ITALIAN PASSION AMERICAN WAGYU SPANISH VIBES PIZZA INNOVATION COFFEE, TEA & WINE - THE STANDARD
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June / july 2016
Italian
passion
American Wagyu
Spanish vibes
Pizza innovation
Coffee, tea & wine
editor's message
In pursuit of
the good life
When Italians celebrate their national day in June, they also make sure
that the rest of the world joins them in the festivity with their wholesome
food and elegant wines.
In this issue of Food & Wine, we have assembled a host of Italian
restaurants and featured their creative cuisines that come from the heart.
We also talked to the chefs to understand their culinary concepts and
share their passion and flair for food.
If there is one thing I’ve learned from attending Italian feasts, it’s
their dedication to the Slow Food Movement, so make sure you allow for a
copious amount of time – like three hours. A meal is to be savored slowly,
not rushed. And go easy on the bread and the pasta, yummy as they are,
because there are many more dishes to follow in the fullness of time.
In between the numerous courses, you enjoy the conviviality, of course.
And you talk about soccer, food and politics, if you’re an Italian, that is.
We’ve just had Le French GourMay and Vinexpo in town in the last
quarter, so a lot of the emphasis has been on wine lately. While we have
been studying the pairing of wine with food, the latest movement is to
compare the many commonalities between wine on the one hand, and a
piping hot brew of Chinese tea, and of premium coffee on the other.
We will leave no kettles unturned in the pursuit of savoir-faire!
Andy Ng
Features Editor
Food & wine • JUNE / JULY 2016 1
FOOD & WINE
JUNE / JULY 2016
Contents
04 Italian 34 Wine
Latin restaurants, wine promotions
Wine pairing and tasting
and delicacies
14 Chef’s pick 42 Chef at home
Kitchen tools to enhance your
We hand-pick some of the top
cooking experience
restaurants and bars in the city
30 Summer’s coming 44 Directory
Map out your food journey
Ocean Park’s kids menu
32 What’s sizzling?
What’s new and hot
in town?
"FOOD & WINE" is published by
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Features Editor : Andy Ng
Reporters : Allen Jim, Helen Kung, Natasha Chan
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Business Director : Irene Chan
Advertising Hotline : 3181 3311
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Website : www.thestandard.com.hk
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2 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 3
italian
La Dolce Vita
As a world-class metropolis, Hong Kong is home to an increasing
number of Michelin-starred chefs from all over the world, as
locals and expats alike take to their culinary skills and innovative
dishes with gusto. Italian cooking has long had a close affinity
with Chinese cooking, as both place heavy emphasis on sourcing
quality ingredients. When it comes to living the good life, there is no
argument between them as to what comes first – food, glorious food!
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4 Food & wine • JUNE / JULY 2016
italian
Grab a bib
Buon appetito for summer! and dig in!
It is well known that Chinese and Italian cuisines share quite a few
commonalities, so if you want a break from your Chinese staple diet for Having mealtime hassles with your little
the summer, why not try a crossover to Italian? Helen Kung has been ones? You’re not alone! Ciao Chow can help set
out and about to track down what our Italian cousins have in store for you at ease for an enjoyable meal, as the kids are
taken care of with a range of fun-loaded activities,
us this fantastic summer!
like face-painting, coloring, and making their own
favorite pizzas!
After your welcome drink, start the Antipasti
course with salami, cheese platter or marinated
olives, followed by Insalata with a choice of kale or
“Nose to tail” gamberi. For the main course, you can choose one
out of three kinds of pizza – traditional Margherita,
opulent Carbonara or the macho Italian Due salami;
and three pasta dishes – the tomato lovers’ Spaghetti
Under the leadership of one-Michelin starred Chef Valentino al Pomodoro Fresco, Fettucine alla Bolognese
Ugolini and the consultancy of three-Michelin starred Chef Umberto for meat aficionados, or the rich Gnocchetti alla
Bombana, CIAK - In The Kitchen has again been named a one- Salsiccia. Nothing is better than a classic, creamy
Michelin starred restaurant in 2016 for the second year in a row. house-made Tiramisu, followed by coffee or tea, to
Their latest “Nose to Tail” menu is full of refreshing surprises, cap off your Italian night.
including entrees such as Pinzimonio di verdure, Tuscan-style
vegetables with a traditional dip; Brodo, homemade beef broth; Ciao Chow – Italian Cafeteria
Chianti Crudo, traditional hand cut beef tartare of the Chianti G/F, California Tower, 30-32 D'Aguilar Street,
region; and Bistecca alla Fiorentina, charcoal grilled T-Bone steak in Lan Kwai Fong, Central
“Fiorentina-style”. 2344 0005
If you fancy a tipple, here are some recommended Fontodi
wine pairings: Sauvignon Blanc Meriggio 2014, Chianti Classico
2011, Flaccianello della Pieve 2011 and Vin Santo del Chianti
Classico 2003.
BLACK is back!
The dinner is set at $1,280 per person, plus 10% service charge.
CIAK – In The Kitchen
327-333, 3/F Landmark Atrium, Founded since 1964 in Rome, Sabatini Ristorante Italiano
15 Queen's Road Central, Central
is world-renowned for its outstanding and authentic Italian
2522 8869 www.ciakconcept.com
cuisine. Its Hong Kong branch at the Royal Garden Hotel
in Tsim Sha Tsui East has spiced up their summer menu by
adding Tasmanian black winter truffle (Remember everything
is upside down in Australia?).
Sabatini has matched Tasmanian black truffles with a
selection of Italian delicacies, like the homemade tagliolini
with wild mushro oms; o r ganic It alian s cr amble d e g g s
on toasted bread; chee se fondue with s autéed porcini
mushrooms; veal scaloppini, mashed potatoes & Marsala
wine sauce; potato soup with scampi tail; slow cooked yellow
chicken breast roll with organic pumpkin pure; and the list
goes on……
Sabatini Ristorante Italiano
3/F, The Royal Garden, 69 Mody Road,
Tsim Sha Tsui
2730 2000 sabatini-ristorante.com
6 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 7
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“Summer in the city”
On the waterfront at Tsim Sha Tsui East, Spasso - Italian Bar Restaurant
Terrace is serving up a five-course special Summer Discovery menu until
August for you to savor the good life.
Featuring the cod fish as a highlight, Chef Marco has it embellished with
broccoli and cherry tomato, Taggiasca olives, capers and basil sauce. To keep
the menu light, he has also well prepared a beetroot and goat’s cheese salad.
On his trips to Brighton, England, Chef Marco gained inspiration from
the phenomenal fresh crab plucked straight from the shores at low tide and
has since developed his signature dish: tian of avocado, mango, tomato and
crab salad.
