foodie magazine

Outstanding New Restaurants

JAN

UARY 2010 • ISSUE

7

M

onthly Magazine

Take me home, I'm

FREE!

Guest Chef: Mario Carlino Experience Giveaway

Foodie Guru

[ EDITOR’S NOTE ] 01

FOODIE | JANUARY 2010

Happy 2010! As we welcome 2010, let us take a moment to review what’s been happening in the food scene in the past year. With an amazing amount of new restaurants in town, we know that no one has the time to try them all. So we did it for you, and bring to you in this issue our top 10 most outstanding new restaurants to help you decide your next eat out location.

We have also added a new section for the new year – Foodie Guru – which will answer any questions you have about cooking, food or drink. So write in and keep us busy! Also make sure you check out the reader offer as we’re giving away a wonderful experience worth $15,000! Finally, on behalf of the team, we wish you all a very scrumptious New Year!

June Chan Editor [email protected]

Want to reach all foodies?

contact us at 8101 6900 [email protected]

for advertising enquiries.

Publisher Y’s Media Limited Editor June Chan Sub-editor Gemma French Art Director Sandy Chiu Photographer Allen Chan Contributors Kim Yukawa, Lisa Tang, Lakshmi Harilela Business Manager Ben Lu Published by Y’s Media Limited, Rm 1618, Pacific Trade Centre, 2 Kai Hing Road, Kowloon Bay, Kowloon, Hong Kong Printed by Fantasy Printing Ltd, 7/F Tin Fung Industrial Mansion, 63 Wong Chuk Hang Road, Hong KongFoodie is published monthly, 12 times a year. Foodie is registered trademark @ Y’s Media Limited 2009. The contents of the magazine are fully protected by copyright and nothing may be reprinted without permission. The publisher and editors accept no responsibility in respect to any products, goods or services that may be advertised or referred to in this issue, or for any errors, omissions or mistakes in any such advertisements or references.

www.foodiemagazine.com.hk

On the CoverExperience Giveaway 14 Top 10 Outstanding 16 New RestaurantsGuest Chef: Mario Carlino 22Foodie Guru 27

In this IssueEditor’s Note 01Foodies News 02New in Town 03Foodies Events 06Food Hunt 08Hot Offers 14 Cook it Yourself 24Eat Smart 26Sweet Escape 28Editor’s Blog 30

C O N T E N T SMonthly Magazine | JANUARY 2010 • Issue 7

1610

28

JanUarY 2010 | foodie

Win a chef for a day! five lucky diners will take home an executive chef from the Chiram strategic Group to cook a three-course dinner for four guests in March. so how can you win this amazing prize? simply dine at the four participating restaurants (Gaylord, Black stump, duetto and saigon) throughout January and february to enter the lucky draw. the prize is comprise of a true culinary experience that includes accompanying the chef to the market to collect the ingredients and getting some professional cooking tips! every week, there will also be a lucky draw to give away a complimentary dinner for two at each restaurant. sounds tempting? it’s time to eat!

wine Master on tour the first Asian Master of wine, Jeannie Cho Lee, embarks on a tour of Asia in January and february. stopping by a few Asian cities from hong Kong and taipei to tokyo, she will tour each city with her award-winning book Asian Palate as well as host an evening of fine dining at a hyatt hotel & resort property to pair local specialities with wines. the tour starts at Grand hyatt hong Kong on 15th January. for more details, turn to the foodies events.

discount for foodies we know you love food and like to eat out, but sometimes the dining bill runs over your budget. Good news! the Chiram strategic Group has launched a Lifestyle Card to help you spend wisely. with an annual membership of $688, you are not only given $1,100 worth of vouchers, but can also enjoy 25% off on meals and 30% off during your birthday month at all their outlets. with the card, you can also get discounts on selective homeware brands, such as stolzle and welch. for more information, please call 2511 3100 or email [email protected].

02 [ FOOdies neWs]02

03


new In town

SIMPLICITYG/F, 41 Wyndham Street, CentralT 2576 9886

The baby sister of FINDS, Simplicity doesn’t serve gastronomic foods or have a sophisticated interior. Just as its name implies, its food is simple, offering savoury crepes, homemade sour dough baguettes and good wines all day. Offering extensive crepe choices as main dishes and desserts, their Hong Kong crepe is a must try mixing Chinese ingredients with traditional crepes to create an unusual flavour that you would never have tasted before! What we love about

EdIToR’S ChoICESnickers – a yummy sweet crepe made from crunchy peanut butter, caramel and Belgian chocolates!

Simplicity is more than just its simple food. We also think it is a great place to hangout with a late night menu featuring carbolicious food to take care of the partygoers. Their prices range from $38 for a sweet crepe to $80 for a happy hour special set that includes a glass of house wine.

