Feed me, Tai Hang! - The Standard (HK)

AUG / SEP 2016

Feed me, Tai Hang!A modern take on Italian classicsDine like a tycoonAuthentic Portuguese fareGeopark culinary formations

EDITOR'S MESSAGE

Teeming with happy gourmands

Just when you think you’ve tasted them all, a new restaurant, café or bar will appear on the culinary map to titillate your taste buds! But then, that’s Hong Kong – over and over again!

We may not have 1.3 billion people here, but as the epicurean capital of the world, we are a strategic and dynamic market to reckon with. You haven’t arrived until you’ve made your mark here.

The cosmopolitan nature of the city means that a wide spectrum of palates needs to be catered to. And the beauty of local gourmands is that they are very open-minded and inclusive when it comes to experimentation, and they are ready to embrace new flavors.

In this issue, we feature iconic restaurants and talk to the masterminds in the kitchen on how they keep their fans coming back for more. In extending our welcome to the debutantes, we try to explore the concepts and ideas they have brought with them.

We have also swooped into the gastronomic enclave of Tai Hang for an update of their eclectic offers. We haven’t got space for every establishment, but the sheer diversity in our coverage gives you an idea of what to expect from this cozy neighborhood that is teeming with happy gourmands.

Have you eaten yet?

Andy NgFeatures Editor

1FOOD & WINE • AUGUST 2016

"FOOD & WINE" is published byDisplay Advertising Department, 10/F., Sing Tao News Corporation Building, 3 Tung Wong Road, Shau Kei Wan, Hong Kong

Features Editors : Andy Ng, Kapila BandaraReporters : Allen Jim, Helen Kung, Natasha Chan, Raine TangArt Director : Daniel LaiDesigner : Toby YuBusiness Director : Irene ChanAdvertising Hotline : 3181 3311 Fax : 2758 3579Website : www.thestandard.com.hkEmail : [email protected] All rights reserved.

CONTENTS

FOOD & WINE

04 Foodie Hotspot Exploring a gastronomic paradise in Tai Hang

10 Mid-Autumn Festival Mooncakes and other treats

16 Chef talk Celebrity chef shares his keen passion and

experiences on culinary artistry

18 Chef's pick We hand-pick some of the top restaurants

and bars in town

AUG / SEP 2016

36 Themed Restaurants Indulge in Geopark-themed delicacies

38 What’s sizzling? What’s new and hot in town?

42 Summer drinks Let’s sip a tipple!

44 Chef at home Kitchen tool to enhance your cooking experience

2 FOOD & WINE • AUGUST 2016

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PRICE RANGE

$ : <50

$$: 50-100

$$$: 200-400

$$$$: 400-600

$$$$$ : >600

Have you noticed that, even with the economy stuck in low gear, we are getting more restaurants and café

choices than ever? Could it be a case of meeting market demands for �nding solace and comfort in food?

Tai Hang, in the short duration of a decade or so, has risen in prominence as a local epicurean hotspot. Home to a bewildering range of specialties and delicacies, the

neighborhood is tranquil and easily accessible. The Tin Hau MTR station is just a stone’s throw away.

Braving steaming heat and a ferocious typhoon, Helen Kung and Raine Tang have done the hard yards

�nding some of the best places to eat in Tai Hang. Here’s our list of restaurants and cafés to check out.

Address: Shop 1 and 2, G/F, Wing Hing Court, 110-114 Tung Lo Wan Road, Tai Hang

Tel: 2398 8000

Opening hours: Mon-Sat: 12:00-14:30; 18:00-22:30; Sun: 12:00-14:30; 18:00-22:00

Price: $$$$$

Our favorite picks: Conger eel, jet-fresh scallops maguro-zuke

Address: G/F, China Tower, 1-9 Lin Fa Kung Street West, Tai Hang

Tel: 2857 3454

Opening hours: Mon-Sun: 0800-22:30

Price: $$$

Our favorite picks: Classified breakfast, Three-cheese macaroni, Spaghetti with Eggplant & Zucchini in Garlic and Lemon sauce

Address: 1 Lily Street, Tai Hang

Tel: 2566 1023

Opening hours: Mon-Sun: 08:00-23:00

Price: $

Our favorite picks: Avocado Crab Meat Spread & Baby Spinach Sandwich, Chrunchccino, BlissHIVE Trio

1. Sushi Shin Japanese Restaurant2. Classified3. BlissHIVE Bakery Café4. Piccolo Pizzeria & Bar5. BOND6. Lung Fung Café7. nagi8. The Pudding Nouveau9. Loooop10. No.5 Italian11. 0.5°Japanese Cuisine12. Echigoya13. Hello Kitty Secret Garden14. :jrink15. Taylor Shellfish Farms

This map is not drawn to scale and is for reference only.

Sushi Shin Japanese Restaurant

Classi�ed BlissHIVE Bakery Café2

1

3

45

67

8

9

21

3

21

3

Feed me, Tai Hang!


FOODIE HOTSPOT


Piccolo Pizzeria & Bar

Address: G/F, 1 Wun Sha Street, Tai Hang

Tel: 2824 3001

Opening hours: Mon: 18:00-22:45; Tue-Sun: 12:00 - 22:45

Price: $$

Our favorite picks: Pizza Panchetta, Spaghetti Aglio Olio, Chef Cheryl’s Tiramisu

BOND

The Pudding Nouveau Loooop

Lung Fung Café

Address: 2/F, 98 Tung Lo Wan Road, Tai Hang

Tel: 2155 1777

Opening hours: Mon-Sun: 12:00-15:00; 18:00-22:30

Price: $$$

Our favorite picks: Roasted Pork Ribs, Grilled Full Short Rib, Linguini Pesto

Address: G/F, 17A King Street, Tai Hang

Tel: 3585 7325

Opening hours: Mon-Fri: 15:00-23:30 Sat-Sun & Public Holiday: 12:00-23:30

Price: $$

Our favorite picks: Signature Pudding Breakfast, Duck N Waffle, Lobster Crème Brûlée with Thermidor

Address: 2A Wun Sha Street, Tai Hang

Tel: 8192 8815


Price: $

Our favorite picks: XOXO, MOON, POOL

Address: G/F, 6A Wun Sha Street, Tai Hang

Tel: 2618 1800


Price: $$

Our favorite picks: Grilled Chicken Steak with Scrambled Egg, Scrambled Egg and Chicken Thigh and home-made honey garlic sauce, Jumbo French Toast

Address: 3 King Street, Tai Hang

Opening hours: Tue-Thu & Sun: 11:30-15:00; 18:00-21:00 Fri & Sat: 11:30-15:00; 18:00-22:00; Mon closed

Price: $$

Our favorite picks: Butao King Ramen, Black King Ramen, Red King Ramen

ngai

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FOODIE HOTSPOT


Address: G/F, 21 Brown Street, Tai Hang

Tel: 2504 2111


Price: $$$

Our favorite picks: Rucola tomato sauce and buffalo cheese pizza Portobello mushroom, Spaghetti sea urchin and white truffle cream sauce, Pappardelle with stew Wagyu cheek

Address: G/F, 27 Shepherd Street, Tai Hang

Tel: 2573 2992

Price: $$

Our favorite picks: Kuromitsu Kakigori, Rainbow Kakigori, White Bear Kakigori

Address: Shop B, G/F, 12-13 Shepherd Street, Tai Hang

Tel: 2504 2777

Opening hours: Mon-Sun: 12:00-15:00, 18:00-23:00

Price: $$$

Our favorite picks: 0.5style paella, Deep Fried Assorted Tempura, Kagua Blanc

Address: G/F, 21 Ormsby Street, Tai Hang

Tel: 2284 4203

Opening hours: Tue-Sat: 12:00-20:00; Sun: 12:00-18:00; Mon closed

Price: $$

Our favorite picks: Matcha cookie shots, Banana Nutella Waffle, Earl Grey ice cream and scone with jam tea set

Address: G/F, 42-43 Sun Chun Street, Tai Hang

Tel: 2952 6477

Opening hours: Tue-Fri: 16:00-00:00 Sat, Sun & Public Holiday: 12:00-00:00; Mon closed

Price: $$$

Our favorite picks: Pacific Rock Oyster (US), Cheery Stone Clam (US), Ostre Diams (France)

Address: G/F, 19 Ormsby Street, Tai Hang

Tel: 2808 2868

Opening hours: Tue-Thu: 12:00-21:30; Fri: 12:00-22:00; Sat & Sun: 0900-21:00; Mon closed

Price: $$

Our favorite picks: Fruit Tea, Secret Garden WAGYU Burger, Rose Latte

No.5 Italian Echigoya

0.5° Japanese Cuisine

:jrink Taylor Shell�sh Farms

Hello Kitty Secret Garden


FOODIE HOTSPOT


A little festive treat under the moonlight No matter what type of mooncake meets

your palate, we’ve got you covered.

Harbour Plaza 8 DegreesBringing you both innovative and traditional mooncakes, Harbour Plaza 8 Degrees

unveils its delicate festive treats this Mid-Autumn Festival, all freshly made with no preservative.

