i’m

good taste
your guide to

Gourmet
Weekenders
Pasta
Master Class

Cookery and horoscopes in

our sweet Easter exploration
www.foodie-magazine.com issue 21 // april 2011
 01
Eggsciting Times

contents
You can tell when Easter’s
close. Walking through the
supermarket, flashes of yellow
catch your eye. Your heart races,
you dip your hand into the 06
sunshine coloured box and grasp
the glittering orbs that have been
away for a whole year. Yes, it
means Cadbury’s Crème Eggs are
back in Hong Kong. The seasonal
delights journey from Britain
every year, travelling over 8,000
miles from the land they were
laid. This annual migration brings
joy to all, especially us at Foodie. 26
Besides fattening ourselves
up with delectable balls of
sugar, this month we have also 20
experienced chocolate cookery
and horoscopes (really!), 20 cover story
walked the road to Jordan for Adventures in Chocolate
your dining pleasure, dragged
Sweet-toothed Foodie and kitchenphobe Jeanne
organic dark chocolate out of
the shadows and a whole lot
Cheung knocks up some cracking tarts and
discovers her chocolate horoscope
33
more. Also, make sure that next
time you hit the kitchen you go
armed with this issue – you’ll be
02 for starters 18 foodie check-up
Coffee love and your chance Our resident nutritionist’s
a pasta master in no time.
to win Easter treats tailor-made tips for a
healthier lifestyle
This month we also turn 21 and 06 tried and tasted
have fittingly grown upward French fun at La Marmite, 26 gourmet weekenders
and outward. Thai spice at Lime, Mamoz Culinary tips for travelling
dim sum and much more Thailand, Singapore and
Taiwan this Easter
Happy Easter!
12 street view
The Foodie Team
editor@foodie-magazine.com
Jordan’s timeless taste of 33 recipes
Hong Kong A pasta master class by
Luis Porras to turn beginners
into experts

Publisher Simon Squibb. Editorial Director Dominique Afacan. Editor Tom Cassidy.
Deputy Editor Benjamin Hall. Contributing Editor Jeanne Cheung. Staff Writer
Tim Pritchard. Creative Director Helen Griffiths. Senior Designer Michelle Kwan.
In-House Chef Luis Porras. Contributors Nadine Rowe, Jason Tse. Published by
Foodie Group, 3/F, Chao’s Building, 143-145 Bonham Strand, Sheung Wan, Hong
Kong. Printed by Fantasy Printing Limited, 7/F, Tin Fung Industrial Mansion,
follow become
www.foodie-magazine.com // april 2011

63 Wong Chuk Hang Road, Hong Kong.

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02

for starters
for starters

ter
Eating, reading and winning at Eas

1. Pom Wonderful
So many soft drinks’ ingredients begin, ‘water, sugar…’ so we
welcomed the arrival of Pom Wonderful. Tasty but with a healthy
bitter bite, this two variety (pomegranate and pomegranate and
cranberry) drink is 100% fruit juice, full of antioxidants and contains
no added sugar or ingredients. $49.90 (473ml) and $27.90 (236ml)
from all major supermarkets.

2. Modernist Cuisine
This mammoth six volume, 2,400-page book
set is a modern marvel of food writing and
photography. Beautifully presented, food
science is laid bare by a former Microsoft
technology officer and two chefs across
the weighty tomes. If only for the pictures, 3. Foodie Club
this lavish set is worth the hefty price tag.
US$650, www.modernistcuisine.com Next month we officially launch the Foodie
Club. Members of our free gourmet group will
get restaurant review opportunities, insider
information, private tastings and more. The first
10 applications will be given VIP membership and
invited to guest as a writer on the magazine.
Sign up at foodieclub@foodie-magazine.com

4. Coffee Love
An afternoon at the stylish Sheung Wan
homewares store Loveramics brought Coffee
Lovers Hong Kong to our attention. Gathering the
best single source coffee beans from around the
world, they roast them, stylishly package them
and send them out for you to enjoy. There is also
a nifty teabag style pack that lets you have world-
class coffee in an instant. Available at Loveramics
or online. www.coffeelovershk.com
 03

for starters
5. Fashionable Food
High-end fashion house Harvey Nichols’
famed Fourth Floor restaurant has
launched new lunch and brunch set
menus. The 5-course set dinner menu
($598) boasts the opulent main; pan
fried Iberico pork chop and roasted new
potatoes with Chorizo, served with apple
and grape stew. The 4-course brunch
($298) caught our eye with its banana
fritter coated with Rice Krispies, served
with hot chocolate milk.
4/F, The Landmark, 15 Queen’s Road,
Central. T 3695 3389.

6. Cute Chocolate
The only thing not adorable about
Harold the chocolate bunny is the
fact that he will be swiftly consumed
by anybody lucky enough to receive
him. La Maison du Chocolat’s Easter
selection creates entire edible scenes
of bunny life, as well as the usual
chocolate eggs. Harold (205g) costs
$750. www.lamaisonduchocolat.com

win!
This bunny has your name on it
Mandarin Oriental is spreading Easter cheer with its
www.facebook.com/foodiehk // april 2011

