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Art for Foodieswww.foodie-magazine.com issue 32 // march 2012
a feast for the eyes
Publisher Simon Squibb. Editor Alicia Walker. Deputy Editor Jeanne Cheung. Creative Director Helen Griffiths. Designer Evy Cheung. Photographer Fred Lam. Contributors Dominique Afacan, Jen Paolini, Li Meng de Bakker, Valerie Sun. Business Development Manager Maddy Persuitti. 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.foodie-magazine.com
To organise an event, an eDM/digital campaign or magazine advertising, get in touch with our business development manager Maddy Persuitti. [email protected], T 2721 2787, F 2540 8390
Foodie is published monthly, 12 times a year. The contents of the magazine are fully protected by copyright
and nothing may be reprinted without permission. The publisher and editors accept no responsibility in
respect to any products, goods or services that may be advertised or referred to in this issue, or for any
errors, omissions or mistakes in any such advertisements or references.
intro
01
designed by
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
Jean Paul Hévin
The renowned
chocolatier pays
Hong Kong a
visit, p.11
Carl Warner
A Food Artist
with a leafy
vision for the
future, p.24
Li Meng de Bakker
Our guest
columnist
searches for Hong
Kong’s signature
dish, p.48
Chef Luis
Foodie’s in-house
chef turns his
recipes from the
inside-out, p.38
foodie panel Food-loving folk who've
helped us this month. good enough to eatI can’t decide if it would be wonderful or tortuous to have a piece
of ‘Food Art’ hanging on my wall. For someone who is perpetually
hungry, like myself, it might implant the subject of food even further
to the forefront of my mind. A huge canvas portraying a foodscape or
floral confectionary bouquet, such as the ones in our feature article
‘Feast for the Eyes’ might send my eating habits into serious overdrive,
and I already spend far too much time thinking about, writing about,
looking at, and tasting food as it is. So, logically, my better judgement
tells me that these magnificent works are better left in the galleries
that showcase them than on my wall, attracting my food-loving eyes.
All the same, I think I’m going to get one.
Alicia Walker, Editor.
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great pizza,
pasta and
anti-pasti,
p.13
eye candy,
p.29
frying sausages for our picnic, p.38
contents
03
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317 of the SevensDelve into the food origins
of seven of the competing
rugby teams
11What I Ate TodayChocolatier Jean Paul
Hévin eats a lot of
chocolate
36Food For ThoughtWe chew over society’s
love affair with popcorn
38Recipes Picnic treats designed for
eating al fresco
Did you know…
...carrots used to be purpleBefore the 17th century, almost all carrots cultivated were a deep maroon colour. The orange version that we all know and love wasn’t developed until Dutch growers took mutant strains of the purple veg and created the sweet, orange variety we have today. Word is the purple ones didn’t taste very good.
Speaking of carrots, they are currently in season
in Hong Kong and you can spend a day picking
your own at Rainbow Organic Strawberry Farm
in New Territories. Of course you can also pick
your own strawberries there too.
Lot DD,
76 Hok Tau, Fanling.
www.strawberry-farm.com.hk (use google
translate to get a readable
English version)
Pick your own…
Contents
24 cover storyFeast For The EyesWe explore the craft of food artistry with art that makes
the mouth water and tummy rumble.
04
for starters
Portrait of a Wine
Portrait Winery have opened a brand
new demonstration distillery where,
for the first time in Hong Kong, they
will actually be distilling live as well as
offering tastings of their handcrafted
wines, spirits and fruit brandies. Pop in
and have a sip and make sure to check
out their kitschy-cool labels and have
a chat with Jackie Scott, who is both
passionate and knowledgeable about
her wines.
31 Staunton Street, SoHo.
2526 8858
Michelin-starred Hoi King Heen is now showcasing a variety
of healthy, vegetarian Cantonese specialties for all those
wanting an abundance of meat-free options. Featuring
nutritious vegetables such as pumpkin, mushrooms, bean
curd, taro, bamboo shoots and many more. Get there
before the month ends and the meat returns.
InterContinental Grand Stanford
70 Mody Road, TST East.
2721 5161
Veg Out
SAve RoomZuma’s Head Pastry Chef, Eddy
Lee has added two more whimsical
desserts to his celebrated dessert
menu. The latest creations include
caramelised Kyoto kintoki carrot
cake, and a warm hazelnut cake
served with pieces of caramel and
coffee encased in chocolate. Lee’s
desserts are sure to delight both
the eyes and the mouth.
Level 5 and 6, The Landmark,
15 Queen’s Road Central, Central.
3657 6388
for startersOodles of new stuff to look forward to this month
New to the Lan Kwai Fong
scene this month is gastropub,
Harrington’s, brainchild of the
group whose restaurants include
Wagyu and Oolaa. Offering
gourmet sandwiches, Champagne
brunches and a variety-filled
menu accented with Asian
influences, they’re also planning
an extensive wine selection to
wash it all down with.
1/F, Ho Lee Commercial Building,
40 D'Aguilar Street, Lan Kwai Fong.
2522 1823
NeW Pub oN The block
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L’Etage is the newest lounge in SoHo and it promises
sophisticated, laboriously crafted cocktails set in a
chic and glamorous décor. If that wasn’t enough to
get you to step inside, they’ve also developed a cigar
shop and tasting room on the lower ground floor for
stogie aficionados.
33-35 Staunton Street, SoHo.
2522 5300
cocktails and cigarsmum, What’s for Supper?Cafe at Hyatt Regency, Sha Tin welcomes back
Thai chef Siriluck Lekkwan, who due to her
home-style cooking and friendly nature is better
known as Chef Mum. Lekkwan apprenticed under
her grandmother, who cooked for Thai royalty,
and she will be preparing for Hong Kongers her
signature delicacies for the daily lunch and dinner
buffets from March 3rd to 23rd. Seafood lovers
and Thai food lovers are sure to want a taste of
Chef Mum’s home-cooking.
8 Chak Cheung Street, New Territories.
3723 1234
The Mandarin Grill + Bar will be hosting acclaimed
chef Paul Liebrandt from the two-Michelin starred
Corton in New York. He will be showcasing his
culinary talents, combining French cuisine with a
contemporary approach from March 29th to 31st.
Sample some of Corton’s famous signature dishes
at a six-course tasting lunch menu for $1,888 or an
eight-course dinner menu for $2,688, where you’ll
be able to meet the chef himself.
5 Connaught Road, Central.
2522 0111
Star Chef
Homegrown Foods are now offering a "Petit
Box", a pre-selected variety of vegetables perfect
for one person. The selection includes 10-11
basic vegetables and 1-2 special picks. Priced at
between HK$258 - $288 per delivery.
www.homegrownfoods.com.hk
eASy GReeNS
Ale Wilkinson www.thedimsumdiaries.com
I used to be the world’s fussiest eater. At age three, I would ask for a “hotdog without
the sausage.” Thankfully, I now eat anything that is put in front of me. That said, the most
adventurous food ever given to me is snake, which isn’t actually all that scary.
Jason Tse www.jasonbonvivant.com
While travelling in Japan during a guys night out at a neighbourhood izakya, I was dared to
try either Torisashi (chicken sashimi) or Toriwasa (lightly seared raw chicken). I picked toriwasa
in the end because I like to take things slow, one step at a time.
Michelle Ng www.chopstixfix.wordpress.com
I have a pretty adventurous palate. I enjoy food such as offal - especially liver and kidney, frogs’
legs (deep fried Sichuan style), sea urchin, garlic butter snails, ostrich meat and rabbit. I tried
the snake soup at Ser Wong Fun, Central, and while the soup was fairly tasty, it was the strange,
acrid smell that defeated my nose and taste buds. I did, however, quite like the alligator nuggets in Florida.
Sharon Maloney www.jasmineandginger.blogspot.com
Last year, I went to Taiwan with my son. Friends took us to an indigenous Taiwanese restaurant
that served all manner of weird and wonderful bugs, reptiles, etc. My friend ordered a plate of
deep-fried bees. My three year old tucked into them with great gusto, so I really had no choice.
They were really rather nice. Not bad, as far as insects go.
What is the most adventurous thing you’ve ever eaten?
06
foodie online
Sharon shares a recipe that’s fast and fresh and mostly raw!
Ingredients:
+ white cabbage, sliced finely
+ ½ cucumber, peeled and
sliced thinly
+ 1 clove garlic, minced
+ 1 tbsp minced fresh ginger
+ 3 tbsp Japanese Ponzu sauce
+ 3 tbsp orange juice
+ 1 tbsp light soya sauce
+ 1 tbsp roasted sesame oil
+ 1 tsp white sugar
+ 2 spring onions chopped finely
+ 2 bundles of buckwheat
noodles - I used a green tea
flavoured one
Method:
1 Mix the garlic, spring onion, soya, Ponzu, sugar, juice and oil
together and set aside for ten minutes.