The Fresh Pineapple and Custard Salted Egg Yolk Mooncake is a creative twist of the hotel’s renowned Homemade Fresh Pineapple Pastry.

Using the juiciest and freshest pineapples from the Philippines, the chef has deliberately toned down their mild fruity sourness, and skillfully balanced it with the sweet custard and salted egg yolk.

Alternatively, the traditionally baked Seaweed Sugar White Lotus Paste and Salted Egg Yolk Mooncake is back with a healthy spin. Wrapped in golden pastry crust, the buttery smooth filling is prepared with prime white lotus paste, aromatic salted egg yolk and nutritious seaweed sugar, which has been acclaimed as “The Root of Life” that maintains the cell’s active life span with its lower glycemic index, and gives the mooncake a just-right sweetness.

If you want a double surprise in one box, the Assorted Mooncake Selection is your perfect choice.

Nestling in an enchanting gift box, these little moons consummate the celestial occasion for your beloved family and friends under the full moon glow.

Enjoy a special price at HK$198 if you purchase by credit card or in person by September 11.

For more information or enquiry, call 2126 1960, email [email protected]. Special offer is available at http://goo.gl/u7LeHM ($178).

XTC GelatoFor those who wish to minimize their calorie intake, go

for XTC Gelato’s delightful gelato mooncake collection. The collection includes four premium flavors—Hong Kong Milk Tea, Pistachio, Raspberry and Vanilla. Stuffed with a mango sorbetto “yolk” and a crispy chocolate coating, these low-fat treats are a tasty, guilt-free alternative to the traditional mooncake. (2541 0500)

Ms B’s Cakery and C’est La BTaking traditional mooncakes to another level,

Hong Kong’s ‘Queen of Confectionery’ Bonnae Gokson is launching traditional Chinese mooncakes with a nostalgic twist—replacing sugar with natural maltilol—to celebrate Mid-Autumn Festival.

The Traditional Maltitol with White Lotus Seed Paste Mooncake comes with the signature butterfly pattern imprinted on each mooncake with gold foil. Also, an extraordinary 3D neon pink butterfly lies on top of each box. (2815 8303)

Nakamura TokichiIt’s impossible to neglect Nakamura Tokichi’s Hong Kong-

only Maruto Mooncake Box Set from Kyoto when it comes to special mooncakes.

The two flavors, Matcha and Japanese Sweet Potatoes, are stuffed with homemade matcha paste in the middle with chucky sweet potato, which creates a nice texture.

The mooncake comes with three separate box sets: the double mooncake set, the eight-mooncake set and a six-mooncake with Nakamura Tokichi teabags gift set. (2796 2538)

Hyatt Regency Hong Kong, Tsim Sha Tsui

Traditional yet unique, the Chinese Restaurant at Hyat t Regency Hong Kong, Tsim Sha Tsui presents a new and aesthetically pleasing two-tier designer gift box, including the classic and enduring white lotus seed paste mooncake with two yolks, the newly introduced mini golden lily oolong tea with wolfberries and red date paste mooncake, and the all-time favorite mini custard mooncake. (3721 7788)

FOOD & WINE • AUGUST 2016 FOOD & WINE • AUGUST 2016

MID-AUTUMN FESTIVAL

10 11FOOD & WINE • AUGUST 201610

Irresistible festive flavors at Harbour City

Mid-Autumn Festival comes but once a year and is an excuse to set aside momentarily the guilt of overindulging in mooncakes made with sweet �llings or traditional ingredients. At Harbour City, the choices of �avors for a family

celebration are extensive.

Traditional trioWell-known for its Chinese haute cuisine, China Tang not

only serves up high caliber specialties, but is also meticulous about traditional Chinese celebrations such as the Mid-Autumn Festival. China Tang is presenting a deluxe box of three traditional flavors – golden lotus seed paste and egg yolk, Tianjin chestnut paste, five treasures and yunnan ham.

A French touchPaul Lafayet, one of Hong Kong’s finest confectioners, is tempting festive

mooncake lovers with four different flavors. The premium limited edition Un moment de convivialité mooncake gift box, packs four assorted flavors – matcha with praline, lemon, earl grey with chestnut, and caramel. Paul Lafayet has added a twist to its mooncakes by using spongy French Financier cake as crust and by pairing with lightly sweet lotus paste filling.

Luxurious indulgenceKnown as the “Inventor of French taste since 1682”,

DALLOYAU takes pride in its scintillating history dating back to the reign of Louis XIV, which boasts a unique legacy of 30,000 recipes and an extensive outlet network across the globe. DALLOYAU Hong Kong is delighted to celebrate the “moon” festival with a mooncake gift box – Paris Moon. Together with the DALLOYAU Presidence Grand Cru, 2005, Chocolate Gift Box, Duck Foie Gras, Tin Tea Jam and Macaron candle, the patisserie offers 3 sets of deluxe Hamper as the best choices of gifts for Mid-Autumn Festival.

Gift comboFrench bakery and sweets maker, Ladurée, known for its pastel-colored

macarons, has always been a cutting-edge brand that creates innovative products. Back in 2014, Safia Thomass Bendali, the General Manager of Communication and Image at Ladurée, created a special illustration to celebrate the Mid-Autumn Festival. Ladurée's mooncake gift set is adorned with an embossed emoji and it can also be packaged together with the Petite Hamper and Imperial Hamper. The hampers include macarons,

tea, chocolate, jam, a scented candle, violets, and a key chain.

They are an ideal gift for family and friends.

Handcrafted tea-infused mooncakeLuxury tea brand Tea WG, is celebrating autumn with

a selection of four green tea-infused snowskin mooncakes named – Flame, Jade, Pure and Illumination. The orange-hued Flame snowskin mooncake is embellished with a gold leaf. It is

infused with Festive Night Tea and citrus mousseline. At its core is cherry

ganache. The Jade mooncake, is dressed up in a celadon skin and

envelopes a Sencha infused mousse and chocolate crumble pieces. At its heart is a milk chocolate ganache.

Chocoholics choiceVivienne Westwood Café has launched an enticing array of

artisanal, creamy chocolate mooncakes. They are presented in an embellished, elegant red square gift box with matte bronzing brand logo engraved on it. The festive packaging features red and gold colors. The gift box contains four dark chocolate and milk chocolate artisanal mooncakes.

Go pair yourself together with a cup of tea; this combination may bring you and your beloved an extraordinary experience in this wonderful festival!

CHINA TANG Shop 4101, Level 4, Gateway Arcade,

Harbour City, Tsim Sha Tsui 2157 3148

PAUL LAFAYET city’super, Level 3, Gateway Arcade, Harbour City, Tsim Sha Tsui 9148 2624

DALLOYAU Shop 3220, Level 3, Gateway Arcade,


VIVIENNE WESTWOOD CAFÉ Shop OT 305A, Level 3,

Ocean Terminal, Harbour City, Tsim Sha Tsui

3188 2646

LADURÉE Shop 3224, Level 3, Gateway Arcade,


TEA WG BOUTIQUE Shop 3315, Level 3,

Gateway Arcade, Harbour City, Tsim Sha Tsui

3428 5338


MID-AUTUMN FESTIVAL

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with chocolate mooncakesCelebrate the lunar festival

Mid Autumn Decadence Hamper

Pastry Mooncake Gift Box 10pcs

Mid Autumn Gift Box 16pcs

Mooncake Duo Lait Plum - Pomegranate

Petit Mooncake Noir Raspberry - Mangosteen

Mooncake Duo Noir Apple - Acerola

Petit Mooncake Lait Orange - Cranberry

GODIVA www.godiva.com.hk www.facebook.com/Godiva.Asia

The Mid-autumn festival is one of the most significant celebrations in the Chinese calendar, so GODIVA, the official supplier to the Court of Belgium, proudly presents the Mid Autumn Limited Edition Mooncake Collection to spread the love and blessing of the season.

Fruity DelightsThoughtfully designed, GODIVA’s 2016 Mid Autumn Limited Edition Chocolates

incorporates refreshing fruits in its mouth-watering treats. When tasting the four brand new flavors, one can savor the beautifully tasting chocolate, adorned with imagery of lotus leaves, creating the perfect Mid Autumn ambience.

The Mooncake Duo Noir is designed with a tangy apple marmalade base topped with acerola ganache which creates a soft creamy yet fruity taste; while the Mooncake Duo Lait has an unparalleled silky texture with its delicious center that is filled with appetizing pomegranate-infused milk chocolate ganache and tantalizing plum marmalade.

There are also two dainty choices in mouthful size: the Petit Mooncake Noir with rich raspberry marmalade and creamy Venezuela 43% milk chocolate infused with mangosteen; and the Petit Moon Lait which holds a tangy orange marmalade center paired with white chocolate and cranberry ganache.

Thoughtful giftsConveying your love is made easy with GODIVA’s 2016 Mid

Autumn Limited Edition Gift boxes. The boxes are elegantly designed in red and gold, and depict the dewy lotus flower perched on a pedestal, with the pond reflecting the evanescent moon, as a blessing for the Mid Autumn Festival.

