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T Y Gt N M Er MAGASINET PÅ SVENSKA I HONG KONG OCH SÖDRA KINA BBULLETINEN April 2019 Sedan 1981 E tt m a tn y t t i g t n u m m e r Profilen Jim Löfdahl om Fine Dining Tips på lunchlådor till barnen Hongkongs matoligopol LEDAREN I detta nummer Where is restaurant, it was here yesterday?! Det lär finnas över 15 000 restau- Flera i redaktionen har varit på oli- ranger i Hongkong. Ingen vet säkert. ka food tours de senaste veckorna. Ett Nya restauranger öppnar och stänger utmärkt sätt att se en annan sida av hela tiden. Men i runda slängar kan Hongkong, och möjlighet att prova på du äta frukost, lunch och middag på nya maträtter. Under dessa vandring- nya ställen i 14 år. Säkert är att man ar kommer man ibland i kontakt med kan äta fantastisk mat från alla möj- mer kontroversiell mat. Vi har haft liga kök i Hongkong. T ex finns den många diskussioner om hur etiskt det enda 3-stjärniga italienska Michelin t ex är att äta orm, och vilken skillnad restaurangen utanför Italien här. Som det är mellan det och hanteringen av svensk är det också härligt att kunna kycklingar och grisar i europeiska län- Omslagsbild av Sandra Isaksson gå till Frantzéns Kitchen, The Flying der. Läs Sandra Isakssons reportage, Elk, Rye House, IKEA och Sverigeshop- och skicka oss gärna dina synpunkter Eva Ladeborn chefredaktör pen ibland. Själv kan jag inte få nog av om vad du anser att man bör eller inte [email protected] dim-sums. Jag är i gott sällskap, flera bör äta. i vårt På stan reportage anger dim- Till sist vill jag rikta ett stort tack till Lena Löfling sums som favoriträtt. Reportaget är Ebba Lindtorp, som nu flyttar hem till formgivning (+852) 5242 4543 Sverige och lämnar Bulletinen redak- skrivet av Johanna Paulsson som är ny [email protected] i redaktionen - varmt välkommen Jo- tionen. När någon man tycker om flyt- Text & Bild: Sandra Isaksson hanna! tar är bland det svåraste med expat-li- Andrea Björsell Visste du att Hongkong idag är en av vet, tycker jag. Men ett utmärkt tillfälle fotograf Restipset: Hoi An, Vietnam (+852) 5535 3502 världens största marknadsplatser för att tröstäta och unna sig något gott. [email protected] vin? Sedan man tog bort momsen för Katarina Berglund tio år sedan har handeln ökat, fram- Eva Ladeborn TA SIG DIT BOENDET BRA ATT VETA för allt med Kina där man ser en allt kassör (+852) 6468 6996 Flyg till Da Nang med Cathay Dragon Vi bodde på Acacia Heritage Hotel, Välj ett hotell med pool, det är trevligt större efterfrågan på vin. Vår mat- och [email protected] eller HK Express, det tar under 2 tim- fem minuters gångväg till gamla stan med ett avsvalkande dopp efter shop- dryckskribent Måns Olsson levererar mar. Buss eller taxi från Da Nang till och Hoi Ans hjärta. Nästa gång skulle pingrundan. Om man vill sy upp kläder alltid kunniga och intressanta repor- Pernilla Bergqvist Hoi An. jag dock välja att bo i gamla stan för att – välj skräddare med omsorg och se till skribent tage. I det här numret förkovrar han slippa gå över den smala och starkt tra- att ha god tid på dig för eventuella änd- sig bl a i libanesiskt vin, missa inte det. Karin Eckerberg fikerade bron med små barn i mörkret. ringar. Vi upplevde en hel del aggressiv skribent övertalning. De kläder vi sydde upp höll Att äta en god middag med goda vän- inte måttet i vare sig kvalitét eller snitt ner är bland det bästa man kan göra. Elisabet Helander men detta hade säkert kunnat undvikas BÄSTA TIDEN ATT ÅKA Att börja med en drink på en cool tak- skribent med lite mer tid. Egentligen året om. Allra bäst i febru- BESVIKELSE bar, lyssna på bra musik, strosa genom Sandra Isaksson ari–april. Som varmast är det i maj till Kanske att det är lite för turistigt. Inte stan och slinka in på en mysig restau- illustratör/skribent rang kan ge mig riktig lyckoruskänsla. september. för turistigt så att man inte kan njuta Johanna Paulsson Men mat kan också vändas till något av att vara där men ibland störs man skribent av stora turistgrupper som trängs för destruktivt. Många ungdomar har att ta ett foto. My Son var också lite av Måns Olsson 5 SAKER DU INTE FÅR MISSA skeva kroppsideal, vilket lätt förstärks i en besvikelse. Det är ett pyttelitet och mat- och vinskribent sociala medier. Malin Rignéus skriver i ÄTA illa bevarat Angkor Wat. • Ta en snorkel- eller dyktur till Cham sin kolumn Livsbalans om hur känslor Malin Rigneus Islands och spendera en dag vid en Allt! Ris, nudlar, färsk frukt, örter, söt- skribent av de fina stränderna där. och mat blandas ihop, och hur man salta såser och krispig charlottenlök. • Ta en eftermiddagstur på floden. kan bryta negativa mönster. Balansen mellan