Musings of a bon vivant in Hong Kong


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Frango Piri Piri Foraging

Say piri-piri or peri-peri, and most brains would instantly go NANDO’S! If you’re Brit, the love for Nando’s chicken, ‘slaw, spicy rice and chips is intense and not to be underestimated. Let’s not forget the phrase “Cheeky Nando’s” which caused confusion of epic proportions for Americans and snowballed into many of us having to painfully explain the meaning/ talk extensively about our Nando’s obsession.

But why Hong Kong, why no Nando’s?! My friends’ and my cries have not been heard- how rude, but before you hop onto a plane to Singapore or Malaysia for your piri-piri fix, thankfully there is somewhere in HK that serves that most delicious spicy- sweet marinated chicken. Flaming Frango on Staunton Street, Soho, is probably the closest thing to Nando’s we’re going to get and aside from their classic piri-piri chicken and sides, they have now expanded their menu to include new appetisers, burgers and wraps. frango-main-ftcei_landscape

Flaming Frango is fairly compact inside, and the walls are a flaming red to match the name. There is an upstairs seating area, so don’t be alarmed if you walk in and wonder about space. Once settled, you can start with one of their cocktails like their refreshing Lychee and Lemongrass Colada, or you can get stuck right into the food. Their ‘Frango’ – ‘chicken’ in Portuguese, is marinated in their house-made piri-piri sauce for 24 hours and is obviously the main ingredient in most of their dishes.

I’d personally go straight for their house specials which involves their piri­-piri chicken in various portion sizes, with a selection of sides you can add on. For 1/4 chicken with two sides it is $138, 1/2 chicken plus two sides is $198 and whole chicken with four sides is $360.  They also have three home-made sauces- mint and coriander (really like this one), spicy and very hot. Whatever floats your boat! It would be perfect if they had a garlic sauce much like the one Nando’s serves.

For small bites, we tried the chicken and mushroom croquettes, which were little morsels of minced chicken and mushrooms served with pirioli, Portobello mushroom strips, piri-piri prawns and Halloumi cheese sticks. Of the four, the Portobello mushroom strips were the favourite- addictive, crisp mushroom slices which tasted even better in their pirioli sauce. The grilled prawns were juicy and cooked well but lacked in presentation, looking like two lonely, lost crustaceans on the plate. However, the real surprise was the Halloumi cheese stick…and not in the best way. They were alarmingly tiny; with each pan-grilled thumb-sized rectangle of halloumi topped with half a cherry tomato, my friend and I hardly thought the dish was worth a whopping $78!

Piri Piri Prawns

Piri Piri Prawns

Halloumi cheese sticks

Halloumi cheese sticks

Portobello Mushroom Strips

Portobello Mushroom Strips

Moving onto mains, we tried their new Sweet and Spicy chicken burger ($158) topped with pineapple and cheese and served with fries and coleslaw. I’m not a fan of non-classic burgers to be honest, and I found the chicken, whilst succulent, didn’t really do it for me in a burger form, especially with a pineapple slice inside. My friend however, rather enjoyed it (according to him pineapple slices in burgers are the best- sorry, I have to disagree), so I suppose one man’s pineapple, is another man’s poison. The fries were fantastic; those I demolished fairly swiftly and would happily have eaten another plate.

Sweet and Spicy Chicken

Sweet and Spicy Chicken

To end, we were served their house special of half a piri-piri chicken with their sauce selection and this was on point- meaty, succulent and tender meat.

Piri Piri Chicken

Piri Piri Chicken

Flaming Frango does well with their piri-piri chicken, and it definitely helps to fill the void left by Nando’s. Price-wise, I’d say their house specials are worth it, but I do question the price of some of the other dishes. Service is haphazard and the air-con or lack thereof the night we went, made it difficult to fully enjoy our dinner, especially in the heat we’ve been experiencing lately. Work those kinks out, and I think Flaming Frango is a good place for a cheeky Nando’s substitute.

Chopstixfix rating: 3/5

Flaming Frango, G/F, 36B Staunton Street, Soho, Central, Hong Kong/Tel: +852 2899 2244/  www.facebook.com/flamingfrango

This tasting was by kind invitation. 