The 16-piece collection hosts both GODIVA chocolate mooncakes and classic chocolates, bringing a unique taste sensation for this special festival.

Other gift options include the new 10-piece Mid Autumn Chocolate Pastry Mooncake Gift Box. The Pastry Mooncakes are made with a combination of nuts and silky chocolate, atop a moist cake. Each piece of Moocake is garnished with the contour of the beautiful lotus flower.

Nothing beats a hamper for big-group celebrations. GODIVA 2016 Mid Autumn Hamper is available in the Delight Hamper and the luxurious Decadence Hamper, comprising not only Mid-autumn gift boxes, but also other classic GODIVA favorites.


MID-AUTUMN FESTIVAL

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If you are used to the arrogance and flamboyance of some Western celebrity chefs you see on TV, you will be pleasantly surprised by the unassuming and

cheerful personality of Chef Cheng. Known to everybody as ‘Fu Gor’（富哥）, he has helmed Celebrity Cuisine

（名人坊）since its opening in 2007. He first made the break in 2010 with one Michelin star, and for six consecutive years since 2011, the authoritative Guide has upped their recognition of the sophisticated and refined restaurant to two stars, which is no mean feat by any measure.

“I’ve always insisted on personally hand-picking quality seasonal ingredients from the market,” explains Fu Gor. “There is no compromise:

only the best will do.”For more than forty years, Fu Gor’s culinary

skills have been built up incrementally from the bottom. With boundless creativity, he

has never ceased to innovate, and to scale new heights in culinary excellence. As a devotee to a healthy diet, Fu Gor uses a minimal amount of seasoning and oil in his cooking. It is purely through his brilliant mastery of the

full spectrum of culinary skills and techniques that he comes up with delectable dishes to win

gourmands’ approval.

Dine like a tycoon

CELEBRITY CUISINE 1/F, Lan Kwai Fong Hotel,

3 Kau U Fong, Central 3650 0066

Celebrity Chef Cheng Kam-fu（鄭錦富）was the home chef for the food-loving tycoon Lim Por-yin（林百欣）for over twenty years. Local gourmands can count their blessings as Cheng was persuaded out of retirement, and has been wowing them with his classic

Cantonese dishes for the past nine years. Writes Andy Ng.

Fu Gor revealed that he had just bade farewell to an old patron who had specially flown up from Singapore to Hong Kong for four days for the sole purpose of indulging in the endless delicacies at Celebrity Cuisine.

Take the signature dish of Home Style Steamed Giant Garoupa for instance, the fish is specially fed with fresh tiny fishes to enhance its texture and flavor, and the optimum weight is 30 kg for a better ratio between flesh and fat. Strips of marinated turnips homemade in Shunde, China, and dried citrus peels are added to accentuate the sweetness in the fish. The moral of the story is: simple condiments work wonders in the hands of a magician!

As any gourmand knows, nothing counters the summer heat better than a winter melon soup. That’s Yin versus Yan for you! What makes or breaks this seasonal specialty is the broth. Fu Gor has assembled a balanced assortment of ingredients, including Yunnan ham, pork, chicken, bamboo fungus, yellow fungus and mushrooms. After stewing for three hours, the broth is transferred into the winter melon and stewed for another three hours. And voila, it’s your soup extraordinaire!

For a bit of refreshing fusion delight, Fu Gor has come up with his unique rendition of Braised Wagyu Beef. Seasoned with a host of traditional Cantonese spices, the Australian Wagyu beef inside the rib cage is stewed for 1.25 hours, and then served with Chinese white radish that has absorbed all the goodness of the gravy. What a blissful combination!

When it comes to such delicacies as the prized abalone, you definitely require Fu Gor’s expertise to make them shine. He accomplishes the mission by stewing the select Yoshihama abalone with complementary ingredients like cooked chicken, pork ribs and ham for three hours, yielding an absolutely delectable gelatinous soup that rounds out the dish, accompanied by goose web.

Fu Gor’s extensive culinary repertoire changes with the season, but an array of perennial favorites like Baked Chicken with Shaoxing Wine, Fried Prawn with Egg Yolk, and Stewed Minced Assorted Meat with Bean Curd are always available.

Advanced reservations essential.

Rock the Rockies

Fried Prawn with Egg Yolk Home Style Steamed Giant Garoupa

Yoshihama Abalone with Goose's Web

Stewed Minced assorted meat with Bean Curd

Celebrity Cuisine Executive Chef Cheng Kam Fu

Braised Wagyu Beef

Stewed Chicken Soup in Winter Melon


CHEF TALK

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A diverse place in terms of climate, ecology and topography, Yunnan province in Southwest China is believed to produce the

world’s largest variety of mushrooms. Matsutake mushroom is one of them.

Dubbed the ‘King of Fungi’, Matsutake mushroom is the most famous type of fungus in Yunnan. But interestingly it was only discovered by the Japanese in the mid-1980s. Many compare the Matsutake mushroom with black truffle, as they are both very rare in the market.

Living up to its reputation, Matsutake mushroom is rich in protein, amino acids, unsaturated fatty acids, nucleic acid, derivatives, peptides and many other valuable elements. It is not only delicious, but also renowned for its healthful properties, such as boosting immunity, stimulating weight loss and detoxification.

Best grown at an altitude of 3,500 meters above sea level, the mushroom thrives in the mountainous province of Yunnan. As July is the harvest time, it’s now in season for tasting these fresh wild mushrooms.

Starting from now until September 30, Mott 32 is serving a delicately prepared selection of Yunnan mushroom dishes for guests.

The menu features several types of mushrooms with a strong emphasis on the rare Matsutake mushroom. Some of the highlights include Fried Giant Garoupa with sacodon and garlic stems, Steamed Matsutake Mushroom with bean curd sheets and Spanish ham, Deep Fried Rice Dumpling with diced Wagyu beef and wild

vegetables, as well as Matsutake Mushrooms with poached Chinese spinach and fresh bamboo pith in rice broth.

With over 35 years of Chinese culinary experience, Chef Lee Man Sing takes pride in sourcing the freshest ingredients from local and overseas suppliers, as well as fully understanding the ingredients he uses. Embracing a contemporary take on classic Chinese cuisine, he marries traditional cooking techniques with touches of modern flair to create dishes with their own unique character.

Musky mushroom menu by Mott 32

Created by Maximal Concepts’ Culinary Director Malcolm Wood and Group Chinese Executive Chef Lee Man Sing, Mott 32’s

seasonal dishes will bring the limelight on a selection of delicate Yunnan mushrooms and their musky and piney aromas.

MOTT 32 Basement, Standard Chartered Bank Building,

4-4a Des Voeux Road, Central 2885 8688 [email protected] www.mott32.com


CHEF'S PICK


Hailing originally from Alsace in northeast France, Jean-Georges has honed his culinary skills from a host of French masters, including Paul Haeberlin, Paul Bocuse and Louis

Outhier. He has since traversed Asia, including a stint at The Mandarin in Hong Kong in the 1980s. It was during this period that he developed his love for the exotic and aromatic flavors of the East.

After first opening a restaurant at the iconic Three on the Bund in Shanghai, Jean-Georges has now brought his pure and refreshing dining experience to Hong Kong, adopting

a hands-on approach to craft dishes that he describes as ‘Coastal Italian’. In sourcing ingredients, Jean-Georges emphasizes on

freshness and seasonality. His signature style is marked by the abandonment of meat stocks and heavy creams.

Instead, he chooses to create intense flavors and textures from vegetable juices, fruit essences, light broths, and herbal vinaigrettes. In other words, you eat healthy!

At his farm-chic venue in the new California Tower at Lan Kwai Fong, Jean-Georges has, in true Italian spirit, designed a menu around dishes

that are meant to be shared with family and friends.

The simple pleasures of the sweet life

When a star-studded chef crosses the sea to establish a restaurant away from his homeland, he will want to make sure he has ready access to the right ingredients, and that there will be enough gourmands to appreciate his creations. That three Michelin-starred chef is Jean-Georges Vongerichten, and the destination is Hong Kong, right at the heart of Lan Kwai Fong. Writes Andy Ng.

Chef Jean Georges

Salmon Carpaccio

Beef Short Rib

Dark Chocolate Passion Fruit Tart with Passion Fruit Sorbet

Wood Oven Roasted Asparagus, Fontina and Prosciutto

Pizza with Black Truffle, Three Cheeses and Farm Eggs

For starters, we ordered Salmon Carpaccio with Olive Oil, Sea Salt, Lime and Herbs. Attractively laid out and served at slightly lower than room temperature, the dish was a refreshing work of art from the Raw Bar, and tasted even better when I added a twist of lemon. It also made an impeccable counter-balance with the Prosciutto wrapped around our other dish – the Roasted Asparagus.

Try as you might, it would be impossible to replicate Mercato’s pizza at home, because their base is made from the finest Italian semolina flour that produces the ‘light-as-air’ property. Then it goes straight into the wood-fired oven with your choice of topping. We picked the premium combination of Black Truffle, Three Cheeses and Farm Egg, and could declare it was well worth the wait!