range of rabbits and you can win this happy fellow,

worth $428, by simply letting us know the most
amount of chocolate you’ve eaten in one sitting! We’re
just curious, winners will be chosen at random. Send
your entry to info@foodie-magazine.com, including
your name, address and telephone number.
www.mandarinoriental.com/hongkong
 foodie
04
foodie online
online
e s t o f t h e we b
th e b
Facebook snaps
1 2
3 4
1 Beef Rendang, Good Luck Thai Restaurant, LKF.
2 Indonesian fried rice, Tsui Wah, Central.
3 Fishball noodle soup, Kong Chai Kee, NoHo.
4 Loaded skins, Dan Ryans, Pacific Place.
app of the month
Dirty Dozen – free
You’re buying fresh fruit and vegetables, what could
possibly go wrong? Unfortunately the demand for fresh
produce is met by intensive farming techniques utilising
copious harmful pesticides. If you’re not buying organic,
download this app to see which of ‘The Dirty Dozen’ you
should avoid and which ones are usually low in dangerous
chemicals (onions top the safety list).
become
a fan f
get involved!
Follow us on Twitter and become a fan
on Facebook for exclusive offers, heaps
follow of dining tips and regular giveaways.
us t Twitter: @foodiehk
Facebook: www.facebook.com/foodiehk
Blogspot
my favourite...
sweet treats
By Hong Kong food
blogger Jason Tse
www.jasonbonvivant.com
As a dedicated foodie, I hunt for
gastronomic experiences day and
night; sometimes the hunt even
continues into my very sweet dreams.
With Easter fast approaching, I’ve
found myself daydreaming about
Easter eggs and wondering whether
I should organise a festive Easter egg
hunt. These constant reminders of
sweets only exemplify my need to get
my dessert fix on a regular basis. To
do so I often stop by Riquiqui Desserts
Bar after dinner (or occasionally as
my dinner). For $200, one gets more
than just a three-course dessert set
paired with either dessert wine or fine
tea – desserts lovers get to observe
and experience the dedication and
skill that pastry chef owner Amanda
Cheng puts into every single serving of
her creations, literally at arms length.
The cosy, atmospheric setting redefines
the traditional approach to tableside
serving. When visiting, a must-try is the
Warm Amarula Cake with Sour Cream
Ice Cream which floats on top of a pool
of liquid chocolate, just waiting for you
to indulge. If you are lucky enough to
visit when they are offering either the
Pineapple Napoleon or Crispy Banana
Cream Pie on their daily rotating menu,
be sure to order one or simply let your
belly decide and have both.
Riquiqui Dessert Bar
2/F, 12 Wellington Street,
Lan Kwai Fong, Central.
T 2868 3302
06
tried and tasted

&d
tried e
tast n t s a n d speci
al menus
t aura
n e w re s

La Marmite
What is it? Not the delicious sandwich spread,
instead a Parisian bistro by the Aqua Group that’s
generating a buzz for its sumptuous French food
and reasonable prices.
Best for: Francophiles and foodies who prefer
substance over style and don’t like paying over the
odds for their dinner.
Not for: Vegetarians – all the best dishes are of a
meaty persuasion.
Who eats there? Lunchtime is buzzing with worker
bees, but come the evening you’ll see friends and
couples enjoying drinks or a casual dinner.
We recommend: Potted smoked salmon and
caper pate with sour dough toast for starters,
followed by the Legumes en Bagna Cauda – an
unmistakably French dipping soup served with an
assortment of fresh vegetables.
Why is it different? With vintage French posters
punctuating the soft interiors, this laid back bistro
finely combines casual contemporary design with
classic cuisine, minus the exorbitant prices. TP
La Marmite
24 Staunton Street, SoHo.
T 2803 7808
 07

Mamoz

tried and tasted

In a nutshell: A sophisticated new split-level bar in
an up-and-coming area of Causeway Bay.

Best For: The all-you-can-eat dim sum lunch or

after-work drinks for the classy Causeway Bay
crowd. Their 25 signature cocktails, designed by
New Yorker Marshall Altier, offer refreshing Asian
twists on stone-cold classics.

Not for: Big appetites. While they do serve scrumptious

and sublime snacks, the portions are slight.

We recommend: Steamed Prawn dumplings –

fresh, juicy and steamed to perfection. The
pan-fried duck liver bruschetta on the evening
snack menu deserves an honourable mention. For
refreshments, try the seductively coloured Queen’s
Park Swizzle or the sprightly Szechuan Samba.

Why is it different? It has all the hallmarks of an

Lime urbane Central cocktail bar without the associated

crowds. Not many bars in Causeway Bay can boast
views that stretch across Hong Kong, from floor-to-
Why go now? Their new spring menu and SoHo
ceiling windows no less.
location – at the top of the escalator it’s still
convenient but free of hustle and bustle. Parting Shot: Arrive before sunset to experience
the intoxicating ambience and mood lighting that
Best for: Sharing with friends. That way you can
kicks in as the sun goes down. TP
try more from their plentiful menu of Thai classics
and new twists on dishes from Central and North- Mamoz
Eastern Thailand. 27-28/F, Cubus, 1 Hoi Ping Road, Causeway Bay.
T 2890 3182
Not for: Those sensitive to spice – taking a page
out of a local Thai household cookbook, most
of these dishes pack full-on chilli spice without
sacrificing the rich flavours of our favourite dishes.

We recommend: Miang Kum for starters –

delicious packets of choice ingredients, drizzled in
molasses and wrapped in betel nut leaves. Also
the Naamtok Ped Yang – smoked duck breast
rubbed in a tantalising concoction of spices and
lime juice, served with fresh raw cabbage and
www.foodie-magazine.com // april 2011

green beans.

Parting Shot: Considering the mighty spice, order

accordingly and enjoy a cool glass of Thai lime
soda or Thai iced coffee. TP

Lime
1/F, SoHo 38, 38 Shelley Street, SoHo.
T 2889 8849
08
tried and tasted
Classified
Classified’s latest outlet is
another great addition to Happy
Valley. Aside from their famous
cheese platters, the breakfast
menu is a treat to all those who
enjoy a hearty meal first thing.
The soup / salad plus pasta /
panini combo is also excellent
value at just under $100. The
wild mushroom risotto and the
signature egg Benedict came
recommended and we were
suitably sated. JC
Classified
13 Yuk Sau Street, Happy Valley.
T 2891 3454
Sushi Ta-Ke Berliner
This stylish Japanese affair is
architect Steve Leung’s second
restaurant venture inside
Causeway Bay’s new Cubus
Building. Even at lunchtime
the venue is packed out, with
a crowd who appreciate the
mix of slick interiors, deliciously
fresh fish (flown in daily) and
nice open city views. The private
dining room is ideal for business
while the sushi bar suits a more
informal experience. DA
Sushi Ta-Ke
12/F, Cubus, 1 Hoi Ping Road,
Causeway Bay.
T 2577 0611
A spacious German restaurant
and bar with a wide selection
of sausages and beers,
Berliner boasts a relaxed
family ambience by day and
authentic pub atmosphere by
night. The Sai Wan Ho location
certainly makes it a stretch
for non-residents of the area,
but the rewards are plentiful
– particularly for those with a
taste for pork. BH
Berliner
45 Tai Hong Street,
Lei King Wan, Sai Wan Ho.
T 2121 8969