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Keeping Kool and Kaum at Potato Head

When I was fighting off other tourists and rushing to snag a sun lounger to gaze at palm trees and a beautiful beach at Potato Head Bali last year, I didn’t think that a city version of the very same place would appear in Hong Kong soon after. Potato Head, a name which amused me immensely when it was brought up continuously prior to my holiday, (because I have a friend nicknamed Potato- I’m sorry mate), came highly recommended and seemed to be the place to go and sip cocktails in a sophisticated manner. But, what’s this about a city setting? No palm trees, and definitely no sand to be seen, however, the sprawling 8,000 sq ft establishment has definitely made its mark in Sai Yin Pun.

Potato Head HK

Potato Head HK

Located next to David Lai’s Fish School on one of SYP’s many charming, steep roads (a nice workout for the calf muscles if you’re in high-heels), Potato Head stretches unassumingly down the slope, but once inside, it’s a different matter.

Increasingly, restaurants are ensuring their interiors have the wow-factor and Potato Head has gone all out with their design. Award-winning Tokyo-based architect Sou Fujimoto has created an eclectic mix of traditional Indonesian features, hard modern metallic structures and hanging fronds in the bar area, which may or may not help to recreate some of the vibes you’d get if you were by the beach. It’s certainly a lovely space and the site is expansive, with three areas: Kaum- the dining concept, the Music Room- a listening space and the All-day café and bar.

Kaum interiors

Kaum interiors

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All-day Cafe

All-day Cafe

In its opening weeks, my friends and I were given a wonderful talk by Indonesian gastronomy activist Ms Lisa Virgiano, who walked us through the rich food history of West Sumatra with special focus on the famous Rendang, which is central to the Padang eateries throughout Indonesia. Key learning points included finding out that rendang is in fact a process of cooking rather than a food category, the cultural significance of this dish to its people, and how it can take up to nine hours, with three key stages to create the perfect rendang. As a Malaysian-Chinese, and cross-overs seen in our cuisine (think rendang as well as satay, sambal, gulai), I was of course, quite excited to see what traditional Indonesian cuisine the spectacular kitchen would whip up.

If you’re a fan of spice, the sambals are a must try and my favourites were the Sambal Ikan Asin Bakar: Salted fish & red chili relish and the Sambal Kluwek: roasted black nut chili relish. The Sambal Ikan is a lovely combination of spicy and salty with the chewiness of the salted fish and is a great accompaniment to any rice dish. The Sambal Kluwek has a more pungent, saltier flavour profile with a hint of sweetness, which also goes well with most dishes.

Spices regularly used in Indonesian cuisine

Spices regularly used in Indonesian cuisine

Sambal selection

Sambal selection

After several visits to Potato Head, there were a few standout and regularly re-ordered dishes. The Rendang Daging Sapi, their signature dish of braised beef with red beans in mixed Sumatran rendang spices & coconut milk sauce served with sweet potato crisps, is rich in flavour, the meat beautifully tender after hours of cooking.

 Rendang Daging Sapi

Rendang Daging Sapi

I’m a huge noodle fan and the Mie Gomak, wok-fried noodles with shredded chicken, Andaliman spices, curry leaves & coconut milk, has a complex combination of spices and a wonderful, slightly sour chilli kick, reminiscent of Assam Laksa. I particularly enjoyed the pretty Burung Dara Goreng Rica Rica: Slow cooked & fried pigeon tossed in a northern Sulawesi sambal of red chili, herbs, spring onions & fresh lime juice, which was deliciously piquant.

Burung Dara Goreng Rica Ric

Burung Dara Goreng Rica Ric

I loved the spicy turmeric sauce that’s served with the Sate Lidah Sapi Padang- charcoal-grilled braised ox tongue and if you’re a huge fan of Babi Guling aka roasted baby pig, be sure to savour the gorgeous crispy skin.

Babi Guling

Babi Guling

Dessert-wise, I’m less enthusiastic. The Burbur Kampiun- sweet potato dumpling with mung beans, coconut custard, coconut milk, sago is probably the one I enjoyed the most with its similarity to the Malaysian Bubur cha-cha. But,  on another occasion we ordered Bubur Sumsum Pandan – a medley of pandan rice custard, coconut milk and palm sugar, which none of our party enjoyed. I wasn’t sure if the brownie-type chunks on top were palm sugar chunks, but it was far too sweet against a rather sour rice custard (I wasn’t sure if it was meant to be like that), which served only to confuse our taste-buds.

