the gourme t guide 2017 · "gourmet guide" is published by the standard in march 2017...

Special edition 2017

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Long live the darling duo!Since time immemorial, wine has been a

regular accompaniment to food; as culinary and winemaking traditions go hand in hand, food and wine have become natural partners in indulgence.

If you have been around long enough like me, you may recall the days in the last century when Cognacs ruled banquet tables around town. Those who dared to add soft drinks to dilute the wine were labeled heretics, and looked on with disdain.

But times have changed, and the drinking etiquette has relaxed. I remember attending a Cognac function a few years back hosted by a name winery, and the host actually encouraged everybody to keep experimenting by adding iced water, ice cubes, ginger ale, and even Coke!

The trendy ‘art’ of food pairing has emerged in recent years with the popularization of

wines. No restaurant can claim to be a fine dining establishment without a sommelier to offer recommendations on pairing wines. And these days, have we moved on from the old anecdote of ‘White wine with fish; red wine with meat’! Champagne, for instance, is now being promoted for food pairing, in addition to its status as a celebratory drink.

From merely an alcoholic beverage, wine has evolved into an essential component of dining, making the entire gastronomic experience even more enjoyable.

A wine expert made the point that food and wine pairing can be like sex and pizza: even when it’s bad, it can still be pretty good. I will drink to that!

Andy NgFeatures Editor

Editor's MEssagE

2 The GourmeT Guide • 2017

Level 2, Hotel Jen Hong Kong (MTR: HKU, Exit B2),508 Queen’s Road West, Western District, Hong Kong

For reservations, call 2213 6613

Nasi Lemak Penang Assam Laksa

Cereal Prawns Fried Carrot Cake

Ikan Pari Bakar Kuih Dadar

Satisfy Your Cravings forMalaysia & Singapore Cuisine All Day!

20 European

14 International

12 Chef at Home

8 What's Hot

Make your own coffee

8 Discover, indulge & socialize9 Wine x International Women’s Day10 Hong Kong secures seven entries at Asia’s 50 Best Restaurants 2017

28 Buon appetito x 2! 32 Contented with the world

Gourmet Guide 2017


Contents

"Gourmet Guide" is published by The Standard in March 2017

Display Advertising Department 10/F., Sing Tao News Corporation Building,3 Tung Wong Road,Shau Kei Wan, Hong Kong

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Features Editor: Andy NgReporters: Natasha Chan, Cindy WanDesigner: Manman ChanBusiness Director: Irene Chan

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62 Lifting gourmet dinners to another level

64 A wine that intertwines with art and sustainability

66 Vintage coffee enhances the indulgence

68 Cocktail72 Smart, sexy and sophisticated –

cocktails for women

60 Wine

46 Asian

38 American

Gourmet Guide 2017


Contents

Back for the second edition, Taste of Hong Kong presented by Standard Chartered 2017, will be held from 16 to 19 March at Central Harbourfront. Welcoming diverse culinary cultures, the festival is perfect for those who enjoy discovering new ingredients, exploring new mouthwatering flavours paired with champagne & craft beer.

At the festival, gourmands can sample over 50 of the best delicacies made by Hong Kong’s most celebrated restaurants, including Café Gray Deluxe, Duddell’s, Yardbird and more. Chefs will go out of their way to include rare and interesting ingredients in their signature dishes to satisfy foodies’ sophisticated tastes. Create your dream tasting menu with dishes starting from as little as HK$50.

Bigger than ever, the festival will feature interactive activities like live cooking demonstrations at the Porsche Taste Theatre in association with Food Network, where guests can pick up handy tips from the likes of Chefs Richard Ekkebus of Amber, Shane

Osborn of Arcane, Max Levy of Okra, Aaron Gillespie of 22 Ships, Lee Man Sing of Mott 32 and more.

Wan t t o hea r d i r ec t l y f r om top chefs, F&B inf luencers and tastemakers on latest trends? The #TatlerTable discussion series are open to all throughout all sessions.

Diners can also delve into the Laurent-Perrier Champagne bar for a glass of bubbles; coffee from illy, cold press juices from Bless, Michters Whiskey & G Vine Gin from Brand Connect and the list continues.

Shop till you drop – The Gourmet Market will offer a range of premium food and beve rages f rom 60+ producers.

Book in advance & save on General Admission and limited VIP tickets. Enjoy extra benefits as a Standard Chartered Credit Cardholder with up to 34% off General Admission tickets. Terms & conditions apply.

Discover, indulge & socialise Get excited for exclusive gastronomic experiences at the world’s greatest restaurant festival – Taste of Hong Kong presented by Standard Chartered.

TasTe of Hong Kong hongkong.tastefestivals.com

WoW fesTival Date: March 10 (Friday)Time: 1700–2100Location: HKGCC Chamber Theatre (Hong Kong General Chamber of Commerce) - 22/F United Centre, 95 Queensway, AdmiraltyTickets: Cocktail, Wine Tasting & Pop-up Workshops – HK$300; Full Access – Seminars, Cocktail, Wine Tasting & Pop-up Workshops – HK$800Website: www.debramasterofwine.com/wow

Looking for a fresh way to celebrate International Women’s Day? Teaming wow-worthy women with wonderful wines, Hong Kong’s first Women of Wine (WoW) Festival is full of inspiration, learning, tasting, mingling and fun.

Wine x International Women’s Day

Hosted by Asia’s very first Master of Wine, Debra Meiburg, the Swire WoW Festival combines wine tasting with inspirational seminars. The speaker list is a who’s who of the city’s most successful women in the food and wine sector, along with blockbuster women in business, corporate trailblazers, powerhouse entrepreneurs, key industry leaders and trendsetters.

Key features of WoW Festival include seminars by Debra Meiburg – Let Me Introduce You to Your Tongue – a fun and informative practical introduction to tasting wine like the pros, with tongue-tingling exercises; and Know Your Bubbles: Champagne + Sparkling Wine – learn the art of tasting bubbles from around the world, and how to choose the best way to toast each and every occasion.

Apart from tasting some of the best wines made by women and enjoy delicious canapes, guests can also meet Hong Kong’s dynamic female importers, with pop-up workshops on wine, food, entertaining, the latest accessories, and much more, hosted by experts like Vicky Lau (Tate Dining Room & Bar), Peggy Chan (Grassroots Pantry), and Yvonne Cheung (Sommelier, Swire Group).

There’s more to cheer for – a special guest appearance by actress and celebrity winemaker Bernice Liu, gives you glamour, girl power and grapes all under one roof! So grab your best friends, colleagues, sisters, Pilates’ pals or brunch buddies for a stylish and entertaining evening.

Debra Meiburg

Vicky Lau

8 92017 • THE GOuRMET GuIDETHE GOuRMET GuIDE • 2017

What's hot

Before an audience of the region’s most celebrated chefs, industry VIPs and international media, the list of Asia’s 50 Best Restaurants was recently announced on an awards ceremony at the W Hotel in Bangkok, Thailand.

hong Kong secures seven entries at asia’s 50 Best Restaurants 2017

Amber (No.3) at The Landmark Mandarin Oriental Hotel in Hong Kong is again named The Best Restaurant in China. Other Hong Kong restaurants on the list of 2017 include longtime favorites Lung King Heen (No.17), Ta Vie (No.33), L’Atelier de Joël Robuchon Hong Kong (No.41) and The Chairman (No.47). Ronin, one of the 10 new entries in the 2017 list, debuts at No.45.

Hong Kong’s celebrated Italian chef Umberto Bombana has double reason to celebrate. While his acclaimed restaurant, 8½ Otto e Mezzo BOMBANA, rises nine places in the list to No.4, he is the 2017 recipient of the Diners Club® Lifetime Achievement Award. Chef-restaurateur May Chow of Hong Kong’s Little Bao also joined the ranks of honorees, as she is named Asia’s Best Female Chef.

Sponsored by S.Pellegrino & Acqua Panna, the Awards is now in its fifth year, and covers 13 nations in total, showcasing a rich variety of innovative dining concepts and emerging talents across Asia.

Asia’s 50 Best Restaurants is created by The Diners Club Asia’s 50 Best Restaurants Academy, an influential group of over 300 leaders in the restaurant i ndu s t r y a c r o s s A s i a , each selected for their expert opinion of Asia’s restaurant scene.

The judging panel is made u p o f f o o d writers and critics, chefs, restaurateurs and highly regarded ‘foodies’, with Deloitte as the official independent adjudication partner.

Gaggan in Bangkok retains the dual titles of The Best Restaurant in Asia and The Best Restaurant in Thailand for the third consecutive year. Chef Gaggan Anand draws inspiration from the street food of his home town of Kolkata, reinterpreting traditional Indian cuisine with modernist cooking techniques.

Singapore – Andre (No.2)Japan – Narisawa (No.6)Korea – Mingles (No.15)

Taiwan – RAW (No.24)Sri Lanka – Ministry of Crab (No.29)

India – Indian Accent (No.30)The Philippines – Gallery Vask (No.35)

Highest New Entry Award – Odette, Singapore Asia’s Best Pastry Chef – Kazutoshi Narita, Tokyo

Chefs’ Choice Award – Dave Pynt, SingaporeThe Art of Hospitality – Den, Tokyo

Highest Climber Award – Locavore, Bali Miele One To Watch Award – TocToc, Seoul

Other individual country /region awards include:

112017 • THE GOuRMET GuIDE10 The GourmeT Guide • 2017

What's hot

Chic and compact, the Multi-Capsule Coffee Maker is space-efficient and aesthetically appealing, suitable for modern homes with limited space.

Catering to different tastes, the seven capsule adaptors of the Multi-Capsule Coffee Maker are compatible with different capsule brands, coffee pods and ground coffee.

With the ‘Large Cup’ (40-65ml) and ‘Small Cup’ (20-30ml) selection, you can customize the volume of your cup of coffee – simply press and hold either of the buttons until the desired volume is reached.

Meanwhile, the 7-level temperature settings allow you to adjust the temperature according to your own preference, and the 19-bar high pressure pump extracts the essence of coffee, releasing the mellow, aromatic flavor.

Apart from a smart cylindrical design, the external water tank is delicate and easily detachable, which is convenient for cleaning and filling in water. The large 0.8L capacity also enables you to make multiple cups of coffee at a time.

Other user- f r iendly features inc lude anti-drip design, capsule adaptor storage compartment, and a simplistic control panel with only three buttons, which means easy and straight-forward operation.

Pure indulgence in mellow flavors, German Pool’s Multi-Capsule Coffee Maker allows you to create your own cup of coffee instantly.

Make your own coffee

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


CHEF AT HOME

INTERNATIONAL

Situated at the Jao Tsung-I Academy in Mei Foo, this two-storey restaurant Yi’s kitchen is nestled in an antique Grade III historical building, and offers diners all-day Chinese and Western delights, including a selection of vegetarian dishes. Not only is it an ideal place for locals and tourists to explore Hong Kong’s unique “east meets west” culture, the time-tested architecture also makes it perfect for weddings, private parties and corporate events.

The versatile culinary team in Yi’s Kitchen is geared to please everyone. No matter you are an Asian diner or a western tourist, you will find the dishes that best suit your palate in the diverse menu. For those who seek authentic Chinese dishes, try Seasonal Vegetable Yellow Curry with Brown Rice (HK$78) or Stir-fried Beef with Dried Shrimp & Chives (HK$78).

