Tag: Dining

Top spots for French pastries in Hong Kong

From freshly-baked, crunchy, buttery croissants to creamy macarons and airy, melt-in-your mouth cakes, Hong Kong is a goldmine when it comes to desserts. Team Gafencu did the delicious task of sifting through the dough (quite literally!) to list out the top places to get your French pastries fix.

If this doesn’t cover your cravings, we doubt nothing else will! 

gafencu french pastry patisserie paul lafayet

Paul Lafayet
Various Locations
One of the most celebrated French patisseries in Hong Kong, Paul Lafayet offers the most discerning of dessert lovers a slew of freshly made French cakes (mille-feuille, anyone?), macrons, cookies and even crème brûlée. 

Keeping with French traditions while elevating its creations to cater to the Asian palate, Frenchman and long time Hong Kong resident Toni Younes, bring together fine French pastries across the city. With more flavours than the colours in a rainbow, macaron fans are sure to return after having tried its crunchy and melt-in-your-mouth creations. 

Must-try: Macaron and crème brûlée
For more info, click here.

gafencu french pastry patisserie plumcot

Plumcot
Tai Hang
A marriage of luxury and heart-warming French pastries comes in the form of Plumcot. It’s the love-child of husband-and-wife duo, Camille Moenne-Loccoz and Dominique Yau, both having helmed the top bakeries in establishments like Pierre Hermé, The Peninsula, as well as other Parisian Michelin-starred eateries.

At this modestly tucked away bakery-patisserie, you will be spoilt for choice.  Wide offerings of artisanal and home-made breads, cakes, classic French pastries, and a selection of homemade ice cream awaits you. 

Must-try: Almond croissant and canelé (weekend special)
For more info, click here.

See Also: Luxury picnic baskets to order in Hong Kong

gafencu french pastry patisserie gontran cherrier

Gontran Cherrier, TST (K11 Musea)
K11 Musea, Tsim Sha Tsui
A more recent arrival to Hong Kong, Gontran Cherrier brings his professional Parisian background and speciality in bread and pastry to the city in the form of a bistro-style restaurant-slash-bakery.

Their offerings come in a range of artisan breads, viennoiseries, pastries and sandwhiches. You’ll often find long queues of patrons eagerly awaiting to get their hands on fresh-out-the-oven buttery croissants and breads! Just follow your nose, the glorious smell of warm bread in the second basement of K11 Musea will guide you to them. 

Must-try: Fresh baked croissant
For more info, click here.

See Also: Six unusual and delicious shaved ice desserts to try

gafencu french pastry patisserie passion by Gérard Dubois

Passion by Gérard Dubois
Various Locations
Baked in-house in a traditional stone oven and made from exclusively imported French flour of the highest quality, Passion, by patisserie-expert Gérard Dubois offers patrons an array of cafe staples and French classics.

Highlighting their crusty sour dough bread and signature Passion Baguette, their front counter greets every customer with a warm welcoming of their large selections, from sandwiches and breads to cakes, like mille feuilles and macarons. 

Must-try: Sour dough bread and Passion Baguette
For more info, click here.

 

gafencu french pastry patisserie poem patisserie by tate dining roomDate by Tate
Sheung Wan
If you are looking for a special celebration cake or an elegant gift box of confectionery and sweet pastries, Date by Tate, might be just the ticket. The mastermind behind the artistic creations found in this French-Chinese patisserie is celebrated chef Vicky Lau of Tate Dining Room — the two Michelin-starred contemporary hotspot on Hollywood Road.

With a unique and modern approach to traditional pastries, this Parisian-inspired bakery offers a flair of French delights with Oriental combinations — think fermented tofu cheesecake, black sesame and yuzu mousse cake — all designed and decorated with a touch of class and finesse you expect from a Michelin-started chef. 

Must try: Fermented tofu cheesecake
For more info, click here.

See Also: Five guilt-free desserts to add to your diet

Feature image from Passion by Gérard Dubois.

 

Luxury picnic baskets to order in Hong Kong

Hankering for a much needed time out in the sun or just need a change of scenery? What better way to experience an al fresco meal than laying out on a blanket with a loved one, friends or family for an indulgent picnic on the grass.

