Megabites: Sai Wan Ho Tortillas and Roti

Many of Hong Kong’s commuter towns are soulless towers filled with thousands of people living on a concrete platform or a-top a shopping mall. Carefully regulated and controlled they’re not places that allow HongKongers entrepreneurial spirit and hard work to thrive. To find that you’ve got to look for the older buildings. In Sai Wan Ho for example one such building close to the MTR is Tai On Building (57-58 Shau Kei Wan Road) whose ground floor is a warren of shops and businesses including many small restaurants and food stands. Two among these are Sek Ho Di and ·蜜思手抓餅 – both open around midday.

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Sek Ho Di, located at shop A63A has been open for almost a year and serves up tasty savoury and sweet tortillas Hong Kong style. The savoury options are char sui and mozzarella in BBQ sauce ($20) and chicken and mozzarella in hot sauce ($20) while those looking for a sweet tortilla can enjoy green tea and mozzarella ($16) or citrus paste and mozzarella ($16). The 12inch tortillas are filling and flavourful – although the char siu would be better with a bit more meat – and make a perfect lunch, snack or meal. The lemon and mozzarella is a tasty not too sweet dessert perfect after a bowl of rice or noodles.

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·蜜思手抓餅 located at shop A3-A7 offers a massive range of stuffed roti. Take care when ordering as the owner speaks no English, although there is an English menu. They have two types of roti plain and taro, you’ll need to ask for taro when you order otherwise you’ll be served a regular. Fillings on offer run the full gamut from egg to duck to tuna to tinned mushrooms.

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I ordered a sausage, mushroom and bacon roti ($22) but as the owner cracked an egg onto a roti that already contained a slice of cheese I realised he hadn’t understood the bilingual menu. However the stand is small enough that you can point to the fillings you want. Egg and cheese instead of mushroom was fine and the resulting roti was hot, delicious and full of flavour. As you can see from the photo they don’t stint on the fillings. The taro adds a different texture and flavour to the roti, it’s not any ‘better’ than a plain roti but visually it looks awesome. Surprisingly and perhaps disappointingly there are no sweet options – maybe because there’s a lovely egg waffle stand next door – but a taro red bean roti or a plain roti with condensed milk and peanut butter would be delicious…

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Neither shop is perhaps good enough to warrant a special visit to Sai Wan Ho but if you’re in the area both are well worth checking out, as are the other food stands that fill the building.

Va Bene Re-Opening Party @ Sheung Wan – 15 January, 2016

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After many years in Lan Kwai Fong, Va Bene has moved to Sheung Wan. The ‘new’ Va Bene celebrated it’s reopening with a party on the 15 January.
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Megabites: Howard’s Gourmet, Bistro D’indochine

Howard's Gourmet Dining Room

Howard’s Gourmet opens in Central
Founded by Mr. Howard Cai, who started ‘Howard’s Gourmet Workshop’ in Guangzhou in 2005, Howard’s Gourmet looks to offer simple and distinctive Chinese cuisine in an elegant environment. The restaurant’s design includes white wooden paneled walls, French windows and crystal chandeliers. Howard’s Gourmet offers tasting menus, with a mix of ‘classic’, ‘seasonal’ and ‘creative’ dishes, comprising of 6-8 courses for lunch at HK$800 up and 10-12 courses for dinner at HK$1,680 up respectively. Signature dishes include: Crispy Sea Cucumber, Golden Bite, Pan-fried Fish Fillet with Herbs, Hot & Sour Noodles, Braised Fish Fillet in Tomato Sauce, Braised Blue Mussels, Avocado with Stewed Bird’s Nest.
Howard’s Gourmet: 5th Floor, CCB Tower, 3 Connaught Road Central, Central. Tel: 2115 3388 www.howardsgourmet.com

Bistro D'indochine

Bistro D’indochine, Macau
Stephen Anderson’s new wine bar Bistro D’indochine opened in Macau just before Christmas. The wine bar has a large outdoor area and features an asian fusion style menu with lots of noodles. The house speciality noodles offer a choice of egg or rice noodle and flavours include Vietnamese beef noodles, tom yum soup noodle and laksa noodles – all MOP$62. There’s also a daily lunch offering.
Bistro D’indochine: The Garden, Patio Da Lenha downtown Macau www.facebook.com/pages/Bistro-D-indochine

Last Minute Christmas

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It’s late December, where has the year gone? The seasonal music and decorations that have been up for months have inured you to Christmas, yet suddenly it’s here and you’ve got nothing prepared… bc’s here to help with it’s ‘instant’ traditional Roast Turkey Christmas meal – no cooking involved, although you will need to warm some dishes up to fully enjoy them.