Apart from traditional Western choices such as soup, salad, pasta and rice, the menu also features a wide selection of international dishes, such as Baked Germen Pork Knuckle with sauerkraut (HK$245) and Baked OX-

tail with Portobello Mushrooms with port wine (HK$198). Burgers, BBQ dishes and desserts are also on the menu.

Dine in classic ambience.

Yi’s Kitchen

Opening hoursMon-Sun, 0800-2200Breakfast, 0800-1030 Lunch, 1030-1500 Tea, 1500-1800 Dinner, 1800-2200Signature dish Signature Yi’s Chicken

Average price HK$200-400 per headPayment method Cash, Credit CardsWine corkage fee HK$100Cake cutting HK$25 per head

A mere 5-minute walk from Wong Chuk Hang MTR station which can be reached in about 8 minutes from Admiralty on the newly-opened South Island Line, LIS Café is a breeze in terms of accessibility and is increasingly popular with gourmands.

In celebration of the arrival of spring, the restaurant is rolling out an attractive dining offer of buy 2 adults get 2 children or senior free of the holiday brunch buffet from now until May 1, 2017.

Boasting an extensive choice of international gourmet dishes, ranging from chilled prawns and mussels, assort Japanese sashimi, scrumptious green salads, made-to-order pasta and omelet, pizza to Chinese dim sum, LIS Café caters to the taste of all ages. Your kids will have a ball with the luscious desserts, and if you have a sweet tooth, they will also put a smile on your face and perfect your day.

LIS Café in L’hotel Island South offers family discount for its brunch buffet throughout this spring.

LIS Café

Opening hoursMon-Sun, 0630-0000Signature dishHainan Chicken Rice / French Style Suckling Pig / Bouillabaisse / Serradura

Average priceHK$300 up per headPayment methodCash, Credit Cards

Yi’s Kitchen Block H, Jao Tsung-I Academy,

800 Castle Peak Road, Kowloon 2811 9398

[email protected] www.epicurean.com.hk

Lis café Podium, Level 3, L’hotel Island South,

55 Wong Chuk Hang Road, Aberdeen 3968 8833 www.lhotelgroup.com

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InternatIonal

The GourmeT Guide • 2017 172017 • THe GOuRMeT GuIDe

Crafted from Japanese walnut, with traditional old-world ambience of a private club, Bar De Luxe is a Japanese cocktail bar, brought to life by ueno Hidetsugu, the legendary mixologist and owner of Tokyo’s internationally-renowned cocktail mecca, Bar High Five. ueno-san’s protégé, Yuriko Naganuma, has moved from Tokyo to Hong Kong, spearheading the bar as Head Bartender.

Guests can sample signature cocktails concocted exclusively for Bar De Luxe, such as The Hidden Gem (Nikka from the barrel whisky, with Japanese yomogi herb liqueur, Averna Amaro and sugarcane syrup), alongside rare and exceptional wines and spirits.

Yuriko also mixes bespoke creations based on individual tastes and moods. Take a sip of Full Bloom, and experience Japan’s spring phenomenon on your taste buds. The drink combines Kirin Fuji Sanroku Whisky with bespoke cherry blossom liqueur, Luxardo Maraschino, lemon juice and homemade roasted tea bitters.

Switch up your cocktail game with Misty, an intriguing sake cocktail created with Nanbu Bijin Sake,

6100 vodka, DOM benedictine and honey liqueur. Meanwhile, the classic Black Negroni is a mix of Bulldog London Dry Gin, Carpano Antica Formula and Fernet Branca. Savor these drinks with a variety of light bar bites, including Iberico Grand Cru Huelva Jabugo, and BonBons Lomo (Pork Loin) with foie gras, cheese and olives.

Take a seat at the luxurious bar inside Attire House, and watch the mixologists work their magic.

Bar De Luxe

Opening hoursMon-Wed, 1000-0000; Thu-Sat, 1000-0200Average priceHK$100-200 per headPayment method Cash, Credit Cards

Café 100 by The Ritz-Carlton sky 100 Hong Kong Observation Deck, 100/F, International

Commerce Centre, Kowloon Station, Hong Kong 2263 2370 www.sky100.com.hk

Limewood Shop 103-104, The Pulse, 28 Beach Road, Repulse Bay 2866 8668 www.limewood.hk

Opening hours Lunch, Mon-Wed, 1200-1430, Thur-Sun, 1200-1600 Dinner, Mon-Sat, 1800-2230, Sun, 1800-2200 Bar, Sun-Thur, 1200-2330, Fri-Sat, 1200-0030Signature dish 24Hr Charred BBQ Ribs / Charred Whole Sea Bream / Vietnamese Fish TacoPayment method Cash, Visa, Mastercard, AEWine corkage fee HK$360-$700 per bottle

Opening hours Sun-Thu, 1000-2100; Fri-Sat, 1000-2230Signature dish Soft serve ice cream made with fresh milk produced in Hokkaido, sweet and savory French crêpes, waffles, panini sandwiches and poffertjes prepared à la minuteAverage price HK$150 per headPayment method Cash, Credit CardsRemarks Outside food and beverage are not permitted into sky100

Bar De Luxe 29-30F, 8 Wyndham Street, Central 3706 5716 attire-house.com/bar

Bistro on the Mile 1/F, Holiday Inn Golden Mile, 50 Nathan Road,

Tsim Sha Tsui 2315 1118 www.holidayinn.com/hongkong-gldn

Opening hours Mon-Sun, 0600 - 0100Signature dish Sensational 7-Themed Seafood Buffet including Scallop, Oyster, Sea cucumber, King Prawn, Shellfish, Lobster and CrabAverage price HK$250-$500 per headPayment method Cash, Visa, Mastercard, AE, Diners Club, JCBWine corkage fee HK$300 per bottle

KITCHEN 6/F, W Hong Kong,1 Austin Road West, Kowloon Station 3717 2299 www.w-hongkong.com/en/kitchen

Opening hours Mon-Sun, 0630-2300Signature dish Seafood Buffet including fresh oysterAverage price HK$250-$1888 per head Payment method Cash, Credit CardsWine corkage fee HK$350 per 750ml Champagne corkage fee HK$600 per bottle

18

InternatIonal

The GourmeT Guide • 2017 192017 • THe GOuRMeT GuIDe

EUROPEAN

In 2011, when the wave of the American burger dish hit Paris, three young French with very different backgrounds but share the same passion for quality burgers – Steve Burggraf, Alexandre Auriac and Guillaume Pagliano – decided to create their very own French burger, bearing the French terroir and named it “Hamburgé”. That’s how Big Fernand started.

Following its successful Hong Kong debut last year at IFC Central, La Maison du French Burger has extended its winning formula to a street-level store in the heart of the city’s premier shopping district at Causeway Bay.

Big Fernand’s signature dish, “Le Bartholome” is made from premium cuts of Grade A Australian Angus beef, fresh French fries that are cooked in-house daily, and sprinkled with secret seasoning.

Meanwhile, the signature ‘elixir’ lemonades are developed in a small workshop in eastern France, with

exclusive ingredients and pure mountain water that are bound to refresh you and delight your day.

Caution: Not for the faint-hearted!

Big Fernand

Opening hoursMon-Sun, 1100-2300Signature dishLe Bartholome

Average priceHK$100-200 per headPayment method Cash, Credit Cards

Whether it’s for a special occasion or simply a relaxing night out, the candlelight at Le Blanc instantly puts you in the right mood for some outstanding culinary delights.

The thoughtfully curated dinner menu starts with a selection of ten appetizers, enough to make you play Hamlet in terms of making a decision. Each with its own irresistible appeal, there is the Jambon Iberian, which has gone through 36 months of drying, served with melon, cheese, olives and gherkin ($178); smoked scallop roll with crab mousse and orange caviar ($178); or the signature Sauté Foie Gras with apples and grapes for that superb feel of the soft crumbly fat melting in your mouth.

After a fruit sorbet to cleanse your taste buds, the sumptuous feast resumes with an array of tempting offers. For beef-lovers, munch on the Languedoc braised Beef Angus ($338) or the US Prime milk-fed rib eye ($388). Berkshire rack of Pork with truffle and grilled pineapple and port sauce is another succulent

alternative. To seal the juice within the meat, Le Blanc chooses expensive aseptic pork to make medium-well pork dish possible and hygienic enough to savor.

Finish with 9 choices of home-made desserts, such as Earl Grey Crème brulee, platter of 5 mixed cheeses with dried fruits, for a fulfilling evening.

Dine in Le Blanc for an authentic French indulgence in a private and romantic ambience.

Le Blanc

Opening hoursMon-Sat, 1200-1500; Mon-Sun,1830-0000 Signature dishRack of Pork / Foie Gras / Seafood Plate

Average priceHKD$500 up per headPayment method Cash, Credit Cards

Big Fernand G/F, 11 Pak Sha Road, Causeway Bay 6650 0652 www.bigfernand.hk

Le BLanc 6th Floor, 83 Wanchai Road, Wanchai 3428 5824 www.facebook.com/ALeBlancLtd

22

EuropEan

The GourmeT Guide • 2017 232017 • THE GoUrMET GUIDE

Located conveniently in the hub of vibrant Lan Kwai Fong, Mercato Hong Kong has captured hearts with its casual yet vibrant Italian dining style by world-renowned Michelin-starred Chef Jean-Georges Vongerichten, and Chef de Cuisine Anthony Burd.

The 5-course ‘Early Bird’ menu includes roasted beet & citrus salad with celery, mint & chilies; lightly fried calamari with spicy tomato sauce, black olives & capers; beef short rib pizza with spicy tomato, black olives, mozzarella & pepperoncini; crispy skin chicken with braised potatoes, lemon, golden onion, green chili & herbs; and a mandarin orange chocolate tart with sorbet to finish off.

Late-night eaters, this one’s for you. Mercato is bringing to Hong Kong the culture of ‘Cicchetti’, a Venetian tradition of enjoying savory small plates after hours. With 5 mouthwatering dishes, look no further for the perfect meal to remedy those late-night cravings.

Savor Mercato’s signature dishes such as house

made ricotta with cranberry, olive oil & grilled bread, or other favorites like rigatoni and meatballs with smoked chili tomato ragu, as well as the famous tiramisu – just to name a few!

Taking pride in being a Hong Kong grown restaurant, PICCoLo Pizzeria & Bar is a rising star in the ‘West Side Story’ as it takes advantage of the gentrification of Kennedy Town on Island West, and becomes an integral member of the vibrant F&B scene there.

In highlighting the diverse culture of Hong Kong, the pizzeria has recently installed a large colorful mural titled ‘Wall of HK Piccolo’ to its décor. This hipster-style ‘street art’ is set against a backdrop of fireworks over the Hong Kong skyline – curiously superimposed with the futuristic Tsing Ma Bridge and sci-fi ‘Transformers’ seemingly stalking Daffy Duck across Victoroa Harbour. It is also tinged with a plethora of converging cultures and characters – from kung fu legend Bruce Lee and comedian old Master Q, to vintage street scenes and a ubiquitous red taxi and tram.