JANUARY 2010 | FOODIE

04 new In town

BLT BURgERShop 301, Level 3, Ocean Terminal, Harbour City, Tsim Sha TsuiT 2730 2338

Celebrity Chef Laurent Tourondel introduced the BLT concept to Hong Kong a year ago. Now he brings in traditional US-style burgers to BLT Burger. Offering a choice of top quality meat from sirloin and short rib to turkey, with the Black Angus Beef Burger ($78) being the classic choice. But no burger is complete without good chips and rings, with choices such as Waffle Fries, Sweet Potatoe Fries and Vidalia Onion Rings for you to pick from. Other classic American starters include chicken wings, nachos and mozzarella sticks. Their milkshakes are definitely a must have to truly enjoy a traditional US- style burger meal!

EdIToR’S ChoICEThe classic burger, fries and milkshake combo – a very filling set that gives me all the energy needed for the whole afternoon!

06 [ FOOdies eVents]


JAn

uArY

eV

ents

13th WEDdessert cooking class by il Bel Paeseil Bel Paese is hosting a dessert cooking class from 7pm to 8:45pm at its wan Chai outlet. Participants will learn tips in preparing three varieties of sweet treats, including Chocolate truffles, Chocolate’s warm heart and tuile with Crème Patisserie. each session costs $300, two sessions cost $540 and all three sessions cost $765. interested parties can read on for two other classes on the 19th and 26th. reservations can be made at any il Bel Paese shops.

13th & 27th WEDcooking with talentCantonese speakers can take part in two cooking classes hosted by hotel nikko. Learn to cook spanish seafood paella on the 13th and baked crab shell stuffed with fresh crabmeat and onion in Portuguese

sauce on the 27th. the two-hour class is followed by a sumptuous lunch. each section costs $350 per person, including a $200 dining cash coupon to take home. enrol in pairs to receive an extra 10% off. for enquiries or reservations, please call 2313 4222.

15th FRIcantonese Fare Pairs with Winesfor one evening only, Chef tim of one harbour road teams up with wine expert – Jeannie Cho Lee – to create an eight-course dinner paired with seven wines. At $1,350 per person, the evening also includes a pre-dinner cocktail with champagne and canapés, an interactive session with both Chef tim and Jeannie and a gift set of Asian Palate. 7/f & 8/f, Grand hyatt hong Kong, 1 harbour roadt 2584 7722

16th, 23rd & 30th SATOsteria cooking classes

[ FOOdies eVents ]

foodie | JanUarY 2010

07

this month, Chef Michele Camolei continues his small-scale italian cooking classes at the osteria ristorante italiano. he will demonstrate the secrets of cooking sardinian and sicilian cuisines. Priced at $580 per class or $2,500 for five classes, both options include a three-course lunch. six different wines can be matched with the lunch by paying an extra $180. for bookings or more information, please call 2315 1010.

19th TUEeggplant cooking class by il Bel PaeseParticipants will be introduced to eggplant – a very popular vegetable used in italian cuisine. on the night, participants will learn how to cook marinated eggplant, eggplant pâté, eggplant parmigiana and eggplant rolls. refer to the 13th for payment detail.

25th – 31st MON – SUNtasting Menu by guest chef alexander ehrgottCombining home-style cooking with modern interpretation, Chef Alexander will specially craft classic

German dishes to pair with schloss Vollrads vineyard’s riesling wines. Available in set menus for both lunch and dinner, each person costs between $350 and $788. Bottles of schloss Vollrads wines can also be purchased throughout the month.Lobster Bar and Grill, 6/f, island shangri-La hong Kong, Pacific Place, 88 Queensway, Admiraltyt 2820 8560

26th TUEMedieval cuisine by il Bel Paesein this cooking class, the chef will take participants on a journey back to the past to discover recipes, cooking methods and popular dishes in the cuisine of the Middle Ages. four dishes will be taught on the night, such as spiced Lemon Chicken and Chestnut fritters. for more information, please refer to the 13th.

[ FOOd hUnt ]08


Warm Up with Congee

Congee is enjoyed by both Chinese and Japanese foodies. At Yagura, a seasonal menu featuring congee and casserole dishes has been launched to warm you up this winter. Hokkaido King Crab Congee ($128) and Hiroshima Oyster Congee ($108) are cooked from premium jet-fresh seafood. Other succulent winter treats include the spicy Kimchi Pork Pot and the flavoursome Miso Chicken Pot. Each pot costs $88 and the menu runs until the end of the month. G/f, eaton hotel hong Kong, 380 nathan road, Jordant 2710 1010

Italian Wave

Great news for Italian lovers – di Lux now serves Italian fare! With the return of Chef Mario Carlino, regional favourites have been added to the menu. Freshly baked pizzas and tender braised beef cheek are only a couple of the selections on offer. A top choice is their Stewed Seafood with Mediterranean Herbs – a light and hearty dish from Sardinia. If you’re looking for something healthy, the Red Beetroot Risotto is definitely one of their must-try dishes. On weekdays, set lunches and lunch buffets are served, while late-night dining is available on weekends with the resident DJ spinning hit records. uG, California tower, 30-32 d’Aguilar street, Lan Kwai fong, Central t 2868 9538

