bc magazine

Tai Pan Beer @ Ozu – 12 June 2014

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Boutique importer Tai Pan Beer Company showcased its range of Australian craft beers and ciders at Ozu. The impressive range of beers includes Angry Man, Moon Boy, Rudeboy, Whale Ale, Dark Knight and Punch & Judy’s Amber Ale from Australia’s Brewer of the Year Murray’s Craft Brewing Company. Other fine ales from the Balmain Brewing Company and Bridge Road Brewers will have beer aficionados comparing notes, flavours and hops… In a notable coup Tai Pan have secured the first overseas distribution of Batlow Cider – made from the famous Batlow apples: the Premium is a dry golden cider, the Cloudy has a fresh medium sweet, and both are gluten free. www.taipanbeer.com

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Tasty Vietnamese Cuisine at the Embankment

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

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

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

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

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

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

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

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

Embankment paid for the meals written about in this review.

Macanese Cooking Competition 2014

Megabites: 1 February 2014

Alfresco Terrines and Pâtés
Almost two years on from an extensive renovation and rebranding the Causeway Bay Centre – the former Sanlitun – has still to imprint itself on many people’s dining radar. But if you enjoy sitting outside and especially if you have kids it’s worth a look as there’s extensive seating on the spacious walkways – all discretely labelled for general public use so you don’t have to actually buy anything to sit down, but expect some dirty looks if you don’t. A couple of reasons to sit-down at Divino Patio’s comfortable chairs are it’s Italian Aperitivo Buffet and this month’s Terrines and Pâtés promotion. The free (upon purchase of a drink) Aperitivo Buffet is typical of the type you’d find in bars across Italy and is full of nibbles including cheese bites, pizza squares, salmon bites, vegetables in tempura, grissini wrapped with salumi’s, polpette (meat balls), fried fish, pork belly and is available nightly from 5:30-8:30.

February’s Terrines and Pâtés promotion includes a country style pâté flavoured with guerande “fleur d sel” at HK$118 per 100 grams; Foie gras terrine and yellow wild mushrooms at HK$138/100grams; a traditional duck pâté at HK$168/100g; and a free range chicken breast and fresh tarragon terrine at HK$128/100g. The pates are served with toasted farm bread, gherkins and garden salad and are paired with a selection of wines and beer from the Italian artisan microbrewery 32 Via dei Birrai.
Divino Patio: Shop !1, 1/F Brim 28 Causeway Bay Centre, 28 Harbour Road, Wanchai, Tel: 2877 3552

Fondue
Locally fondue has in recent years come to mean dipping marshmallows and other confectionary in chocolate and while that’s nice and incredibly sweet the more traditional dipping medium is cheese (An aside, marshmallows and jelly beans dipped in cheese… intriguingly tasty idea….). Nightly through February 28 Divino in Central is offering three delicious cheese fondues to share with friends, Fonduta Svizzera ($300/person) comprising 1⁄2 Gruyere and 1⁄2 Vacherine Fribourgeois with a hint of Kirch wine; Fonduta Alla Valdostana ($280/person) using fontina cheese and Fonduta al Gorgonzola ($250/person) which as the name implies, uses gorgonzola. All are served with a selection of toasted bread cubes and fresh vegetables – including lightly poached Brussel sprouts and pumpkin both of which are delicious when dipped and coated in cheese, especially the gorgonzola. Remember to scrape the bowl, the slightly burnt cheese that sticks to the bowl is a crispy oft forgotten delight. All three fonduta are offered paired with wine or Italian artisan beers.
DiVino: G/F, 73 Wyndham Street, Central, Tel: 2167 8883

A Chinese New Year Option
It’s Chinese New Year, the weather’s sunny and you’re stuck for something to do… Why not check out Ocean Park or Disneyland both have a variety of restaurants offering CNY specials and a wealth of other activities to make for an enjoyable day-out. And with the mainland hordes staying north of the border visiting their relatives crowds should be light and meal prices are not too extravagant.

Brains Black Tasting @ Barn II – 22 January, 2014

Brains Black Tasting
|When: 7-10pm, 22 January 2014
Where: The Barn II Pub & Restaurant, 1/F Cigna Tower, 470-484 Jaffe Road, Causeway Bay
How Much: $60 – includes a pint of Brains Black and Guinness
More info: www.facebook.com/barn2cwb or call 2591 0346

In a Grain of Rice: Food & Culture for South & Southeast Asia

The Asia Society Hong Kong is holding a food festival on Sunday 12 January, 2014 to explore the cultural significance of food, particularly rice, from a variety of sociocultural anthropological perspectives. Join artists, writers, culinary experts and scholars to explore eating as a social activity which reflects social and personal identity. Using all types of rice – including blue rice – as a starting point, the two-part one day festival will explore food as a conduit bringing cultures together, a collective narrative about place and time, desire, satiety, heritage and changing traditions.

The full day event is split into two sections: a morning panel discussion starting at 10:15am and an afternoon food tasting & cooking demonstrations from 1pm.