Hidden alfresco gem
Liquid centre dark chocolate flan or organic yoghurt bavaroise keep the Located on the mezzanine floor of Holiday The 3-course luncheon starts with the
sweets light at the end of the meal. The summer special is priced at $ 550 per Inn golden Mile, Osteria Ristorante Italiano is a tempting appetizer buffet of cold cuts, cheese,
head for a minimum of two. popular rendezvous for dinner and lazy weekend antipasti, grilled vegetables and a variety
luncheons. of salads, followed by à la carte entrée and
Helmed by Chef Paolo Federici, the dessert buffet. Try several plates to share and
restaurant’s menu has been revamped with don’t forget the top pick – DOMORI, a warm
creative dishes that are true to Italian heritage, chocolate cupcake with artisanal raspberries
including the traditional Italian homemade sorbet, or the traditional Tiramisu made with
White pizza with Italian smoked ham, scamorza Lavazza espresso to tingle your palate.
cheese and fresh black truffle; Lobster salad Osteria Ristorante Italiano is open daily from
with black olives, tomato and fennel sauce; 12:00 to 15:00 and 18:00 to 23:30. A seafood
Spasso – Italian Bar Restaurant Spaghetti Mancini with prawns, scallops and semi-appetizer buffet is specially served
Italian brandy reduction; Carnaroli risotto, on Fridays, Saturdays, Sundays and public
G5-8 & 12-17, Empire Centre,
68 Mody Road, East Tsim Sha Tsui slow-cooked lobster, peas, crustacean sauce; holidays.
2730 8027 Homemade meat casoncelli; and many more…
Osteria Ristorante Italiano
Mezzanine Floor, Holiday Inn Golden Mile, 50 Nathan Road, Tsim Sha Tsui 2315 1010
Made-to-order pizza
The Point – Pizza & Pasta is hailed for quality food at reasonable prices in a great
location, tucked away from the main crowds of Causeway Bay. The eatery has now
extended across the harbor to the heart of Tsim Sha Tsui.
Its signature pizzas are fast-fired in their state-of-the-art stone-hearth oven
by Woodstone, a brand favored by Michelin-starred chefs and upscale restaurant
chains worldwide.
The Point’s made-to-order (which means always fresh!), signature pizzas are served
piping hot in a matter of only 3 minutes, thanks to the high temperature of the oven. The
Lobster Pizza complemented by fresh fennel and chewy buffalo mozzarella with a meaty
lobster, and Foie Gras Pizza is glazed with balsamic vinegar and fresh baby cress to add
a slight kick to the flavor. However, that heavenly oven aroma is not just restricted to
savory pies, as there are other options for sweet-tooth like sweet pizzas, especially Banana
Heaven, a marshmallow pizza pie that combines freshly roasted bananas, chocolate,
vanilla ice cream and lightly browned, lusciously fluffy, toasted marshmallows.
If pizza is not your craving, The Point’s signature dishes also include timeless classics
with an innovative twist, like Conchiglie Pasta with Wagyu Beef Rib: a hefty serving of
juicy, succulent red wine-braised Wagyu beef short ribs served atop al dente pasta shells.
The Point – Pizza & Pasta
G/F, 52 Tang Lung Street, Causeway Bay 2947 3866
8 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 9
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Cin Cin!
Marking its 90th anniversary of establishment, The
Italian Trade Commission (ICE) Hong Kong and Macau
is proud to present ‘Drink. Italian!’, a promotion of
Italian wines, beers and spirits around town in a
number of restaurants and wine shops, throughout the
month of July.
F ollowing the rave response to VINEXPO Hong Kong 2016, ICE has co-organized with
several local wine importers to launch another brand-new Italian themed promotion.
Italian wine could be considered the final frontier of knowledge for wine geeks as
there are at least 400 common wine grape varieties used to make Italian wines. Italy
is the fifth largest wine exporter to Hong Kong, therefore for those who fancy a tipple,
check out the locations below and pick your favorite Italian wine!
Restaurant Website Period
Aqua www.aqua.com.hk/?oid=5 July 5-31
Assaggio Trattoria Italiana www.miradining.com/assaggio-
July 1-31
(Tsim Sha Tsui Branch) mira-mall
www.divinogroup.com/
DiVino Wine Bar & Restaurant July 1-31
restaurants/divino/about-us
www.gaiagroup.com.hk/
Gaia Ristorante July 1-31
restaurant.php?id=1
www.gaiagroup.com.hk/
Isola July-August
restaurant.php?id=5
Wine Shops Website Period
Castello del Vino (Wan Chai) www.castellodelvino.com.hk July 1-31
Enoteco (Central, Causeway Bay,
Elements, Kowloon Tong, Sha Tin, www.enoteca.com.hk July 1-31
Tsim Sha Tsui
Rare & Fine Wines Ltd (Central,
Sheung Wan, Tsim Sha Tsui, www.rarenfinewines.com.hk July 1-31
Admiralty Centre)
Wine Gallery (Causeway Bay) www.asc-wines.com July-August
(*)Promotion period and availability of promotion is subject to the discretion of
single restaurant and wine shop.
*For more information, please visit www.italtrade.com/hongkong or call 2846 6500.
10 Food & wine • JUNE / JULY 2016
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From first-hand experience, I can thoroughly recommend, amongst others,
the Parmigiana-style eggplant that comes with fresh tomato and basil; the ravioli
filled with slightly smoked cod fish in lemon butter and capers; the hand-twisted
A star is born - in Wanchai
pasta with mixed seafood and fresh cherry tomato sauce; and the lamb chop with
Mediterranean herbs and pear-shaped zucchini salad.
Emanuele is spot on with an excellent suggestion for the pairing wine – Korem
Isola dei Nuraghi 2012 from the Argiolas Estate in Sardinia. “It’s an elegant and
aromatic red with layered complexity,” he enthuses. “Perfect for refined cookery and
For all we know, Giando could well have been the name of a newly-discovered star in the Chef Gianni Caprioli
special occasions.”
galaxy, but is in fact a contemporary Italian restaurant newly-opened on Wanchai’s trendy I know it’s been a hard slog, but whatever you do, don’t give up on the dessert!
Star Street. Writes Andy Ng. Giando A whole ‘Carapina’ (500g) of homemade organic vanilla gelato accompanied by an
Shop 1, G/F, Tower 1, Starcrest, assortment of fresh toppings is just the sweet conclusion that everybody around the
9 Star Street, Wan Chai
table can joyfully partake of.
2511 8912 www.giandorestaurant.com
After all, what’s an Italian feast without the conviviality?
G iando has been around for some time – down at the historic
Fenwick Pier. Founder and culinary virtuoso Gianni Caprioli
originally wanted to set up shop in Star Street three years ago, but due
to various circumstances, it did not pan out.
Meanwhile, down at the pier……..
