June / july 2016

Italian passion American Wagyu Spanish vibes Pizza innovation Coffee, tea & wine editor's message

In pursuit of the good life

When Italians celebrate their national day in June, they also make sure that the rest of the world joins them in the festivity with their wholesome food and elegant wines. In this issue of Food & Wine, we have assembled a host of Italian restaurants and featured their creative cuisines that come from the heart. We also talked to the chefs to understand their culinary concepts and share their passion and flair for food. If there is one thing I’ve learned from attending Italian feasts, it’s their dedication to the Slow Food Movement, so make sure you allow for a copious amount of time – like three hours. A meal is to be savored slowly, not rushed. And go easy on the bread and the pasta, yummy as they are, because there are many more dishes to follow in the fullness of time. In between the numerous courses, you enjoy the conviviality, of course. And you talk about soccer, food and politics, if you’re an Italian, that is. We’ve just had Le French GourMay and Vinexpo in town in the last quarter, so a lot of the emphasis has been on wine lately. While we have been studying the pairing of wine with food, the latest movement is to compare the many commonalities between wine on the one hand, and a piping hot brew of Chinese tea, and of premium coffee on the other. We will leave no kettles unturned in the pursuit of savoir-faire!

Andy Ng Features Editor

Food & wine • JUNE / JULY 2016 1 FOOD & WINE JUNE / JULY 2016

Contents

04 Italian 34 Latin restaurants, wine promotions Wine Wine pairing and tasting and delicacies

14 42 Chef at home Chef’s pick Kitchen tools to enhance your We hand-pick some of the top cooking experience restaurants and bars in the city

30 44 Directory Summer’s coming Map out your food journey Ocean Park’s kids menu

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

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

Features Editor : Andy Ng Reporters : Allen Jim, Helen Kung, Natasha Chan Art Director : Daniel Lai Designer : Venus Lo Business Director : Irene Chan Advertising Hotline : 3181 3311 Fax : 2758 3579 Website : www.thestandard.com.hk Email : [email protected]

All rights reserved.

2 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 3 drink italian ad_210x275mm_op_[06JUL].pdf 1 6/7/16 5:57 pm

italian

La Dolce Vita As a world-class metropolis, Hong Kong is home to an increasing number of Michelin-starred chefs from all over the world, as locals and expats alike take to their culinary skills and innovative dishes with gusto. Italian cooking has long had a close affinity with Chinese cooking, as both place heavy emphasis on sourcing quality ingredients. When it comes to living the good life, there is no argument between them as to what comes first – food, glorious food!

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4 Food & wine • JUNE / JULY 2016 italian Grab a bib Buon appetito for summer! and dig in! It is well known that Chinese and Italian cuisines share quite a few commonalities, so if you want a break from your Chinese staple diet for Having mealtime hassles with your little the summer, why not try a crossover to Italian? Helen Kung has been ones? You’re not alone! Ciao Chow can help set out and about to track down what our Italian cousins have in store for you at ease for an enjoyable meal, as the kids are us this fantastic summer! taken care of with a range of fun-loaded activities, like face-painting, coloring, and making their own favorite pizzas! After your welcome drink, start the Antipasti course with salami, cheese platter or marinated olives, followed by Insalata with a choice of kale or gamberi. For the main course, you can choose one “Nose to tail” out of three kinds of pizza – traditional Margherita, opulent Carbonara or the macho Italian Due salami; and three pasta dishes – the tomato lovers’ Spaghetti Under the leadership of one-Michelin starred Chef Valentino al Pomodoro Fresco, Fettucine alla Bolognese Ugolini and the consultancy of three-Michelin starred Chef Umberto for meat aficionados, or the rich Gnocchetti alla Bombana, CIAK - In The Kitchen has again been named a one- Salsiccia. Nothing is better than a classic, creamy Michelin starred restaurant in 2016 for the second year in a row. house-made Tiramisu, followed by coffee or tea, to Their latest “Nose to Tail” menu is full of refreshing surprises, cap off your Italian night. including entrees such as Pinzimonio di verdure, Tuscan-style vegetables with a traditional dip; Brodo, homemade beef broth; Ciao Chow – Italian Cafeteria Chianti Crudo, traditional hand cut beef tartare of the Chianti G/F, California Tower, 30-32 D'Aguilar Street, region; and Bistecca alla Fiorentina, charcoal grilled T-Bone steak in Lan Kwai Fong, Central “Fiorentina-style”. 2344 0005 If you fancy a tipple, here are some recommended Fontodi wine pairings: Sauvignon Blanc Meriggio 2014, Chianti Classico 2011, Flaccianello della Pieve 2011 and Vin Santo del Chianti Classico 2003. The dinner is set at $1,280 per person, plus 10% service charge.

CIAK – In The Kitchen BLACK is back!

327-333, 3/F Landmark Atrium, Founded since 1964 in Rome, Sabatini Ristorante Italiano 15 Queen's Road Central, Central is world-renowned for its outstanding and authentic Italian 2522 8869 www.ciakconcept.com cuisine. Its Hong Kong branch at the Royal Garden Hotel in Tsim Sha Tsui East has spiced up their summer menu by adding Tasmanian black winter truffle (Remember everything is upside down in Australia?). Sabatini has matched Tasmanian black truffles with a selection of Italian delicacies, like the homemade tagliolini with wild mushrooms; organic Italian scrambled eggs on toasted bread; cheese fondue with sautéed porcini mushrooms; veal scaloppini, mashed potatoes & Marsala wine sauce; potato soup with scampi tail; slow cooked yellow chicken breast roll with organic pumpkin pure; and the list goes on……

Sabatini Ristorante Italiano 3/F, The Royal Garden, 69 Mody Road, Tsim Sha Tsui 2730 2000 sabatini-ristorante.com

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“Summer in the city” On the waterfront at Tsim Sha Tsui East, Spasso - Italian Bar Restaurant Terrace is serving up a five-course special Summer Discovery menu until August for you to savor the good life. Featuring the cod fish as a highlight, Chef Marco has it embellished with broccoli and cherry tomato, Taggiasca olives, capers and basil sauce. To keep the menu light, he has also well prepared a beetroot and goat’s cheese salad. On his trips to Brighton, England, Chef Marco gained inspiration from the phenomenal fresh crab plucked straight from the shores at low tide and has since developed his signature dish: tian of avocado, , tomato and Hidden alfresco gem crab salad. Liquid centre dark chocolate flan or organic yoghurt bavaroise keep the Located on the mezzanine floor of Holiday The 3-course luncheon starts with the sweets light at the end of the meal. The summer special is priced at $ 550 per Inn golden Mile, Osteria Ristorante Italiano is a tempting appetizer buffet of cold cuts, cheese, head for a minimum of two. popular rendezvous for dinner and lazy weekend antipasti, grilled vegetables and a variety luncheons. of salads, followed by à la carte entrée and Helmed by Chef Paolo Federici, the buffet. Try several plates to share and restaurant’s menu has been revamped with don’t forget the top pick – DOMORI, a warm creative dishes that are true to Italian heritage, chocolate cupcake with artisanal raspberries including the traditional Italian homemade sorbet, or the traditional Tiramisu made with White pizza with Italian smoked ham, scamorza Lavazza espresso to tingle your palate. cheese and fresh black truffle; Lobster salad Osteria Ristorante Italiano is open daily from with black olives, tomato and fennel sauce; 12:00 to 15:00 and 18:00 to 23:30. A seafood Spasso – Italian Bar Restaurant Spaghetti Mancini with prawns, scallops and semi-appetizer buffet is specially served Italian brandy reduction; Carnaroli risotto, on Fridays, Saturdays, Sundays and public G5-8 & 12-17, Empire Centre, 68 Mody Road, East Tsim Sha Tsui slow-cooked lobster, peas, crustacean sauce; holidays. 2730 8027 Homemade meat casoncelli; and many more…