08

09 [ FOOd hUnt ]

Michelin Star Dinner

With one Michelin star under its belt, Dynasty highlights a special wine and gourmet tasting menu throughout January and February. A nine-course menu of traditional Cantonese fare, created from luxurious ingredients from shark’s fin to abalone will be served alongside Dynasty wines. This exquisite tasting experience is only served in the evenings and requires one-day advanced booking. The menu is priced at $5,800 per table of six. 3/f, renaissance harbour View hotel hong Kong, 1 harbour road, wan Chait 2584 6971

Swiss Cheese Fondue

Eat like the Swiss and enjoy a heart-warming cheese fondue on offer at Mozart Stub’n this month. Using the two most classic Swiss fondue ingredients, the fondue mix is made of Emmentaler and Gruyere cheeses. At $340 for two, the set includes two glasses of selected Austrian white wine and bite-sized homemade bread cubes. Why wait? Call up a buddy now and give this traditional Swiss communal dish a try. 8 Glenealy, Centralt 2522 1763


[ FOOd hUnt ]


10

Scented Afternoon Tea

Experience a beautifully scented high tea at MO Bar this month. Offering a bespoke menu inspired by the leading fragrance brand Jo Malone, the scones, pastries and drinks are specially designed to match perfectly with the unique herbal, fruit and spice aroma. Make sure you try the Lime Mousse with hints of grapefruit as well as the singular essence of ginger in the Ginger Éclair. The tea is priced at $190 per person or $360 per couple, plus you get a free gift bag from Jo Malone. G/f, Landmark Mandarin oriental, 15 Queen’s road, Centralt 2132 0077

Return of Egyptian CuisineHabibi reopens to offer a grander setting, a tempting new menu and a more convenient spot in Central. This new Lan Kwai Fong outlet can accommodate more than 100 diners with banquet seating suitable for parties of up to 40 guests and a semi-private room for small gatherings up to 14. When it comes to the food, the menu retains most signature dishes like Moza Dani (braised lamb shank) and Firahk Roman (stuffed whole baby chicken), as well as adding a variety of new selections to tie in with the new year. Be sure to give it a try if you’ve never had Egyptian cuisine before! 1/f, Grand Progress Building, 15-16 Lan Kwai fong, Central t 2544 6198

[ FOOd hUnt ] 11

Seasonal Casserole

Get your spoons ready to enjoy the seasonal casserole offerings at Yu Joy and Joy & Joy. New on the menu this year is the colourful Whole Crab ($238) that is cooked with 20-tael whole crab and Thai rice seasoned with fine sea salt. Other choices include the Fresh Scallop and Crabmeat, Black Truffle and Crabmeat, and Diced Preserved Pork Sausage and Meat and Crabmeat, all of which are served with homemade sweet sauce. Make sure you book in advance as there is only a limited supply of seasonal casserole available every night!Yu Joy: shop 1028C, 1st Level elements, 1 Austin road west, tsim sha tsui t2196 8100, Joy & Joy: shop 211, Melbourne Plaza, 33 Queen’s road, Central t 2810 5366

Spicy Rib EyeTaking another step to redefine the local steakhouse scene, Dakota Prime introduces a brand new creation by Chef Ryan Crawford. Meat lovers will have to give the Cajun USDA rib eye steak a try. Combining USDA prime beef with a mixture of Cajun seasoning, garlic flakes and salt brings out the unique flavour in meat. To balance the spicy flavour, the dish is served with baked new Idaho potatoes and fresh French beans sautéed with white wine and almonds to give you a truly divine meal.1/f, Grand Progress Building, 15-16 Lan Kwai fong, Central t 2544 6198


[ FOOd hUnt ]12

Lunch Specials

It’s time to munch on three new lunch creations at Hip Katsu. Offering a brand new set menu to serve during the busy lunch hours, classic Japanese dishes are brought into the selection. Featuring Eel on Rice ($78), Teriyaki Japanese Miyazaki Chicken Steak on Rice ($88) and HIP Luxury ($98), all sets are served with appetiser, steamed egg custard, miso soup, cabbage salad and dessert. The menu rotates every two weeks, so there will always be something new on your visit. shop 2608-10, Gateway, 17 Canton road, harbour City, tsim sha tsuit 2601 6238

Chocolate Fantasy

From savouries to desserts, every food item served at the afternoon tea buffet at Lobby Lounge is made, coated and topped with a medley of vintage couverture chocolate. With an extensive tempting selection until the end of April, these are some of the hot items on offer: Chocolate Bon Bon, Miniature Extra Bitter Chocolate Cake and Grands Crus Chocolate Cone and Tart. Priced at $198 per adult and $158 per child, the tea buffet is available every Saturday, Sunday and public holiday from 1pm to 5pm. Kowloon shangri-la hotel, 64 Mody road, tsim sha tsuit 2733 8740