“Fortunately, Fenwick Pier provided an excellent home for
Giando, and allowed the restaurant to grow and evolve into what it is Gia Trattoria has taken over the location in Fenwick Pier previously
today,” Gianni explains. “The move to our dream location represents held by Giando, with the Italian culinary maestro himself, Gianni Caprioli,
the evolution of Giando, and provides the type of fresh modern manning the kitchen.
Italian cuisine that we now the Hong Kong dining scene has long Compared with Giando, this new, authentic Italian eatery is more casual
been hungry for.” and rustic, exuding the warmth of a family home with its collection of books,
Nestled at the tree-lined end of stylish Star Street, the restaurant paintings and artefacts, not to mention the bonus of a sweeping view of
sports floor-to-ceiling windows with a light palette for the neatly laid- Victoria Harbour.
out interiors. The configuration lends itself to partitioning for business Renowned especially for its thin-crust pizzas and fresh-made pastas, the
meals or private parties, and there is even a very decent cellar with trattoria is celebrating its opening with a vast summer truffle menu. Subtler
an expansive boutique wine list under the direction of Sommelier and than the winter variety, these black summer truffles from Italy impart a rich
Manager Extraordinaire Emanuele Berselli. woodsy aroma and flavors of garlic, wild mushroom and earthy hazelnut
Gianni has enlisted Michelin-starred chef David Tamburini to undertones to the food.
conduct Giando’s new symphony of culinary excellence, which “Food and cooking are my passions, and they start with the best
boasts modern takes on Italian classic dishes, together with set ingredients,” says Gianni. “We know where our ingredients come from. With
lunch, dinner, and a new weekend semi-buffet brunch focusing on frequent trips to Italy, we maintain strong relationships with our suppliers, so
fresh Italian cheeses. that we are able to offer our customers the same high-quality food that our
The new menu includes a mouth-watering selection spanning fresh mothers in Italy would be proud to put on the table to serve to our families.”
salads, signature homemade pastas, vegetarian choices, and ethically
sourced meats and seafood, and not forgetting homemade desserts.
Gia
As any foodie worth his salt would assure you, nobody goes home 1/F, Fleet Arcade, Fenwick Pier, 1 Lung King Street, Wan Chai
pining for more after an Italian meal! 2511 8081 www.giatrattoriaitaliana.com
12 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 13
Chef's pick
Feeling just like home!
Multicultural fare Since its inception in London in 2007, China
at its best in Harbour City
Tang has gained a lot of popularity to uphold its
philosophy of presenting high caliber Chinese
cuisine and hospitable service, with a new
branch at Harbour City. While China Tang in
London focuses more on celebrated Cantonese
Oftentimes, we dine out without any pre-conceived notions, and our
dishes with a modern classy twist, China Tang
palate is more likely to be decided by what we see first. But browsing in Hong Kong is more traditional both in terms
the streets in the heat of summer is not an option to be taken lightly, of its décor and food.
so an elegant and soothingly cool shopping mall like Harbour City The interior is a timeless, evocative blend
of Far Eastern and Victoriana elegance that is
offers the ideal one-stop solution.
distinctive of upscale Chinese restaurants in Hong Kong.
Soft lights from chandeliers and beautiful embroidered upholstery create an
intimate ambiance that harbors a sense of nostalgia, while plush carpets are
Oh Oishi!
complemented with burnt orange fabric chairs.
The menu is filled with crowd pleasing favorites from Beijing, Sichuan and
Cantonese cuisines, with ingredients that range from the very simple to the utterly
Originating from Japan where they have lavish. Make sure you sample their famous BBQ pork, traditional Honey Glazed
more than 300 outlets, On-Yasai has now set Chicken Liver Skewer with Pork Belly and Traditional Beijing Roasted Duck.
foot in Harbour City, the only branch in Hong For signature dishes exclusive to the Tsim Sha Tsui branch, Chef Tony Chao
Kong, for gourmands who fancy a Japanese- has come up with Marinated Shrimp with “Far Dew” Wine and Plum and Red
styled hotpot with first-rate ingredients and Wine Flavoured Goose Liver Terrne, and more.
attentive service. China Tang
On-Yasai specializes in Shabu Shabu, and
Shop 4101, Level 4, Gateway Arcade, Harbour City, Tsim Sha Tsui
offers the best quality ingredients from all over
2157 3148
the world, and especially from Japan, it imports
Unbeatable
Wagyu beef and Kumamoto pork, together
with vegetables and special soup bases,
to give customers an authentic dining
experience.
On-Yasai
pastel de nata hits town!
Shop LCX 37A, Level 3, Opened since last November, the new and one-and-only Portuguese
Ocean Terminal, Harbour City, restaurant Alma Portuguese Grill has been serving up authentic, home-
Tsim Sha Tsui style Portuguese fare, with a focus on grilled meats, including the popular
2153 1801 Piri Piri Chicken and Roast Suckling Pig.
Helmed by Chef Andre Lai from Portugal, Alma Portuguese Grill makes
diners feel like they have been transported to the Iberian peninsula, as they
Infusing Japanese lifestyle into a café indulge in authentic Portuguese delicacies against a backdrop of spectacular
harbor views and magnificent cityscapes of the Island.
No Portuguese meal would be complete without
World-famous for its comfortable clothing, and popular the famous “Egg tarts” (or pastel de nata in
household goods and stationeries, MUJI is now extending Portuguese). The Alma Portuguese Grill team makes
its plain and unadorned lifestyle to the culinary field by the thinnest, crispiest pastry base you can find
launching a café called Cafe&Meal MUJI. outside of Portgual. The yummy egg tarts go on sale
The eclectic selection of seasonal delis brings out from 1pm and can be ordered for take-away or as part
the original taste that nature intends. A variety of salads of an after-meal dessert.
and main courses is also available for you to enjoy the
Other hot Portuguese dishes include:
healthy in-season flavors at Cafe&Meal MUJI.
Duck Rice – Rich, moist duck and rice are baked with
Beat the summer heat with their light and
chorizo and bacon in this hearty, comforting dish.
nutritious seasonal offerings!
Fried Eggs with Chorizo – The ultimate eggs-all-day dish,
served with buttery croutons for crunchiness.