2 Bring a pan of water to boil.
3 Go back to the sauce and stir well so the sugar is dissolved.
4 When the water is boiling, drop the noodles in to cook. Boil on a
low simmer for 3-5 minutes.
5 Add the shredded cabbage and cucumber to the dressing and
toss well.
6 Drain the noodles and rinse with cold water. Drain again until
completely dry. Add to the coleslaw and dressing and mix well.
GReeN TeA SobA with cAbbAGe coleSlAW
Follow us on Twitter and
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get involved!
sweet tweets
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@chezpimMy iPhone
Autocorrect
just changed my misspelled
"yesterday"
to "eater day".
Scary how well my phone
knows me.
@seanconroyBacon-wrapped dates
are as good as bacon-
wrapped anything.
More bacon!
@IthinkMonsterI’m on a seafood diet. I see food and I eat it!
@IthinkMonsterI’m on a seafood diet. I see food and I eat it!
@BieberSuperArmy I WON’T be impressed with technology until I can
DOWNLOAD FOOD.
@5tevenw
Is it just me or does
orange juice taste funny without
vodka?
@broylesaJulia Child never looked
so sexy:
@broylesaJulia Child never looked
so sexy:
Funny food talk on Twitter we giggled over this month
Sweet Tweets@norecipesSnacking on
leftover deep fried cream of wheat, which I’ve affectionately named Crispy Cream
@TheeSickestGirl
When I'm bored, I eat. When I'm happy, I eat. When I'm sad, I eat.
@cavecibum
Pizza or Chinese? You know, the hard decisions in life...
@rubbdingyrapidsYou know what would
make protein bars at the gym more
interesting to eat? If
they covered it with chocolate and
called it TWIX.
08
eat pure with foodie
with Foodie!
February 7th marked the start of many of us Foodies'
new eating plans at a beautifully prepared three-
course healthy dinner at Pure Bar + Restaurant. We
wined and dined, briefly spoke about nutrition and well
being with nutritionist Gabrielle Tüscher, and took home
loads of goodies from Stephen James Luxury Organics,
FIJI Water, Life Nutrition USA, SOL Wellness and of
course Pure! It was so tasty you would never have
guessed it was healthy!
eat pure
Presented by:
Thanks to:
L I F E
PANTONE 200C 123C 369C 7461C Black7541C
Join us at our next event – sign up FREE today!
www.foodie-magazine.com/club
eat pure with foodiew
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09
10
This offer is
available exclusively
for Foodie Club
members.
foodie-magazine.com/club
We know, we know, Foodie Club is always doing
some cool new event for its members and you want
to know what and when the next one will be, right?
Well, read on to discover what’s next on the Foodie
Club calendar!
10th march: Foodie’s Secret Ingredient
What: Secret Ingredient is new to the Hong
Kong food scene and they are making anyone and
everyone look like a five-star chef! Pick a recipe
from their website and the ingredients are delivered
right to your door with all the prep work done.
No oven needed and guaranteed to go from pan
to plate in 30 minutes flat. Secret Ingredient’s
chef, Brian Campbell, will be putting on a cooking
demonstration of two of their signature meals for
Foodie Club attendees to watch, learn, and then of
course, taste! There are limited spaces on this one,
and it’s FREE, so sign up fast! If that isn't enough to
get you cooking, as always, awesome freebies and
discounts are up for grabs!
When? Saturday, 10th March, 12.00pm
Where? Secret Ingredient's shop,
32-34 Tai Ping Shan Street, Sheung Wan.
The food: Brian will be putting on Steak Quesadillas
with chilli-tomato salsa, lime sour cream and
carrot-coriander slaw and Coconut Blue Cod cooked
with sautéed vegetables and steamed brown rice.
How do I sign up? Email your full name and
contact number to [email protected] with
the subject “Foodie’s Secret Ingredient”. Spaces are
given on a first-come, first-serve basis, so get on it!
March members’ event
New Foodie club DealsJAR: choice of complimentary glass of house wine or dessert upon
spending $180 (excluding Fridays)
Robata Zawazawa: buy 3 lunch sets get 1 free (Mon to Thu)
In cooperation with:
Sign up to begin enjoying the benefits today!
Foodie's secret ingredient
Hévin-ly Chocolate
Celebrated chocolatier, Jean Paul Hévin has opened Hong Kong’s first Parisian-style
“Boutique et Bar a Chocolat”. The award-winning chocolate artist calls his cho
colates “black
pearls” because each piece is created from the highest-quality ingredients
, sourced from
his constant travels in pursuit of premium cocoa beans.
We asked Jean-Paul what is his favourite part of my being a chocolatier and he s
aid:
"eating the chocolate of course! I have a great team. And my main focus is on the
quality and the taste. Customers need to understand that the most important element
of what I do is the raw materials. I go to the plantations every year to select them
and check and ensure the quality. It’s very important to me to see how they work on
the plantations as often they are located in poor countries and
I want to make sure
there is no child labour and the conditions of work are acceptable.”
Jean-Paul’s creations include chocolate Eiffel Towers, chocolat
e cigars and even chocolate
stiletto shoes. “One of my favourite creations are my aperitif cheese chocolates, which
unfortunately are not yet available here in Hong Kong. When I come to Hong Kong I love
to eat the very simple, classic local Chinese food. I love the dynamic life in this city; I
see things here that you can’t see anywhere else in the world. And the things I see
inspire me in my work.”
Visit Jean Paul Hévin’s newest shop at 13 Lyndhurst Terrace,
Central or see his website: www.jphevin.com.hk
What I ate today:
Breakfast: I had some fruit and a small biscuit
with a coffee.
Lunch: Today I had a salad and vegetable pasta. I almost
always have vegetable pasta because I have someone special
who makes it very nicely for me.
Supper: I usually just have vegetables because I’m a little bit of a vegetarian. I ea
t them
in every way they can be done, raw, grilled, fried…
Snacks: Then of course there is the chocolate. At 11am, I had a tasting session of the
raw chocolate and then at 6pm I tasted the final product, the bon bon chocolate. Today
I also had a slightly heated chocolate cake. I eat chocolate every
single day.
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what i ate today
Jean Paul Hévin
What I Ate Today
se sa me2/F, L Place, 139 Queens Road Central, Central.
2870 2323
www.sesamehk.com
In a nutshell: The brains behind Shore have gotten
their hands on a chef from NOBU London, a master
sushi chef and a sake sommelier to make up the
most exciting gastronomic staff in this fair land.
Calling it “Japanasian”, se sa me’s diverse menu is
heavily influenced by Japanese cooking with accents
of various other Asian flavours.
The décor: This chic space in L Place is minimally
designed in simple, earthy tones with clean lines
covered in wood and stone that will ensure it
becomes a favourite for business lunchers, celebrity
diners, and a hot spot for hip Hong Kongers.
Any good? Better than good. Better than great,
even: this place is awesome, and I don’t use that
word lightly.
What shall we have? Start with the exquisitely
flavoured steak and tomato poke, move on to the
Alaskan snow crab handroll, which is thoughtfully
wrapped in rice paper, rather than seaweed, and
completely allows the freshness of the crab to take
centre stage on your tastebuds, then dive in to the
Dragon’s Breath - a potently pleasant dish of soft-
shelled crabs atop a bowl of brilliantly red chillies.
If you have room, endeavour through to the buttery
texture of the black cod miso, pork belly medallions
and fillet steak toban. It’s all too good to miss even
one dish out. So go with a group and just have it all.
Final note: You must go.
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new restaurants and special menus
tried and tasted
208 Duecento Otto208 Hollywood Road, Sheung Wan.
2549 0208
www.208.com.hk
What’s new: Having converted their private
dining room on weekends into a kid’s paradise, 208
has become a haven for brunching parents. With
movies, toys and enough fun to keep the little ones
entertained, Hong Kong finally has a truly kid-
friendly lunch spot.
What’s the same? Their outstanding pizzas, pastas
and anti-pasti. 208 dole out simple food made with
exceptional ingredients and it’s always a pleasure
to dine here. Chef Enzo brought over a pizza oven
from Italy and even brings over water from Naples
to ensure his pizzas are just like you’d find in Napoli.
And oh boy, are they delicious. Dripping in buffalo
mozzarella and divine tomatoes, there is no need
for any further toppings on these perfect pies.
The décor: The two-storey venue appeals to the
chic, see-and-be-seen crowd on the ground floor
with business diners enjoying the more sedate
atmosphere upstairs. Blue and white china tiles
set against dark, elegant woods make 208 both
stylish and casual, the ideal balance for a fabulously
enjoyable meal. The friendly and amiable staff work
with an efficient service that puts a cherry on top of
the gorgeous food and atmosphere.
All-in-all: A sheer delight to dine in.
Veggie SF10/F, 11 Stanley Street, Central.
3902 3902
www.veggiesf.com
What is it? Veggie SF does not play ‘world music,’
nor does it distribute leaflets on yoga and spiritual
enlightenment – which sets it nicely apart from
most vegetarian joints in town.