Burbur Kampiun

Burbur Kampiun

The main dining area of Kaum, with the wooden panels poor at absorbing sound, might be a tad too noisy for some, and my friends and I did find it quite difficult to hear each other. However, one can proceed to their music room for some laid back drinks and music.

Music room

Music room

Potato Head HK has done very well in styling itself as the hip place to hang out in Sai Yin Pun’s. With an all-day cafe, music room, bar, retail corner and restaurant, pretty much every need is catered for. The noise levels may put a few off, or maybe my friends and I are just getting old; however, it is an impressive space and Kaum’s efforts to bring traditional Indonesian to our attention are definitely to be applauded. The dishes for the most part are well executed, the bill averages around $400- 600 per person depending on greed and drinks, and while the service can be a bit haphazard, I don’t see this being a detriment at all to Potato Head’s longevity in Hong Kong.

Chopstixfix rating: 3.5/5

Kaum by Potato Head, G/F, 100 Third Street, Sai Ying Pun, Hong Kong / Tel: +852 2858 3036 / Opening times 10:00- 00:00 / http://www.ptthead.com/

 

 


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More to be found at Elephant Grounds

When Elephant Grounds popped onto the scene on Gough Street in Central at the Woaw Store, the name was synonymous with one thing only- ice-cream sandwiches. Forget the coffee that they were brewing, no no, people of Hong Kong were solely interested in this seemingly holy grail of desserts, the iPhone equivalent of ice-cream. A new flavour every weekend and a limited supply; their Instagram announcement of the fresh creation generating a wave of palpable excitement, such that friends were clamouring to get there early enough to get their hands on one. It took a while for this feverishness to die down and when it finally seemed a bit calmer, I casually swanned in one Sunday afternoon when in the area and got their Forbidden Crumble ice-cream sandwich which was a) beautiful to look at b) exciting, as apple crumble is one of my favourite desserts so I was already loving it without even tasting it c) bloody difficult to eat gracefully. Call it a sugar high, but I suddenly understood the craze. Cinnamon ice cream with green apple and a crumble cookie finished with caramelized apples and almonds tasted as delicious as it sounds and as I stood in the street between cars, gingerly biting into it, apple bits and almonds perilously sliding off rapidly melting ice-cream, I remember thinking it’d be grand to have another branch a little closer towards North Point. There is zero room inside the Woaw Store for a coffee and a natter and their other branch at Wong Chuk Hang is too out of the way.

And then, LO AND BEHOLD, the coffee gods heard our cries and Elephant Grounds materialised at Fashion Walk in Causeway Bay. (The other day I noticed that my beloved Xi Yan Sweets on Star Street has closed and has been taken over by another Elephant Grounds branch…WHAT ON EARTH?! Am not sure how I feel about this. Whilst I applaud EG’s ability to suddenly sprout another branch, I admit I am rather gutted by the disappearance of XYS to be honest, but luckily there’s still a branch in Tai Koo Shing.) 

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Elephant Grounds, Fashion Walk, Causeway Bay (image courtesy of Fashionwalk.com.hk)

But, back to EG and the branch in Causeway Bay is quite lovely and is the older, mature, more sophisticated and obviously much larger version of the Gough Street counterpart, with its minimalistic wooden tables and chairs and a cool counter top to perch at. The menu is more than just ice-cream sandwiches and coffee too. There’s a rather tasty selection of dishes including hamburger, salmon donburi, ramen and kale quinoa salad.

I’d already frequented this branch for the odd coffee or two with friends and love sitting outside watching the world go by.  I hadn’t really paid attention to their coffee philosophy of, “The finest beans. Appropriate roast. Correct brewing method. Great presentation”, but suffice it to say I have no complaints about their coffee, aside from the price, which is tad steep at $45, once you compare it to the cost of some of their dishes, but nonetheless their French Vanilla coffee is done nicely and you can’t go wrong with their latte.

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French Vanilla Latte

On yet another horrendously rainy day, I was kindly invited to try out a couple of dishes from their brunch menu and sampled the Torched Salmon Donburi ($88) with an onsen egg, pickled cucumbers, mixed greens, roasted corn and sesame dressing and their EG burger ($106) which is 8oz of USDA prime beef patty wedged within a brioche bun served with a fried egg, cheddar cheese and fries.

The salmon donburi is a hearty size and prettily presented. I enjoyed the variety of ingredients going on in my bowl and of course, an onsen egg on top of anything will always make things that little bit tastier. The burger is also quite substantial- the beef patty meaty and juicy and topped with a good amount of melty cheese and another egg. Protein overload! The fries were good and I ended up munching on more than I intended despite needing to leave room for ice-cream!

