blink of an eye. Sharon tells us more about herself and her recipe book, and shares a spooky recipe – Bandaged Fingers!

IT’S TIME TO PLAN AhEAD for a ghoulish halloween bash!

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Bandaged Fingers

MAKEs 36 fingers

iNgrEdiENts• 36cocktailwieners• 6largeflourtortillas• Ketchup

1. preheat the oven to gas 4/180°c/350°F. With a sharp paring knife, trim a wide, flat, 45-degree cut from one end

of each wiener to make a fingernail.

2. Slice each tortilla into 6 strips about an inch wide and wrap 1 strip around each finger, starting just below the cut.

3. place the fingers on a baking sheet with the loose edges tucked underneath and put a dollop of ketchup on each nail. bake for 10 minutes, until hot and lightly browned. F

Pigs in blankets take on a whole new look when they have a fingernail at one end and a bandage of flour tortilla wrapped around them. A dab of ketchup on the tip makes them extra spooky. Serve with more ketchup or a dish of mustard for dipping.

[ GUEST ChEF ] 21


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Jack o’ Mac cheese

text & photo by Kim Yukawa

To celebrate Halloween, I have combined two children’s favourites in one: macaroni cheese and pumpkin. This is a fun and easy recipe to cook with your kids. Happy Halloween!

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[ COOK IT YOURSELF ]

1

iNgrEdiENts• 1mediumsizedpumpkin• ½onion,finelydiced• 1cupofboiledmacaronipasta• 1tablespoonbutteroroliveoil• ½cupwhitewine• 1cupdoublecream• 1eggyolk• ½cupgratedcheese

(parmesan or mozzarella)

PrEPArAtioN• Preheattheovento200°C/Gas6/fan

oven 180°c. • Coverthepumpkininclingfilmandcookit

in the microwave for 5-10 minutes, then cut out the top and scrape out the seeds.

• Beattheeggyolkwithatablespoonofdouble cream.

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STEP 1Melt the butter in a frying pan, add onions and cook until golden. deglaze with white wine, and simmer till the portion is reduced by half. pour in the rest of the double cream and mix well.

STEP 2 take the pan off the heat. add the egg yolk and cream mixture, and a tablespoon of grated cheese. Mix well.

STEP 3 add the macaroni to

the cheese sauce and stir well. Simmer for a few minutes to melt the cheese. Season with salt and pepper.

STEP 4 Fill the pumpkinshell with macaronicheese, and cover with grated cheese. bake in oven for 20-30 minutes until the pumpkin shell turns soft and the top turns golden brown.

Variation: replace macaroni cheese with macaroni meat sauce!

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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.


To appreciate good wine you need more than just your sense of smell and taste. Only by knowing the story behind it, can we truly taste the wine layer by layer.

Any celebration seems incomplete without wine. With Halloween just around the corner, you’re probably wondering what to choose. No matter whether it’s for a gift or a house party, Casillero del Diablo is always a good choice. Translated into English, the name means the “Cellar of the Devil”. Where does this unusual name come from? Over a hundred years ago, the founder carefully stored a small batch of the best wines produced in his vineyard, but later found that these wines had disappeared. To keep his cellar free from intruders in the future, he spread a rumour that the devil dwelt in his cellar. The story spread and the legend of this Chilean wine was born.

Blending two premium wine lines, Casillero del Diablo offers a total of 16 varieties including six red wines, seven white wines and three sparkling wines. To pick the best one to pair with chocolates, sweets and pumpkins, we need to look for a wine that complements these high sugar foods with enough strength and character not to be overwhelmed. Carménère is highly recommended. This red wine delivers red berries, smoke, dark chocolate, vanilla and spices – all flavours which work in harmony with the main ingredients of this spooky festival.

Casillero del Diablo is available at selected Wellcome stores. F

[ WINE TALK ]24

Cellar of the Devil

25


[ EAT SMART ]

Wholesome treats for

hALLOWEEN

Dark chocolateReasons: It’s packed with natural antioxidants that may slow down aging, as well as lower blood pressure and the risk of heart disease. Top pick: Bite-sized bars that contain sugar-free cocoa made with natural ingredients.Tip: Indulging in small portions can help limit consumption.

Food bars Reasons: Made from mostly raw ingredients, which contain more natural nutrients.Top picks: Wholegrain granola bars, fruit and nut bars.Tip: Choose low fat varieties. Avoid those with partially hydrogenated oils and too much processed sugar.

Long lasting sweetsReasons: Keep your mouth occupied for extended periods of time and therefore prevent overeating.Good picks: sugar-free gum or mints, and lollipops.Tip: Pick those made with natural ingredients and without artificial flavours or colours.

Fruit snacksReasons: Just as sweet as candies, but with naturally occurring sugars, vitamins and minerals.Top picks: Fruit strips and little packets of dried fruits.Tip: Go for those without sugars and preservatives.