Cafe&Meal MUJI
Shop 407, 415-419, Level 4, Alma Portuguese Grill
Ocean Centre, Harbour City, Shop OT 310, Level 3, Ocean Terminal,
Tsim Sha Tsui Harbour City, Tsim Sha Tsui
3971 3220 3188 3688
14 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 15
Chef's pick
California callin’
California Pizza Kitchen is calling out to families in Hong Kong to come
and try their innovative pizzas at the new Whampoa store, and support
Make-A-Wish Foundation. Text: Natasha Chan
C
alifornia Pizza Kitchen (CPK), the Bringing California creativity to every meal
legendar y pizza brand, recently In line with its vision and hospitality, CPK, the authority in creative
opened the doors to its newe st dining with a California vibe, which first captured pizza lovers’ hearts with
location in Hong Kong, at Whampoa Gourmet the Original BBQ Chicken Pizza, are taking guests on a culinary journey with
Place. This new 7,866-sq ft venue, notably some new twists.
the largest in Asia, unveils a brand new As suggested by Sugeti, the must-try new items on the menu are Korean
chapter of CPK with new concepts, new Sweet Chili Chicken Drummettes, which rides on the Korean food wave
menus and mission. in Hong Kong; Peking Duck Pizza – an east-meets-west indulgence; the
“CPK has always been focusing on generous Pan-seared Salmon with Brown Rice; and the classic Belgian
families and a sense of community, therefore, Chocolate Souffle Cake.
instead of choosing business hubs, we The proprietary recipe of CPK features healthy and premium quality
decided to launch our new store at Whampoa, ingredients, finest toppings and garnishes, such as low-fat mozzarella
one of the largest private estates in Hong cheese, fennel sausage, salad dressings, and marinades that are specially
Kong,” notes Rudy Sugueti, Executive Director created to allow natural flavors to shine through.
of Global Development and Operations, CPK. All CPK pizzas are made-to-order and guests can choose from artisan
“The interior of the new store is designed to hand-stretched or thin crust.
be green and feel like home.” “Our menu and beverage offerings will continue to be innovative and
With a new concept of cre ating a experimental, with the aim of inspiring our guests,” emphasizes B.C. Park,
sophisticated, modern and friendly ambience, Sr. Director of Global Operations and Development, CPK.
the 196-seater restaurant incorporates
Serving up a slice of goodwill
furniture made of oakwood, warm and
rustic décors, as well as artworks of iconic Following a long-standing tradition of giving back to the communities
landmarks in California. in which it operates, and celebrating its 30th anniversary, CPK will donate
Guests can watch as pizzas are hand- HK$35 for every Peking Duck Pizza sold, starting from now until next May. The
tossed and baked in CPK’s famous open- donation will go to Make-A-Wish Foundation, which helps grant special wishes
hearth oven, and see dishes prepared from to children aged between three and 17, with life-threatening medical conditions.
scratch in the open kitchen. They can also In addition, CPK hosted a workshop at the Whampoa store before its
order premium beers, cocktails and fresh official opening, inviting 10 children and their families from the Make-A-Wish California Pizza Kitchen
juices at the full bar. Foundation, to enjoy first-hand experience in making their own pizzas. Shop No. 2, 3/F, Whampoa Gourmet Place,
“We want to say thank you to our Hong Kong guests, for the years of Wonderful Worlds of Whampoa, Hung Hom
support that lead to our success. We now have four restaurants in the city, and 3152 3313
we are hoping to launch six more in the future,” says Park. www.cpkgps.com
16 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 17Chef's pick
Start the day right C
with a hearty breakfast
M
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Take a break from the hectic Hong Kong city life with a nice MY
homemade breakfast from Mercedes me’s new extensive menu. CY
CMY
Named by CNN as the “Best New Restaurant 2016” in Hong Kong, Mercedes me presents
K
classic breakfasts through a semi buffet or a-la-carte style.
The semi buffet offers a selection of fresh fruits, salads and cheese for you to nibble on
while you enjoy the aromatic options of freshly brewed tea, coffee or homemade juice.
With an inviting variety of foods to choose from, you can start the day off light by trying Chef
Edgar’s special homemade plain yogurt with cookies crumble, or a creamy Greek yogurt with
fruit tartar and passion fruit sauce through the a-la-carte breakfast menu. Another tempting
option would be the freshly baked butter croissants, chocolate or almond puff pastry rolls that
would go perfect with a cup of Jo.
Want something more filling? Try the 62-degree slow-cooked eggs or scrambled eggs with
your choice of smoked pancetta, manchego cheese, avocado, smoked salmon, sobrassada,
sautéed spinach or smoked scamorza.
The organic smoked salmon, sobrassada and mozzarella toasted bikini sandwiches or the
48-month old 100% acorn-fed Iberico Pork, Artisanal cheese platter of Pecorino, Gorgonzola,
Robiola and smoked Scamorza, may also tickle your fancy.
Mercedes me understands that breakfast is the most important meal of the day, especially
for busy executives with a full schedule ahead, so they have put their heart into preparing a
healthy and delicious meal to start you off on the right notes for the rest of the day.
Mercedes me opens daily. Breakfast starts at 8am until 11am from Monday to Friday. Lunch
starts at 12noon until 2:30pm. Dinner 6pm until 10:30pm. Brunch is served every Sunday from
11:30am to 3pm.
Mercedes me Hong Kong
Shop C–D Entertainment Building, 30 Queen’s Road Central
2895 7398 www.mercedes.me/hongkong
18 Food & wine • JUNE / JULY 2016v
Chef's pick
Gordon Ramsay cooks up
a storm in Hong Kong
Riding on the success of Bread Street Kitchen & Bar, British celebrity
chef Gordon Ramsay brings another touch of London to Hong Kong with
his second restaurant in the city, London House, in East Tsim Sha Tsui.
v
S ituated at the waterfront of the East Tsim Sha Tsui dining precinct,
London House is a combination of all-day dining, bar and grill, and
live entertainment, like an English pub. It’s the perfect spot for casual
a custom-built entertainment area. Guests can enjoy live music
at weekends and during public holidays by in-demand bands and
international DJs. There is also a giant screen showing
lunches, post-shop pit-stops, dinner dates and even after-work cocktails. major sporting events.
Designed by Dining Concepts’ interior designer
Anita Lopez, London House personifies typical
A
English hostelry. The luxurious leather banquette
seating, traditional tiles, and ambient lighting
create an intimate and inviting atmosphere.
L ondon Hous e op ens fo r lunch and
dinner daily with an extensive brunch menu,
including special kids’ menu on weekends
and public holidays, creating a perfect all day
dining experience.
Fish & chips - with crushed peas and tartare sauce A: Tom Collins - Gin with
lemon Juice, sugar syrup
The star of the show is the all-day British menu, featuring an array and soda
of quintessentially British dishes including Fish & Chips, Bangers & B: Red fruit crumble -
blue berry coulis
Mash, Shepherd’s Pie and classics from the grill, cooked with inspired
seasonal ingredients and market-led produce.
Cocktail connoisseurs can linger well into the night with the
collection of carefully curated concoctions. London House boasts B
an extensive wine list with an eclectic selection of both old and new
world varieties, available by the glass and bottle. The bar also offers an
assortment of beers on tap from breweries around the globe, plus an
additional selection by the bottle.