Osteria Ristorante Italiano Mezzanine Floor, Holiday Inn Golden Mile, 50 , Tsim Sha Tsui 2315 1010 Made-to-order pizza

The Point – Pizza & Pasta is hailed for quality food at reasonable prices in a great location, tucked away from the main crowds of . The eatery has now extended across the harbor to the heart of Tsim Sha Tsui. Its signature pizzas are fast-fired in their state-of-the-art stone-hearth oven by Woodstone, a brand favored by Michelin-starred chefs and upscale restaurant chains worldwide. The Point’s made-to-order (which means always fresh!), signature pizzas are served piping hot in a matter of only 3 minutes, thanks to the high temperature of the oven. The Lobster Pizza complemented by fresh fennel and chewy buffalo mozzarella with a meaty lobster, and Foie Gras Pizza is glazed with balsamic vinegar and fresh baby cress to add a slight kick to the flavor. However, that heavenly oven aroma is not just restricted to savory pies, as there are other options for sweet-tooth like sweet pizzas, especially Banana Heaven, a marshmallow pizza pie that combines freshly roasted bananas, chocolate, vanilla and lightly browned, lusciously fluffy, toasted marshmallows. If pizza is not your craving, The Point’s signature dishes also include timeless classics with an innovative twist, like Conchiglie Pasta with Wagyu Beef Rib: a hefty serving of juicy, succulent red wine-braised Wagyu beef short ribs served atop al dente pasta shells.

The Point – Pizza & Pasta G/F, 52 Tang Lung Street, Causeway Bay 2947 3866

8 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 9 italian

Cin Cin! Marking its 90th anniversary of establishment, The Italian Trade Commission (ICE) Hong Kong and is proud to present ‘Drink. Italian!’, a promotion of Italian wines, beers and spirits around town in a number of restaurants and wine shops, throughout the month of July.

ollowing the rave response to VINEXPO Hong Kong 2016, ICE has co-organized with Fseveral local wine importers to launch another brand-new Italian themed promotion. Italian wine could be considered the final frontier of knowledge for wine geeks as there are at least 400 common wine grape varieties used to make Italian wines. Italy is the fifth largest wine exporter to Hong Kong, therefore for those who fancy a tipple, check out the locations below and pick your favorite Italian wine!

Restaurant Website Period

Aqua www.aqua.com.hk/?oid=5 July 5-31

Assaggio Trattoria Italiana www.miradining.com/assaggio- July 1-31 (Tsim Sha Tsui Branch) mira-mall www.divinogroup.com/ DiVino Wine Bar & Restaurant July 1-31 restaurants/divino/about-us www.gaiagroup.com.hk/ Gaia Ristorante July 1-31 restaurant.php?id=1 www.gaiagroup.com.hk/ Isola July-August restaurant.php?id=5 Wine Shops Website Period

Castello del Vino () www.castellodelvino.com.hk July 1-31

Enoteco (Central, Causeway Bay, Elements, Tong, Sha Tin, www.enoteca.com.hk July 1-31 Tsim Sha Tsui

Rare & Fine Wines Ltd (Central, Sheung Wan, Tsim Sha Tsui, www.rarenfinewines.com.hk July 1-31 Admiralty Centre)

Wine Gallery (Causeway Bay) www.asc-wines.com July-August

(*)Promotion period and availability of promotion is subject to the discretion of single restaurant and wine shop. *For more information, please visit www.italtrade.com/hongkong or call 2846 6500.

10 Food & wine • JUNE / JULY 2016 italian

From first-hand experience, I can thoroughly recommend, amongst others, the Parmigiana-style eggplant that comes with fresh tomato and basil; the ravioli filled with slightly smoked cod fish in lemon butter and capers; the hand-twisted pasta with mixed seafood and fresh cherry tomato sauce; and the lamb chop with Mediterranean herbs and pear-shaped zucchini salad. Emanuele is spot on with an excellent suggestion for the pairing wine – Korem A star is born - in Wanchai Isola dei Nuraghi 2012 from the Argiolas Estate in Sardinia. “It’s an elegant and aromatic red with layered complexity,” he enthuses. “Perfect for refined cookery and For all we know, Giando could well have been the name of a newly-discovered star in the Chef Gianni Caprioli special occasions.” galaxy, but is in fact a contemporary Italian restaurant newly-opened on Wanchai’s trendy I know it’s been a hard slog, but whatever you do, don’t give up on the dessert! Giando Star Street. Writes Andy Ng. A whole ‘Carapina’ (500g) of homemade organic vanilla gelato accompanied by an Shop 1, G/F, Tower 1, Starcrest, assortment of fresh toppings is just the sweet conclusion that everybody around the 9 Star Street, Wan Chai table can joyfully partake of. 2511 8912 www.giandorestaurant.com After all, what’s an Italian feast without the conviviality? iando has been around for some time – down at the historic GFenwick Pier. Founder and culinary virtuoso Gianni Caprioli originally wanted to set up shop in Star Street three years ago, but due to various circumstances, it did not pan out. Meanwhile, down at the pier…….. “Fortunately, Fenwick Pier provided an excellent home for Giando, and allowed the restaurant to grow and evolve into what it is Gia Trattoria has taken over the location in Fenwick Pier previously today,” Gianni explains. “The move to our dream location represents held by Giando, with the Italian culinary maestro himself, Gianni Caprioli, the evolution of Giando, and provides the type of fresh modern manning the kitchen. Italian cuisine that we now the Hong Kong dining scene has long Compared with Giando, this new, authentic Italian eatery is more casual been hungry for.” and rustic, exuding the warmth of a family home with its collection of books, Nestled at the tree-lined end of stylish Star Street, the restaurant paintings and artefacts, not to mention the bonus of a sweeping view of sports floor-to-ceiling windows with a light palette for the neatly laid- Victoria Harbour. out interiors. The configuration lends itself to partitioning for business Renowned especially for its thin-crust pizzas and fresh-made pastas, the meals or private parties, and there is even a very decent cellar with trattoria is celebrating its opening with a vast summer truffle menu. Subtler an expansive boutique wine list under the direction of Sommelier and than the winter variety, these black summer truffles from Italy impart a rich Manager Extraordinaire Emanuele Berselli. woodsy aroma and flavors of garlic, wild mushroom and earthy hazelnut Gianni has enlisted Michelin-starred chef David Tamburini to undertones to the food. conduct Giando’s new symphony of culinary excellence, which “Food and cooking are my passions, and they start with the best boasts modern takes on Italian classic dishes, together with set ingredients,” says Gianni. “We know where our ingredients come from. With lunch, dinner, and a new weekend semi-buffet brunch focusing on frequent trips to Italy, we maintain strong relationships with our suppliers, so fresh Italian cheeses. that we are able to offer our customers the same high-quality food that our The new menu includes a mouth-watering selection spanning fresh mothers in Italy would be proud to put on the table to serve to our families.” salads, signature homemade pastas, vegetarian choices, and ethically sourced meats and seafood, and not forgetting homemade . Gia As any foodie worth his salt would assure you, nobody goes home 1/F, Fleet Arcade, Fenwick Pier, 1 Lung King Street, Wan Chai pining for more after an Italian meal! 2511 8081 www.giatrattoriaitaliana.com

