Autumn comfort food - The Standard

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AUG / SEP 2017

Autumn comfort food Mooncakes galore Simplicity redefined Classic sake

EDITOR'S MESSAGE

Chop! Chop! And you’re in business! Hong Kong is blessed in having a continuous inflow of culinary masters from all over the world. We may not have the massive numbers as on the Mainland, but we’re certainly a prestigious market for anyone wishing to make a name in the F&B business, locally and internationally. I was talking to a Hong Kong entrepreneur who has been developing his F&B business on the Mainland, and he quoted some fascinating – but frustrating - numbers on setting up a business there. Apparently, if you want to open a restaurant in Beijing, you need no less than 17 different official chops of approval from a range of government departments, bureaux and NGOs. The number is even more staggering for Guangzhou - you need 23! The mind boggles when you think of the precious time and strenuous efforts you need to overcome all these individual hurdles.

Switch to Hong Kong, you would have to meet clearly stipulated requirements from probably a handful of agencies to operate a restaurant, mostly for the sake of food hygiene and safety, but simply to start a company to conduct business, all you need is a Certificate of Registration which is obtainable over the Internet, or over the counter in a matter of 30 minutes. No wonder our chefs from overseas say Hong Kong is a breath of fresh air, and the easiest place on earth to do business! Hardly a week passes without the opening of yet another restaurant in Hong Kong, to the absolute delight of gourmands everywhere. Cholesterol reading notwithstanding, we shall persevere with our efforts in gastronomic coverage!

Andy Ng Features Editor

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CONTENTS 04 A foodie’s tour

Explore Harbour City for its new Asian specialty restaurants

06 Talk of the town

Gourmands’ hot picks around the city

10 International Fiesta

Discover a variety of world cuisines

18 Mid-Autumn Festival

Festive celebration under the full moon

24 What’s sizzling?

Meet the newcomers in town

29 Wine and Beverage

From coffee to beer, wine and sake

36 Refreshment at home

A sip of homemade beverage

40 Directory

Map out your food journey

aug / sep 2017

Autumn comfort food Mooncakes galore Simplicity redefined Classic sake

"FOOD & WINE" is published by Display Advertising Department, 10/F., Sing Tao News Corporation Building, 3 Tung Wong Road, Shau Kei Wan, Hong Kong Features Editor : Andy Ng Reporters : Cindy Wan, Janet Sun, Allen Jim Designer : Vicky Lam Art Director : Daniel Lai All rights reserved.

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SEPTEMBER 2017

Business Director : Irene Chan Advertising Hotline : 3181 3311 Fax : 2758 3579 Website : www.thestandard.com.hk Email : [email protected]

A FOODIE'S TOUR

Asian epicurean extravaganza at Harbour City With the opening of four new Asian specialty restaurants, Harbour City has further bolstered its reputation as a convenient hub of culinary excellence.

The art of Japanese cuisine: ANA Ten Supervised by Michelin-starred chef Ryogo Ozawa, ANA Ten has skillfully incorporated the modern art of Japanese cuisine in its innovative dishes, from fresh Sashimi and fluffy Tempura to traditional Washoku entrées. The menu encompasses over 250 items, with signature dishes such as Awadori chicken kidney skewer, Japanese mantis shrimp tempura with crab paste, and sliced yellowtail with foie gras cube on nanko plum vinegar sauce. The restaurant’s wine bar serves creative cocktails imbued with a Japanese touch. As it is located at the waterfront extension of Harbour City, patrons can take in the magnificent water views whilst indulging in the Japanese delicacies.

A taste of collagen stew: Tsukada Nojo First opened in Miyazaki, Japan, Tsukada Nojo is known for its ‘Farm to Table’ philosophy by purchasing fresh and seasonal ingredients directly from local farms. Famous for its collagen stew, ‘Bijin Nabe’, the restaurant aims at bringing healthy dining experience to gourmands. The nutritious signature Bijin Nabe is made by stewing chicken bones for over 8 hours without additives, and it goes perfectly with vegetables and meats. The result is a soft gelatin block – or the collagenic essence – when the soup cools down. Other than the stew, the restaurant also serves a variety of low-calorie dishes, such as Bijin Fresh Spring Roll and Eel & Cream Cheese Rice-paper Roll.

TSUKADA NOJO Shop OTE 202, Level 2, Ocean Terminal, Harbour City 2467 0777

ANA TEN

A fusion of culinary concepts: HAKU

Shop OTE 304, Level 3, Ocean Terminal, Harbour City 2701 9881

Century-old Taiwanese flavor: Du Hsiao Yueh Dating back to a legendary story over a century ago, the famous Dan Tzai noodles originates in Taiwan where a fisherman had to earn a living by selling noodles during the low fishing season. ‘Dan Tzai’, which means shoulder pole, was used to sell noodles to the neighborhood. Over the years, Dan Tzai noodles has become a signature dish of Taiwan. An exquisite small bowl, low-fat braised minced pork and boiled stock made with fresh shrimp heads are the key elements for Du Hsiao Yueh’s Dan Tzai noodles. With key ingredients shipped from Taiwan, the widely acclaimed dish will give you a taste of authentic delights. Aside from the noodles, the restaurant also serves other Taiwanese specialties, such as Braised Minced Pork with Rice, Oyster Soup and Stir-fried Cabbage with Sakura Shrimps.

Inspired by Chef Hideaki Matsuo of threeMichelin-starred restaurant Kashiwaya, and led by outstanding Executive Chef Agustin Balbi, HAKU serves contemporary Japanese dishes with a European twist. Chef Balbi prepares dishes with seasonal ingredients which are jetfresh from Japan. Fe a tu rin g a uniqu e ‘K a p p o’ dinin g experience – which literally means ‘to cut’ and ‘to cook’, the chef will cook in front of diners in an open and interactive kitchen. Signature dishes including Japanese oysters with

yuzukosho and green apple granite, and Kagoshima A4 wagyu with eringi mushrooms and baby kabu will tantalize your taste buds. To match with the chef’s creation, pair with sparkling or wines from the menu.

HAKU Shop OT G04B, G/F, Ocean Terminal, Harbour City 2115 9965

DU HSIAO YUEH Shop LCX 31, Level 3, Ocean Terminal, Harbour City 8300 2001 4

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TALK OF THE TOWN Heirloom Tomato Salad, Avocado Puree, Pickled Shallots, Basil Oil

12oz USDA NY Strip

Ace the authentic taste of America

It's all French to me! Dine in Le Blanc for an authentic French indulgence in a private and romantic ambience.

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hether it’s for a special occasion or simply a relaxing night out, the candlelight at Le Blanc instantly puts you in the right mood for some outstanding culinary delights. The restaurant is now under new management and new chef. The thoughtfully curated dinner menu starts with a selection of ten appetizers, enough to make you play Hamlet in terms of making a decision. Each with its own irresistible appeal, there is the Jambon Iberian, which has gone through 36 months of drying, served with melon, cheese, olives and gherkin ($178); smoked scallop roll with crab mousse and orange caviar ($178); or the signature Sauté Foie Gras with apples and grapes for that superb feel of the soft crumbly fat melting in your mouth.

Serving diners with sizzling steaks, full-scaled burgers, fresh green salads, paired with American wines, BIZOU American Brasserie takes you on a feast of the senses with an honest menu loaded with all-American favorites.

After a fruit sorbet to cleanse your taste buds, the sumptuous feast resumes with an array of tempting offers. For beeflovers, munch on the Languedoc braised Beef Angus ($338) or the US Prime milk-fed rib eye ($388). Berkshire rack of Pork with truffle and grilled pineapple and port sauce is another succulent alternative. To seal the juice within the meat, Le Blanc chooses expensive aseptic pork to make mediumwell pork dish possible and hygienic enough to savor. Finish with 9 choices of home-made desserts, such as Earl Grey Crème brulee, platter of 5 mixed cheeses with dried fruits, for a fulfilling evening.

