bc magazine

New Zealand Food and Wine Connection @ Marco Polo Hong Kong Hotel – 16 May, 2017

The second New Zealand Food and Wine Connections promotion organised by New Zealand Trade & Enterprise saw a range of new Kiwi products showcased at the Marco Polo Hong Kong Hotel on the 16 May. Among the tasty and predominantly organic products on show were meat, seafood, wines, beer, fruit juices, herbs and tea.

Some are already available locally and you’ll find them in supermarkets and used by restaurants. Others to look out for soon are Zealong teas and Kare honey.
Click on any photo for the full gallery.

https://bcmagazine.smugmug.com/Bcene-photos/2018/New-Zealand-Product-Showcase-Marco-Polo-Hong-Kong-Hotel-16/i-9VmmPZz

https://bcmagazine.smugmug.com/Bcene-photos/2018/New-Zealand-Product-Showcase-Marco-Polo-Hong-Kong-Hotel-16/i-sFMg2Fv

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https://bcmagazine.smugmug.com/Bcene-photos/2018/New-Zealand-Product-Showcase-Marco-Polo-Hong-Kong-Hotel-16/i-2CfsrTb

https://bcmagazine.smugmug.com/Bcene-photos/2018/New-Zealand-Product-Showcase-Marco-Polo-Hong-Kong-Hotel-16/i-Mk9ZgDf

Björn Frantzén’s The Flying Elk to Open in June

Chef Björn Frantzén, the man behind the three Michelin star Frantzén in Stockholm and Frantzén’s Kitchen in Sheung Wan, is soft opening his second outlet in Hong Kong in June.

The Flying Elk is a ‘casual eatery’ offering dishes with a Nordic influence. Located at 32 Wyndham Street – the restaurant’s name derives from one of Sweden’s oldest folklore, which tells the tale of a gigantic elk adorning an ornate crown, flying over the forests of Jämtland.

The Flying Elk
1 & 2/F, 32 Wyndham Street, Central, Hong Kong
Reservations: [email protected], 2565 6788

New Spring Dishes at Pizza Express

PizzaExpress has added some new dishes to it’s Spring/Summer menu that feature ‘superfoods’ such as kale, quinoa and plant-based meat alternatives such as Beyond Chicken.

The new dishes include: Quinoa & Kale salad, Bresaola e Asparagi, Kale Pesto Beyond Rigatoni, Pollo Verde (Pizza dressed with béchamel sauce, basil pesto and topped with chicken, wild mushroom, rocket and parmesan), Spaghetti alle Vongole and Bresaola di Lombardia.

There’s also a couple of new desserts, a Summer Meringue and Torta al Limone. While the Giardiniera (top photo) has a very tasty new recipe that includes asparagus, roasted pumpkin, mushroom, roasted pepper, cherry tomato, olive, garlic, basil pesto.

Pizza Express are looking to reduce waste so plastic straws and individual wet wipes are now only available on request.

From now until 13 May 2018 take a photo of any of the new dishes and post to Instagram with the hashtag #PizzaExpressHK and receive a 15% discount coupon for any vegetarian items on your next visit.

Third Hong Kong Whisky Festival

The third Hong Kong Whisky Festival, organized by InterContinental Grand Stanford Hong Kong and Tiffany’s New York Bar, takes place from 12:30-5pm on the 14 April 2018.

This year’s festival features a wide range of brands and there will be over 500 different whisky expressions to sample including:
Highland Park The Light
Highland Park The Dark
Highland Park Full Volume
Glenmorangie Spios
The Macallan Exceptional Single Cask
Gordon & MacPhail – Longmorn 1967
Gordon & MacPhail – Glen Grand 1954
Gordon & MacPhail – Strathisla 1949

Alongside an array of master classes (from $200-$2,000) hosted by diverse brand ambassadors including:
Mr. Charlie Maclean – Independent Whisky Expert
Dr. Ian Chang – Kavalan
Mr. Jim McEwan – Ardnahoe Distillery
Mr. Brendan McCarron – Glenmorangie
Mr. Martin Markvardsen – Highland Park
Mr. Richard Urquhart – Gordon & MacPhail & Benromach
Ms. Lucie Stroesser – Isle of Arran
Ms. Chloe Wood – Bruichladdich
Mr. Mathieu Jeannin – Hine Cognac
Mr. Justine Ames – Heaven Hill Distillers

Mr. Madhu Kanna – Paul John
Mr. Ewan Henderson – Lost Distillery
Mr. Adam Knox – The Dalmore
Mr. David Ding – The Balvenie & Glenfiddich
Mr. Craig Johnstone – The GlenDronach, The BenRiach & Glenglassaugh
Mr. Michael Hsieh – The Whisky Agency

Hong Kong Whisky Festival
Date: 12:30pm, 14 April, 2018
Venue: InterContinental Grand Stanford Hong Kong
Tickets: $320

Frites Loves February

Belgian Beerhouse Frites has a variety of promotions to warm the heart, stomach and wallet this chilly February: Wagyu Wednesday, Valentines Day and a discount at the refurbished Quarry Bay outlet.

Wagyu Wednesday, after 5pm all four Frites outlets will be serving a wagyu burger with hand cut frites and truffle mayo for $100. The burger features a tasty 100g Australian wagyu beef patty, cheese, bacon, fresh tomato and leafy greens on a soft bun.