12 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 13 Chef's pick Feeling just like home! Multicultural fare Since its inception in London in 2007, Tang has gained a lot of popularity to uphold its philosophy of presenting high caliber Chinese at its best in cuisine and hospitable service, with a new branch at Harbour City. While China Tang in Oftentimes, we dine out without any pre-conceived notions, and our London focuses more on celebrated dishes with a modern classy twist, China Tang palate is more likely to be decided by what we see first. But browsing in Hong Kong is more traditional both in terms the streets in the heat of summer is not an option to be taken lightly, of its décor and food. so an elegant and soothingly cool shopping mall like Harbour City The interior is a timeless, evocative blend offers the ideal one-stop solution. of Far Eastern and Victoriana elegance that is distinctive of upscale Chinese restaurants in Hong Kong. Soft lights from chandeliers and beautiful embroidered upholstery create an intimate ambiance that harbors a sense of nostalgia, while plush carpets are complemented with burnt orange fabric chairs. The menu is filled with crowd pleasing favorites from Beijing, Sichuan and Oh Oishi! Cantonese cuisines, with ingredients that range from the very simple to the utterly Originating from Japan where they have lavish. Make sure you sample their famous BBQ pork, traditional Honey Glazed more than 300 outlets, On-Yasai has now set Chicken Liver Skewer with Pork Belly and Traditional Beijing Roasted Duck. foot in Harbour City, the only branch in Hong For signature dishes exclusive to the Tsim Sha Tsui branch, Chef Tony Chao Kong, for gourmands who fancy a Japanese- has come up with Marinated Shrimp with “Far Dew” Wine and Plum and Red styled hotpot with first-rate ingredients and Wine Flavoured Goose Liver Terrne, and more. attentive service. China Tang On-Yasai specializes in Shabu Shabu, and Shop 4101, Level 4, Gateway Arcade, Harbour City, Tsim Sha Tsui offers the best quality ingredients from all over 2157 3148 the world, and especially from Japan, it imports Wagyu beef and Kumamoto pork, together with vegetables and special soup bases, to give customers an authentic dining Unbeatable experience. On-Yasai hits town! Shop LCX 37A, Level 3, Opened since last November, the new and one-and-only Portuguese Ocean Terminal, Harbour City, restaurant Alma Portuguese Grill has been serving up authentic, home- Tsim Sha Tsui style Portuguese fare, with a focus on grilled meats, including the popular 2153 1801 Piri Piri Chicken and Roast Suckling Pig. Helmed by Chef Andre Lai from , Alma Portuguese Grill makes diners feel like they have been transported to the Iberian peninsula, as they indulge in authentic Portuguese delicacies against a backdrop of spectacular Infusing Japanese lifestyle into a café harbor views and magnificent cityscapes of the Island. No Portuguese meal would be complete without World-famous for its comfortable clothing, and popular the famous “Egg tarts” (or pastel de nata in household goods and stationeries, MUJI is now extending Portuguese). The Alma Portuguese Grill team makes its plain and unadorned lifestyle to the culinary field by the thinnest, crispiest pastry base you can find launching a café called Cafe&Meal MUJI. outside of Portgual. The yummy egg tarts go on sale The eclectic selection of seasonal delis brings out from 1pm and can be ordered for take-away or as part the original taste that nature intends. A variety of salads of an after-meal dessert. and main courses is also available for you to enjoy the Other hot Portuguese dishes include: healthy in-season flavors at Cafe&Meal MUJI. Duck Rice – Rich, moist duck and rice are baked with Beat the summer heat with their light and chorizo and bacon in this hearty, comforting dish. nutritious seasonal offerings! Fried Eggs with Chorizo – The ultimate eggs-all-day dish, served with buttery croutons for crunchiness. Cafe&Meal MUJI Shop 407, 415-419, Level 4, Alma Portuguese Grill Ocean Centre, Harbour City, Shop OT 310, Level 3, Ocean Terminal, Tsim Sha Tsui Harbour City, Tsim Sha Tsui 3971 3220 3188 3688

14 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 15 Chef's pick

California Pizza Kitchen is calling out to families in Hong Kong to come and try their innovative pizzas at the new Whampoa store, and support California callin’ Make-A-Wish Foundation. Text: Natasha Chan

alifornia Pizza Kitchen (CPK), the Bringing California creativity to every meal legendary pizza brand, recently In line with its vision and hospitality, CPK, the authority in creative Copened the doors to its newest dining with a California vibe, which first captured pizza lovers’ hearts with location in Hong Kong, at Whampoa Gourmet the Original BBQ Chicken Pizza, are taking guests on a culinary journey with Place. This new 7,866-sq ft venue, notably some new twists. the largest in Asia, unveils a brand new As suggested by Sugeti, the must-try new items on the menu are Korean chapter of CPK with new concepts, new Sweet Chili Chicken Drummettes, which rides on the Korean food wave menus and mission. in Hong Kong; Peking Duck Pizza – an east-meets-west indulgence; the “CPK has always been focusing on generous Pan-seared Salmon with Brown Rice; and the classic Belgian families and a sense of community, therefore, Chocolate Souffle Cake. instead of choosing business hubs, we The proprietary recipe of CPK features healthy and premium quality decided to launch our new store at Whampoa, ingredients, finest toppings and garnishes, such as low-fat mozzarella one of the largest private estates in Hong cheese, fennel sausage, salad dressings, and marinades that are specially Kong,” notes Rudy Sugueti, Executive Director created to allow natural flavors to shine through. of Global Development and Operations, CPK. All CPK pizzas are made-to-order and guests can choose from artisan “The interior of the new store is designed to hand-stretched or thin crust. be green and feel like home.” “Our menu and beverage offerings will continue to be innovative and With a new concept of creating a experimental, with the aim of inspiring our guests,” emphasizes B.C. Park, sophisticated, modern and friendly ambience, Sr. Director of Global Operations and Development, CPK. the 196-seater restaurant incorporates Serving up a slice of goodwill furniture made of oakwood, warm and rustic décors, as well as artworks of iconic Following a long-standing tradition of giving back to the communities landmarks in California. in which it operates, and celebrating its 30th anniversary, CPK will donate Guests can watch as pizzas are hand- HK$35 for every Peking Duck Pizza sold, starting from now until next May. The tossed and baked in CPK’s famous open- donation will go to Make-A-Wish Foundation, which helps grant special wishes hearth oven, and see dishes prepared from to children aged between three and 17, with life-threatening medical conditions. scratch in the open kitchen. They can also In addition, CPK hosted a workshop at the Whampoa store before its order premium beers, cocktails and fresh official opening, inviting 10 children and their families from the Make-A-Wish California Pizza Kitchen juices at the full bar. Foundation, to enjoy first-hand experience in making their own pizzas. Shop No. 2, 3/F, Whampoa Gourmet Place, “We want to say thank you to our Hong Kong guests, for the years of Wonderful Worlds of Whampoa, Hung Hom support that lead to our success. We now have four restaurants in the city, and 3152 3313 we are hoping to launch six more in the future,” says Park. www.cpkgps.com

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Chef's pick

Start the day right C

M with a hearty breakfast Y CM

Take a break from the hectic Hong Kong city life with a nice MY

homemade breakfast from Mercedes me’s new extensive menu. CY

CMY Named by CNN as the “Best New Restaurant 2016” in Hong Kong, Mercedes me presents classic breakfasts through a semi buffet or a-la-carte style. K The semi buffet offers a selection of fresh fruits, salads and cheese for you to nibble on while you enjoy the aromatic options of freshly brewed tea, coffee or homemade juice. With an inviting variety of foods to choose from, you can start the day off light by trying Chef Edgar’s special homemade plain yogurt with cookies crumble, or a creamy Greek yogurt with fruit tartar and passion fruit sauce through the a-la-carte breakfast menu. Another tempting option would be the freshly baked butter croissants, chocolate or almond puff pastry rolls that would go perfect with a cup of Jo. Want something more filling? Try the 62-degree slow-cooked eggs or scrambled eggs with your choice of smoked pancetta, manchego cheese, avocado, smoked salmon, sobrassada, sautéed spinach or smoked scamorza. The organic smoked salmon, sobrassada and mozzarella toasted bikini sandwiches or the 48-month old 100% acorn-fed Iberico Pork, Artisanal cheese platter of Pecorino, Gorgonzola, Robiola and smoked Scamorza, may also tickle your fancy. Mercedes me understands that breakfast is the most important meal of the day, especially for busy executives with a full schedule ahead, so they have put their heart into preparing a healthy and delicious meal to start you off on the right notes for the rest of the day. Mercedes me opens daily. Breakfast starts at 8am until 11am from Monday to Friday. Lunch starts at 12noon until 2:30pm. Dinner 6pm until 10:30pm. Brunch is served every Sunday from 11:30am to 3pm.