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Torched Salmon Donburi

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EG Burger (this was bloody awkward to photograph!)

Ah yes, the ice-cream. Japanese Taro ice-cream, one of my favourite flavours. There’s a fairly extensive list of atypical flavours such as Thai iced tea and Rose water rhubarb, but the minute I heard Taro, I needed to try it. This was definitely the best part of the meal, and I love how the ice-cream includes candied taro chunks which really livens up the ice-cream to give it that extra texture. Absolutely delicious!

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Japanese Taro Ice-cream with a Taro chip

Now that Fashion Walk has undergone yet another face-lift with EG and Burger Room amongst others moving in, the ‘hood is looking quite a lot more interesting. Although EG is meant to be all about the coffee, somehow the ice-cream became the headliner, whether deliberately or not, I don’t know. In any case, I admire how they are striving to expand their repertoire, so let’s see if the coffee and the food become as memorable as their sweet offerings.

Chopstixfix rating: 3.5/5

Shop C, G/F, 42-28 Paterson Street Fashion Walk, Causeway Bay, Hong Kong / Mon – Fri: 11:00 am – Late/ Sat – Sun: 10:00 am – Late/ 852 2562 8688/ http://elephantgrounds.com/

This meal was by invitation- many thanks to the EG team for the kind hospitality.


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Going Loco for Koko

So, first of all, happy new year! Ok, I’m a bit late…but it’s still the first quarter of the 2016 so I think I can just about get away with it! Secondly, whilst the blog has been a little quiet, alright, yes yes, very quiet, I’d like to let you know that I have definitely been taking one for the team and leaving several lifetimes on the hips for you all. I have definitely overdone it with the eating since Christmas. I love you HK, but you really need to slow down with the constant restaurant openings, so much to try, so little time, only one digestive tract!

There seems to be no end to the growing number of Japanese restaurants popping up. One of the latest is KOKO, a contemporary izakaya which is the result of a partnership between KEE club and the Hidetoshi Nakata, world-renowned footballer and fashion icon turned sake ambassador. I confess, he was perhaps the only other reason, (aside from Beckham) for my being vaguely interested enough to watch the World Cup back in the day.  So I was quite surprised to learn that Nakata has his own sake company- Japan Craft Sake Company. In efforts to promote sake internationally, this collaboration sees KOKO’s sake list showcase a variety of rare and vintage sakes shipped directly from Japan, most of which you’d be hard pressed to find in HK.

The CrazyHashtagfoodies crew and I were invited to try out KOKO early last month and as I stumbled into the restaurant flustered from what was frankly, a completely horrendous day compounded by the downpour, I was greeted by the rest of the gang all nestled on cool patio sofas on the spacious terrace surrounded by palm tree fronds.koko

We started off with some truly excellent appetisers, (we were all impressed by the starters and I would have been quite happy to nosh on several refills for the rest of the evening), and my favourite by far was the Tuna Tartare ($88)- a gorgeous little heap of tuna topped with half a quail’s egg and its quivering runny yolk on top of some sort of delightful crunchy wonton? skin. Another treat was the Chicken tsukune with soft egg and nori ($98). I’ve no idea what else was in that dipping sauce but something made it especially addictive and hit my umami hot-spot.

Tuna Tartare

Chicken Tsukune

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Red Mullet Escabeche

We relocated inside and found ourselves ensconced in a comfy corner of KOKO. The next round of food included Rock Shrimp tempura ($128) which I could easily munch on like popcorn, Hokkaido scallops ($168) which were expertly sliced into thin slivers and Clams steamed in sake ($168) which the crew enjoyed immensely. I personally enjoyed the Spicy Seafood Soup ($128) which contained generous chunks of seafood and had a good kick of spice. This and the following two rounds of dishes were washed down with three different sakes. I’m no sake expert so I won’t even attempt to comment except to say that out of the three sampled, I liked the Azuma Ichi the best but the rest of the group had their own preferences so there is something on the list for everyone!

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Clams in Sake

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Spicy Seafood soup

Other highlights were the Baby Back Pork Ribs ($188), a must for meat-lovers, (other meat dishes include the Australian Black Angus beef ($230) and Lamb chops ($228)) and the beautiful King Crab and Uni Hot Pot ($268) which generated a fair number of oohhs and “yummy” comments.