London House
With an outdoor terrace, two levels of dining and views of Victoria G5, Tsim Sha Tsui Centre, 66 Mody Road, East Tsim Sha Tsui
Harbour, London House not only provides a great environment for 3650 3333
www.diningconcepts.com
alfresco dining, but also an endless selection of entertainment at
20 Food & wine • JUNE / JULY 2016Chef's pick
A Taste of Heritage
Taking diners on an adventure across China, Yi Heen features a
menu that truly reflects the country’s rich history in gastronomy. Text: Allen Jim
W hen it come s to Chine s e cuisine,
Hong Kong is blessed in that all major
regional strands are represented here. As all
with a bit of blueberry sauce that gives each
bite a more natural taste. Even without the
sauce though, the meat is soft and savory. By
restaurateurs are aware, in such a competitive the time you swallow, the meat and fat would
environment, one must present exemplar skills have melted and slithered beautifully down
in both preparation and presentation of food in your throat.
order to stand out above the rest. When it comes to Chinese soup, the
As food connoisseurs taste the creations by Double-boiled Teapot Soup Royale combines
Yi Heen, they will notice a distinguishable lack the best of both sea and land. Using fish
of ‘saltiness’. The reason behind this and the maw, mushrooms and pork tenders, the soup
source of the restaurant’s pride is their non- presents a fresh taste with a hint of sweetness.
usage of MSG. Most importantly, the soup is not salty at all
While many Chinese restaurants across and faithfully adheres to Yi Heen’s sanction on
the world have been seen as heavy users of artificial flavoring.
the flavor-enhancing compound, the chefs at Besides their skillfully prepared dishes, the
Yi Heen believe that the choice ingredients restaurant serves a long list of aged Chinese
used in each dish have more than enough wine that is rarely seen in this day and age.
natural flavors to bring out each other’s and Have a sip of Hua Diao or Wan Jiu Wang, as
the final product’s allure. both brews are sure to enhance your mood as
The Foie Gras with well as your appetite.
Cured Pork Terrine, is Fo r non - alcoholic
one of many highlights p atrons , Yi He en als o
in Yi Heen’s menu. The ser ves a fine selection
dish is prepared by of Chinese tea, like the
putting pork meat and Sup r e m e D r a g o n Well
duck liver on top of or Tie Guan Yi that Yi Heen Chinese Cuisine
each and then frozen neutralizes any fatty food Level 2, 15 Knutsford Terrace,
for up to 6 hours. and leave s a lingering Tsim Sha Tsui, Kowloon
2316 2288
When served, it comes aroma in your palate.
www.mhihk.com
22 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 23Chef's pick
From the ranch Chop, chop,
to the table encore!
In response to popular demands, The Chop House
has recently opened its second branch in Tsim Sha
While foodies like to trump one Tsui, serving gourmands’ favorite classic, unpretentious
another with the technical- cuisine, along with a vibrant atmosphere for groups of
sounding A5 Wagyu beef based friends to hang out and relax in.
Located at the Miramar Shopping Centre in the heart
on the Japanese grading system,
of Tsim Sha Tsui, the restaurant boasts a secluded, al fresco dining atrium
I would rather trust my own palate for a unique dining atmosphere. Guests who prefer a cosier environment
and revel in the American Wagyu beef. will find comfy interior seating and warm, wooden tones that create the
Writes Andy Ng. ambience for a stress-free, homespun dining experience.
The Outdoor Terrace, on the other hand, looks out to a mesmerizing
cityscape illuminated by a thousand shimmering lights. It is a secret garden
oasis of unbridled pleasures, where you can indulge in
some sizzling, premium grill dishes and fill up
W ith the onset of summer, Morton’s of Chicago, Hong Kong is set to
tantalize the taste buds of local gourmands with a new seasonal
menu that incorporates the famed American Wagyu steak.
on glassful of bubbly, until you are floating
as high as the clouds drifting by.
For the after-work drinks crowd,
When you choose such a delicacy as the Wagyu beef, you should
the restaurant has come up with a
really know what you are in for. The US Department of Agriculture (USDA) The Chop House – Tsim Sha Tsui
wide selection of classic cocktails,
grades beef primarily into three levels – from Prime, Choice to Select in
artisanal beers and a wine list of fabulous Shop 3013C, 3/F Miramar Shopping Centre,
descending order. Of all the beef produced in the US, less than 2% is 132 Nathan Road, Tsim Sha Tsui
vintages from around the world.
certified as USDA Prime. 2295 3200 www.the-chop-house.com
Now anyone who has savored a USDA Prime Graded Steak knows
just how delightfully tender and juicy it is. So when Morton’s serves
Wagyu steaks that are of even higher quality than USDA Prime Grade,
you know how distinctively superior it is to ordinary steaks.
As Maitre D’ Simon Graham explains, Morton’s Wagyu beef is
sourced from Snake River Farms, a ranch in the northwest of the US
that has adopted many aspects of the heritage-steeped Japanese
feeding method, resulting in a stunningly beautiful beef that boasts a
Create your own burger
buttery and tender texture, intense flavors and a subtle sweetness. Nestled on the 6/F of the W Hong Kong hotel, a favorite haunt
When it comes to steak grilling, most restaurants, I find, tend of the city’s in-crowd, WOOBAR invites you to join its brand-new
to overdo it. But not at Morton’s. I asked for medium, and my wife, burger sensation with a cocktail alongside.
medium-rare. We both got precisely what we specified. Well done, chef!
Steak lovers get a second option in the succulent Bone-in Fillet
Mignon, while seafood lovers can opt for the Mediterranean-inspired
Olive Crusted Alaska Halibut.
B urgers are arguably the king of fast food, and WOOBAR may well have started
a potentially viral food trend of this Yankeeism, by introducing 40 choices of
ingredients for you to create YOUR OWN burger.
There are, of course, delightful appetizers. The Hearts of Palm Salad The “French Kiss” boasts rich-flavored French ingredients like foie gras, truffle
are accompanied by sliced mango and watermelon chunks that make for mayo, blue cheese and red wine jam, while the “Burger Gangnam Style” is a
a refreshing starter. The Grilled Oysters with Garlic Herb Butter is a thrill sought-after Korean fusion creation with caramelized kimchi, homemade gochujang
to the taste buds and best shared with your partner. ketchup and a fried egg to wind up an aftertaste of the Korean wave.
The dessert to finish with is the decadent Blueberry White Chocolate Try out the “Wild Wild West” if you would prefer something classic, as it is also
Bread Pudding which is drizzled with Bourbon white chocolate ganache, the American’s all-time pick, comprising maple cheddar, apple maple bacon and
and complemented with vanilla ice-cream. crispy onion.
Morton’s of Chicago seems to be the place for celebrations, as no “My Burger My Style” is a unique idea to make your own special burger,
less than three tables around us were having a ball blowing birthday selecting from over 40 ingredients, such as grilled pineapple, pickled jalapeno and
cake candles. a host of other flavors.
All signature burgers come with fries and one drink.