Mercedes me Hong Kong Shop C–D , 30 Queen’s Road Central 2895 7398 www.mercedes.me/hongkong

18 Food & wine • JUNE / JULY 2016 v

Chef's pick

Gordon Ramsay cooks up a storm in Hong Kong

Riding on the success of Bread Street Kitchen & Bar, British celebrity chef Gordon Ramsay brings another touch of London to Hong Kong with

his second restaurant in the city, London House, in East Tsim Sha Tsui. v

ituated at the waterfront of the East Tsim Sha Tsui dining precinct, a custom-built entertainment area. Guests can enjoy live music SLondon House is a combination of all-day dining, bar and grill, and at weekends and during public holidays by in-demand bands and live entertainment, like an English pub. It’s the perfect spot for casual international DJs. There is also a giant screen showing lunches, post-shop pit-stops, dinner dates and even after-work cocktails. major sporting events. Designed by Dining Concepts’ interior designer Anita Lopez, London House personifies typical A English hostelry. The luxurious leather banquette seating, traditional tiles, and ambient lighting create an intimate and inviting atmosphere. London House opens for lunch and dinner daily with an extensive brunch menu, including special kids’ menu on weekends and public holidays, creating a perfect all day dining experience.

Fish & chips - with crushed peas and tartare sauce A: Tom Collins - Gin with lemon Juice, sugar syrup The star of the show is the all-day British menu, featuring an array and soda of quintessentially British dishes including Fish & Chips, Bangers & B: Red fruit crumble - blue berry coulis Mash, Shepherd’s Pie and classics from the grill, cooked with inspired seasonal ingredients and market-led produce. Cocktail connoisseurs can linger well into the night with the collection of carefully curated concoctions. London House boasts B an extensive wine list with an eclectic selection of both old and new world varieties, available by the glass and bottle. The bar also offers an assortment of beers on tap from breweries around the globe, plus an London House additional selection by the bottle. With an outdoor terrace, two levels of dining and views of Victoria G5, Tsim Sha Tsui Centre, 66 Mody Road, East Tsim Sha Tsui Harbour, London House not only provides a great environment for 3650 3333 www.diningconcepts.com alfresco dining, but also an endless selection of entertainment at

20 Food & wine • JUNE / JULY 2016 Chef's pick

A Taste of Heritage Taking diners on an adventure across China, Yi Heen features a menu that truly reflects the country’s rich history in gastronomy. Text: Allen Jim

hen it comes to Chinese cuisine, with a bit of blueberry sauce that gives each W Hong Kong is blessed in that all major bite a more natural taste. Even without the regional strands are represented here. As all sauce though, the meat is soft and savory. By restaurateurs are aware, in such a competitive the time you swallow, the meat and fat would environment, one must present exemplar skills have melted and slithered beautifully down in both preparation and presentation of food in your throat. order to stand out above the rest. When it comes to Chinese soup, the As food connoisseurs taste the creations by Double-boiled Teapot Soup Royale combines Yi Heen, they will notice a distinguishable lack the best of both sea and land. Using fish of ‘saltiness’. The reason behind this and the maw, mushrooms and pork tenders, the soup source of the restaurant’s pride is their non- presents a fresh taste with a hint of sweetness. usage of MSG. Most importantly, the soup is not salty at all While many Chinese restaurants across and faithfully adheres to Yi Heen’s sanction on the world have been seen as heavy users of artificial flavoring. the flavor-enhancing compound, the chefs at Besides their skillfully prepared dishes, the Yi Heen believe that the choice ingredients restaurant serves a long list of aged Chinese used in each dish have more than enough wine that is rarely seen in this day and age. natural flavors to bring out each other’s and Have a sip of Hua Diao or Wan Jiu Wang, as the final product’s allure. both brews are sure to enhance your mood as The Foie Gras with well as your appetite. Cured Pork Terrine, is For non-alcoholic one of many highlights patrons, Yi Heen also in Yi Heen’s menu. The serves a fine selection dish is prepared by of Chinese tea, like the putting pork meat and Supreme Dragon Well duck liver on top of or Tie Guan Yi that Yi Heen Chinese Cuisine each and then frozen neutralizes any fatty food Level 2, 15 Knutsford Terrace, for up to 6 hours. and leaves a lingering Tsim Sha Tsui, Kowloon 2316 2288 When served, it comes aroma in your palate. www.mhihk.com

22 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 23 Chef's pick From the ranch Chop, chop, encore! to the table In response to popular demands, The Chop House has recently opened its second branch in Tsim Sha While foodies like to trump one Tsui, serving gourmands’ favorite classic, unpretentious another with the technical- cuisine, along with a vibrant atmosphere for groups of sounding A5 Wagyu beef based friends to hang out and relax in. on the Japanese grading system, Located at the Miramar Shopping Centre in the heart of Tsim Sha Tsui, the restaurant boasts a secluded, al fresco dining atrium I would rather trust my own palate for a unique dining atmosphere. Guests who prefer a cosier environment and revel in the American Wagyu beef. will find comfy interior seating and warm, wooden tones that create the Writes Andy Ng. ambience for a stress-free, homespun dining experience. The Outdoor Terrace, on the other hand, looks out to a mesmerizing cityscape illuminated by a thousand shimmering lights. It is a secret garden oasis of unbridled pleasures, where you can indulge in some sizzling, premium grill dishes and fill up ith the onset of summer, Morton’s of Chicago, Hong Kong is set to on glassful of bubbly, until you are floating tantalize the taste buds of local gourmands with a new seasonal W as high as the clouds drifting by. menu that incorporates the famed American Wagyu steak. For the after-work drinks crowd, When you choose such a delicacy as the Wagyu beef, you should the restaurant has come up with a really know what you are in for. The US Department of Agriculture (USDA) wide selection of classic cocktails, The Chop House – Tsim Sha Tsui grades beef primarily into three levels – from Prime, Choice to Select in artisanal beers and a wine list of fabulous Shop 3013C, 3/F Miramar Shopping Centre, descending order. Of all the beef produced in the US, less than 2% is vintages from around the world. 132 Nathan Road, Tsim Sha Tsui certified as USDA Prime. 2295 3200 www.the-chop-house.com Now anyone who has savored a USDA Prime Graded Steak knows just how delightfully tender and juicy it is. So when Morton’s serves Wagyu steaks that are of even higher quality than USDA Prime Grade, you know how distinctively superior it is to ordinary steaks. As Maitre D’ Simon Graham explains, Morton’s Wagyu beef is sourced from Snake River Farms, a ranch in the northwest of the US that has adopted many aspects of the heritage-steeped Japanese Create your own burger feeding method, resulting in a stunningly beautiful beef that boasts a buttery and tender texture, intense flavors and a subtle sweetness. Nestled on the 6/F of the W Hong Kong hotel, a favorite haunt When it comes to steak grilling, most restaurants, I find, tend of the city’s in-crowd, WOOBAR invites you to join its brand-new to overdo it. But not at Morton’s. I asked for medium, and my wife, burger sensation with a cocktail alongside. medium-rare. We both got precisely what we specified. Well done, chef! Steak lovers get a second option in the succulent Bone-in Fillet urgers are arguably the king of fast food, and WOOBAR may well have started Mignon, while seafood lovers can opt for the Mediterranean-inspired Ba potentially viral food trend of this Yankeeism, by introducing 40 choices of Olive Crusted Alaska Halibut. ingredients for you to create YOUR OWN burger. There are, of course, delightful appetizers. The Hearts of Palm Salad The “French Kiss” boasts rich-flavored French ingredients like foie gras, truffle are accompanied by sliced mango and watermelon chunks that make for mayo, blue cheese and red wine jam, while the “Burger Gangnam Style” is a a refreshing starter. The Grilled Oysters with Garlic Herb Butter is a thrill sought-after Korean fusion creation with caramelized kimchi, homemade gochujang to the taste buds and best shared with your partner. ketchup and a fried egg to wind up an aftertaste of the Korean wave. The dessert to finish with is the decadent Blueberry White Chocolate Try out the “Wild Wild West” if you would prefer something classic, as it is also Bread Pudding which is drizzled with Bourbon white chocolate ganache, the American’s all-time pick, comprising maple cheddar, apple maple bacon and and complemented with vanilla ice-cream. crispy onion. Morton’s of Chicago seems to be the place for celebrations, as no “My Burger My Style” is a unique idea to make your own special burger, less than three tables around us were having a ball blowing birthday selecting from over 40 ingredients, such as grilled pineapple, pickled jalapeno and cake candles. a host of other flavors. All signature burgers come with fries and one drink. Morton’s of Chicago The Sheraton Hong Kong Hotel & Towers, 4th level, WOOBAR 20 Nathan Road, Kowloon. 6/F, W Hong Kong, 1 Austin Road West, Tsim Sha Tsui 2732 2343 www.mortons.com 3717 2222 / 3717 2889