How’s the food? The menu is super short but you can
get proper carbs (the lasagne is great), burgers (ok,
so they’re made of beetroot) and even have a slab of
chocolate cake for pud. Alas there’s no booze but hey,
there are milkshakes and virtuous fresh fruit smoothies
– perfect for sensible Monday nights or detoxes.
The ambiance: The restaurant is San Francisco-
inspired – hence the name – and is filled with vintage
US bric-a-brac, giving it a cluttered but cosy vibe.
One more thing: Ask for a table by the window.
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tried and tasted
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Doppio ZeroThe Pemberton,
22 Bonham Strand, Sheung Wan.
2851 0682
www.doppiozero.com.hk
In a nutshell: Traditional homemade pasta and fresh
ingredients are the premise behind this trattoria-style
Italian restaurant.
The décor: The black signage of Doppio Zero
set against the stark white office building of
The Pemberton, draws the eye towards it like an
Aladdin’s cave. Inside, the beautifully tiled tables and
sophisticated yet friendly setting, firmly establish it as
a hidden gem in the streets of Sheung Wan.
The menu: The fresh, homemade pastas are a
delightful mix of interesting combinations and
flavours that leave you wondering how they mesh so
well together. The experienced owners’ are striving to
bring powerful, old-world Italian recipes, made with
seasonal ingredients, to Hong Kong’s hungry diners;
and they’ve succeeded spectacularly.
We recommend: The Ying Yang Affogato joined
together a peanut butter cookie with milk tea gelato
smothered with an espresso shot for just the right mix
of bitter and sweet to leave me longing for more.
La Maison du ChocolatShop B03A, Basement One, The Lee Gardens,
33 Hysan Avenue, Causeway Bay. 2907 2002
www.lamaisonduchocolat.com
What’s new? Good news to all self-proclaimed
sweet tooths! The delicious Parisian chocolatier
has expanded the world of chocolate with their
fifth branch. As well as housing their usual splendid
confectioneries, the Lee Garden boutique offers an
exclusive tasting menu, which serves up samples of
their finest pastries and chocolates.
Why we like it? The tasting menu comes with
chocolates, macarons, éclairs and chocolate tarts in
bite-sized bits to sate our sugary desires. We love the
éclairs, which you get a choice from three flavours of
caramel (definite favourite!), coffee and chocolate.
The choux dough is crispy with a strong buttery
flavour that flawlessly complements the smooth
and rich crème filling. Their wide array of macarons
are also delicious, with a signature chocolate filling
rather than the regular buttercream.
Price range: As one of the confectionery name
brands, some find La Maison du Chocolat slightly
pricey. But taking in to consideration the insanely
delicious treats, enjoyed in an elegantly designed
café area surrounded by French luxury labels, it’s
worth the indulgence.
Finally: Finish off your experience with their
scrumptious selection of chocolate beverages. The
hot vanilla chocolate has a mellow flavour and
creamy texture that put a perfect end note on our
sweet escape.
tried and tasted
Greyhound Café Shop OTG01, Ocean Terminal, Harbour City, TST.
2383 6600
www.greyhoundcafe.com.hk
What’s new? They have also opened a branch in
Ocean Terminal and it’s got a few signature dishes
and Thai-style noodle soups that aren’t available at
the IFC eatery.
The menu: Thai food with a twist. Using the fresh
ingredients that make their Bangkok branch so
popular, Greyhound offers up innovative dishes with
refreshing chilies and zest that always make a meal
feel supercharged with flavour.
Glitches: The service isn't yet up to par but perhaps
this will run more smoothly once they have a few
more weeks under their belt.
We recommend: The yum beef salad is so
wonderfully tasty, you’ll forget it’s super healthy; the
soft shell crab with ink spaghetti is a novel way to eat
pasta and the lamb chops with tamarind curry paste
are succulent and flavoursome. Give the butterfly
pea tea a try if you’re in the mood for something blue;
and how’s this for a trick - it turns purple when you
add lemon. Oh, and don’t forget to try the Temple Fair
– it’s the only dessert I’ve ever had that contained
sweetcorn – and it’s gorgeous!
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Pizza Express Shop OT G53, Ocean Terminal, Harbour City, TST.
2376 1182
www.pizzaexpress.com.hk
It’s not new! But two of its locations are. With
the addition of Kwun Tong APM and TST Ocean
Terminal, Pizza Express are rapidly becoming as
widespread and handy as in their country of origin.
The UK has them sporadically dotted around nearly
every block nationwide where they are always jam-
packed with happy diners and it looks like their HK
venues will be following along these footsteps too.
What’s different? Rotating monthly specials
like the salmon menu we sampled. Salmon pizza,
salmon appetizers, basically lots of salmon options;
all of them delicious. They are also going for a new
approach with a huge floor space, lots of tables and
an open kitchen that is fun and engaging. They’re
even playing old black and white Italian movies
projected on the wall for a bit of Sophia Loren with
your pasta. All-in-all it’s a nice place for a bite.
Here I thought they had a don’t-mess-with-it-
formula going for them but they messed with it and
it is still a lovely place. I don’t know if it’s better or
worse, but lovely all the same.
The view: The Ocean Terminal venue is set right
on the harbour so you can watch behemoth cruise
ships docking right next to your table along with
low lying views of Hong Kong across the water.
tried and tasted
The Globe Garley Building,
45-53 Graham Street, Central.
2543 1941
Offering a collection of some
of the best pub pies in the city
while pouring a vast selection
of international beers make The
Globe a popular choice to watch
any sporting event. The comfy
sofas, flat screens, dartboard
and super lovely staff will ensure
you’re in good hands; all without
having to pay the exorbitant
ticket prices at the stadium.
Delaney’s One Capital Place,
18 Luard Road, Wanchai.
2804 2880
Go for the Guinness, stay for
the gigantic screens, and keep
yourself party-capable with the
generously portioned Irish stew
and roasts. The Sevens is always a
great excuse to let loose and the
Irish are very good at making a
celebration out of watching sports.
FritesOxford House, TaiKoo Place,
979 King’s Road Island East.
2250 5188
Cheer for your team while drinking
from one of the widest selections
of Belgian beers in Hong Kong.
Trendy décor, great pub grub and
big projection screens make an
ideal playing field for a marathon
of armchair Rugby.
tried and tipsy
No ticket for the Sevens? Here are three great places to grab a pint and watch the Rugby.
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tried and tipsy
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where to find usCENTRAL
– Annapurna
– Agnès b. Hollywood
Road
– Agnès b. IFC
– Bar à Chocolat
et Boutique
– Barolo
– Berry Good
– Bookazine Canton
House
– Bookazine IFC
– Bookazine Prince's
Building
– Bourbon
– Brivo
– Brunch Club Central
– The Building YWCA
– Café de Paris
– Café O Arbuthnot
Road
– Café O Caine Road
– Café O Queen's Road
– Café Punta del Cielo
– Caffe Habitu
Hutchison House
– Cake-A-Licious
– Caramba
– Chicken on the Run
– The Chippy
– Classified Exchange
Square
– Classified Hollywood
Road
– Club 1911
– Comida Grill
– Complete Deelite
– Capo's Espresso
– Costa
– Cutty Sark
– Daddyos
– Di LUX
– DiVino
– Dozo
– Drop
– Droplet
– The Dublin Jack
– Eat Right
– Fat Angelo's Central
– The Flying Pan
– Frites
– Gaia
– The Garden View-
YWCA
– Gateway
– Gecko
– The Globe
– Goccia
– Greenfield Café
– Habibi Café
– Habibi Restaurant
– Health Max
– The Helena May
– Indochine 1929
– Isobar
– Isola
– Jashan
– Jaspas
– Jimmy's Kitchen
– Joyce Is Not Here
– Just A Restaurant
(JAR)
– Just Salad
– Koh Thai
– La Bodega
– La Dolce Vita 97
– La Luna
– Le Jardin
– Le Salon De Thé & La
Boutique
– Lil Siam
– Lime
– Lotus
– Makumba
– Master Food
– McSorley's Ale House
– MIX Queen's Road
Central
– Nepal Restaurant
– Nova Hair Nail
– Oolaa
– Optus Grill
– Paisano's
– Pastis
– Peak Café Bar
– Peccato
– Peel
– Peel Fresco
– The Phoenix
– Pickled Pelican
– Pier 7 Café & Bar
– Pizza Express
– Portobello
– Post 97
– The Press Room
– PURE Bar + Restaurant
– Scirocco
– Seasons Fitness
– Shake 'em Buns
– Shelley's Yard
– Shore
– Smiley's Bar and Grill
– Smooch
– Soho Base Camp
– Soho Wines
– SoHome
– Starbucks Alexandra
House
– Starbucks Caine Road
– Starbucks Exchange
Square
– Starbucks HK Station
– Starbucks LKF
– Staunton's Wine Bar
and Café
– Stormies
– Sweet Secrets
– Taku
– Tapeo
– Triple O's Forum
– Va Bene
– W52
– Wagyu
– Wagyu Lounge
– Watermark
– The Wheel
– The Whiskey Priest
– XTC Cochrane Street
– Yogurtime Infinitus
Plaza
– Yogurtime SoHo
– Yoppi Frozen Yogurt
– Yorkshire Pudding
ShEuNg WAN
– 338 Apartment
– Bun Me
– Café Roma
– Capo's Espresso
– CHI 120
– Gateway
– Graze
– La Lune
– Ola Wine Bar
– Pantry Magic
– Segafredo Sheung
Wan
– Sohotel
– Yoga Room
ADMiRALTy
– 1/5 nuevo
– Caffe Habitu
Pacific Place
– Cinecittà
– Gourmet Coffee &
Delicatessen
– Great Food Hall
– Invest Hong Kong
– Proway Relocation &
Real Estate
– Ruth Chris' Steakhouse
– Triple O's Pacific Place
– Yè Shanghai
– Zelo
– Yoga Place
ThE PEAk
– Bubba Gump
– Café Deco
– New York Fries
– The Peak Lookout
MiDLEVELS & iSLAND WEST
– Café O Bonham Road
– The Coffee Place
– Davis
– Le Meridien Cyberport
– Percys
– The Pier
– The Place
– Starbucks Cyberport
– Starbucks HKU
– Wildfire Bonham Road
– Zig Zag
CAuSEWAy BAy / WANChAi
– 238 Apartment
– 798 unit & co.