Starter
Smoked salmon + Rainbow Salad
Smoked salmon: IKEA offers packs of frozen smoked salmon (Lax Kallrökt) $66 for 200g.
Rainbow Salad: black chickpeas, carrots, peas, corn, potatoes, red bell pepper, green bell pepper, cherry tomatoes, parsley from Maya Takeaway, $88.

Main
Roast Turkey, roast potatoes, parsnips, red cabbage, Brussels sprouts, stuffing, gravy, cranberry sauce.
Roast Turkey: Great Food Hall in Pacifc Place have around 12 cooked US Roast Turkey per day $120/kg (4-6kg). Buy at the cooked food counter including Christmas Day. They also offer cooked roast beef, lamb and gammon if you prefer something other than turkey.
Roast potatoes: Great – $18/100g (cooked); M&S – $45/300g (need cooking)
Parsnips: M&S – $50/300g (need cooking)
Brussels sprouts: Great – $18/100g
Red cabbage braised with Bramley apples: $45/300g Marks & Spencer
Turkey gravy: $69/540g Marks & Spencer
Cranberry sauce: $59/300g Marks & Spencer
Stuffing: sage and onion/ cranberry & orange stuffing from M&S
Bacon wrapped sausages: sadly we couldn’t find this staple side dish in a cooked version.

For vegetarians: mediterranean vegetable stew / chickpea patty simmered in tomato sauce both $88 from Maya.

Gold_Melt_in_the_Middle_Chocoalte_PuddingDessert
Christmas Pudding with Brandy Butter
Christmas pudding: Great: several choices, M&S: $379/907g
Brandy Butter: $59/195g M&S or you can make it yourself it’s just butter beaten with sugar and brandy, or pick up a can of classic Bird’s custard and add a dash of brandy/ rum for a good alternative.

Cheese
Great’s cheese room is one of the unsung wonders of Hong Kong, the choice is varied, delicious and if you’re used to US and European cheese prices, expensive – but it’s Christmas so indulge.
A cheaper alternative is www.cheesebytom.com: cheddar 250g/$35, Brie 250g/$50 and other cheeses. Deliveries to Central and Lantau.

Christmas Cake + Mince Pies
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Finding a good tasty Christmas cake is hard, especially one with marzipan and Royal icing
Christmas Cake: Great and M&S have several choices at different prices from $89 up – including the Hand Decorated Bauble Bar Cake (left) with marzipan and royal icing at $379. Most are more like fruit cakes than Christmas cake which is a shame as the two are subtly different in taste.
Mince Pies: Again Great and M&S have several choices, but none have a taste that leap out and say buy me!

Store Details + Contacts:
Great Basement Pacific Place, Admiralty Tel: 2918 9986 www.greatfoodhall.com
IKEA Causeway Bay, Shatin, Kowloon Bay www.ikea.com.hk
Marks & Spencer various stores www.marksandspencer.com
Maya Takeaway 173 Des Voeux Road, Central. Tel: 2111 4553 www.mayacafehk.com

Edit: 24 Dec – Added Christmas cake photo and updated text

Megabites: Kashiwaya, AnOther Place by David Myers, Le Canelé d’Or, Anchor’s Seafood & Beer House

Ise-Ebi @ Kashiwaya

Kashiwaya
It’s Osaka counterpart is known for high quality kaiseki, Kashiwaya the newest Japanese restaurant to open in Central is looking to create an “only-in-Japan” dining experience. The cypress wood interior of the 30 seat restaurant is a mix of Japanese high culture and tradition with sliding doors, shoji paper screens and a Japanese style waiting room.

Owner and head chef Hideaki Matsuo menu uses seasonal ingredients for freshness and to create the perfect balance between taste and presentation, through the sophisticated culinary art of kaiseki, that will please your eyes and palate. One of the special dishes unique to Hong Kong is Ise ebi, a Japanese spiny lobster.