The speakers for morning session are:

Tony Cheng, CEO & Founder, Drawing Room Concepts
Sidney Cheung, Chairperson, Department of Anthropology, Chinese University of Hong Kong
Peter Cuong Franklin, Chef/Partner, Chôm Chôm
Rosa Paula “Rochie” Cuevas, Grain Quality and Nutrition Center, International Rice Research Institute (IRRI)
Michael Leung, Founder & Creative Director, HK Honey
Yoshiko Nakano, Associate Professor, Department of Japanese Studies, University of Hong Kong
Daisy Tam, Research Assistant Professor, Department of Humanities and Creative Writing Hong Kong Baptist University

While the afternoon cooking demonstrations includes:

Rice tasting with IRRI
Asian street food tasting
Seafood Laksa by Andy Cheng, Lobby Chef of The Peninsula Hong Kong
Hainan chicken rice demonstration by Tony Cheng
Shrimp & pork rice paper roll by Peter Cuong Franklin
Hakka tea cake demonstration by Tsoi Yuen Village residents

In a Grain of Rice: Food & Culture for South & Southeast Asia

When: 12 January, 2014
Morning panel discussions 10:15am – 12:45pm; Afternoon food tasting & cooking demonstrations 1-5pm

Where: Asia Society Hong Kong Center, 9 Justice Drive, Admiralty

How Much: free registration 10am
More Information: http://asiasociety.org/hong-kong/events/grain-rice-food-culture-south-southeast-asia-afternoon-session

Barn II – Iconic Causeway Bay Sports Bar

In the ever-changing nightlife scene that is Hong Kong, few bars – even successful ones – last longer than a few years – yet the iconic Barn II has been serving thirsty customers for almost three decades. The Barn II has evolved and morphed over the years as tastes and drinking habits change – for the last decade it’s been Causeway Bay’s premiere sports bar. Currently the 7000 square foot establishment located on the first floor of Cigna Tower at 47-480 Jaffe Road has 18 TV screens (including a massive 120” main screen) spread around the room so that all customers can comfortably watch the game. The Barn can show up to 10 different sports events/matches at a time, so if your sport isn’t screening ask the staff and they’ll try to oblige. There’s also two dart machines, so step up to the hocky and hit a few bulls-eyes.

The no-smoking law forced many raucous smoke filled upstairs bars to adapt, at Barn 2 it inspired the owners Nelson and Sam to enhance and expand the Barn II’s dining options. A new menu for 2014 launches this month featuring local and international favorites given a Barn 2 twist by the outlets two kitchens – one looking after Chinese dishes, one international. The international menu features several new signature dishes including the Barn 2’s signature burger – which features a 6oz beef patty in a sesame seed bun sitting on a bed of mushrooms, grilled pineapple, bacon (and lots of it). This is topped with cheddar cheese and a fried egg and served with chips, coleslaw and salad.

Also new are thick sole fillets dipped in beer batter, deep fried and served upon a mound of fried thick cut potato – fish and chips, simple, tasty and delicious.

Pork Ribs - Barn II — Pork Ribs – Barn II

With the festive season fast approaching the Barn II is offering a special three course Christmas and New Year’s menu priced at $288/per person. Starters include mixed seafood chowder, smoked salmon terrine, or chicken liver pate. Among the 6 main course options are Roast British Turkey with all the trimmings (including Brussel spouts, Yorkshire pudding, onion and sage stuffing…); Black Truffle Risotto; Vegetarian Roast with all the trimmings. Dessert offers a choice of Christmas Pudding with bourbon butter and custard, Tiramisu or Cheese and Biscuits. The festive menu is available until 1 January, 2014 and the three course menu with tea or coffee is $288 – half price at lunch time.

Barn 2
1/F 470-484 Jaffe Road,
Causeway Bay,
Hong Kong.
Tel: 2591 0346

The Barn 2 paid for the meals written about in this review.

The Food of Gods – Cacao

There’s a lot to savour and enjoy for chocoholics today, as we look to sate our desire for the cacao bean. As with products like coffee, wine, tea and cheese not all chocolate is created equal, and everyone will have own favourites. At GREAT in the basement of Pacific Place, both Lindt and Valrhona have chocolate counters where the range of flavours to explore is extravagant.

Newly arrived at the Valrhona, the French chocolate makers, counter is the Vintage Single Origin collection, an annual celebration of cacao – the 70g bars ($98) are made with cacao beans from a single plantation with each having a unique sensory signature. This year’s collection features:

Ampamakia: a 64% cacao dark chocolate made from a fine blend of Trinitario beans harvested at the Millot Plantation in Madagascar. A fruity and refreshing, single origin dark chocolate with an additional sharp edge on the finish.

Gran Couva: sourced from the San Juan Estate in the village of Gran Couva, tucked on the hillside of Montserrat. The damp climate and rich, deep soils encourage the cacao trees to flourish producing beans with intense chocolate notes and a touch of dried mint and fresh spices. A mild mannered dark chocolate with low acidity and good length of flavour, not as tart as the Ampamakia vintage.

Loma Sotavento: a beautifully smooth dark chocolate created from Trinitarion and Criollo cocoa from the Loma Sotavento estate in the Dominican Republic. Very long on the palate, little acidity and with caramel notes, toasted aromas and a particularly creamy melt. A satisfyingly rich chocolate flavour to savour.

El Pedregal: the name of an estate in Venezuela dedicated entirely to the growing of Porcelana cacao – a form of Criollo cacao. An almost extinct variety of cacao bean known throughout the world for their wonderful flavour profile. A very creamy dark chocolate with notes of dried fruits and honey, with a spicy edge. Perfectly balanced with slight acidity and great depth of flavour. Ends with a touch of liquorice and prune. Outstanding length of taste

What is the difference between cacao and cocoa?
Cacao is the bean that comes from the cacao tree, which is known by the scientific name of Theobroma – which translates as “food of the gods” – cacao. Cacao pods – large football-shaped fruits – grow off the trunk and limbs of the cacao tree, and cacao beans are found inside the pods.

The beans are harvested, fermented, dried, cleaned and roasted, after which point the products are often referred to as cocoa. In other words, cocoa is what the bean is called after it has been processed (and lost much of the nutritional goodness that has cacao labelled as a superfood).

Valrhona:
GREAT, Level LG1, the Food Hall, Pacific Place Phase II, Queensway, Admiralty
Opening Hours – 10am – 10pm
Enquiry: 2918 9709

In the production of this article, bc sampled chocolate provided free by Valrhona.