As diverse as the acclaimed melting pot culture, BIZOU American Brasserie overwhelms diners with a kaleidoscopic selection of classic American fare designed by Head Chef Todd Williams who has accumulated extensive culinary experience across the States. Stand-out starters on the menu include Boston style crab cake, breaded and pan fried with roasted pepper sauce; Fried Camembert cheese balanced with apricot preserves, fried parsley and toasted sourdough; Giant meatball served with tomato sauce, Parmesan and Ricotta cheese. But these are mere starters to whet the appetite. What comes next can be a well-matched salad to freshen up your taste buds before the mains. Chef Todd has poured his experience into producing flavorful salads that have both soft and crunchy textures, including the Mint Jalapeno Kale Caesar with toasted breadcrumbs, Pecorino cheese and green chili; and the Baby Jem Lettuce Salad generously seasoned with blue cheese crumbles, blue cheese dressing, crispy bacon, cherry tomatoes and crispy croutons. Mains are divided into four main categories to please even the most discerning diner: meat, chicken, fish and pasta. The headline

Giant meatball, Tomato Sauce, Parmesan Cheese, Ricotta Cheese

main course features the ample selection of great American steaks that include Filet, New York Strip, Ribeye and Porterhouse, all cooked to a sizzling tenderness. Those who prefer white meats can try Organic herb whole roasted chicken for an authentic home-made taste of America. Diners will realize that pastas in America are no less delicious than those in Italy after tasting Casarecce alla Alfredo with broccoli and Parmesan cheese. What you can’t miss in the menu is the American spirit – burgers! One popular choice is The American Burger, which wraps lettuce, tomato, onion, pickle, bacon, burger sauce in a Brioche Bun. To level up the satisfaction from the mains, diners can also choose from a great selection of sides, including Creamy potato puree with butter; Classic mac and cheese and crispy Black Truffle Fries, before finishing the feast with American Cheesecake with strawberry sauce and honeycomb, and an Almond Apple Cake with Cardamom Ice Cream and Sweet Salted Almonds. Seating 130 on the ground level of Pacific Place, BIZOU will be the ideal place for a casual lunch meeting, shopping break or cocktails followed by dinner with friends in the hub of Admiralty.

BIZOU AMERICAN BRASSERIE Shop 132, L1, Pacific Place, 88 Queensway, Admiralty 2871 0775 [email protected]

LE BLANC 6th Floor, 83 Wanchai Road, Wanchai 3428 5824 ALeBlancLtd 6

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TALK OF THE TOWN

It’s got to be served piping hot! Fung Man-Ip, Executive chef at Duddell’s, is spot on when he underlines the important pre-condition of serving food at the optimum temperature if Cantonese cuisine is to be enjoyed to the full, writes Andy Ng.

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s the fusion movement gains momentum, some high-end Chinese restaurants have gone overboard and even turned to the western practice of individual servings. Now this may appeal to those who value ceremony over substance, but Fung insists that this will not happen at Duddell’s as the subtlety in Cantonese cuisine demands that the dishes be served straight from the wok to the bowl, without any unnecessary triage in between. “You lose authenticity in the taste when a dish is not served at the right temperature,” Fung emphasizes. The only compromise is perhaps in the Double Boiled Fish and Pork Soup with Fish Maw, Bamboo Pith and Chinese Cabbage, which is served individually in capped bowls directly from the kitchen. As a result, the nourishing soup is delightfully hot, and not lukewarm as when it has gone through a secondary distribution process. I see eye to eye with Fung on the importance of prompt consumption in order to achieve full gratification, because that’s the sure-fire way of appreciating the very essence of Cantonese cuisine. I am not a fan of individual serving either, as I also happen to dislike the

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idea of someone else deciding for me, for example, which part of the Crispy Salted Chicken I should enjoy – and it’s definitely not the breast! Named Executive Chef of Duddell’s since May, Fung has revamped the offerings but maintained a well-balanced menu. “I’m excited to bring something new to Duddell’s,” he says. “I look forward to cooking the traditional Cantonese dishes that everyone knows so well, with my signature touch of innovation and creativity.” A respected master of Cantonese cooking, Chef Fung brings over 35 years of experience to his new role. Growing up in Hong Kong, he was inspired by the flavours, smells and dishes flowing from the buzzing local eateries and street stalls. He began his career in 1979 at Golden Jade Seafood Restaurant, and his subsequent culinary credentials include heading up the famous Lei Garden (Pitt Street), the Michelin-starred Dynasty Restaurant in Renaissance Hotel, and Mott 32. Since then, he has crisscrossed China covering a range of renowned restaurants to further advance his understanding of regional cuisines.

Many items on Fung’s innovative menu are described as ‘Kung Fu’ dishes in reference to their stringent requirements for patience, precise control and technical proficiency. Take the Sautéed Lobster with Salted Egg Yolk for example, it’s a signature dish at Duddell’s that signifies prosperity and happiness. Fung replaces the traditional use of prawn with lobster and deep-fries the fillet with a salted yolk batter. Through skillful temperature control of the oil and nifty wok manipulation, the lobster fillets end up enveloped in a delicate salted yolk bubble. Not only does the dish score well in plating, but it also tantalizes the taste buds to no end. Fung points out that Cantonese cuisine is often based on simple ingredients, but demands a mastery of techniques that can only be honed over decades of experience. No dish exemplifies this combination better than his signature comfort dessert, Almond Cream with Egg White. The aroma of freshly-ground almonds and the

seamless combination with silky texture of the egg white is a marriage made in heaven. “The recipe is from my grandfather’s era when life was a lot simpler,” he adds. “Hong Kong is a fast-paced city where people tend to chase after the latest trend and forget tradition,” Fung observes. “While I will always honour tradition, I try to elevate classic Cantonese cuisine with a touch of modernity to induce a sense of refinement.” “At Duddell’s, we aim to capture this sophisticated and progressive spirit that defines our city,” he concludes.

DUDDELL’S Level 3, Shanghai Tang Mansion, 1 Duddell St., Central 2525 9191

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INTERNATIONAL FIESTA

A passion for pasta While Chinese chefs work wonders with noodles, pasta is really in the realm of Italians who ensure they are of al dente quality. Here’s a delightful trio you can choose from: • Classic tagliatelle Bolognese with tomato & basil, Parmigiano • Angel hair with sea urchin Tossed in Italian sea urchin cream sauce, fresh parsley & basil • Handmade Tortelloni with porcini mushroom Tossed in cream & true sauce, Pecorino cheese

Main course upgrade Carnivores may upgrade the main course from the following options:

Looking for some taste bud sensations? Si! Offering up to 15 authentic Italian delicacies in one brunch, Si Simply Italian overwhelms diners with a wide selection of appetizers, main courses, desserts and drinks at an unbeatable price.

• +$40 Norwegian salmon, pan fried with fresh cherry tomato & black olive sauce, roasted potatoes and mixed vegetable • +$40 Kuroubuta pork rack pan seared with rosemary, oregano & garlic, mixed salad, roasted potatoes • +$80 Australian Wagyu beef pan seared, roasted potatoes, mixed lettuce

Quadruple indulgence

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wned and managed by an Italian, Si Simply Italian fills a niche in the culinary scene in Lai Chi Kok which is undergoing a steady metamorphosis from a traditional industrial area into a hip spot for shopping, dining and entertainment. Located at the vibrant D2 Place II, just one minute from the Lai Chi Kok MTR station, the restaurant features unpretentious décor and earthy tones that complement the homey food. Making its debut at Si Simply Italian, the weekend brunch spoils diners with a total of 10 hot and cold-served appetizers, a main course with 6 options, and a home dessert platter with four assorted desserts. Available only on weekends, the brunch is great value for money @ $198 for the basic offer. The 10 appetizers make a true parade for both the eyes and taste buds. Served on colorful mini plates, the appetizers are presented tidily on an elegant wooden rack of two tiers, with cold plates on the upper deck and hot plates on the lower deck. Being a tasting menu, the appetizers each comes in bite-size portions as an introduction to an authentic Italian gastronomic experience.

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The tantalizing ten The appetizers comprise ten representative Italian antipasti delicacies designed to whet your appetite, including: • • • • • • • • • •

Red prawn tartar with cantaloupe melon emulsion Scandinavian smoked salmon with crabmeat & caviar Parma ham with Parmigianino flakes Burrata cheese from Andria, cherry tomato & fresh basil Asparagus mimosa salad Pan fried Japanese scallop on Romanesco cauliflower puree Italian potato cake with Mortadella ham Pan fried Italian sausage in tomato sauce Eggplant parmigiana Daily Soup

Si Simply Italian presents four desserts to complete the meal: • • • •

Dark chocolate mousse Chocolate cup with tiramisu cream Strawberry or blueberry sorbet Mini cream puff

Diners can also go for the free flow option with Prosecco, red or white wine, draft beer, orange juice and soft drinks for 2 hours for an extra $138. After such sumptuous wining and dining, the perfect activity is to nip across the street to D2 Place I and browse at the weekend arts and craft market.

SI SIMPLY ITALIAN RESTAURANT WEEKEND BRUNCH Shop G03, G/F, D2 Place TWO, 15 Cheung Shun Street, Kowloon Every Saturday, Sunday & Public Holiday 12:00noon to 3:00pm 2370 9022

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INTERNATIONAL FIESTA

A taste of seasonal delights from the master

A touch of Paris in casual dining As a major gastronomic capital, Hong Kong is blessed in being able to lure illustrious chefs from across the globe to set up shop here. One recent example is world-acclaimed French chef Yannick Alleno's Terroir Parisien, writes Andy Ng.