[ FOOD HUNT ] 13

Until the 15th, you can head to The Press Room and indulge in a slice of Galette des Rois – a traditional French cake that was created to celebrate the Feast of Kings. Recreating the cake from original recipe, it is made with buttery, fine pastry layers and filled with frangipane – a delightfully creamy almond paste. Diners who order this special cake ($68 per slice) will automatically enter a lucky draw to win one of the 60 great prizes, including dining vouchers, complimentary desserts, wine and many more. 108 Hollywood Road, CentralT 2525 3444

Royal French Cake

DON’T MISS DON’T MISS DON’T MISS DON’T MISS DON’T MISS

Oyster Feast


Make time this January to experience an oyster-themed dinner at Yamm. Offering around-the-clock Japanese infused international buffet, a special station will be available until the 15th featuring an array of oysters from around the world. The freshly shucked oysters deliver a variety of distinctive taste sensations from refreshingly briny to lusciously creamy. For those who like theirs cooked, the hot options range from soup to tempura. Costing from $498 to $550 per person, an extra $100 is charged for unlimited beverages. Lobby level, The Mira, 118 Nathan Road, Tsim Sha Tsui T 2315 5111


halF Price On hOUse Winesevery Monday from now on, the Press room offers 50% off on every bottle of house wine to chase those Monday blues away. 109 hollywood road, Centralt 2525 3444

dirt cheaP BUns cOMBOfor a limited time only, all shake ‘em Buns outlets are offering two dirt-cheap special combos, including $48 Missionary combo and $52 Cushin’ for the Pushin’ combo. Both combos come with fries and your choice of drink. G/f, 76 wellington street, Central t 2810 5533, G/f of

J residence, 60 Johnston road, wan Chai t 2866 2060, G/f, no.5 hoi Ping road, Causeway Bay t 2572 6220

BUY 1 get 1 FreeBuy one get one free offer is available for all beverages at hip Katsu. this promotion starts from 3pm onwards from Monday to friday. shop 2608-10, Gateway, 17 Canton road, harbour City, tsim sha tsuit 2601 6238

dining discOUnttill the 12th february, dah sing and MeVAs credit card holders can enjoy up to 50%

discount dining at selective eateries in soho east. for more information, please log on www.sohoeast.com.hk.

cOllect staMPs tO get Free Mealsfrom now until 31st March, for every $200 spent on dining in the civic square restaurants at elements, you can get one stamp. the more stamps you collect, the bigger your prize would be! four stamps can get you a special cocktail at olive or stormies and 20 stamps for a free set lunch for one person at Café iguana. for more information, please check out www.elementshk.com.

14

Have you ever thought that you can purchase a tailor-made gift experience? No matter if it’s a gastronomic experience with a private chef cooking at your home or an adrenaline skyjump followed by Bungee jump in Macau, Red Packet offers a range of new gift ideas that can be purchased as a gift for someone special. There are five groups to choose from – Experience, Exploration, Extravagant, Very Him and Very Her. Each box contains a gift card with instructions on how to redeem the selected experience out of the many choices available including wellness, sport, gastronomy and escape. Costing between $888 and $4,888, you can now order it online at www.redpacket.hk or call 3568 3348. F

14 [ red PacKet sPecial ]

reader offer

win an exclusive gift experience worth hK$15,000 by telling us about the most memorable

experience you have ever had. send your response to

[email protected].

[ ]

hot offers

Red Packet Special

16 [ COVER STORY]

You may have noticed that the dining scene of 2009 was busier than ever. When one restaurant closed, another one opened in the blink of an eye as if the venue was never emptied. How many have you tried? Leave the hard work to us, as we’ve done all the tasting to bring you the 10 best new restaurants in town!

JANUARY 2010 | FOODIE

Outstanding New Restaurants

17 [ COVER STORY]


1With many eateries and street foods in Tsim Sha Tsui, dining in a hotel restaurant may not be your first choice. Even so, you

may wish to try the two upscale hotel restaurants recently unveiled. Whisk (5/F, The Mira, 118 Nathan Road, Tsim Sha Tsui T 2315 5999) has a menu that is simple to understand yet filled with surprising explosive taste combinations. By cooking European classics with fresh and seasonal ingredients, Chef Justin Quek creates magical dishes that will blow you away. The Tagliatelle with Sautéed Maine Aromatic Oil is gloriously rich and the Flaky Apple Tart is a light dessert to round off the meal, leaving you refreshed and ready for more shopping.

2In this part of Kowloon, the Hullet House is the latest hotel to offer fine dining experience, having five restaurants and bars of

its own. The Parlour (G/F, main building, 1881 Heritage, Hullett House, 2A Canton Road, Tsim Sha Tsui T 3988 0101) is more than just a glamorous Chinoiserie lounge. With the walls hand painted with vintage images and murals of the old Hong Kong, you’ll feel like you’ve travelled back in time. The restaurant opens as early as 8am to serve English breakfast, followed by luncheon and traditional English afternoon tea. This is definitely the place to be, enjoying a moment of calm in this busy city with a quick bite, a stiff drink and a game of cards.