I have always loved pasta, especially spaghetti and its thinner cousins. But in this instance, we had to make room for other courses down the line, so we made a wise decision of opting for the lighter and small-portion of Lobster and Shrimp Ravioli with Olive Oil, Lemon and Herbs. It was smooth as silk.

The rustic specialty we ordered for our mains lived up to our every expectation. Only lightly seasoned, the Beef Short Rib was crispy on the outside, and tender and juicy inside. To reinforce the authenticity of the Italian meal, I ordered a glass of 2013 Nebbiolo ‘Perbacco’ which was a perfect complement with its rounded and elegant taste.

Finally, it was time for la dolce vita! We skipped the heavy Tiramisu, Sundae, Pannacotta, Mascarpone and cream cake, and opted for the Dark Chocolate Passion Fruit Tart with Passion Fruit Sorbet, plus a scoop of their home-made Gelato. What a sweet conclusion!

A tip for you when making your reservation: Due to the wooden floor and the prevalence of brickwork in the décor, sounds tend to reverberate between the walls and the windows. So romantics should ask for a quiet corner table or opt for the balcony.

MERCATO 8/F, California Tower, 32 D’Aguilar Street,

Lan Kwai Fong, Central 3706 8567 www.mercato-international.com

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CHEF'S PICK

Both Malaysian and Singaporean cuisines are reputed for their emphases on healthy ingredients,

herbs and aromatic spices unique to the region. Celebrating their successful combinations, Café Malacca offers local gourmands the chance to taste authentic Malaysian and Singaporean fares without leaving home.

Hailed as a Bib Gourmand Restaurant by the Michelin Guide for two years in a row, Café Malacca makes sure that every dish is prepared with fresh ingredients and spices, with certain ones like bean sprouts imported straight from Ipoh, and coffee and tea from Penang.

The ‘Penang Assam Laksa’, a signature dish from Penang, Malaysia, is a regular favorite among patrons at Café Malacca. On top of the hearty oil-free fish soup base is a wholesome combination of fresh cucumber, pineapple, lettuce, onions, chillies, tamarind, mint and ginger flower, which creates an explosion of flavors.

Other popular authentic dishes from Penang and Malaysia include the stir-fry favorite of ‘Penang Char Koay Teow’, the flavorsome soup-based ‘Penang Prawn Noodle’, and the velvety rice noodle ‘Ipoh Hor Fun’.

Considered as one of the national dishes of Singapore, Café Malacca’s ‘Hainanese Chicken Rice’ features tender sliced chicken served with soft fragrant rice and a combination of exquisite home-made dipping sauces.

Beside this notable dish, Café Malacca also has ‘Chwee Kueh’, ‘Mee Pok’, ‘Cereal Prawn’, ‘Mee Siam’, ‘Fish Head Curry’ and ‘Prata’, all famous cuisines from the island republic for connoisseurs as well as those keen on exploring new taste sensations.

Hailed by aficionados as the ‘king of fruits’, the durian is an imposing delicacy unique to the region neighboring the Straits of Malacca. Recognized for both its spiky exterior and strong smell, the fruit is featured prominently at Café Malacca in the form of both D24 and Musang King durian pudding to close out a satisfying meal.

Besides their regular menu items, Café Malacca also routinely features a particular specialty with the next one being Tau Kwa Pau.

The South Seas beckon at Café Malacca

CAFÉ MALACCA 2/F, Hotel Jen Hong Kong, 508 Queen’s Road West,

Western District (HKU station, exit B2) 2213 6613

When their taste buds go into recess over the summer months, it is common practice for Hongkongers to turn to the spicy foods of Malaysia and Singapore for the awakening. Café Malacca stands ready to answer the call.

Hainanese Chicken Rice

Mee Siam

Chwee Kueh

Mao San Wong Pudding


CHEF'S PICK

FM_Standard_NewMeatLunch_25AUG16.indd 2 25/8/2016 3:13 PM

I am particularly fastidious when it comes to a sushi and sashimi meal because we are talking about

uncooked raw fish together with a lot of hand craft, hence there is no room for compromise in terms of hygiene, or any leeway for camouflage in terms of food quality.

The newly-opened Kyoku Japanese restaurant in Causeway Bay certainly measures up to my exacting standards. The first impression that impacts on me is the spaciousness of the dining area. Measuring 3,000 sq. ft., the restaurant comprises a sushi bar and a teppanyaki bar, each seating 15 persons, plus private rooms and a Common Table. Customers can dine in comfort without the claustrophobic feel of neighbors

breathing down their neck.At the sushi bar where Head

Chef Chan Man-Wai leads his culinary team, the wooden table is well lit and kept spic and span. In fact, you

can feel that everything you touch is squeaky clean and dry.

There is deliberate attention to details with the chefs’ spotless uniforms, their clean cut personal presentation, and their obvious obsession with

cleanliness and orderliness in their well-rehearsed routines.

Boxed ingredients are stored in the cool box until preparations commence, but by the time they are served like an art piece on your plate, they are at the optimum room temperature that is just right for the palate.

The fussier, the better.

KYOKU Shop 2, G/F, 38 Haven Street, Causeway Bay 2156 9888

When the culinary and service rituals follow established protocol to the letter, and nothing is left to chance, you know the restaurant truly means business. Writes Andy Ng.

An integral component in your enjoyment of a sushi meal is to watch the chef’s performance right in front of you, as he goes about his business in a methodical and systematic manner. Wielding his long-bladed, razor-sharp knife like a magician, Chef Wai skillfully and expeditiously cuts, chops and slices his way through the delicate ingredients in a thoroughly professional

style. In the process, he also makes sure that all his customers receive equal treatment!

You can tell that Chef Wai is a perfectionist as he works

wonders with his nifty fingers and palm to come up with the most delectable sashimi and sushi delicacies. The work demands a high degree of concentration, but he is

obviously proud to introduce each and ever y one of his

masterpieces for the enjoyment of his customers, and keen to receive

their feedback. The customer-chef interaction is, of course, the unique beauty of a sushi meal.

For starters, it is hard to beat the tuna sashimi that sparkles like a ruby. Kyoku imports fresh produce directly from an ancient tuna-hunting family in Japan that has been supplying fresh seafood to leading restaurants in Japan for the last 150 years.

For sushi, two outstanding seafood dishes include the soy sauce marinated tuna sushi and anago (eel) sushi. They are complemented by a soft and sticky pearl rice imported from Hokkaido. And for a truly authentic Japanese meal, don’t miss the restaurant’s own brand of sake – Kyoku Jumai Daigindo.

25FOOD & WINE • AUGUST 201624 FOOD & WINE • AUGUST 2016

CHEF'S PICK

Argentina’s cooking culture is heavily influenced by European heritage and tastes. The country has made unique contributions to world gastronomy with its natural ingredients

and flavors, and introducing premium beef from La Pampa, the world’s most famous grazing pasture.

Recognized as one of Hong Kong’s leading Argentinian steakhouses, Tango first made its name in the city with their flagship location in Central.

Building on their popularity, the restaurant has opened their next venue in Civic Square, Elements, Tsim Sha Tsui.

Based on their well-received formula, Tango at Elements will present the same warm ambience together with a selection of prime Argentinian beef - including rump, fillet, sirloin, rib eye, skirt or ribs - lovingly

prepared over a sizzling grill by a team of chefs from South America, and matched by an impressive Argentinian wine list.Mains are complemented by quintessential Argentinian empanada,

appetizers, salads and pastas, plus a selection of zesty seafood ceviche and unashamedly self-indulgent desserts.

Also on the menu are lamb, chicken and salmon options, plus vegetarian side dishes.Among the impressive selection of Argentina’s finest wines are the classic Malbecs,

recognized as some of the best wines produced globally. Tango also introduces Buenos Aires’ cocktail culture to Elements with a mixologist menu inspired by one of the world’s most legendary cocktail capitals.

The design of Tango revolves around customer comfort, with the décor featuring distressed timber tables, dimpled bricks, cream ceramics and dusty blue trimmings that compose a truly rustic ambience.

Double the South American zest

TANGO ARGENTINIAN STEAK HOUSE Shop R008, 3/F, Rooftop Garden, Civic Square, Elements, 1 Austin Road West,

Tsim Sha Tsui, Kowloon 2780 1181 www.diningconcepts.com Lunch: 12:00pm to 3:00pm; Dinner: 6:00pm to 11:00pm

Having successfully showcased the captivating rustic traditions of a true Argentinian steakhouse, Tango is extending its distinctive brand of cuisine to their second location in Civic Square, Elements, Tsim Sha Tsui.


CHEF'S PICK

CASA LISBOA PORTUGUESE RESTAURANT & BAR 8/F, LKF Tower, 33 Wyndham Street, Central 2905 1168

When Casa Lisboa recently launched a ‘Fiery Summer Menu’, I thought they meant some hot and spicy dishes to enliven the palate, but in fact they were serving literally �aming hot dishes on a common �ery theme. Writes Andy Ng.