‘Once in a lifetime meet up’ is a Japanese saying that fully matches Chef Ueda’s philosophy of surprising his diners every time with his culinary skills and creativity.

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elieving that each and every encounter should ignite the fire of creativity and bring pleasant surprises, Mr Ueda Kenji, Chief Manager of Culinary Art at UEDA Washoku Lounge & Dining, is committed to serving each diner with full sincerity. Mr Ueda is a renowned chef who has once demonstrated his culinary art in front of the Japanese Royal Prince. He has created the unique contemporary Kaiseki Ryori through combining his expertise in cooking with a variety of special ingredients. This September, Mr Ueda is pleased to present diners with an exclusive tasting menu of five courses that include an array of exquisite, seasonal ingredients. He kick starts the epicurean journey with the Roast A4 Wagyu Beef Rounds. The supreme-quality beef has been marinated in a special sauce 48 hours in advance, before being subjected to a slow cooking process that preserves its tenderness, and keeps it juicy and succulent. Gourmands will revel in Mr. Ueda’s handcrafted Assortment of Sashimi and Sushi. Using only jet-fresh ingredients directly imported from Japan, these two quintessential Japanese favorites are nothing short of magical, as the master demonstrates his point of differentiation in terms of presentation, texture and taste. For hot plates, the Grilled Yamato Buta Pork Loin in Ginger Sauce delivers a soft texture of meat without the greasiness. The Stewed Seabream is as light and delicious as the Assorted Tempura is fluffy and crispy, while the Grilled Chicken in Sweet Soy Sauce with Pomelo Flavor is a refreshing taste sensation. To complete the dinner, you are certain to appreciate the housemade dessert. From September 18 to October 31, diners can enjoy an early bird special at $388 for the full five-course dinner (regular price: $530), which must be taken from 5:30pm with seats returned by 7:45pm. Advance booking is recommended.

UEDA WASHOKU LOUNGE & DINING 3/F, Stanely 11, 11 Stanley Street, Central, Hong Kong 2327 4482 Monday to Saturday 12nn – 3pm; 5pm – 11pm Sunday: Closed www.facebook.com/ueda.hk ueda_hk [email protected]

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icknamed 'Prince of the Palaces', Chef Alleno has garnered three Michelin stars since 1999. Widely recognized as a member of the elite club of the world's greatest chefs, he derives inspiration from local products to create the link between the classic and the modern, and is always pushing boundaries in his search for perfection. Terroir is a French word that refers to the holistic environment including the soil, topography, climate and practices under which food and wine are produced. Therefore, the menu at Terroir Parisien is based very much on the wealth of quality produce that is available in and around Paris. As one would expect, the restaurant is well stocked with French wines listed according to the region, from Paris to the Loire Valley, Burgundy, Bordeaux, Rhone, and Languedoc-Roussillon.

I took the advice of Yann Chambrier, Marketing & Communications Manager, and ordered a Montmartre, a colorful and almost picturesque cocktail made with Amaretto, whisky, peach puree and pear puree, to the accompaniment of Charcuteries artisanales, which is a choice selection of cold cuts on a platter. What a delightful start to the evening! If you want to taste a greater variety of the French bistro-style food, it's best to go in a party for sharing. There is, for instance, the fancy-named Oeufs en gelee a la 'frou-frou' which is a poached egg in a beef consomme jelly with mustard Mayonnaise and herbs. The Bouchees de champignons de Paris aux escargots is a rich combination served on a piping hot pan featuring snails baked in a Paris mushroom cap with parsley and garlic butter. And don't be put off by the black pudding of Boudin Noir de chez 'Christian

Parra' which comprises pork blood, fat and meat because it is, in fact, quite light and elegant. In a French re staurant, you would be foolish not to reserve space for those delectable desserts. To me, the Saint-Honore (Caramelized choux pastry with kirsch custard and Chantilly cream) vies with 'Brioche Nanterre' (Brioche French toast with vanilla ice cream) for top honors.

TERROIR PARISIEN M/F, Prince’s Building, 10 Chater Road, Central 2522 9990 www.terroirparisien.com.hk

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INTERNATIONAL FIESTA

Around Asia in three courses

‘Sin-Tok-Ho’: A magical touch of the Asian trio Since opening in July, Fang Fang - named after a famed opera singer from Shanghai - has been delighting diners’ taste buds with its pan-Asian cuisine. Led by Executive Chef Kent Lee, the restaurant is now promoting a new weekday lunch offering: ‘Sin-Tok-Ho’. Taking ‘Sin’ from Singapore, ‘Tok’ from Tokyo and ‘Ho’ from Hong Kong, Fang Fang launches a brand-new set lunch menu that reflects a beautiful mix of cuisines from the three metropolises.

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The meal commences with a choice of light and refreshing delicacies, like the wholesome Mixed Green Salad with Truffle Dressing, or a tasty Prawn and Pepper Soup. With either option, Chef Lee is keen to see that you’re off to a good start. Moving to the mains, the spectacular array of Asian-inspired dishes always makes it hard to make up the mind. For a Singaporean specialty, go for the all-time favorite Singapore style Chicken served with Ginger Rice. If you want a flavorful stir-fry, why not give a nod to the aromatic Char Kway Teow that is wafting with ‘wok-hei’, which literally means ‘the breath of the wok’. Also from the Lion City is the classic Singapore style Laksa that always excites the taste buds. For a taste of contemporary Japanese fare, try the restaurant’s Spicy Tuna Roll or Vegetarian Roll, provided you can resist the temptation of the soft Steamed Chilean Seabass served with banana leaf rice, or the Tender Pork Ribs which is succulent and will fall off the bone to go with jasmine rice. It is almost a guarantee that you will struggle between their three types of desserts. Feel free to make your choice, as neither the tropical Mango Sticky Rice nor the range of Ice Cream and Sorbets made in-house comes with food coloring or preservatives. To clean the palate after the Asian gastronomic experience, try a refreshing signature iced tea curated by the bar manager. You may also opt for a special drink (for an extra charge of $48) like the Yuzu Oolong Iced Tea, Lychee Cardamom Iced Tea or Green Apple Chrysanthemum Iced Tea.

FANG FANG 8/F, LKF Tower, 33 Wyndham Street, Central, Hong Kong 2983 9083 www.fangfang.com.hk

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Seafood-bration on the harbor You can’t get closer to our world-renowned Victoria Harbour than Watermark which is celebrating its 10th anniversary with an unparalleled seafood dining experience plus a lucky draw to win fabulous prizes.

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‘Seafood-bration’ for two Naming it a ‘Seafood-bration’, Watermark presents you with a sumptuous five-course dinner for two, featuring an array of amazing seafood. Led by Executive Chef Zero Yu, the professional culinary team has come up with a delectable feast of the century. You can’t have a more welcoming start than a Chilled Seafood Platter. Sourced from around the globe, the ocean-fresh ingredients comprise pink prawns from Argentina, Japanese Hamachi, sea whelks from Canada, plus oysters and mussels from Australia. What an overture for your gastronomic symphony! Soups are popular with gourmands especially when it comes in the form of a rich and creamy Lobster Bisque with Seared Scallop and Morel, but there are other equally alluring options for entrée, such as Zucchini Velouté with Chives and Truffle Dressing, or Pan-fried Foie Gras served with white wine poached pear, crispy pecan and crumbly almond crisp. So far, so good. Continuing with the maritime theme for your main course, you will delight in the Sautéed Halibut with Artichoke, Arugula, Bacon and Fava Beans Vinaigrette as the chosen condiments lift the flavour of a fish that has been pan-fried to perfection. Alternatively, the Teriyaki Hanging steak with Daikon, Asparagus, Fungus, Poached Egg and Madeira Dressing is a sure treat for the taste buds. But for sheer indulgence, opt for the divine Steamed Lobster with Finger Lime, Samphire and Courgette for an additional $200.

The Dessert Tasting Platter consists of Napoleon with cheesecake, chocolate fondant and truffle crème brûlée, an unbeatable combination that brings the lovely dinner to a sweet conclusion.

Lucky draw with fabulous prizes In celebration of its 10th anniversary, Watermark presents a Grand Lucky Draw with spectacular prizes. From today until the end of September, you join the lucky dip if you have spent over $500 (before service charge). For every extra $500 you spend on the same bill, you get one more chance - up to a maximum of 4 per table. The winner of the Grand Prize is awarded 30,000 Asia Miles, while the 2nd Prize winner can enjoy the Chef Table for 2 at Watermark (valued at $2,500). Three winners of the 3rd Prize each receives a $1,000 Cash Voucher at Watermark, while five winners of the 4th Prize each receives the Sunday Brunch for 2 at Watermark (valued at $796).