February is the month of love, Frites has a three course dinner ($495/person) on Valentines Day which starts with a glass of prosecco. There’s a choice of two entrees: mussels in a rich marinara sauce or Vitello Tonnato, braised veal served with creamy tuna mayonnaise. For your main course choose between grilled red snapper served with prawn bisque risotto, confit tomatoes and seared scallops or bbq 1855 Black Angus rib eye steak with a side of oxtail macaroni cheese. Dessert is a seductive chocolate fondant.

Located at Taikoo Place the chains Quarry Bay outlet has reopened after a month long refurbishment and to thank it’s customers there’s a $50 discount available until the end of February. Simply mention promotion code “FRTIESQB” to get $50 off any bill over $150.

FRITES Central: 1/F, The Wellington, 198 Wellington Street, Central. Bookings: 2217 6671
FRITES Wanchai: Shop 6, 1/F Causeway Centre, 28 Harbor Road, Wanchai. Bookings: 2877 2422
FRITES Causeway Bay: Shop 1, G/F, Park Haven, 38 Haven Street, Causeway Bay. Bookings: 2142 5233
FRITES Quarry Bay: G/F, Oxford House, Taikoo Place, 979 King’s Road, Island East. Bookings: 2250 5188
Opening Hours: Monday – Sunday, 12pm – late

Toasties, Fruities and Flamingos

Flamingos have become a regular sight around Central and TST, the pink inflatable birds adding a highly visible flourish to Flamingo Bloom’s floral and fruity tea drinks.

The two outlet chain has expanded it’s range of drinks this month adding “Naked Zero” beverages ($43) that have no added sugar, use antioxidant and vitamin packed fruits such as mulberries, strawberries, mangoes paired with almond milk for lactose intolerant customers.

bc sampled ‘v!olet’ the mulberry and grape mix, which looks a lot like a fruit smoothie but lacks a smoothie’s dense consistency and texture. Taken as a drink it’s pretty good. The almond milk giving the drink very little consistency and from it’s appearance my brain was expecting something more smoothie like.

FB are also offering a number of toasties – grilled sandwiches – including smashed tomatoes served with soft cooked egg, grilled cheese corn-beef, and smashed avocado with tomatoes sprinkle with herbs. The sandwiches cost $43 ($33 if purchased with any drink).

All the toasties use a big slices of bread, maybe 5 inches square and medium thick cut slices. The cheese and corn beef has a nice melted cheese taste and texture although some of the edges were a little lacking in cheese and there wasn’t much flavour from the corn beef. But it’s pretty good toasted cheese sandwich. The avocado is an open top style sandwich with (according to the staff) a full avocado smashed across it.

Unlike some sandwich places where the filling is all in the section facing you both the samples we tried had plenty of ingredients and will make solid options if you’re in the area and looking for sandwich.

https://bcmagazine.smugmug.com/Bcene-photos/2018/Naked-Zero-Flamingo-Bloom-12-January-2018/i-Dq9Pg4t

Food at the Fair

The fairground midway is all about fun and excitement, sometimes though it’s nice to take a break, grab a bite and a drink and soak up the merriment.

The food offerings at last year’s Great European Carnival were pretty gross all told. This year several restaurants are running the show including Maverick’s, Cafe Siam and f&b company Color Chacha. There are also two candy floss and popcorn stands for all ages to enjoy. Beer is $50 for a cup. There are no water fountains on the midway

Color Chacha’s stuffed waffle Imagawayaki ($20) are available in double cheese, Hokkaido creamy custard, matcha and banana and chocolate and are very tasty. They are also offering a range of colourful fruit and sweet drinks.

https://bcmagazine.smugmug.com/Bcene-photos/2017/Great-European-Carnival-Central-Harbourfront-21-December/i-jxTgh7z

Scorhios naan bread pizza is tasty but pretty pricey at $110 for a pizza that is less than 12 inches. Individual 1/4 pizza slices are $30. Flavours include Peps and Roni’s, The Fun Guys and Marge & Ritas.

https://bcmagazine.smugmug.com/Bcene-photos/2017/Great-European-Carnival-Central-Harbourfront-21-December/i-9cmxHp7

Mavericks from Pui o Beach are offering a range of sandwiches including Double Cheeseburger ($70), pulled pork ($60), smoked brisket ($70).

https://bcmagazine.smugmug.com/Bcene-photos/2017/Great-European-Carnival-Central-Harbourfront-21-December/i-hghmRXs

While the baked potatoes ($50) are good, but again once you start adding toppings at $10 each the price shoots up.

https://bcmagazine.smugmug.com/Bcene-photos/2017/Great-European-Carnival-Central-Harbourfront-21-December/i-FxJ9nLf

New Year’s Eve Mussel Party at Frites

Frites Belgian Beerhouse are looking to make your countdown a memorable one with a ‘Mussel Pot Party’ on New Year’s Eve. Starting from 6pm Frites’ four outlets in Central, Wanchai, Causeway Bay, and Quarry Bay will be serving unlimited amounts of their six signature mussel pots: Frites House Mussels, Hoegaarden Mussels, Provencale Mussels, Mariniere Mussels, Laksa Mussels and Mediterranean Mussels.

All the pots are served with frites and mayo. There’s also an unlimited drinks option ($245) and children under 10 can get a free kids meal from the menu with each adult. The “all you can eat mussels” promotion costs $245 per person and will start from 6pm on 31 December, 2017, terms and conditions apply.