A popular summertime family activity in Portugal is to have an outdoor barbecue, and it is especially common in the northern forest region. In re-creating the

blissful summer magic of Portugal, Executive Chef Edgar Alves has devised a 7-course deluxe tasting menu (@$448 per head for a minimum order of two) that is bursting with Mediterranean flavors.

To add visual entertainment to the delectable cuisine, four of the dishes literally light up the dining table as they are set in flames upon serving, thereby imparting a hint of the smoky flavor of the country side barbecue:

Atlantic Sea Bream baked in Rock Salt –Stuffed with herbs and spices, the sea bream is sealed in salt and baked in

the oven for 35 minutes. At the dining table, the salt crust is glazed with alcohol and then lit up. Once the flames go out, the sea bream is carefully skinned and removed in chunks that are tender and smooth in texture.

Portuguese Sausage Flambee –Made with preserved Iberico pork, the sausage, Chorizo, is imported from

Portugal. It is brought to the table and roasted in a small hog-shaped griller to create a crispy texture and a smoky aroma. The saltiness makes it a perfect accompaniment to the home-baked buns.

Flaming Piri-Piri Chicken –Seasoned with herbs and spices, the chicken is slow-roasted for 45 minutes. It

is then transferred to an Espeto, a traditional Portuguese barbecue skewer, for that spectacular final flaming touch.

Flaming Fig Tart with Vanilla Ice Cream –A paste made of crushed nuts and goat cheese is spread on a crust and

topped with fig slices, and baked for 15 minutes. The tart is glazed with alcohol and lit up before serving to give it extra crispiness. It’s a true indulgence when served with vanilla ice cream.

The quintessential Portuguese fish Bacalhau comes in two dishes. The fish is desalted two days in advance, and then boiled for 45 minutes together with tomato, coriander, onion and garlic to make a fine soup. The other dish, Bacalhau ze do Pipo Style, is a favorite national dish of Portugal. The base ingredient is boiled potato that has been mashed with cream, salt, pepper and butter, and then topped with desalted Bacalhau and mayonnaise. The dish is then slow-baked so that the mashed potato is gently infused with the Bacalhau aroma.

The other main dish is Flame-grilled Baby Lamb Rack with mashed chick peas, seasonal vegetables and lamb jus. A festive dish originating from the Minho River in northern Portugal, its traditional sauce is made with lamb bone, assorted vegetables, onion, garlic, as well as a red pepper paste imported from Portugal.

From the restaurant’s extensive cellar of Portuguese wines, I picked the Quinta Dos Aciprestes Reserva 2013. Its soft and round tannins complement the red meat admirably, leaving a long and pleasant finish.

The other exquisite dishes on the North Portugal menu include the aperitif Homemade Portuguese Fresh Cheese with Pumpkin Compote, and the two starters of Stuffed Shrimp Cakes ‘Rissois’ with Tomato Tartar and Coriander Sauce, and

Fava Beans Cream with Chorizo and Poached Egg.Chef Edgar takes pride in the authenticity of his Portuguese cuisine.

“Many people think they can go Portuguese in nearby Macau, but in fact, they are only getting Mecanese food,” he points out. “Here in Casa Lisboa, we import a whole range of food and ingredients direct from Portugal

to give gourmands the true blue Portuguese enjoyment based on age- old recipes.”

Atlantic Sea Bream baked in Rock Salt Chef Edgar AlvesFava Beans Cream Baby Lamb Rack

Portuguese Sausage Flambee Flaming Piri-Piri Chicken

Flaming Fig Tart with Vanilla Ice Cream


CHEF'S PICK

Fancy a bubbly drink to counter the scorching heat? For an alfresco night cap downtown, The Chop House (TST) has come up with frosty beers galore, a fine wine cellar selection, classic and original cocktails, shakes for the kids (and naughtier shakes for the adults), martinis, Marys and other liquors you care to name.

If you are a mojito lover, The Chop House Grand Mojito could definitively please you with its potpourri of prosecco, Bacardi Carte Blanc rum, Triple Sec, mint leaves, syrup, fresh oranges, limes and crushed ice.

If you prefer something light for starters, the Chop Chop Salad with grilled Prawns may set your taste buds tingling to welcome the summer! When you finally go down to business with the all-time great Slow Roasted Chicken & Smoked U.S. Baby Back Ribs, the Berkshire Pork Chop, or the BBC burger, just ask for the perfect pairing suggestions.

A spread of Hong Kong's favorite seafood such as crab, prawn and oyster, is being laid on at the Harbour Plaza 8 Degrees “Summer Seafood Fiesta” dinner buffet until the end of September.

Café 8 Degrees sources fresh ingredients from France, New Zealand, Japan, Thailand, Vietnam and China, to provide diners an authentic taste from

different regions. Delicacies being served include brown crab in Thai curry, braised Vietnam king prawn with garlic butter, freshly shucked French and U.S. oyster, king crab leg, New Zealand mussel, assorted Japanese Sashimi, seared Sushi, shrimp and squid

skewer, and stir-fried soft shell crab with chilli.In addition, the buffet offers pan-fried foie gras with black

truffle sauce as a savory treat. For the carnivores, the choices are equally tempting. Roasted rib eye of

beef, grilled lamb chop with rosemary Jus, Japanese Wagyu beef skewer, braised pork rib with cheese in Korean Style, and Korean fried chicken wing.

To top off a hearty buffet meal, there are plenty of dessert choices including the award-winning mango Napoleon, strawberry egg white roll, mango soufflé, pistachio mousse cake, and Häagen-Dazs ice cream.

Diners can save up to 20 percent by booking at the hotel eShop (http://eshop.harbour-plaza.com/8degrees) or by using selected credit cards. Anyone celebrating their birthday during the month can enjoy 50 percent off the dinner buffet, or receive a complimentary 1 lb. birthday cake, upon booking for a party of four or above.

A chop and a beguiling drink

Seafood feast brings global treats

THE CHOP HOUSE - TSIM SHA TSUI Shop 3013C, 3/F Miramar Shopping Centre,

132 Nathan Road, Tsim Sha Tsui 2295 3200 www.the-chop-house.com

CAFÉ 8 DEGREES 199 Kowloon City Road, To Kwa Wan 2126 1960 [email protected] www.harbour-plaza.com/8degrees

A rich-flavored ramen or a donburi full of umami (a Japanese term describing savoriness) can really hit the spot.Restaurant Ippudo is celebrating its fifth anniversary in

Hong Kong with a new limited ebi ton ramen (HK$88). In collaboration with upcoming movie Godzilla Resurgence, the monster-inspired specialities come with a godzilla-themed decoration until October.

Takeshige Miyaki, operations consultant of Ippudo Hong Kong, said the anniversary

ramen is one of the most difficult inventions to be created in Hakata headquarters.

“The ramen features five shrimp products as ingredients,” he said. “A

miso-blended broth with shrimp paste is specially made to pair with the shrimp

roe noodle. A fragrant shrimp flavoring oil is drizzled on top to balance off the flavorsome

shrimp wonton.”A new summer menu also arrives in its six outlets with more than

30 new side dishes, skewers and desserts. A refreshing selection is Bacorn spicy tofu (HK$28). The cold silky tofu whets your appetite with a house hot sauce.

Hakata-style one-bite gyoza (dumplings) in truffle sauce (HK$48) charms with an earthy truffle tone that’s mixed in with pork mince.

Matcha ice cream dorayaki (HK$28) is a dessert delight. The strong tea-flavored ice cream and red bean paste sets a perfect balance wrapped inside the baked pancake.

Japanese casual dining restaurant Dondonya brings in four most popular donburi from the Furusato Festival Tokyo.

Organized by Fuji Television Network and Nippon Cultural Broadcasting and Tokyo Dome Corporation, the 10-day annual food festival presents local delights under different categories. This year, over 400,000 attendees voted for their favorite dishes.

You can now taste the Grand Prix (Best Donburi) winner, unimeshi don (HK$99), until August 27 at Dondonya, with limited supply. It

wins the heart of many with its luscious steamed uni and marinated salmon roe.

An aromatic broth of Hokkaido Rishiri kelp and uni further elevates the taste. Three more limited donburi are set to launch: toro salmon and ikura (roe) oyakodon, Oita torimeshi don and Nagoya cochin oyakodon.

Sushi Ta-ke welcomes Kyushu-born chef Adachi Seiji as its new executive chef with an omakase menu demonstrating the heritage of edomae sushi since the Edo period.

Seiji trained in world-famous Ginza Sushikou Honten in Tokyo, where he picked up the spirit of edomae sushi. He said highlighting natural tastes and flavors is more important than presentation.

“Apart from freshness, the skill of creating sauces and picking the right ingredients to enhance the natural flavors of the main ingredient is equally important,” Seiji said.

The menu (HK$1,500 per person) opens with slow-cooked Japanese octopus, which is cooked until tender with sake, sugar, mirin and soy sauce. The sea urchin in shell has a sweet freshness with a creamy texture.