Kwan Kee Entourage
Claypot Rice
Before the pleasant weather
makes way for humid nights,
grasp the opportunity to eat on
the street among friends. In an
area that isn’t crammed with
must-try restaurants the relaxed
atmosphere, low cost and stellar
food stand out – especially the
taro and pork claypot, battered
fish with creamed corn and
the squid with salt and chilli.
Extremely busy almost
every night – if you’re up
to braving an unpleasant
phone conversation it’s worth
attempting booking. BH
Kwan Kee Claypot Rice
Shop 1, Wo Yick Mansion,
263 Queen’s Road West, Sai Wan.
T 2803 7209
Opening a new ground floor
lounge, Entourage serves
contemporary French cuisine
with a Mediterranean influence.
Fancy fine diners looking to
impress their better halves
with their wallets had best
look elsewhere, the reasonable
pricing contrasts other French
restaurants – a three-course set
lunch only costs $138. Try the
lemon pie in a cocktail glass – a
delicious dessert with a strong
alcohol kick. JC
Entourage
1-5 Elgin Street, SoHo.
T 2559 8281
09
tried and tasted
Hide-Chan
Ramen
This new Japanese joint serves
Kyushu style ramen from
Fukuoka and is perfect for those
not into the lines at Butao King.
Be warned though, these are
not wonton noodle prices. Enjoy
the ample seating and try the
Black Hide Ramen (splashing
out $10 extra for a soft-boiled
egg) or any of the other healthy,
MSG free meals that are fully
customisable, from the soup
base to the noodle firmness. JC
Hide-Chan Ramen
UG/F, The Loop,
33 Wellington Street, Central.
T 2522 5990
www.facebook.com/foodiehk // april 2011
10
tried and tipsy

tried
and tipsy
This month, we centre on Central – 
with a bar crawl along Hollywood
to Lyndhurst.
Text by Dominique Afacan
Angel’s Share
Why go now? Because you’re bored of beer? We recommend: Eating there too: try the
Because you like whiskey? Because you want to Hoegarden clams and the baked oysters.
see what happened to the spot formerly known as
Angel’s Share
Homebase? Any of the above will do.
2/F, Amber Lodge, 23 Hollywood Road, Central.
Best for: Whiskey, obviously. Angel’s Share refers T 2805 8388
to evaporation during the ageing process. There
are over 100 bottles to choose from here, including
some of the best labels in the world.

Not for: Al fresco summer evenings, a party vibe.

Who drinks there? Boys being grown-ups,

grownups, fans of the speakeasy.

What’s the tipple of choice? Take a ‘whiskey

flight’ – a four-glass journey through Scotland
taking in Laphroaig, Macallan, Highland park
and Bowmore ($280).

Blckbrd
Why go now? It’s the perfect weather for milling
on the roomy roof terrace of this new bar, opened
by the owners of Yumla.
Best for: A nice glass of wine, a bit of cheese
(from Classified) and comfy leather sofa action.
Not for: Saturday nights, when it fills up fast and
you risk being made to wait at the door to go in.
Who drinks there? It depends on the night, but bigger
groups and a laid-back crew seem to be the norm.
Drink of choice? 10Cane rum (by Moët Hennessy) or a
G+T made with Hendrick’s, garnished with a cucumber.
Why is it different? Where else can you hear the
sentence, ‘so what happened to the vowels?’ more
than once in an evening?
Blckbrd
6/F, 8 Lyndhurst Terrace, Central.
T 2545 8555
11
tried and tipsy
California Vintage
Why go now? Asia is all about wine right now,
and this place gives you the ultimate opportunity
to try a massive variety.
Best for: Savouring American vino; the bar
features dispensers offering tasting, half pour and
full glass portions of around 80 different wines
from the west coast.
Not for: A pint and a pie.
Who drinks there? A mixture of genuine wine
aficionados and the usual Wyndham Street
crowd, there for the buzz rather than the bottle.
Drink of choice? Why pick one when you can
taste them all!
Why is it different? You’ll learn something as you drink
– and you can get American-inspired snacks to boot.
California Vintage
77 Wyndham Street, Central.
T2525 9808
12
street view

Ning
Po S

Street View
treet

jordan
Nank
in g Str
eet

Probing Jordan for a timeless

Shan
taste of the real Hong Kong.

ghai

Tem

Woo
Text by Benjamin Hall

Stree

ple S

Park
sung
t

reet t

es St
Stree

reet
t
Mak Man Kee Jordan
Road

Noodle Shop

Woo
51 Parkes Street. T 2736 5561

ng S su
In Jordan $25 is a premium

tree
for wonton mein (dumpling

Parkes Street
noodles), but you won’t want to t
miss out on what’s arguably the
Temple Street
Shanghai Street

best in town. Ground heads give

the soup body and the wonton
themselves contain two
whole shrimp.
Bowring Street

Australia Dairy
Company
47-49 Parkes Street.
T 2730 1356
Lightly toasted, fluffy white
bread that’s baked onsite, a
gargantuan layer of scrambled
egg and a rich, flavoursome
meat sauce. This egg and corned Austin Road

beef sandwich is a delicious slice

of Hong Kong, served in a café
that embodies yesteryear.
 13
Malaysian Chinese

street view
Restaurant
12 Jordan Road. T 2367 3552

Bro
Boasting a colourful variety of dishes that

adw
Ning Po Street
blends Malaysian and Chinese cuisine, with
oo
dR
the inclusion of some interesting unexpected
oad
additions, this is a friendly restaurant with
plenty of character and charm.

Nanking Street

d
oa
nR
rda
Jo

Shanghai Yat Pang

Heung Restaurant
14-16B Jordan Road. T 2377 0753
Tak Hing Street

One of Jordan’s oldest, most traditional

Nathan Road
Pilkem Street

Shanghainese restaurants, Yat Ping Heung’s

name is as famous throughout Hong Kong as the
stellar xioalongbao (steamed pork dumplings)
that are served within. Fresh, tasty and at $35 for
10 pieces, the price is certainly right.

Tak Shing Street

www.foodie-magazine.com // april 2011

Mega Eight Dessert

43 Parkes Street. T 2730 8968
Specialising in tong sui (sweet soup), Mega Eight Dessert’s sweet
almond soup is the dessert of choice for the uninitiated. Rich and
creamy, it’s available both hot and cold making it the ideal pudding,
whatever the weather.
14
word on the street

You know our thoughts about food so it’s about time we got to know
yours a little better. We tracked down fellow foodies on the streets
of Central to find out where they eat and asked this month’s
burning question: what does chocolate mean to you?

