Wing restaurant spotlights Chinese cuisine with a creative modern flare

There’s an exciting new entry into the 2022 Asia’s 50 Best Restaurants guide that has gained much buzz since its opening a year ago. Wing restaurant, helmed by Michelin-starred Chef Vicky Cheng of acclaimed French-Chinese restaurant VEA, is nestled on the 29th floor of The Wellington in Sheung Wan, just a floor below its acclaimed sister eatery VEA.

Having been trained in French techniques, Wing is a step outside of Cheng’s comfort zone, prompted by his journey of rediscovering his Chinese roots. Here, the menu is described as seasonal dining. By sourcing only the freshest and seasonal ingredients, the Hong Kong-born chef offers his patrons a rotation of the best ingredients for each season of the year. “This is my take on Chinese cuisine”, Cheng tells Gafencu. “We do what I like to call ‘boundary-less Chinese cuisine’. By respecting centuries of traditions and flavour combinations, but at the same time adding our own element to the dishes, we are able to create flavours of our own, and ultimately a cuisine of our own”.

“We do ‘boundary-less Chinese cuisine’…adding our own element to the dishes to create flavours of our own”

Wing restaurant spotlights Chinese cuisine with a creative modern flare_firefly squid — Firefyle Squid with Yunnan Chili and Bull Kelp

Wing restaurant spotlights Chinese cuisine with a creative modern flare_Drunken South African Abalone — Drunken South African Abalone

Without delay, we began with a line up of cold appetisers. The Firefly Squid with Yunnan Chili and Bull Kelp was a deliciously tender and creamy bite with a gentle hint of spice, courtesy of the generous Yunnan chili garnished atop, while the Drunken South African Abalone was a sweeter follow up to contrast. Perfectly marinated with two different types of Chinese wine, the balance of sweet and savoury was a delight.

Wing restaurant spotlights Chinese cuisine with a creative modern flare_ Appetiser — French White Asparagus with Chicken Fat; Chili Shirako with Century Egg

To its side, was the French White Asparagus with Chicken Fat. Sprinkled with chicken skin crisps, this gave the dish a subtle yet noticeable dimension in texture and taste. Last in line from the appetisers was the Chili Shirako with Century Egg. Delighting with a custard-like texture and taste that paired perfectly well with the mild flavours of the soft-boiled century egg. The dish was brought together with a tantalising note thanks to the restaurant’s house-made Sichuan chilli sauce.

Wing restaurant spotlights Chinese cuisine with a creative modern flare_Steamed Japanese Pomfret — Steamed Japanese Pomfret with Preserved Vegetables

Serving as a brief interim while we waited in anticipation for the second course was the Shanlinsi Oolong tea. Subtle with a fruity aftertaste, our palates were refreshed as we steadied ourselves for the Steamed Japanese Pomfret with Preserved Vegetables. Complementing the fatty, natural sweetness of the meat was a liberal bed of house-preserved vegetables and fresh scallions – giving the fish a unique aroma.

Wing restaurant spotlights Chinese cuisine with a creative modern flare_baby_pigeon — Baby Pigeon with Cane Sugar

Next to arrive was the Baby Pigeon with Cane Sugar. Dry-aged for about three days, then glazed with sugar cane juice before finally smoked with dried sugar cane pulp, the result of this elaborate preparation is a decadently sweet and incredibly crispy skinned bird with juicy, tender meat that slid right off the bone.

Wing restaurant spotlights Chinese cuisine with a creative modern flare_Abalone sauce fish maw with morel mushroom rice — Abalone Sauce Fish Maw with Morel Mushroom Rice

Not long after had we finished off the game on our plates did the next dish arrive, the Abalone Sauce Fish Maw with Morel Mushroom Rice. The chef used two-head fish maw for the dish, which, to put in perspective, is thicker and more chewy than typical fish maw. Rich umami flavours exude throughout each component of the dish, from the fish maw that was braised in house-made abalone sauce to the morel mushroom rice that was elevated by the hint of earthy notes. When put together in a single bite, a seamless balance of texture and flavours are married in perfect harmony.

Wing restaurant spotlights Chinese cuisine with a creative modern flare_ Osmanthus snow gum with coconut sorbet — Osmanthus Snow Gum with Coconut Sorbet

To end on a refreshing note, the dessert arrived in the form of an Osmanthus Snow Gum with Coconut Sorbet. We took our time savouring this sweet ending for as long as it lasted. The snow gum, infused with Osmanthus tea, resembled the unique texture of a bird’s nest, but left a satisfying swirl of floral notes on our palates. The coconut sorbet, on the other hand, added a creamy body to the dessert that was both sweet and refreshing. If there was anything we could have added, it would have been a second serving.

Wing. 29/F The Wellington, 198 Wellington Street, Central. (852) 2711 0063. wingrestaurant.hk

(Text & Photos: Roberliza Eugenio)

Gaia Ristorante continues to impress with elevated Italian cuisine

If there was ever a Hong Kong locale that called to mind the charm of a Roman piazza, it is surely the open plaza abutting Central’s Grand Millennium Plaza. How fortuitous, then, that nestled amid the lush foliage and grandiose staircases lies one of the city’s most iconic Italian restaurants – Gaia Ristorante. Having first opened its doors just over two decades ago, this grand dame of the SAR’s F&B scene has more than held its own through the never-ending waves of new eateries that have risen and fallen and risen again across the intervening years.

So, in a city where restaurants open and close at the drop of a hat, what’s the secret to Gaia’s outstanding longevity? “While our offerings are not that different from many other Italian eateries in the city, after more than two decades, we’ve put together a very solid offering. We focus on fresh ingredients and classic recipes that have been tried and tested with discerning diners over the years,” explains owner Pino Piano. “More importantly, we listen to our customers’ feedback. Some of our patrons have been coming back to us for two generations now, and if they’d like something tweaked slightly, we are more than happy to accommodate them.”

Affable and charming, Naples-born Piano is a stalwart of the industry who has seen the evolution of the city’s dining scene first-hand. Recalling Gaia’s early days, he says: “Things were totally different when we first began. We were the first restaurant to introduce al-fresco dining to the central business district. Up until that point, outdoor dining could only be found farther afield in Sai Kung or the outlying islands.”