The monkfish liver in red wine sauce shows Seiji’s patience – it is marinated in the sauce for two days for a rich flavor. And true to his beliefs, the nigiri sushi of toro, ark shell, rosy seabass, sea urchin, striped jack, baby mackerel and tuna, is a plateful of freshness.

Celebrating Japanese-styleText: Trista Yeung

Ippudo Hong Kong operation consultant Takeshige Miyaki, above left, says the rich ebi ton ramen, main photo, is inspired by the upcoming film Godzilla. Other items on the anniversary menu include matcha ice-cream Dorayaki.

Simmered abalone, monkfish liver in red wine sauce and wagyu roll with great burdock

slow cooked Japanese octopus, seared bonito in soy sauce; and toro

31FOOD & WINE • AUGUST 201630 FOOD & WINE • AUGUST 2016

CHEF'S PICK

The modern interpretation of a restaurant specializing in beef, Beefbar is located on level 2 of Club Lusitano. Hailing from Monte Carlo, it made its debut in Hong Kong

last October courtesy of the Lai Sun F&B Management. Judging by the weekday lunch crowd, it appears Beefbar has already attracted a

strong following amongst the movers and shakers in the financial hub of the city.A major drawcard of Beefbar is that it serves select beef sourced from the United

States, Australia, Japan and Europe, in a trendy and opulent décor. Michelin-starred Executive Chef Andrea Spagoni points out that Hong Kong’s excellent logistics enables them to lay hands on high quality ingredients from all over the world.

To awaken taste buds in the heat of summer, Beefbar is launching a bovine bonanza with their special menu that incorporates refreshing cocktails, exquisite appetizers, and a delectable dessert, in addition to the beef extravaganza.

For that melt-in-your- mouth sensation!Chain restaurants, fast food outlets and coffee shops are often located at street-corner ground-level premises to gain exposure, but specialty restaurants tend to opt for a more low-key address. Beefbar in Central is one such example. Writes Andy Ng.

Beefbar’s mixologists have specially concocted a stimulating array of inviting aperitifs. The signature welcome drink comprises Frangelico,

lemongrass, lemon juice and egg white, and is bound to awaken all your senses. Equally enjoyable is the pre-dessert Tiramisu Cocktail, a creamy delight with a tinge of sweetness that is as enrapturing as a cool kiss on a hot summer night!

The restaurant also boasts a unique Raw Bar where patrons can watch how the appetizers come about. The Langoustine Carpaccio is a wafer-thin piece of baby lobster neatly seasoned with a papaya-based dressing and flax seeds for added complexity to the texture. The other choice is a bistro-style beef tartare & milk-fed filet tartare that is an absolute melt-in-your-

mouth sensation!The piece de resistance is, of course, the beef sampler plate that

comprises the American Black Angus flat iron, the Korean filet, the Japanese Certified Kobe chunk roll, and the Australian Wagyu hanging tender. It’s an international contest, fair and square, with very little differentiation in their premium quality.

Normally, I would have reservations on the A5 Japanese Wagyu because it has such a high marbling rate that the excess fat often tends to curdle the throat. But in this instance, the beef is broiled and then char-grilled to such a state of perfection that the fat has melted away, leaving a beautifully crispy exterior and an irresistibly tender interior. It was a very narrow finish, but it won my vote.

So what makes a good steak? Chef Andre insists that one must first respect the ingredients, and ensure that they are of a consistently high quality. “You must understand the characteristics of different parts of a cow, including texture and fat content,” he emphasizes. “Don’t over-season it; just let the natural flavors come through.”

With unbridled creativity, Andre likes to experiment with new dishes. “You go through trials and make discoveries,” he explains. “It is a learning process that takes you onto different paths with infinite possibilities. The exploratory journey is just as important and enjoyable as the final result that pleases me.”

The special beef menu is available through to September @$990 per head for a minimum of two persons. Reservation recommended.

BEEFBAR HONG KONG 2/F, Club Lusitano, 16 Ice House Street, Central 2110 8853 www.beefbar.hk

Clay Pot Negroni

Frangelico & Lemongrass Cocktail

Beef Tartare

Almond GrantieChef Andrea Spagoni

Langoustine Carpaccio


CHEF'S PICK

Situated across a group 117 small islands, Venice is famous for its seafood. Reflecting the regional character, Il Meglio has created several gastronomic delights that will

give patrons a taste of Venetian pride.As a part of the restaurant’s Seasonal Chef Specials that will last well into September, the Roasted Atlantic Cod filet with

Asparagus and Prawns Zabaglione is a unique seafood treat. The dish comprises a thick cut of Cod filet topped with a crust of crumbs, chopped rosemary, walnuts and a sprinkle of chili. Accompanied by twin jumbo prawns and tender

asparagus, this seaside celebration takes the best of the Atlantic Ocean and presents it in buttery perfection.

For a change of palate, the other chef special is the Sorrento-Style Veal Medallions with Eggplant au gratin. Following a special recipe, the veal is tenderized in the form of medallions and flattened as thin as slices of Parma ham. Tomatoes and mozzarella cover the medallions and add a layer of juiciness to the already palatable veal meat. Presented next to the medallions is the eggplant au gratin, which is filled with garlic, brine Feta, black olives and bread mezze.

To top off the meal, Il Meglio offers a selection of fine wines from across the peninsula.

Italian cuisine has always been characterized by its simplicity, with the emphasis on the quality of the ingredients as opposed to a heavy dose of seasoning. Based on this long-

held principle, Tutto Bene’s dishes are created through a combination of fresh ingredients and refined skills.

Food connoisseurs know a good thing when they see one in the Stuffed Grilled Iberico Pork Chop with fresh fruit Balsamico. Don’t let its simple outer appearance fool you as deep inside the meat is a treasure trove filled with crumbled cornbread, air-dried raisins and raspberries, chopped pistachio, fresh sage, butter and cream. Tenderized for two hours, the pork chop combines with the sweet flavors of the berries to create an exquisite fusion of opposing tastes.

When it comes to Italian food, everyone knows about the pizza. However, unlike the kind you can pick up off the streets, the pizza created by Tutto Bene is on another gourmet level. The Pizza Margarira Deluxe is prepared using a mild wheat flavor dough, topped with farm mozzarella, plump tomato sauce and freshly chopped basil. By letting the dough rise just a little, it gives it more depth of flavor. Together with Norwegian smoked salmon curls, fried jumbo prawns and baby arugla, the final product is a true representation of one of Italy’s signature dishes.

Relish in the gift of the Mediterranean

A Signature Italian Feast

Highlighting the specialty of Venetian cuisine, Il Meglio is featuring a set of seasonal specials that truly represent the Italian region’s cooking style.

Italian cuisine dates back to a long history, and has, to this day, maintained much of its traditional values. Tutto Bene brings the best of Italy to the tabletop.

IL MEGLIO RISTORANTE DI VENEZIA 8 Knutsford Terrace, Tsim Sha Tsui, Kowloon 2316 2223 www.mhihk.com

TUTTO BENE RISTORANTE ITALIANO 7 Knutsford Terrace, Tsim Sha Tsui, Kowloon 2316 2116 www.mhihk.com


CHEF'S PICK

As Hongkongers, we should be proud of the fact that we are home to the world-recognized Hong Kong UNESCO Global Geopark, which has recently been named Asia’s Top five 2016

sightseeing spots by “Lonely Planet”.To help popularize our own geopark in Hong Kong, as well as promote geo-conservation,

L’hotel Island South and L’hotel élan are offering, from now until September 30, 2016, two Geopark Room Packages, ‘Geo Excursion Package’ and ‘Geo Stay & Dine Package’, which should be of special appeal to nature lovers.

Providing a pleasurable and educational outdoor experience to its visitors, the “Geo Excursion Package”, a Geopark room package with guided tour, will bring you to the spectacular giant hexagonal rock columns along the “High Island Geo Trail” at the High Island Reservoir in Sai Kung, one of the magnificent Hong Kong Geopark features.

Inspired by the fascinating Hong Kong Geopark landscape and unique landforms, the executive chef of the hotel has created various Geopark-themed dishes for the ‘Geolicious Menu’, adding more fun and surprises to guests’ Geopark experience.

A popular hotel in Kwun Tong, L’hotel elan is like an oasis overflowing with greenery in its overall presentation, and its forte restaurant provides the ideal setting to indulge in a thoughtfully crafted Geolicious Set Dinner.

Embarking on a Geolicious expedition

The Classic Hybrid Rock

Challenge the “Jenga” Rocks

Geo Trio

Rock the Rockies

L’HOTEL ISLAND SOUTH 55 Wong Chuk Hang Road, Aberdeen 3968 8838 [email protected]

L’HOTEL ÉLAN 38 Chong Yip Street, Kwun Tong 3968 8366 [email protected]

L’hotel has the distinction of being the only hotel group aligned with Hong Kong’s prestigious Geopark, so Raine Tang paid a visit to L’hotel elan’s forte Restaurant to try out their – not rock formations – but their specially curated ‘Geolicious’ menu.