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Baby back pork ribs

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King Crab and Uni Hot Pot

For the sweet-toothed amongst you, I attacked the Almond and Yogurt Cake ($88) with much gusto, which had some pretty interesting flavours going on and is a good, light finish for the meal. I also quite enjoyed the Green Tea and Banana baked cream ($78) which sounds like an odd combination and looks like a piece of cotton wool has a green rash (my attempts to photograph it in a flattering light failed sadly), but was fluffy and quite scrumptious. Chocolate affectionados will find comfort in the Dark Chocolate Green Tea fondant ($98) and vanilla ice-cream.

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Almond and Yogurt Cake

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Dark Chocolate Green Tea fondant

We had a cracking time at KOKO, and I must say that there is quite a lot going for it- good location, an awesome selection of dishes, a variety of interesting sakes for those interested and palm trees on the terrace (I jest, but actually it’s nice to see a plant in this concrete jungle). Am already planning my next visit.

Chopstixfix rating: 4/5

KOKO, 5/F, 77 Wyndham Street, Central, Hong Kong, +852 2109 1777, www.kokohk.com, open Mondays to Saturdays from 5pm till late, closed Sundays


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The Crêpe Escape

One of my first memories of a stonking good crêpe was back in uni days sinking my teeth into a glorious example of one from La Crêperie de Hampstead, which is London’s most typical Parisian Street Crêperie and rather legendary amongst North Londoners. Fast forward an X number of years (I cringe at the actual number) and a different part of the world, and I’m sitting down in La Crêperie in Causeway Bay, Hong Kong. This Brittany restaurant chain is going from strength to strength, with branches in Sheung Wan and Wan Chai, as well as in Shanghai, Vietnam, Taipei and Phnom Penh. Their latest location in L Square in Lockhart Road is more spacious than the others but somehow still feels cosy, with little details that reflect the maritime culture of Brittany.

La Crêperie Causeway Bay

By kind invitation to their new Causeway Bay restaurant, I was able to take my temporary guy-tai friend along with me to nosh on some savoury and sweet pancakes. I was honestly rather excited, as for reasons that escape me, whenever I have tried to go to their Wan Chai branch randomly over the years, it’s always been shut! Though that is probably more my fault than theirs as I recall being struck by a hankering for pancakes at bizarre hours. Anyway, moving on….

So, they did try to tempt me with their Brittany cider (which I later had when I finally went to the Wan Chai branch for dinner with friends a fortnight later, which was delicious – tart with a sweet edge and very refreshing), but as it was a working day, we felt it safe to stick to their apple juice. Whilst this information is not of any import, what I’m trying to express is how much I loved their dinky little bowls that the cider and apple juice were served in. Très mignon! It reminded me of the bowls of hot chocolate my French exchange’s mum used to serve me for breakfast (the only highlight of that hideous exchange programme).Apple cider

La Crêperie’s menu is quite extensive, with most of the ingredients imported from France. The main feature of the menu is of course the famous dish for which Brittany is known for- the galette. Most people are familiar with the normal dessert pancakes, but galettes are the savoury counterparts made with buckwheat and loaded with a variety of tasty fillings.

To accompany the launch of the new branch, there are naturally, new dishes on the menu. Nothing quite whets the appetite, especially when in a ravenous state, than the tempting wafts of black truffle. The black truffle made an appearance on our first dish- two mini galettes ($98). These were cooked (a little on the crispy side) with a quail egg bouncing seductively in the middle, emmental cheese and slices of French cooked ham draped around the egg yolk, before being finished off with aromatic blobs of black truffle paste. These were actually delightful little bites and although the galettes were a tiny bit overcooked on the bottom, they definitely left guy-tai K and I in eager anticipation of the full-scale versions.Mini galettes

Our next starter was the pan-fried foie gras with caramelised apples, apple cider and salted butter caramel sauce. This particular dish was no different to many of the standard foie-gras dishes peppered about HK restaurants, but I was happy to see a generously sized piece and the foie-gras had a gorgeous, crispy, sweet glaze and I did enjoy the accompanying apples which gave the dish a bit of a lift.Pan fried Foie gras