“As a home-grown Hong Kong F&B brand, we thought it fitting to celebrate Hong Kong icons in an entertaining street-art style,” says Piccolo Group managing director, randy See.

Locals, as well as out-of-towners, are finding it a fun dining experience as the Hong Kong-style pizza topped with beef brisket curry creates a new sensation for the palate. This iconic local pizza makes a perfect match with local beer Thunder God Pale Ale, a must-try drink from the local brewery Moonzen.

Serving up fresh interpretation of Italian cuisine in hearty, sharing style. PICCoLo Pizzeria & Bar, a neighbourhood Italian eatery in Kennedy Town, is paying homage to Hong Kong icons with

a cheerful mural celebrating local heritage.

Mercato Piccolo Pizzeria & Bar

Opening hoursLunch, Mon-Fri, 1200-1430 Weekend Brunch, Sat-Sun, 1200-1500Aperitivo, Mon-Sun, 1730-1930 Dinner, Mon-Sun, 1800-2300

Opening hours Mon, 1800-2300 Tue-Thu and Sun, 1200-2300; Fri-Sat, 1200-2330Signature dish Pancetta Pizza with crispy bacon and tomato sauce topped with a soft egg /Neopolitan Linguine Vongole with fresh clams

Average priceHK$150-300 per headPayment method Cash, Credit CardsWine corkage fee HK$100

Signature dish House Made Ricotta with Cranberry / Beef Short Rib Pizza / Crispy Skin ChickenAverage price HK$200-400 per headPayment method Cash, Visa, Master, AE, UnionPayWine corkage fee HK$400 Cake-cutting HK$40 per head

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

Lan Kwai Fong, Central 3706 8567 www.facebook.com/mercatohongkong

PiccoLo Pizzeria & Bar Shop 1, Davis Street, Kennedy Town 2824 3000

24

EuropEan


A pizzeria and bar that promises to deliver genuine Italian cuisine, Amalfitana’s menu draws on the notion that it offers something for everybody. Food connoisseurs can indulge in a selection of starters and salads like the eye-catching ‘Tricolore’ and ‘Barley Salad’. Making use of a vintage Berkel slicer, there is also a selection of ‘Tagliere’, which consist of cured meats, cheeses and grilled vegetables.

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

For diners that are coming as a family, Amalfitana allows kids to feel right at home with games, coloring sets and their very own Bambino Menu, featuring fish-shaped pizzas like ‘Baby Pepperoni’, ‘Baby Prosciutto Funghi’ and ‘Baby olivia’.

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

Accompanying the menu is an impressive beverage program highlighted by house-made ‘Limoncello’ infusions, a dedicated ‘Spritz’ list, and multiple variations on the classic ‘Negroni’. Besides the specially-made drinks, patrons can also order from an Italian- centric wine list, as well as beers on tap, and classic cocktails.

An authentic taste of Amalfi at repulse Bay.

Amalfitana

Opening hoursMon, Wed-Sun, 1200-0000Signature dishMargherita pizza / Tagliere

Average priceHK$200-400 per headPayment methodCash, Credit Cards

offering modern European dining with stunning views of Victoria Harbour and the city’s striking skyline, the acclaimed restaurant at The Upper House has been welcoming guests since 2009.

Headed by award-winning Chef Gray Kunz, who draws on a lifetime’s experience in European, Asian and American kitchens, Café Gray Deluxe is committed to a hearty and healthy cuisine, as well as the traceability of ingredients for the good of the environment.

Its signature daily specials favor seasonal ingredients; the greater intensity and finesse of these products complement Café Gray’s philosophy and style of cooking – striving for locally grown, organic produce wherever possible, and using only the freshest ingredients in all of their dishes.

Some of the highlights in the ‘Market Menu’ of spring include Hokkaido scallop crudo with oscietra caviar green apple consommé; pan-roasted Icelandic cod with minted green peas; and sautéed foie gras with endives

and tardivo. Alongside is a wide range of desserts and à la carte selections like classic steak tartare.

Those who want to grab a drink can proceed to the handsome Café Gray Bar on the same floor.

A remarkable and romantic restaurant above Hong Kong, with a sophisticated style that speaks to discerning diners.

Café Gray Deluxe

Opening hours Mon-Sun, 0630-2230Average price HK$200-400 per head

Payment methodCash, Visa, Master, AE, UnionPay

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

Repulse Bay 2388 7787 www.amalfitana.hk

caFé gray deLuxe Level 49, The Upper House, Pacific Place,

88 Queensway, Admiralty 3968 1106 www.cafegrayhk.com

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EuropEan


When two legendary chefs combine their superb creative skills, their scintillating performance generates sparks that light up the culinary scene.

It’s an auspicious start to the new year for local gourmands when the three Michelin-starred Italian maestro Chef Umberto Bombana invited Chef Enrico Crippa of ristorante Piazza Duomo in Alba, Italy, for three days of culinary summit at his 8½ otto e Mezzo BoMBANA restaurant at Galaxy Macau and at Landmark Alexandra, writes Andy Ng.

Buon appetito x 2!

the culinary summitFans of Italian haute cuisine were treated

to an 8-course dinner menu with pairing wines from Ceretto in Piedmont, Italy. The gastronomic extravaganza included such notable dishes as Salad 21…31…41…51 which incorporates no less than 51 different veggies; Homemade Maccheroni with Blue Lobster ragout and Sea Urchin; Potato Cream with Lapsang Souchong and Alba White Truffle; and Mayura Signature Tenderloin,

Cheek and Truffle Jus, with Melanosporum Black Truffle.

“This menu represents a cross-section of my favorite dishes,” says the three Michelin-starred Chef Crippa. Starting as an apprentice in Milan at 16, he has since honed his skills all over Europe, understudying an array of star chefs of renowned restaurants. He also spent three years in the early 90s in Japan where he developed a profound appreciation for its simple and elegant cuisine.

the white truffle sensationNormally based in Alba, Chef Crippa

professes a great respect for the white truffle which features prominently in the menu. This treasured ingredient has, he says, a short season from the last week of September to December/January, and is tracked down with the help of dogs.

“The white truffle from the Alba region is superior in quality to other producing areas,” he explains. “It is a very special ingredient that is used in creative cooking. You only shave it, but you don’t cook it. And you can’t keep it for long because it will lose its aroma and flavor.”

Joining in the praise, Chef Bombana, also hailed as ‘the King of White Truffle’, points out that it is a status symbol due to its exclusivity. Unlike the caviar, for instance, which is available all year round, white truffle is in season for only a short period of time.

In describing its complex and yet subtle aromas, Bombana advises

gourmands to look out for the following qualities: garlic, toasted bread, honey, rosemary, thyme, sage, mushroom, hazelnut, walnut, apricot, and more.

“White truffle is such a delicate ingredient that the chef must possess the sensibility and the technique to bring out its flavors,” he emphasizes. “You must build the platform for the aroma to emerge. You slice thin flakes onto hot food for the explosive sensations to come through!”

ChefEnrico Crippa

ChefUmberto Bombana

28

EuropEan


italy’s finestIn the local culinary scene, Chef Bombana looms large, literally and metaphorically. He first arrived in 1993 to

manage Toscana at The ritz-Carlton Hotel Hong Kong, which quickly became an iconic destination for fine dining, and earned him the award of the ‘Best Italian Chef in Asia’.

In 2010, he established his flagship restaurant 8½ otto e Mezzo BoMBANA, a name chosen as a personal tribute to his favorite Italian film director Federico Fellini’s classic movie ‘8½’. Since winning two Michelin stars in its first year, the restaurant has advanced to a three-star rating for the last six consecutive years. It is the first and only Italian restaurant outside Italy to receive such lofty recognition.

Indeed, the major honors won by his culinary empire in the last 15 years run into one-and-a-half pages, while his personal honor includes the latest The Diners Club Lifetime Achievement Award.

Besides opening branches in Shanghai, Beijing and Macau, he has broadened his culinary appeal by setting up two refined Italian trattorias on the Island by the name of CIAK. He has also hired mixologists, sommeliers and coffee experts to give his patrons the full spectrum of indulgence.

“of course there is pressure on us to upkeep our reputation, but we take it positively,” Bombana asserts. “Without pressure, there is no fun in this game!”

the secret formulaSo what is the secret formula for his success? Chef Bombana makes it sound simple: “You make sure

you always use the best ingredients, and you do your best to bring out their natural flavors. You must also be mindful of maintaining a delicate balance. With such delicacies as foie gras or Wagyu beef for example, you lose the plot if you go overboard with the portions.”

“In the restaurant business, the palate decides everything, and you can’t fool your customers,” he continues. “In the final analysis, whatever comes from the heart works.”

Does the maestro have a signature dish? “I don’t have any, because like babies, I love them all!” he says with a broad smile and hands open, fully revealing his irrepressible passion for food.

Bombana says the depth of Chinese culture has led to the development of a sophisticated cuisine with distinctive features across the length and breadth of the country, where distinguished chefs have mastered both the knowledge of ingredients and the techniques of cooking. He is impressed particularly with the subtlety of Cantonese cuisine: “My favorite dishes are steamed fish, and roast goose.”

La dolce vitaLooking back to almost a quarter of a century of living and working in Hong

Kong, Bombana confesses his love for the place: “It is, to me, still an intriguing city that is bubbling with energy. And the beauty of it is that, in spite of its density and intensity, it’s still possible to touch base with nature and find solace for the body and the soul.”

“Life has been good to me, and I look forward to everyday sharing the dream with my many customers, friends and colleagues,” he heartily concludes.

“i will be back!”Thanks to Chef Bombana, it is Crippa’s inaugural visit to Hong Kong, as well as his first

real exposure to Chinese cuisine. “Chinese and Italian cooking share many similarities – in ingredients, fillings, and methods of cooking,” he observes. “And in food culture, there is the same degree of importance attached to the sensory enjoyment in such aspects

as the flavor, color, aroma, and even in sounds like a sizzling hotplate, or the peeling of a Peking Duck.”

“This visit has inspired me with new ideas, and I will certainly incorporate this Chinese experience into my future repertoire,” he enthuses. “I shall be

back for more!”

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Italian cuisine is decidedly wholesome and homey, and I have never had a bad meal as such. But to appreciate the

ultimate niceties and subtleties in a specialty like pizza, you need an authentic chef as nobody makes one like an Italian.

The maestro in charge at Ciao Chow is Chef Mario Carlino who sees himself as an ambassador for Italian culture and cuisine in Hong Kong, and is a true believer in honest dining.

Hailing from Puglia in southern Italy, Mario started cooking with his grandmother from the age of six. Making no excuses for his passion for quality, he imports all the ingredients from Italy, including the eggs and tomatoes. The flour for the dough, as well as the premium Italian cold cuts and antipasti are the best obtainable from Italy.

Ciao Chow is also the first and only pizzeria in Hong Kong to receive the VPN certification (Verace Pizza Napoletana, which essentially means the pizza is ‘true Neapolitan pizza’), while the two specially commissioned ovens adhere to the strict standards that

guarantee the pizza is the real deal. At the high heat of 450 degrees C, it takes no more than a minute to finish the

pizza to perfection.