For starters, The Classic Hybrid Rock (Italian Copper Ham with Potato Salad & Crispy Onion) is delicious and everything is beautifully put together. Adding the Potato Salad underneath the Italian Copper Ham is a good call, as the salad delicately balances the saltiness of the ham.

The Cracked Dome translates into an Oven-baked Pumpkin Potage with Puff Pastry. It is fun demolishing the crunchy ‘dome’ which adds to the texture of the potage.

For mains, there are two equally tempting options. You can challenge either the Jenga Rocks (Oven-baked Australia Miso Cod Fillet with Leek & Matsutake) or the Geo Trio (Charcoal-grilled U.S. Beef Short Rib & oven-baked Eggplant).

We went for the cod fillet and marveled at its presentation, as it was skillfully adorned with condiments dotted around the dish

like islands and rock formations; and the cod fillet was moist and succulent. We also liked its crispy skin.

Last but not least, we had the Rock the Rockies (Crispy Chocolate Parfait with Mocca Profiteroles) for dessert. As someone with a huge sweet tooth, I was thrilled with its intense

chocolate flavor, which is just right and not too overwhelming.


THEMED RESTAURANTS


L’HOTEL ÉLAN 38 Chong Yip Street, Kwun Tong 3968 8366 [email protected]

LE PETIT SALON Lobby, The Charterhouse Causeway Bay,

209-219 Wan Chai Road, Wan Chai 2892 3398 www.lepetitsalon.com.hk

OLIVER’S SUPER SANDWICHES (KWUN TONG BRANCH) L2-13, apm, Millennium City Phase V,

418 Kwun Tong Road, Kwun Tong 3148 1101 www.olivers-supersandwiches.comL’HOTE

In true Rio spirit, L’hotel Group has launched a special “Samba Carnival Menu” in four of its eateries, including Café Circles at L’hotel Nina et Convention Centre, forte at L’hotel Island élan, Corner 18 at L’hotel Causeway Bay Harbour View, and LIS Café at L’hotel Island South.

At forte in L’hotel Island élan, gourmands can gather together their family and friends for a scrumptious selection of premium meats: from US beef ribs and Australian Grain-Fed beef tenderloin to decadent Australian M5 Wagyu rib eye

steak. Another hot favorite is the Tandoori chicken, matched with 12 types of homemade dipping sauces, to give each bite a tingling twist!

To beat the insufferable heat and elevate the convivial dining experience, L’hotel Group has also added 2 special summer drinks to the menu; Summer Cooler (mocktail) & Caipirinha (Brazil’s national cocktail).

*Promotional period is from June 20 to August 31. Check out the details at http://lhotelgroup.com

There are now more venues in the commercial and shopping districts and the neighborhoods for the cosmopolitan chattering classes drawn to coffee houses. Among them is Le Petit Salon, which launched at The Charterhouse Causeway Bay in 2014, offering an unrivalled boutique coffee experience. Le Petit Salon is opening the second and third branches in Causeway Bay and Sai Ying Pun respectively, serving artisan coffee, gourmet food and desserts.

Le Petit Salon uses the finest coffee making tools and handpicks quality beans from famous farms in Brazil, Ethiopia and Salvador. To complement its coffee, Le Petit Salon has partnered with prominent patisserie, Thomas Trillion, to serve classic pastries.

Casual dining chain Oli ver ’s Super Sandwiches (Oliver’s) is preparing to celebrate

its 30th anniversary next year by introducing a wholesome eating concept “Eat is Your Life”,

which advocates a healthy and nutritious diet. “Eat is Your Life” represents personal taste and quality of

life, Oliver's says.The sandwich chain's signature item this summer, Kate’s Green Choice, created

by celebrity artist Kate Tsui, promises to be nourishing and tasty. The grain-like seed quinoa, which is now popular with health-minded eaters, is a major ingredient, along with beetroot, vitamin-rich yellow bell pepper and other healthy ingredients such as wild rocket, cherry tomato and cucumber.

On the surf and turf menu, there are three innovative choices – surf and turf fried fish fillet and black truffle egg salad with multigrain baguette, surf and turf Napoleon

sandwiches, and surf and turf master club (whole wheat sliced bread). Ideal for summer, the ingredients are light and fresh. For a final flourish, try the waffle with ice cream (Mövenpick),

or pineapple and sea coconut soda.

Located on the tranquil Tsuen Wan waterfront, with both indoor and outdoor seating that overlook the Tsing Ma Bridge and South China Sea, Anchor’s Seafood & Beer House offers a variety of themed buffets through the week – including Asian & Western, Italian and Seafood Fiesta, as well as Brunch Buffets & BBQ Nights over the weekends.

Riding on the Korean wave this summer, Anchor’s Seafood & Beer House launches ‘A Taste of Korea’, with Korean brunch & dinner buffets that feature some of the all-time favorites, like Kimchi pancake, Ginseng chicken broth, Korean-style roasted chicken, and Korean stir-fried glass noodles. Still urging for more? The red bean roll and honey grapefruit cheesecake will take care of your ‘dessert stomach’.

From Monday to Thursday, the Korean dinner buffet is priced at HK$243.6 for an adult and HK$121.8 for a child. From Friday to Sunday, both dinner and brunch

buffets are priced at HK$278.6 for an adult and HK$ 139.3 for a child. For the special promotion, you will enjoy a ‘Come 2 Pay 1’

offer for dinner buffet from 8.30pm onwards.Ideal for casual after-work drinks and social

gatherings, Anchor also offers free-flow of soft drinks and beers at just HK$68 from 6.30-9.30pm for dinner buffet.

So what are you waiting for?

To celebrate the first Olympics Games ever held in South America, L’hotel Group has come up with a Samba Carnival-inspired menu, featuring a feast of sizzling, succulent BBQ favorites and seasonal goodies.

Reveling to the beat of Samba!

Artisanal brews

Healthy greens

A Taste of Korea

ANCHOR’S SEAFOOD & BEER HOUSE Bay Bridge, 123 Castle Peak Road,

Yau Kom Tau, Tsuen Wan 2945 1138 anchorsseafood


WHAT'S SIZZLING?WHAT'S SIZZLING?

Amalfitana’s menu draws on the notion that it offers something for everybody. Food connoisseurs can indulge in a selection of starters and salads like the eye-catching

‘Tricolore’ and ‘Barley Salad’. Making use of a vintage Berkel slicer, there is also a selection of ‘Tagliere’, which consist of Cured Meats, Cheeses and Grilled Vegetables.

The head of Amalfitana is Chef Michel Degli Agosti, a seasoned cook that has made his mark as a Pizzaiolo from training and working in Italy and London. After adopting the best of various styles of pizza making, Pizzaiolo Michel uses a technique of long rising dough when making his creations whereby the pizzas are lighter and easier to digest.

The signature pizzas at Amalfitana use a variety of Italian produce and ingredients such as San Marzano tomatos. They are included in the likes of ‘Margherita’, ‘Amalfitana, ‘Italia’ and ‘Il Capo’ pizza.

Accompanying the saucy menu is an impressive beverage program highlighted by house-made ‘Limoncello’

infusions, a dedicated ‘Spritz’ list, and multiple variations on the classic ‘Negroni’. A variety of Negroni are featured on the menu, including the ‘Marina’, which is made up of Bourbon, Rosemary

Infused Aperol and Punt e Mes. Another highlighted concoction is the ‘Maldini’, created using Gin, Suze, Lillet

Blanc and Marashchino. Besides the specially-made drinks, patrons can also order from an Italian- centric wine

list, as well as beers on tap, and classic cocktails.For diners that are coming as a family, Amalfitana allows kids to feel right at home with

games, coloring sets and their very own Bambino Menu, featuring fish-shaped pizzas like ‘Baby Pepperoni’, ‘Baby Prosciutto Funghi’ and ‘Baby Olivia’.

To close out the perfect meal, a bit of Dolce is ideal for those with a sweet tooth. The dessert menu includes a variety of pastries and treats such as: ‘Tiramisu’, ‘Gelato’, ‘Lemon Sorbet’ and ‘Kimbo Coffee’.

A taste of Amalfi at Repulse BayDrawing its inspiration from the famed Amalfi Coast in Italy, Amal�tana is an authentic pizzeria and bar that promises to deliver genuine Italian cuisine. Text: Allen Jim

AMALFITANA The Pulse, G/F, Shop 105, 28 Beach Road,

Repulse Bay, Hong Kong 2388 7787 www.amalfitana.hk

OysterPacific Rock (USA) $32 $16Virginica (USA) $38 $19Coffin Bay (AUS ) $42 $21Kumamoto (USA) $46 $23Irish Rock (Irish) $48 $24Cherry Stone (Canada) $48 $24Scottish Rock (Scotland) $46 $23UK Rock (UK) $50 $25St Vaast ( France ) $52 $26Bretagne (France ) $52 $26White Pearl ( France ) $52 $26

ALLBranches

o� for all Oysters50%(Promotional Hours: 2-11pm)

o� for all Oysterso� for all Oysterso� for all Oysterso� for all Oysterso� for all Oysterso� for all Oysters5050505050 Anniversary Special

& Grill & &Oyster Bar

Marco's Oyster Bar & GrillAdd: G/F San Diego Hotel;

169-189 Woosung Street, Jordan, Kowloon; MTR Exit C2

Open: 7am –12amTel: 2375 2352• Live Band Show at night time• Wi-Fi available• Valet parking service at night

Marco's Oyster Bar & GrillAdd: Shop UG01-03, Citywalk2, 18 Yeung Uk Road, Tsuen WanOpen: 11:30am – 11pmTel: 2328 5655• Free parking

Marco's Oyster Bar & GrillAdd: Shop G 12, Ground Floor,

Site 4; Whampoa Garden, Hunghom, Kowloon

Open: 11am – 11pmTel: 2264 2699• Wi-Fi available• Free parking

Buy 12 oysters with complimentary Italian house wine


WHAT'S SIZZLING?WHAT'S SIZZLING?