Also Read: Clarence: Reviewing the new modern French fine dining, because dinner is back on!

gaia-ristorante-elevated-italian-cuisine-dining-hongkong-gafencu-artichoke — Carciofi Fritti alla Giudia

gaia-ristorante-elevated-italian-cuisine-dining-hongkong-gafencu-fritto — Fritto in Semolina con Sale d’Acciuga

Eager to sample the fare that has enchanted the city since 2001, we begin our tasting with two appetisers – Carciofi Fritti alla Giudia and Fritto in Semolina con Sale d’Acciuga. The former is an ancient Roman-Jewish dish of flowering artichoke hearts that are boiled then deep-fried. Crisp on the outside and deliciously succulent on the inside, it’s an enticing opening act. The latter starter of fried calamari and red prawns is equally delicious. Each morsel here is lightly battered and fried before being sprinkled with anchovy salt, with an optional squeeze of lemon deftly cutting through the inherent oiliness of the dish.

gaia-ristorante-elevated-italian-cuisine-dining-hongkong-gafencu-spaghetti — Spaghetti con Gamberoni Rossi Piccanti

Continuing with the seafood motif, our next course of Spaghetti con Gamberoni Rossi Piccanti arrives tableside. Topped with a juicy, generously sized Mediterranean red king prawn, the underlying spaghetti is cooked to al-dente perfection and ladened with smaller shelled prawns as well. The sauce, too, merits particular mention, with the tanginess and slight piquancy of the spicy cherry tomatoes serving as the perfect foil for the oceanic accents of the dish.

gaia-ristorante-elevated-italian-cuisine-dining-hongkong-gafencu-manzo-wagyu — Manzo Wagyu ‘Mayura’ all’Olio e Sale Grosso

Onto the mains, we begin with the decadent Manzo Wagyu ‘Mayura’ all’Olio e Sale Grosso, featuring a sliced slab of wagyu sirloin accompanied by asparagus and Romanesco broccoli. Cows at the Mayura farm in Australia are given a chocolate-laden diet that is said to enhance the tenderness and flavour of their beef. Umami-laden and melt-in-your-mouth soft, this is guaranteed to be a hit with any meat-minded diner.

gaia-ristorante-elevated-italian-cuisine-dining-hongkong-gafencu-spigola in crosta di sale alle — Spigola in Crosta di Sale alla Cipollina

With our waistlines getting dangerously tight, the final course hoves into view: a beautiful plate of Spigola in Crosta di Sale alla Cipollina (an oven-baked sea bass accompanied by lemon and chives). The fish in question is, as Piano explains, first deboned then coated in a salt-and-egg white crust before being baked in the oven – a deft move that sees all its inherent flavours retained. Once unpacked, a dash of lemon and a sprinkling of chopped chives are all the garnishes required. A delicious blend of crunchy skin and fall-off-the-bone tender flesh, it’s small wonder that this signature dish has been on the menu since Gaia’s inception.

Gaia Ristorante. Unit 01-05, G/F, Grand Millennium Plaza, 181 Queen’s Road Central, Central. (852) 2167 8200

(Text: Tenzing Thondup)

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Mother’s Day 2022: Delightful menus to honour the main woman in your life

We are finally putting the rocky start to 2022 behind us as we move towards a sense of semi-normalcy. With dining restrictions finally easing just in time to celebrate the leading ladies in our lives, we put our focus now on our queens – Mum! Make your reservations now for a date with mum to celebrate her strength, her aura and her mere presence in your life…

Lobby Lounge, Kowloon Shangri-La
Mody Road, Tsim Sha Tsui

What’s a mother’s day weekend without a dainty afternoon tea to pamper mum with. Take your special heroine out for the perfect afternoon date at Tsim Sha Tsui-set Kowloon Shangri-La, where the hotel’s Lobby Lounge will be serving a gorgeous ‘Rosy Wonderland’ Afternoon Tea. Serving scrumptious scones, finger treats and special sweet treats and cakes in collaboration with Australian beauty and aromatherapy brand CANVAS. Joining hands, for the first time, to embrace the beauty and love of every mother this occasion.

For more information: shangri-la.com / (852) 2733 8740

Lobby Lounge at Kerry Hotel by Shangri-La
Kerry Hotel, Hung Hom

Kerry Hotel and Korean skincare brand su:m37˚ presents ‘Graceful Lumière’ Afternoon Tea at Lobby Lounge from 3 May to 30 June 2022. The team at Kerry Hotel has curated a brand-new afternoon tea with a slew of Korean-based dishes. Think kimchi for Bibimbap with Chicken with gingseng chicken rice croquettes, black garlic for Black Mandu with Wagyu beef cheek and black truffle. Sweet delicacies include refreshing Greek Yogurt Cheesecake and Exotic Composition, as well as the traditional and special Candied Lemon and Yuzu scones fresh from the oven, amid the laid-back atmosphere at Lobby Lounge.

Diners can also toast to the afternoon treats with the complimentary Pine-infused Osmanthus Tea or two glasses of Veuve Clicquot Brut NV at just HK$188 for an elevated experience. And for something even more special, two complimentary sets of su:m37° 3-step to Goddess Aura Deluxe Gift Set (valued at HK$528) will be offered at a first come first serve basis.

Tin Lung Heen
The Ritz-Carlton, Tsim Sha Tsui

If you’re looking to really impress mum with an authentic fare of Cantonese cuisine, the 6-course South African Yoshihama abalone menu (HK$3,576 per person) at majestic two Michelin-star Tin Lung Heen might just be the restaurant to fit the bill. Special for Mother’s Day, the menu is elevates traditional Cantonese cuisine to new heights with luxurious ingredients that will truly make the special occasion a memorable one.

For a complete day of pampering for dearest mum, The Ritz-Carlton will also be offering a “Heavenly Spa Indulgence” package for two people at The Ritz-Carlton Spa and a “Stellar-bration with Mom” staycation package.

For more information: ritzcarlton.com / (852) 2263 2270

Spring Moon
The Peninsula Hong Kong, Tsim Sha Tsui

Spoil mother dearest with a lavish day out at The Peninsula on her special day. This month, aside from the luxurious staycation packages and indulgent spa treatments, the hotel’s Michelin-starred Spring Moon restaurant will be serving its guests of honour – dear mum, an exclusive Mother’s Day gourmet affair. Offering an 8-course dinner set (HK5,380 for four persons) full of exceptional Cantonese favourites such as Double-boiled Sea Cucumber Soup with Sea Dragon and Conpoy, Steamed Spotted Garoupa Fillet with Matsutake Mushrooms, and Braised whole five-head abalone and fish maw with rich chicken sauce festively served in a pumpkin.

For more information: peninsula.com / (852) 2696 6760

The Chinese Library
Tai Kwun, Central

To satisfy mum’s yum cha cravings, The Chinese Library will be serving a mouthwatering 8-course Mother’s Day Dinner Tasting Menu (HK$888 per person) of reinvented classics between 6 and 9 May. A Longevity Peave “Shou Tao” and Mango tofu curd with ice jelly will be an exclusive offering only available during that long weekend. Also, a Mother’s Day Unlimited Dim Sum Menu (HK$568 per person) for brunch will be on offer, with free-flow champagne, cocktails, wine and beer for an additional HK$300 per person.

Aqua Luna
Central Pier 9 or Tsim Sha Tsui Pier 1

Alternatively, to take mum on an experience like no other, book Mother’s Day afternoon tea cruise (From HK$399 per person) with Aqua Luna to enjoy the beautiful sights of Victoria Harbour during the day. Aboard the iconic red-sailed junk aqua luna, sip on champagne and nibble on dim sum bites, such as black truffle shrimp dumplings, rose-shaped buns with red bean, and a range of vegetarian options, courtesy of Dim Sum Library.