Boasting worldwide appeal, pizzas can bring varying levels of satisfaction. After

a recent indulgence at Ciao Chow, I leaned back, softly stroking my tummy, and felt perfectly happy with myself, and totally at peace with the world. Now that’s the sort of

contentment that constitutes the good life, writes Andy Ng.

Contented with the world

Forget the ham, the olives and the pineapple, and go back to basics. All pizza-patriots will revel in the traditional Margherita Pizza here, using classic ingredients of San Marzano Tomato, Mozzarella, Parmigiano reggiano, Basil and Extra-Virgin olive oil. You just can’t beat a mouthwatering pizza that shows, in all its brilliance, the distinctive colours (red, white and green) of the Italian national flag!

Ciao Chow is a casual open-kitchen Italian eatery that encourages interaction between guests and chefs. From the communal tables to the pick-and-choose antipasti platters, pastas and pizzas, everything fosters a convivial atmosphere where food is shared cheerfully among family and friends, just as it is done on a daily basis all over Italy.

The restaurant is a theatre of sorts where meals are freshly prepared in the open kitchen. Doughs kept at room temperature are flung high in the air by acrobatic chefs not just for showmanship, but also to spread it more evenly. And as the pizza is put to roast, the chef deftly twists and turns it as only he knows how, to ensure optimum exposure to the heat. And the result is magic!

open for day, night and even late-night dining, Ciao Chow is currently launching a new pizza and beer pairing menu, available Monday through Sunday. Beer specialist, Brook Kavanagh, has skillfully designed a ‘Top 5’ pairing menu, choosing from over 24 of the restaurant’s craft beers and 15 signature pizzas.

ciao chow G/F California Tower, 30-32 D’Aguilar Street,

Lan Kwai Fong, Central 2344 0005 www.facebook.com/ciaochow.hk

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Mezzo 1/F, 71 Mody Road, Tsim Sha Tsui 2313 8778 Regal Kowloon Hotel www.regalhotel.com/regal-kowloon-hotel/en/

restaurants-and-bars/restaurant-mezzo.html

Atelier Vivanda G/F, 9A Ship Street, Wan Chai 2109 1768 www.ateliervivanda.com.hk

Felix 28/F, The Peninsula Hong Kong, Salisbury Road,

Tsim Sha Tsui 2696 6778 The Peninsula Hong Kong

La Saison By Jacques Barnachon 2/F The Cameron, 33 Cameron Road,

Tsim Sha Tsui 2789 8000 www.lasaisonbyjb.com

Gaddi’s 1/F, The Peninsula Hong Kong, Salisbury Road,

Tsim Sha Tsui 2696 6763 The Peninsula Hong Kong

Mc Sorley’s Discovery Bay G11A-1, G/F, D’Deck, Discovery Bay 2987 8280 www.mcsorleys.com.hk McSorley’s Ale House Discovery Bay / Macau

The Salted Pig Shop GB8-10, G/F, Site B, 45 Tai Hong Street, Lei King Wan

G/F, No. 1 Knutsford Terrace, Tsim Sha Tsui SOHO East branch: 2707 9459 Tsim Sha Tsui branch: 2367 0990 www.thesaltedpig.com.hk

Opening hours Mon-Sun, 1200-1500, 1800-2300Signature dish Classic Parma Ham with Rock Melon / Parma Ham and Arugula Pizza / Linguine VongoleAverage price Lunch, around HK$180 per head Dinner, around HK$350 per headPayment method Cash, Credit Cards Wine corkage fee HK$200 per bottle

Opening hours Mon-Fri, 1200-1400, 1800-2300 Sat-Sun, 1200-1400Signature dish Thinly Sliced Smoked Beef Matured 50 Days / Pata Negra Bellota Pure Origins Iberian / Black Angus FlankAverage price HK$128up (lunch), HK$448up (dinner)Payment method Cash, Visa, Mastercard, AE, UnionPayWine corkage fee HK$300

Opening hours Mon-Sun, 1730-0130Signature dish Grilled Red Tuna / Braised Bell Pepper and Tomato / Caramelised Pineapple / Soy VinaigretteAverage price HK$1,000-1,500 per headPayment method Cash, Visa, Mastercard, AE, UnionPay, JCBWine corkage fee HK$700 per bottleCake cutting HK$50 per head

Opening hours Mon-Sun, 1200-1430, 1830-2230Signature dish Pan-seared Duck Foie Gras with Rhubarb and Beetroot Pickles / Miyazaki A4 Beef Tenderlion in Mushroom Sauce Average price HK$800 per headPayment method Cash, Visa, Mastercard, AE, UnionPayCorkage fee HK$400 per bottleCake cutting HK$150 per pound

Opening hours (Soho East) Mon-Fri, 1130-0300; Sat-Sun & public holiday, 1000-0100 (TST) Mon-Thu, 1200-0200, Fri-Sat, 1200-0300 Sun & public holiday, 1000-0100Signature dish Pork Knuckle / Suckling Pig / Rub and TickleAverage price HK$300-$500 per head Payment method Cash, Visa, Mastercard, AEWine corkage fee HK$150 Cake cutting HK$100

Opening hours Mon-Fri, 1500-0000 Sat-Sun & public holiday, 1000-010Signature dish Irish “Nachos”/ McSorley’s Fish n’ Chips / Texas BBQ BurgerAverage price HK$180-$250 per headPayment method Cash, Visa, Mastercard, AEWine corkage fee HK$150Cake cutting HK$150

Opening hours Mon-Sun, Lunch, 1200-1430 Dinner, 1830-2230Average price Lunch HK$650-$850 per head Dinner, HK$1800-3000 per headPayment method Cash, Visa, Mastercard, AE, UnionPay, JCBWine corkage fee HK$700 per bottle

American Italian

Stockton G/F, 32 Wyndham Street, Central 2565 5268 www.stockton.com.hk

Opening hours Mon-Wed, 1800-0200 Thu-Sat, 1800-0330Signature dish Scotch Egg / Soldiers & eggPayment method Cash, Visa, Mastercard, AERemarks No outside bottles allow

British

European

European

French

French

French

Irish

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Don Alfonso 1890 3/F, Grand Lisboa Hotel, Avenida de Lisboa, Macau (853) 8803 7722 www.grandlisboahotel.com

Va Bene Shop 3, 5 & 6, G/F, SOHO 189,

No. 189 Queen’s Road West, Sai Ying Pun 2845 5577 VaBene Ristorante Italiano

La Locanda Shop 402, 4/F, Ocean Terminal, Harbour City, Tsim Sha Tsui 2785 9600 www.diningconcepts.com/LaLocanda

Olé Spanish Restaurant 1/F, Shun Ho Tower, 24-30 Ice House Street, Central 2523 8624 www.olespanishrestaurant.com.hk

Guincho a Galera 3/F, Lisboa Tower, Hotel Lisboa, Avenida de Lisboa, Macau (853) 8803 7676 www.hotelisboa.com

Ee Da Le 3/F 8 Lyndhurst Terrace, Central 2896 1838 www.eedale.hk

Opening hours Mon-Sun,1200-1430, 1830-2230Signature dish Spaghetti ‘ Don Alfonso ’ with San Marzano tomato & basil / Home-made scallop gnocchi with black ink sauce, sea urchins & celery shootsAverage price Lunch, MOP330-1100 per head, Dinner, MOP600-1100 per headPayment method Cash, Visa, Mastercard, AEWine corkage fee MOP400-750 per bottle No outside cakes allowed

Opening hours Mon-Sun, 1200-2230 (Bar open till late)Signature dish Risotto with beetroot and gorgonzola sauce / Soft poured chocolate with hazelnut ice creamAverage price HK$400-$600 per headPayment method Cash, Credit Cards

Opening hours Mon-Fri, 1200-2300Signature dish Tortelli di Bufala / Zuzza / Tonnato Capesante e Pancetta Tartare di FassonaAverage price HK$201-$400 per headPayment method Cash, Visa, Mastercard, AE, UnionPayWine corkage fee HK$250 per bottleChampagne corkage fee HK$400 per bottle

Opening hours Mon-Sat, 1200-1500, 1830-2330Signature dish Traditional Spanish seafood paella / Slow roasted Suckling pig in the Segovia wayAverage price HK$300-$400 per headPayment method Cash,Visa, Mastercard, AE, UnionPayWine corkage fee HK$350 per bottleCake cutting HK$150 per cake

Opening hours Lunch, Mon-Sun, 1200-1500 Dinner, Sun-Thur, 1800-2230; Fri-Sat, 1800-2300 Signature dish Manzo Crudo a Modo Mio / Il Tagliolino, Lo SpaghettoAverage price HK$400 per headPayment method Cash, Visa, MastercardWine corkage fee HK$350 per bottle

Opening hours Mon-Sun, Lunch,1200-1430 Dinner, 1830-2230Signature dish Stewed seafood in ‘Cataplana’ Portuguese style / Roasted black pork with clamsAverage price Lunch, MOP310-1500 Dinner, MOP530-1500Payment method Cash, Visa, Mastercard, AEWine corkage fee MOP400-750 per bottleCake cutting charge No outside cakes allowed

Italian Italian

Italian

Italian

Mistral B2/F, InterContinental Grand Stanford Hong Kong,

70 Mody Road, Tsim Sha Tsui East 2731 2870 www.hongkong.intercontinental.com

Opening hours Mon-Sat, 1200-1430, 1900-2230 Sun, 1100-1430, 1900-2230Signature dish Lobster spaghetti with artichokes and garlic/ Seafood CarpaccioAverage price HK$600 per headPayment method Cash, Visa, Mastercard, AE, Diners Club, UnionPay, JCBCorkage fee HK$350-500 per bottleCake cutting HK$150 per cake (1lb or below)

Italian Sabor Spanish Touch Private Kitchen Room 601, 6/F, Cheung’s Building,

1-3 Wing Lok Street, Sheung Wan 2481 8828 www.sabor.com.hk

Opening hours Mon-Sun, 1830-2300Signature dish Suckling Pig / Seafood paellaAverage price HK$530 per headPayment method Cash, Visa, Mastercard

Spanish

Spanish

Portuguese

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AMERICAN

Opening hoursTue–Sun, 1200–2330; Close on MonSignature dishDifferent Styles of Tacos / Sopas / Tamales / Carnes

Payment methodCash, Credit CardsWine corkage feeHK$350

Steak lovers will rejoice over the re-launch of BLT Steak, New York’s acclaimed American-styled steakhouse. Sporting new staff uniforms and a refurbished dining room, the Harbour City restaurant offers the same unbeatable harbour views in an indoor or alfresco setting for an unforgettable dining experience in the city.

Celebrity chef and cookbook author Laurent Tourondel, a former Bon Appetit Restaurateur of the Year, as well as his BLT US corporate Chef Larry Baldwin, will be rewarding faithful Hong Kong fans with a selection of signature dishes at BLT Steak.

Aside from their legendary USDA and Australian Black Angus steaks, naturally aged and cooked in a state-of-the-art charcoal broiler, look out also for Red Wine Braised Short Ribs and Grilled Spiny Lobster, created by chef Tourondel who combines his French culinary precision with the finest locally and internationally-sourced ingredients. Dessert ends the

meal with signature interpretations of classic American and French delights.

Acclaimed French Chef Laurent Tourondel arrives back in Hong Kong with an exciting array of curated dishes for his

renowned BLT Steak, the city’s iconic steakhouse.