salt och sött, mjukt Längs kanalen ligger många fint må- och krispigt, tillagat och rått. Curry lade träbåtar som bara väntar på nya och baguette, grillspett, skaldjur, fågel ÖVERRASKNING resenärer. Gillar du Bulletinen? fisk – och mittimellan! Här finns hela Vietnam samlat och mer därtill. Atmosfären! Den välbevarade kolonia- • Spendera en dag eller två på stran- Du kanske själv vill vara med och Om Bulletinen Street food finns överallt och pröva larkitekturen mixad med kinesiska och den vid An Bang. bidra till innehållet? Gå med i redak- Central Market om du föredrar att inte japanska träbyggnader, broar och tem- Sedan starten 1981 fungerar Bulletinen som forum för aktivite- bidra med textmaterial eller bilder från olika evenemang får du tionen (vi har superkul) eller hoppa • Strosa runt på gatorna och njut av ter och händelser i svenskkolonin. Bulletinen drivs helt ideellt, gärna höra av dig till någon i redaktionen. Bulletinen sponsras äta på gatan. För den matlagningsin- pel. Mängden av bra restauranger, fina in då och då. atmosfären med en cocktail i han- utkommer med 6 nummer per år, och distribueras gratis till dem av Sveriges generalkonsulat, Svenska handelskammaren, Busi- tresserade erbjuds det matlagnings- barer, caféer och hotell. Tio minuter i den. som anmält sig på Bulletinens hemsida. Adressändringar an- ness Sweden och SWEA samt annonsintäkter. Hör av dig till: en taxi så är man vid en fin, om än full- kurser i vart gathörn. • Ta en cykeltur mellan risfälten. mäls direkt till Bulletinen (via [email protected]). Vill du [email protected] belagd, strand. Den goda maten! www.bulletinenhongkong.com 2 BULLETINEN APRIL 2019 BULLETINEN APRIL 2019 3 PROFILEN PROFILEN Text: Elisabet Helander Bild: Andrea Björsell Jag har vigt mitt liv åt fine dining Vi träffar restaurangchefen Jim Löfdahl på stilrena och trivsamma Frantzen’s Kitchen i Sheung Wan. Det är fortfarande lugnt innan arbetet måste dra igång inför kväl- lens kulinariska höjder. För över tio år sedan började han hos köksmästaren Björn Frantzén och konditorn Daniel Lindeberg på restaurangen Frantzén/Lindeberg i Gamla stan, Stockholm. – Jag har jobbat väldigt intensivt hela min – Vi jobbar inte med så mycket konstig- Hur har du upplevt livet i Hongkong uppväxt. Väljer man fine dining och att heter, idag skall jag väl säga. Det hänger hittills? gå till en restaurang som Frantzen/Lin- på att det är svårt att importera vilt kött – Jo, det har varit bra. Jag kom hit med deberg och börja jobba, så är det som att från Sverige till Hongkong. Annars tror min flickvän, numera fru. Vi har fått ett mäta sig med en elitidrottare. Du måste jag att det är mer smakerna som skiljer sig barn, och så har vi ett till på gång här. gå in väldigt intensivt och du lägger ner ganska radikalt. Råvarorna är de vana vid. Jim tycker också att vardagen är väldigt hela ditt liv i det. Även när du inte är på Hur det tillreds och läggs upp, lite olika bra i Hongkong. Det handlar lite om var jobbet blir det att du tänker på det, du sit- färger och finesser, det är nytt för många. man väljer att bo och vad man har i sin ter och skriver, du gör research, du läser Frantzens Kitchen som har funnits i två omgivning på fritiden. mat. Det är hela din värld, du blir uppslu- och ett halvt år, har en stadig kundgrupp – “Jag gillar att hika. Det är perfekt, kad av den. För mig att komma till Hong- av både kineser och västerlänningar som man rensar tankarna, får lite frisk luft. kong, visst det är intensivt, om man ser på återkommer. Där vi bor i Kennedy Town, finns det bra arbetstimmar generellt, då Sverige är 40 med lekparker och mycket föräldragrup- timmar så är Hongkong 56 timmar. Men Känner du att du kan göra det här per. Sedan åker vi ut till öarna när det för mig är det ganska normalt. Jag har vigt ett tag till? passar och vädret är fint. Jag gillar Che- mitt liv åt det. Det är en passion och en – Absolut, men det är en tuff marknad, ung Chau.” hobby, konstaterar Jim. food and beverage. Det är en väldigt liten yta, och man får ändå betänka att det är Vad slår dig med restaurangverk- Hur är det att presentera nordisk 14 000 restauranger. Det är ganska tuff samhet här? mat i Hongkong? konkurrens. Mestadelen av befolkningen – Det är nog ganska likvärdigt. Stock- – Det är roligt. Vi är ganska internationel- går på lokala krogar, eftersom det är det holm är så klart en mindre stad, och färre la i våran stil att laga och presentera mat, som de förstår bäst. Frantzens Kitchen människor. Men i Stockholm går folk ut men vi presenterar ju det nordiska helt ligger i ett bostadsområde i Sheung Wan och äter, mer idag än någonsin.
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