3Just a few minutes walk leads you to the Ocean Terminal which houses the BLT Steak (Shop G62, Ground Floor, Ocean

Terminal, Tsim Sha Tsui T 2730 3508). The first BLT outlet to be opened outside the USA, this is modern New York steakhouse replicates the traditional elements of

Whisk Flaky Apple Tart

Whisk Chef

Justin Quek

The Parlour Balcony


a cosy French bistro with a limestone entrance and warm, dark wood brick interiors. Serving almost the same food as its American chain, BLT offers not only the signature steaks but also the oversized cheese popovers that even come with a recipe to take home. Their al fresco dining area overlooking the Victoria Harbour is the most popular dining spot.

4Across the harbour, Café Gray Deluxe (L49, The Upper House Pacific Place, 88 Queensway, Admiralty T 3968 1106) is the long-

awaited creation of Chef Gray Kunz. Jointly owned by Chef Gray and the Swire Hotels, this grand restaurant serves mind-blowing European cuisine. The breathtaking harbour views help you to truly enjoy a gastronomic meal. Infusing fine ingredients, organic meats and exotic delicacies, each dish

18 [ cOVer stOrY]

is cooked to perfection. Be sure to sample Saffron Pasta Fiore, Braised Short Rib of Beef and Lavender Grilled Red Snapper.

5 Nestled between Wanchai and Central, CÉPAGE (23 Wing Fung Street, Wanchai T 2861 3130) has been awarded its first

Michelin star after opening its doors last February. Set over three floors, this restaurant blends old world opulence with cutting edge design. The menu features exquisite French-Mediterranean fare and with simple yet delicious dishes, Chef Thomas Mayr reveals that to truly appreciate the food at CÉPAGE, the ingredients should speak for themselves. Housing over 2,400 labels in its wine cellars, there is a bottle to match any dish. CÉPAGE can give you exactly what you want and then some, bringing the wow factor to your meal.

BLt steak interior Cafe Gray deluxe entrance

19 [ cOVer stOrY]


6The biggest change to the dining scene of 2009 has to be in Central. With a succession of new openings, five

have impressed us the most. GVSTO (Level 2, Shop 201-203, Nexxus Building, 41 Connaught Road, Central T 2147 3768) is a new Italian restaurant. Serving sensational Italian cuisine with gusto, GVSTO’s ambiance is sleek and sophisticated. Their ingredients are mostly healthy and freshly made on the day from bread to spaghetti. The best selling spaghetti is their squid ink pasta dishes which wins a lot of compliments from diners. A special highlight of this restaurant is their take-away counter that sells delicious bite-sized pastries, homemade chocolates and fresh spaghetti at $50 per serving.

CEPAGe dining environment

Cafe Gray deluxe Chef Gray Kunz

GVsto pastries

20 [ cOVer stOrY]


Featuring original French recipes that have been handed down through the generations, one of the French mums flew over to train the chefs before the opening. With choices ranging from health salads to meaty dishes, on weekdays, two or three-course set lunch is available with prices up to $98. Pastis is definitely the place to discover what French bistro food is all about.

9 Having created quite a stir since its opening, Posto Pubblico (G/F, 28 Elgin Street, Soho, Central T 9574 3908) encourages a socially

conscious attitude towards dining.

7 Also serving Italian fare, W52 (W Place, 52 Wyndham Street, Central T 6768 5252) has a philosophy that can be described in two words

– Simply Italian. From its sleek interiors to its simple dishes, the dishes are created with only a few ingredients yet the combination of herbs and spices produces a mouth-watering experience. The Sea Bass Tortellini is definitely their most popular dish, with caramelised orange peel creating a very unusual flavour. Their extensive wine list offer a selection of Italian choices as well as old and new world labels to go with the food.

8 On the same road as W52, two Frenchmen opened a bistro - Pastis (65 Wyndham Street, Central T 6474 2613). This small

restaurant serves home-style French cooking in a cosy environment.

w52 bar area

Pastis homemade duck rillette

Pastis interior


This is one of very few restaurants that use hand-picked, locally grown ingredients. Replicating typical New York Italian restaurants, they serve old-fashioned comfort food, offering a wholesome range of all-natural meats, rice, pasta, vegetables, leafy greens and seafood. To make things even better, there is no service charge added to your bill and their bottled water sales will be donated to charities.