With all these alternative treats, have a healthy trick-or-treat without worrying about putting too much junk food into your body. happy halloween! F

it’s hard to celebrate halloweenwithout the sweets and chocolates.its only one day, but you and yourkids will surely eat more than your daily quota of sugar without even realising it. refined sugars are not only bad for your teeth, but can also cause mood swings and fluctuations in energy levels. continued high consumption of sugar can also contribute to weight gain and even lead to diabetes and heart disease. here are some healthier choices that are just as sweetly satisfying.text by Verena Hui

26

Halloween Specialhalloween is the perfect excuse for a party! how about trying some spooky cocktail recipes at home? not a bad idea, huh? have fun and be creative!

[ hALLOWEEN SPECIAL]


SCARYTINI

Recipe1.5oz vodka (recommend: belvedere iX Vodka)0.5oz crème de banana liqueur1.5oz orange Juice0.5oz pineapple Juice

Methodtake chilled chocolate syrup and form a web design on the inside of an empty martini glass. Shake all the ingredients with a scoop of ice. Strain into the martini glass to avoid damaging the ‘spider-web’ pattern!

Where to try it?azure, 29/F, hotel lKF33 Wyndham Streetlan Kwai Fong, centralt 3518 9330only available on 30th and 31st october.

27 [ hALLOWEEN SPECIAL]


POISON EYES

Recipe30ml rum15ml lychees syrup15ml cassis syrup30ml blue curacao70ml cranberry juice

MethodShake all ingredients with ice and strain into a sling glass. garnish in the ‘eyes’ by stuffing blue berries in lychees.

Where to try it?portol – Work & playlevel 5, langham place555 Shanghai Street, Mong Kokt 3552 3232available throughout october


Gold Coast retreat

Tucked away on the first floor of Gold Coast Piazza, Sou Sushi Robatayaki allows you to indulge in your own tranquil world of delicious

food and innovative cocktails. Comprised of an indoor Japanese restaurant and an al fresco bar, the area has a romantic ambience with wooden tables and white chairs. Each table is subtly lit by candlelight and enjoys privacy ensured by the restaurant’s generous 3,500 square feet overlooking the Gold Coast marina.

Serving western European cuisine and selective robatayaki snacks, the bar menu also features an array of tapas to pair with their signature ‘grilled’ cocktail selection, such as grilled lemon and vanilla


[ SWEET ESCAPE]

margarita. Special roasted baby pork ribs ($148) and Spanish roasted suckling pig ($188) are good for sharing too. Private parties can reserve the large tables that sit up to 30 guests. If you are looking for a venue in which to chill out on weekends or tuck into a romantic candle-lit dinner for two, at Sou Sushi Robatayaki you’ll find an unexpected retreat. F

Sou Sushi RobatayakiShop no.25a-c, 1/F Marina Magic Shopping Mall, gold coast, tuen Munt 2441 0345opens 4pm to 2am

29

30 [ EDITOR’S BLOG]


“Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music.”Julia Child – American chef, author and television personality

Being a food editor, my family and friends love to ask me for restaurant recommendations, and I can’t escape the question of which is my favourite. To be honest, I don’t have an answer. This job has taught me to appreciate all styles of food from all sorts of restaurants. Every restaurant has its own signature dish and when you get the chance to learn the story behind its creation, it becomes a masterpiece. A superb Chinese eatery in Central, the Man Wah Restaurant, boasts many such dishes, and one September weekend, I decided to treat my family.

We discovered a few new seasonal dim sum items on the menu, so we ordered a selection to try. Some were unusual creations that gave traditional dishes a modern twist, while others were classics that you’ll easily find in most typical Chinese teahouses. When the food arrived, I was blown away. Each piece was a work of art. The first dish was extravagantly delicious; a deep-fried seaweed roll made from French foie gras, fresh prawn and Japanese seaweed. Crispy and not at all greasy, the clever matching of ingredients was worthy of a round of applause.

The seaweed roll was a delight, but the wagyu beef and black pepper puff was truly extraordinary. The delicate pastry comprised 96 layers (I grabbed the manager to find out), and looked like a beautiful pleated tiered skirt! The puff looked and tasted equally delicious. Another excellent dim sum dish was the classic egg tart – the pastry perfectly baked and surely one of the best I’ve ever had.

Other dishes I can recommend are the wild mushroom and pine nut steamed dumplings, and the imperial bird’s nest and egg white steamed dumplings. Simple, healthy and utterly delectable. Overall,

we were impressed by the artistry of the dim sum chef, as well as his skilful blending of ingredients into both contemporary and traditional creations. He made the lunch an admirable and indulgent treat.

Man Wah Restaurant25/F, mandarin Oriental, 5 Connaught Road, CentralT 2825 4003

Abalone and diced

chicken tartlet

OC

TOB

ER

Man Wah Restaurant

Sweet sesame dumpling

Wagyu beef and black pepper puff


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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