Morton’s of Chicago
The Sheraton Hong Kong Hotel & Towers, 4th level, WOOBAR
20 Nathan Road, Kowloon. 6/F, W Hong Kong, 1 Austin Road West, Tsim Sha Tsui
2732 2343 www.mortons.com 3717 2222 / 3717 2889
24 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 25Chef's pick
Scrumptious seafood? Ole! My top vote goes to the Spider Crab. Originating from the Basque
Country of Spain close to the French border, the local cuisine
embraces the best of the two countries. As Jesus explains, the crab
When a Spanish toreador makes a smart move in the bull ring, the crowd instantly shell fillings are composed of crab meat and roe, egg yolk, carrot, leak,
roars its approval: Ole! With every seafood delicacy served in this quintessential Spanish tomato sauce, whipped cream, brandy and spices. The velvety paste is
restaurant, you would use precisely the same spirited expression - over and over again! spread on toasted homemade bread for an impeccably yummy treat!
Text & Photos: Andy Ng If you come in a big party, then you can’t go wrong with the
perennial favorite of the Suckling Pig. With a mere pinch of salt and
moisture sprinkled on top, the pig is roasted whole for three hours,
resulting in a juicy and tender texture under a crispy crust. The best
complement to the dish is the Sierra Monte Tempranillo 2011, a full-
bodied wine with spicy red fruit aromas and flavors that cut through
the fat admirably, leaving you with room for their irresistible dessert.
No meal is complete without music, and the Filipino duo of Ramon
and Alex does a sterling job. Softly strumming their guitar, they
went through a repertoire of golden oldies with immaculate aplomb, Basque-style Spider Crab – yummy !
including La Paloma and Spanish Eyes at my specific request. So
instead of “Bravo!”, what do you say? “Ole!”, of course.
Ole Spanish Restaruant & Wine Bar
1/F, Shun Ho Tower, 24-30 Ice House Street, Central
2523 8624
www.olespanishrestaurant.com.hk
Executive Chef Jesus Pascual Traditional lobster Paella
A
s a pioneer in authentic Spanish cuisine, Ole on Ice House The seven new Spanish oceanic delicacies include: Galician
Street in Central celebrates its 18th anniversary this year, Goose Barnacles harvested from coastal rocks in northwestern Spain;
which speaks volumes for its ever-growing reputation and Basque-style Spider Crabs ‘Txangurro’; Jumbo Spanish Red King
unfailing popularity over the years. Prawn Ole Style; Deep-fried Spanish Baby Sardines; Atlantic King Fish
Jumbo Spanish Red King Prawn
With close to half a century of loyal and dedicated service between Fillet Flame-grilled with Fresh Herbs and Lemon Crust; Red Mullet
them, General Manager Billy Hayat, and Assistant Managers Tara Fillet ‘Ajoarriero’ and Rock Fish and Sea Urchin Sauce; and Spanish
Rai and Laximi Gurung have made numerous friends, as they treat Red Prawns, Codfish Maw and Clams Juicy Rice Casserole.
their valued customers like members of the family. Newcomers join
old patrons as they all luxuriate in the friendly, attentive service, and
indulge in the Latin ambience exuding from the décor and every nook
and cranny of the homey restaurant.
Summing up their experience on customer preference, Billy tells
me that their top five all-time favorites are: Spanish Iberico Ham
‘Joselito Gran Reserva’; Garlic Shrimps; Traditional Lobster Paella;
Slow Roasted Suckling Pig Segovia Style; and Leche Frita Con Salsa
Toffee (Crispy Milk).
In celebration of their 18th anniversary, Executive Chef Jesus
Pascual has come up with a brand new menu with 7 exquisite maritime
treasures. He certainly possesses all the right credentials: “I hail from
an importer/exporter business on my father’s side, and a fishing family
on my mother’s side,” he says. “So I suppose there has always been
an inherent passion for culinary art in me.” Jesus has honed his skills Alex & Ramon
The décor exudes Latin ambience.
in a string of Michelin-starred restaurants in Spain before arriving on Slow roasted suckling pig
our shores six years ago.
26 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 27Chef's pick
A Japanese treat that
beats the summer heat
Showcasing the best seasonal
seafood selections fresh from Japan,
Yayakiya is set to beat the summer
heat with new menu specials and a
late-night dining menu. Text: Allen Jim
Traditional Chinese Zest
Wanchai’s hip and trendy Michelin-starred Qi-House of Sichuan
has opened a new sister restaurant, Qi–Nine Dragons, in Tsim Sha W ith the arrival of summer, the season brings along with it a wide
variety of delicacies that are exclusive to these few months.
Taking advantage of seasonal ingredients, Yayakiya’s refreshing
Tsui. Extending their “hot and sexy” concept, Qi-Nine Dragons
menu features a delightful summer favorite, the oyster shooter.
showcases China’s most flavorsome regional cuisine. Text: Allen Jim
Six different flavors of oyster shooters have been designed to
challenge your taste buds, including Yam & Wasabi, Spicy Tomato
A s a holder of a coveted Michelin star, the chic brand has earned rave reviews for Sauce, Japanese Ravigote Sauce, Spicy Yuzu-miso Ponzu, Yuzu-
its contemporary twist on Sichuan cuisine since opening in 2013. Pepper with Ponzu, and Rock Salt with Lemon. A perfect happy hour
The new sister restaurant now extends the modern concept to Kowloon treat, oyster shooters are available from 4 to 7 p.m. on weekdays.
at a sultry 2,000 sq. ft. dining room capturing the mystic, old world charm Shooters may also be enjoyed as a single shot of amuse bouche, or as a
of Sichuan, complete with spacious, stylish rooftop terrace atop Prince Tower platter of 6 during dinner and late night hours from 7 pm to 12 am.
for alfresco dining with breathtaking harbor views. Yayakiya has launched a special menu for night owls, featuring a variety
In a seductive dimly-lit ambience, Qi–Nine Dragons continues the winning of crowd-pleasing Hakta-style skewers after 9:30 pm from Sunday to Thursday; and after
recipe of capturing the ‘seven flavors of Sichuan’, spicy, aromatic, sweet, 10:30 pm on Friday and Saturday.
bitter, sour, peppery and salty, in a contemporary, bold style. Designed for two people, the supper set allows diners to select eight skewers,
“As the only Sichuan restaurant in Hong Kong awarded a Michelin Star complemented by ‘Grilled Rice Ball with Pork and Miso’, and two Kirin draught beers.
in the 2016 Michelin Guide Hong Kong and Macau, Qi has become popular Diners can choose from an array of tantalizing Hakata skewers, such as ‘Ox Tongue’,
in Wan Chai,” says Head Chef Chan Wai-Kin. “We now extend our stylish ‘Grilled Miyazaki Smoked Sausage’, ‘Fresh Tomato Pork Belly Roll’, ‘Pork Belly Roll’,
brand, bringing a new hotspot for Sichuan cuisine lovers to Kowloon, at a ‘Tokuhsima Awaodori Chicken Wings’, ‘Fresh Shiitake Mushrooms’, ‘Enoki Mushroom Pork
glamorous location in Tsim Sha Tsui for locals and tourists alike.” Belly’, ‘Chicken Gizzard’, ‘Homemade Chicken Meat Stick’, and ‘Japanese Pumpkin’.