– agnès b.
– Agave
– Amici
– Bookazine Shui On
Centre
– Brunch Club
– Burger Room
– Café O
– Caffe Habitu
Gloucester Road
– Caffe Habitu
Leighton Road
– Caffe Habitu The Table
– Carnegies
– Cartus
– The Charterhouse
– Classified
– Delaney’s Wanchai
– Duetto
– Ebeneezer’s
– Fat Angelo’s Causeway
Bay
– Flea + cents
– Galano Café
– Gardeneast Serviced
Apartments
– Gourmet Coffee &
Delicatessen
– Hotel Bonaparte
– I Love Kitchen
Causeway Bay
– Let’s Spa
– Mes Amis Wanchai
– Mr Steak Grill
– Myogurt
– Naturoplus
– Organic Mama
– Pizza Express
J Residence
– Pizza Express Wanchai
– Quarterdeck Club
– Sirva Relocation
– Starbucks Causeway
Bay Plaza 1
– Starbucks Fashion
Walk
– Starbucks Gloucester
Road
– Starbucks Great Eagle
Centre
– Starbucks Hopewell
Centre
– Starbucks Wanchai
Tower
– Starbucks WTC more
– Swindlers
– Vero Lounge
– Wildfire wtc more
– Xperience
– Yo Mama
– Yogurtime
SOuTh hORiZONS
– Café Piatti
– Jervisbay
– Limestone Coast
Wines
– Pacific Gourmet
– Sift Patisserie
– Tree Café
– Viva Italia
STANLEy
– 759 Store
– The Boathouse
– Book Buddy
– Café de Paris
– Chez Patrick
– Classified
– Curry Tiffin
– Gino's Gelato
– Jenny Bakery
– King Ludwig Beerhall
– McDonald's
– Mijas Spanish
Restaurant
– Pickled Pelican
– Pizza Express Stanley
– Rocksalt
– Saigon
– Saffron Bakery
– Spiaggia
– Squeeze Stanley
– Starbucks
– Watson's Wine Cellar
– Wildfire
– Zen Garden
OThER LOCATiONS ON hk iSLAND
– agnès b. café
– Café Einstein
– Caffe Habitu Cityplaza
– Classified
– Coffee Milano
– EXP - Cityplaza
– Grandstand
– The Hong Kong Cricket
Club
– Kornhill Apartments
– MIX Taikoo Shing
– O3 by Oyster3 Bar &
Restaurant
– Pizza Express Taikoo
Shing
– The Porterhouse
– Starbucks Happy
Valley
– Sushi Express
– Xi Yan
TST & JORDAN
– 798 unit & co.
– agnès b. café
– Black Stump
– Bulldog’s Kowloon
– Caffe Habitu Elements
– Caffe Habitu Marimar
– Caffe Habitu
The ONE
– Caffe Vergnano 1882
– Carpaccio
– CHI 279
– CHI 314
– CHI 393
– Delaney’s
– Duke’s Deli
– Eaton Hotel
– Edible Arrangements
– El Pomposo
– Fat Angelo’s
– FINDS
– Focaccino
– Gateway Apartments
– Gaylord Indian
Restaurant
– Grand Central Bar
& Grill
– Hotel Nikko
– Hotel Panorama
– I Love Kitchen
Humphreys Ave
– I Love Kitchen K11
– Jimmy’s Kitchen
– Joia
– The Kowloon Cricket
Club
– Main St Café
– Mes Amis TST
– Nanhai No. 1
– Nomads
– Pizza Express
– Spasso
– Starbucks Cultural
Centre
– Starbucks Elements
– Starbucks
Harbour City
– W Hotel
– Wildfire Elements
– Wildfire
Knutsford Terrace
– XTC Tsim Sha Tsui
– Ye Shanghai Kowloon
OuTLyiNg iSLANDS
– Bookazine Discovery
Bay
– Cafe Duvet
– MIX HK International
Airport
– The Gallery Lantau
– Wildfire HK
International Airport
– Yogurtime Discovery
Bay
– The Marco Polo Club
Airport
OThER LOCATiONS iN kOWLOON
– Amici Mongkok
– Caffe Habitu
Festival Walk
– Caffe Habitu
Polytechnic University
– The Anne Black-YWCA
– Harbour Plaza 8
Degrees
– I Love Kitchen
Kowloon Bay
– The Lodge-YWCA
– Mes Amis Mongkok
– Pascucci Langham
Place
– Pizza Express Festival
Walk
– Starbucks apm
– Tapaz
– Viva Italia
– Yogurtime Dundas
Street
– Yogurtime MegaBox
– Yogurtime Nelson
Street
NEW TERRiTORiES
– The Bay Bridge
– Bene Italian
– Chez Les Copains
– Crown Relocations
– Nine Eagles
Golf Course
– Starbucks New
Town Plaza
– Yogurtime
From coffee shops and restaurants the length and breadth of Hong Kong, as well as businesses, HQs and serviced apartments, Foodie’s always there for your reading pleasure.
where to find us
18
street view
The teeming pavements of Causeway Bay offer an endless variety for hungry foodies. Here are some of our favourite eateries away from the eternally jammed junctions of the district.
causewaybay
C
A
B
Russell St
reet
Mat
heso
n St
reet
Can
al Roa
d Ea
st
Can
al Roa
d W
est
Bow
ring
ton
Roa
dTang
Lung St
reet
Sharp St
reet Eas
t
Sharp Street West
Wan Chai Road
Yiu Wa St
reet
Feel like being good to your body? As the name suggests, Applegreen
provides dozens of leafy choices and wholesome breakfast options. Try their Egg Benedicts or Egg in the Hole for a healthy start to the day. A great venue for a leisurely Sunday brunch.
Applegreen2/F, Plaza 2000,
2-4 Russell Street, Causeway Bay. 2368 1263
Hot and sour noodles in Yu are a spicy
affair. Just minutes away from busy
Time Square, Yu is a fiery place to
sate that craving for authentic Sichuan
cuisine at unbeatable value. The Sichuan
noodle with Peppery Sauce is a standout
dish for those seeking a little heat.
Yu4 Yiu Wa Street,
Causeway Bay. 2838 8198
street vieww
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F
Hennessey Road
Kai Chiu R
oad
Pak Sha R
oad
Lan Fong
Road
Hysan Av
enue
Leight
on Ro
ad
Yun Ping Road
Lee Garden Road
Percival Street
Leighton Road
Sun Wui Road
Hoi Ping Road
Sunning Road
Hidden upstairs in a subtle commercial building, Hit the Road is a rare find with quality food at affordable prices. The classic layout and chilled-out ambience make it a nice spot for both groups and couples.
Hit the Road 15/F, Capital Commercial Building, 26 Leighton Road, Causeway Bay.
2882 9522
Everybody loves cheese and cake, so
why not eat them together? This small
pâtisserie has a delicious selection of
cheesecakes in classic and deluxe Japanese
flavours, as well as some signature wine-
infused sauces. A bit on the pricey side,
but definitely a worthy indulgence.
CheesessShop 15, G/F, Empire Court,
2-4 Hysan Avenue, Causeway Bay. 2504 5500
Cong Sao Dessert Shop G1, G/F, Express By Holiday Inn, 33 Sharp Street East, Causeway Bay. 2574 2728
Cong Sao has gained popularity for their creative combinations and excellent value. Among their wide selection of classic and contemporary Chinese desserts, they have a selection of durian dishes that are raved about by those who love the insanely smelly fruit.
When you cook at home, what’s your signature dish?
Trust me, my coca-
cola chicken wings are
the best.