WATERMARK Shop L, Level P, Central Pier 7, Star Ferry, Central, Hong Kong 2167 7251 Monday to Saturday 12nn - 2:30pm (lunch)/ Sunday 11:30am - 3pm (brunch); 6pm -10pm (dinner)

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MID-AUTUMN FESTIVAL

Full moon, full satisfaction More than a popular treat for the taste buds, mooncake symbolizes completeness and reunion because of its round shape. As it comes around only once a year, it is an earnestly anticipated delicacy that is happily shared amongst family and friends.

L’hotel Specially designed to encase L’hotel Mooncakes, the deluxe gift box features a stylish and elegant brown tone engraved with a golden full moon, and as you open the box, the two Chinese characters of ‘Full moon’ miraculously turn to ‘Reunion’. Following traditional recipes, L’hotel’s White Lotus Seed Paste with Double Egg Yolks Mooncakes are meticulously crafted with silky smooth white lotus seed paste and rich double salted egg yolks, complemented with a light and delicate crust to give a luscious sensation to satisfy your sweet cravings.

L’HOTEL www.lhotelgroup.com

Mooncake features prominently in celebrating the mid-autumn festival, the second most important festival in China and Hong Kong after Chinese New Year, and comes in elegant boxes perfect for gifting. Based on recipes handed down the centuries, it has undergone a metamorphosis in recent years as creative pastry chefs keep coming up with innovative ideas in its ingredients and presentation.

Grand Hyatt Renowned for making mooncakes with traditional recipes passed down the generations, Grand Hyatt offers The Full Moon set of mooncakes that contains two salted egg yolks each. The Bright Moon set distinguishes itself by the silky smooth texture, as 8 mini-mooncakes are filled with a balanced milk custard to offer a delicious melt-in-the-mouth sensation in one bite. The Pearl Moon Box, on the other hand, expertly blends traditional Chinese ingredients by using 20-year-old citrus peel and Tianjin red bean paste, thereby adding a new complexity to the taste.

GRAND HYATT hongkong.grand.hyatt.com

China Tang It’s the very first time for China Tang to present its homemade mooncake set, but they are just as good as their acclaimed food. Using the finest ingredients with modern packaging design, the mooncake set is a desirable gift to share with your loved ones on the dining table. For quality assurance, its White Lotus Seed Paste and Egg Yolk Mooncake is 100% made in Hong Kong. With meticulously selected ingredients, the mooncakes are made up of Hunan white lotus seeds, salted egg yolk, pure peanut oil and refined syrup. The entire production process is closely monitored by Executive Chef Albert Au. Each China Tang Mooncake set includes six pieces of mooncake and premium Oolong tea.

CHINA TANG • Central: Shop 411-413, 4/F, Landmark Atrium, 15 Queen’s Road • Tsim Sha Tsui: Shop 4101, Level 4, Gateway Blvd, Harbour City www.chinatang.hk

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MID-AUTUMN FESTIVAL

The Cakery Offering a healthier alternative for those who are on diet, or have food allergies, The Cakery releases four flavors of mooncakes that are free from gluten, dairy, eggs, refined sugar, preservatives and artificial colorings. Using almond flour and maple syrup as the base ingredients, the black sesame flavor is derived from pumpkin seed, linseed, raisin, sesame and coconut oil, while there are walnut, flaxseed, linseed, apricot and of course red date, in the red date flavor. The fig & orange flavor is made up of fig, orange peel, apricot and walnut. For Osmanthus & Matcha flavor, organic matcha powder is used together with osmanthus syrup, cashew nuts, buckwheat grains and cinnamon.

THE CAKERY SHOP Shop 301, LANDMARK, Central Shop 124, Lee Gardens Two 2816 1838 www.thecakery.com

2/3 Dolci Italian dessert bar 2/3 Dolci has created mooncakes using quality chocolate. Coated with 63% fine dark cocoa which tones down the heavy sweetness of the custard or gelato, the mooncakes are well-balanced with a rich alluring taste. The Crunchy Chocolate Premium Gelato Mooncake set (HK$368) comprises eight pieces of mooncakes filled with four flavors of gelato, including Pistachio, Raspberry, Coffee and Salted Caramel, while the Crunchy Chocolate Earl Grey Tea Egg Custard Mooncake set (HK$388) is a beguiling fusion of tea and custard fragrance.

2/3 DOLCI LIMITED Unit B & D, 9/F, E-Wah Factory Building, 56-60 Wong Chuk Hang Road, Wong Chuk Hang, HK 3468 8670 www.mrbhk.com

Mott 32 and Pierre Hermé In partnership with Pierre Hermé, named the World’s Best Pastry Chef 2016 by The World’s 50 Best Restaurants, Mott 32 presents the Ispahan mooncake which is chocolate-coated, and filled with almond, raspberry and rose cake layered with a litchi fruit paste. Qi Qiao, which means little wonders in Chinese, are refreshing mooncakes made with almond and orange blossom cake layered with a kumquat fruit paste. Qin Yi, another exquisite mooncake, comprises almond and jasmine cake, layered with a grapefruit fruit paste and covered with a blond chocolate coating.

MOTT 32 2885 8688 [email protected]

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MID-AUTUMN FESTIVAL

Moonlit blessings from GODIVA Mid autumn has traditionally been a fruitful season that merits celebrating, so the Belgian chocolatier has specially prepared a delectable range of sweet offerings for you to share with your loved ones, and for gifting.

Mid Autumn Chocolate Pastry Mooncake Gift Box 8pcs.

Mid Autumn Chocolate Luxury Gift Box 36pcs

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s the Mid Autumn Festival draws closer, we lift our heads in anticipation of clear skies and a crisp moon to shine brightly. To celebrate this precious festival, GODIVA proudly presents its 2017 Limited Edition Chocolate Pastry mooncakes.

Radiant creations

Mid Autumn Chocolate Gift Box 8pcs

Mid Autumn Delight Hamper 22

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Bearing delicate illustrations of the lotus flower, each finely made mooncake is designed to represent the divine beauty of the season, bringing the most heartfelt blessings to this year’s Mid Autumn Festival. T h e ‘ S e a S al t a n d H a z e lnu t Milk Chocolate’ is a remarkable pairing of sea salt with hazelnut milk chocolate sponge cake, drawing beautiful aromas of cocoa and hints of sea salt. Not to be outdone, the ‘Crunchy Nuts Milk Chocolate’ blends freshly roasted nuts with GODIVA’s smooth milk chocolate ganache, promising an unprecedented taste sensation. For a fruity experience, the ‘Raspberry D a r k Ch o c ola te’c o mp ris e s a laye r of sumptuous dark chocolate ganache, with a tangy raspberry and almond chocolate financier laid underneath, adding a refreshing delight to the lush chocolate treat. The ‘Almond Dark Chocolate’ is a silky smooth

dark chocolate ganache filled with an aromatic almond chocolate financier, with an almond paste filling depicting the moon.

Gift of love For Mid Autumn this year, GODIVA has made gifting a breeze with the 2017 GODIVA Mid Autumn hampers. Filled with a variety of Mid Autumn limited and classic gift boxes, the new hamper is a sumptuous and thoughtful gift, bringing sweet blessings for your friends and relatives. The ‘Mid Autumn Chocolate Pastr y Mooncake Gift Box 8pcs.’ can be bought as a part of the hamper or by itself. Nestled inside the lotus-adorned gift box are eight pieces of exquisite chocolate pastry mooncakes that seek to fulfill every craving and desire. Featuring the limited-time chocolate pastry mooncake as well is the ‘Mid Autumn Chocolate Gift Box 8pcs.’ and ‘Mid Autumn Luxury Gift Box 36pcs.’ Both boxes garnish the seasonal treats with pieces of selected chocolates and other sweet delights, offering a fun celebration for all.

GODIVA www.godiva.com.hk

Pop for the p pcorn this Mid-Autumn Festival Get the high-quality popcorn from Garrett to fill the Mooncake Tins of the popcorn shop’s latest Mid-Autumn Gift Set. It’s not only about mooncakes in MidAutumn Festival. Garrett Popcorn Shops brings you a whole new sensation of having handcrafted popcorn under the bright full moon in the traditional Chinese festival this year.

Celebrating in style Launching for the first time, Garrett’s Mid-Autumn Gift Set brings you a unique way to celebrate the festival with the brand’s delicious handcrafted popcorn. The popcorn shop’s custom Gift Set comes with a box adorned with patterns of lotus flowers floating on water and pieces of colorful confetti. Inside the vibrant red box are four Mooncake Tins of Garrett’s freshly made handcrafted popcorn – all the flavors are made freshly inside the shop’s kitchen every day. The specially designed Mooncake Tins represent the iconic full moon of the festival

– two in red match with the design of the gift box with a lotus flower motif on the lid; the other two are in gold with white font. Garrett’s Mid-Autumn Gift Set makes for a distinctive celebration, if you want something special and different from traditional MidAutumn gift offerings.