For mains, we shared the new galette on the block- La Capitaine ($128). This seafood creation boasted pan-fried scallops (on point) nestled on a fondue of leek, bacon, cream and flamed with Jameson Irish Whisky. The flavours came together excellently and we wolfed the entire galette down in silence- such was our enjoyment. I love how simply the dish was presented, but don’t be fooled as it is quite filling.La Capitaine

To end, we had the “Sexy Suzette”, which is a celebration of the famous “Crêpe Suzette” and in this version, is served with Mövenpick passion fruit and mango sorbet, lime juice, grilled almonds and flamed with Cointreau (HK$88). The Crêpe was lovely, the sorbet delish (it’s Mövenpick, what’s not to love?), but the Cointreau was just a tad too strong for my taste, though it did jolt me awake just as I was skimming the surface of a food coma.DSC_1893 Sexy Suzette

K and I had a great meal at La Crêperie, and in fact, I returned, this time to their Wan Chai branch, a mere two weeks later (you don’t go in 4 years and then you go twice in a fortnight!). This time I had a more cheesy galette- Les Poulains, which had French raclette cheese, ham, smoked ham, potatoes and pickles lovingly wrapped in a crêpe. Omnomnomnom. Highly recommend this one if you like raclette, and what could be better than raclette in a galette?! And because I was extremely hungry, I followed that up with a sweet pancake. Le Sextant is a deliciously sexy concoction of Vanilla ice cream, caramelized apples and the all popular salted butter caramel. Pancake heaven. Unfortunately my friends, no photos of that particular outing as we were all too busy eating, or perhaps I should just blame it on poor lighting. In any case, if you are craving a serious crêpe escape, look no further than La Crêperie, which is probably coming to a neighbourhood near you, if their popularity is anything to go by!

Chopstixfix rating: 4/5

La Crêperie Causeway Bay, 8/F, The L Square, 459-461 Lockhart Rd. Tel: +852 2898 7123 / La Crêperie
WanChai, 1/F, 100 Queen’s Road East. Tel: +852 25299280 / La Crêperie Sheung Wan,G/F, 69 Jervois Street. Tel: +852 26794666

Meal at Causeway Bay was by invitation- many thanks to the kind hospitality at La Crêperie and Jin Communications.


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Mid-Afternoon Tea at The Continental

Tea. Boy, do I love tea….and scones. And what better time is there than to have it on a random day when I don’t have to shove people out of the way in a queue and fight for a table on a Sunday? Sometimes a girl just wants to have Afternoon Tea in the middle of the week and pretend to be a tai-tai. Even better yet, is being able to drag a part-time tai-tai and guy-tai (using the term tai-tai very loosely indeed) with me for a spot of gastronomic indulgence and a good chin-wag. The perks of having a flexible work schedule!

As an expat-Brit, I can say without a doubt, that a good Afternoon Tea is something that most of my friends and I are constantly on the look-out for in Hong Kong. Not that there is a lack of choices in our home away from home, but the hunt is always on, plus, I like admiring the tea sets (God, I’m turning into a granny..not to insult grannies, but you catch my drift). I realised quite recently that a friend of mine (also Brit) and I spend about 50% of our time together a) talking about b) making, and c) drinking tea. So you can imagine my delight when The Continental, a beautifully elegant, art-deco styled restaurant above Pacific Place, rolled out an Afternoon Tea set at a very reasonably priced $365 for two. Cheers to Rach of Through The Looking Glass who can always be relied on to scout for good teas!

Gorgeous interior

The Continental, as the name suggests, is a little homage to European grand cafes with a menu that they say is, “Anglo French with a British sensibility”. The restaurant itself is gorgeous with a cavernous interior and classic bankers-lamp green leather booths that look good for a nap, and bronze orbed lights which always induce murmurs of, “Oooohh, so pretty!”. I dragged my friends to tea mid-week on two occasions, one including a baby in tow, and I was very impressed by how child-friendly this establishment is and how accommodating the staff are, especially with infant grabby hands and a penchant to crumble pastries and cake all over the table.DSC_1630

Scones, scones, scones

Presentation approved

Tea was presented very prettily on a three-tiered cake stand with an array of savouries and sweets to tempt all palates. The Coronation Chicken and egg mayonnaise sandwiches were a hit and the most favoured sweets both times were the salted caramel chocolate bites, the crème fraiche mousse on shortbread and the green apple panna cotta. Part-time tai-tai friend made the rookie mistake of having a rather large lunch a mere 1.5 hours before tea, leaving me and guy-tai (also with absurdly small appetite), to clean up. I must say that although the tea is meant for two, it does feed three quite well! Best of all were the scones which were lovely and warm, a good size and not as heavy as some of its counterparts in other establishments. Baby E, on the second tea outing, seemed to enjoy the scones immensely, much to the exasperation of her dad who was trying to distract her with blander baby food. The only downside was the mini pot of frozen-solid clotted cream which was impossible to spread on the scones- this needs to be addressed toute suite, or else I’ll smuggle in my own cream.