Here we’ve listed out the most luxurious picnic baskets to order in Hong Kong for a decadent summer experience: 

gafencu dining picnic basket delivery hong kong ritz carlton

For a luxurious English classic:
Ritz-Carlton (From HK$788)
If your idea of a sun-soaked day is spreading out a sumptuous meal over a gingham blanket, look no further than Ritz-Carlton A picnic basket for two, comes with offerings such as rolls, handmade pastries, sandwiches, a charcuterie selection, refreshing salads and house-made juices. What more could you ask for? They even had an add-on option for champagne and caviar, or even a butler service to deliver your dedicated wicker basket and set the picnic up for you. All that’s asked of you is to bring your appetite.  
How much: From HK$788 for two people / From HK$1,488 for four people
Order Here: (852) 2263 2160 (At least 24 hours in advance) 
More info here.

gafencu dining picnic basket delivery hong kong mandarin oriental

For a sumptuous continental delight:
Mandarin Oriental (From HK$1,488)
Bask in the sun with a slew of delicious delicacies fit for a picnic outdoors. From scotch eggs and pork pies to lobster cocktails and quiche, cheese platters and fruits, the signature 1963 Mandarin Cheesecake – Mandarin Oriental has got your picnic cravings covered. If that’s not enough, go through their wide selection of pastas, smoked salmon, a ribeye combo and even a bowl of wonton noodles and place your order. Never the one to disappoint!
How much: From HK$1,488 for two 
Order here (At least 48hours in advance).
More info here.

gafencu dining picnic basket delivery hong kong rajasthan rifle

For an Indian vegetarian meal with breathtaking views:
Rajasthan Rifles (From HK$488)
Keen on a fantastic feast in the sun and sweeping views of Hong Kong Island? Black Sheep’s Anglo-Indian diner, Rajasthan Rifles, is serving the perfect burra-khana atop the iconic Victoria Peak Gardens – talk about a picnic with a view. For those seeking a more exciting alternative to the traditional sandwiches and pastries, this is the place to binge on delicious vegetable samosas, a variety of chutneys, seasonal fruits with clotted cream and chocolate brownies, toffee pudding, all this served a hot cup of chai or nimbu soda. All hampers come inclusive of blankets, enamel flatware and a flask. 
How much: From HK$488 for two people
Order Here: guestrelations@blacksheeprestaurants.com (At least 48 hours in advance) 
More info here.

gafencu dining picnic basket delivery hong kong invisible kitchen

For a bespoke 7-course gourmet meal:
Invisible Kitchen (From 1,190)
Perhaps snacking on biscuits and tea is not enough to excite discerning gourmands,  but perhaps a 7-course gourmet meal will. Gourmet catering company Invisible Kitchen offers a mouth-watering range of canapés, scotch eggs, miniature goat cheese loafs, artisan cheeses and cured meats, and vegetarian options, complete with an utterly tempting dessert selection. For an extra touch of opulence, throw in a bottle of Moët & Chandon Champagne for HK$400 to celebrate a special occasion.
How much: From HK$1,190 for two / From HK$1,580 for four people 
Order Here: (852) 2711 5788 (At least 2-3 days in advance; Deliveries on Saturday, Sunday and public holidays) 
More info here.

Hong Kong’s top al fresco restaurants for summer dining

There’s just something magical about summer days, breezy evenings and outdoor dining. And with a low threat of local COVID-19 cases these days (fingers crossed!), relaxed social restriction norms, there’s no better time to enjoy a gourmet meal of al fresco excellence than now.

Book yourself a table and make the most of your sunny weekend at one of Gafencu’s handpicked al fresco restaurants. Beachside to skyline or a garden view, whatever’s your vibe, we got you covered…

For a French garden lunch: 
Michelin-starred Louise, serves heartwarming traditional French cuisine in a two-storeyed heritage house within the gardens of PMQ. Steeped in the ideas of authentic traditions and home cooking, it bridges the gap between fine dining and a relaxed all-day fare with an intimately chic backyard garden vibe.
Where: Louise, PMQ, Central
Cuisine: French
Contact: (852) 2866 0300

For a chic al fresco meal
A chic al fresco venue framed by the iconic arches that The Murray is known for, Cotton Tree Terrace serves discerning diners looking for an easy and casual dine-in location for cocktails and lunch. Offering international dishes and grilled specialties from The Tai Pan kitchen, gourmands can enjoy the quaint atmosphere of the space over an enticing meal.
Where: The Murray, Central
Cuisine: Continental
Contact: (852) 3141 8888

For Asian cuisine by the sea:
What’s the upside to the Southside of Hong Kong Island? A whole lot of open-air, pristine beaches and mouth-watering food options. Spices is our top choice for a contemporary, eclectic meal at Repulse Bay. Book a table at the restaurant’s courtyard and enjoy a slew of Asian flavours that range from Thai, Indonesian, Vietnamese and Indian with a breathtaking view of the sea. 
Where: The Repulse Bay, Repulse Bay
Cuisine: Mixed-Asian
Contact: (852) 2292 2821