Delighting your taste buds Garrett has been offering a variety of significant flavors to popcorn lovers – from Buttery flavor to CaramelCrisp; and from plain flavor to CheeseCorn – that can always make your mouth water. And this time, the popcorn shop surprises you with the debut of a new limited-time recipe of Barbecue CheeseCorn flavor. Inspired by the popular appeal of barbecue fare worldwide, Garrett Signature CheeseCorn is delicately infused with a smoky, savory barbecue sauce flavor to give it a taste sensation like no other.

For friends and family Go to any Garrett Popcorn Shop in Hong Kong today to get your family and buddies the limited-edition Mid-Autumn Festival Gift Sets. The sets, together with the newly introduced Barbecue CheeseCorn, will be available until October 5. Want to be a bearer of pleasant surprises this festive season? Visit any shop in Hong Kong, Singapore, Malaysia and Thailand for their Mid-Autumn Festival Vouchers, which can be redeemed in any local popcorn store now.

GARRETT POPCORN SHOPS

• City Plaza 1, Shop 307, Level 3 • APM Mall, Shop UC-11 • Festival Walk, Shop UG-24 • YOHO Mall, Shop 1072, Level 1 • V City (pop-up kiosk) MTR Level

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WHAT'S SIZZLING?

The Murray – a new dimension to the dining scene

A dining room for Hong Kong’s captains of industry and leaders in style, ‘The Tai Pan’ will serve modern European-influenced dishes. Also located on the Garden Level, the restaurant will offer a lunch menu designed for on-the-go executives and a dinner selection that showcases seasonal ingredients and culinary creativity. An extensive wine selection by the hotel’s resident sommelier will complement this gastronomic journey and celebrate the great wine-making regions of the world. Guests will also enjoy an elegant display of international breakfast dishes in the mornings. The sleek interiors exude an atmosphere of relaxed luxury and will feature a masculine aesthetic anchored by geometric lines, gold accents and luxurious materials in a rich plum-red palette. The subtle design conveys a sophistication that makes ‘The Tai Pan’ an ideal choice for business luncheons, memorable celebrations or a special romantic evening. The restaurant will seat up to 66 guests indoors while an additional 48 seats with a view of the Cotton Tree Terrace are available for guests who prefer al fresco dining. Crowning the hotel’s top floor, ‘Murray on The Roof’ will be the social epicentre for the city’s movers and shakers. Surrounded by a view of Hong Kong’s panoramic skyline, the 355 sqm, 120-seat lifestyle and entertainment space includes an indoor dining area, a private dining room, and a bar. Accompanied by a rooftop terrace, this beautifully landscaped outdoor area provides the perfect backdrop for alfresco entertainment, and will accommodate up to 120 guests. Open throughout the day, guests can look forward to seasonal dining menus, shared platters and tapas inspired by the world’s greatest epicurean cities. Reflecting the cosmopolitan, sophisticated lifestyle of The Murray’s guests, the extensive bar programme includes a selection of cocktails crafted by the city’s best mixologists, music playlists performed live by the bar’s line-up of DJs and occasional entertainment events.

Murray Lane

The Tai Pan

THE MURRAY 22 Cotton Tree Drive, Central, Hong Kong

Garden Lounge

2118 7289 [email protected]

Stirring appetites in town, The Murray will debut its culinary prowess with an exciting range of restaurants and bars at its opening in October 2017.

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transformation of the old Public Works Department building on Cotton Tree Drive, The Murray is an integral part of the government’s Conserving Central Project, and is the work of world-renowned architects Foster and Partners. The first Niccolo Hotel in Hong Kong, The Murray will introduce four worldclass restaurants and bars that showcase local and international flavours inspired by diverse culinary traditions. Destined to be an exciting new lifestyle destination, the highly anticipated hotel will offer a variety of gastronomic and entertainment experiences to inspire guests and excite gourmands. With its stylish interiors, ‘Murray Lane’ is poised to be the go-to bar venue for after-work gatherings among the city’s finance community. The bar will serve a selection of craft beers, premium spirits and wines, as well as a variety of gourmet small plates, ideal for pre-dinner cocktails and casual dining. Discreetly positioned on the ground floor, Murray Lane will accommodate 46 guests indoors and offer light lunch options as well as premium teas and barista-made coffees. Adding a contemporary twist to an elegant tradition, the ‘Garden Lounge’, situated on the Garden Level, will be open throughout the day and serve afternoon tea. The lounge will welcome up to 108 guests for a mid-day indulgence or pre-dinner drinks, including champagne and specialty wines from the sommelier’s selection. Guests may dine indoors or alfresco on the Garden Lounge’s verdant terrace overlooking The Murray Lawns and the neighbouring green oasis of Hong Kong Park. 24

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Garden Lounge

Murray on the Roof FOOD & WINE • SEPTEMBER 2017

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WHAT'S SIZZLING?

Start the week on a bright note Getting back to a working mood after your weekend revelries can be difficult – but regaining your drive is a breeze if you start the week right with some hearty nourishment.

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n metropolitan Wan Chai, Stone Nullah Tavern has always been a top choice for American comfort food. Led by a born-and-bred New Yorker – Executive Chef Vinny Lauria, the Tavern aims at offering you authentic American taste with high quality ingredients. The restaurant has just launched special deals on Mondays and Tuesdays to keep your spirits high for the rest of the week.

Mondays: All-you-can-eat BBQ Ribs Come alive as you kick start the week with some juicy maple-glazed BBQ ribs. For $219 per person, you can eat to your heart’s content. The authentic ribs are served with sides of gorgonzola, coleslaw and pickles – a mouthwatering combination of all time. Top your indulgence with free-flowing PBR’s and House Wines for $99 extra.

Tuesdays: Beer & Wings Night After the fall-off-the-bone ribs comes the Tavern’s all-time favorite, classic beer with wings combo. Priced at a mere $8 each, the irresistible wings are finger-lickingly good. You can select from three different sauces, including Buffalo, Chili Honey and Habanero. The deal also pairs with refreshing Peroni Beer, priced at $30 per bottle for a perfect combo.

STONE NULLAH TAVERN

Fresh, healthy and ready-to-go Newly opened at Quarry Bay, HAWKR is a trendy café that offers an innovative choice of take-away hawker food.

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erved right off the stove, hawker food is finger-lickingly delicious, fast and convenient. A quintessential culinary culture in Southeast Asia, hawker food represents great value for money, and its popularity is evident from Singapore and Malaysia, to Vietnam, Myanmar, Thailand and Indonesia. Wherever you go in the region, hawker food is readily available to serve hungry locals with fast, fresh and delicious meals. Popular among both white- and blue-collar workers, it makes an ideal choice for lunch or take-away due to its readiness and affordability. Adopting the vibrant concept of hawker food, HAWKR in Quarry Bay serves this Island East enclave with its colorful take-away menu of down-to-earth cuisine. Ranging from curries, soup noodle pots, Vietnamese and Thai baguettes and wraps, to bespoke juices and tailored, house-blend coffees, HAWKR strives to appeal to time-pressed young professionals and office workers amid the commercial mini-metropolis of Taikoo Place. Freshly made salads are headlined by HAWKR’s signature Vietnamese Chicken Cabbage, Rainbow Peanut Noodle, Balinese Salmon and Long Bean and Thai Papaya Salad. All prepared from scratch, the salads follow authentic recipes and flavored with house-made dressings. For those who prefer meaty options, the signature Javanese Beef

Rendang, Thai Chicken Green Curry and Thai-style Chicken and Lemongrass Soup are popular dishes that never fail to titillate the taste buds. For easy takeaway, HAWKR offers instant noodles with organic soup base and spices, freshly cooked noodles and fresh vegetables, and customers can decide on whether to add hot water in-store or back in the office. The Penang meatball and the Songkhla vegetarian noodle soup are among the most popular grab-and-go options. To pair the food with a healthy drink, HAWKR offers its own tailored blends, including carrot, ginger, apple, guava, and coconut. A variety of thirst- quenching premium iced teas (HK$18 each), freshly prepared daily onsite, are also available for the scorching summer season. HAWKR uses only the highest quality beans for its bespoke coffee blends. Each blend, developed by their resident barista, has an Indonesian coffee base, as well as a mixture of other beans, including Ethiopian and Brazilian. The beans are roasted to order by local artisan roaster, Happy Bean Roastery. Fast food has never been such fun!

HAWKR G/F, 36 Hoi Kwong Street, Quarry Bay 9012 1236

Special offers are served from 6pm – 10:30pm 69 Stone Nullah Lane, Wan Chai, Hong Kong 3182 0128

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WHAT'S SIZZLING?