I guess my signature dish
would be chocolate and
apple crumble. I love making
desserts at home!
I’m really good at
making Niçoise Salad.
Nicole, 19
Timmy, 25 Fabrice, 43
word on the street
When you cook at home, what’s your signature dish?
Pork chop with fried onion
and some Chinese steamed
eggs on the side. Hmm do
I sound like I’m a good
enough cook?
I usually just shove everything
into my oven. But I haven’t
cooked much lately since my oven
is far away back in New Zealand!
Linguine Napolitana with
Parma ham, salami, dried
and cherry tomatoes, tossed
with garlic and capers, served
with shaved Parmesan cheese
and fresh basil on top! Even
thinking of it makes my
stomach growl…
Vickie, 20
Tiffany, 20 Kylie, 24
21
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the winner is, paisano's
food war
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EBENEEZER’S ($25 per slice)
Around Hong Kong
www.ebeneezers.com
Known for satiating the late-night party crowd,
Ebeneezer’s effort is one you’d appreciate at 1am.
Nice chunks of tomatoes were hidden throughout,
but the sauce was a bit on the sweet side and it was
a bit chewy. They cut the one slice into two pieces
to fit it in their tiny takeaway boxes, which made
it easier to eat but less fun than gorging on one
enormous slice. All-in-all, it was pretty all right.
FOODIE RATING
Slice it up. We put four of Hong Kong’s pizza-by-the-slice venues to the test to find the best piece of pizza pie
foodWAR
PiZZERiA JACOMAx ($30 per slice)
Shop C, 88 Commercial Building, 34 Wing Lok Street,
Sheung Wan. 28514688
www.pizzeria-jacomax.com
The margarita version of this pizza looked a little
on the boring side, until you bit into it and found
yourself in a world of pizza heaven. The fresh, tangy
tomato sauce balanced perfectly with the thick
cheese smothered liberally on top, and the thin base
held its shape despite its large size. No matter which
way you slice it; this is a great piece of pie.
FOODIE RATING
CuL-DE-SAC ($30 per slice)
27 Wing Wah Lane, Lan Kwai Fong,
Central. 2525 8116
This one didn’t look so good and didn’t taste so good
either. It did however come in a very cool, slice-sized
takeaway box. And that’s all we have to say about
that, because my mum said that if you can’t say
anything nice…
FOODIE RATING
PAiSANO’S ($25 per slice)
Around Hong Kong
www.paisanos.com.hk
Surprisingly, the behemoth of our competitors was
also among the cheapest. The ginormous triangle
came with a good, solid base - a must when eating
a slice this big, with delicious, chunky sauce woven
throughout the cheese. There was definitely some
love kneaded into this nicely seasoned dough, where
the crust is an extension of the pizza that you’d rather
eat than discard. It’s a good-looking slice too and I’m
just not sure that you could top it.
FOODIE RATING
Top this!Check out favoured pizza toppings from around the world:
Australia – shrimp, pineapple and barbecue sauce
Brazil – hard-boiled egg and green pea
Britain – tuna and sweet corn
Costa Rica – coconut
France – bacon, onion and fresh cream
India – lamb and pickled ginger
Japan – squid, eel, and mayo
Korea – sweet potato
Sweden – banana, ham and curry powder
Turkey – fried egg
food war
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food art
Alicia Walker talks to Carl Warner, the ‘foodscape’ artist who transforms the edible into the incredible
a
eyesfor thefeast
Inspiring sunsets, breath-taking seascapes,
sweeping vistas and rolling hills; from earth to
sky, these beautiful landscapes are made entirely
out of food. Look closely and you’ll find the British
artist has crafted clouds of cauliflower, sunset seas
of salmon, rivers of bok choi, mountains of crusty
bread and forests of celery, broccoli and fresh dill.
Warner’s first ‘foodscape’ was cooked up after
mushrooms at the market appeared as trees to
his eye; ten years on and he has made a career
out of playing with his food. Warner says, “I have
a great love of food and I enjoy eating, like most
people. But food is a great source of inspiration
for me because it is an organic material that has
a similarity to the larger aspects of the natural
world. Also, people can relate to food easily and
so they recognise the cleverness of what I do and
appreciate the art and the craft involved in order
to create this kind of imagery. I think that food is
one of the most important aspects to our lives, our
societies and our cultures. To celebrate it in art is
a celebration of the very thing that sustains us. A
healthy food culture is something that can bring
families and communities together by giving us a
sense of oneness. The simple pleasures of growing
food, cooking a meal and sharing with friends is
what unites us in our humanity. To celebrate this
through landscapes made from the food we eat, is
for me, a simple connection of nature’s beauty from
nature’s bounty.”
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Postcards from the veg
In a Warner, the roads are paved with lentils,
the rivers run with prosciutto and everything
looks good enough to eat. Carl explains, “I love
cooking and experimenting with new ideas. I am
a big fan of Italian cooking, so for me simplicity
and fresh ingredients are the key. I have learned
to be more creative in the kitchen the way I am
in the studio. Some aspects of presentation and
visual compatibility can inspire me to try the
corresponding taste combinations - it doesn’t
always work, but sometimes what looks good
together, tastes good together, and that makes for
an unusual and interesting approach to cooking and
gastronomy in general.
Although I have been a photographer for about 25
years now, I have only been creating ‘foodscapes’
for the last 10 years. Having done a lot of still life
work, I know a lot about studio lighting, and having
a love of landscape photography brings a strong
sense of composition and natural lighting. These
two genres of photography, plus a love of food, have
led my work to evolve into the current body of work.
Wilting and the perishability of ingredients are
my biggest problem, especially where fresh herbs
are concerned. Things like coriander and flat leaf
parsley last only for a few minutes, so they go into
shot right before the end in order to catch them at
their best. I tend to use a lot of curly kale, as it is a
very robust ingredient that looks good for hours and
creates a lot of ground cover.”
Give a man a fish
Carl says of his wonderfully wacky work, “I like to
make people smile. The work is whimsical and fun. I
call it ‘The pleasant deception’. My favourite image
is the ‘fishscape’, it was one of the most difficult
scenes to build and by far the smelliest! But for me,
the cold lighting and the composition make the
illusion of a real place very convincing. We had to
get it all done in one day because of the smell and
the freshness of the fish. We were also being filmed,
and that was taking up a lot of my time, especially
when certain things I thought would work didn’t.
For example, I thought the wake of the fishing
boats would work from just using small fish like
sprats, but when we arranged them they just looked
busy and cluttered and not like a wake at all. It was
my food stylist who saved the day by cutting sides of
salmon and overlaying them on to the herring that
were forming the wave patterns. It’s this kind of
collaboration and team effort with my food stylist
and model maker that pushed the work to a level
that I hadn’t expected, and this was very exciting
and rewarding. I still never tire of looking at the
‘fishscape’, and we later animated the scene and
brought it to life, so I have a fondness for it above
most of the other images.”
you eat first with your eyes
The world-wide acclaim Warner has received
for his unique works of ‘food art’ has led to many
food-related commissions as well as the publishing
food art
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Road less travelled
Carl Warner
Ben & Jerry
Fish out of water Bringing home the bacon
food art
28
comes from, how good it is for you, and how eating
healthily can improve your outlook on life by looking
after both mind and body. The series would be set in
the food worlds I create where children (and adults)
will be taken through these worlds to discover
different ingredients and learn about different
types of food. My hope is that this television series
or film will entertain and educate the audience and
bring about a greater awareness of how our diet
and nutritional intake affects not only our physical
and mental lives, but by establishing a better food
culture, we will tackle some of the greater social and
environmental issues of our time.”
To see more of Carl’s work:
www.carlwarner.com/carl.swf
of his ‘Food Landscapes’ in 2010. His work has also
been used by nutritionists, children’s hospitals and
childhood obesity clinics to promote better eating
habits and has led Carl to produce his children’s
educational book ‘A World of Food’ that he hopes
will help educate kids into eating more healthily
by escaping into his gastronomic paradise. “I
have had several commissions to direct television
commercials where we have travelled a motion
control camera through the foodscapes using a
periscope or snorkel lens. Bringing the scenes to life
in this way is a wonderful development of the idea
of a world made of food. I am now talking to various
people about the idea of making an animated film
or series which will hopefully follow in the footsteps
of Jamie Oliver to teach children about where food
Good enough to eat
Salmon sea
Against the grain
food art
and a blowtorch, has previously created Elvis, Obama
and Marilyn Monroe as well as his own mosaics.
www.mauricebennett.co.nz
Eye Candy
Koren artist, Seoung Yeon Koo crafts confectionary
into beautiful bouquets for her still-life
photographs. The whimsical candy bouquets are
showcased at Cais Gallery on Hollywood Road.
We don't know whether to lick, sniff or just gaze in
wonder at these unique creations.
www.caisgallery.com
87 Hollywood Road, Central.
2527 7798
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more food artists
Oreo Artist
Turns out Oreo cookies are good for more than just
dunking; Judith G. Klausner has created a series
of cameos created from the black and white treat.