Mei, 23 Charlie, 43 Dalene, 50-ish

Favourite restaurant: Favourite restaurant: Favourite restaurant:
Tsim Chai Kee (noodles), Central Zuma (Japanese), Central Blue Smoke (Southern US), Central

Thoughts on chocolate? Thoughts on chocolate? Thoughts on chocolate?

Relaxing but very fattening. Extremely important! It perks me up.

Leo, 18
Favourite restaurant:
Nha Trang (Vietnamese), Central
Thoughts on chocolate?
My source of happiness.
Bowie, 17
Favourite restaurant:
Le Blanc (French private
kitchen), Wanchai
Thoughts on chocolate?
An amazing chemical reaction.
15
word on the street
Wai Sum, 59
Favourite restaurant:
Café de Coral (fast food), across HK
Thoughts on chocolate?
Pretty delicious.
So there we have it! Thumbs up
all round for chocolate! If you
see us on the streets this month,
say hello and share your views.
16
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 17

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18
foodie check-up

foodie check-up
Our nutritionist Nadine this month shares her wisdom
with a member of the Foodie team.
Nadine Rowe is a UK Registered Dietitian based in Hong Kong. She is
passionate about food and nutrition and helping people achieve optimal
nutrition and wellbeing. Nadine believes in a no ‘diet’ philosophy, instead
encouraging healthy eating to be a balance of nutritious, satisfying and
delicious foods, because at the end of the day — eating is to be enjoyed!

Dominique Afacan, 30
concern:
As a member of the Foodie team, I tend to eat out an awful lot
which makes it incredibly hard to eat healthily. Any tips?

nadine’s advice:
This is something many people in Hong Kong can relate to! Making
healthy choices when eating out just takes a little know how.
 19

1. QUIT THE CARB DOUBLE.
Despite their bad press,
carbohydrates are a necessary
part of any healthy eating plan.
Just be careful not to double up.
Burgers are often served with
a generous portion of potato
wedges or fries – one or the
other in future!
The Good
SOUPS AND STARTERS
Clear Asian noodle soups,
vegetable soups, miso, rice
paper rolls, steamed buns, pita
and hummus or salsa, lean
meats, vegetable crudities,
sushi and sashimi
foodie check-up
The Bad
Coconut based soups or curries,
creamy soups, deep fried spring
rolls, tempura, anything deep
fried, hard cheeses, processed
meats – e.g. salami, sausages

2. GREEN MEANS LEAN.
Choose the steamed greens or
mixed vegetables, balancing
your plate and working
toward your 5+ a day fruit and
vegetable servings. The high
fibre content keeps you feeling
fuller for longer – think stir-fries
and hearty salads.
3. SAUCE ON THE SIDE.
Sauces and dressings add
extra calories without you even
realising. Get them on the side
to control how much you put on
your meal. Choose a balsamic
or lemon juice based dressing
and remember that while olive oil
is a healthier choice of oil it is still
just fat so use sparingly.
4. KEEP IT FLUID.
Always keep a glass of water in
front of you when eating out and
match alcohol one for one with a
glass of water. This can help to fill
you up (thirst is often confused
with hunger) and ensures you
don’t eat or drink too fast.
BREADS
Plain, wholegrain, dinner roll, Garlic bread, pizza bread, focaccia
ciabatta etc.
MAIN COURSES
Lean steak, skinless chicken, Anything deep fried, served with
steamed or grilled fish, seafood, creamy sauces, fried rice, fried
vegetable risotto, noodle and noodles, cream based curries
vegetable based dishes, non-
cream based curries. Anything
grilled, baked or stir-fried and
not served with a creamy sauce.
PIZZA
Thin crust pizza, lots of Thick crust pizza, lots of
vegetable toppings, small processed meat, extra cheese
amounts of mozzarella cheese
PASTA 
Tomato based sauces, served Cream based sauces, extra
with vegetables, fish, seafood cheese. E.g. carbonara, quattro
or lean meat. E.g. arrabbiata, formaggi (four cheese), lasagne,
marinara, Neapolitan, vegetable or cheese filled ravioli or tortellini
lean meat filled ravioli or tortellini
SIDES
Steamed rice, baked potato, Fried rice, fries, creamy mash
steamed greens, mixed vegetables,
salads (watch the dressings),
roasted/grilled vegetables

DESSERTS
www.foodie-magazine.com // april 2011

5. CHOOSE WISELY.
Use our table to help guide Sorbets, gelato, fruit-based Cream based desserts – ice-
you to make the healthier desserts, meringues cream, crème brulee, tiramisu, etc.
choice. If in doubt ask the
waiter – they should be able
to tell you about how a dish is Want to have your own personal nutrition advice and appear in Foodie
cooked and what goes into it. magazine? Email your questions to info@foodie-magazine.com
20
first person

chocolate
Adventures in

To the sweet-toothed among us Easter

means chocolate and new beginnings,
so off our treat-loving kitchenphobe
Jeanne Cheung went to brave a
chocolate cooking class and explore
her chocolate horoscope.