BLT Steak Hong Kong

BLT STeak Hong kong Shop G62, G/F, Ocean Terminal,

Harbour City, Tsim Sha Tsui, Hong Kong 2730 3508 [email protected] www.diningconcepts.com

Opening hours 1200-2300Signature dishVitelli Tonnato with Parmesan risotto / Seared cuttlefish and pesto sauce

Payment methodCash, Credit CardsWine corkage feeOver HK$250

Offering authentic traditional Mexican food in Central, Mamasita’s Cantina launches its new family-friendly weekend brunch.

Mamasita's Cantina

Delivering authentic Mexican flavor, Mamasita’s Cantina boasts over 80 spirits in Cuban Bar on the 6th floor and Mexican food cooked in Latino cooking techniques and Latin spices on the 5th floor of Lyndhurst Terrace. Other than specializing a wide selection of tacos, sopas, tamales, carnes, meats and seafood that cooked in charcoal oven, the restaurant now offers a new family-friendly weekend brunch at favorable price every Saturday and Sunday from 12pm-3pm.

Priced at only HK$428 per adult and HK$188 per child (and 10% service charge), the meal includes a buffet of Mexican appetizers, such as Tomatillo Salsa/Guacamole, Tortilla Chips/Crispy Pork Skin and 10 different Salad & Ceviche options. Following multiple chesses and fruits options, mouthwatering Mexican classics such as Quesadillas, Tacos and “Chilaquiles” comes after to give you ultimate sensation of Latin spices.

A heavier but definitely more satisfying option is Chile Rubbed Beef Brisket, a melt-in-your-mouth brisket

slow-cooked for 24 hours and bathed in an ancho and sun-dried pepper rub; or a free-range Chicken Ranchero cooked in a 65-degree heat in homemade coloradito sauce. You may also opt for a rare Mexican Seafood Paella.

MaMaSiTa’S CanTina 5 – 6/F, 8 Lyndhurst Terrace, Central,

Hong Kong 2896-6118 [email protected] mamasitas.hk

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The GourmeT Guide • 2017 412017 • THe GOURMeT GUiDe

Opening hoursMrs Fox: Mon-Thu & Sun, 1100-2300; Fri-Sat, 1100-0000Mr Fox: Lunch, Mon-Fri, 1200-1430;Brunch, Sat-Sun, 1100-1500; Dinner, Mon-Sun, 1800-2200

Signature dishBlack Market Rangers Valley Steak / Hokkaido Scallop & Oyster CevicheAverage price HK$100-200 per headPayment method Cash, Visa, Master

We think it’s time you check out Quarry Bay, a whimsy and warm ‘neighborhood’ that offers a variety of unique dining options for

you to kick back, dig in or chill out.

Mr & Mrs Fox

Mr & Mrs Fox is one such establishment comprising an eclectic three-level bar and restaurant helmed by Joey Sergentakis, the former chef de cuisine of Café Gray Deluxe.

Voted as the Best New Restaurant 2016 (Readers’ Choice) by Asia Tatler, it is one of the very few restaurants in Hong Kong serving M5+ grade beef and producing dry-aging meat in-house for a minimum of 35 days. its ‘signature staple’ is the exclusive Black Market Rangers Valley steak, which is 100% pure Black Angus from Australia.

Focusing on craftsmanship and contemporary flavors, many of the items on the ingredient-driven menu – from the bread to the charcuterie and pasta – are produced in-house. Hokkaido scallop and oyster ceviche are also freshly sourced.

Playful and stylish, the restaurant’s rustic-meets-ritzy interiors, created by Hong Kong design studio Charlie &

Rose Ltd, evoke the fox persona portrayed in children’s classic fables.

Fun Alert: Be sure to check out the private room “The Den”, which is hidden behind a secret bookcase and is only accessible by pressing a certain key on the piano!

Continuing to serve time-honored fine American cuisine in Hong Kong, Knutsford Steak Chop & Oyster Bar presents Signature Chef Specials, one of which is the iowa jumbo mojo BBQ ribs. All meat items are hand-picked, prime cut organic premium grade steaks, and are locker-aged to the right tenderness.

To get the best out of the meat, the ribs are marinated for 10 hours and then cooked until it is 90 percent done. The ribs are served with coleslaw and pickled grape salad, highlighted with the restaurant’s own special creamy mashed potatoes.

The ribs are soft and have a smoky flavor thanks to the exclusive BBQ sauce. For diners’ convenience, chefs at Knutsford separate the meat from the rib bones before serving. The meat contains just the right amount of fat for a balance of juicy and meaty essence.

Apart from the specials, Knutsford features an oyster display bar loaded with fresh seasonal harvest flown in daily from different regions of the continent and european bays.

To round off a fine Knutsford meal, diners can choose from an extensive selection of fine and aged bourbon whisky. The wine selection includes Old World vintages.

Big, meaty and rich flavors of America.

Knutsford Steak Chop & Oyster Bar

knuTSford STeak CHop & oySTer Bar Level 1, 15 Knutsford Terrace,

Tsim Sha Tsui, Kowloon 2316 2381 www.mhihk.com

Opening hours Mon-Thu, 1600-0230 Fri-Sat, 1600-0330; Sun, 1630-0200Signature dishIowa jumbo mojo BBQ ribs

Average priceHK$100-200 per headPayment methodCash, Visa, Master, AE

Mr & MrS fox 23 Tong Chong Street, Quarry Bay 2697 8500 www.mrmrsfox.com

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Opening hours Mon-Thu, 1130-2230 Fri-Sun and public holidays, 1100-2300Signature dishClassic burger / Cheese burger / Lamb burger

Average priceHK$200-400 per headPayment method Cash, Credit CardsWine corkage fee HK$150Cake cutting HK$180

if you haven’t tried The Little Pecker, you haven’t experienced the ultimate taste sensation.

Beef and Liberty

Obsessed with making the perfect hamburger, Beef and Liberty is proud of its specialization as it attends to such production details as meat-to- bun ratios, patty recipes, grind coarseness, Maillard reactions, and cheese meltability. Beef and Liberty now puts its fingers to sandwiches and presents a delectable chicken sandwich named The Little Pecker.

in coming up with the Little Pecker new fiery and aromatic chicken sandwich, the chef first marinates the chicken leg in homemade piri piri sauce, then slow-cooks and hot-grills it, before sticking it between two fluffy buns, and topping with zesty lemon aioli, celeriac tahini salad and mustard. Packing a tangy punch with just the right amount of heat, The Little Pecker directly addresses your hunger pangs. Priced at only HK$98, The Little Pecker is available at all Beef & Liberty restaurants from Tuesday, 21st February onwards.

Beef & Liberty’s California Tower restaurant in Central now offers “Tipples & Nibbles” Happy Hour on Tuesdays to Sundays from 6pm-8pm, showcasing an unmissable deal for drinks and complimentary bar snacks. The

selection of drinks on offer includes house white/red wine (HK$33 each), large estrella Draught beer (HK$50 each) and assorted cocktails, including Mojito, Plum Lazy, Negroni and the Negroni Sbagliato (HK$50 each).

Grand Central Shop R001, 3/F & Roof, Civic Square, Elements, Tsim Sha Tsui 2736 4888 www.grandcentralhk.com Grand Central Bar & Grill

Havana LKF 4/F, The Plaza, 21 D’Aguilar Street, Lan Kwai Fong, Central 2851 4880 www.havanabar.com.hk Havana LKF

Coyote Bar & Grill 114-120, Lockhart Road, Wanchai 2861 2221 www.coyote.com.hk

Opening hours Lunch, Mon-Fri, 1200–1500; Sat-Sun & holiday eve, 1100-0400 Happy Hour, Mon-Fri, 1500-2000 Dinner, Mon-Fri, 1730-2230; Sat-Sun & holiday eve, 1730-2230Signature dish Freshly Shucked Oysters / Tenderloin / Hot Chocolate Fondant CakeAverage price HK$200-$280 per headPayment method Cash, Visa, Mastercard, AEWine corkage fee HK$150 Cake cutting HK$150

Opening hours Mon-Fri, 1800-0030; Sat, 1800-0130Signature dish Classic Mojito / Hemingway Especial Dauquiri / The Havana Tapas SamplerAverage price HK$100-$180 per headPayment method Cash, Visa, Mastercard, AEWine corkage fee HK$150Cake cutting HK$150

Opening hours Mon-Sun, 1200-0200Signature dish Coyote Nachos / BBQ Baby Back Ribs / FajitasAverage price HK$160-$250 per headPayment method Cash, Visa, Mastercard, AEWine corkage fee HK$150 per bottleCake cutting HK$150

Beef and LiBerTy 3/F California Tower, 30-32 D’Aguilar Street,

Central, Hong Kong | 2450 5778 G04, G/F, 23 Carmel Road Stanley Plaza, Stanley, Hong Kong | 2563 2798

www.beef-liberty.com/hk

American

Morton’s of Chicago The Steakhouse The Sheraton Hong Kong Hotel & Towers,

Fourth Level, 20 Nathan Road, Kowloon 2732 2343 www.mortons.com/hongkong

Opening hours Mon-Sat, 1730-2300 Sun, 1700-2200Signature dish Signature Cut Prime New York Strip / 24oz Porterhouse / Jumbo Lump Crab Cake / Jumbo Shrimp CocktailAverage price HK$1000 per headPayment method Cash, Visa, Mastercard, AE, UnionPayWine corkage fee HK$400 per bottle

American

Mexican

Cuba

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Omakase is the Japanese tradition of letting a chef design your menu. This April, UEDA offers seasonal Omakase Kaiseki set menus that showcase the superb cooking skills of chef being applied on the freshest ingredients from Japan.

The feast kicks off with a colorful appetizer – Abalone and Bamboo Shoot – that awakens your taste buds. The Usui Green Peas Soup that follows will warm your stomach in preparation for more delicacies.

Make the most of the season’s best with ‘3 kinds of Today’s sashimi’ crafted from the freshest catch from Japan. Meanwhile, Stewed Seabream Roe in Sakura Style and the delicate Dish of Seasonal Small Bites will have you pleasantly surprised and pining for more.

A highlight of UEDA’s Omakase is, without a doubt, the prized wagyu beef, plus rice and dessert (seasonal fruits), to complete the gastronomic journey.

To top off your meal, UEDA also offers a free flow of

sake and alcoholic drinks, selected by Sake Sommelier Yoshi Takashima. Some of the highlights include Shochu with Yogurt Soda, and Sake from Ehime.

Where traditional Kaiseki cooking techniques marry innovative ingredients for your gastronomic pleasure.

UEDA WashokuLounge & Dining

Opening hoursLunch, Mon-Sat, 1200-1500Dinner, Mon-Sat, 1700-2300Signature dish 3 kinds of Today’s sashimi / A4 Wagyu / Stewed Seabream Roe in Sakura Style

Average priceHK$580-980 per headPayment method Cash, Visa, Master, AEWine corkage fee HK$250 per bottleCake cutting HK$150

Located at the heart of the shopping district of Tsim Sha Tsui, Queen’s Kitchen aims to offer like-minded cooking enthusiasts a place to cook and create dishes for their loved ones.

