Italian Passion American Wagyu Spanish Vibes Pizza Innovation Coffee, Tea & Wine Editor's Message
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JUNE / JULY 2016 Italian passion AMERICAN WAGYU SPANISH VIBES PIZZA INNOVATION COFFEE, TEA & WINE EDITOR'S MESSAGE In pursuit of the good life When Italians celebrate their national day in June, they also make sure that the rest of the world joins them in the festivity with their wholesome food and elegant wines. In this issue of Food & Wine, we have assembled a host of Italian restaurants and featured their creative cuisines that come from the heart. We also talked to the chefs to understand their culinary concepts and share their passion and flair for food. If there is one thing I’ve learned from attending Italian feasts, it’s their dedication to the Slow Food Movement, so make sure you allow for a copious amount of time – like three hours. A meal is to be savored slowly, not rushed. And go easy on the bread and the pasta, yummy as they are, because there are many more dishes to follow in the fullness of time. In between the numerous courses, you enjoy the conviviality, of course. And you talk about soccer, food and politics, if you’re an Italian, that is. We’ve just had Le French GourMay and Vinexpo in town in the last quarter, so a lot of the emphasis has been on wine lately. While we have been studying the pairing of wine with food, the latest movement is to compare the many commonalities between wine on the one hand, and a piping hot brew of Chinese tea, and of premium coffee on the other. We will leave no kettles unturned in the pursuit of savoir-faire! Andy Ng Features Editor FOOD & WINE • JUNE / JULY 2016 1 FOOD & WINE JUNE / JULY 2016 CONTENTS 04 Italian 34 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, Hong Kong 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! C M Y CM MY CY CMY K 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 6 FOOD & WINE • JUNE / JULY 2016 FOOD & WINE • JUNE / JULY 2016 7 ITALIAN “Summer in the city” On the waterfront at Tsim Sha Tsui East, Spasso - Italian Bar Restaurant Terrace is serving up a five-course special Summer Discovery menu until August for you to savor the good life. Featuring the cod fish as a highlight, Chef Marco has it embellished with broccoli and cherry tomato, Taggiasca olives, capers and basil sauce. To keep the menu light, he has also well prepared a beetroot and goat’s cheese salad. On his trips to Brighton, England, Chef Marco gained inspiration from the phenomenal fresh crab plucked straight from the shores at low tide and has since developed his signature dish: tian of avocado, mango, tomato and 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 dessert buffet. Try several plates to share and restaurant’s menu has been revamped with don’t forget the top pick – DOMORI, a warm creative dishes that are true to Italian heritage, chocolate cupcake with artisanal raspberries including the traditional Italian homemade sorbet, or the traditional Tiramisu made with White pizza with Italian smoked ham, scamorza Lavazza espresso to tingle your palate. cheese and fresh black truffle; Lobster salad Osteria Ristorante Italiano is open daily from with black olives, tomato and fennel sauce; 12:00 to 15:00 and 18:00 to 23:30. A seafood Spasso – ItaliaN BAR REstaURANT Spaghetti Mancini with prawns, scallops and semi-appetizer buffet is specially served Italian brandy reduction; Carnaroli risotto, on Fridays, Saturdays, Sundays and public G5-8 & 12-17, Empire Centre, 68 Mody Road, East Tsim Sha Tsui slow-cooked lobster, peas, crustacean sauce; holidays. 2730 8027 Homemade meat casoncelli; and many more… OSTERIA RISTORANTE ItaliaNO Mezzanine Floor, Holiday Inn Golden Mile, 50 Nathan Road, Tsim Sha Tsui 2315 1010 Made-to-order pizza The Point – Pizza & Pasta is hailed for quality food at reasonable prices in a great location, tucked away from the main crowds of Causeway Bay. The eatery has now extended across the harbor to the heart of Tsim Sha Tsui. Its signature pizzas are fast-fired in their state-of-the-art stone-hearth oven by Woodstone, a brand favored by Michelin-starred chefs and upscale restaurant chains worldwide. The Point’s made-to-order (which means always fresh!), signature pizzas are served piping hot in a matter of only 3 minutes, thanks to the high temperature of the oven. The Lobster Pizza complemented by fresh fennel and chewy buffalo mozzarella with a meaty lobster, and Foie Gras Pizza is glazed with balsamic vinegar and fresh baby cress to add a slight kick to the flavor. However, that heavenly oven aroma is not just restricted to savory pies, as there are other options for sweet-tooth like sweet pizzas, especially Banana Heaven, a marshmallow pizza pie that combines freshly roasted bananas, chocolate, vanilla ice cream and lightly browned, lusciously fluffy, toasted marshmallows.