Her food art series ‘From Scratch’ depicts classical
figures and Victorian-inspired women carved with
toothpicks into the frosting of Oreos.
A toast to the art of toast
Food Artist Maurice Bennett recreates famous
paintings out of, well, toast. For the Food Art Festival
in Hong Kong, Bennett created a mosaic version of
Da Vinci’s masterpiece; a re-imagining dubbed Sweet
Delight Mona Lisa that used 6,000 slices of toast to
complete. Maurice, whose artistic tools include bread
Oreo art
Mona Lisa in toast
Toast mosaic
Candy bouquet
food art
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Foodie March.pdf 1 2/21/12 4:27 PM
To celebrate the Rugby Sevens this year, we dived into the cultures of seven of the participating clubs for some scrum-ptious
international team cuisine
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7 of the sevens
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South Africa
Famous for their braais
(barbecues), South African food is
a true meat-lovers cuisine. From the biltong (strips
of dried meat) and sosaties (curried apricot lamb
kebabs) and renowned boerewors (spicy sausages),
to the crocodile steaks, hearty potjieko (slow cooked
meat and vegetable stews), it's a feast for any
carnivore. There is also the mielie pap, a staple dish
around the dinner table made up of a stiff corn meal
mush that goes with everything. Often referred to
as ‘rainbow cuisine’ for the mixture of influences
that contribute to its heritage, the food of South
Africa includes the spicy flavours from Malayan,
Indian and Indonesian cultures sprinkled in to the
indigenous African dishes as well as the cooking
styles of the Dutch and English settlers, making it a
culinary potpourri, and a tasty one at that.
Where to find it: Check out The Stoep on the south
coast of Lantau’s Cheung Sha beach. This sandy-
floored restaurant is famous for its South African
platters and colourful décor.
The Stoep
Cheung Sha Beach, Lantau.
2980 2699
www.thestoep.com
France
A cuisine that has evolved over
centuries of change, French food
is considered a gastronomic art form. From the
elaborately prepared, heavy dishes of haute cuisine
to the lighter, presentation-focused creations of
nouvelle cuisine, or the simple meats and cheeses
of bistros, France’s tastes are synonymous with
beautifully crafted food. There are complex and
laborious terrines, bisques and soufflés in the
national diet along with the facile simplicity of
croissants, baguettes and pommes frites. France’s
fare always has a gourmet essence to it that
promises a thrill for the taste buds.
Where to find it: A plethora of French fine dining
establishments are easily found around Hong Kong
but for an authentic and affordable northern French
experience, try Brasserie de L’ile for a casual bowl
of moule frites (mussels and French fries) with a
glass of France’s finest.
Brasserie de L’ile
4 Arbuthnot Road, Central.
2147 2389
www.brasseriedelile.com
uSA
Chicago-style hot dogs, New
York bagels, Tex Mex, Southern
fried chicken and New England clam chowder;
America’s regional offerings largely make up and
Brasserie de L'ile
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give depth to the overall foodscape of the United
States that would otherwise simply be known for
their stupendous hamburgers, steak dinners and
apple pies. Much of the food of the USA also tends
to stem from outside influences that are then firmly
embossed with a stars and stripes shaped stamp
and branded as their own. Whole new commingled
cuisines have emerged within the vast land; such as
the ever-popular American-Chinese, with dishes like
egg rolls, ginger beef and chow mein and Italian-
American meatballs, deep dish pizza and lasagne
that bear little resemblance to what’s found in the
countries of origin and are a truly delicious stateside
invention.
Where to find it: For an authentic American steak,
baked potato, hamburger with all the fixings, bowl of
clam chowder, chicken quesadilla or a big ol' plate of
baby back ribs, you can find it all under Dan Ryan’s
1940’s Chicago-inspired roof.
Dan Ryan's Chicago Grill
114 Pacific Place, 88 Queensway, Admiralty.
2845 4600
www.danryans.com
england
Savoury meat pies, roast dinners,
afternoon tea, shepherd’s pie, fish
and chips, and the ones with the funny names like
bangers and mash and bubble and squeak (corned
beef hash) are all top of the English food charts.
Makes you salivate just reading about it – or maybe
makes you pop a button just thinking about eating
it. The food of Blighty is typically hearty fare and is
accompanied by its adopted and modified Indian
cuisine such as Chicken Tikka Masala that is often
called the national dish of Britain.
Where to find it: English food is unsurprisingly
easy to find in Hong Kong and this aptly named
eatery serves authentic British food like those
mentioned above as well as a variety of pies, stews,
roasts, and of course, Yorkshire pudding.
Yorkshire Pudding
6 Staunton Street, SoHo.
2536 9968
www.stauntonsgroup.com/yorkshire
Yorkshire Pudding
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Australia
In an article about Australian
food it is obligatory to mention
the catchphrase ‘throw another shrimp on the
barbie’ because that’s what Aussies love best –
barbecuing fresh seafood like prawns, butterfly
fan lobster and Bluefin tuna in the great outdoors.
Although kangaroo and emu meats are widely
available throughout the country, they are not the
most commonly eaten and in recent times, fusion
adaptations with exotic influences have earned the
term ‘Modern Australian’.
Where to find it: Coast serves modern Australian
cuisine in the hustle and bustle of SoHo. Their menu
offers plenty of seafood and a wide array of sharing
plates with even a hint of kangaroo, if you’re looking
to be adventurous.
Coast Bistro and Bar
1/F Kinwick Centre
36 Hollywood Road, SoHo.
2544 5888
www.coast.com.hk
Argentina
Known for their love of eating,
Argentinians are also famous
for their asados (barbecues) and typically eat a
very high protein diet that’s particularly beef heavy.
Empanadas are small pastries stuffed with meat,
cheese and other fillings and a common meal choice
along with stews, casseroles and basically any dish
that involves meat.
Where to find it: La Pampa dishes up plenty of the
prime steaks and succulent chorizos famous to its
native land as well as a renowned Argentine wine
list to wash it all down with.
La Pampa
32 B&C Staunton Street, SoHo.
2868 6959
www.lapampa.com.hk
Japan
An enormous range of cuisine
comes from this island nation.
There are the ubiquitous dishes found worldwide like
sushi, tempura, curry rice, udon and ramen, and the
less easy to find okonomiyaki (Japanese pancakes),
shabu-shabu (meat fondue) and chankonabe, a
stew commonly eaten in vast quantities by sumo
wrestlers. The country is known for their strict
methods of preparation and the typically healthy
nature of its dishes.
Where to find it: Serving up sushi, sashimi and
other popular Japanese fare, Tokio Joe is a relaxed
place to enjoy a light bite.
Tokio Joe
16 Lan Kwai Fong, Central.
2525 1889
www.tokiojoe.com
Tokio Joe
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Whether it’s a popular fine dining restaurant,
a hole-in-the-wall dai pai dong, a trendy new
noshery, or your favourite cha chaan teng; if you
love it, we want to know about it!
Great eateries deserve to be rewarded and that is
what the Foodie Awards are all about! Share your
favourites with the rest of Hong Kong’s hungry
food-lovers and you’ll stand a chance to win
fantastic prizes! Each submission will enter the
prize draw to win goodies from some of the city’s
best restaurants, bars and brands.
Get your thinking caps on then head to www.
foodiemagazine.com.hk/thefoodieawards to enter
your nominations online or send your entries to us
at [email protected]. Or leave your favs
on our Facebook or Twitter sites with the caption:
Foodie Awards. Categories include: Best for a Date,
Reliable Favourite, Best Local Food, Best Late-Night
Dining, Best Private Kitchen and loads more. We
can’t wait to hear where you like to dine and share
our hidden gems with you.
Results will be announced in our April issue of Foodie.
Nominate your favourite restaurants for the annual Foodie Awards!
the foodieawards
the foodie awards
popcorn
36
food for thought
vendors would sell bags of the
moreish snack next to ticket
stalls; the invention of the
electric popcorn machine then
moved them inside theatres
where the trapped smell of the
popping corn was more enticing
to ticket holders. With the
rationing of chocolate and sugar
that came along with World
War II, popcorn sales soared.
Home televisions then created a
demand for stove-top poppers as
consumers wanted movie-going
snacks from the comfort of the
living room and the invention
of the microwave then further
cemented popcorn’s place as a
couch-crunching treat.
So, what do we know about
this essential North American
nosh? Less than 0.02 per cent
of the entire maize crop ends
up as the tasty snack. But as
insignificant an amount as this
may seem, according to the U.S.
Popcorn Board, Americans today
consume over four billion gallons
of popped popcorn each year.
Consumption in Europe and Asia
is also growing at a rapid pace,
partly aided by the spread of
American popular culture abroad
— including the popularity of
stateside films — that has led the
popcorn crop to be referred to as
‘prairie gold’.