My philosophy is to provide the best quality of food and service to my customers as if it is a once in a lifetime chance for me to serve them.” said Matsuo.
Kashiwaya : 8/F, 18 On Lan Street, Central Tel: 2520 5218 [email protected]

Peppered-Kagoshima-strip-loin,-parsnip-and-shiso-salad,-jus-corse

AnOther Place by David Myers
Located in Tin Hau, AnOther Place by David Myers is latest in the string of openings where a Chef’s name is attached to an outlet he won’t be in the kitchen of, to inflate the prices and give diners a name to when to ‘impress’ friends with. Overlooking Victoria Harbour AnOther Place is designed to evoke the romance of a 1920s speakeasy, quite what the ‘romance’ of prohibition was why when it serves French Asian fusion cuisine are two questions you can ask yourself in Tin Hau. Menus start with a 4-course menu at HK$680, a 6-course menu is HK$880, and a gourmand-friendly 8-course menu costs HK$1,280. One of the house specialities is Peppered Kagoshima wagyu strip loin, parsnip and shiso salad, jus corse which is beautifully displayed but portion sized for a size 0 model. Currently AnOther Place doesn’t have a liquor licence so it’s BYOB with no corkage. Oh and it’s only open in the evening.
AnOther Place by David Myers: 5/F, Block C, Sea View Estate, 2 – 8 Watson Road, Tin Hau. Tel: 2979 0064 www.anotherplace.com.hk

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Le Canelé d’Or
Looking for something other than macaroons to give as gifts this Christmas and New Year or just looking a sweet little thing to nibble on. How about some hand made canalés? Canalés are small French pastries with a dark thick caramelized crust that hides a soft custardy interior and are absolutely delicious. Locally they’re made fresh daily by Le Canelé d’Or and delivered direct to you. Made from egg, sugar, milk and flour and traditionally flavored with rum and vanilla, the custard batter is baked baked in small individual copper molds – canalés are best eaten fresh.
www.lecaneledor.com.hk

Anchor’s Seafood & Beer House
The Anchor’s Seafood & Beer House opens today on the Tsuen Wan waterfront. The 116-seat eatery features an indoor restaurant and bar area, as well as outdoor seating on a terrace overlooking the South China Sea. Located in the Bay Bridge Hotel the restaurant offers daily buffet breakfast & dinner and a semi-buffet lunch, in addition to an extensive a la carte menu. There’s also a brunch buffet menu ($398) available on weekends.
Anchor’s Seafood & Beer House: 123 Castle Peak Road, Yau Kom Tau, Tsuen Wan. Tel: 2945 1138 www.baybridgehongkong.com

Tai Kwun Announces First Batch of Outlets for the Central Police Station

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Meaning Big Station, Tai Kwun (大館) was the colloquial name used by police officers and the public alike to refer to the former Central Police Headquarters and the law enforcement complex. The name has been adopted as a reminder of the historical importance of the compound by The Jockey Club CPS Limited the not-for-profit operator set up by The HK Jockey Club Charities Trust to operate the centre for heritage and art at the ‘revitalised’ Central Police Station compound.

Tai Kwun aims to transform the once closed compound into a centre for heritage and art for all to enjoy, and a key aspect of openness is to bring in operators offering diverse services at a broad price range to cater for the different needs of the visitors,” said Euan Upston, Director of CPS as he announced the first group of companies allocated space.

To support the integration of heritage, art and leisure elements, these outlets will be located at various parts of the site, providing service points for the visitors along heritage interpretation routes and between art and culture venues in the compound,” Mr. Upston said.

Lifestyle Investments has been appointed to provide integrated cultural and leisure services at the Central Magistracy building under the name “The Magistracy”. It will supposedly include a combination of art galleries and art workshops with free entry, alongside food and beverage outlets, lifestyle components and retail shops across 2,100 square metres of space.

A court room and the connecting holding cells in the building, with a combined area of approximately 200 square metres, will be used by the Tai Kwun heritage programme team for heritage interpretation programmes.

David Sarner, the CEO of Lifestyle Investments said, “We are honoured and excited to have the unique opportunity of participating in revitalising such an important symbol of Hong Kong history and contributing to the development of contemporary art and conservation of heritage in Hong Kong. Not only is the iconic Neo-Classical building a symbol of Hong Kong judicial history, but it is also physically configured in such a way that allows an opportunity to activate the magnificent maze of court rooms, magistrates’ chambers and holding cells into a dynamic and vibrant integrated outlet, a destination within a destination.”.

Hong Chi Association, a not-for-profit organisation dedicated to providing services to people with intellectual disabilities and their families, will operate a food and beverage social enterprise called FT2, which stands for “farm to table”. The outlet will serve fresh farm food and provide a platform to show the artistic talents of the people with intellectual disabilities.