Many of the restaurant’s dishes use a variety of heavy spices, perfect for This late-night getaway is not complete without a bevy of delightful desserts. Indulge
those who enjoy the thrill of a burning palate. The mouth-watering menu in Executive Chef Shimoji Atsushi’s summer creation, a sensational rendition of the local
features a wide selection of aromatic dishes, such as the ‘Chili Dungeness Japanese favorite ‘Kakigori’, better known as shaved ice. Made with natural spring water,
Crab on a bed of red chilies, green scallions and Sichuan peppercorns’, a spoonful of ‘Kakigori’ emulates the texture of powdered snow in one’s mouth. The plate
‘Traditional Sichuan Mala Chicken’, ‘Sichuan Chili-Miso Fish’, ‘Spicy Sautéed Prawns’, ‘Mapo is dressed with a variety of flavored syrups, including: Strawberry, Sweet Potato, Peach,
Tofu’, and ‘Braised Mandarin Fish Fillet in Chili Oil Soup’. Coffee, and Shirokuma, featuring condensed milk, small colorful mochi, fruits, and sweet
New specialties on the Qi-Nine Dragons menu include the bean paste.
‘Sugar Glazed Ginger Scallion Chicken’, ‘Fried Calamari When you come to a Yakitori Bar and Grill, you must try their new cocktails which
and Pumpkin with Sichuan Miso’ and more. are designed to enhance the flavors of seafood and refresh diners’ palate from the
The signature cocktails of the restaurant are sure to summer heat. The ‘Yuzu Sour cocktail’ concocted with gin, yuzu, whisky, and home-
get your tongue tingling just as much as their sensational made orange liquor, is as potent as it is delicious, and pairs well with the freshness of
dishes. The wine list includes an extensive selection of new the Yayakiya’s skewers collection.
and old world wines from France, Italy, South Africa, Australia, Likewise, the simply named ‘Passion’ featuring passionfruit, home-made orange liquor,
New Zealand and the US. Highlights of the list consist of the gin, vodka, rosemary, mango and pineapple juice, packs a tropical punch that will leave
‘Red Dragon’ made with white rum & raspberries and ‘Spicy diners wanting more.
Ginger’ which is a mix of gin & fresh lemon. In lieu of a dessert, diners may opt for the ‘Caramel Martini’, a luscious drink utilizing
fun flavor profiles, such as elderflower liquor, caramel, honey, and sugar syrup.
Qi–Nine Dragons
20/F, Prince Tower, 12A Peking Road, Yayakiya
Tsim Sha Tsui, Kowloon
G/F, 29-31, Chatham Road South (or Hart Avenue),Tsim Sha Tsui, Kowloon
2799 8899 www.qi-ninedragons.hk
2723 9833 www.yayakiya.com
28 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 29summer's coming
At ‘Tuxedos Restaurant’, amid a variety of SpongeBob and friends toe SpongeBob mango mousse cake will be a grand-finale to a truly
stickers on the walls and windows, a variety of vegetarian a la carte special day.
items are served. The SpongeBob Summer Splash a la carte items The casual Panda Café will also be decorated with life-size cut-
include an aromatic ‘Miyake in curry sauce with steamed rice’, ‘Miyake outs of SpongeBob and his friends with fun action shots such as
with truffle egg mayo’, a multi-textured ‘Baked Organic Pumpkin and SpongeBob and Patrick Star carrying surfboards. Diners can enjoy an a
Eggplant Roulade with Bean Curd Sheet in Tomato Coulis’, and 'Grilled la carte menu with a SpongeBob-inspired dish, the ‘miyake with udon
vegetables with Portobello mushroom tower.' in Japanese curry soup’, and themed chocolate cupcake.
Dine on veggie specials with The menu showcases the best of East and West.
Aqua City Bakery will morph into an underwater abode, with
colorful window stickers of the cast of SpongeBob in animated poses.
Other food kiosks in the park will have select special SpongeBob-
inspired a la carte items. A ‘SpongeBob crispy bucket’ with vegetable
spring roll, vegetable net spring roll, vegetable samosa, squash pie and
SpongeBob at the table Here, diners of all ages can sink into the ambience by enjoying a sweet
a la carte menu with favorites like mango, serradura biscuit, or coffee
and chocolate pudding.
vegetable patties make for tempting snacks that families can enjoy
while they take in the park's attractions. Mango puddings are also sold
at the kiosk for a quick, sweet snack.
Sit down to a family meal at Ocean Park where the popular porous The chocolate or vanilla-coated cupcakes are all topped with Families also can join a barbecue near the Aqua City Lagoon and
prankster appears on the menu and beside you Text: Allen Jim SpongeBob SquarePants or Patrick Star’s friendly faces and butter savor skewers and grills. Available Fridays, Saturdays, Sundays and
cookies resembling the characters contained in a tin bucket will make public holidays from 1pm this month, and everyday throughout August.
a great treat for sharing. For occasions like birthdays, the head-to-
A t the family wonderland Ocean Park this summer, the porous
prankster SpongeBob SquarePants is out and about until
the end of August and visitors will find Nickelodeon’s incurable
seated. Once inside, diners will be welcomed
by characters from the popular animated
series, shown through the restaurant’s
optimist in various guises on umbrellas and beach mats as well signature GOBO lens projection.
as vegetarian specials and summer desserts. A variety of new vegetarian dishes
A water party at The Applause Pavilion on The Waterfront, is will be on offer for lunch, afternoon
also among many activities at Ocean Park involving SpongeBob tea and early dinner, including the
and his pals Patrick Star, Squidward Tentacles and Mr Krabs four-course ‘SpongeBob SquarePants
from the imaginary underwater world, Bikini Bottom. Summer Fiesta Menu’ which features
When all the outdoor and indoor activities have stirred up a the character’s signature yellow face
thirst and hunger, the park has a lot on the menu for families at on appetizers such as the ‘Miyake
its dining outlets. with Truffle Egg mayo served
Underwater Delicacies with garden vegetables in
At Neptune's Restaurant, which offers views of fish gliding lemon dressing’.
by, diners will be greeted by life-size SpongeBob and Patrick Star
characters at the door with a sign introducing menu highlights. At the
reception is a scene that represents SpongeBob’s pineapple home.
The smiling character will keep guests company as they wait to be
30 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 31What's sizzling?