Reconstructing modern French fare with a twist of artistic ingenuity is The French

Window (3101, Podium Level 3, ifc mall, Central T 2393 3812). The masters behind the recipes are world-renowned French guru Chef Justin Quek and the rising 24-year-old culinary star Chef Mickeal Le Calvez. The duo merged their talents to create gastronomic masterpieces, representative dishes including Boeuf Bourguinon, Grilled Lamb with Potato Fondant and Red Wine Sauce and Peach Pavioli. The French Window is not only about delicious French fare, but also appreciating the food as a form of delectable art. Eating is after all an enjoyment to be shared. F

21 [ cOVer stOrY]

the french window interior

the french window Pan seared Lamb, Maxim’s Potatoes, Middle east Pesto

Posto Pubblico 3d bar

22


[ gUest cheF]

WhEN italian MEETS asian

Tell us about the new di Lux menu?We’re now serving Italian cuisine, including traditional dishes and contemporary ones. There’re also a few dishes created by myself – fusing different regional cuisines and cooking methods with my own interpretations from classical dishes.

What changes did you make to the recipes to suit the Asian taste?I never change recipes to fit the local. Italian cuisine has such a large variety of choices that you’ll always find dishes to suit everyone. That’s why Italian cuisine is so successful everywhere, even in conservative countries like Japan.

What cooking tips can you share when recreating the risotto recipe?Choosing the right rice is very important. The best choices I recommend are Carnaroli, Arborio or Vialone Nano. Always use a wooden spoon to stir the risotto. The final tip is to take the pot out of the stove before adding the butter and cheese. This last procedure of stirring the butter and cheese is very important to get risotto creamy.

Italian born chef, Mario Carlino, has reunited with the Lan Kwai Fong Entertainments Group to re-brand Lux into di Lux which now serving authentic Italian fare. Mario talks about his new creation and tips in re-creating his risotto recipe.

23

foodie | deceMBer 2009

[ gUest cheF ] 23

Risotto Con Asparagi e Scamorza Affumicata Risotto with Asparagus Saffron and MintserVes 4

ingredients• 4cupsItalianrice(Carnaroli)• 4spoonsextravirginoliveoil• 1carrot• 1celerystem• Wholeparsleyleafwithstem• 1whiteonion• 1shallot• 16greenasparagus• 1smokedmozzarellacheese

(300-350g)• 1packetsaffronpowder(0.1g)• 1tablespoonbutter• 1cupgratedParmesancheese• 10mintleaves• 1cupwhitewine• Salt• Blackpepper

PrOcedUresfill up a pot with 3 litres of water. take the skin off from the onion, chop it in half and add it to the pot with carrot chopped in large pieces, celery and parsley. Allow stock to boil for one hour, then filter and keep the stock. Cook the asparagus for about 10 minutes in the boiling stock. warm up the olive oil in a pot, add the finely chopped shallot, then the rice, salt and pepper and stir for 3 minutes. Add wine and allow it to evaporate. Add slowly the stock with a ladle and cook for about 15 minutes, then add the saffron and the chopped asparagus (keeping a whole one sliced in length for garnish). remove from the stove and add butter, Parmesan cheese, smoked cheese and mint while stirring vigorously. serve immediately and garnish with sliced asparagus.

Buon appetito

[ cOOK it YOUrselF ]24


new Year soupKnown as Zouni, this is a soup which traditionally every Japanese will have on New Year’s Day. The recipe varies from regions. Generally, round mochi is eaten in Western Japan and rectangular mochi in Eastern parts. This simple Zouni recipe is created from the Kobe style to give you a taste of Japanese Osho-gatsu.

text & photos by Kim yukawa

[ cOOK it YOUrselF ] 25


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.

serVes 1 person

ingredients• 21/2tablespoonsShirodashi

concentrate• 500mlwater• 1piecemochi• 2slicesofkamaboko(Japanese

fish cake)• 2piecesofcarrot,cutoutinto

shapes• 3piecesofchickenbreastor

thigh, cut into cubes• Ahandfulofspinach,cutinto

10cm lengths• Yuzu(Japanesefragrant

mandarin)• Mitsuba(Japaneseparsley)

PreParation for the broth, boil 500ml of water with the dashi.

Method1. Grill the mochi on a griddle or

non-stick pan over low flame without oil. Grill both sides for a few minutes until the outside is crisp but the inside is still soft.

2. Boil the carrots and chicken pieces in a saucepan containing 300ml of the prepared broth. once the ingredients are cooked, add the spinach and boil for another minute. then, drain the ingredients and place them neatly in a bowl.

3. Add the kamaboko slices and mochi and gently pour in the remaining 200ml of broth. Add a small piece of yuzu peel and garnish with mitsuba leaves. serve hot.

21 3


[ eat sMart ]

acid vs alkalineToday the majority of people have diets that are highly acidic which contribute to health risk factors, such as chronic fatigue, headaches and leg cramps. These symptoms can lead to more serious problems later on in life, such as diabetes, cardiac disease and cancer. If acid intake is not addressed properly, sooner or later, it can affect our health and wellbeing.

Our blood is slightly alkaline, so it’s important that our diet should maintain this natural pH balance. But very often, our diets are influenced by the hectic city life, resulting in higher acid levels in our bodies. For example, higher stress levels and frequent fast food consumption can increase acid accumulation in our body. Acidic foods disrupt the pH balance and leech important minerals. Therefore, balancing the pH level of blood becomes vital, especially with our tendency to consume more protein, sugar, cereals and meat.