WINE AND BEVERAGE

The product of art and science

Weaving magic with sauces

Newly opened in Central, Roastery Lab follows its belief of “less is the new more” and wows customers with their state-of-the-art coffee.

With more than 30 years of cooking experience in many major cities in China and abroad, Chef Ho Chun Hung is now serving authentic and creative Cantonese dishes at Sha Tin 18.

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hef Ho is a true veteran in concocting sauces that match with seasonal ingredients to achieve a fine balance and bring out the highlights in the food. His signature wild chili sauce is prepared by fermenting garlic, preserved green beans, yellow and red bell peppers, Chinese wine and other ingredients for 20 days to give a unique fragrance that cannot be found elsewhere. The chili sauce is used in Steamed Garoupa Belly with Preserved Green Beans to match the fresh texture. It is used also in the dish Steamed Pork Tripe with Pomelo Peel to add a complexity of flavor as the pomelo peel absorbs the chilli sauce to balance the spiciness. As a master in manipulating the complexity of flavors, he brings wonders to your palate with his Braised Pork Belly, which combines the fragrance of fermented green beans, soy sauce, dried mandarin peel and star anise. Try also the magic of his basil paste, a sauce he learned in Dungguan, in the Wok-fried Dried Mantis Shrimp with Chives, or beguile your tastebuds with a strangely harmonious fusion of Stir-fried Prawns, Sliced Pork Belly, Dried Squid and Salted Fish. Those who favor meat rather than seafood should try Capon

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Braised with Bitter Gourd and Ginger for its ultra tender texture and exotic fragrance. Or savor another traditional dish with a twist as Chef Ho dices the pork belly and preserved vegetables before stir-frying them with white rice and deep-fried rice for a more appetizing flavor. Soups, regarded by many as the essence of Cantonese cuisine, are not to be missed because they often have some beneficial effect on health. The soup doubled-boiled with fish maw and red dates nourishes the skin, while the soup double-boiled with pork consommé, baby clams and dendrobium flower is go od for the lungs. Summoning Chef Ho’s 30 years of culinary expertise, a meal in Sha Tin 18 will bring a full parade of tastes to your mouth and lasting satisfaction to your stomach.

SHA TIN 18

4/F, Hyatt Regency Hong Kong, Sha Tin 18 Chak Cheung Street, Sha Tin 3723 1234 hongkongshatin.regency.hyatt.com

ROASTERY LAB Basement, 41 Staunton St (Enter from Peel St), Soho, Central 3104 0075 [email protected] www.the-coffeeacademics.com

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entrally located at the tangent of Peel Street, Roastery Lab may look like a hole-in-the-wall café due to its subdued exterior, but it adopts an uncompromising attitude when it comes to brewing coffee. Unlike traditional cafés, it has no seats at all and keeps customers on their toes simply with quality coffee served on site. With a core focus on specialty coffees, Roastery Lab’s menu is kept simple with three basic coffee options – black, white or filtered. Luring customers only with their unique coffee aroma, they will not offer fancy cakes or avocado toast to match the drinks, but rather a petite selection of freshly-baked goods. The wholesome menu features a hearty range from classics to specialty brews, and even sweet nibbles to enjoy between sips, such as warm, homemade Cookies (HK$25) and Espresso Panna Cotta (HK$35). Roastery B l e n d (w h i t e H K $ 4 5 ; b l a c k HK$40) is a unique house blend that encompasses flavors from Peru (certified organic) and Kenya. For guests in a hurry to get their caffeine fix, a batched brewed filter option featuring seasonal single origins is the solution. For those who appreciate a hand-poured coffee, the roaster’s choice is the drink for you. Made with the famous Japanese brewer Kinto, the coffee feasts both your eyes and nose as it is delicately prepared in front of you. With the source of coffee changing every two weeks, each cup indulges guests with a natural coffee flavor that express the roaster’s signature craftsmanship. A rotating programme of beans will also include premium varieties from around the world such as Panama Geishas.

Their coffees originate from 4 key regions, including Colombia’s Huila region, which produces flavors of malic acid, milk chocolate and teasing hints of clove; Brazil’s Cerrado region, distinguished by a flavor profile of brown sugar, rich dark chocolate and nuts; Ethiopia’s Yirgacheffe region, known for its striking aroma of grapefruit, apricot and an almost tea-like lightness to the brew; and Indonesia’s Sumatran Mandheling region, which provides an earthy, full-bodied and refreshingly herbal twang on the palate. The beans served at Roastery Lab are on a "light roast" scale similar to the styles of Melbourne and Scandinavia as they offer a more authentic palette, respecting the beans' natural flavor for a cleaner profile, and certainly a healthier option.

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WINE AND BEVERAGE

Beertopia is back The biggest annual beer festival reopens on 22-23 September at the Central Harbourfront.

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riginating in 2012 at the Western Market, Beertopia has attracted worldwide beerlovers to come and join the fun. For the sixth year, the festival features one-stop enjoyment for award-winning beers with the city’s fun restaurants and food trucks. Featuring over 500 different beers from around the world, this year’s event is bigger than any previous years with the latest and rare beers to surprise beer-lovers. A total of 87 beers are locally brewed – the widest selection of local beers ever. New to the festival is the Cider Area, where cider fans can get their fill of the fruity and sweet beverage; Beer Geek Area is also new to the party, where unique and limited edition beers can be found. Providing more options to alcohol-lovers, these new attractions will bring even more vibe to Beertopia. Served with the brew in your mug are the signature dishes from 25 restaurants and food trucks for exceptional beer-food-pairing experiences. From food trucks such as Beef & Liberty and Crunch Munch to renowned

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restaurants like Beerliner and Café Deco Pizzeria, there is plenty of choice to please each and every palate. In addition to enriching the smell and taste senses, Beertopia this year will once again present live band and DJs from Sol Passion Music. The popular shisha garden will be back from last year’s festival with colorful lighting and shisha pipes. A fan favorite – the Giant Beer Pong – will be back too, along with the regular beer pong. T h e o r g anize r s e x p e c t this ye a r ’s attendance will top the 14,000 for last year. To immerse yourself in the fun and lively atmosphere, Standard Tickets are on sale now on Beertopia’s official website, starting from $290.

BEERTOPIA 2017 Sept 22 (6pm-11pm); Sept 23 (12pm-11pm) Central Harbourfront

Website: www.beertopiahk.com Tickets: beertopiahk.com/pages/tickets www.facebook.com/BeertopiaHK beertopiahk

WINE AND BEVERAGE

Meet the winemaker on board Wine enthusiasts will be delighted to learn that on select Norwegian Cruise Line sailings, they will be able to join wine tastings and private dinners in the company of the winemaker.

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n partnership with the Michael Mondavi family from Napa Valley, Norwegian Cruise Line has designated a number of cruises from September to February next year that feature a renowned winemaker and wine-centric events. Kicking off the program is Michael Mondavi himself who will join the Norwegian Dawn leaving on September 22, while other wine celebrities will be joining four other cruises on the Norwegian Escape from October to February:

Oct 28 Salvatore Ferragamo, famed Italian designer and winemaker. He and his family are following in the footsteps of the Medici dynasty and the Savoia family at Il Borro, an area rich in art, culture and winemaking. Nov 04 Bill Whiting, wine education director of family-owned Banfi Vinters. He is carrying on the tradition of this award-winning estate founded in 1919 in the Brunello region of Tuscany. Dec 02 Aaron Sanchez, celebrity chef and James Beard award winner. He is the official ambassador and spokesperson for Terrazas wines, and is considered one of the world’s leading contemporary Latin chefs.

On board a wine cruise, passengers will meet the winemaker on the first day at sea at noon time at the atrium for an introductory talk, followed by a Q&A session. They can also purchase a bottle of wine signed by the winemaker. Wine tasting takes place at sea days at 4 pm when the winemaker will introduce four wines for only 30 guests a day @US$19.95. At Bayamo at sea days, an intimate and exclusive dining experience with special menu and wine pairing will be reserved for 20-25 guests @$59.95. Now that 's s ailing in style!

Feb 17 Gerard Bertrand, renowned winemaker of LanguedocRoussillon. He was named Red Winemaker of the Year in 2012 after winning 46 accolades and 2 trophies for his wines.

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WINE AND BEVERAGE

The sake of God’s miracle The winner of the gold prize in the International Wine Challenge 2016, the premium sake ‘Mujaku’ originates from a significant historical event that has enhanced its prestige.