chocolate
tarts
I am a foodie, but cooking and me don’t mix.
I’m not reluctant to get my hands dirty, my
fear of cooking stems from lack of experience.
Occasionally I’ll try something with a frying pan
but the morbid tasting end product that no longer
resembles food doesn’t help me overcome that
fear at all.
This is all going to change when I sign up for a
class; or at least that’s what I hope.
Arriving at 6 Senses Cooking Studio, the instructor
Denise directed me to a working table where
the ingredients of making supposedly delicious
chocolate tarts were arranged neatly. Looking
at the bowls before me I moaned silently: what
possessed me to brave something so difficult on
my first try? A disaster in the making, I thought
grimly. Nevertheless I added flour, icing sugar and
unsalted butter into the mixing bowl and started
fumbling with the mixture obediently on Denise’s
orders. Two minutes into action, Denise made an
observation. “You don’t cook much, do you?” She
had no idea.
The process of mixing food with my bare hands
was surprisingly relaxing. After adding the eggs and
gradually more flour, rubbing the moist and sticky
paste into what looked like a dough eased me into a
state of trance. Denise examined my handiwork and
announced it was ready to be set aside.
21
first person
Making the fillings was relatively simple, even for
me. We’ve all seen it in cooking shows – melting a
few slabs of dark chocolate in whipped cream in a
mixing bowl on top of a pot of boiling water, using
a spatula to stir the mixture in one direction and
uniform speed. Easy enough, but I had to resist the
urge to stick my finger into the bowl for a taste of
that dark brown gooey goodness.
Denise gave me mini foil pie plates and instructed
me to roll the dough gently and divide it into six
equal portions. The tricky bit, however, was evenly
spreading each portion into those tiny foil plates.
It wasn’t unlike playing with plasticine as a kid.
The tart shells were then popped into a preheated
oven until they turned a beautiful shade of golden
brown. Fillings were poured into the baked shells
and after garnishing each pie with a halved
strawberry, they were sent to chill in the freezer.
Ten minutes later, there you have it, my chocolate pies.
the verdict:
Emails from my test subjects back at Foodie HQ,
describing my chocolate tarts as “divine”, brought
immense satisfaction. It won’t be long until I try
my hand at another cookery class.
6 SENSES COOKING STUDIO
3E Worldwide Centre, 123 Tung Chau Street,
Tai Kok Tsui. T: 2838 9905
the founder:
Denise Wai is a professional
www.facebook.com/foodiehk // april 2011
chef operating a successful
catering business in Hong
Kong. She cultivated her
passion for cooking since
she was a little girl and her love for food has
led her to travel extensively to experience the
world’s culinary delights.
22

chocolate
first person

horoscope

Daily horoscopes are complete nonsense to me; but table. She did not keep me waiting for long (patience
when it comes to horoscope personality analysis I is not one of my virtues) and unravelled the secrets
read everything I can lay my hands on religiously. – my matching chocolates are rosewater hearts and
Chocolate horoscope, however, was new even to me almonds in chocolate.
until I emailed Francesca’s founder Cornelia.
She went on to explain why the ingredients in
When she replied and asked for my birthday, I have these chocolates would be great for me, followed
to admit I was more than just a little sceptical. by predicting the kind of chocolates I like. She was
It sounded even more challenging than making right again.
chocolate tarts – at least I know what to expect from
a cooking class. the verdict:
A very interesting and different session. I have yet to
So I sat down with Cornelia. Between us a prove the benefits of these chocolate to my energy
table draped in a red tablecloth, on top of which level but I certainly love the taste.
sat two little golden boxes. I stared at them
with apprehension.
FRANCESCA
Our session began with Cornelia, who unlike me was Room 903, 5-8 Queen Victoria Street, Central.
completely at ease, asking me to describe myself T 2522 7689
in two minutes. After a few blank seconds, I quickly
went on to babble various adjectives that people have the founder:
used to describe me. After that I was asked to name Cornelia Francesca
three animals that I like and explain why. “Albatrosses’, Maeder is a Swiss
cheetahs and horses,” at least I know what I like. chocolatier based in Hong
Kong who is driven by her
Relief washed over me as Cornelia started her passion for chocolate and
analysis on my personality using ordinary horoscope her desire to share her knowledge on the
reading. It was spot on, like she has known me for finer things in life.
years. As accurate as the analysis was, however,
my focus was still on the little golden boxes on the

chocolate and pear fondant
SERVES
PREPARATION TIME 30 minutes
COOKING TIME 25 minutes
INGREDIENTS
+ 2 pears, small
+ 2 cups of water
+ ½ cup of sugar
+ 1 tsp vanilla
+ 200g dark chocolate
+ 200g unsalted butter
+ 3 eggs
+ 3 yolks
+ ½ cup caster sugar
+ 1 tbsp flour
23
first person
METHOD
1 Prepare pears first: peel, leaving stem on top, and remove core
from bottom.
2 In a saucepan, add water, sugar and vanilla. When boiling, add
pears, cooking until soft, then drain and set aside.
3 For fondant: melt butter and chocolate in a bowl sat in a
saucepan over a low heat.
4 In a separate bowl, mix eggs, yolks and sugar until pale
and thick.
twitter.com/foodiehk // april 2011
5 Fold in chocolate and butter mixture, mix well, then add flour.
6 Grease 2 large ramekins, place poached pears in each one and
add chocolate mixture evenly.
7 Bake at 160°C for 25 minutes.
8 Serve with chocolate sauce or whipped cream.
24

f dWAR
food war

GREEN & BLACK’S ORGANIC DARK CHOCOLATE THEO ORGANIC FAIR TRADE RICH DARK
($42/100g) CHOCOLATE ($40/84g)

This no nonsense bar is a good Fragrant and delicate, this

entry point into the world of dark
chocolate. It has the standard
70% cocoa content but a subtle,
creamy and smooth taste that
bridges the gap between milk
chocolate and dark. It’s flavourful
but straightforward, let down
somewhat by the slightly oily finish.
Seattle-made 70%er is a mild dip
the dark sea that has no thrills
or spills, instead bobbing along
gently and consistently. What it
lacks in wow factor it makes up
for in sweetness and creaminess,
avoiding the oily drawback of the
Green & Black’s bar.

FOODIE RATING
FOODIE RATING

spiced hot dark chocolate

Incorporating the healthy antioxidants of organic dark chocolate and
cutting out fatty milk, here’s our guilt-free and delicious hot chocolate.

INGREDIENTS METHOD
+ 1 cup soya milk Place all ingredients into a pot
+ 40g organic dark chocolate  and gently heat until chocolate
+ ¼ tsp ground nutmeg has melted. Adding honey or
+ ¼ tsp cinnamon sugar as desired. Serve with a
+ 1 large pinch of salt cinnamon stick. 
 25

food war
Easter chocolate is fun for all the family. Dark chocolate is not.
A taste acquired with maturity, the dark stuff isn’t often first
choice. In true pioneering spirit, we’ve coupled it with organic
to see what this dark corner has to offer.