For a fun vegetarian meal on the lawn
The huge, vibrant, and contemporary terrace space of Komune makes for a unique dining space for the southern Staunton Valley of Wong Chuk Hang. Patrons can bask in the warmth of the sun while sipping on some deliciously creative cocktails and enjoy generously portioned vegetarian sharing plates with cool tunes to set the tone. 
Where: Ovolo Southside Hotel, Wong Chuk Hang
Cuisine: Mediterranean
Contact: (852) 3460 8157

For a laid-back beachside meal
Enjoy a long road trip down to the less frequented South Lantau for a relaxing day at the beach and end it with an even more chill modern British beachside lunch at Bather’s. With a close focus on fresh seafood but also stocking well-loved favorites such as burgers and fish and chips, all with the sweeping panoramic views of the long stretch of Cheng Sha Beach in the background.
Where: Lower Cheung Sha, South Lantau
Cuisine: Modern British
Contact: (852) 2504 4788

For an art-driven dining space
If you or your dining companion enjoys appreciating art, the leafy terrace at Duddell’s doubles up as an art gallery, restaurant and lounge bar. We are fans of the green foliage on the terrace, the mis-matched furniture contrasted with the brass-patterned windows and the amazing selection of cocktails here! Make sure to enjoy their exquisite weekend brunch – it’s an all-you-can-eat dim sum spread with free-flow Champagne. Do we say more?
Where: Shanghai Tang Mansion, Central
Cuisine: Chinese
Contact: (852) 2525 9191

For a romantic classic Italian fare
Classic Italian situated within a close distance of Central’s many commercial and financial centers, Gaia regularly draws a huge crowd for its classic Roman charm, regional Italian classics, and its al fresco front that makes for a sophisticated yet relaxed dining space for both romantic and familial meals. Let the nearby water fountain to set the dreamy mood.   
Where: Grand Millenium Plaza, Sheung Wan
Cuisine: Italian
Contact: (852) 2167 8200

For a colonial vibe with a view:
Housed in a 19th-century Grade II Historic Building at the summit of Victoria Peak,  The Peak Lookout (formerly known as the Peak Cafe) is a perfect spot for an intimate dinner or a relaxed afternoon with with the gang. It’s warm, colonial, cabin-esque interiors are inviting and make us nostalgic for an era gone by. Go there for the majestic Peak view and stay for the grub. The place is a winner!
Where: The Peak Lookout, The Peak, Central
Cuisine: Intercontinental 
Contact: (852) 2849 1000

For a casual break from art viewing
Not your everyday Thai eatery, this one. Earning a Michelin star just last year, Aaharn boasts of an authentic cuisine using only the best quality ingredients that are directly flown from Thailand. Patrons can expect to experience the real deal of kup kao in historical surroundings, meaning a meal eaten with rice underneath a mango tree. Grab front row tickets to live art performances on the main grounds of Tai Kwun whilst savouring a canapé of crispy noodles with crab – the restaurant is a crowd-pleaser for a reason! 
Where: Tai Kwun, Central
Cuisine: Thai
Contact: (852) 2703 9111

For a secluded and intimate group gathering
Situated in the bay of Three Fathoms Cove, One-Thirtyone is the perfect location for a private lunch outdoors. Serving a European menu that features beloved favourites such as amuse bouche, seafood, and Italian staples, all cooked with locally sourced produce. The three-storey Mediterranean-style building in Sai Kung provides a mesmerizing backdrop for all occasions, from dates to weddings. 
Where: Sai Kung
Cuisine: European / Mediterranean
Contact: (852) 2791 2684

 

Father’s Day Weekend: A gastronomical treat for the leading man in your life

Treat the leading man in your life to Lan Kwai Fong’s top Italian and Japanese restaurants this Father’s Day weekend.

What better way to celebrating the leading man in your life than to spoil him with a sumptuous gourmet meal to mark the upcoming Father’s Day. Set right in the heart of the city’s wine and dine hotspot, Lan Kwai Fong offers a diversified selection of Father’s Day Menus courtesy of LKF’s most notable and talented culinary teams. From contemporary Italian delights at Aria and Ciao Chow to mouth-watering steak dinners at Kyoto Joe to a special dad-cantered Omakase menu at Tokio Joe, make this Father’s Day an occasion to remember for dear Father on the coming June 20.

gafencu magazine luxury lifestyle dining taste aria Lan Kwai Fong Italian and Japanese Father's Day weekend

A contemporary Italian fare at Aria
Getting Father’s Day afternoon started with a sophisticated contemporary Italian fare at Aria will surely be a treat for dads come June 20, especially with Chef Andrea Zamboni’s revamped menu featuring a slew of creative iterations of modern Italian cuisine, such as the Poached Boston Lobster in Sardinian Style with Tomatoes, Onion and Lemon; Japanese Wagyu A4-8 Rib Eye and Milk-fed Lamb with Friar beard and Liquorice; as well as a range of house-made pasta with Beef Bolognese and Chitarra with Braised Oxtail Ragout; All with a panoramic view of LKF skyline in the backdrop.