Bellies and friends were happy and we all agreed that the atmosphere coupled with solid service and what is a frankly, decently priced afternoon tea for Hong Kong, makes The Continental a go-to restaurant for enjoying my Earl Grey and scones in style.

Chopstixfix rating: 3.5/5 (because of that solid clotted cream)

The Continental, Shop 406, 4/F Pacific Place, 88 Queensway, Admiralty, Hong Kong, +852 2704 5211 www.thecontinentalhongkong.com [Afternoon tea is served 3-5pm]


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South Island School MasterChef

When I was young, one of my favourite TV programmes was MasterChef. This programme utterly fascinated me and was a source of great entertainment for my parents and I- a sort of guilty pleasure every Sunday afternoon. Loyd Grossman, the American-British host of the show amused me aplenty with his famous catchphrase, “We’ve deliberated, cogitated and digested” before he and his fellow judges would approach the three contestants and their masterpieces.

Fast forward twenty years, and the original MasterChef has since been revived and now there are the spin-offs Junior MasterChef and Celebrity MasterChef. I have to say I haven’t really kept track with the latest versions, but I’ll always hold fond memories of the original.

One day late last year, I found out with great surprise and pleasure that a MasterChef set-up exists in Hong Kong. Not in the form of a TVB programme or anything of that ilk, but at an international school called South Island School. SIS MasterChef is an Inter-House cooking competition that was launched in 2012 and much like TV’s Junior MasterChef whereby students between the ages of 11 through to 17 are put through different cooking challenges in a bid to claim the title of SIS MasterChef. There are two sections to the competition- the Junior section, aged 11-13 whereby they compete in teams of two, and the Senior section, aged 14-17 who compete individually.

The Judging Room

The Judging Room

SIS

 The overall competition is broken up into four events; Entry, Quarter Finals, Semi-Finals and Finals. The Competition starts off with an unlimited number of applicants for the first challenge. The quarter finals has 22 contestants in each house that compete. In the semi-finals there are four students from each house. In the finals there is only one member from the senior section and one team from the juniors in each house. The school houses are Bahay, Casa, Shtepi, Kuca, Maison and Namas. The winner of the event will be awarded points for the house, which is to see which house performs the best in events throughout the year.

What is so fantastic about this event is how it not only encourages students to participate in a fun, competitive atmosphere, but it enables budding young chefs to display their talent and passion for cooking and gain a valuable learning experience at the same time. I was thoroughly impressed that the organisers were sixth-formers who oversaw every step of the competition. The two Heads of Events, Dominic Clark and Alex Llewellyn are both passionate about food and participated in previous MasterChef competitions. They also both have a GCSE in Catering and are keen to carve out careers in International Hospitality and Event Management; areas in which I’m sure they’ll be very successful in, given the smooth running of this competition.

But what does this have to do with me? I was one of a great crew of fellow bloggers and F&B influencers, including Lindsay Jang of Yardbird and Ronin, Gregoire Michaud and That Food Cray founders, Nicola Fung and Eugene Kan to be judges for the quarter-finals in February which I was more than delighted to accept! The QFs were spread over a few days, so on the 2nd day it was Stephanie Ko of Stephs852Diary and myself judging Houses Shtepi and Kuca.

Yours truly on the judging panel

Yours truly on the judging panel

The food technology rooms were huge and the first thing that struck me was how professional and serious all the participants were. The children were completely focused, answered our questions politely and explained what they were doing in a very clear manner. The QF challenge this year was Pastry and they had 90 minutes in which to prepare and present their dishes to us. Judging with us were the two Heads of Houses, who were visibly proud and equally impressed with their students’ efforts.

