food – Page 22 – bc magazine

Megabites: 8 November, 2014

Thanksgiving
A national holiday in the USA, Thanksgiving originated as a day of celebration of the previous years harvest. Local American stalwart Dan Ryan’s is offering a traditional 4 course menu for $398 + 10% featuring pumpkin soup, roast turkey with giblet gravy, candied yams, mashed potatoes and pumpkin pie.
Dan Ryan’s Chicago Grill is located at Shop 28, LG2, Festival Walk, 80 Tat Chee Avenue, Kowloon Tong (t: 2265 8811) and 112 Pacific Place, 88 Queensway, Admiralty (t: 2845 4600).

Isola Reopens
A newly renovated and slightly remodeled Isola re-opened in IFC recently. At first glance you might not notice many of the new features, but take a look at the most important part of the restaurant… There’s a brand new kitchen, designed with the input of two-star Michelin Chef Marco Sacco and built in Italy. Yes, Isola is the latest eatery to partner up with an overseas Michelin star chef to add ‘prestige’ to it’s name… While Marco Satto will ‘oversee’ the gradual revamping of Isola’s menu – so don’t expect to see any of famous dishes on the menu quite yet – the new chef on the ground is Omar Agostini. At the media introduction of Marco Satto’s appointment there was little to taste, so we’ll have to wait and see what impact Marco and Omar bring to Isola, and it’s prime location with wonderful views across the harbour.

Great Idea
As part of their Christmas promotion Great in the basement of Pacific Place will be holding a series of food tastings and demonstrations loosely entitled “Comfort Foods for the Holidays”. The series of tastings and hands on activities starts on the 21 November from 3pm with the goal of inspiring and entertaining while learning more about food and how to prepare, cook and enjoy it.

A full list of the classes and tasting is posted in the store where you can sign-up in advance for those that interest you most. The list includes: Dressing a Whole Turkey (Demo), Pumpkin soup (Demo/Food Tasting), Making A Ginger Bread House from Scratch (Hands on instructional Class), Old Fashioned Christmas Cookies (Hands on instructional Class), Roasting Poultry (Hands on instructional Class), Christmas Pudding (Demo/Food Tasting), Composing a Cheese platter (Hands on instructional Class), Cooking with Cheese (Demo/Food Tasting), How to Carve a Turkey (Demo/Food Tasting), Understanding Craft Beer Instruction (Tasting).

Cooking videos
The Sheraton in Macau is posting cooking videos on it’s facebook page showing viewers how to enjoy the specialty dishes from the Sheraton Macao Hotel’s restaurants at home. Tied in with this are a series of weekly competitions and give-aways – check out their facebook page for more details www.facebook.com/SheratonMacau

If you have any food news please send it to [email protected]

Gaucho Argentine Steakhouse

Gaucho Argentine steak restaurant recently opened in Hong Kong having been a staple of the London dining scene for many years. At the media preview Head of Grills Fernando Larroude talked us through the four cuts of Argentine Beef that provide the core of the restaurants menu rump, sirloin, rib-eye and fillet – your waiter will explain the cuts to you when you dine. The restaurant prides itself on the provenance of its grass-fed free-range beef, and from the small tasting samples, the beef was flavourful and tasty. One of the options on the menu is sampler featuring all four cuts – 1.2kg of beef, $998 – not often you can compare cuts.

As with most steak houses you can have your meat cut, prepared and cooked anyway you choose with steaks ranging in size from 225g to 2kg, prices vary accordingly. Sides are all extra. There’s an extensive range of starters, including delicious empanadas, and deserts picked from dishes that have proved popular in London and Dubai and for those who don’t like steak there are options including two vegetarian risottos.

The wine cellar is slightly unique in that it’s all Argentinean and currently offers a choice of over 100 wines, although this will eventually reach around 180. If you want to bring your own bottle, corkage is $300/bottle.