In addition, each dad dining on Father’s Day will receive a complimentary glass of special cocktail ‘Per te Papà’ (Gin, Coffee and Cocoa infused Campari, Vermouth and Dark chocolate).

Price: From HK$990 /person + 10% service charge
Location: 24/F, California Tower, Lan Kwai Fong, Central
For bookings: +852 2804 1116 / ariaitalian.com

 gafencu magazine luxury lifestyle dining taste Chia Chow Lan Kwai Fong Italian and Japanese Father's Day weekend

A scrumptious Italian brunch at Ciao Chow
What better time to get the family together to celebrate the man of the house than over brunch, especially if the offerings are as irresistible and scrumptious as Ciao Chow’s delightful brunch buffet. Presenting a long list of over 25 types of Italian delicacies from salad bar, carving station and dessert corner, and the house’s not-to-be-missed signature Neapolitan Pizza with VPN certification cooked-to-order courtesy of Executive Chef John Leung and his special Father’s Day touch.

Price: HK$488 /person + 10% service charge
Location: G/F, California Tower, Lan Kwai Fong, Central
For bookings: +852 2344 0005 / ciaochowlkf.com

gafencu magazine luxury lifestyle dining taste kyoto joe Lan Kwai Fong Italian and Japanese Father's Day weekend

Mouth-watering wagyu beef at Kyoto Joe
Treat your sushi-loving father to an ultra chic sushi fare at the Izakaya-themed Japanese restaurant Kyoto Joe. Offering an all-new all-you-can-eat dinner offering prepared by Chef Dow and his talented kitchen team. Presenting new and irresistible wagyu items specially for the carnivorous dads such as the Kobe Beef Roll, Saga Wagyu Tataki and Saga Wagyu Hot Pot.

The menu includes unlimited Hero Sushi Rolls, Salads/Appetizers, Sashimi and Robatayaki Grill (available for both brunch and dinner buffets) along side an optional free flow alcohol packages (HK$298) and a complimentary set of Tanai Kogen Ginrou IPA and Ginrou White Beer for a memorable Father’s Day gift.

Price: From HK$528 /adult, HK$280 /child + 10% service charge
Location: 23/F California Tower, Lan Kwai Fong, Central
For bookings: +852 2804 6800 / kyotojoe.com

gafencu magazine luxury lifestyle dining taste tokio joe Lan Kwai Fong Italian and Japanese Father's Day weekend

A modern Omakase journey at Tokio Joe
New school dads who are too cool for the norm will surely be impressed with the curb-side Omakase-style Tokio Joe and their newly launched Father’s Day lunch and dinner  menus for that special man in your life. Executive Chef Wah highlights the natural flavours of the premium ingredients he sources with a touch of modern flare.

Featuring the Tuna Salad, Wagyu Tataki, Joe’s Appetizer Trio and A5 Saga Beef Inaniwa Udon, alongside a complimentary glass of Hakurakusei Junmai Ginjo, as the latest of their offerings. Not to mention, dads dining on the Father’s Day will receive a complimentary set of AJB Co. Nozawa Black Stout and White Wheat Beer.

Price: From HK$529 /per person (lunch); From HK$1,100 /person (dinner) + 10% service charge
Location: 16 Lan Kwai Fong, Central
For bookings: +852 2525 1889 / tokiojoe.com

 

For more information visit www.lankwaifong.com. 

Six unusual and delicious shaved ice desserts to try around Hong Kong

Craving for a refreshing dessert to quench your thirst and satisfy your sweet tooth? Perhaps these uniquely decorated and delicious shaved ice garnished with a varietal of colourful toppings and syrups will be just ticket for you…

1. Japnese Kakigori
Kakigori is a Japanese shaved ice dessert flavored with syrup and a sweetener. Its texture is famously light and fluffy despite the heavy toppings, usually condensed milk and fruits, that decorate this ball-shaped dessert.
Where to go: Shari Shari Kakigori House, Causeway Bay

2. Korean Bingsu
A growing popularity in the city is the Korean style shaved ice bingsu. Like Kakigori, they are usually topped with condensed milk and fruit syrup and red beans or fresh fruit. A popular addition is also to have cacao, green tea or bean powder dusted on top of the ice for an added texture to contrast the lightness of the ice and sticky toppings.
Where to go: Baekmidang, Tsim Sha Tsui