‘Perfect’ Eastern Delights
Widely considered as the ‘King of Parfait’, UFUFU CAFÉ, from Kyushu,
Japan, has landed in Hong Kong, armed with an impressive menu of
115 different kinds of parfaits. The wide variety of flavors with different
combinations is certain to leave lasting impressions. Text: Allen Jim
T
o match the selective taste of Hongkongers, UFUFU has created four Hong
Kong-style parfaits. The ‘Japanese Peach Parfait’ uses only imported
Japanese peaches that are well known across the world for their
Bringing back
the fun of cocktails
juiciness and soft texture.
Tofu pudding is a popular local snack in Hong Kong, which is
why UFUFU is using our signature snack in the ‘Tofu pudding x Text: Allen Jim
Mango Parfait’. The parfait consists of tofu pudding at the bottom,
matched with mango and vanilla ice cream in the middle, and
N
mango pulp and cream on top. Adding fresh fruits over everything oHo is home to some of Hong Kong’s most beloved culinary gems, including those
perfects the presentation. that serve the boldest of drinks. At the heart of the area is NEO Cocktail Club, sister
Mango pomelo sago is a type of contemporary to French restaurant Cocotte which is making an exciting comeback on the steps of
Hong Kong dessert that has caught on lately, and Shin Hing Street.
is featured in many desserts like cake, pudding, With interiors designed by one of Hong Kong’s most recognized designers, Candace
popsicles, and now parfaits. The ‘Mango pomelo sago Campos of ID Design, the location will get anyone pumped up to party hard. Along with
Parfait’ has coconut sago at the bottom, mango and its rebirth comes a new artisanal cocktail menu, expanded food menu, live entertainment
vanilla ice cream in between, grapefruit and manga featuring vintage Playboy pinball machines, classic arcade games, retro foosball table and
pulp on top, and drizzled with fresh strawberry soon-to-be-introduced tableside drinking games.
and mango sauce. The revamp includes the introduction of a budget-friendly cocktail menu featuring a
Yuanyang is one of the most popular and dozen new funky tipples, including ‘Neo-Hive 2.0’, ‘Fuzzy Sucker’, ‘Mars Attacks’, ‘Rumbut
iconic drinks in Hong Kong. With homemade & Cardamom Mule’ and more. All are priced between $90 to $130.
coffee jelly at the bottom, milk tea and coffee ice At NEO Cocktail Club, the food shines as bright as the cocktails. Chef Petrous Moldovan
cream in the middle, and fresh fruits like banana has made fun tweaks to the bar menu with dishes reflecting more of the venue’s character
and blueberry, with cream on top, the ‘Yuanyang and personality, such as NEO’s Sliders, which comes in the form of Wagyu Beef, Spicy
Parfait’ is a truly quintessential Hong Kong parfait. Lamb and Pulled Pork Sliders.
Be sure to turn up early if you want to taste these premium Hong Other food items embody the international culinary skills of the Chef. Snacks from the
Kong-style treats as only 20 servings are served each day. menu include ‘Asian-flavored skewers’, New York’s iconic ‘Yellow Cab 7-inch Hot Dog’,
The word “Parfait” comes from France, meaning ‘perfect’. All the Mexican-inspired ‘Homemade Guacamole & Nacho Chips’, and the classic French creations
combinations at UFUFU are made available only after careful research and of ‘Steak Tartare’ and ‘King Salmon Rillette’.
repeated tests to arrive at the perfect match that includes various flavors Chef Petrous invites guests to enjoy NEO’s newest Happy Hour going from 6 to 8pm on
and ingredients. weekdays. Kick back, relax and enjoy a cocktail or two whilst nibbling on the complimentary
Outside of parfaits, UFUFU CAFÉ also serves main courses such as their bites on offer. Spend the night sampling the new menu designed specifically for sharing
‘Cheese Stuffed Burger’ and ‘Aging Flank Steak’. For beverages, the restaurant is among friends.
famous for their Matcha drinks as well, like the ‘Matcha Cream x Black Honey “We are incredibly excited about the re-opening of NEO Cocktail Club, a fun space in
Latte’ and ‘Matcha Latte with Condensed Milk’. Hong Kong to hang out over an artisanal cocktail and some interactive games,” says Brice
In their pursuit for perfection, UFUFU have taken into Moldovan, General Manager. “NEO really reflects our personality and character. It’s simple,
consideration all the essential elements, including food it’s fun and it’s down-to-earth.”
quality, their combination and presentation, to meet Like any other club, you can’t have good drinks without good
customer expectations. beats, which is why NEO will feature regular DJ nights from
Wednesday to Saturday with tunes as vibrant as the space,
UFUFU CAFÉ including Motown, electro and everything in between.
5/F, Tern Plaza, 5 Cameron Road, Tsim Sha Tsui NEO is the brainchild of twin brothers Executive Chef
2711 6117 Petrous Moldovan and General Manager, Brice Moldovan.
Ufufucafehk
NEO Cocktail Club
10 Shin Hing Street, Sheung Wan
2812 2280 www.neocc.hk
32 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 33Wine 34 Food & wine • JUNE / JULY 2016
Wine 36 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 37
Wine 38 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 39
Wine 40 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 41
Chef at home
A culinary
revolution
in steam oven
With higher efficiency and greater capability, German
Pool’s latest 2-in-1 Steam and Grill Oven not only 2-in-1 Steam and Grill Oven SGV-5221
helps preserve moisture and nutrients in food, it also
gives you more options for home cooking.
Innovative design for outstanding performance
Unlike traditional steam oven with drip design that generates a
small amount of steam, the built-in 2-in-1 Steam and Grill Oven is
equipped with patented steam heating system, which employs dual
conduction pipes to eject high-temperature steam, thereby doubling
the efficiency of heat conduction.
For effective heat convection and better cooking result,
the new oven also generates a 360° air current to spread heat
evenly throughout.
Taking water shortage into consideration, German Pool pioneers
an external water tank for the oven. Needless to open the oven door to
refill water during cooking, this prevents scald and heat loss.
A wide array of automated functions
The Steam and Grill Oven combines 12 cooking modes into
one device, which include steaming, baking, grilling, fermenting,
defrosting, sterilising and thermal insulation. Forget the complicated
and formidable cooking procedures, as now it only takes a simple click
to prepare steamed fish, grilled chicken, cake or dim sum.
The composite functionality of the oven also allows users to overlap
2 – 3 cooking modes to explore various culinary possibilities, bringing
limitless surprises to home-cooked meals.
User-friendly features
In addition to an extra capacity of 52L, the 3-layer design of the
oven can accommodate a quantity of food for 6 – 8 people. You can
conveniently prepare a feast for the whole family all at once.
Meanwhile, the modern touch screen panel that clearly displays
the work status and functions is simple and easy to use. Regulated
electronically, the 40°C – 250°C ultra-wide range of the oven ensures
flexible control on temperature.
Other significant features of the oven include a thermal device
to remove stagnant water by means of secondary evaporation, and
removable steel trays for easy cleaning.
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
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