Lots of the more obvious things are not listed on the menu – a simple example is there’s no listing of every option of coffee. Ask your server for what you want/like, and with the heavy emphasis on friendly knowledgeable service it’s sad to see the ubiquitous 10% service charge already added.

Gaucho is open now for dinner: 6-11pm and lunch: noon-3pm.

Gaucho Hong Kong: 5/F, 31 Queens Road Central. Tel: 2386 8090 email: [email protected]

Lamma Fun Day – 1 November, 2014 @ Tai Wan To Beach

Now in its 14^th edition, this year’s Lamma Fun Day’s takes place on Tai Wan To (Power Station Beach), Lamma Island on Saturday 1^st November 2014. The all-day event starts at noon and includes food and market stalls, a licensed bar, arts & crafts and kids’ activities, as well as live music on the beach until 10pm.

Established to raise money for development projects in Nepal run by Child Welfare Scheme (CWS), this year’s Lamma Fun Day will support a new CWS project in Nepal that works with children and young people rescued from corrupt or fake orphanages. CWS provides protection, health care, education and much needed counseling to those rescued with the main emphasis on family reunification.

“Live music is at the heart of every Lamma Fun Day and this year’s line up is truly awesome with everything from electronica and heavy metal to country music and indie rock, performed by a multinational cast,” says music coordinator Dave Wilkinson. “The event is growing from strength to strength every year thanks to the great support we get from local musicians and live music venues in Hong Kong. And what could be better than drinking a cold beer for charity on the beach in the autumn sunshine listening to some of the very best bands in Hong Kong.”

The evening line-up features metal heads DP, the return of show stoppers Shotgun Politics, indie mavericks New Tonic Press, the melodic voices of Dark Himaya and country outfit The Curs. On stage in the afternoon is the irrepressible Dr Eggs, acoustic guitar impresario Todd Warner Moore, soulful electronica hip hop trio The Anello, kids’ favourites The Hairy Family Jam Band, Pink Floyd cover band Brain Damage and kicking off the day the fascinating soundscapes of Mogulogeek. Add to this a couple of sets from sensational drumming troop Salvaje. DJ Gramophone will be spinning 78s throughout the day while DJ Barnaby Bruce rounds up the entertainment programme after dark.

Bands and musicians all donate their time for free, so the majority of money raised on the day is through sales at the licensed bar, which offers draft beer, house wines and soft drinks. There are also food stalls, donations and a charity auction that runs through the afternoon. “Come along, have fun and enjoy a great day out for charity!” says event organizer Sonya Yeung. “Our sponsors and supporters are very generous so there are always some great items to bid on in the live charity auction on the day, from original artworks and spa sessions to hotel nights and specialty wines.”

Lamma Fun Day
When: 12noon-10pm, Saturday 1^st November 2014
Where: Tai Wan To Beach, Yung Shue Wan, Lamma Island
How Much: Free
More info: www.facebook.com/LammaFunDay

Savour HK @ Victoria Park – 12 September, 2014

http://bcmagazine.smugmug.com/Bcene-photos/2014/Savour-HK-Victoria-Park-2014/44279039_P2ZJ2g#!i=3530166058&k=Hggx39w

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http://bcmagazine.smugmug.com/Bcene-photos/2014/Savour-HK-Victoria-Park-2014/44279039_P2ZJ2g#!i=3530171180&k=4hqgPwN

http://bcmagazine.smugmug.com/Bcene-photos/2014/Savour-HK-Victoria-Park-2014/44279039_P2ZJ2g#!i=3530171206&k=bt7L7bT

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HK Tennis Open 2014 – Rain affects Friday’s Play

The rain has played havoc with the match schedule, for updated times and schedule – see the tournament website www.hongkongtennisopen.com
The rain might stop the tennis but it doesn’t stop you eating or drinking, and there’s lots of gourmet dishes on offer at Savour HK – see our feature here: www.bcmagazine.net/2014/09/09/savour-hong-kong-a-bite-sized-gourmet-delight

Savour Hong Kong – a bite sized gourmet delight

Singapore’s Savour gourmet food event makes it local debut at this year’s WTA Hong Kong Tennis Open at Victoria Park. Savour is a little different in that it offers award-winning or Michelin starred food at prices between $50-100/dish. Yes, it’s not a full sized dish, but the portions of the dishes available at the preview were pretty generous – and the food quality was excellent.