It’s not just work and no play, because they also have the opportunity to savor the original taste of Thai cuisines, including Tom Yum Goong, Thai style fried noodle (Pad Thai), Thai style hot and spicy fried flat rice noodle with minced pork (Pad Kee Mao), sweet eggs with tamarin sauce (Kait Louk Kare), Batel leaf wrap (Miang Kum), and mango sticky rice.

Led by Head Chef Mrs. Joanna Em-On Fu, the cooking class emphasizes on the traditional and cultural values of each dish. Guests will have access to the secret recipe to traditional Thai dishes, and learn the different ways of cooking.

Foodies and entrepreneurs with an interest in the culinary art are welcomed to share their ideas and skills, as well as to explore new tastes with Joanna.

On top of passing on the culinary art of Thailand, Queen’s Kitchen also offers catering services for corporate events, weddings, and private parties, with desired decorations, settings, themes and selections of Thai cuisine.

An authentic Thai cooking school and private dining venue on Canton Road.

Queen’s Kitchen

Opening hoursMon-Sun, 0900-1830 (reservation only)Signature dish Tom Yum Goong / Pad Thai / Mango Sticky RiceAverage price Lunch (HK$138 per head)

Dinner (HK$218 per head)Private Dining (HK$450-$680) Day time Cooking Class (HK$680 per head) Night time Cooking Class (HK$720 per head)Payment method Cash, AE, EPS

UEDA WAshokU LoUngE & Dining 3/F, Stanley 11, 11 Stanley Street, Central 2327 4482 www.facebook.com/udea.hk

QUEEn’s kitchEn 16/F, VIP Commercial Centre,

116-120 Canton Road, Tsim Sha Tsui 2992 0111

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492017 • THE GOURMET GUIDE

Led by Director of Culinary & Operations Joe Lee and Head Chef Max Lee, LEE Lo Mei pays homage to Hong Kong street food traditions with re-invented dishes. Just like its name, LEE Lo Mei promises bold and indecently delicious flavors. The menu spans four key sections, including Hong Kong-style small plates, big plates, claypot rice, and ‘Lee’s Dessert Surprise’ — local household favorites.

Signature dishes that are sure to bring up happy childhood memories around the dining table include spicy shelter crab; steamed cheung fun (rice noodle with sous-vide chicken, foie gras, black truffle and mushroom consommé); ho fun in Swiss sauce (flat rice noodles with A4 wagyu beef); claypot rice with pork and terrine sausage; baked chicken in sea salt; whole abalone and sticky rice stuffed in lotus leaf; and shrimp roe noodles with thick-cut sea scallops and air-dried beef. While boasting nostalgic feelings, each dish is elevated to reach a new height in culinary standard.

Curated by award-winning mixologist Audrey Eschemann, the beverage program at LEE Lo Mei’s G/F bar features six special cocktails dedicated to

Hong Kong, including N*8 Elixir (pisco infused with chrysanthemum flower, honey, egg white, lemon juice, ginger and lemongrass); Brittle Fashioned (peanut butter rum with shaoxing wine and chocolate); and Bloody Victoria (Bols genever gin mixed with shaoxing wine, lemon and tomato juice, adding kaffir lime leaves, chili and anchovies spice salt).

A contemporary and fun take on centuries-old Hong Kong style street food, commonly served in local cha chaan tengs.

LEE Lo Mei

Opening hours1/F, Mon-Sat, 1800-2300G/F bar, Mon-Thu, 1500-0000; Fri-Sat, 1500-0100Signature dishSpicy Shelter Crab / Claypot Rice Bowl / Shrimp Roe Noodles

Average price HK$200-400 per headPayment methodCash, Visa, Master, AE

You don’t need to travel to Vietnam or Thailand for an authentic taste of their delicacies anymore, as they have been assembled here at one go in Hong Kong!

This July, Queen’s Dining brings a mixture of the most appetizing Chinese, Vietnamese and Thai cuisines to the hip and trendy Granville Road, at the very center of the bustling Tsim Sha Tsui.

The menu is primarily designed by their Head Chef, who specializes in Vietnamese and modern Chinese cuisines. A yummy collection of Thai desserts, initiated by Mrs. Joanna Em-On Fu, the Head Chef of Queen’s Kitchen, are also available at the restaurant.

Showcasing a delicate touch and inimitable skills, the cornucopia of South East Asian dishes is bound to excite the taste buds with a variety of spices, textures and fragrances.

The décor of Queen’s Dining exudes a relaxing and

delightful ambience for guests to enjoy the thoughtful combinations of cuisines, as well as a great selection of drinks for happy hour.

All your cravings for exotic Asian food, delectable snacks and invigorating drinks will be satisfied here.

Queen’s Dining

Opening hours Mon-Sun, 1200-2230Signature dishPoached Chicken with Conpoy / Roasted pigeon in Preserved Bean Curd Sauce / Cod Fillet with Caramelized Walnut

Average priceHK$200-300 per headPayment method Cash, AE, EPSWine corkage fee HK$100Cake cutting HK$50

LEE Lo MEi G/F – 1/F, 8 Lyndhurst Terrace, Central 2896 1838 www.leelomei.hk

QUEEn’s Dining 1/F & 2/F, 29A Granville Road, Tsim Sha Tsui 2343 8226


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Opening hoursLunch, Mon-Sat, 1130-1500Dinner, Mon-Sat, 1730-2200Signature dish Wagyu Beef Pho / Aunty 5’s Rice Cakes / Green Tea Smoked Duck Breast

Average priceHK$200-400 per headPayment method Cash, Visa, Master, AE

Celebrity Chef Luke Nguyen introduces a modern and casual Vietnamese dining experience in the heart of the city.

Moi Moi by Luke Nguyen

As a multiple award-winning cookbook author and restaurateur, Luke Nguyen brings Hong Kong the first taste of his signature interpretation of age-old family recipes, with his new contemporary Vietnamese restaurant in Central.

The month ly - ro ta t ing casua l lunch menu incorporates all the classic Vietnamese street food favorites, including fresh Vietnamese netted spring rolls and green mango salad for starter; signature 18-hour wagyu beef pho, banh mi, and vermicelli noodle bowl for mains.

Meanwhile, the refined a la carte menu takes Vietnamese cuisine to dizzying new heights, as Luke demonstrates skillful techniques on simple and traditional Vietnamese ingredients. Some of the highlights are Aunty 5’s rice cakes and green tea smoked duck breast. The char-grilled lemongrass wagyu beef will be a sure hit for those who love DIY – served with fresh Vietnamese herbs, seasonal vegetables, lettuce leaves and vermicelli to wrap up at the table.

Other not-to-be-missed delicacies include whole, crisp fried yellowtail snapper, and Black Angus beef sirloin. Enjoy the hearty dishes with a complementing side of Asian mushrooms, and conclude the belt-busting meal with innovative desserts such as avocado tart.

I n a s e d u c t i v e d i m l y - l i t a m b i e n c e , Qi–Nine Dragons continues the Michelin-starred recipe of capturing the ‘seven flavors of Sichuan’, spicy, aromatic, sweet, bitter, sour, peppery and salty, in a contemporary, bold style.

Many of the restaurant’s dishes use a variety of heavy spices, perfect for those who enjoy the thrill of a burning palate. The mouth-watering menu features a wide selection of aromatic dishes, such as the ‘Chili Dungeness Crab on a bed of red chilies, green scallions and Sichuan peppercorns’, ‘Traditional Sichuan Mala Chicken’, ‘Sichuan Chili-Miso Fish’, ‘Spicy Sautéed Prawns’, ‘Mapo Tofu’, and ‘Braised Mandarin Fish Fillet in Chili Oil Soup’.

New specialties on the menu include the ‘Sugar Glazed Ginger Scallion Chicken’, ‘Fried Calamari and Pumpkin with Sichuan Miso’ and more.

The signature cocktails of the restaurant are sure to get your tongue tingling just as much as their sensational dishes. The wine list includes an extensive selection

of new and old world wines from France, Italy, South Africa, Australia, New Zealand and the US. Highlights of the list consist of the ‘Red Dragon’ made with white rum & raspberries and ‘Spicy Ginger’ which is a mix of gin & fresh lemon.

Showcasing China’s most flavorsome regional cuisine with a hot and sexy concept.

Qi-Nine Dragons

Opening hoursLunch, Mon-Sun, 1200-1430 Dinner, Mon-Sun, 1800-2230Signature dish Traditional Sichuan Mala Chicken / Sichuan Chili-Miso Fish / Mapo Tofu

Average price HK$200-400 per headPayment methodCash, Visa, Master, AE, UnionPay

Moi Moi by LUkE ngUyEn Lobby, Nexxus Building,

41 Connaught Road, Central 2808 1086 www.moimoi.hk

Qi–ninE DrAgons 20/F, Prince Tower, 12A Peking Road,

Tsim Sha Tsui, Kowloon 2799 8899 www.qi-ninedragons.hk


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Famous for its use of fresh seasonal ingredients, artistic presentations and perfect cooking techniques, the restaurant has included two special drinks to enhance the enjoyment level of its delectable offerings. They include the Cuvee Secco from Adelaide, South Australia and the famous Awamori Coffee, a traditional distilled spirit from Okinawa.

Meticulously selected by the tempura chef Eric, this exciting Omakase Set includes such delicacies as Sea Eel with finely chopped green onion and dressing, Itoyuri fish with sea urchin dressing, Marinated abalone with konbu, Japanese soy sauce and sake, and Japanese oyster stuffed in Japanese green bell pepper.

Other not-to-be-missed dishes are Japanese cheese and Japanese egg tempura, which pairs well with the Awamori coffee liqueur. Similar to sweet wine, Awamori coffee is sweet, smooth and its coffee and caramel flavors can neutralize the heaviness of the cheese and egg yolk, giving layers of taste on your palate.

Using only premium ingredients, this new Tempura

Omakase menu costs $1,380* and provides a total of 15 pieces of seafood and vegetable tempura along with appetizer, noodles, and a glass of Eight cuvée secco and Awamori Coffee Liqueur. Available until 31 March 2017.

Come cherry blossom time, and Kyoto Joe is all geared up to welcome the onset of spring with a menu consisting of seasonal dishes to tantalize customers’ taste buds. A prime starter is the Hokkaido scallop sashimi dressed with salmon roes and homemade yuzu, giving you the special combination of textures in one bite.

Serving only the freshest ingredients, the restaurant serves dishes in almost art form, like the Eel and Egg with sweet sauce, grilled Hokkaido king crab leg with lady finger in homemade saikyo miso and gingko with homemade seaweed green salt. All the ingredients are meticulously chosen and matched to bring the authentic taste of traditional spring flavors.

Another highly-prized delicacy is the Steamed egg topped with black truffle and sea urchin. The black truffle is freshly shaved into the purée and mixed with the egg. To enhance the aroma and texture, as well as the presentation, premium sea urchin and edible gold are added as a final touch.

Slow-cooked abalone is a dish that well showcases the Japanese insistence on perfection as it takes the chef not less than 6 hours to create the silky and chewy texture, so as to satisfy the most discerning gourmand.

To savor the taste of spring, nothing is better than adding a petal of Sakura. Peony shrimp tempura with a crispy pink cherry blossom tempura is deep-fried in a light batter to give an airy and crispy texture and served with a refreshing dipping matcha salt and rock salt.