ALTER ECO DARK CHOCOLATE CACAO VIVANI EDEL BITTER ($35/100g)

($55/100g)
The Bolivian beans and crunchy
‘nibs’ provide a crunch to this
exquisite 73% cacao trip to the
dark side. The texture, taste and
consistency are perfect, with its
rich, buttery tones offsetting the
bitter bite often found with dark
chocolate. The only minor flaw is
the lack of an aftertaste – once
it’s gone, it’s gone.
FOODIE RATING
This German block, chock full
with Ecuadorian beans, is a
dark horse. At first its flavour
is a flat out standard dark
chocolate taste that struggles
to flourish, but this sleeper hit
has a satisfying earthy but fresh
aftertaste that arrives after the
crisp chocolate has gone and
lingers long after.
FOODIE RATING

The winner is
alter eco! *Available at all major supermarkets

ORGANIC: WHAT’S THE DIFFERENCE?

Simply put, organic food is grown without the use of man-
made chemicals. All imported food carries that country’s
www.foodie-magazine.com // april 2011

organic code stamp from the regulating bodies, while we still

lag behind with no clear definition or organisation to keep
an eye on our food pitched as friendly and healthy. For now,
unless it can be verified take local ‘organic’ produce with a
pinch of salt, and probably MSG.
26
gourmet weekenders

gourmet
Weekenders
Us foodies like nothing more than a
food-filled weekend break. So with Easter
holiday season looming, Dominique Afacan
decided to do a triple trip to investigate.
Here’s the cream of our city break crop.
 27

gourmet weekenders
dummy caption
photography by www.rosaanddaniel.com

bubble tea
taiwanese sausage photography by www.rosaanddaniel.com

taipei
the teacher’s pet
In a nutshell: Taiwan is all over the HK press at
the moment thanks to a massive marketing drive
from the tourism board. PR-backed or not – this
Taiwanese Pepper Buns Bubble Tea
town has some local fodder to be proud of. Sausages (hú-jiao-bing) (zhen-zhu
(tái-wan nai-chá)
Best street food: Oyster omelette, mango ice,
xiang-chang)
stinky tofu (it really is), Taiwanese sausage
(fatty pork), coffin bread (a meat-filled
sandwich), bubble milk tea (tea with tapioca
balls) and masses of quality vegetarian food.
SMALL DETAILS
Head to Shilin Night market to try it all out – it Fly Direct: Cathay, China Airlines, Dragonair, Evaair.
starts mid-afternoon and doesn’t close until
Stay? The W Hotel (www.starwoodhotels.com)
www.facebook.com/foodiehk // april 2011

around 2am.
– this newly opened branch signals Taipei’s new
Off the Streets: Din Tai Fung (www.dintaifung. status as a hip holiday destination.
com.tw) – this Taiwanese-born restaurant chain is
Can’t make it? A cup of tea will help. Head
famed worldwide for its steamed dumplings. There’s
to Gong Cha (New Hennessy Tower, 263
also a Michelin Star-awarded Hong Kong branch
Hennessy Road, Wanchai, T 2877 6699) for the
in TST.
bubble variety.
28

singapore
gourmet weekenders

the melting pot

In a nutshell: Singapore’s many cultural influences
Roti Prata Satay Chilli Crab
mean that you’ll find perfect versions of Chinese,
(roh-tee (sah-tay) (same)
Indian and Malay cuisine across town. Peranakan prah-tah)
cusine is the hybrid of all these influences.

Best street food: Satay, Nasi Lemak (coconut

rice topped with meat or fish), roti prata (Indian
pancake), laksa (noodle sin spicy sauce), chilli
crab. Head to one of the 40,000 hawker stalls
across town – all of them licensed and incredibly
clean – to try it all out.
Off the Street: Ku De Ta (www.kudeta.com.sg) –
There are mixed reviews about the food at this new
restaurant atop the Marina Bay Sands hotel – but
one thing is for sure; the views are unparalleled – so
the experience will be memorable whether or not
you’re a fan of the Asian cuisine. For something more
authentic head to True Blue (www.truebluecuisine.
com) – an award-winning Peranakan Restaurant in a
restored shophouse.
SMALL DETAILS
Fly Direct: Cathay, Jetstar Asia, Singapore
Airlines, Tiger.
Stay: The Fullerton Heritage (www.
thefullertonheritage.com) is a stunner but if
your budget doesn’t stretch that far, try Wangz
Hotel (www.wangzhotel.com) – a boutique
joint with a rocking roof garden.
Can’t make it? A steaming bowl of seafood
laksa and a lime soda at Malaymama (Shop
11A, Mercer Street, Sheung Wan. T 2542 4111)
in Sheung Wan may take the edge off.

marina bay sands

food market laksa noodle

30
gourmet weekender

barbecued meat

a bangkok street vendor fruit vendor

bangkok
the hectic hotspot
In a nutshell: Thai food is all about exotic Spring Roll Pineapple Coconut Juice
flavours, harmony and spices. And a lot of (pho pia tod) Fried Rice (náam má-
rice. There’s a huge emphasis on sharing and (kao pad práao)
sup-pa-rod)
generally there are no starters, everything comes
at once. Best of all, Thais love to snack, so you
can find something to eat all day long from a
huge range of stalls and restaurants.
SMALL DETAILS
Fly Direct: Air Asia, Bangkok Airways,
Best street food: Yang (grilled meat sticks),
Cathay, Emirates.
noodles (crispy/fried/in soup) with fish or meat,
fish cakes, spring rolls, fried chicken, khanom Stay: The hotels along the river are great for
kaek (deep fried bananas), coconut ice cream. grandiose glamour but for something more
personal try out the Baan Pra Nond (www.
Off the Streets: Bo.lan (www.bolan.co.th) –
baanpranond.com) – a renovated house with
Run by Aussie Dylan Jones and Thai chef Bo,
heaps of charm and history.
this hip resto serves traditional Thai food with
a twist. Can’t make it? Tuck into a feast at Tuk Tuk
Thai (Graham Street, Central. T 2542 2760).
– a basic but brilliant dinner spot in Central.
 33

recipes
recipes

simply sauce.
Pasta dishes are simple pleasures
– a few ingredients quickly thrown
together magically fuse to deliver
a taste experience far greater than
the sum of its parts. With endless
outcomes and limitless horizons,
exploration is part of the fun.