For more information: chineselibrary.com.hk / (852) 2848 3088

Hutong
H Zentre, Tsim Sha Tsui

Set in their new location at H Zentre, the coveted northern Chinese restaurant Hutong will be serving a slew of scrumptious dim sum, sharing plates, and more! With breathtaking views of Hong Kong’s skyline and Victoria Habour in the background, treat mum to a memorable mother’s day dinner, featuring a seven-dish tasting (HK$4,388 per table of four persons) and an exclusive lychee with chocolate mousse for dessert.

Or perhaps, the family would prefer to take dear mum out for brunch instead. Hutong’s Mother’s Day Feng Wèi Brunch offers an unlimited dim sum and Sichuan chicken, complete with free-flow packages for 3.5 hours (HK$988 per person). Don’t miss out on their Peking Duck upgrade and their signature cocktail Perfume No.10 made with Tanqueray No.10, homemade rose ginger, passion fruit and yuzu (HK$68).

For more information: hutong.com.hk / (852) 3428 8342

Also Read: Yung Kee: A New look at the iconic Cantonese eatery

1908BC
Bonham Strand, Sheung Wan

Inspired by the founder’s own mother’s home-cooking that often brought together Chinese traditions and British influences, contemporary British-Chinese restaurant 1908BC will be serving a sophisticated gastronomic fare in the form of two special menus to honour mums: Old Hong Kong Mother’s Day Menu (HK$620 per person) and new Hong Kong Mother’s Day Menu (HK$480 per person). The former, an 8-course dinner menu for families of four or more, is a hearty feast of comforting and time honoured classics, such as Double Boiled Pork and Hairy Fig Soup, Fish Maw with Chinese Mushrooms in Abalone Sauce, and ‘ketchup prawns’ with Giant River Prawns in a Tangy Tomato Sauce, just to name a few.

For a more modernised affair, the latter selection is a day menu that features more contemporary interpretations of Chinese staples. Among these, are Crispy Wonton served with house red sauce, Honey Pork Ribs, the restaurant’s most ordered golden Butterfly Prawn Toast and the crackling Crispy Aromatic Duck.

For more information: 1908bc.com / (852) 2116 4668

Arbor
H Queen’s, Central

A break from Chinese cuisine, perhaps a move farther east for a Japanese fare with a contemporary twist at two-Michelin-stars Arbor will be just the ticket. The restaurant be celebrating all mothers this May with a sumptuous eight-course brunch (HK$1,488 per person) and delicious 11-course dinner (HK$2,888 per person) for a full spread on their special day. Diners can expect nothing less than the best here, especially when their menus highlight premium Japanese ingredients like Kohada fish and A4 Wagyu beef.

For more information: arbor-hk.com / (852) 3185 8388

Also Read: Canton Fare: Top 30 Cantonese restaurants in Hong Kong

Honjo
Hollywood Centre, Sheung Wan

This Mother’s Day, Pirata Group will be celebrating all mothers with the hashtag #StrongLikeAMother and offering special heartwarming menus to show mums our appreciation for their resilience and hardwork. At Honjo, treat mum to a gastronomic adventure of exquisite contemporary Japanese dishes for Mother’s Day Brunch (HK$688 per person).

Starting with four savoury starters, including chilled spinach served with sesame sauce and mustard seed, Wagyu in chorizo oil and sliced hamachi in yuzu soy, together with Honjo Tempura and a Mother’s Day sushi sashimi platter featuring salmon, hamachi, chu-toro and sweet prawn. An appetising introduction to the delectable mains to follow, including Barramundi in pea puree, lamb chops and Grilled Rib-eye, and not to mention, sweet treats such warm chocolate truffle with matcha ice-cream and sakura coulis for an indulgent finish. For an additional HK$388 per person, you enjoy a wine, sake or champagne pairing.

For more information: honjo.hk / (852) 2663 3772

Mandarin Grill + Bar / Café Causette
Mandarin Oriental, Central

Nothing brings the family together quite like a succulent weekend roast. Offering a sumptuous Sunday Roast menu like only Mandarin Oriental can, mums will be spoiled for choice at the Michelin-starred Mandarin Grill + Bar. Serving an egg dish appetiser and her choice of main and treats from the dessert trolley.

For a classier alternative, clink tea cups at Café Causette for a high tea date that will have mum indulging in class. From sweet nibbles, finger sandwiches and the hotel’s signature scones, an afternoon here will surely have mum feeling pampered. The Mandarin Afternoon Tea is also available for takeaway at The Mandarin Cake Shop for pick-up or delivery.

For more information: mandarinoriental.com /Mandarin Bar + Grill: (852) 2825 4004 / Café Causette: (852) 2825 4005

Louise
PMQ, Central

A toast to all beautiful mums, French restaurant Louise treats the city’s strong and courageous mothers to a delicious fare of Michelin plates. From their iconic Hong Kong Yellow roasted chicken to their angel caviar pasta, mum is sure to feel the love from a heart-warming meal.

For something extra special, JIA Group has partnered with Blossom Minds, a division of Learning Support Services Association, in providing beautiful bouquets as an add on option upon reservations (HK$600). This collaboration will help support employment opportunity for young adults with special needs to work in the mainstream workforce. In addition, the group has is also offering a limited edition Mother’s Day Hamper until 10 May. Filled with delicious homemade jam, ‘mama Royer’ yogurt cake, celebratory bubbles and a ‘Humorist Set’ by @aesopskincare, the hamper is available for pre-order on @jiaeverywhere.

Mak Mak
The Landmark Atrium, Central

Presenting a tantilising and edgy alternative, Mak Mak at Landmark adds a kick to Thai classics. Available for both Mother’s Day brunch and dinner, enjoy a range of flavours from hot and tangy to spicy and savory. Try some of their much loved dishes such as Yum Sum O (Pomelo Salad), Muu Tod (Marinated crispy pork), Pla Krapong Neung Manow (Steamed Sea Bass). They even have vegetarian options available — delightful news for non-meat eaters! Each booking comes with a welcome round of Veuve Clicquot champagne, in addition, an optional free-flow of Veuve Clicquot, Aperol Spritz, Beer and more is also available for their brunch menu.

For more information: makmak.hk / (852) 2983 1003

Morton’s Steakhouse
The Sheraton Hotel & Towers Fourth Level, Tsim Sha Tsui

For a meat-centric festivity, Morton’s Steakhouse will be serving a premium surf-and-turf menu for lunch that will offer diners the best of both land and sea, not to mention spot on side dishes and desserts to complete the experience. Yes, we’re talking about the steakhouse’s world-famous Parmesan & Truffle Fries, Morton’s Legendary Hot Chocolate Cake, Key Lime Pie and elegant Crème Brûlée.

Enjoy a three-course meal (HK$788 per person) with mum, starting with a choice of a classic fresh Caesar Salad, specialty Center-cut Iceberg or sophisticated Lobster Bisque. Followed by a tender 6oz Center-cut Filet Mignon, with either a juicy Crab Cake, succulent fresh Lobster Tail or umami-ladened Bacon-wrapped Scallops. Of course, the option to opt for the steakhouse’s signature Morton’s steak cuts for an additional price will also be available.

For more information: mortons.com / (852) 2732 2343

Also Read: Clarence: Reviewing the new modern French fine dining, because dinner is back on!