The outlet is on the ground floor of D Hall of Victoria Prison, the oldest dateable building in the compound. The space will be adjacent to six prison cells preserved for heritage interpretation and exhibitions, and will have open access to the adjoining Prison Yard.

In line with our vision, FT2 will provide eight employment and training opportunities for people with intellectual disabilities,” Aldan Kwok, General Secretary of Hong Chi Association said.

Menya Musashi has been appointed to operate an approximately a noodle shop on the ground floor of the Superintendent’s House and C Hall, two connected prison buildings bordering the police complex and the Central Magistracy. “With minimalist decoration compatible with the environment, we shall offer affordable, value for money food and drinks for visitors looking for a short break during their exploration of various parts of the site,” Frederick Che, Marketing Director of Menya Musashi said.

Selection of operators for another approximately 11 food and beverage outlets will be announced in 2016.

Flavours of Europe: Poland – 3 December, 2015

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Flavours of Europe: Poland – 3 December, 2015
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Operation Santa Claus + US Meat Export Federation: Eat and Donate

OSC-USMEF-Poster

Christmas and the festive period are about celebrating and sharing, now with Operation Santa Claus (OSC) and the US Meat Export Federation it’s easy and free to combine the two. Simply choose one of the promotional dishes at a participating restaurant and 15% of the cost of the dish is donated directly to Operation Santa Claus to help someone less fortunate than you enjoy the holiday period. There is no charge or cost to you, simply enjoy your meal featuring quality US beef or pork.

The restaurant groups participating in this festive giving include the Aldente Group, Concept Creations, The King Parrot Group and the El Grande Group. There’s a wide choice of dishes and most menus run throughout December – although check each outlet for exact details. For more information on US meat see www.usmef.org.hk

The Aldente Group OSC Christmas menu features four dishes at it’s AlDente restaurants in Soho, TST, Wanchai and Harbour Road: U.S. Rib Eye steak (Char-grilled to your preference, accompanied with a giant king prawn, roasted veggies and fries. $188); Chicken Saltimbocca (US chicken breast with sautéed spinach, prosciutto, sage and cheese, mushroom sauce, mash and veggies. $149); Sirloin Steak (USDA certified Angus beef, char-grilled to your liking. Served on a bed of fire roasted veggies and fries with choice of mushroom or pepper sauce. $198) and Grilled Sea Bass (Chilean Sea Bass char-grilled, served with grilled veggies, mash with lemon capers butter sauce. $189).

At Tinello: Beef Tagliata (USDA certified Black Angus sirloin marinated with fresh rosemary and natural seasoning, served with radicchio, arugula, slow roasted tomatoes and shaved parmesan. $198); Pork Parmesan (Milanese style – US pork chop, breaded with herbs, parmesan, served with fine french beans, mash potatoes and tomato coulins. $168); Saltimbocca di Polo $159 and Grill Sea Bass $198. Angus offers US Sirloin Steak (wet aged minimum 4 weeks, $248); Grill Sea Bass ($198); US BBQ spare ribs (1/2 slab $148); Pork Loin (French cut – tender and juicy grilled U.S premium pork served with gratin potato, sautéed peach and sage. $178) and Grilled Sea Bass $198.

The El Grande Group outlets Inn Side Out, HK Brew House, Fatt’s Place, Slim’s, Hop House are offering US Pork Sliders – 4 pulled pork sliders and chips.

Concept Creations new outlet Frites Causeway Bay OSC menu features Frites Xmas Cordon Bleu Special: USDA pork loin pounded thin, herb breaded and filled with Virginia ham and cheese then pan fried and served with a salad and Frites souffle, $275. Frites Xmas Rossini Special: USDA Black Angus prime tenderloin, seared foie gras, truffle mash potato with Kriek beer jus and Amarena Fabbri Cherries, $525.

At these King Parrot Group outlets El Cid, Coast, Island Seafood, Mijas and Tong’s Road House Seafood and Grill a Christmas Operation Santa Claus Menu is available until the 6 December and 15% of all sales will be donated to support the 22 charities supported by OSC in 2015. At El Cid the menu includes US Beef and paprika soup baked with fillo pastry($50), US beef kebab ($100), Deep -fried sous vide US beef brisket ($80), grilled US prime ribeye steak with sea salt ($360) and US Beef Tenderloin with daily catch seafood ($450).

For more on this year’s Operation Santa Claus visit www.operationsantaclaus