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

Christmas with Chiu Yin Mei @ Food Allee – 23 December, 2015

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Chiu Yin Mei owner of Food Allee celebrated Christmas with friends over mulled wine and food prepared by Yin on her wood fired stove. Good food. Good conversation. Happy Christmas.
Food Allee 22-28 Kennedy Street, Wanchai
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Last Minute Christmas

traditional-roast-turkey-dinner

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
xmas-cake-1
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

The Great European Carnival @ Central Harbourfront

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The Great European Carnival returns to the Central Harbourfront today for a three month residency. Unlike last year’s inaugural event which took several weeks for all the rides to open, this year’s carnival is almost fully formed – courtesy of seven months of liaison with the relevant departments to get safety and fire certificates etc approved.
The midway is far more engaging this year, there’s more energy, rides and games are closer together and better distributed through the fairground. Compared to last year there are several more rides and a better mix. A couple of new rides are the log flume and the rollercoaster. For those who love to scream, last year’s favourites remain so bring something for those vocal chords! There’s a considerably smaller ice-rink, while the dodgems are still the most legal fun you can have impersonating a HK taxi/minibus driver.

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This year’s food court is more compact and right next to the stage area (in the centre of the carnival) so you can sit and eat while enjoying whatever’s on the stage. Castelo Catering, the sole food concessionaire, is again offering big pans of paella ($40) curry and rice ($60), pizza ($60) kebabs ($60/$70) burgers and noodles. Portions sizes are good and while it could never be called gourmet it’s certainly edible and negates any need to bring your own food. Look out to for the English fudge shop, 3 chunks for $30. There’s a distinct lack of places to buy drinks, so on a sunny day bring some water.

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Rides and games are paid for in tokens, and as last year a token costs $10. Food, drinks etc are cash only.

This year’s GEC is a noticeable improvement on last year, even the ‘grass’ is better… But a few unsolvable kinks remain. It’s gonna be busy, so enjoy the queues! The games staff are salaried so there’s no ‘barking’ and hustle as they tout for your business. It would undoubtably be complicated to institute an individual commission system but it would incentivise away the apathy and maybe energise the game staff.

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Great European Carnival
Date: 11am-11pm, 17 December 2015 – 21 February 2016
Venue: Central Harbourfront
Tickets: $125

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

canale-2

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

cp-station

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