Auto fryer stirs kitchen passions

ISF-622 Automatic 3D IH Stir-fryer

GERMAN POOL Kowloon Flagship Store, Room 2-4, Upper G/F, Newport Centre,

116 Ma Tau Kok Road, To Kwa Wan 2773 2888 www.germanpool.com

Every homemaker can cook like a master chef thanks to German Pool’s new automatic stir-fryer.

Traditional Chinese dishes are desired for their ‘wok aroma’ that comes from heating and stirring food in a wok over a roaring flame. But even home cooks can now experience this

aroma by using the Automatic 3D IH Stir-Fryer.

Leading technologyThe new stir-fryer comes with a revolutionary 360° self-rotating function that mimics

the wok tossing technique of a master chef. It thoroughly mixes all the sauce, seasoning and ingredients together to create delectable and flavorsome cuisine with a lot less effort.

Cooking with the Automatic Stir-Fryer is easy as it possesses 2200 watts of power which enables heat generated from induction heating to rapidly disperse throughout the inner pot. You won’t be working in a sweltering environment while using this cool technology.

Ingredients will be constantly and evenly heated from every angle thanks to the meticulously crafted spherical inner pot and modern IH heating technology. This heat dispersion component translates into a fine velvety food texture. There is no need to be concerned about overcooking or charring.

Six settingsThe Automatic 3D IH Stir-Fryer contains six sophisticated programs that have their own

default (and adjustable) temperature and duration settings to optimize the result of pan-frying, stir-frying, stewing, and cooking of rice and glutinous rice.

Together with the manual function and 7-Level temperature selection, the stir-fryer will provide the inspiration for culinary artists to explore the preparation of their favorite international cuisines and to discover trendy fusion dishes.

Practical designThe stir-fryer’s inner pot material is made of ultra-durable steel used in the auto industry.

This means that it has 30 percent more heat conducting capacity than the commonly used stainless steel. The durable, energy-efficient design will put money back into the pockets of users.

Other features include non-stick Teflon coating that ensures food residue will easily fall off from the inner pot and automatic shutdown protection against overheating or jammed rotation.


CHEF AT HOME

Address G/F, 27 Shepherd Street, Tai HangTel 2573 2992

▪ ECHIGOYA ▪

Address The Pulse, G/F, Shop 105, 28 Beach Road, Repulse BayTel 2388 7787

Address G/F, 21 Ormsby Street, Tai HangTel 2284 4203

▪ CELEBRITY CUISINE ▪

Address Shop 1029-30, 1/F, IFC, 1 Harbour View Street, Central

Tel 2805 0518

▪ GODIVA CHOCOLATIER ▪

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

Tel 2213 6613

▪ CAFÉ MALACCA ▪

Address 1 Lily Street, Tai HangTel 2566 1023

▪ BLISSHIVE BAKERY CAFÉ ▪

▪ AMALFITANA ▪▪ :JRINK ▪

Address 2/F, Club Lusitano, 16 Ice House Street, CentralTel 2110 8853

▪ BEEFBAR HONG KONG ▪

Address G/F, China Tower, 1-9 Lin Fa Kung Street West, Tai Hang

Tel 2857 3454

Address 7 Glenealy, CentralTel 2810 6626

▪ CLASSIFIED ▪

▪ G7 PRIVATE DINING ▪

Address 2/F, 98 Tung Lo Wan Road, Tai HangTel 2155 1777

▪ BOND ▪

Address 8/F, LKF Tower, 33 Wyndham Street, Central

Tel 2905 1168

Address 1/F, Lan Kwai Fong Hotel, 3 Kau U Fong, Central

Tel 3650 0066

▪ CASA LISBOA PORTUGUESE RESTAURANT & BAR ▪

Address G/F, 19 Ormsby Street, Tai HangTel 2808 2868

▪ HELLO KITTY SECRET GARDEN ▪

Address Lobby, The Charterhouse Causeway Bay, 209-219 Wan Chai Road, Wan Chai

Tel 2892 3398

▪ LE PETIT SALON ▪

Address 55 Wong Chuk Hang Road, AberdeenTel 3968 8838

▪ L'HOTEL ISLAND SOUTH ▪

Address Shop 2, G/F, 38 Haven Street, Causeway Bay

Tel 2156 9888

▪ KYOKU ▪

Address 8/F, California Tower, 32 D'Aguilar Street, Lan Kwai Fong, Central

Tel 3706 8567

▪ MERCATO ▪

Address Basement, Standard Chartered Bank Building, 4-4A Des Voeux Road, Central

Tel 2885 8688

▪ MOTT 32 ▪

Address G/F, 21 Brown Street, Tai HangTel 2504 2111

▪ NO.5 ITALIAN ▪

Address 2A Wun Sha Street, Tai HangTel 8192 8815

▪ LOOOOP ▪

Address G/F, 12 Lan Kwai Fong, CentralTel 2703 9300

▪ MASTER HOUSE ▪

DIRECTORY / HONG KONG ISLAND DIRECTORY / HONG KONG ISLAND

Address G/F, 1 Wun Sha Street, Tai HangTel 2824 3001

▪ PICCOLO PIZZERIA & BAR ▪

Address G/F, 42-43 Sun Chun Street, Tai HangTel 2952 6477

▪ TAYLOR SHELLFISH FARMS ▪

Address G/F, 17A King Street, Tai HangTel 3585 7325

▪ THE PUDDING NOUVEAU ▪


Address G/F, Harbour Plaza 8 Degrees, 199 Kowloon City Road, To Kwa Wan

Tel 2126 1960

Address Bay Bridge, 123 Castle Peak Road, Yau Kom Tau, Tsuen Wan

Tel 2945 1138

Address Shop 3224, Level 3, Gateway Arcade, Harbour City, Tsim Sha Tsui

Tel 2175 5028

▪ CAFÉ 8 DEGREES ▪▪ ANCHOR’S SEAFOOD & BEER HOUSE ▪

▪ LADURÉE ▪▪ DALLOYAU ▪

Address Room 2-4, Upper G/F, Newport Centre, 116 Ma Tau Kok Road, To Kwa Wan

Tel 2773 2888

▪ GERMAN POOL KOWLOON FLAGSHIP STORE ▪

Address Shop R008, 3/F, Rooftop Garden, Civic Square, Elements, 1 Austin Road West, Tsim Sha Tsui

Tel 2780 1181

▪ TANGO ARGENTINIAN STEAK HOUSE ▪


Tel 3185 8330


Tel 3428 5338

Address Shop 3013C, 3/F Miramar Shopping Centre, 132 Nathan Road, Tsim Sha Tsui

Tel 2295 3200

▪ TEA WG BOUTIQUE ▪

▪ THE CHOP HOUSE - TSIM SHA TSUI ▪


Tel 2157 3148

▪ CHINA TANG ▪

Address city'super, Level 3, Gateway Arcade, Harbour City, Tsim Sha Tsui

Tel 9148 2624

▪ PAUL LAFAYET ▪

Address 7 Knutsford Terrace, Tsim Sha TsuiTel 2316 2116

Address Shop OT305A, Level 3, Ocean Terminal, Harbour City, Tsim Sha Tsui

Tel 3188 2646

▪ TUTTO BENE RISTORANTE ITALIANO ▪ ▪ VIVIENNE WESTWOOD CAFÉ ▪

DIRECTORY / KOWLOON & NEW TERRITORIES


NOW OPEN 31/F, V Point, 18 Tang Lung Street, Causeway Bay, Hong Kong

T 2603 7181 | [email protected]

www.diningconcepts.com ALTObarandgrill

TAKES DINING TO MAGNIFICENT NEW HEIGHTSUNPARALLELED DINING IN THE

HEART OF CAUSEWAY BAY

SPECTACULAR VIEWS

ACROSS HONG KONG

PERCHED ON THE 31ST FLOOR

OF THE STUNNING V POINT TOWER

BY INTERNATIONALLY ACCLAIMED

DESIGNER TOM DIXON

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ALTO_The Standard_09082016.pdf 1 26/7/16 2:47 pm

Feed me, Tai Hang! - The Standard (HK)

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Transcript of Feed me, Tai Hang! - The Standard (HK)