24 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 25 Chef's pick

Scrumptious seafood? Ole! My top vote goes to the Spider Crab. Originating from the Basque Country of Spain close to the French border, the local cuisine embraces the best of the two countries. As Jesus explains, the crab When a Spanish toreador makes a smart move in the bull ring, the crowd instantly shell fillings are composed of crab meat and roe, egg yolk, carrot, leak, roars its approval: Ole! With every seafood delicacy served in this quintessential Spanish tomato sauce, whipped cream, brandy and spices. The velvety paste is restaurant, you would use precisely the same spirited expression - over and over again! spread on toasted homemade bread for an impeccably yummy treat! Text & Photos: Andy Ng If you come in a big party, then you can’t go wrong with the perennial favorite of the Suckling Pig. With a mere pinch of salt and moisture sprinkled on top, the pig is roasted whole for three hours, resulting in a juicy and tender texture under a crispy crust. The best complement to the dish is the Sierra Monte Tempranillo 2011, a full- bodied wine with spicy red fruit aromas and flavors that cut through the fat admirably, leaving you with room for their irresistible dessert. No meal is complete without music, and the Filipino duo of Ramon and Alex does a sterling job. Softly strumming their guitar, they went through a repertoire of golden oldies with immaculate aplomb, Basque-style Spider Crab – yummy ! including La Paloma and Spanish Eyes at my specific request. So instead of “Bravo!”, what do you say? “Ole!”, of course.

Ole Spanish Restaruant & Wine Bar 1/F, Shun Ho Tower, 24-30 Ice House Street, Central 2523 8624 www.olespanishrestaurant.com.hk

Executive Chef Jesus Pascual Traditional lobster Paella

s a pioneer in authentic Spanish cuisine, Ole on Ice House The seven new Spanish oceanic delicacies include: Galician Street in Central celebrates its 18th anniversary this year, Goose Barnacles harvested from coastal rocks in northwestern Spain; Awhich speaks volumes for its ever-growing reputation and Basque-style Spider Crabs ‘Txangurro’; Jumbo Spanish Red King unfailing popularity over the years. Prawn Ole Style; Deep-fried Spanish Baby Sardines; Atlantic King Fish Jumbo Spanish Red King Prawn With close to half a century of loyal and dedicated service between Fillet Flame-grilled with Fresh Herbs and Lemon Crust; Red Mullet them, General Manager Billy Hayat, and Assistant Managers Tara Fillet ‘Ajoarriero’ and Rock Fish and Sea Urchin Sauce; and Spanish Rai and Laximi Gurung have made numerous friends, as they treat Red Prawns, Codfish Maw and Clams Juicy Rice Casserole. their valued customers like members of the family. Newcomers join old patrons as they all luxuriate in the friendly, attentive service, and indulge in the Latin ambience exuding from the décor and every nook and cranny of the homey restaurant. Summing up their experience on customer preference, Billy tells me that their top five all-time favorites are: Spanish Iberico Ham ‘Joselito Gran Reserva’; Garlic Shrimps; Traditional Lobster Paella; Slow Roasted Suckling Pig Segovia Style; and Leche Frita Con Salsa Toffee (Crispy Milk). In celebration of their 18th anniversary, Executive Chef Jesus Pascual has come up with a brand new menu with 7 exquisite maritime treasures. He certainly possesses all the right credentials: “I hail from an importer/exporter business on my father’s side, and a fishing family on my mother’s side,” he says. “So I suppose there has always been Alex & Ramon an inherent passion for culinary art in me.” Jesus has honed his skills The décor exudes Latin ambience. in a string of Michelin-starred restaurants in Spain before arriving on Slow roasted suckling pig our shores six years ago.