3. Hong Kong Bing Sha
If you take a trip to one of the few remaining ‘bing sutt’ (ice room) shops across Hong Kong to refresh yourself with a cold drink or dessert, you will find many of the city’s unique flavours. Hong Kong-style shaved ice, for example, unlike the rest on this list features the addition of the round and chewy taro balls on top of red beans, fruits, syrups and condensed milk.
Where to go: Cheung Chau Bing Sutt, Cheung Chau

4. Malaysian /Indonesian Cendol
Cendol is an iced sweet dessert commonly found in Malaysia and Indonesia. For those who enjoy a combination of textures, this dessert, which also comes in a beverage form, features a mixture of shaved ice, palm sugar syrup, palm seed, green rice four jelly and coconut milk.
Where to go: Bibi & Baba, Wan Chai

5. Thai Namkhaeng sai
Unique to the list is this Thai-style shaved ice dessert Namkhaeng Sai. Its toppings, which consists of a variety of Thai staples such as young coconut, black sticky rice, chestnuts, sweetened taro, red beans, cheng-sim-ee (and more) are all mixed at the bottom before being topped with ice and coconut milk. A refreshing and tropical dessert to satisfy any sweet tooth.
Where to go: ChaTraMue, Causeway Bay

6. Filipino Halo-halo
If you’re looking for the ultimate summer dessert, this popular Filipino dessert will go above and beyond to fix your sweet cravings. Although more crushed ice than shaved ice, this dessert-platter-in-a-cup overloads with a combination of toppings from ube, sweetened beans, coconut strips, sago, gulaman (agar), boiled taro and flan, to name just a few. Easy to miss, this tropical dessert is not so commonly found around Hong Kong, except in a few hidden away Filipino stores and restaurants
Where to go: Little Wanchai Filipino Store, Pui O, Lantau Island

 

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Six tips to make you an expert at cheese and wine pairing

Cheese, that oh so richly flavoured and deliciously textured dairy product that often take part during the second or last course of the meal. While they are typically served as is with accompanying bread, honey or fruit, its various distinctive aroma and tastes  makes each one makes for a dining experience that merits special attention. Making the most of pairing wine and cheese will often mean selecting a wine that veers off course from the bottle served throughout the meal, but pairing  the right one will make it worth the while. If you’re curious to know just how to nail down the perfect cheese and wine pairing, read on…

 

1. Find the right balance
Balancing the intensity of the wine and cheese is crucial to tasting the unique flavour profile of each one. Typically, wines over 14.5 percent ABV are taste better with equally or more intensely flavoured cheeses, while wines under 12 percent ABV take on a milder flavour profile that pars nicely with more delicately flavoured cheeses.

Try pairing: Carbernet Sauvignon and Cheddar or Pinot Noir and Gruyere

2. Pair aged cheeses with bold red wines
Aged cheeses are higher in fat content, which matches well with the firm tannins in bold red wines (new world wines that can be aged). Imagine a creamy cheddar countering the mouth-drying of a glass of Cabernet Sauvignon.

Try pairing: Monte Pulciano and Parmigiano-Reggiano or Chianti and Grana Padano 

3. ‘Funky’ cheese  taste better with sweet wine

Funky cheeses are best described by their strong smell, which often are hard to put into words. Indeed, when it comes to cheese, stinkier is better, if paired well with the right wine. The key here is selecting sweet wines which help balance the “funk” in these type of cheeses — resulting in a creamier texture and sweeter taste. 

Try pairing: Port and Stilton or Sauternes and Roquefort

4. Pair soft cheeses with sparkling wine
With soft cheeses, because they are mild and delicate by themselves, pairing a richly flavoured wine with this type of cheese would easily overpower its flavour profile and texture. Sparkling wines, however feature a high acidity and carbonation that elevates soft cheeses such as Brie, Muenster and Camebert off the plate and serve as a palate-cleanser for their creamy and sticky  texture.

Try pairing: Prosecco and Gorgonzola or Brut champagne and Brie

5. Pair wine and cheese from the same region
It is often said that, when in doubt, pair wine and cheese made from the same region. This is because local traditions of each country typically adapt their food to the wines they produce, and vise versa, which we can confirm, is the case for several of the French and Spanish wines and cheese we’ve tasted.

Try pairing: Sauvignon Blanc and Goat Cheese (Loire Valley, France), Chardonnay and Époisses de Bourgogne (Burgundy, France), or Garnacha and Manchego (Spain).

6. To pair a variety of wines, pick a nutty cheese to match
Turning things around to select a cheese type to accommodate the wine rather than the other way around, as is the case above, nutty cheeses are often safe bets when enjoying a variety of different wines. These cheeses are firmer, longer-aged cow or sheep’s milk. These delicately flavoured cheeses such as Swiss or Gruyere balances the tannin in red wines while also complimenting delicate white wines, making it a versatile option.