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he Ise-jingu Shinto shrine in the Mie prefecture of Japan has traditionally been revered by the Japanese as the ‘soul of Japan’. Legend has it that two consecutive typhoons swept across the shrine 27 years ago, and devastated the quality rice crop there that normally serves as an offering to God – except for two stalks that somehow managed to brave the severe weather and stood intact in the paddy field. Regarding this extraordinary phenomenon as a miracle and a blessing from God, the locals then took the two surviving stalks of rice to the old National Agricultural Experiment Station in Yamaguchi, where it was confirmed that the rice not only scored high in taste value, but was also resistant to Imochi disease (rice blast disease). Itsuo Sakai, chief priest of Ise-jingu shrine, later named this rice ‘Isehikari’ (literally the light of Iseshi city) in the commemoration ceremony of Ise-jingu Shrine’s 200th anniversary in January, 1996. The Yamaguchi shrine agency has refrigerated 10 kg of Isehikari for 100 years and has sparingly distributed the grains to only a few renowned brewers, including Horie Brewery.

Horie Brewery started by brewing liquor for the royal family of Mori more than 250 years ago in the Edo era. Today, Mr. Horie, the 13th heir of Horie Brewery, takes command himself and farms the rice organically with absolutely no chemical fertilizer in order to maintain the original taste of the miraculous rice and ensure food safety. Perched high at the uppermost stream of the Nishiki River, the Horie Brewery obtains fresh, crystal-clear water directly from the underground spring water that flows down from the picturesque Chugoku mountains to brew Mujaku. To achieve the highest quality for the sake, the master brewer mills the rice grain down to 18% of its original size to get to the core. It is Shinto belief that God is served by a gold sparrow in Japan. Hence, carrying Mr. Horie’s dream to every corner of the world, the sake is named Mujaku, which literally means dream sparrow. Mujaku maintains an annual quota of just 1,000 bottles for sale in Dubai, France, Hong Kong and Japan.

SALES AGENT IN HONG KONG: LIQUID GOLD Inquiry: 2755 5155 Email: [email protected]

MUJAKU SAKE Volume per bottle: 750 ml Price: 88,000 yen (HK$6800) Manufacturer: Horie Sakaba 6781 Hirose, Nishiki-town Iwakuni city, Japan Website: mujaku.co.jp

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Harbour City Shop Shop OT 317A, 3/F, Ocean Terminal, Harbour City, Kowloon, Hong Kong Elements Shop Shop 2128, 2/F, Elements, 1 Austin Road West, Tsim Sha Tsui, Kowloon, Hong Kong Times Square Shop Shop 904B, 9/F, Times Square, 1 Matheson Street, Causeway Bay, Hong Kong Causeway Bay Shop G/F, Bright Star Mansion, 97A Leighton Road, Causeway Bay, Hong Kong

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REFRESHMENT AT HOME

Create your own magic potion

BARISTA: The Limited Edition Coffees from Nespresso Nespresso has constantly come up with pleasant surprises for coffee lovers. Pairing the finest quality coffee with smooth milk is a flavor harmony that has long transfixed professional baristas. With three new limited edition coffees, two of which have been especially created to be prepared with milk, there must be one that satisfies your senses and you can bring this sensation home.

Chiaro for a Cappuccino Best enjoyed as 25ml coffee topped with 60 ml milk froth, you may choose a medium-to-dark roasted blend of Intensity 5 when black, that becomes exceptionally smooth and round when combined with milk. It turns out to be a sweet, indulgent Cappuccino with a smooth creamy taste, roundness and exceptionally delicate biscuit notes.

Scuro for an Espresso Macchiato Carefully created for an intense, flavorful and full-bodied coffee that finishes with a gentle touch of milk foam, the Macchiato is recommended to be served with 40ml Espresso with two spoons of milk foam to retain the strong coffee character. You may opt for the medium-to-dark roasted blend of Intensity 8 when black, that keeps its strong character when combined with milk.

Corto as a black Ristretto As a collaboration of two iconic brands, Creatista Plus combines the coffee expertise, quality system and convenience of Nespresso together with the stunning design and unique automatic steam wand technology of Australian kitchen appliance brand Breville.

Serving as a 25ml black Ristretto, Corto blend has been masterfully blended to give the coffee an extra intense taste with a thick syrupy texture and a dark marbled crema. Simply get a dark-roasted blend with intensity 11 with the Creatista Plus for a perfect Ristretto.

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he coffee machine can create multiple milk foam textures, which targets coffee aficionados with a penchant for hot milk-based recipes. From a classy creamy White Cappuccino to a Latte with milk foam, you can accomplish them all in the comfort of your own home.

Professionally customized Featuring a fully automated system, the well-equipped machine caters to the growing number of coffee lovers looking to personalize their coffee moments. After selecting your preferred coffee recipe, simply fill the provided milk jug and place it on the temperature sensor. The milk is then automatically heated to the ideal temperature, and the steam wand froths it to the perfect texture for your selected drink. Included in the set is a menu of milk-based recipes with different foam textures, temperatures and quantities recommended by Nespresso experts. However users can always freely personalize the settings at each stage from the intuitive menu to suit their preferences.

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NESPRESSO • Kiosk 3B, Level 3, New Town Plaza, Phase I, Sha Tin • Shop LG2-70, Festival Walk, Kowloon Tong • Shop 1093, Elements, Hong Kong • Shop 1058, Podium 1, ifc Mall, Hong Kong 800 968 821 www.nespresso.com

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REFRESHMENT AT HOME

User-friendly and convenient cleaning If you have always found cleaning the juicer a difficult task, the Philips’ juicer provides the perfect solution. There is a one-minute quick-cleaning function that helps you clean the machine easily. Also with the no sieve design, there is no need to use a brush, and the cleaning process would be simpler. It’s a breeze with the easily detachable design, as particles of fruits can be quickly rinsed away using only tap water for a minute. The Masticating Juicer can fit into your kitchen with ease as the machine is only 11.2cm wide. All detachable parts can be stored in the pulp container too, and the metallic rose color keeps your kitchen stylish.

Stay cool and healthy in the summer heat

Also in the collection Another juicer of the same collection is the metallic grey MicroMasticating Juicer, which is specially designed for juice-lovers. It has a larger feeding tube that makes it easier to add any ingredients to your drink. From soft fruits to hard vegetables; and from starchy fruits to nuts, you can always turn all of them into your ideal combinations.

PHILIPS 2619 9663 Available at department stores and electric appliance chains

Packaged juices and ice cream can be low in dietary fiber, but high in calories. If you are thinking of an alternative for summer, Philips new Masticating Juicer is the healthy choice to cool you down.

s Recipe The juicer can bring you a glass of fresh juice rich in fibers, vitamins and other essential nutrients. With the new sorbet function, you may get your icy treat made of natural fruits which has a low level of fats and calories.

Two in one Featuring both juicing and sorbet making in one single machine, the Masticating Juicer allows you to create juices and sorbets with vegetables and fruits of any types. Unlike other juicers, the MicroMasticating Technology applied in the Philips’ machine can extract most of the fruits with a 3-stage masticating process, keeping all vital nutrients in your glass of juice. Also in the machine is a reverse button which squeezes last drops of juice out of the juicer. This helps you maximize what you can get from the fruits and vegetables and avoid wastage. Don’t forget to use the sorbet screw of this latest model for a cup of homemade sorbet. With the screw installed into the juicer, you can simply put some frozen fruits in it to get a healthy treat.

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Katrina Chim, Registered Dietitian, has two recipes specially designed for the busy business ladies.

5 Green Juice: fibers rich •

Ingredients: 1/2 Cucumber (Middle size, 60g) 1 Green Apple (157g) 1/2 Celery (45g) Bitter Melon 50g 1/2 Green Pepper (70g) 1 Teaspoon of Honey (Optional)

• Tips from Katrina: Green peppers and bitter melons are rich in vitamin C. The vitamin C content in green pepper is 1.5 times of that in orange while bitter melon’s vitamin C content is even more than twice of that in orange, taking the same portion into account.

Refreshing Hawaii: prevents constipation •

Ingredients: Red Dragon Fruit (Peeled) 100g 1/2 Lemon Coconut Water 100g

• Tips from Katrina: Dragon fruit is rich in dietary fibers which helps improve digestion and prevent constipation.