Clarence: Reviewing the new modern French fine dining, because dinner is back on!

Chef Olivier Elzer has already made waves with L’Envol, his two-Michelin-starred establishment at The St Regis Hong Kong. Now, he embarks on a new culinary journey with Clarence, a more casual French-dining concept located on the 25th floor of Central’s H Code. While the former embraces the strictest tenets of fine dining, his latest outing – which is helmed by his protégé, Chef Simon So – offers innovative takes on French classics tempered by Asian techniques and traditions.

Also Read: Japanese-Italian on your mind? Read our review of Pazzi Isshokenmai

This amalgamation is no accident. “With Envol, I know my guests come to sample true French fine dining, so the scope I have to experiment is rather limited. So, with Clarence, I wanted to really explore and create my own culinary concept – one that’s been informed by my own experiences across the world, and particularly in Asia,” explains Elzer.

The award-winning chef, whose impressive 27-year CV includes tenuring with famed chef Joël Robuchon and a collection of 23 Michelin stars, has lived in the Far East for the past 13 years.

Hence, the Clarence menu is punctuated with a sashimi-inspired raw bar, as well as such techniques as teppan (iron plate) grilling, steaming and charcoal smoking. Perhaps the most inventive of the listings are ‘Yakifrenchy’ dishes that utilise the Japanese robata grill to cook and flavour traditional French fare like frog legs and escargot. Chef Elzer’s diverse vision also encompasses the layout of the restaurant, which comprises three disparate areas – the wine cellar, the casual dining room and the bar.

Also Read: Caviar etiquette done right

Eager to begin our own tasting, we start with a cold appetiser of Black Prawns / Tonka Bean / Lemon Peel. Beautifully plated on a bed of ice, the crustaceans are accentuated by tart sprinkles of lemon zest, while hints of vanilla emerge through the legume shavings. Creamy and crunchy in equal measure, this delicate portion serves as the perfect opening act.

Next, we sample an array of skewers from the Yakifrenchy section of the menu. Ratatouille / Pesto sees such vegetables as courgettes and bell peppers grilled then basted in a rich pesto cream. A second vegetable skewer of Eggplant / Escabeche has generous slices of aubergine marinated in assorted spices then topped with beautifully caramelised onions. Juicy and sweet, this is one dish whose diminutive proportions belie its filling nature. The next two en brochettes are reinterpretations of French standards and perhaps our favourites of the selection on hand – the umami-laden Burgundy Snails / Garlic Parsley and the super succulent Frog Legs / Pastis / Tomato.

Then, twin portions of Cooked Octopus / Uni Foam / Fresh Tomato / Lime hove into view. Constructed much like a savoury trifle, each layer of this dish reveals new ingredients and flavours. A sliver of tender cooked octopus rests atop a rich sea-urchin foam that heightens the dish’s oceanic accents. Underneath it all lies a bed of cubed tomatoes tossed in lime and more mollusc slices. The result is an ever-evolving creation where each mouthful yields different dynamics and nuances.

Rounding out our visit to Clarence is a main course of Skate Wing / Teppan / Brown Butter / Spices. “This was inspired by an old French classic where the fish is paired with a burnt butter sauce, but it often overwhelmed the palate, so it’s dwindled in popularity,” says Elzer. “My vision with this dish is to use the oft-overlooked French skate wing and then to soften the effect of the butter, while infusing it with an array of spices to temper and complement the inherent tastiness of the fish.”

Grilled over a teppan and coated with spices, the delicate flesh of the skate wing can be paired, in turn, with roasted lemon or the decadent brown-butter sauce. Displaying the creative chef’s East-meets-West inspirations to their most satisfying effect, it’s a fantastic course for sharing with loved ones and a great example of sea-to-table dining.

Clarence. 25/F, H Code, 45 Pottinger Street, Central. (852) 3568 1397. clerancehk.com

(Text: Tenzing Thoundup)

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Sweet Easter treats to indulge in Hong Kong

Whatever your plan for Easter, eating an obscene amount of chocolate is non-negotiable. Hong Kong boasts some of the finest chocolate makers in the world, so there’s no need to settle for subpar supermarket why settle for subpar treats? We’ve curated a list of eggcellent Easter treats which can be delivered, or bought from stores and make for fine gifts as well. Hop on, Easter is coming and the goodies won’t eat themselves…

1. The Peninsula Hong Kong and The Peninsula Boutique

Lining the basket or decorating the table, The Peninsula‘s handcrafted delights speckled with Madagascar vanilla, Belgian chocolate and dressed up with a gold leaf and the hotel’s iconic Pagebear decoration, are seriously delicious! The hotel’s Michelin-starred chefs have gone above and beyond to make this cracked-open, yolk egg cake – it has layers and layers of pistachio fluffiness, agelatinous top and ends with sweet mango cubes and luscious cream. For those who aren’t too fussed about chocolates, opt for a flamboyant hamper from The Peninsula Boutique– comes with a trendy assortment of bear-, chick- and bunny-shaped desserts and bakes, an exclusive Easter page bunny cradling a knitted basket – eggciting not only for the young ones (and the young at heart) this Easter.

More information here.

2. Pirata Group

No matter your age, unwrapping a shiny Easter egg bunny is always a delight! Drawing on that, Pirata Group‘s uber popular restaurants, Pici, The Pizza Project and Pane e Latte are giving away giant Easter eggs to three lucky customers. Entering the contest is simple – all you have to do is order their Easter desserts, that’s the “Pici surprise” chocolate egg, Meringata alle Fragole at The Pizza Project, and hot cross bombolonis and the lemon custard uovo di pasqua, almond cake and milk chocolate at Pane e Latte. Once you’ve devoured the feast, flip the plate to check if the golden egg is there. If you’re a lucky bunny, you stand to win a 72cm-tall, 7kg golden chocolate Easter egg. Needless to say, we think it’s going to be an eggciting hunt this season!

More information here.

3. Ritz-Carlton

Ritz-Carlton’s Easter offerings specially crafted are a true indulgence to the senses. Kids will have a blast with the crackable Easter Egg & Praline Chocolate – go for a bang with the mini wooden hammer, and relish the pleasant surprise of the delicious sweet fillings inside. Those with an elegant tastebud can go for the unusual Easter Yogurt Mousse Cake – silky in texture, refreshing in spring flavours – it’s an absolute winner! Titillate your palate further this long weekend with the Japanese-themed afternoon at Cafe 103 – stunning city vistas, delightful service and an expansive menu – the matcha Sakura layer cake and the purple sweet potato choux will leave a delectable impression.

4. Vive Cake Boutique

Celebration cakes, fluffy cupcakes, bespoke services or other designer sweet treats, the Vive Cake Boutique in Central is brimming with talent, skill and always one-step ahead of the delicious ‘trends’ curve. Founder and cake designer Vivien Lau rings in the festival with designs Hong Kong’s highly-sought after collectible, the sensational ‘LuLu’s Basket of Egg-cellence’ (HK$1,180, 1lb). The egg cake comes in five adventurous flavours – red velvet butter-cake with cream cheese, earl grey cake for those who love chocolate and a little cuppa, rich chocolate cake, banana cake with chocolate buttercream and crunchies, and lastly, the good ol’ vanilla sponge cake with an exciting mango and yuzu mousse infusion.