Try pairing: Pinot Noir and Beaujolais, Swiss and Reisling, Emmental and Chardonnay or Gouda and Cabernet Sauvignon

 

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Steak, Soup or Stirfry: Which cuts of beef are best for your dish?

Choosing the right cut of beef to perfectly serve as the hero of a protein dish is a daunting challenge for even an experienced chef. But there’s no need to pine over the dilemma any longer as we’ve listed down which cuts of beef would best complement the dish you want…

For a steak
Two of the most popular cuts of steaks are tenderloin and ribeye.
Having a higher fat content and marbling which gives it its rich flavor,  ribeye is a tender and juicy prized cut at any steakhouse. Tenderloin, on the other hand (also known as Filet Mignon) has very little fat which explains its milder flavour to ribeye, but can still be very tender giving a deliciously soft and buttery texture.

For soup or corned beef
Locking in a distinctive umami flavour for a stock isn’t for the faint of heart — it requires time and patience. But with a beef brisket, a fattier and tougher cut of meat from the breast of the cow, a soup or curry dish could come out packed with a punch with deliciously tender and flavourful meat to melt in the mouth if it were slow-cooked at low temperatures, giving the proteins to break down. It also makes for a perfect corned beef!

For a stir-fry
The flank is often a tricky protein to cook because of its lean muscle fibres — a cut of meat that is easily overcooked. Though it marinates well, its best to fire it up over the grill at a high temperature, but only briefly to retain its moisture. It can be tough, if not cooked right, but offers as a nice protein for stir fry dishes or even to make ground beef. 

For a stew
The grounding essence of a stew is the flavour of the meat. Beef chuck, which is a shoulder cut, is lean cut of meat but is packed with flavour that is best extracted through time under low fire. Slow-cooking a beef chuck for stew, soup or a pot roast breaks down the meat without drying it out, giving the dish a distinctive tender and melt-in-your-mouth sensation. 

For a roast / barbecue
Beef ribs are thicker cuts of meat that are great for slow-cooking in the over or smoked on a barbecue grill. The cooking process melts the  are tender cuts of meat that can withstand higher temperatures and still remain soft which makes it perfect for a barbecue roasted dish or oven baked meal. 

For a saucy appetiser
Two unlikely and polarising cuts of beef that is likely to surprise and intrigue your guests are beef tripe and tongue. While it is obvious which part of the cow the latter is situated, the beef tripe, on the other hand,  actually comes from the inner lining of a cow’s stomach. A staple dim sum dish or a funky addition to a beef brisket noodle, they are typically boiled, steamed, pickled or braised in sauce. However it is prepared, a generous combination of flavours and spices for a sauce to accompany it often results in a mouth-watering outcome.

 

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Hearty, homey Burmese cuisine at Club Rangoon

In  a city that has come to be largely dominated by Japanese, French, Italian and Chinese culinary hotspots, one particular eatery is bravely looking to bring a very different gourmet experience to Hong Kong connoisseurs. Nestled in the slopes of Central’s Aberdeen Street, Club Rangoon is unique in being the only Burmese restaurant in the whole of the SAR. 

Mayanmore Hearty, homey Burmese cuisine gafencu magazine club rangoon chef Nelson cheque

The brainchild of Nelson Htoo, a native of Yangon, Club Rangoon reflects his desire to introduce the culinary traditions of his homeland to Hong Kong’s more discerning diners. Expanding upon the thinking behind this passion project, he says: “With this restaurant, I don’t just want to introduce locals to the recipes my mother and grandmother swore by when I was growing up, I also want to provide a genuine taste of Burmese culture.” In line with this, the dark, plushly-upholstered interior of the eatery is adorned with a plethora of Myanmese images, including many photos of Htoo’s own family.

Mayanmore Hearty, homey Burmese cuisine gafencu magazine club rangoon Samusa

Turning to the cuisine itself, we commenced our tasting odyssey with the Mutton Samusa, a hugely popular snack in Myanmar, it also has legions of foodie fans in neighbouring India and Nepal. The dish sees lightly spiced morsels of mutton wrapped in flaky pastry and delivers a surprisingly light finish despite being deep-fried. The accompanying mint sauce – similarly subtle – heightens the samusa with a lovely aromatic tang. 

Mayanmore Hearty, homey Burmese cuisine club rangoon Village Style Egg Curry Bites gafencu magazine

Next to be served were the Village Style Egg Curry Bites, with each boiled egg topped liberally with deep-fried peas and caramelised onions. A study in restraint, rather than overwhelming the taste buds, the curry serves to enhance the flavours of the melt-in-your-mouth onions, while the crunchy peas add another layer of texture. 