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DIRECTORY / HONG KONG ISLAND ▪ AKITA TEPPANYAKI, SASHIMI ▪

▪ AQUA CITY BAKERY▪

Address  8/F, QRE Plaza, 202 Queen’s Road East, Wan Chai Tel  2788 0012

Address  Aqua City, Waterfront, Ocean Park Hong Kong Tel 3923 2323

▪ BIZOU AMERICAN BRASSERIE ▪

▪ BRICKHOUSE ▪

Address  Shop 132, L1, Pacific Place, 88 Queensway, Admiralty Tel 2871 0775

▪ CASA LISBOA ▪

Address  2/F, Parekh House, 63 Wyndham Street, Central Tel 2905 1168

▪ DUDDELLS’ ▪

Address  Level 3, Shanghai Tang Mansion, 1 Duddell St., Central Tel 2525 9191

40

DIRECTORY / HONG KONG ISLAND

FOOD & WINE • SEPTEMBER 2017

Address  G/F, 20A D’Aguilar Street, Lan Kwai Fong, Central Tel 2810 0560

▪ CIAK – IN THE KITCHEN ▪

Address  Shop 327-333, 3/F, Landmark Atrium, 15 Queen's Road Central, Central Tel 2522 8869

▪ FANG FANG ▪

Address  8/F, LKF Tower, 33 Wyndham Street, Central, Hong Kong Tel 2983 9083

▪ ATELIER VIVANDA ▪

Address  G/F, 9A Ship Street, Wan Chai Tel 2109 1768

Address  Shop 1, G/F, Tower 1, Starcrest, 9 Star Street, Wan Chai Tel 2511 8912

▪ CAFÉ MALACCA ▪

Address  2/F, Hotel Jen Hong Kong, 508 Queen's Road West, Western District (HKU Station Exit B2) Tel 2213 6613

▪ GIA ▪

Address  1/F, Fleet Arcade, Fenwick Pier, 1 Lung King Street, Wan Chai Tel 2511 8081

Address  36 Hoi Kwong Street, Quarry Bay, Hong Kong Tel 2994 9033

▪ LIMEWOOD ▪

Address  Shop 103 and 104, G/F, The Pulse, 28 Beach Road, Repulse Bay Tel 2866 8668

▪ MANO CAFÉ ▪

Address  G/F, The L Place, 139 Queen’s Road Central, Central Tel 2362 6997

▪ NEO COCKTAIL CLUB ▪

▪ MR AND MRS FOX ▪

▪ CIAO CHOW – ITALIAN CAFETERIA ▪

Address  G/F, California Tower, 30-32 D'Aguilar Street, Lan Kwai Fong, Central Tel 2344 0005

▪ HAWKR ▪

▪ GIANDO ▪

Address

23 Tong Chong Street, Quarry Bay

▪ ONE HARBOUR ROAD ▪

Address  7 and 8/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai Tel 2588 1234

Address Tel

10 Shin Hing Street, Sheung Wan 2812 2280

▪ PETRUS ▪

Address  Level 56, Island Shangri-La Hong Kong, Pacific Place, Supreme Court Road, Central Tel 2820 8590

▪ LE BLANC ▪

Address  83 Wanchai Road, Wan Chai Tel 3428 5824

▪ MERCEDES ME HONG KONG ▪

Address  Shop C-D, Entertainment Building, 30 Queen’s Road Central, Central Tel 2895 7398

▪ OLE SPANISH RESTAURANT & WINE BAR ▪

Address  1/F, Shun Ho Tower, 24-30 Ice House Street, Central Tel 2523 8624

▪ PINOT DUCK ▪

Address  Shop G07, Ground Floor, Stanley Plaza, 23 Carmel Road, Stanley Tel 2772 0060

FOOD & WINE • SEPTEMBER 2017

41

DIRECTORY / HONG KONG ISLAND ▪ QMO ▪

Address  Shop 4, G/F, J Senses, Ship Street, Wan Chai Tel 2836 0699

▪ STONE NULLAH TAVERN ▪

Address  69 Stone Nullah Lane, Wan Chai, Hong Kong Tel 3182 0128

▪ THE GRAND BUFFET ▪

Address  62/F, Hopewell Centre, 183 Queens Road East, Wan Chai Tel 2506 0888 / 2506 0666

▪ UEDA WASHOKU LOUNGE & DINING ▪

Address Tel

42

3/F, 11 Stanley Street, Central 2327 4482

FOOD & WINE • SEPTEMBER 2017

DIRECTORY / KOWLOON & NEW TERRITORIES ▪ SOHO SPICE ▪

▪ ROSTERY LAB COFFEE ▪

Address Tel

Address  Basement, 41 Staunton St (Enter from Peel St), Soho, Central Tel 3104 0075

▪ TANGO ▪

Address  1/F, Carfield Building, 77 Wyndham Street, Central Tel 2525 5808

▪ THE MURRAY ▪

Address  22 Cotton Tree Drive, Central, Hong Kong Tel 2118 7289

▪ WATERMARK ▪

Address  Shop L, Level P, Central Pier 7, Star Ferry, Central, Hong Kong Tel 2167 7251

47B Elgin Street, Central 2526 2227

▪ TERROIR PARISEN ▪



Address M/F, Prince’s Building, 10 Chater Road, Central, Hong Kong Tel 2522 9990

▪ TOWNHOUSE ▪

Address  23/F, California Tower, 32 D’Aguilar Street, Central Tel 2344 2366

▪ ZUMA ▪

Address  Landmark, level 5 & 6, 15 Queen's Road, Central Tel 3657 6388

▪ ABOVE & BEYOND CHINESE RESTAURANT ▪

Address  28/F, Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui East Tel 2602 6118

▪ AN NAM ▪

Address  Shop 1073, Level 1, YOHO MALL, 9 Yuen Long Street, Yuen Long Tel 2602 6118

▪ CHINA TANG ▪

Address  Shop 4101, Level 4, Gateway Arcade, Harbour City, Tsim Sha Tsui Tel 2157 3148

▪ HONG KONG DAY ▪

Address  Shop 242 & 242A, Level 2, Ocean Terminal, Harbour City, Tsim Sha Tsui Tel 2375 3789

▪ ALIBI ▪

Address  555 Shanghai Street, Mong Kok Tel 3552 3028

▪ CAFE MARCO ▪

Address  Level 1, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui Tel 2113 3912

▪ FINDS ▪

Address  1/F, The Luxe Manor, 39 Kimberley Road, Tsim Sha Tsui Tel 2522 9318

▪ LE CAFÉ DE JOËL ROBUCHON ▪

Address  Shop 2608, Level 2, Gateway Arcade, Harbour City, Tsim Sha Tsui Tel 2327 5711

▪ ALMA PORTUGUESE GRILL▪

Address  Shop OT 310, Level 3, Ocean Terminal, Harbour City, Tsim Sha Tsui Tel 3188 3688

▪ CALIFORNIA PIZZA KITCHEN ▪

Address  Shop No.2, 3/F, Whampoa Gourmet Place, Wonderful Worlds of Whampoa, Hung Hom Tel 3152 3313

▪ HEE KEE CRAB GENERAL ▪

Address  Shop 602, 6/F, iSQUARE, 63 Nathan Road, Tsim Sha Tsui  Tel 2366 7565

▪ MOOMIN CAFÉ ▪

Address  Shop LCX 32, Level 3, Ocean Terminal, Harbour City, Tsim Sha Tsui Tel 2730 0963

FOOD & WINE • SEPTEMBER 2017

43

DIRECTORY / KOWLOON & NEW TERRITORIES ▪ NESPRESSO ▪

Address  Shop LG2-70, Festival Walk, Kowloon Tong Tel 800 968 821

▪ OSTERIA RISTORANTE ITALIANO ▪

▪ NHA TRANG VIETNAMESE RESTAURANT ▪

Address  Shop OT G51, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui Tel 2199 7779

▪ PATISSERIE BY SAV ▪

▪ ON-YASAI ▪

Address  Shop LCX 37A, Level 3, Ocean Terminal, Harbour City, Tsim Sha Tsui Tel 2153 1801

▪ SHA TIN 18 ▪

C

M

Address  Mezzanine Floor, Holiday Inn Golden Mile, 50 Nathan Road, Tsim Sha Tsui Tel 2315 1010

▪ SI SIMPLY ITALIAN ▪

Address  G/F, Hotel sáv, 83 Wuhu Street, Hung Hom Tel 2275 8788

Address  18 Chak Cheung Street, Sha Tin, New Territories Tel 3723 1234

Y

CM

MY

▪ THE COFFEE ACADEMICS ▪

▪ UFUFU CAFÉ ▪

CY

CMY

K

Address  Shop G03, G/F, D2 Place TWO, 15 Cheung Shun Street, Kowloon Tel 2370 9022

▪ VIVIENNE WESTWOOD CAFÉ ▪

Address  Shop OT 305A, Level 3, Ocean Terminal, Harbour City, Tsim Sha Tsui Tel 3188 2646

44

FOOD & WINE • SEPTEMBER 2017

Address  Kiosk 1, Level 2, Gateway Arcade, Harbour City, Tsim Sha Tsui Tel 3100 0082

▪ YAYAKIYA ▪

Address  G/F, 29-31, Chatham Road South, Tsim Sha Tsui Tel 2723 9833

Address  5/F, Tern Plaza, 5 Cameron Road, Tsim Sha Tsui Tel 2711 6117

▪ YI HEEN CHINESE CUISINE ▪

Address  Level 2, 15 Knutsford Terrace, Tsim Sha Tsui Tel 2316 2288