More information here.

5. The Baker & The Bottleman

It’s the Baker & The Bottleman‘s first Easter in Hong Kong and they’re going all-out on quintessential British bakes. Acclaimed chef Simon Rogan’s rich, buttery bakes and cakes are tempting for every taste bud. From classics like the softest hot cross buns, to the deliciously intense brioche buns mildly spiced with cinnamon and loaded with rum raisins, or the decadent malt custard tart, the perfect English scones set, and the savoury Easter scotch eggs – the offerings are drool- and Instagram-worthy! Also, you have to take a moment to appreciate the cute packaging…

Note: Order now, pickup till April 18, a minimum lead time of one-day pre-pickup is required.

More information here.

Also Read: Easter Getaways – Get your fill of culture, entertainment and history

6. Fortnum and Mason

Is it really Easter without a Fortnum‘s hamper? We think not. Bursting with sugary treats and chocolate goodies, Easter hampers at F&M are the ultimate springtime celebration. Packed-to-the-brim with delectable treats – Easter carrot sweets, nougat chocolate eggs, white chocolate carrot cake-filled bars, milk chocolate bunny eggs, there’s also room for other spring sensations like the traditional decadent simnel cake; pistachio and clotted cream biscuits galore. And tea. Because it’s Fortnums.

More information here.

7. Agnès b.

Live your childhood fairytale fantasies one unusual Easter bunny at-a-time. There’s no denying that Agnès b. does a fine modern take on French patisserie classics – so, hold your breath for their extra special Easter delights – a roster of unlikely tastes, think gianduja vanilla and crème brûlée, and a mix of choux, fluff, fruity, nutty and crumbly bites. If you have a sweet tooth, the variety on offer is complete ~heaven~

More information here.

Also Read: Craving a fine French fare? We visited the LPM Restaurant and Bar for fuss-free dining

8. Shangri-la Hotels

A decadent celebration calls for classic, timeless treats from one of Hong Kong’s best. The chefs at Shangri-la Hotels have gone an extra mile in creating opulent offerings this season. Island Shangri-La’s chef Julien Gourmelon pushes his creative boundaries with a “spring farmland” theme, showcasing a chocolate farm girl, a vase of chocolate tulips, and a chocolate windmill with turning blades. It’s absolutely exquisite!

Meanwhile Kowloon Shangri-La’s executive pastry chef Dhilmin Silva stuns us with a garden theme cake. This pure artisanal luxury pushes the boat out this year – handcrafted goodies are made from the finest chocolate, edible butterflies make for perfect Instagram pictures, strawberry chocolate eggs, eggs made to look like a pot of blooming flowers among others are pure indulgence, both to the eyes as well as the mouth.

Kerry Hotel’s executive pastry chef Jerome Husson goes all modern with Easter eggs, chocolate hens and owls dripping with dried fruits and roasted nuts then covered with a layer of chocolate from Valrhona.

9. Coffee Academics

Combining a cafe, restaurant and a concept store all in one, Coffee Academics is a caffeine and quick meals city staple. They’re ringing in the festival a bit differently this time. Instead of traditional cakes, the outlet has made Easter cookies – golden brown and crisp on the outside, soft and tender on the inside, – almost too cute to eat! Save some for the pictures, deck them in an Easter basket, carry outside for a springtime picnic or just dunk in milk the ‘ol fashioned way. Almost like eggs, but way better!

Also Read: 5 boutique home bakers to order from in Hong Kong

Caviar etiquette done right

It’s every canape’s touch of luxury and fine-dining’s crown jewel… Always a fancy sight at a high-end cocktail party or soirée with a finesse. Served on a bed of crushed ice and delicately plated in dollop sizes, it is a delicacy that elevates any delicious plating — especially when the price tags of these sturgeon roes cost a whopping HK$6,000 per tin of 500g, it would be heartbreaking to serve anything but the best at your extravagant do. Check out our guide on the dos and don’ts of serving caviar:

Temperature

Experts say that the perfect temperature to store caviar is within a range of -2 to 2°C. It’s best to keep the roes chilled by sitting the tin on a bed of crushed ice. However, if you are plating it, whether on canapes or to garnish a plate, scoop the servings fresh from the chiller and never at room temperature for an optimal tasting temperature. Do relish it right there and then, however, opened tins of caviar can stay in the fridge for up to three days.

Do not use metallic utensils

Silverware may be synonymous to fine-dining, but in the case of caviar, using a silver spoon or any other serving utensils made from metal is a big no. Caviar is delicate and absorbs flavours easily. When it comes in contact with silver, it loses some of its naturally delicious flavours and picks up a metallic taste that can totally ruin the diner’s experience.

In place of silverware, serve caviar with a mother of pearl spoon. The material is non-reactive, meaning – it doesn’t hold nor will it transfer any flavour to the roes.

Don’t season caviar

As much as it feels natural to add salt or seasoning to your dishes at the end of the preparation, there is no reason to do so with caviar. These silver-grey or black (and sometimes white) roes are naturally rich and robust in flavours. The pea-sized roes bursts with sensational and mouth-watering flavours that offer a mild tang and creamy butter to the palate.

Also Read: Queen of the seas: Kaluga Queen caviar reigns the world

What to serve with Caviar

To serve caviar with accompaniments is a choice that offers a wonderful dining experience, whichever way. It is often advised to serve caviar in its tin on a bed of ice because they are so delicate. These eggs break easily and once rupture, the flavours are lost. But if they are to be plated, these pea-sized roes should always be handled with care.

Serve caviar with food that complements its rich flavours, but not overpowers it. A traditional route is serving a spoonful of roes with a traditional Russian blini, a thin buckwheat pancake, and top it with sour cream. Unsalted crackers, hard-boiled eggs, or buttered toasts garnished with chopped chives and a side of crème fraîche are also typical and delicious.

What to drink with Caviar

Pairing champagne with caviar is, although common and a fine match, but did you know that premium vodka is actually the traditional pairing for this delicacy?

Alternatively, any fine dry wine would do well to complement the pop of saltiness from the caviar while balancing its silky rich flavours as well. For a non-alcoholic beverage, any citrus-based mocktail will do well to contrast the saltiness of the caviar.

Also Read: Order these sensational premium caviar at your next soirée…

The best restaurant takeaway options in Hong Kong

If dining out was a national sport, Hong Kong would grab a gold! For a city which takes its restaurant business so seriously, social restrictions and the growing pandemic numbers leave us anxious of communal spaces. If you’re craving a gourmet feast or just looking to support your favourite eateries at a difficult time like this, do checkout our list of restaurants for a takeaway meal…

CANTONESE

Ying Jee Club
Nexxus Building, Central

Takeaway menus Ying Jee Club — Stir-fried Lobster with Shallot and Scallion at Ying Jee Club (Photo: Ying Jee Club)

Regulars at the two Michelin-star Ying Jee Club can enjoy their favourites in the safety and comfort of their own home, thanks to the establishment’s takeaway menus — curated by chef Siu Hin Chi. Two set menus are on offer: a 4-course Set Menu (HK$350/person) and a 5-course Set Menu (HK860/person), including a soup, main course and rice or noodles. Other popular dishes include Braised Fried Rice with Fish Maw and Abalone (HK$310), Fried Flat Rice Noodle with Shrimp and Egg (HK$200) and Fried Rice with Shrimp and Yunnan Ham (HK$200). Available daily from 11:30am to 8pm.