Many people have misunderstood the concept of acid-alkaline in food. Fruits like grapes and citrus fruits may taste acidic, but they have a very alkalising effect on the body as the minerals neutralise body acid. This is also true for sea vegetables such as dulse and nori. They are highly alkalising and contain buffering minerals like sodium, potassium, calcium, magnesium and iron to detoxify the body. I strongly recommend sprouted mung beans. Another common misconception is about coffee. Coffee is indeed an alkaloid and as long as it is not decaffeinated, it can sometimes have alkalising effects on the body.

Having a more alkaline-based diet not only contributes to weight loss, but it’s also a preventive form of healthcare for the body that helps to reduce the risk of many cancers as well as chronic illnesses. Last, but not least, always remember to eat a variety of grains, vegetables, fruits, nuts and seeds and anything that is alkaline in nature! F

text & photo by laKShmi harilela

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

26

27


[ FOODIE GURU ]

How to cook white bitter gourd? What’s the difference between the white and green variation? Submitted by Olivia, Central

When it comes to the taste and cooking techniques, there is virtually no difference between the white and green bitter gourd. The white variation is slightly more expensive due to its beautiful white pearl colour, making it a very attractive addition to your plate. Today most white bitter gourds found in the market are imported from Taiwan, where it is very popular. There are juice bars in Taipei that are famous for their white bitter gourd juice – a refreshing and thirst-quenching drink, especially during the summer. You can easily blend bitter gourd with different ingredients to create a variety of healthy and tasty juices that are extremely nutritious. Adding honey or different fruits like pineapples or lemons can dilute the bitterness.

Both the white and green bitter gourds are popular ingredients for cooking Chinese dishes too. They can be added to salads and stuffing, boiled in soups, steamed and stir-fried. If you can’t take the bitterness, you can soak the bitter gourd in salt water for at least two hours before cooking. Stir-fried bitter gourd slices with eggs or beef is an easy to make meal for when you’re busy. On weekends, you can use bitter gourd to create soups with fermented black beans or dried oysters. They also taste wonderful in salads. You can deep-fry bitter gourd slices till crisp and mix with tomatoes, onions, fresh lemon juice and salt. If you have guests over for dinner or have children at home, you can choose to use the white ones to make the dish look more tantalising to eat! F

Do you need help in cooking, food and drink knowledge? Submit your question to [email protected].


Tom Bar + Grill might not be the flashiest western restaurant in Sai Kung, but the little brown house exterior beckons you

in for a try. Named after the owner Tommy Wong, the restaurant has a team of friendly staff to welcome guests into Tommy’s foodie world. With their seafood sourced directly from local fishermen, it’s no wonder that the lobster and king prawn dishes are the most popular, which can also be ordered in advance to cook bespoke dishes. We recommend the Grilled Sea Lobster with Wild Mushroom Angel Hair.

28 [ sWeet escaPe]

Home Sweet Home


[ sWeet escaPe] 29

Steaks are also popular, especially the char-grilled dishes specially crafted by the chefs. Set menus featuring a choice of seafood and steak dishes are available at $88 for lunch and between $218 and $350 for dinner. What you might not see from the outside is that Tom Bar + Grill has an al fresco dining area that can sit up to 30 people. Here is definitely an affordable place to enjoy a sweet escape meal! F

tom Bar + grillwww.tombargrill.comG/f, 2B nai Chung Village, sai Kung, new territoriest 2633 3030

Home Sweet Home

30 [ editOr’s BlOg]


“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.”Voltaire – French writer

This month, I had a luncheon with friends at TAKU, a fairly new eatery and the only Japanese restaurant in Soho. I had the grilled eel lunch set and we ordered a sushi platter and tofu dishes to share. At $88 for the set, the portion was reasonable and came with side dishes including steamed egg custard and miso soup. The grilled eel was enjoyable and the steamed egg custard was my favourite. The shrimps in the egg custard were very fresh – a perfect starter to warm you up during the chilly days.

Throughout lunch, I was engrossed in using their soy sauce kit - a fun tool that includes a paintbrush for you to paint the soy onto your sushi or sashimi. It was a very clever idea, as the brush allowed you to spread the sauce evenly onto the piece of raw fish. The best part was that a set of instructions is included to show you how to use the kit!

At TAKU almost every customer orders a tofu dish to complete his or her meal. Served both chilled and steamed with various sauces and

toppings, I personally preferred the steamed tofu which has a richer flavour. If you have room left for sweets, their tofu desserts are the perfect way to round off your meal. I was pleased though not blown away with the food but the entertaining kit and the friendly atmosphere made the meal pleasurable.

TAKUwww.taku.com.hk35 Elgin Street, Soho, CentralT 2545 9966

January

Soy Sauce Kit

Interior of TaKu

Fresh Farm House Tofu

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


stiLL CAn’t Get A CoPY? whY not suBsCriBe to us todAY?