Recipes by Luis Porras

www.facebook.com/foodiehk // april 2011
34
how to

how to...

cut onions without crying

It’s not an emotional process but the amino acid sulfoxides that
are released will always leave you streaming. That is unless you…

1 Cut the onion underwater. 2. Freeze the onion before 3 Soak the onion in water
Trapping the tear-jerking cutting it (no longer than beforehand, diluting the
chemicals in an aquatic tomb 10 minutes to keep the flavour sulphuric compounds
and texture)

4 Use your sharpest knife, 5 Turn on the fan and stand 6 Wear goggles. Swimmers and
leaving more of the onion’s cell out the way. This should drag scientists rejoice, you can use your
walls intact the fumes up and out before trusty tools in the kitchen, goggling
they can hit your face. up before you start the chopping.

measure out portions

There is no hard rule on portions as it’s very much a personal thing
but 70-80g whilst dry per person should be fine. More than enough
is ok too as it keeps – perfect for lunch the next day! The simplest
method, however, is to get hold of a spaghetti measurer, available
at all good homewares store. Pop the sticks through the holes and
you’ve got correct portions in an instant.
 35

how to
Essentials:
pastaEverything you need for perfect pasta

cooking essentials jargon

+ A very large pot ‘al dente’ (to the bite)
+ Lots of water with olive oil and salt Firm pasta takes practice. Just get hands on, taking
bits out and trying them as you cook. Aim to catch
shape and sizes it before it gets floppy.

long cut (Spaghetti / Linguini etc.)

the big three
Best for thin sauce-based dishes.
+ Dry wheat flour semolina
short-cut shapes (Fusilli / Penne
(the most common supermarket variety)
etc.) Best for thick sauces with lots of
+ Pasta with egg yolks
ingredients – easy to get all elements
(another common dried type)
in one mouthful.
+ Fresh pasta

fresh produce (best for gnocchi, tortellini and ravioli)

A rawer feel, usually with garlic, sauces

chillies, olives or anchovies.
tomato based
The Italian way is keep it simple, tomato and basil
cupboard essentials being commonplace. Outside of Italy these sauces
+ Three types of pasta are loaded with everything at hand, including
+ Butter mushrooms and bell peppers.
+ Parmesan cream based
+ Olive oil White sauce, usually with dairy products.
+ Tomato paste
+ Can of chopped tomatoes
+ Black pepper
+ Sea salt
twitter.com/foodiehk // april 2011
36
recipes

Adding egg
yolk gives a
silky finish.

carbonara
 37

carbonara mushroom sage sauce

recipes
SERVES SERVES
PREPARATION TIME 10 minutes PREPARATION TIME 10 minutes
COOKING TIME 10 minutes COOKING TIME 10 minutes

INGREDIENTS INGREDIENTS
+ ½ cup pancetta + ½ cup brown mushrooms
+ 2 tbsp butter + ½ cup beef stock
+ 1 clove garlic, chopped + 2 tbsp butter
+ ¾ cup cream + fresh sage
+ 3 tbsp Parmesan cheese + salt and pepper
+ 2 egg yolks
+ salt METHOD
1 Clean mushrooms and cut into quarters.
METHOD 2 In a frying pan, melt butter and sauté mushrooms.
1 In a frying pan, melt butter and add sliced 3 Add beef stock, season with salt and pepper.
pancetta and garlic. Add cream then salt 4 Add cooked fagottini and sage leaves.
to taste. 5 For extra flavour, add parmesan.
2 Turn off the heat, add cooked pasta, toss in
Parmesan cheese and add two egg yolks for RECOMMENDED PASTA
a silky finish. Fresh fagottini pasta filled with porcini
3 Serve in large bowls.

RECOMMENDED PASTA Spinach fettucine

www.foodie-magazine.com // april 2011

mushroom sage sauce

38
recipes

pomodoro crudo
SERVES INGREDIENTS
PREPARATION TIME + Rigatoni pasta, cooked + extra virgin olive oil
15 minutes + 1 pack cherry tomatoes, halved + oregano
COOKING TIME + 1 tbsp fresh basil, chopped + salt and pepper
0 minutes + 1 tbsp fresh Italian parsley

METHOD
1 Mix tomatoes, basil, oregano and parsley in a bowl.
2 Add generous amount of olive oil, season with salt and pepper.
3 Add cooked pasta, ½ cup of the water the pasta was cooked in
and toss.
4 For extra flavour add Parmesan cheese.

RECOMMENDED PASTA Penne

pesto
SERVES
PREPARATION TIME
15 minutes
COOKING TIME
10 minutes

INGREDIENTS
+ 1 bunch basil
+ 1 clove garlic
+ 2 tbsp pine nuts
+ 1/3 cup Pecorino cheese
+ 1/3 cup Parmesan cheese
+ 3 tbsp extra virgin olive oil
+ coarse salt

METHOD
1 With a pestle and mortar
or food processor, blend
all ingredients to a
smooth paste.
2 Add a little of the hot water
you cooked the pasta in.

pesto RECOMMENDED PASTA

Linguine
 39

recipes
This sauce requires no
cooking! Great for warm
spring days.

www.facebook.com/foodiehk // april 2011

pomodoro crudo
40
recipes

vongole: clam sauce

vongole: clam sauce

SERVES INGREDIENTS
PREPARATION TIME + 8-10 clams + ½ cup white wine
10 minutes + 2 cloves garlic, chopped + extra virgin olive oil
COOKING TIME + 2 tbsp fresh Italian parsley + salt and pepper
20 minutes
METHOD
1 In a frying pan, pour a generous amount of olive oil, add garlic.
2 Add fresh, washed clams, white wine, and cover until clams open.
3 Add cooked pasta, season with salt and pepper.
4 Add fresh parsley, a little of the water the pasta was cooked in
and toss vigorously.