The set menu is priced at $699+10% (minimum 2 persons), available till May 31, 2017. Order a bottle of Taittinger Cuvee Brut Reserve Champagne at $598 to elevate the enjoyment.

Backed by a century-old history and tradition, Inagiku Grande Japanese Restaurant brings foodies a new dining experience in the form of a Tempura Omakase Set.

The emphasis on seasonality is music to the ears of gourmands.

Inagiku GrandeJapanese Restaurant

Kyoto Joe

Opening hoursMon-Sun, 1200-1500, 1800-2300Signature dishJapanese beer / Toro / Prawn Tempura / Abalone / Crab Tempura / Teppanyaki

Opening hoursMon-Thu, 1200-1430, 1830-2300Fri-Sat, 1200-1430, 1830-2330 Sun,1830-2300Signature dish Soft shell crab roll with butter

Average priceHK$400 up per headPayment methodCash, Credit CardsWine corkage fee HK$300

Average priceHK$800 up per headPayment methodCash, Credit CardsWine corkage fee HK$500-$1000

inAgikU grAnDE JApAnEsE rEstAUrAnt 1/F, The Royal Garden, 69 Mody Road,

Tsimshatsui East, Kowloon 2733 2933 www.fourseasons.com/hongkong/dining

kyoto JoE 2/F, 1 Lan Kwai Fong, Central, Hong Kong 2804 6800 www.kyotojoe.com


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Inspired by the Japanese food cart concept known as ‘Yatai’ in Fukuoka, Hoshino of Greater China Club is designed with quintessential touches of Japanese food stalls, where diners can have a taste of Japan’s historic charcoal grilling technique.

Headlining the extensive menu is the signature Kushiyaki (grilled) items, including wagyu beef with Sukiyaki rolls and egg dipping, Kyushu spicy cod roe and pork belly skewer, and Awaodori chicken wing.

Served in a Japanese pot of stewed dashi broth, the oden specialties include Kyushu white turnip with sea urchin, deep-fried Kyushu potato in Japanese rice flour, and Ebisu oyster.

For those who prefer a hearty meal, there are Teppanyaki items such as grilled Osaka style seafood okonomiyaki, and fried noodles with pork. Kamameshi, a traditional Japanese rice dish cooked in an iron pot, with a selection of fresh vegetables, eel and clams, is also one of the favorites. Japanese-born Chef Shimoji Atsushi exhibits his skill and precision in cooking, to achieve a

smoky flavor and crunchy texture for the Kamameshi.An authentic Kyushu experience cannot go without

Odenwari, an alcoholic drink that mixes warm oden broth with shoju. The traditional Japanese hard liquor is a perfect accompaniment to the tantalising menu.

With 30 years of experience serving local and overseas top-notch restaurants, plus the recognition of numerous culinary awards, Chef Tsang Chiu-king’s modern take on authentic Cantonese dishes are sought after by gourmands worldwide.

In his dedication to excellence in fine dining, Chef Tsang has kept a keen eye on the finesse in other styles of cuisine, and then skillfully come up with innovative dishes in Cantonese style, but incorporating quality ingredients sourced overseas.

Outstanding examples of his signature creations include Sautéed Australian Wagyu Beef Cubes with Pumpkin and Wild Mushrooms in a Black Truffle Sauce; Chilled Bean Curd Layers with Black Truffle Paste and Gold Leaf; and Flame-Broiled Ibérico Pork Belly with Black Peppercorn and Wild Mushrooms in Red Wine Sauce.

Dynasty Garden knows it well that keeping diners pleasantly surprised will bring them back regularly. Menus are changed every six weeks and can be tailor-

made for those dining in private dining suites. An extensive choice of more than 600 labels allows for extravagant wine-pairing menus. Expert sommeliers are on hand to advise on both Western and Chinese wines.

A casual and eclectic dining establishment that is first of its kind to offer Kyushu Japanese food on a stunning rooftop terrace.

Hoshino Yatai Japanese Restaurant

Dynasty Garden

Opening hours Lunch, Mon-Sun, 1200-1400Dinner, Mon-Sun, 1800-2200Signature dish Wagyu Beef with Sukiyaki Rolls and Egg Dipping / KamameshiAverage price HK$150-300 per head

Payment method Cash, Credit CardsWine corkage feeHK$150 (Members) / HK$250 (Non-Members)Cake cuttingHK$150 (Members) / HK$250 (Non-Members)

Signature dishSautéed Australian Wagyu Beef Cubes with Pumpkin /Chilled Bean Curd Layers with Black Truffle Paste and Gold LeafAverage price Over HK$150 per head

Payment methodCash, Credit CardsWine corkage fee HK$300 Cake cutting HK$150

Helmed by Michelin two-star Chef Tsang Chiu-king, Dynasty Garden

restores the authentic taste of Cantonese dishes with his award-winning delicacies.

DynAsty gArDEn Level 1, Goldin Financial Global Centre,

17 Kai Cheung Road, Kowloon Bay, Hong Kong 3188 2153 www.dynastygarden.com.hk

hoshino yAtAi JApAnEsE rEstAUrAnt Unit A, 10/F, D2 Place One,

9 Cheung Yee Street, Lai Chi Kok 2743 8055 www.greaterchinaclub.com


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Loong Yuen Level B1, Holiday Inn Golden Mile, 50 Nathan Road, Tsim Sha Tsui 2315 1006 www.holidayinn.com/hongkong-gldn

Café Malacca Level 2, Hotel Jen Hong Kong, 508 Queen’s Road West,

Western District 2213 6613 www.hoteljen.com

Café Siam G/F, 38 Forbes Street, Kennedy Town 2855 0810 www.cafesiam.com.hk Cafe Siam Hong Kong

Opening hours Mon-Sun, 1100-1500, 1800-2300Signature dish Deep-fried Crispy Chicken / Braised Ox Tail in Tomato and Red Wine Sauce / Pan-fried Fresh Shrimps with Premium Soy SauceAverage price HK$200-$350 per headPayment method Cash, Visa, Mastercard, AE, Diners Club, JCBWine corkage fee HK$300 per bottleCake cutting HK$200 per cake

Opening hours Mon-Sun, 1130-2230Signature dish Penang Assam Laksa / Penang Prawn Noodle / Satay / Hainanese Chicken RiceAverage price HK$150 per headPayment method Cash, Visa, Mastercard, AE, UnionPay

Opening hours Mon-Fri, 1200-1500, 1800-2230 Sat-Sun & public holiday: 1200-2230Signature dish Tender Chicken Pieces wrapped in Fragrant Pandanus Leaves / Deep-fried Single Bone Chicken Wings in Tom Yum FlavoursAverage price HK$160-$220 per headPayment method Cash, Visa, Mastercard, AEWine corkage fee HK$150 Cake cutting HK$150

Cantonese

Howard’s Gourmet 5/F, CCB Tower, 3 Connaught Road, Central 2115 3388 www.howardsgourmet.com

Opening hours Mon-Sat, 1200-1430, 1800-2230 Signature dish Crispy Sea Cucumber / Hot and Sour NoodleAverage price HK$1,000-$2,000 per headPayment method Cash, Visa, Mastercard, AE, UnionPayWine corkage fee HK$400 per bottle for red and white wineChampagne corkage fee HK$800 per bottleCake cutting HK$100 per cake

Chinese

Mott 32 Basement, 4-4A Des Voeux Road,

Standard Chartered Bank Building, Central 2885 8688 www.mott32.com

Opening hours Mon-Sun, 1200-1430, 1800-0000Signature dish Apple Wood Roasted Peking Duck / Soft Boiled Quaril Egg & Black Truffle Siu MaiPayment method Cash, Visa, Mastercard, AEWine corkage fee HK$500 per bottle

Chinese

Regal Court 2/F, 71 Mody Road, Tsim Sha Tsui 2313 868 Regal Kowloon Hotel

Opening hours Lunch, Mon-Fri,1200-1500; Sat-Sun & Public Holiday, 1030-1500 Dinner, Mon-Sun, 1800-2300Signature dish Deep-fried Crispy Beef Brisket / Barbecued Pork with Honey SauceAverage price Lunch: around HK$200 per head Dinner: around HK$400 per headPayment method Cash, Credit CardsWine corkage fee HK$200 per bottle

Umami 1/F, Regal Kowloon Hotel, 71 Mody Road, Tsim Sha Tsui 2613 2138

Opening hours Mon-Sun, 1200-1500, 1800-2230Signature dish Sea Urchin and Botan Shrimp Don / Sea Urchin Tempura / Thick Sliced Japanese Miyazaki BeefAverage price HK$500-1000 per headPayment method Cash, Visa, Mastercard, Union PayWine corkage fee HK$300 per bottleCake cutting HK$150

Japanese

Thailand

Malaysian/ Singaporean

Chinese

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

Opening hours Mon-Fri, 1130-2230 Sat-Sun, 1030-2230 Signature dish Peking Duck / Houjie Pan-fried Fish Cake with Chinese Dried SausageAverage price HK$300-$600 per headPayment method Cash, Visa, Mastercard, AEWine corkage fee HK$400 per bottleCake cutting HK$20 per person

Chinese


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Instigated by General Manager Stephane Masse, the resort hotel at Cyberport makes the most of its

idyllic setting and its eclectic selection of F&B outlets to host regular wine-pairing dinners, to the delight of its guests and members of its Club Horizon.

“The smart-casual ambience and the relaxing atmosphere of our restaurants and bars lend themselves to an indulgence of the senses,” observes Stephane. “And we are fortunate in having many

supplier friends who share these sentiments, and happily collaborate with us on an array of exquisite dinner events throughout the year.”

The mild winter this year means the hotel could even make use of its open-air terrace outside the Prompt Restaurant for an al fresco dinner recently. Named ‘A Taste of Switzerland’, the 6-course gourmet dinner featured a selection of fine pairing wines from Switzerland, courtesy of Marco Polo Fine Wines.

It may have something to do with its far-from-the-madding-crowd location at Island South, overlooking the picturesque Lamma Channel for a glorious sunset, but Le Meridien Cyberport certainly knows how to lay out la dolce vita for its guests, writes Andy Ng.

Lifting gourmet dinners to another level

The organic Chardonnay of Weingut Georg Fromm showed its German heritage, and made a good starting match with the pre-dinner nibble of Smoked Salmon & Fresh Salmon Tartar on Sesame Biscuit. But my favorite pairing for the night has to be the Domaine Histoire D’Enfer, Cornalin L’Enfer du Calcaire 2012 from the Rhone Valley with its mixed character of Pinot Noir and Syrah. It complemented to perfection the Roasted Lamb Rack and Lamb Shank Barley, Caramel Chestnut & Pearl Onion.

If you thought Champagne was only good for celebrations, you should have attended the Moet & Chandon Grand Vintage Dinner held recently at the hotel’s Cantonese Restaurant Nam Fong, headed by Chef Jacky Yeung.

Amidst all the popping, crackling and fizzing sounds, Champagne goes well with just about any kind of food – from starter to dessert - and lifts its enjoyment to an elevated level with its bubbles, sparkles and aromas.