Mayanmore Hearty, homey Burmese cuisine club rangoon Ohn No Khout Swel (Burmese style coconut noodles) gafencu magazine

Then the first of our mains – Ohn No Khout Swel (Burmese style coconut noodles) – arrived tableside. Built on a base of chicken curry and coconut soup, the egg noodles are seasoned with liberal drizzles of sesame oil and chilli oil. Undeniably a feast for the eyes, its visual appeal was matched by its rich, hearty flavours, with the thicker consistency of the sauce finding the sweet spot when it comes to the optimal noodle-to-condiment ratio. 

Mayanmore Hearty, homey Burmese cuisine gafencu magazine club rangoon Mohinga

Scarcely had we finished than the next course put in an appearance – a piping hot bowl of Mohinga. This noodle soup concoction is widely considered to be the national dish of Myanmar and, as such, is an essential part of the Burmese diet. Traditionally consumed at breakfast time, mohinga is equally at home in the country’s fine-dining establishments as in its street-side hawker stalls. In Club Rangoon’s take on this iconic classic, the rice noodles are diced into bite-sized pieces and eaten with a soup spoon rather than chopsticks. The star of the particular show, though, is the catfish broth, an intense soup redolent with lemongrass, ginger and a hint of chilli that embodies comfort food at its very best. 

Mayanmore Hearty, homey Burmese cuisine club rangoon A Mel Thar Dan Bauk, a Burmese-style beef biryani gafencu magazine

Scarcely pausing for breath, it was then on to the A Mel Thar Dan Bauk, a Burmese-style beef biryani inspired by Htoo’s grandmother’s own recipe. Unlike typically heavier Indian biryanis, the rice-and-vegetable bed here is simply seasoned, making it the perfect foil for the delectably tender beef cheeks. Slow cooked for 12 hours, their delicious softness is further enhanced by a tomato and dried shrimp sauce and a coating of crispy fried shallots, with the resultant combination packing a powerful umami punch.

Mayanmore Hearty, homey Burmese cuisine gafencu magazine club rangoon Burmese Tea Ice Cream

Although almost sated by the delicious meal proper, we had just enough space for dessert – Burmese Tea Ice Cream. Described as ‘an ode to the tea culture of Burma’, this particular after proved more than a little reminiscent of Hong Kong’s own famed milk tea, though, perhaps surprisingly, not that sweet. The banana and cashew crumble – made in-house by Head Chef Karisa Cheque – and banana pudding, however, more than made up for that, upping the sugar content of the dish by several notches. 

Mayanmore Hearty, homey Burmese cuisine club rangoon gafencu magazine

Well aware of its pioneering positioning as the sole Burmese eatery in Hong Kong, Club Rangoon still goes the extra mile to ensure the authenticity of its dishes. Beyond that, though, it all but guarantess that every item on its menu isn’t just tasty, but also wholesome, hearty and welcoming, ensuring diners retain only the fondest memories of their encounter with this undeservedly rare culinary tradition.

Club Rangoon. 33 Aberdeen Street, Central. (852) 2503 3077. www.clubrangoon.com.hk 

Green Restaurants: Four ways to eat sustainably

The importance of sustainability in Hong Kong’s food and beverage industry is clearly reflected in how local  restaurants have changed their practices in various ways, notably in their sourcing of ingredients and use of  a zero-waste approach in materials used to deliver sumptuous meals and premium services. Chefs and restaurateurs have begun to understand the scope of how the industry contributes to climate change and the rise of greenhouse gasses, and they are leading the change to promote more sustainable options to dining out. Here are some ways to eat sustainably:

 

Green Restaurants Five ways to eat sustainably gafencu magazine dining roganic
(Image from Roganic)

Eat locally-sourced produce

Restaurants that source meat locally can play a major role to reduce carbon footprint and promote sustainability, but this is difficult to achieve completely since the majority of foodstuffs are imported. Despite the challenges, Michelin-starred contemporary British restaurant, Roganic, put an utmost importance on sourcing top-quality ingredients from local suppliers as much as possible. Offering sustainably sourced produce and top-notch dishes.

Highlight: Aulis Lunch Tasting menu

Price: Starts at HK$880 for lunch and HK$1,280 for dinner

roganic.com.hk

Green Restaurants: Five ways to eat sustainably dining gafencu magazine Amber 1
(Image from Amber)

Support local farmers

It’s a well-known fact that vegetables are best eaten fresh. They lose their flavour and nutritional value quickly the longer they are off the ground. Because of this, Amber, the two-Michelin-starred modern French fine dining restaurant at the Landmark Mandarin Oriental hotel, takes an environmentally and culturally conscious approach to cuisine. It meticulously sources ingredients, including vegetables, from local farms in the New Territories, and it combines them with traditional French techniques to deliver guilt-free, stunning and richly flavoured food. The practice reduces carbon footprint, kinder to the environment, and ensures better flavour and quality. 