See the menu here.
For more information, click here or contact (852) 2801 6882.

Duddell’s
1 Duddell St, Central

For the first time, contemporary Cantonese fine-dining restaurant Duddell’s makes their signature dishes available for takeaway and deliveries. Featuring their Dim Sum Set (HK$882) which feeds six people eight types of dim sums like Duddell’s Pork and Shrimp Dumpling and Classic Egg Tart; The Peking Duck Set (HK$1,380) which feeds four people, complete with pancakes and traditional condiments. On top of that, customers can also select from their a la carte dishes which includes the Honey Glazed Barbecued Pork (HK$298) and Longevity Bun (HK$18/piece ). Available from 12 noon to 9 pm daily.

See the menu here.
For more information, click here or contact (852) 2525 9191 / (852) 5723 5668 (Whatsapp)

Yat Tung Heen
Eaton HK, Jordan

Prestigious one Michelin-starred Cantonese restaurant Yat Tung Heen offers an extensive “Michelin Takeaway” menu. Serving up mouth-watering staples such as its Signature Honey-glazed Barbecued Pork (HK$280), Steamed Mud Crab with Chinese Yellow Wine and Chicken Oil (HK$680), Braised Boston Lobster in Superior Soup with E-fu Noodles (HK$568), Tiger Prawns Two Ways (HK$480) and a wide selection of Claypot Rice for the entire family — pot included (HK$298 and up).

See the menu here.
For more information, click here or contact +852 2710 1093 / +852 2710 1094

INDIAN

Chaat
Rosewood Hotel, Tsim Sha Tsui

Beetroot Kulfi Kebab at Chaat (Photo: Chaat)

Take a bite of India home with you, courtesy of the iconic Chaat. Located on the 5th floor of the Rosewood hotel, chef Manav Tuli pays a culinary homage to the snacks of India — boasting a menu of refined, upscale classic street eats. The menu features comforting staples and vibrantly rich selections on offer, such as creamy Old Delhi Butter Chicken (HK$248), tantalising Pork Cheek Vindaloo (HK248) and Mint Chutney Lamb Chops (HK$398), to name a few. Finish it off with a sweet creamy treat of Mango and Coconut Lassi (HK$90/each) and rejoice in gastronomic heaven!

See the menu here (1 day advance order required for cross-Harbour deliveries)
For more information, click here or contact +852 5239 9220.

MW Gunpowder (Indian)
18 Ship St, Wan Chai

Located along Wan Chai’s hip and trendy Ship Street, MW Gunpowder adds a refined and creative twist to traditional Indian cuisine. We’re talking about Chicken Truffle Tikka, Nizam’s Salmon Tacos, Peri Peri Scallops, and much more. Curious to stick your fork into one of these unconventional takes on the beloved southeast Asian cuisine? Their takeaway and self pick-up orders are available from 12noon to 8:45pm daily (25% discount available for self pick-up everyday from 6pm).

See the menu here.
For more information, click here or contact +852 2827 7777.

EUROPEAN

La Paloma
189 Queen’s Rd W, Sai Ying Pun

Lobster Paella at La Paloma (Photo: La Paloma)

Dubbing their offerings as sexy Spanish tapas, La Paloma serves a delectable and vibrant selection of authentic Spanish tapas and a variety of paellas. Inspired by Chef and owner Alex Fargas’ hometown of Barcelona, their takeaway menu offers a variety of specialties from Barcelona as well as different regions of Spain. Available for both delivery, take away and self-pick up daily from 12:30nn to 9pm.

See the menu here.
For more information, click here or contact +852 2291 6161.

Aria
LKF Tower, Central

Fancy an Italian Omakase for two? Or perhaps a family Italian fare with a twist better fits the bill? Lan Kwai Fong’s uber popular Italian restaurant Aria, extends its services with a takeaway menu fit for the entire family. From mouth-watering Wagyu Meatballs and Paper baked Seabass to crusted Lamb Chops and Spring Chicken, leave it to Chef Angelo Vecchio to deliver a lavish Italian spread which can be relished in the safety of your home. Prices start from HK$698 to HK$2,498.

See the menu here.
For more information, click here or contact +852 2804 1116.

VEGAN & Plant-based

Orka Wellness Concept
Wyndham St., Central

takeaway and delivery orka — (Photo: Orka)

Offering a healthy combination of vegan and non-vegan menus for the city’s health conscious gourmands, Orka serves its mindful eaters a “five-dimensional” gourmet experience. Made with only handpicked natural ingredients and created to provide a nutritionally balanced yet flavorful spread of dishes that puts health and wellbeing first, Orka is the new must-hang spot in town. The tempeh, pasta, sauces, marinates and dips are all made in-house bearing the highest quality standards in mind. Veganuary January might be behind us, but we cannot wait to dig into some delish health food here! Prices vary, starting from HK$78 and up.

See the menu here.
For more information, click here or contact (852) 3489 1217 / (852) 5936 5659

Soil to Soul
K11 Musea, Tsim Sha Tsui

The first-of-its kind to offer Korean temple food with a contemporary fine-dining concept, Soil to Soul redefines meditative dining in Hong Kong. The mastermind behind this unique establishment is celebrated chef Gu Jin Kwang who takes Buddhist philosophy and injects it into organic, plant-based cuisine. This means leaving out taamsic ingredients often used for flavour in most cuisines such as garlic, leeks, onions and chives, yet not one bit taking away from the natural flavours of its ingredients. To comply with dining regulations of the city’s recent Covid-19 social distancing restrictions, they have begun offering takeaway and delivery services. Must order, your gut will thank you!

See the menu here.
For more information, click here or contact (852) 2389 9588

THERE’S MORE…

The Peninsula’s PenFare at Home
Salisbury Road, Tsim Sha Tsui

Elevate your dining experience at home with Peninsula’s “PenFare at Home” menu. From Michelin-starred Cantonese cuisine to delectable Western delicacies, the five-star hotel’s culinary team is bringing to you a sumptuous fine dining experience which can truly be enjoyed at home. Comprised of a Western Menu for Four (HK$2,720), Sushi sets (HK$680 / HK$1,380), The Peninsula Classic Afternoon Tea (HK$380 per person), as well as selections from their a la carte menu (HK$128 up).

See the menu here.
For more information, click here or contact +852 2696 6700

Fortnum & Mason
K11 Musea, Salisbury Road, Tsim Sha Tsui

Brewing the right tea and the luxurious comforts that go along with it in the times of Covid-19, is the iconic Fortnum & Mason. give yourself a well-earned break and soak in the leisurely experience of a fine cuppa with the help of Fortnum’s new enjoy-at-home menu. From now until the social restrictions are lifted in the SAR, you can order a care package for yourself or a friend, and handpick from a variety of teas, jams, handmade chocolates among other selections on the K11 app. Fortnum’s will ensure the logistics of delivery across the city.