Popcorn is also a supremely
healthy snack food. It’s naturally
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Whether engrossed at the
cinema, sitting home on the
couch, walking around an
amusement park or revelling
at a sporting event, popcorn
is a snacking staple for leisure
activities around the world. But
what makes it quite so a-maizing
(if you will), that we’re happy to
consistently pay obviously over-
inflated prices?
It’s no secret that popcorn is
expensive at the cinema. Up to 40
per cent of the average profit at
movie theatres is due to concession
sales; theatres keep ticket prices low
to get people through the door, then
sell overpriced snacks to make the
highest profit margins. According
to Richard B. McKenzie, author of
“Why popcorn costs so much at
the movies”, the average markup is
between an astonishing 900-1200
per cent. In 2002, the British Film
Institute depicted popcorn as "the
most profitable substance on the
planet, more than heroin, more than
plutonium". Typically, the popcorn
we eat costs less to produce than
the very container it comes in.
And it’s not just at the movies that
people will blow their dough on
the corny kernels; one particular
gourmet popcorn brand in Hong
Kong sells a large bag for $79. So,
why is it people will pay so much for
such a light bite?
When movie houses began
opening across America, street
Food for thought
sugar free, high in fibre, low in
fat and contains only 31 calories
per air-popped cup – although
adding buckets of salt, mounds
of cheese, a coating of caramel
or lashings of butter, could rank
a nosh of popcorn right up there
with a Big Mac. And popcorn
tastes differ wildly around the
globe: Americans tend to prefer
melted butter on top, Britain,
Germany and Switzerland love
sweet popcorn, while the rest of
Europe opts for salted, and the
Japanese have suited it to their
tastes by adding seaweed and
shrimp flavouring.
I know for me, a bag at the
cinema is more than just hot
air, it is entrenched with my
pleasure of the whole movie-
going experience, and an
expense I quite happily endure
as part of the cinema package.
This, I expect, is much the same
reason other popcorn lovers also
continue to splurge on the snack:
a cushy seat in front of a big
screen and the smell of a lightly
topped bag of popcorn to share
and munch through two hours of
entertainment, it just doesn’t get
much butter than that.
Alicia Walker searches for a kernel of truth as to why so many are in love with corn that is popped
"Popability" is popcorn lingo for the percentage of kernels that pop.
food for thought
sausage rolls38
take itoutsidemake life a picnic with these easy,
breezy recipes
recipes
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SAuSAgE ROLLS
Originating in the UK, and deemed “Pigs in a blanket”
in the US; either way you word it, sausage rolls are
ideal for out of doors eating
For 4-6 people
Prep time: 30 minutes
Baking time: 20 minutes
Ingredients:
+ 6 sausages (any kind, but not too thick)
+ 200g puff pastry
+ 1 egg
Method:
1 Preheat oven to 180ºC.
2 On a large, flat surface, roll out puff pastry to a
length of 2 sausages.
3 Place 2 sausages on one side then roll pastry
enough to cover them. Slice the pastry at
covered edge to begin next roll of two. Set aside.
4 Repeat process until all six sausages are covered.
5 Beat egg in bowl to produce egg wash.
6 Using egg wash, brush the seam of the pastry to
ensure a tight closure.
7 With a sharp knife, cut pastry/sausage in about
1 inch slices. Place each slice on baking tray
with baking paper or foil.
8 Brush the tops of slices with egg wash for a nice
golden finish.
9 Bake for 20 minutes.
CARROT & PuMPkiN SOuP
This recipe provides the perfect vessel to get your
veggies in and dunk your bread, while injecting a bit of
warmth into your basket
For 4-6 people
Prep time: 15 minutes
Cooking time: 30 minutes
Ingredients:
+ 200g pumpkin, peeled and cut
+ 200g carrots, peeled and cut
+ 1 large onion
+ 2 cloves garlic
+ 3 tbsp butter
+ 100g cream
+ 1 litre chicken stock
Method:
1 In a large pot, place pumpkin, carrot chunks,
chopped onion, garlic and chicken stock.
2 Boil until pumpkin and carrots are tender,
approximately 20 minutes.
3 With a hand blender, puree all contents of pot
until smooth.
4 Add butter and cream, season to taste. Pour
into a thermos to serve hot.
BLONDiES
Try out the lighter side of Brownies
For 4-6 people
Prep time: 10 minutes
Baking time: 25 minutes
Ingredients:
+ 350g granulated sugar
+ 200g white chocolate
+ 200g unsalted butter
+ 40g assorted nuts
+ 80g butterscotch chips
+ 60g plain flour
+ 1 tsp baking powder
+ 1 tsp vanilla essence
+ 110g demerara sugar
+ 4 eggs
Method:
1 Preheat oven to 180ºC.
2 Melt chocolate and butter in bowl over
simmering water, once melted add nuts.
3 Sift all other dry ingredients into bowl.
Mix thoroughly.
4 Add dry ingredients to chocolate mix, stirring
thoroughly until smooth.
5 Mix in the eggs.
6 Pour into tray and bake at 180ºC for 25 mins.
recipes
40
Carrot & Pumpkin Soup
recipes
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recipes
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FRiED ChiCkEN
Equally delicious hot or cold, fried chicken is a hearty
addition to any blanket banquet
For 4-6 people
Prep time: 20 minutes
Frying time: 15 minutes
Ingredients:
+ 12 pieces of chicken
(breast, thighs, legs)
+ 2 cups flour
Home seasoning:
+ 1 tsp salt
+ 1 tsp paprika
+ 1 tsp garlic powder
+ 1 tsp pepper
+ 2 eggs
+ 1 litre corn oil for frying
Method:
1 Wash chicken pieces carefully and pat dry with
paper towels.
2 Season each piece with home seasoning, set
aside.
3 In a large pot, pour oil and turn to medium heat.
4 Set 3 bowls aside in order: flour, beaten
eggs, flour.
5 Dust chicken in flour, then egg, then flour again,
and place carefully in hot oil.
6 Fry until golden brown.
Tip: If oil is too hot, flour will burn and chicken will
not cook thoroughly. Smaller chicken pieces
cook better.
recipes
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ChEDDAR PuFFS
A picnic without cheese just wouldn’t be worth having.
Try this simple recipe to get your fix
For 4-6 people
Prep time: 30 minutes
Baking time: 20 minutes
Ingredients:
+ 1 cup flour
+ 2 eggs
+ 1 cup water
+ 5 tbsp butter
+ ¾ cup cheddar cheese, grated
+ pinch of salt
Method:
1 Preheat oven to 180ºC.
2 In a saucepan, heat water, salt and butter.
When it has come to a boil, add flour and stir
until a smooth paste forms. Remove from heat.
3 Add 2 eggs and stir until well incorporated.
4 Add ½ cup of the grated cheese, stir.
5 In a large baking tray, place baking paper and
scoop batter with a teaspoon, leaving at least 1
inch between for them to “puff”.
6 Sprinkle with the remaining grated cheese and
bake for 20 minutes until golden brown.
recipes
Invictusdinner and a movie:
Missing the action at the Sevens this month and fancy watching
some rugby? Whack on the soul-stirring Invictus, directed by
Clint Eastwood. Starring Matt Damon as the captain of the South
African rugby union team, tasked by Nelson Mandela (played by the
charismatic Morgan Freeman), with uniting the apartheid-torn land
through winning the Rugby World Cup. Based on a true story, this
inspirational, Oscar-nominated film will have you punching the air
with victory.
For an ideal accompaniment, barbecue some South African-inspired
cuisine, such as the recipe below, for a hearty meal to go along with
the heart-warming film.
44
For 6 people
Prep time: 20 minutes
Cooking time: 5 minutes
Ingredients:
+ coriander seeds
+ 1 tbsp fresh coriander,
coarsely chopped
+ ½ tsp groung nutmeg
+ ¼ tsp ground cloves
+ 1 pack cheese of your choice
+ 1 tsp salt
+ 1 tsp pepper
+ 1 cup breadcrumbs
+ 6 white buns
+ 500g beef mince
+ 500g pork mince
taste of boerewors burger
Method:
1 Light the barbecue and set to medium heat.
2 Toast coriander seeds for 2 mins in a medium-hot frying pan
and grind into powder using a pestle and mortar. Pass the seeds
through a sieve and discard the husks.
3 In a large bowl, mix together the powdered coriander seeds,
beef mince, pork mince, ground cloves, ground nutmeg,
salt, pepper and breadcrumbs until all the ingredients are
thoroughly mixed.
4 Divide the mixture into 6 patties, approximately 2cm thick.
5 Place the burgers on the barbecue, flipping them over once
after approximately 2 minutes.
6 Just before the burgers are cooked, add a slice of cheese to
each and leave for 1 minute to melt.