Highlights: Vegetarian Amber Experience menu

Price: Starts at HK$788 for lunch and HK$1,548 for dinner

mandarinoriental.com

Green Restaurants Five ways to eat sustainably gafencu magazine dining arcane
(Image from Arcane)

Eat vegetarian dishes

Diners opt for meatless meals for various reasons. Beyond religious, ethical and dietary considerations, eating vegetarian dishes also contribute to a more eco-friendly environment because the process of growing vegetables releases less greenhouse gases than producing meat. Michelin-starred, Arcane, in Central not only fashions beautiful lush greenery that surrounds the dining space, but it also maintains its own garden where fresh herbs, fruits and vegetables are grown and featured on the menu. They happily cater to diners’ requests to alter menu dishes into vegetarian and vegan options, a service that is rarely entertained by other restaurants.

Highlight: Sautéed potato gnocchi

Price: HK$328

arcane.hk

Green Restaurants Five ways to eat sustainably gafencu magazine dining chilli fagara
(Image from Chilli Fagara)

Eat plant-based meat

Production of plant-based meat is a growing industry around the world, and its popularity in the city is certainly picking up. A case in point is Sichuan restaurant, Chilli Fagara, on Old Bailey’s Street. A partner of Green Monday, a social venture group that pioneered in the city plant-based meat like, Impossible Foods and Omnipork, the ma la tang Chinese restaurant is the only Sichuan restaurant in the city that serves plant-based Chinese food.

Highlight: Impossible Dumplings

Price: HK$118

chillifagara.com

 

Why truffles are value-for-money

Truffles are a high premium mushroom variety that often commands prices way beyond their ordinary counterpart. It grows underground devoid of roots and it emits a distinctly appetising and delectable aroma that adds a punch of umami to any dish. Its hefty price, though, often raises not a few eyebrows. Several factors justify the high premium for this sought-after and much-hyped fungus.

 

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Rare

Truffles are pricey simply because of their very limited supply. It normally takes six to seven years to grow and harvest truffles in very short seasons. Finding them is also extremely difficult and requires highly-trained dogs or even pigs to sniff
them as they grow underground. White truffles from Italy are the rarest and most expensive type, with the shortest season lasting only between October and December, but they certainly pack a strong punch than other types. 

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Difficult to grow

Truffles in the wild are hard to find, prompting growth of truffle-dedicated farms to meet demands of the market. Growing truffles require a specific technique of inoculating truffle spores with roots of young oak, pine or hazel trees and cultivating
soil. Results, though, aren’t always successful since determining the maturity of the spores is difficult and requires delicate care when harvesting.

Ideal weather conditions also play a big role in growing truffle. Mediterannean and European regions are well-known producers of high-quality truffle species because their climatic conditions that offer ample rain in summer and humid winters. 

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Short life span

Truffles have very short lifespans, quickly losing their luster the longer they are out of the ground. After they are cut, fresh truffles quickly decay and they often last for less than a week. What needs to be done is to carefully wrap truffles in an
absorbent paper or clean dry towel inside a sealed container before placing them in the chiller to extend their lifespan by a couple of weeks.

France is home to the best summer black truffles and are more affordable compared to rare wild truffles grown during longer seasons from October to April. They can be frozen for up to three months, although the longer they are stored in low
temperatures, the more they get hit by moisture formation and aroma loss. 

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Distinct flavour and smell

There are thousands of species and sub-species of truffles around the world, each with its own pungent but delectable aroma. Some that aren’t even edible. The most expensive species that are known to pack a punch of umami flavours are Kalahari, Périgord black and Italian winter white. 

why truffles are so expenive white truffle season gafencu magazine italian white truffle

Quality

It is always difficult and expensive to obtain top-notch quality truffles. This has prompted many establishments to come up with alternatives to market their products with “truffle” and a steep price that disappoint customers.

For instance, when truffle oil was first introduced to the market it gained much hype, but it quickly became one of the least favourite ingredients of high-end chefs since most truffle oils do not actually contain any truffles. They are simply synthesized products made to imitate the characteristics of the rare fungi. 

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Cost

The high premium of a truffle varies between origin, species and weight. While a frozen Italian summer black truffle would  cost HK$950 for 500g, the Italian white truffle from Alba would rake up HK$22,500 for the equivalent weight. Truffle dishes at restaurants are even more astounding as dishes are often  garnished with only a pinch to a few shavings, but it will set you back between HK$500 to over $1000 per dish. To guarantee the most value-for-money truffle meal, enquire on the origin and species of the truffle, the extra charge on a high-quality truffle will be more satisfying than paying for a more affordable option.