The Moet & Chandon Imperial made an excellent first impression as the acidity cut through what little oil there was in the delightful Deep Fried Puff Pastry with Crabmeat Filling, while the Rose Imperial made a delicate accompaniment to the Sauteed King Prawn with Vegetable and ‘Lung Ching’ Tea. And the Grand Vintage Rose Collection 1999 brought the Fried Glutinous Rice with Assorted Preserved Meat to a wonderful conclusion.

Le Meridien Cyberport 2980 7788 www.lemeridien.com/hongkong

The media dinner at the Prompt Terrace got the thumbs up from General Manager Stephane Masse.

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The GourmeT Guide • 2017 2017 • The GourmeT Guide

While Italian wine connoisseurs typically favor ‘the Killer B’s’ of Barolo, Barbaresco and Brunello di

Montalcino, more and more are becoming appreciative of the Donnafugata label. Created in Sicily through the initiative of a family with 160 years of experience in quality wine, it has revolutionized the style and perception of Sicilian wine in the world. Antonio Rallo, its fifth generation, was recently in town to tell the fairy tale of a wine that represents the excellence of the ‘Made in Italy’ label.

Sicily has, he says, a long history in viticulture dating back to 800 BC. His parents, Giacomo and Gabriella

Rallo, founded Donnafugata in 1983, and today the estate comprises the family cellars in Marsala on the west coast of Sicily where the bottling and ageing processes take place.

The other two major production bases are the Contessa Entellina winery, in the heart of western Sicily, with vineyards (667 acres) and olive groves; and the Khamma winery on Pantelleria, a volcanic island between Sicily and Africa, with vineyards devoted to Zibibbo white grapes (168 acres). The latest development spreads to eastern Sicily in the areas of Etna (where the active volcano is!), Cerasuolo and Frappato di Vittoria.

It is not commonly known that Italy is, in fact, the world’s largest wine producer in quantity, and in terms of quality, it has also made a tremendous come back in recent years. Among its 20 wine producing regions, the island of Sicily is a rising star, writes Andy Ng.

Of the many grape varieties in Italy, Nero d’Avola has, in recent years, gained imbibers’ favor because of its surge in quality. Native to Sicily, this red wine possesses fruit and sweet tannins that pairs well with the Smoked Ricotta served at the Donnafugata-hosted luncheon at Nicholini’s at the Conrad Hotel.

Other chosen iconic wines for the occasion included Mille E Una Notte (One Thousand and One Nights) that paired seamlessly with the Wagyu beef; and the sweet wine Ben Rye that perfectly matched the Sicilian dessert of Cannolo.

Antonio points out that Sicilian vines have deep roots in adaptation to the Mediterranean climate, with its dry summers that are windy and characterized by extreme temperature variations.

Donnafugata is, he emphasizes, committed to quality and sustainability “from the vine to the bottle”. The company does not use herbicides or chemical fertilizers, but preserves natural resources and biodiversity. For example, it measures its carbon dioxide emissions to reduce the impact on the environment, and it produces clean energy from renewable sources.

The company practices night-time harvesting in order to preserve the aromas of the Chardonnay grapes, and save the energy needed to cool the grapes. And at its Marsala winery, an underground barrique cellar has been carved out of the tuff rock, so as to reduce the energy needed to maintain the desired temperature (15C) and humidity (85%) parameters.

A wine that intertwines with art and sustainability

Donnafugata

www.donnafugata.it

Sino Vantage Asia Ltd

www.sinovantagewines.com

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The GourmeT Guide • 2017 652017 • THE GOURMET GUIDE

In a recent media luncheon at Restaurant Petrus, Island Shangrila, Nespresso’s Country Manager,

Roger Staeheli, revealed the method pioneered by their coffee experts in capturing the unique flavor profiles of their latest offering in the Limited Edition SELECTION VINTAGE 2014 Grand Cru.

To allow the aged coffee to develop new sensory dimensions over time (3 years), only the world’s top 1-2% of coffee beans are selected, and they are sourced from high altitudes in the Colombian highlands.

Tracing the history of coffee ageing, Staeheli pointed out that the traditional practice began in the 1700s when coffee harvested in Indonesia would be transported to Europe by ship. Wet sea air and salt water would cause the beans to swell, and being dried in the sun altered their taste. In other cases, coffee would be stored in Indonesia whilst waiting for the next ship to Europe. In storage the coffee would experience many fluctuations in temperature and light, which affected the way the beans would react to roasting and the aromatics of the coffee.

Fine wines get even better with ageing, as do meats and cheeses, but the latest research by Nespresso finds that coffee that has undergone expert ageing also produces a unique vintage blend that is rich, mellow and deliciously velvety.

Vintage coffee enhances the indulgence

In contrast, SELECTION VINTAGE 2014 was crafted under specific controlled conditions that factored in the time, oxygen, moisture in the air, light and atmospheric pressure. A rotation system was also implemented for the bags of harvested coffee to ensure the ideal ageing process.

“The result is a distinguished brew from the first aged coffee that has been matured to perfection,” enthused Staeheli.

Also on hand to offer his expertise was Nespresso’s Coffe Expert Mark Mak. He pointed out that, at an intensity rating of 7 out of 10, the SELECTION VINTAGE 2014 has an elegant flavor with soft, fruity and woody notes. “With its exceptionally smooth texture, it is best enjoyed as an Espresso for a delicious and distinctive coffee moment,” he added.

Like a fine wine that ought only to be savoured from an appropriate glass to maximise its aroma and taste, coffee benefits from being enjoyed from a perfectly designed vessel. To celebrate the launch of SELECTION VINTAGE 2014, Nespresso has partnered with the master glassmakers at Riedel to craft a set of two stunning Reveal Espresso Intense crystal glasses (priced at HK$280 for a set of two).

The SELECTION VINTAGE 2014 will be available for a limited time until stocks last, priced at HK$67 per sleeve (10 capsules).

nespresso 24-hour hotline (800 968 821) www.nespresso.com

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COCKTAIL

NoHo is home to some of Hong Kong’s most beloved culinary gems, including those that serve the boldest of drinks. At the heart of the area is NEO Cocktail Club, sister to French restaurant Cocotte which is making an exciting comeback on the steps of Shin Hing Street.

Along with its rebirth comes a range of new live entertainment featuring vintage Playboy pinball machines, classic arcade games, retro foosball table and soon-to-be-introduced tableside drinking games.

The revamp also includes the introduction of a budget-friendly, artisanal cocktail menu in a dozen new funky tipples, including ‘Neo-Hive 2.0’, ‘Fuzzy Sucker’, ‘Mars Attacks’, ‘Rumbut & Cardamom Mule’ and more.

At NEO Cocktail Club, the food shines as bright as the cocktails. Chef Petrous Moldovan has made fun tweaks to the bar menu with dishes reflecting more of the venue’s character and personality, such as NEO’s Sliders, which comes in the form of wagyu beef, spicy lamb and pulled pork sliders.

Like any other club, you can’t have good drinks

without good beats, which is why NEO will feature regular DJ nights from Wednesday to Saturday with tunes as vibrant as the space, including Motown, electro and everything in between.

Bringing back the fun of cocktails.

NEO Cocktail Club

Opening hoursMon-Sun, 1800-0100Average priceHK$90-130 per head

Payment methodCash, Credit Cards

“Live everyday like a carnival”, the combination of entertainment, music and great canapés make the night at Carnival a memorable one. The festive ambience is enhanced by a number of interactive games, such as dart machines, beer pong tables, craps, and slap cup tables, alongside LCD TV and colorful LED lighting, which can be converted into a Rainbow Coin Toss Game.

Creative and luscious cocktails are specially curated for the carnival, including My Little Pony (sake, crème de framboise, Monin Rose, Half and Half, Yuzu Mix and cotton candy), Merry Poppins (Stolichnaya vodka, fresh raspberries, lime, crème de framboise, tonic water and popping candies), Sake Rickey (sake, Beefeater gin, shisho leaf, Yuzu Mix, elderflower syrup and soda water), Rainbow Sour (vanilla infused bourbon, home-made mulled wine syrup, lemon juice, egg white and orange peel), Carnival Spritzer (Beefeater gin, fig syrup, lemon juice, grenadine and soda water), and Amaretto Sour (Disaronno Amaretto, Yuzu, agnostura bitters and syrup).

Heighten the excitement with innovative alcohol shots, such as Shrek (Cocalero, Red Bull and popping

candy), or opt for a pony ride with Carnival’s signature Merry-Go-Round (pepper infused vodka, tomato soup, worchester sauce, cayenne pepper and lemon juice), and Ferris Wheel (lwai feh lychee liquor, grapes leaf liquor, Campari, syrup and cotton candy).

Transporting guests into a funfair, the elevated beer pong bar features innovative cocktails and entertaining table games.

Carnival

Opening hoursMon-Sun, 1800-0600Average priceHK$100-200 per head

Payment methodCash, Credit Cards

NEO COCktail Club 10 Shin Hing Street, Central 2812 2280 www.neocc.hk

CarNival Restaurant 1, 6/F, No. 8 Observatory Road,

Tsim Sha Tsui 3705 3985 www.carnivalbar.com

70 71The GourmeT Guide • 2017 2017 • The GourmeT Guide

CoCkTail

Five mild and refreshing cocktails will delight your night with their exquisite flavors.

Smart, sexy andsophisticated –

cocktails for women

Sometimes fine dining restaurants offer meals not paired with wine but distinctive colorful cocktails. For classy ladies who are aware of manners,

you must be wary of the alcohol content in cocktails, lest you unknowingly drink yourself into a mess. Here are some suggestions that will help

you keep your decorum and elegance whilst enjoying yourself. The following 5 popular cocktails, mild and sweet, are some typical choices you can make in a bar.

Piña colada – A taste of summerA tumbler of P iña co lada in

summer will clear away the roasting heat, leaving a tropical sensation on your

taste bud. Mixing the smooth texture of coconut cream or coconut milk, the sweetness of rum and the piquantly sour taste of pineapple,

Piña colada offers a welcome relief from stress in the office.

Margarita – Classy and elegantMargarita may be a bit bitter,

but it’s fun to try to drink with salt as supplement. Consisting of triple sec, tequila and lime or lemon juice, often served with salt or sugar on the rim of the glass, Margarita is always served with the eponymous margarita glass.

Gin Fizz – Simple and freshNothing can go wrong with Gin

Fizz for its very simple formula: gin, lemon juice, sugar and carbonate water. With a taste like Sprites or lemonade, Gin Fizz is particularly easy for beginners to start their night with a

refreshing taste.

Mojito – Everyone’s favouriteOriginated from Cuba, Mojito is one

of the most popular cocktails in the world. It consists of white rum, traditionally sugar cane juice, lime juice, soda water,

and mint. The use of mint makes it even more refreshing than Gin

Fizz, definitely a drink to clear

your mind.

Cosmopolitan – Sexy and wildFans of ‘Sex and the City’ should be very

familiar with Cosmopolitan, or casually called Cosmo. Made with vodka, triple sec, cranberry juice, and freshly squeezed or sweetened lime juice, the sweet fresh taste of fruits and vigor of vodka

best suit a trendy girl.


CoCkTail

the gourme t guide 2017 · "gourmet guide" is published by the standard in march 2017...

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