26 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 27 Chef's pick

A Japanese treat that beats the summer heat Showcasing the best seasonal seafood selections fresh from Japan, Yayakiya is set to beat the summer heat with new menu specials and a late-night dining menu. Text: Allen Jim Traditional Chinese Zest Wanchai’s hip and trendy Michelin-starred Qi-House of Sichuan ith the arrival of summer, the season brings along with it a wide has opened a new sister restaurant, Qi–Nine Dragons, in Tsim Sha Wvariety of delicacies that are exclusive to these few months. Tsui. Extending their “hot and sexy” concept, Qi-Nine Dragons Taking advantage of seasonal ingredients, Yayakiya’s refreshing menu features a delightful summer favorite, the oyster shooter. showcases China’s most flavorsome regional cuisine. Text: Allen Jim Six different flavors of oyster shooters have been designed to challenge your taste buds, including Yam & Wasabi, Spicy Tomato s a holder of a coveted Michelin star, the chic brand has earned rave reviews for Sauce, Japanese Ravigote Sauce, Spicy Yuzu-miso Ponzu, Yuzu- Aits contemporary twist on Sichuan cuisine since opening in 2013. Pepper with Ponzu, and Rock Salt with Lemon. A perfect happy hour The new sister restaurant now extends the modern concept to Kowloon treat, oyster shooters are available from 4 to 7 p.m. on weekdays. at a sultry 2,000 sq. ft. dining room capturing the mystic, old world charm Shooters may also be enjoyed as a single shot of amuse bouche, or as a of Sichuan, complete with spacious, stylish rooftop terrace atop Prince Tower platter of 6 during dinner and late night hours from 7 pm to 12 am. for alfresco dining with breathtaking harbor views. Yayakiya has launched a special menu for night owls, featuring a variety In a seductive dimly-lit ambience, Qi–Nine Dragons continues the winning of crowd-pleasing Hakta-style skewers after 9:30 pm from Sunday to Thursday; and after recipe of capturing the ‘seven flavors of Sichuan’, spicy, aromatic, sweet, 10:30 pm on Friday and Saturday. bitter, sour, peppery and salty, in a contemporary, bold style. Designed for two people, the supper set allows diners to select eight skewers, “As the only Sichuan restaurant in Hong Kong awarded a Michelin Star complemented by ‘Grilled Rice Ball with Pork and Miso’, and two Kirin draught beers. in the 2016 Michelin Guide Hong Kong and Macau, Qi has become popular Diners can choose from an array of tantalizing Hakata skewers, such as ‘Ox Tongue’, in Wan Chai,” says Head Chef Chan Wai-Kin. “We now extend our stylish ‘Grilled Miyazaki Smoked Sausage’, ‘Fresh Tomato Pork Belly Roll’, ‘Pork Belly Roll’, brand, bringing a new hotspot for Sichuan cuisine lovers to Kowloon, at a ‘Tokuhsima Awaodori Chicken Wings’, ‘Fresh Shiitake Mushrooms’, ‘Enoki Mushroom Pork glamorous location in Tsim Sha Tsui for locals and tourists alike.” Belly’, ‘Chicken Gizzard’, ‘Homemade Chicken Meat Stick’, and ‘Japanese Pumpkin’. Many of the restaurant’s dishes use a variety of heavy spices, perfect for This late-night getaway is not complete without a bevy of delightful desserts. Indulge those who enjoy the thrill of a burning palate. The mouth-watering menu in Executive Chef Shimoji Atsushi’s summer creation, a sensational rendition of the local features a wide selection of aromatic dishes, such as the ‘Chili Dungeness Japanese favorite ‘Kakigori’, better known as shaved ice. Made with natural spring water, Crab on a bed of red chilies, green scallions and Sichuan peppercorns’, a spoonful of ‘Kakigori’ emulates the texture of powdered snow in one’s mouth. The plate ‘Traditional Sichuan Mala Chicken’, ‘Sichuan Chili-Miso Fish’, ‘Spicy Sautéed Prawns’, ‘Mapo is dressed with a variety of flavored syrups, including: Strawberry, Sweet Potato, Peach, Tofu’, and ‘Braised Mandarin Fish Fillet in Chili Oil Soup’. Coffee, and Shirokuma, featuring condensed milk, small colorful mochi, fruits, and sweet New specialties on the Qi-Nine Dragons menu include the bean paste. ‘Sugar Glazed Ginger Scallion Chicken’, ‘Fried Calamari When you come to a Yakitori Bar and Grill, you must try their new cocktails which and Pumpkin with Sichuan Miso’ and more. are designed to enhance the flavors of seafood and refresh diners’ palate from the The signature cocktails of the restaurant are sure to summer heat. The ‘Yuzu Sour cocktail’ concocted with gin, yuzu, whisky, and home- get your tongue tingling just as much as their sensational made orange liquor, is as potent as it is delicious, and pairs well with the freshness of dishes. The wine list includes an extensive selection of new the Yayakiya’s skewers collection. and old world wines from France, Italy, South Africa, Australia, Likewise, the simply named ‘Passion’ featuring passionfruit, home-made orange liquor, New Zealand and the US. Highlights of the list consist of the gin, vodka, rosemary, mango and pineapple juice, packs a tropical punch that will leave ‘Red Dragon’ made with white rum & raspberries and ‘Spicy diners wanting more. Ginger’ which is a mix of gin & fresh lemon. In lieu of a dessert, diners may opt for the ‘Caramel Martini’, a luscious drink utilizing fun flavor profiles, such as elderflower liquor, caramel, honey, and sugar syrup. Qi–Nine Dragons 20/F, Prince Tower, 12A Peking Road, Yayakiya Tsim Sha Tsui, Kowloon G/F, 29-31, Chatham Road South (or Hart Avenue),Tsim Sha Tsui, Kowloon 2799 8899 www.qi-ninedragons.hk 2723 9833 www.yayakiya.com

28 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 29 summer's coming

At ‘Tuxedos Restaurant’, amid a variety of SpongeBob and friends toe SpongeBob mango mousse cake will be a grand-finale to a truly stickers on the walls and windows, a variety of vegetarian a la carte special day. items are served. The SpongeBob Summer Splash a la carte items The casual Panda Café will also be decorated with life-size cut- include an aromatic ‘Miyake in curry sauce with steamed rice’, ‘Miyake outs of SpongeBob and his friends with fun action shots such as with truffle egg mayo’, a multi-textured ‘Baked Organic Pumpkin and SpongeBob and Patrick Star carrying surfboards. Diners can enjoy an a Eggplant Roulade with Bean Curd Sheet in Tomato Coulis’, and 'Grilled la carte menu with a SpongeBob-inspired dish, the ‘miyake with udon vegetables with Portobello mushroom tower.' in Japanese curry soup’, and themed chocolate cupcake. The menu showcases the best of East and West. Other food kiosks in the park will have select special SpongeBob- Dine on veggie specials with Aqua City Bakery will morph into an underwater abode, with inspired a la carte items. A ‘SpongeBob crispy bucket’ with vegetable colorful window stickers of the cast of SpongeBob in animated poses. spring roll, vegetable net spring roll, vegetable samosa, squash pie and Here, diners of all ages can sink into the ambience by enjoying a sweet vegetable patties make for tempting snacks that families can enjoy SpongeBob at the table a la carte menu with favorites like mango, serradura biscuit, or coffee while they take in the park's attractions. Mango puddings are also sold and chocolate pudding. at the kiosk for a quick, sweet snack. Sit down to a family meal at Ocean Park where the popular porous The chocolate or vanilla-coated cupcakes are all topped with Families also can join a barbecue near the Aqua City Lagoon and prankster appears on the menu and beside you Text: Allen Jim SpongeBob SquarePants or Patrick Star’s friendly faces and butter savor skewers and grills. Available Fridays, Saturdays, Sundays and cookies resembling the characters contained in a tin bucket will make public holidays from 1pm this month, and everyday throughout August. a great treat for sharing. For occasions like birthdays, the head-to-

t the family wonderland Ocean Park this summer, the porous seated. Once inside, diners will be welcomed Aprankster SpongeBob SquarePants is out and about until by characters from the popular animated the end of August and visitors will find Nickelodeon’s incurable series, shown through the restaurant’s optimist in various guises on umbrellas and beach mats as well signature GOBO lens projection. as vegetarian specials and summer desserts. A variety of new vegetarian dishes A water party at The Applause Pavilion on The Waterfront, is will be on offer for lunch, afternoon also among many activities at Ocean Park involving SpongeBob tea and early dinner, including the and his pals Patrick Star, Squidward Tentacles and Mr Krabs four-course ‘SpongeBob SquarePants from the imaginary underwater world, Bikini Bottom. Summer Fiesta Menu’ which features When all the outdoor and indoor activities have stirred up a the character’s signature yellow face thirst and hunger, the park has a lot on the menu for families at on appetizers such as the ‘Miyake its dining outlets. with Truffle Egg mayo served Underwater Delicacies with garden vegetables in At Neptune's Restaurant, which offers views of fish gliding lemon dressing’. by, diners will be greeted by life-size SpongeBob and Patrick Star characters at the door with a sign introducing menu highlights. At the reception is a scene that represents SpongeBob’s pineapple home. The smiling character will keep guests company as they wait to be

30 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 31 What's sizzling?

‘Perfect’ Eastern Delights Widely considered as the ‘King of Parfait’, UFUFU CAFÉ, from Kyushu, Japan, has landed in Hong Kong, armed with an impressive menu of 115 different kinds of parfaits. The wide variety of flavors with different combinations is certain to leave lasting impressions. Text: Allen Jim