HK’s first Savour festival features 12 booths offering slightly bigger than bite-sized dishes from a range of local and international restaurants – and several of the short three or four dish menus will change later in the week so there’s a good reason to go more than once.

Is it any good, yes – although there’s probably not enough chairs and you’ll end up spending more than you expect because you’ll want to try the wide range of dishes on offer.

What’s there to eat?

Bistro du Vin, Hong Kong
Cod brandade, soft egg
Lamb ribs, petit pois, garlic
Banana crumble

Blue Butcher, Hong Kong
Wagyu and bone marrow sliders, smoked Vermont cheddar, NYC pickle, tomato jam, garlic mayo.
Dutch veal sweetbread nuggets, truffle aioli.
Truffle fries, parmesan, sea salt

Bo Innovation, Hong Kong, 3 Michelin Stars
Molecular xiao long bao – one of Bo Innovation’s most renowned dishes

Brickhouse, Hong Kong
BBQ brisket taco, habanero corn puree, sour cream, green onion
Charred sweet corn, salsa verde, manchego cheese
Tuna ceviche, radish, salted shallots, spiced jalapeno vinaigrette

Chicha, Hong Kong
Mixto ceviche
Pollo a la brassa & aromatic rice
Pork pan con chickarron
Suspiro de limena

Paul Bocuse’s L’Auberge du Pont de Collonges, France, 3 Michelin Stars

Saint Jacques – scallop, butter of citrus fruits in vanilla, small crystalised apple.
Nage de crevettes: glazed shrimp cooked in Pouilly-Fuisse wine, cauliflower and ginger cream.
Granny Smith apple tiramisu – crumbled almond, apples cooked in honey and lemon

Le Port Parfume, Hong Kong
Clams, madeleines, fish

MIC Kitchen, Hong Kong, 1 Michelin Star
Scallop ceviche
Iberico ham with tomato infused vermicelli

Nicholini’s, Hong Kong
Cantaloupe melon and Parma ham with black truffle bruschetta and pennyroyal perfume
Saffron tagliatelle with fresh lobster, cherry tomato, procini sauce and cucumber
Rhum baba’ filled with lemon cream, peach compote, almond milk and white chocolate

St George at Hullett House, Hong Kong
Chicken and egg truffle
One 8 tomato
Lobster, conpoy sphere, rosemary
Knickerbocker banoffee

Souvla, Hong Kong
Mezedes plate: taramasalata & tzatziki dips, pita bread, house marinated olives, spanakopita, & dolmades
Souvas – chicken with salad grilled mini pita wrap
Lamp ribs with Cypriot grain and pulse salad, oven roasted potatoes, lemon yoghurt
Chocolate baklava cigar and mini avgolemono pie

Saint Pierre, Singapore
Chef Emmanuel Stroobant’s dishes for Savour Hong Kong are:
Low temperature prime U.S. beef rib eye, shavings of baby vegetables, black winter truffle vinaigrette
Organic hen egg confit, champagne hollandaise, oscietra caviar

Ola Cocina Del Mar, Singapore

SAVOUR Tournament Village 2014
When: 9-14 September, 2014
Where: Victoria Park Tennis Stadium Causeway Road, Causeway Bay; Hong Kong
Opening Hours:
9 Sept: 12–4pm, 5–10pm
10-11 Sept: 5–10pm
12 Sep: 2–4pm, 5–10pm
13 Sep: 11:30am – 4pm, 5–10pm
14 Sep: 11:30am – 4pm, 5–9pm
How Much: $150 (Including $100 worth of food and drinks vouchers). Free entry to all those holding a Hong Kong Tennis Open ticket.
More info: Buy food and drink vouchers onsite. www.savourhk.com

