bc magazine

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.

The Roundhouse – Taproom

Barbecue and beer – as old as time and still a perfect combination! While The Roundhouse – Taproom awaits its Liquor Licence and the 25 craft draught beers arrive… yes 25 the attraction of the soft opening period is the Texas Barbecue and although it’s been open only a couple of weeks returning customers are a sure sign it’s not only bc who thinks the food is finger lickin’ good.

In a welcome break from the current local trends of dainty, intricate food served in minute portions The Roundhouse – Taproom offers US grade beef and pork smoked in-house over oakwood and served up naked to allow the meat to be savoured and enjoyed. The oak smoked meat, sold by the ¼ and ½ pound, smells gorgeous, looks delicious, and tastes fantastic.

If, when looking at the chalkboard menu you’re not sure what you want then try a combo platter ($320) – two smoked meats or the homemade sausage, a fried pickle and two side dishes – chzy squash, potato salad and pinto beans. The beef brisket’s crisp smoked, exterior hides moist marbled beef which melts on tongue; the ribs, best eaten by hand have just enough stick to need a little pull with the teeth to separate meat from bone. The pulled pork is beautifully cooked and full of flavour – but it can get a little lost amidst the stronger flavours of the mixed platter.

All the meats are smoked daily on-premise, with Texan Head Chef Austin Fry starting the process at 5:30am every morning. So unlike many restaurants, there’s a finite quantity each day and things can run-out, especially the signature beef short rib (top photo).

For those who don’t enjoy beer with their bbq, The Roundhouse offers free, yes you did read it correctly, free soda with all combo platters! And there’s no service charge! So remember to tip if you enjoy the meal.

And if you don’t have time to dine-in, there’s always take-away…

The Roundhouse – Taproom
62 Peel Street, Central, Hong Kong
Tel: 2366 4880
www.roundhouse.com.hk
www.facebook.com/roundhouseKB

Katrina Sutherland – New Zealand Winemaker

Katrina Sutherland has spent seventeen years making wine and is currently Production Winemaker and Quality Manager at Kim Crawford Wines in New Zealand. Katrina was in Hong Kong recently to promote her wines and bc asked her about the life of a winemaker.

I’m sure most of our readers think they know what / who a winemaker is, but how would you describe your job?
You need to be a little bit of a scientist, a little bit of an artist, be a little bit of a mechanic and have a little clown in you as no single day is the same!

What are the most challenging aspects for you of being a winemaker?
Working with a product that is subject to a variety of conditions is challenging; no matter how hard you work or prepare, nature will always send a curve ball. But for me that is also half the fun!

What gives you most pleasure (in winemaking terms)?
After all the hard work seeing someone at a restaurant or bottle shop buying your wine – in New Zealand, Shanghai and Hong Kong! There is a lot choice out there so that always gives me a buzz.

Working for a global wine producer, do you have much flexibility in what you produce and the changing flavours – or is more produce x of this, y of that with this flavour?
Working for a global producer allows me to make wines in a wide range of styles for markets all around the world and for people who are wine savvy as well as those who are just starting on their wine journey. We are able to make wines that may only make up 500 cases but can also able experiment a little with new product development and testing new concepts.

In Asia beyond the problems of fake wines there’s a lot of “love of a pretty bottle”, “It’s expensive, so it must be good”. As a winemaker what can you do to change these perceptions?
It is all about getting out and talking to people and challenging those concepts. Wine is a very individual thing and by giving people the confidence to make their own choices – by taking them first hand on my adventure and explaining what goes into the bottle, and how it came about is the best way to do that.

What does the future hold for New Zealand wine?
Continuing to develop the fantastic flavours that make our Sauvignon Blanc so exciting, and introducing people to other varieties that we make in New Zealand and that are as equally as distinctive as our Sauvignon Blancs such as Pinot Gris, Chardonnay and Riesling.

What trends would you personally like to see evolve within the wine industry over the next decade?
Getting rid of the pomp and circumstance, the snobbery and flowery language and breaking down the perception that you need to know a lot about wine to enjoy it. Wine should be accessible to everyone to enjoy without those barriers. Winemakers can help this by contributing to the rapid growth in practical wine education around the world.

www.kimcrawfordwines.com

Turophiles Rejoice

Pacific Place used to be ‘Pacific Place’ a vibrant destination with cachet, now it’s just one of many malls across Hong Kong and before today it was probably more than a few years since I’d done anything other than watch it slide past in the window of the tram. But, and there’s always a but, while I’m no designer clothes horse I do enjoy a bit of cheese – which, and I digress, is insanely expensive locally compared to Europe. Included within Great supermarkets’ relaunch strategy for the reopening of its 36,000 (no, that’s not a typo) square foot flagship store is the opening of 10 gourmet food zones including a CHEESE ROOM! While locally chocoholics have been fawned over, macaroonites indulged, ice-cream lovers low-fattened – turophiles have lived in a overpriced wasteland. No longer, over 200 cheeses in a special cheese room and many more outside, it really is a bit tasty and well worth a visit.

Great: LG1 Pacific Place, Admiralty, Tel: 2918 9986, www.greatfoodhall.com