o match the selective taste of Hongkongers, UFUFU has created four Hong Kong-style parfaits. The ‘Japanese Peach Parfait’ uses only imported TJapanese peaches that are well known across the world for their Bringing back juiciness and soft texture. Tofu pudding is a popular local snack in Hong Kong, which is why UFUFU is using our signature snack in the ‘Tofu pudding x the fun of cocktails Text: Allen Jim Mango Parfait’. The parfait consists of tofu pudding at the bottom, matched with mango and vanilla ice cream in the middle, and mango pulp and cream on top. Adding fresh fruits over everything oHo is home to some of Hong Kong’s most beloved culinary gems, including those perfects the presentation. that serve the boldest of drinks. At the heart of the area is NEO Cocktail Club, sister is a type of contemporary Nto French restaurant Cocotte which is making an exciting comeback on the steps of Hong Kong dessert that has caught on lately, and Shin Hing Street. is featured in many desserts like cake, pudding, With interiors designed by one of Hong Kong’s most recognized designers, Candace popsicles, and now parfaits. The ‘Mango pomelo sago Campos of ID Design, the location will get anyone pumped up to party hard. Along with Parfait’ has coconut sago at the bottom, mango and its rebirth comes a new artisanal cocktail menu, expanded food menu, live entertainment vanilla ice cream in between, grapefruit and manga featuring vintage Playboy pinball machines, classic arcade games, retro foosball table and pulp on top, and drizzled with fresh strawberry soon-to-be-introduced tableside drinking games. and mango sauce. The revamp includes the introduction of a budget-friendly cocktail menu featuring a Yuanyang is one of the most popular and dozen new funky tipples, including ‘Neo-Hive 2.0’, ‘Fuzzy Sucker’, ‘Mars Attacks’, ‘Rumbut iconic drinks in Hong Kong. With homemade & Cardamom Mule’ and more. All are priced between $90 to $130. coffee jelly at the bottom, milk tea and coffee ice At NEO Cocktail Club, the food shines as bright as the cocktails. Chef Petrous Moldovan cream in the middle, and fresh fruits like banana has made fun tweaks to the bar menu with dishes reflecting more of the venue’s character and blueberry, with cream on top, the ‘Yuanyang and personality, such as NEO’s Sliders, which comes in the form of Wagyu Beef, Spicy Parfait’ is a truly quintessential Hong Kong parfait. Lamb and Pulled Pork Sliders. Be sure to turn up early if you want to taste these premium Hong Other food items embody the international culinary skills of the Chef. Snacks from the Kong-style treats as only 20 servings are served each day. menu include ‘Asian-flavored skewers’, New York’s iconic ‘Yellow Cab 7-inch Hot Dog’, The word “Parfait” comes from France, meaning ‘perfect’. All the Mexican-inspired ‘Homemade Guacamole & Nacho Chips’, and the classic French creations combinations at UFUFU are made available only after careful research and of ‘Steak Tartare’ and ‘King Salmon Rillette’. repeated tests to arrive at the perfect match that includes various flavors Chef Petrous invites guests to enjoy NEO’s newest Happy Hour going from 6 to 8pm on and ingredients. weekdays. Kick back, relax and enjoy a cocktail or two whilst nibbling on the complimentary Outside of parfaits, UFUFU CAFÉ also serves main courses such as their bites on offer. Spend the night sampling the new menu designed specifically for sharing ‘Cheese Stuffed Burger’ and ‘Aging Flank Steak’. For beverages, the restaurant is among friends. famous for their Matcha drinks as well, like the ‘Matcha Cream x Black Honey “We are incredibly excited about the re-opening of NEO Cocktail Club, a fun space in Latte’ and ‘Matcha Latte with Condensed Milk’. Hong Kong to hang out over an artisanal cocktail and some interactive games,” says Brice In their pursuit for perfection, UFUFU have taken into Moldovan, General Manager. “NEO really reflects our personality and character. It’s simple, consideration all the essential elements, including food it’s fun and it’s down-to-earth.” quality, their combination and presentation, to meet Like any other club, you can’t have good drinks without good customer expectations. beats, which is why NEO will feature regular DJ nights from Wednesday to Saturday with tunes as vibrant as the space, UFUFU CAFÉ including Motown, electro and everything in between. 5/F, Tern Plaza, 5 Cameron Road, Tsim Sha Tsui NEO is the brainchild of twin brothers Executive Chef 2711 6117 Petrous Moldovan and General Manager, Brice Moldovan. Ufufucafehk NEO Cocktail Club 10 Shin Hing Street, Sheung Wan 2812 2280 www.neocc.hk

32 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 33 Wine

34 Food & wine • JUNE / JULY 2016 Wine

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40 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 41 Chef at home A culinary revolution in steam oven

With higher efficiency and greater capability, German Pool’s latest 2-in-1 Steam and Grill Oven not only 2-in-1 Steam and Grill Oven SGV-5221 helps preserve moisture and nutrients in food, it also gives you more options for home cooking.

Innovative design for outstanding performance Unlike traditional steam oven with drip design that generates a small amount of steam, the built-in 2-in-1 Steam and Grill Oven is equipped with patented steam heating system, which employs dual conduction pipes to eject high-temperature steam, thereby doubling the efficiency of heat conduction. For effective heat convection and better cooking result, the new oven also generates a 360° air current to spread heat evenly throughout. Taking water shortage into consideration, German Pool pioneers an external water tank for the oven. Needless to open the oven door to refill water during cooking, this prevents scald and heat loss. A wide array of automated functions The Steam and Grill Oven combines 12 cooking modes into one device, which include steaming, baking, grilling, fermenting, defrosting, sterilising and thermal insulation. Forget the complicated and formidable cooking procedures, as now it only takes a simple click to prepare steamed fish, grilled chicken, cake or dim sum. The composite functionality of the oven also allows users to overlap 2 – 3 cooking modes to explore various culinary possibilities, bringing limitless surprises to home-cooked meals. User-friendly features In addition to an extra capacity of 52L, the 3-layer design of the oven can accommodate a quantity of food for 6 – 8 people. You can conveniently prepare a feast for the whole family all at once. Meanwhile, the modern touch screen panel that clearly displays the work status and functions is simple and easy to use. Regulated electronically, the 40°C – 250°C ultra-wide range of the oven ensures flexible control on temperature. Other significant features of the oven include a thermal device to remove stagnant water by means of secondary evaporation, and removable steel trays for easy cleaning.

German Pool Kowloon Flagship Store, Room 2–4, Upper G/F, Newport Centre, 116 Ma Tau Kok Road, To Kwa Wan 2773 2888 www.germanpool.com

42 Food & wine • JUNE / JULY 2016 directory / directory / HONG KONG ISLAND

▪ Akita Teppanyaki, Sashimi ▪ ▪ Aqua City Bakery▪ ▪ Atelier Vivanda ▪ ▪ Giando ▪ ▪ La Vache ▪ ▪ L'ATELIER de Joël Robuchon ▪

Address 8/F, QRE Plaza, 202 Queen’s Road East, Address Aqua City, Waterfront, Address G/F, 9A Ship Street, Wan Chai Address Shop 1, G/F, Tower 1, Starcrest, Address 48 Peel Street, Soho, Central Address Shop 401, 4/F, Landmark Atrium, Wan Chai Ocean Park Hong Kong Tel 2109 1768 9 Star Street, Wan Chai Tel 2880 0248 Central Tel 2788 0012 Tel 3923 2323 Tel 2511 8912 Tel 2166 9000

▪ BB's European Cuisine ▪ ▪ Café Malacca ▪ ▪ CIAK – In the Kitchen ▪ ▪ Limewood ▪ ▪ Mano Café ▪ ▪ Mercedes me Hong Kong ▪

Address 6/F, QRE Plaza, Address 2/F, Hotel Jen Hong Kong, Address Shop 327-333, 3/F, Landmark Atrium, Address Shop 103 and 104, G/F, The Pulse, Address G/F, The L Place, Address Shop C-D, Entertainment Building, 202 Queen's Road East, Wan Chai 508 Queen's Road West, 15 Queen's Road Central, Central 28 Beach Road, Repulse Bay 139 Queen’s Road Central, Central 30 Queen’s Road Central, Central Tel 2838 3272 Western District (HKU Station Exit B2) Tel 2522 8869 Tel 2866 8668 Tel 2362 6997 Tel 2895 7398 Tel 2213 6613

▪ Ciao Chow – Italian Cafeteria ▪ ▪ da Via ▪ ▪ Double D ▪ ▪ Mr and Mrs Fox ▪ ▪ Neo Cocktail Club ▪ ▪ Neptune's Restaurant ▪

Address G/F, California Tower, Address Shop E, G/F, Duke Wellington House, Address 23 Tong Chong Street, Quarry Bay Address 10 Shin Hing Street, Sheung Wan Address Aqua City, Waterfront, 30-32 D'Aguilar Street, 22 Wellington Street, Central Tel 2812 2280 Ocean Park Hong Kong Lan Kwai Fong, Central Tel 2881 1888 Tel 3923 2323 Tel 2344 0005