Megabites News: Plant Based Mayonnaise

Something new and different – Just Mayo, a ‘plant based mayonnaise’ that is egg-free contains zero cholesterol and is gluten and soy free… Sounds a little too good to be true. Well oddly in this case it’s not. Hampton Creek a US company has spent over two years researching a replacement for the egg-based emulsifiers found in traditional mayonnaise. After screening over 1500 plants they found it was possible to use a specific variety of the Canadian yellow pea (a type of split pea) to replicate the binding properties of the eggs to create a ‘plant-based’ mayonnaise.

Just Mayo is exclusively available in four flavors: Original, Chipotle, Sriracha and Garlic at Great in Pacific Place (although expect to find it in PARKnSHOP, Fusion, Taste, International , Gourmet and SU-PA-DE-PA stores soon). At the recent product launch Great’s Tim Broderick demonstrated by preparing a range of dishes that beyond the ‘plant-based’ hype Just Mayo is a tasty option for all.

More info: www.hamptoncreek.com/just-mayo

Tasty Vietnamese Cuisine at the Embankment

The healthy simplicity of Vietnamese cuisine with its minimal use of oil and a reliance on herbs and vegetables is evident at the Embankment in Causeway Bay where the dishes on the newly revamped menu look to appeal to our five senses – the aromatic ingredients stimulate the nose, the enticing plates treat the eyes, sounds comes from crisp ingredients, while the texture is felt by our fingers before the five spices are detected on the tongue. While appealing to our senses each Vietnamese dish has a distinctive flavour which reflects one or more of the fundamental taste elements: spicy, sour, bitter, salty and sweet.

The 7000 square foot restaurant on the 2/F of Cigna Tower at 480 Jaffe Road in Causeway Bay has been working hard to eliminate MSG (a common complaint from diners under the previous owners) and enhance the freshness of the ingredients – but as Nelson Tam one of the new owners comments “We’ve done everything we can to eliminate it”. “With the recent change of management, as well as a new team of highly experienced Vietnamese chefs from Vietnam who have joined our team we hope to introduce some of most authentic cuisine from Hanoi to Ho Chi Minh City available in Hong Kong. We are proud to introduce our new menu and renovation to our customers to create a value for money dinning experience”.

What makes Vietnamese food special – the fish sauce! At Embankment the home made fish sauce features complex but delicate layers of sweetness, lime, garlic, chilli, saltiness of dark fish sauce and vinegar. These fragrant elements and fresh herbs feature in most of Embankments signature dishes which include:
Roasted minced prawn w/ sugarcane – the sweet sugarcane juice soaks into minced prawn for a unique flavour when roasted.

Stir fried garlic diced beef & tomato served w/ tomato rice – marble diced beef marinated with sweet basil, garlic, and slightly dark fish sauce, to enhance the original flavour from the beef. Stir fried with fresh basil, tomato, onions, topped with dried garlic, serve with tomato rice.

Deep fried chicken wings w/ butter & garlic seasoning – a unique cooking process merges 3 delicate procedures in order to bring out the prefect butter chicken wings. 1. marinate with lemongrass, garlic, fish sauce. 2. deep fried with precision timing between high and low temperature. 3. low heat stir fried with butter and garlic, in order to absorb the essence of the taste and scent of butter and garlic.

Marbled beef in Vietnamese vinegar hot pot – marbled beef cooked in a vinegar beef soup, merging the original sweetness of the beef, with a soft scent of vinegar and herbs

Nelson is also a foodie and for those new to the delights of Vietnamese dining he offer this piece of advice “When ordering remember a good meal will have balance, where the texture and flavours contrast the temperature and spiciness of the food.”

Embankment
2/F, 470-484 Jaffe Road,
Causeway Bay,
Hong Kong.

Embankment paid for the meals written about in this review.