For more information, click here or contact +852 6311 3220 (Whatsapp)

BIFTECK
QRE Plaza, Wan Chai

Newly opened BIFTECK — a diner for steak lovers — is offering a selection of dishes from their a la carte menu at 10% discount for self pick-up and takeaway. Serving only the finest beef cuts from Japan, USA, Belgium and Australia with an stunning combination of flavours in their sauces and sides dishes. Helmed by celebrated chef Ken Kwok, his expertise in refined Japanese, French and Italian fine dining delivers on a unique combination of traditional French and Japanese flavours with a contemporary twist.

See the menu here.
For more information, click here or contact (852) 2246 8805

Mandarin Oriental’s Delivery Sets

Luxurious Five-star hotel The Mandarin Oriental is offering its signature roast dishes for takeaway and delivery. Highlighting its U.S. Prime Tenderloin Beef Wellington Set (HK$3,288), U.S. Prime Beef Rib Eye Set (HK$2,688), New Zealand Lamb Leg Set (HK$2,188) and Wicks Farm Pork Rack Set (HK$2,188). Each roast is packaged complete with a sumptuous selection of sides and dessert — did someone say 1963 Mandarin Cheesecake? And feeds between four to six people each. Delivery and Pick-up service is available daily.

See the menu here.
For more information, click here or contact (852) 2825 4008

COFFEE and TREATS

The Coffee Academics

Espresso truly makes thing less depresso… and in times like this, we all deserve a good cuppa. Popular coffee shop, The Coffee Academics has started their door-to-door delivery service so loyalists don’t miss out on healthy, wholesome meals and must-have brews. What’s more, there a 30% discount on all beverages and food items until 31 March 2022 for both delivery as well as self-pickup, except in the Islands.

See the menu here.
For more contact (852) 55088735 (Whatsapp)

Japanese-Italian flavours come together at Pazzi Isshokenmai

Fusion is a term that has been bandied about in culinary circles for a long time and remains as divisive as its definition is broad. Some deem the entire category as gimmicky and unimaginative, focusing more on style than substance. For its proponents, however, it is a creative reimagining of beloved cuisines that blend two disparate traditions into a synergistic whole.

It is exactly with this spirit in mind that Pazzi Isshokenmei opened its doors in Central’s new lifestyle hub H Queen’s. In particular, the expansive 6,000-square-foot eatery deftly blends Italian ingredients and techniques with the flavours of traditional Japanese izakaya. Even the name reflects its dual roots, with ‘pazzi’ meaning ‘crazy’ in Italian, and ‘Isshokenmei’ being the culturally significant Japanese term for ‘doing something difficult with all one’s might’.

The brainchild of Philip Chow – a 20-year veteran of Hong Kong’s bustling F&B scene – this bold new restaurant is, as its promotional materials aptly claim, “a marriage between boundary-pushing creativity and laser-like precision that manifests in exquisite flavour pairings and fastidious plating”.

Our lunchtime tasting began with a visually stunning plate of Pink Prawn Tartare. Laced with edible flowers and healthy dollops of caviar, the tartare proper features fresh pink prawns tossed in yoghurt to enhance its inherent creaminess. Imparting elements of tartness are slivers of green apple and refreshing Japanese cucumber, with the base sauce of ponzu and shiso leaf oil adding a welcome tanginess to the proceedings.

Though small in size, the second appetiser – Vitello Tonnato, a classic Italian starter of veal and sardines – was equally pleasing to the eye. Here, super slim medallions of veal are topped with chunks of tuna and a light mayonnaise, with the accompanying crouton cubes and cucumber slices bequeathing each mouthful with a delightful crunch.

Then the first main of Lobster Spaghetti hoves into view. The freshly made pasta is tossed in a delicious lobster sauce – made all the richer by a long, slow-cooking process – though the jewel in its crown is undoubtedly the succulent cooked lobster that tops the dish. Packed with oceanic accents, this is a surefire hit for any fan of this beloved shellfish.

Next to arrive was another seafood pasta course – Crab Tagliolini. In a nod to the restaurant’s East-meets-West inspiration, the prime Japanese pairing of crab and miso is given an Italian spin here. Thin strands of tagliolini – made fresh daily – are laden with generous helpings of shredded crab meat, while caramelised onions and miso-rich gravy elevate the dish further by adding an umami-packed punch to each mouthful.

Our final course looked beyond the bounds of Italian and Japanese culinary traditions to that of France. Duck Confit is fronted by two perfectly-cooked ‘steaks’ of duck; the meaty morsels are melt-in-your-mouth soft, while the crispy skin bestows a delectable edgy bite. Accompaniments of potato stacks and beetroot salad further enhance this truly soul-satisfying dish.

From start to finish, every plate in our tasting menu was a symphony of stunning flavours and arresting visual appeal. By taking the best of Japanese and Italian culinary traditions, Pazzi creates something far greater than the sum of its parts, tantalising taste buds and eyes in equal measure. In the end, this is truly fusion cuisine at its finest.

Pazzi Isshokenmei. (852) 2555 0666. 2/F, H Queen’s, 80 Queen’s Road Central, Central.

(Text: Tenzing Thondup)

Must-try Christmas cocktail recipes for the holidays

Move over champagne, nothing announces festive bonhomie like an on-point glass of Christmas cocktails.

Whether you jazz up a well-loved classic like mulled wine with the finest seasonal embellishments or go all out with a brand-new recipe like a green apple, basil Prosecco smash, Hong Kong’s five top bars share their most popular winter cocktail recipes so you can whip them in the comfort of your home. Make sure your Christmas party is a cut above the lukewarm glass of bubbly, and you are pouring the most impressive drinks this yuletide…

Mulled Gin and Tonic
As winter snaps its heels, gin-and-tonic season loses its fizzy perfection, but Artesian at the Langham Hotel, one of the highest-rated cocktail bars in the world, has a satisfyingly fitting twist on the classic drink to warm your vitals. Full-bodied, remarkably easy, gorgeously warming – infused with apple juices and aromatic spices, the winter tipple is perfect for Christmas parties – outside or in

Ingredients
Mulled Gin & Tonic per glass
120 ml mulled apple juice
30 ml Gin (Normindia gin from Calvados, France is perfect for the recipe, uses apples and cinnamon as botanicals in the making process)
1 teaspoon tonic syrup

Method

First up, infuse apple juice with all the winter spices. Begin by crushing the cinnamon stick, poke cloves into the orange, tap the allspice berries and add gradually heat all ingredients. Turn off the heat when it starts to simmer. Infuse for at least an hour before you strain and decant into a screw top bottle.

Now grab a heatproof glass and mix the hot mulled apple juice with the gin and tonic syrup. Garnish with an orange slice, star anise, and cinnamon stick, best enjoyed with a gingerbread on the side.