RECOMMENDED PASTA Spaghetti

 41

promotion
roasted lamb rack
SERVES x4 INGREDIENTS
PREPARATION TIME + ½ cup fresh breadcrumbs + 1 tbsp Dijon mustard
20 minutes + 2 tbsp minced garlic + olive oil
COOKING TIME + 2 tbsp chopped fresh rosemary + salt and pepper
30 minutes + 1 (7 bone) rack of lamb,
trimmed and frenched

METHOD
1 Preheat oven to 450°F (230°C) with rack in the center position.
2 In a large bowl, combine breadcrumbs, garlic, rosemary, 1 tsp salt and
¼ tsp pepper. Toss in 2 tbsp olive oil to moisten mixture. Set aside. MEATMARKET
3 Season the rack all over with salt and pepper. Heat 2 tbsp olive SHOPPING LIST
oil in a large, heavy, ovenproof pan over high heat. Sear rack of
+ 1 lamb rack – trimmed
lamb for 1-2 minutes on all sides, set aside for a few minutes.
and frenched
4 Brush the rack of lamb with the mustard then roll in the
+ 1 bunch rosemary
breadcrumb mixture until evenly coated. Cover the ends of the
+ 1 bag potatoes
bones with foil to prevent charring.
5 Place the rack bone-side down in the pan. Roast the lamb in
the preheated oven for 12-18 minutes, depending on how well
cooked you want it. With a meat thermometer, take a reading in
the center of the meat after 10-12 minutes and either remove the
twitter.com/foodiehk // april 2011

meat or leave cooking to taste. Let it rest for 5-7 minutes, loosely
covered, before carving between the ribs.
6 Serve with roasted baby carrots and garlic roasted potatoes.

Meat Hotline: 8135 1394 Website: www.meatmarket.hk

Email: customer-service@meatmarket.hk
42
dinner and a movie

dinner and a movie:

Lady and the Tramp
Text by Tom Cassidy

As we leave the pasta bonanza, it’s only right that we end with
dogs kissing. We’re talking of course about the classic spaghetti
and meatballs scene from Disney’s wonderful 1955 feature Lady
and the Tramp.

Like all of Disney’s best, the tale of a high-class pedigree dog’s

love affair with a street mutt mongrel is an anthropomorphic feat.
You’ll laugh, you’ll cry and you’ll get very hungry upon revisiting
the grimy back alley where one of Hollywood’s most romantic
scenes takes place. Lady and the Tramp is perfect viewing for an
Easter afternoon, especially when introducing a new generation
to the timeless joy of Disney’s golden era.

meatballs
By now you know your way around a pasta dish
so whip up these movie meatballs, get creative,
knock up a sauce and enjoy.

SERVES
PREPARATION TIME 10 minutes
COOKING TIME 10 minutes

INGREDIENTS METHOD
+ 100g ground beef 1 In a mixing bowl, combine all ingredients,
+ 1 egg finishing with the bread (squeeze out excess
+ 300g crusty bread, soaked in water water beforehand).
+ 1 tbsp rosemary 2 Mix ingredients with your hands until evenly
+ 2 tbsp grated parmesan cheese combined and moist.
+ ½ chopped onion 3 Divide mixture into ping-pong ball sized blobs,
+ 1 tsp olive oil rolling with your hands.
+ black pepper 4 In a pan, cook meatballs until they begin
+ salt to brown.
5 Add meatballs to your uncooked sauce, cook
together then serve.
 43

promotion
c y!
ra
cake pop

Last year we couldn’t move for cupcakes. They still

hold a place in our hearts but we’ve made room
for a new love – cake pops. The decadent little
cakes on sticks are as yummy as they are cute and
have taken America by storm. For your Hong Kong
fix, Complete Deelite are on the pulse, harnessing
the scope for personalisation and fun to be had
with these delicious sweet bundles.
Part of the joy of cake pops comes from their
versatility – they can be any flavour, from vanilla
to chocolate, red velvet to lemon – the options are
endless and that’s just the inside! Outside they are
coated in ‘chocolate melts’: white chocolate that
can be coloured to suit the decoration, something
which is only limited by your imagination. Just take
a look at the cute dogs, chicks and hearts here to
kick-start your inspiration.
Complete Deelite offer classes in cake pop making
and once you have the basics (conquerable in just
one two-hour fun-filled lesson) the sky’s the limit
for your cake pop creations. Perfect as gifts, treats,
works of art or all three at once, these adorable
novelty cakes are this year’s hottest food.

april
UPCOMING CLASSES
www.foodie-magazine.com // april 2011

We Luv Cake Pops

• April 7th 4-6pm
• April 12th 4-6pm

Not free this month? Check www.completedeelite.com for

May’s cake pop classes, as well as the complete list of classes.
Alternatively, pop into the store to buy readymade cake pops as
the perfect gift.
44
eating my words
Tuesday
for Tossers
A precursor to Easter, Shrove
Tuesday was a hoot during
scholastic years. With
adolescent anticipation centred
on the coming chocolate egg
consumption, the day arrived
with annual surprise. A forgotten
gem, suddenly an inconspicuous
weekday was transformed into
something marvellous.
Curbing whatever connotations
the day held with religious sorts,
‘Pancake Day’ is a handle that,
integrated more often than not
with a non-school uniform day,
garnered a sense of jubilation.
The school day would drag for
an eternity and the journey home
felt like a sluggish tour of the
county, but the familiar crunch
of my key stirring mechanisms
within the front door’s weathered
Yale lock would finally, finally
come. Schoolbag discarded
beside a teetering pot plant, shoes
kicked to a corner and blazer lost
somewhere in the interim, this
was standard protocol for an
ordinary day.
Pancake Day, however,
saw a deviation in post-
curricular activity; a bedroom
of Warhammer models and
videogames would remain
untouched. Instead, rushing to the
kitchen with pace enough to rouse
the dog and scatter the cats, the
eating
my words with benjamin hall
pantry would become a hive of The monster with burnt edges,
activity. Frantic and uncouth, dry patches and a meagre
snatching ingredients and bowls circumference served his
like a starving orphan, I’d wait for purpose each year, swiftly
the rest of the house to catch up. doused, folded and devoured
to the tune of batter hitting the
pot pan.
rushing to the
kitchen with If we weren’t so unpractised
things would be different for
pace enough to
him, but if we were making
rouse the dog and pancakes all year round we’d be
scatter the cats less likely to each eat 27 of them
on Pancake Day and it wouldn’t
be Pancake Day at all, it’d just be
Once adult supervision had Tuesday with crepes for dinner.
introduced flour, butter and eggs
to a counter filled with sugary
toppings, batter production
would commence. Coupled with
ham-fisted lemon squeezing
and all manner of metal bending
required to detach the golden
syrup’s lid, the first pancake was
always a dud.
An ugly, tattered fellow, his
shortcomings provided the
memory jolt necessary to
straighten out his siblings; a
touch more batter, a keener eye
and smoother tossing motion.
Benjamin Hall doesn’t boast qualifications relevant to
gastronomy, nutrition or a food publication. He does,
however, write a lot and is often found eating whilst
doing so.