▪ Fish & Meat ▪ ▪ FOOK LAM MOON FINE FOODS ▪ ▪ GIA ▪ ▪ Ole Spanish Restaurant & Wine Bar ▪ ▪ One Harbour Road ▪ ▪ Panda Café ▪

Address 1 and 2/F, 32 Wyndham Street, Central Address Shop B, 35-45 Johnston Road, Address 1/F, Fleet Arcade, Fenwick Pier, Address 1/F, Shun Ho Tower, Address 7 and 8/F, , Address Amazing Asian Animals, Waterfront, Tel 2565 6788 Wan Chai 1 Lung King Street, Wan Chai 24-30 Ice House Street, Central 1 Harbour Road, Wan Chai Ocean Park Hong Kong Tel 2363 8810 Tel 2511 8081 Tel 2523 8624 Tel 2588 1234 Tel 3923 2323

44 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 45 directory / HONG KONG ISLAND directory / KOWLOON &

▪ Petrus ▪ ▪ Pinot Duck ▪ ▪ Prego Italian ▪ ▪ Alma portuguese grill▪ ▪ An Nam ▪ ▪California Pizza Kitchen ▪

Address Level 56, Island Shangri-La Hong Kong, Address Shop G07, Ground Floor, Stanley Plaza, Address 43 Elgin Street, Soho, Central Address Shop OT 310, Level 3, Ocean Terminal, Address Shop 1073, Level 1, , Address Shop No.2, 3/F, Whampoa Gourmet Place, Pacific Place, Supreme Court Road, 23 Carmel Road, Stanley Tel 2651 5700 Harbour City, Tsim Sha Tsui 9 Yuen Long Street, Yuen Long Wonderful Worlds of Whampoa, Hung Hom Central Tel 2772 0060 Tel 3188 3688 Tel 2602 6118 Tel 3152 3313 Tel 2820 8590

▪ QMO ▪ ▪ restaurant Akrame ▪ ▪ Seasons by Olivier Elzer ▪ ▪ China Tang ▪ ▪ FINDS ▪ ▪ German Pool Kowloon Flagship Store ▪

Address Shop 4, G/F, J Senses, Ship Street, Address Shop B, G/F, No.9 Ship Street, Address Shop 308, 3/F Lee Gardens Two, Address Shop 4101, Level 4, Gateway Arcade, Address 1/F, The Luxe Manor, 39 Kimberley Road, Address Room 2-4, Upper G/F, Wan Chai Wan Chai 28 Yun Ping Road, Causeway Bay Harbour City, Tsim Sha Tsui Tsim Sha Tsui Newport Centre, Tel 2836 0699 Tel 2528 5068 Tel 2505 6228 Tel 2157 3148 Tel 2522 9318 116 Ma Tau Kok Road, To Kwa Wan Tel 2773 2888

▪ Tango ▪ ▪ The Boathouse ▪ ▪ The Point – Pizza & Pasta ▪ ▪ London House ▪ ▪ Modern Shanghai ▪ ▪ Morton's of Chicago ▪

Address 1/F, Carfield Building, Address 88 Stanley Main Street, Stanley Address G/F, 52 Tang Lung Street, Address G5, Tsim Sha Tsui Centre, 66 Mody Road, Address Shop 1058, Level 1, YOHO MALL, Address The Sheraton Hong Kong Hotel & Towers, 77 Wyndham Street, Central Tel 2813 4467 Causeway Bay East Tsim Sha Tsui 9 Yuen Long Street, Yuen Long 4th level, 20 Nathan Road Tel 2525 5808 Tel 2947 3866 Tel 3650 3333 Tel 2602 2218 Tel 2732 2343

▪ Townhouse ▪ ▪ Tuxedos Restaurant ▪ ▪ Viet Kitchen ▪ ▪ Café&MEAL MUJI ▪ ▪ Nespresso ▪ ▪ ON-YASAI ▪

Address 23/F, California Tower, Address Polar Adventure, Summit, Address G04 & 06 Nexxus Building, Address Shop 407, 415-419, Level 4, Ocean Address Shop LG2-70, , Address Shop LCX 37A, Level 3, 32 D’Aguilar Street, Central Ocean Park Hong Kong 41 Connaught Road, Central Centre, Harbour City, Tsim Sha Tsui Kowloon Tong Ocean Terminal, Harbour City, Tel 2344 2366 Tel 2806 2068 Tel 3971 3220 Tel 800 968 821 Tsim Sha Tsui Tel 2153 1801

46 Food & wine • JUNE / JULY 2016 Food & wine • JUNE / JULY 2016 47 directory / KOWLOON & New Territories

▪ Osteria Ristorante Italiano ▪ ▪ Patisserie by SAV ▪ ▪ Qi-Nine Dragons ▪

Address Mezzanine Floor, Address G/F, Hotel sáv, 83 Wuhu Street, Address 20/F, Prince Tower, 12A Peking Road, Holiday Inn Golden Mile, 50 Nathan Road, Hung Hom Tsim Sha Tsui Tsim Sha Tsui Tel 2275 8788 Tel 2799 8899 Tel 2315 1010

▪ Sabatini Ristorante Italiano ▪ ▪ Spasso – Italian Bar Restaurant ▪ ▪ Tea WG Salon & Boutique ▪

Address 3/F, The Royal Garden, 69 Mody Road, Address G5-8 & 12-17, Empire Centre, Address Shop 3315, Level 3, Gateway Arcade, Tsim Sha Tsui 68 Mody Road, East Tsim Sha Tsui Harbour City, 17 Canton Road, Tsim Sha Tsui Tel 2730 2000 Tel 2730 8027 Tel 3428 5338

▪ The Chop House – Tsim Sha Tsui ▪ ▪ The Royal Touch Bakery Café ▪ ▪ UFUFU CAFÉ ▪

Address Shop 3013C, 3/F Miramar Shopping Address Shop OT G02, G/F, Address 5/F, Tern Plaza, 5 Cameron Road, Centre, 132 Nathan Road, Tsim Sha Tsui Ocean Terminal Harbour City, Tsim Sha Tsui Tel 2295 3200 17 Canton Road, Tel 2711 6117 Tsim Sha Tsui Tel 3188 8086

▪ WOOBAR ▪ ▪ Yayakiya ▪ ▪ Yi Heen Chinese Cuisine ▪

Address 6/F, W Hong Kong, Address G/F, 29-31, Chatham Road South, Address Level 2, 15 Knutsford Terrace, 1 Austin Road West, Tsim Sha Tsui Tsim Sha Tsui Tsim Sha Tsui Tel 3717 2889 Tel 2723 9833 Tel 2316 2288

48 Food & wine • JUNE / JULY 2016 SCMP_213mmx277mm_1.pdf 1 15/3/16 10:17 AM

G7 Private Dining, 7 Glenealy, Central, Hong Kong www.g7privatedining.com Scan for reservations

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Wyndham Place Str Lower Albert Rd central location just above Wyndham Street and Lan Kwai Fong. eet Sheng Kung Hul Diocesan Welfare Arbuthnot House Specializing in modern Italian cuisine, G7 provides the perfect Wyndham Mansion intimate setting for group dinners, parties, special occasions, or Caine Rd

Arbuthnot Rd Yuen Lam Mansion

just a romantic dinner for two. Choose from the private cellar Glenealy

room, the open kitchen dining room, or the al fresco terrace. Come Botanical Court Alford House and experience the seasonal cuisine of Chef Eddy, Hong Kong's PRIVATE DINING private kitchen pioneer. For bookings call +852 2810 6626 or email Glenealy Upper Albert Rd Albany Rd us at [email protected] Caritas-Hong Kong