Spiced-Up Egg Nog
Rich, silky, delicious – a spiced-up eggnog is a blue chip recipe that never goes out of style. When brimming with booze, the nostalgic concoction of egg-milk-cream-sugar is a hit at festive soirees. Rather than going for a basic recipe, mixologists at Ozone, the highest rooftop bar in the world are encouraging you to try more elevated renditions of the creamy beverage.

Ingredients
45 ml Diplomatico rum sous-vide Tonka Beans
15 ml Oolong Tea Spiced Reduction (Oolong tea, nutmeg, cinnamon, star anise, vanilla pod, cardamom, orange peels)
1 Eggyolk
15ml Crème de cacao
45ml cream

Method

Prepare the Oolong tea spiced reduction on low heat, cooking for 30-minutes in advance. In a large mixing bowl, beat the yolk and sugar until combined. Add rum, Crème de cacao, cream and Oolong tea reduction, and let it cool before storing in the fridge. Ladle into tall glasses, garnish with nutmeg and chocolate powder.

Christmas Kiss
Glamourous skyline and panoramic harbour views can be enjoyed at Hong Kong’s Aqua, one of the most trendy bar and hangout lounges in the city. Located on the top floor of H Zentra, TST, mixologist’s at this hip bar are whipping all kinds of delish cocktails to make your heart grow three sizes! Their Christmas Kiss is a seasonal delight, a relatively simple drink to DIY for your home party will surely make everyone feel festive!

Ingredients 50ml Hennessy V.S.O.P 1 whole egg 10ml Cardamom syrup Grated nutmeg and cranberries for garnishing		Method Add Hennessy VSOP, cardamom syrup and whole egg to shaking tin and dry shake (i.e. shaking with no ice) – dry shaking ensures that the egg white combines with the other ingredients, resulting in a nice, frothy texture Add ice and shake again Double-strain into glass Grate nutmeg on top to finish and garnish with cranberries

Gingerbread Martini
Warm and fuzzy, this martini is a fragrant blend of winter spices – creamy, spicy, not overtly sweet drink smells like Christmas morning… Mixologists at the Island Shangri La use luxurious seasonal ingredients to bring to life unusual and strong flavours of ginger and ginger bread with the delicate notes of rose, but it works so well together– especially when there’s a kick of Vodka!

Ingredients:
60ml Absolut elyx vodka,
Gingerbread syrup ½ tea spoon ground cinnamon
20ml lemon juice
Ginger to taste

Method:

Slow cook the vodka with fresh ginger and gingerbread syrup for two hours at 65 degrees. Mix all the ingredients together in a cocktail shaker, add some ice cubes, garnish with powdered sugar on top.

Chocolate and Gold Delight
Famous for its mulled gin, caramel, and fermented apple cocktails at this time of the year, The Dispensary , a stylish bar located in the heart of Tai Kwun, celebrates Hong Kong’s colonial past with British-inspire cocktails and pays an ode to the local culture with Chinese-inspired drinks using teas and herbs. It’s Chocolate and Gold delight is a sure-shot winner of a party drink; the decadently brushed gold and salted caramel will elevate your home party by a few notches!

Ingredients:

45ml Tanqueray gin
20ml Chinese five-spices syrup
3 slices caramalized apple
Topped up with Veuve Clicquot Ponsardin champagne
Garnish: Star anise

Method:

Melt the chocolate with gold powder and bring an arty touch by brushing the glass with melted chocolate mixed with

Brush glass with melted chocolate mixed with gold powder
Gently muddle caramelized apple in shaking tin
Add Tanqueray gin, the Chinese five-spice syrup and ice to shaking tin and shake.
Double-strain into glass
Top up with VCP champagne and garnish with star anise.

Also Read: Introducing from Mexico: Corn Whisky

(Text: Nikita Mishra)

Chueca makes Spanish tapas more inventive

To say that Hong Kong has a saturated dining scene would be something of an understatement, so for a restaurant to set itself apart from the crowd is a major challenge indeed. Chueca, a newly opened modern Spanish tapas restaurant tucked at one end of Gough Street in Central, does just that.

Ably helmed by Chef Jordi Vallés, a Spaniard whose impressive CV includes stints as Executive Chef with the Aqua and Pirata dining groups, Chueca offers a deft blend of casually chic ambiance and authentic, flavour-packed dishes that have found favour among even the most discerning of the city’s eager epicureans. “We don’t claim we are a fine-dining establishment,” says Vallés of this winning formula. “Yet, every one of our dishes is a high-quality offering that takes the rustic flavours of Spain and gives it a refined touch. We source many of our ingredients directly from there to ensure our cuisine is truly authentic.”

“In spite of the richness of the ingredients, Chef Vallés’ adroit touch ensures a melt-in-your-mouth lightness”

Named after a bustling district of central Madrid, Chueca has a verandah-like frontage set with a long marble countertop for an al-fresco dining experience. The airiness is also reflected in the interiors, which boast wood and brass accents with a splash of aquamarine for good measure. The overall effect is refreshingly well balanced, providing a welcoming atmosphere from the outset.

Eager to begin our own tasting, we dove right into an appetiser of Gambas Al Ajillo. A quintessential Spanish dish, the fresh tiger prawns were deep fried in delicious garlic-laden olive oil, with a sprinkling of chilli imparting a slight piquancy. Indulgent without being overwhelmingly greasy, it was a worthy opening act.

Next to arrive was Chef’s Canelón, one of Chueca’s signatures. For the uninitiated, a canelón is a pasta roll stuffed with a variety of ingredients that is typically eaten during the festive season. In this instance, though, the traditional recipe has been upscaled to feature a smooth truffle-and-meat stuffing, surrounded by generous shavings of black truffle. Rounding it off is a delectable porcini béchamel sauce that adds a creaminess to proceedings. In spite of the richness of the disparate ingredients, Chef Vallés’ adroit touch ensures a cohesive melt-in-your-mouth lightness.

The cook then offered a sneak peek at the eatery’s upcoming Christmas menu with an appetiser of Foie Gras Royale. Although a deceptively small portion upon first viewing, its size has been specifically chosen to balance the decadence within; atop each thin sliver of bread, hidden beneath shavings of black truffle, is a rich foie gras concoction that will more than satiate any hunger pangs.

Next to arrive was perhaps Chueca’s most popular main, a sharing platter of Lobster Rice. A true labour of love, the crustaceans are delivered fresh each day and the heads simmered for hours to create a delectable broth, which is then used to cook the rice, onions, tomatoes and tiny morsels of squid. The finishing touch is a perfectly cooked whole lobster. Awash in oceanic accents without ever once overwhelming the senses, the shellfish’s flavours permeate throughout. It’s a guaranteed favourite of any seafood-loving gourmand, and perfect for enjoying with loved ones.

Finally, with our waistlines getting uncomfortably tight, a dessert of Flan de Nata – a Spanish take on crème caramel – hovered into view. Sweet without being cloying, the flan is a creamy, custardy plate of mouth-watering goodness, with the accompanying medley of diced fruits injecting a welcome tartness and an extra textural element to the dessert. Simple yet delectably delicious, it was the perfect note to end our flavour-packed tasting.

Chueca. G/F, 8-10 Gough Street, Central. (852) 2703 0810. www.chueca.hk