7 Serve the burgers in buns with your choice of garnishes
and condiments.
dinner and a movie
promotion
45
Master Confectioner, Julie Bashore has an award
winning thirty-year background in Culinary &
Confectionery Arts and shares her talent by
teaching around the world. Julie studied at Le
Cordon Bleu in Salisbury Rhodesia; studied and
taught at Fabilo International School of Confection
in Lucerne, Switzerland; was accredited to the Swiss
Chef’s Association and taught at Butler’s Wharf
Chef’s School in London, England. She has also
written numerous articles for industry publications
including Modern Baking, American Cake
Decorating and the Retail Bakers Association of
America. Plus, Julie has founded several businesses.
In Harare, Zimbabwe, Julie opened a catering
business and culinary arts school, Epicurean Cuisine,
and in Lancaster, PA, she founded The House of
Clarendon, a specialised bakery focusing on rolled
fondant celebration cakes.
Julie is also a famed champion of TLC’s Ultimate
Cake Off challenge and is presently the CEO and
founder of Sugar Arts Institute.
The Ultimate Tiered Cake Seminar is for decorators
who desire to develop a wealth of different skills
and techniques to build on. This seminar is highly
Join Complete Deelite for the ultimate tiered cake seminar with Julie Bashore
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Tiered to perfection
Dates: April 17, 18, 19 (Tues-Thurs)
Time: 10:30am-5:30pm. Lunch included
Take Home: Air Brush machine, 3 Tier Final
display Cake
Included in Class: All Supplies, Tools & Materials
Price: $8,500
www.completedeelite.com
recommended for decorators who already have
the fundamentals but want to take their skills
to another level. The focus of this seminar is to
enlarge the decorator's depth of creativity by
enhancing their skills with different approaches to
design and decorate a cake.
1 Stencilling and piping techniques on drapes.
2 How to airbrush multiple colors on drapes and
cake. Adding depth, shine & gloss.
3 Extensive Lace Work technique.
4 How to make isomalt jewels, applying
isomalt to cake and how to manage and take
care of isomalt.
5 Embossing techniques
6 Time saving tips on how to level, stack, and
cover your cake to achieve sharp, precise and
flawless finish.
ultimate Tiered cake Seminar
46
Pizza Express
se sa me
directory If it’s in the issue, it’s on this list.
Langham PlaceLevel 3, 555 Shanghai Street, Mongkok.T 3552 3330hongkong.langhamplacehotels.com
Pure Bar + Restaurant 2/F, Kinwick Centre, 32 Hollywood Road. SoHo. T 8199 8189www.pure-dining.com
04 for startersMandarin Grill + Bar5 Connaught Road, Central.T 2522 0111
Harrington’s1/F, Ho Lee Commercial Building, 40 D'Aguilar Street, Lan Kwai Fong, Central. T 2522 1823
L’Etage33-35 Staunton Street, SoHo.T 2522 5300
Portrait Winery31 Staunton Street, SoHo.T 2526 8858
Cafe at Hyatt Regency, Sha Tin8 Chak Cheung Street, New Territories.T 3723 1234
Hoi King HeenInterContinental Grand Stanford, 70 Mody Road, TST.T 2721 5161
ZumaLevel 5 and 6, The Landmark, 15 Queen’s Road Central, Central.T 3657 6388
Homegrown Foodswww.homegrownfoods.com.hk
11 what i ate todayJean Paul HévinNo.13 Lyndhurst Terrace, Central. www.jphevin.com.hk
12 tried and tasted208 Duecento Otto208 Hollywood Road, Sheung Wan. T 2549 0208www.208.com.hk
Doppio ZeroThe Pemberton, 22 Bonham Strand, Sheung Wan.T 2851 0682www.doppiozero.com.hk
Greyhound Café Shop OTG01, Ocean Terminal, Harbour City, TST.T 2383 6600
La Maison du ChocolatShop B03A, The Lee Gardens, 33 Hysan Avenue, Causeway Bay.T 2907 2002www.lamaisonduchocolat.com
Pizza ExpressShop OT G53, Ocean Terminal, Harbour City, TST.T 2376 1182
se sa me2/F, L Place, 139 Queens Road Central, Central. T 2870 2323 www.sesamehk.com
Veggie SF10/F, 11 Stanley Street, Central. T 3902 3902
16 tried and tipsyDelaney’s One Capital Place, 18 Luard Road, Wanchai. T 2804 2880
Veggie SF
208 Duecento O
tto
directory
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Frites1/F, Queen’s Place, 74 Queen’s Road Central , Central. T 2179 5179
The GlobeGarley Building, 45-53 Graham Street, Central. T 2543 1941
17 street view Applegreen2/F, Plaza 2000, 2-4 Russell Street, Causeway Bay. T 2368 1263
CheesessShop 15, G/F, Empire Court, 2-4 Hysan Avenue, Causeway Bay. T 2504 5500
Cong Sao Dessert Shop G1, G/F, Express By Hoilday Inn, 33 Sharp Street East, Causeway Bay. T 2574 2728
Hit the Road15/F, Capital Commercial Building, 26 Leighton Road, Causeway Bay. T 2882 9522
Tamashii Japanese Noodle18C Sharp Street West, Causeway Bay. T 2893 2699
Yu4 Yiu Wa Street, Causeway Bay. T 2838 8198
20 word on the streetBookazineAcross Hong Kong www.bookazine.com.hk
Graze143-145 Bonham Strand, Sheung Wan. T 2850 7766www.graze.hk
22 food warCul-de-sac27 Wing Wah Lane, Lan Kwai Fong, Central. T 2525 8116
Ebeneezer’s www.ebeneezers.com
Paisano’s www.paisanos.com.hk
Pizzeria Jacomax Shop C, 88 Commercial Building, 34 Wing Lok Street, Sheung Wan. T 28514688 www.pizzeria-jacomax.com
24 food artwww.carlwarner.com/carl.swf
Cais Gallery87 Hollywood Road, Central. T 2527 7798 www.caisgallery.com
www.jgklausner.com/series/from-scratch
www.mauricebennett.co.nz
31 7 of the sevensBrasserie de L’ile4 Arbuthnot Road, Central.T 2147 2389www.brasseriedelile.com
Coast Bistro and Bar1/F Kinwick Center,36 Hollywood Road, SoHo.T 2544 5888www.coast.com.hk
Dan Ryan's Chicago Grill114 Pacific Place, 88 Queensway, Admiralty.T 2845 4600 www.danryans.com
La Pampa32 B&C Staunton Street, SoHo. T 2868 6959www.lapampa.com.hk
Tokio Joe16 Lan Kwai Fong,Central. T 2525 1889www.tokiojoe.com
The StoepCheung Sha Beach, Lantau. T 2980 2699www.thestoep.com
Yorkshire Pudding6 Staunton Street, SoHo.T 2536 9968
Edible ArrangementsT 2385 0158www.ediblearrangements.hk
Complete Deelite2/F On Lan Centre, 11-15 On Lan Street, Central.T 3167 0158
Yorkshire Pudding
Greyhound
directory
Li Meng de Bakker has been writing
about her insatiable love of food
for just over a year. Her blog can be
found at www.bakkersbites.com
eating my wordswith guest columnist li meng de bakkerhong kong's Dish?
To start off this month's column, I'd like to ask you to:
1. Think of an Asian country.
2. Name that country's signature dish.
For anyone familiar with Asian food, this should
be a fairly easy task. However, when I asked locals
and expats to name Hong Kong’s signature dish,
it became clear this was a subject that needed
chewing over. Despite hopes for a clear winner,
or at least some popular nominees, I was met
with a kaleidoscope of options. On more than one
occasion, the reply was simply, ‘There isn't one!' So,
what are we foodies to make of this?
Food can be a source of national identity and pride.
It reflects the history, resources and way of life of
a given culture. In many countries, the national
cuisine is summarised by one, or a few, signature
dishes. The identity is clear, and there is the
additional advantage of being able to easily market
the style overseas.
This is where Hong Kong doesn’t fit the mold.
Its cuisine has been shaped by a unique legacy
of shifting sovereignty, as well as a multitude of
international influences due to immigration and
commerce throughout its history. While the city
is overflowing with foreign food franchises, there
is a conspicuous absence of Hong Kong-style food
ventures overseas. I have often wondered why
this is. It may be that the state of Hong Kong food
is much like the nature of Hong Kong culture: a
little bit confused. Food is culture, after all. By
no means, however, do I imply that confusion is
something negative or undesirable. Instead, it
is a kind of freedom. Hong Kong is not as bound,
as other countries are, to stereotypical signature
dishes. Indeed, the idea of a signature dish may be
an overrated one that actually reduces a nation’s
cuisine to a caricature of itself. From Dai pai dongs,
to Cha chaan tengs and every kind of restaurant
imaginable, Hong Kong provides its tourists and
48
residents with an unrivalled variety of food. Western
and Eastern influences have taken hold here, but in
such a way that it transforms into and merges with
Hong Kong culture.
So, rather than lamenting the “lack” of an obvious
Hong Kong classic, every foodie can rejoice in
knowing that they can decide for themselves what
their Hong Kong signature dish will be.
I can only hope that it will take a very, very long
time for me to find mine.
eating my words
with guest columnist li meng de bakker