Yes i want Foodie delivers to my door!

6-month subscription (6 issues) for $50*

1-year subscription (12 issues) for $100*

*For postage fee

YOUr details

name

contact no. email

address

send sUBscriPtiOn Order tO

Y’s Media Limited, rm 1618, Pacific trade Centre, 2 Kai hing road, Kowloon Bay, hong Kong.

Please enclOse

a/ A crossed cheque payable to ‘Y’s Media Limited’orb/ An original copy of bank’s pay-in slip / AtM transfer slip (deposit to the Bank of China A/C no. 012-777-1011-0792, A/C name: Y’s Media Limited)

where to find usCentral, admiralty & Sheung Wan

338 ApartmentAl PetraArchie B’sAspasBar à Chocolat et boutique Bar GeorgeBerry Goodbistro la fourchetteBookazine Canton houseBookazine Prince’s BuildingBox thaiBrunch Club sohoBubba BumpBulldog’s CentralBurger republicCafe decoCafe nirvanaCafe siamCake-A-LiciousCeccon’sChicken on the runChocolux CafeCru wine & GrilldaddyosdiVinodropdropleteat rightel taco Locofat Angelo’sfinds restaurant & BarfritesGatewayGeckoGocciaGourmet Coffee & delicatessenGrazeGreenfield Caféhomarthomeless Centralhot dogi Love Kitchen sheung waniCarambaJoyce is not hereJungle JuiceLe salon de the & La BoutiqueLemon exchangeMain st cafésMAKuMBA, Africa lounge/barMcsorley’sMrs Jonesocean Grillola wine Baroliveone BaroutofstockPantry MagicPastisPeak BarPirece ChickenPizzaexpress Centralsegafredo Centralsegafredo sheung wanshake ‘em Bunssimplicitysohotelsqueeze Centralsweet secrettapeothe Building-YwCAthe Chippy

the dublin Jackthe Garden the Garden View-YwCAthe helena Maythe Melting Potthe Phoenixthe wheeltriple o’s forumtriple o’s Pacific Placetruunion JVartex wineViva italia Mid-Levelswagyuwagyu LoungeXtC Gelato CentralXtC Gelato sheung wanye shanghai hong kongYoga LimbsYoga PlaceYoga roomYogurt timeYorkshire Pudding

CauSeWay Bay & Wan Chai

1/5 nuevo238 Apartment798 unit & co Causeway BayBookatticBookazine shui on CentreBrunch Club Causeway BayBurger roomBubble factory Café on the cornerCarnegiesCinecittaCul-de-sacdelaney’s wan Chaiduettoebeneezer’s fat Angelo’s Causeway Bayfat Angelo’s wan chaiGalano ristoranteGardeneast serviced ApartmentsGourmet Coffee & delicatessenGuGu Caféhomeless Causeway Bayhotel Bonapartei Love Kitchen Causeway BayMes Amis wan chaiMr steak Grillnaturoplusorganic mamaPascucci wai ChaiPizzaexpress J residencePizzaexpress wai ChaiPizzetteniaQuarterdeck Clubr66

Kennedy toWn

davisPercysthe Coffee placethe Grocerthe Pierthe Place Zig Zag

Stanley

Curry tiffinJenny Bakery

Juice stationLord stanley’s Curry housenatural GourmetPizzaexpress stanleysaffron stanleyspiaggiasqueeze stanleythe boathouse

ap lei Chau

JervisbayLimestone Coast winesCafé Piattisift Patisserietree Café Viva italia

Other lOcatiOns in hOng KOng island

Cafe einstein taikoo shingKornhill Apartmentsoyster Cube Bar & restaurantPizzaexpress taikoo shingsaffron Quarry Baythe stable happy Valleytop deckXi yan taikoo shingXtC Gelato happy ValleyXtC Gelato taikoo shingParadiso Beach Club

tSim Sha tSui & Jordon

798 unit & co tsim sha tsuiBookazine nathan roadBulldog’s Kowloondelaney’s tsim sha tsuieaton hotelfat Angelo’s tsim sha tsuifocaccinoGateway Apartmentshotel nikkohotel Panoramai Love Kitchen tsim sha tsuiJoiaMain st cafésMes Amis tsim sha tsuinew world ApartmentsPizzaexpress tsim sha tsuiQuarterdeck Kowloonspassosticky fingerthe Kowloon Cricket ClubXtC Gelato tsim sha tsuiye shanghai Kowloon

other loCationS in KoWloon

Amici Mong Koki Love Kitchen Kowloon BayMain st cafésMes Amis Mong KokPascucci Langham PlacePizzaexpress festival walktapazthe Anne Black-YwCAthe Lodge-YwCAXtC Gelato festival walk

neW territorieS

Bookazine discovery Baythe Bay Bridge Apartment

foodie magazine

Documents

new year foodie guru

new restaurantsguest

new section

scrumptious new year

chan editor

executive chef

past year

lucky draw