Food technology rooms

Food technology rooms

We couldn’t believe the creations the students were whipping up, some of which, as you will see in the pictures, are professional enough to rival those we see in restaurants and bakeries across HK.DSC_0331 DSC_0325 DSC_0320 DSC_0346DSC_0326

Seeing the students’ impressive repertoire of cooking skills and how passionate the sixth-formers were about the event and how they helped the younger years, got me in the mood to be more experimental in my own kitchen as well as inspiring me to approach my own lessons (in my day job as a tutor, not food blogger!), with a different perspective. Teachers are always looking at news ways of teaching, making lessons interesting and interactive as well as inspiring our students. And as I watched one student diligently watch his pastry rise in the oven, it dawned on me how cooking is such a wonderful way of teaching younger students a broad range of subjects: history (the origins of dishes, how our ancestors prepared food), language and culture (food from different countries, how to pronounce the various ingredients), science and maths (methods in cooking that doesn’t involve blowing things up (!), the food groups, where does our food come from, weighing and measuring ingredients).

Decision time!

Decision time!

Given how food-orientated Hong Kong is, I think South Island School has done a wonderful thing setting up this competition, and I hope that it continues to gain more coverage and motivates children to want to learn and enjoy cooking. Walking around the SIS kitchens and chatting to most of the students as they cooked really brought a smile to our faces. The dishes were judged according to 5 criteria- taste, texture, appearance, overall impression and food wastage (as the SIS team have partnered with Feeding Hong Kong) but when it came to making the final decisions, to me, all of them were winners, even those whose creations didn’t quite come out as planned. What counted were their efforts, tenacity and fantastic attitude to honing their skills. Enjoy the photos, (you’ll see which one we thought was the best all round), and maybe this weekend, you and yours can whip up a storm in the kitchen rather than eat out.IMG_1990 IMG_1995

This was voted best for overall taste, texture and appearance- it was an almost perfect fruit tart, hard to fault!

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A deconstructed Thai Green Curry Shepherd’s Pie by a Senior Shtepi student

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Well done again to the students of Shtepi and Kuca! I look forward to seeing the results of the final 🙂

South Island School MasterChef http://sismasterchef.weebly.com/

Many thanks again to the SIS team for the kind invite!


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A Nood Awakening

This post is for my friend VP because I promised her I would immortalise a couple of her terms in a post, and one term in particular has taken off in our circle of friends-explanation to come! (I think it is one of her steps to world domination).  First of all muchos (one of VP’s fav words) sorry for the absence of blog write-ups recently. Let’s just say my time has not been my own for the last month and as always, things like hobbies become sidelined for more important things like sleep and zoning out in front of the TV. Secondly, if I’m not writing, I am posting photos of my food grazing on Instagram (a girl still has to eat), so you can always have a look on there instead. But either way, thanks for being patient my friends

If you are a bit health conscious, you may have guessed what this write up is about from my title. Now, I was going to put something slightly less delicate like  ‘The Sh*tscapades’ but I thought that might alarm some people. So let me explain. Pure Yoga have launched their own food concept called Nood Food which offers raw, healthy and organic superfood-rich foods and cold-pressed juice cleanses.noodfood

Nood Food is one in a muchos long line of companies that have been appearing faster than a crop of radishes (apparently one of the faster growing vegetables, useless bit of information). I have, until now, been avoiding the likes of Be-juiced, Punch Detox, Genie Concept and Pure Swell, as a) our bodies already have a highly efficient system of filtering out harmful substances and cleansing itself- thank you liver, kidneys and intestines, b) being sensible and eating fairly cleanly throughout the week is already part of my routine, c) these cleanses are not exactly cheap and d) I’m not sure I can go very long without solid food. That isn’t to say that I think detoxing is not a good idea now and then and these juice cleanses do offer a way of detoxing fast and resetting your bodies after a thorough washing out, especially if you are too lazy to make your own juices. And it would be silly to assume that even with the healthiest of regimes, one is able to be completely toxin free, as we do live in a world far more polluted and rife with chemicals than our forebears.

So when my lovely friend F, F&B marketing manager babe at Pure invited me to try a 3-day Nood juice cleanse, I thought, why not. My background is rooted in Science, science geeks love experiments, I shall see what this is going to be like, won’t be that bad surely. HAH. Fool. Who knew that drinking juice could be so hazardous?!

Nood Food have three different programmes which I was told are ‘categorised by lifestyle rather than levels of difficulty’. These cleanses are: C01 Green Cleanse, CO2 Active Cleanse and CO3 Classic Cleanse. The juices in the cleanse programmes are created for varying levels of activity and general diet and the difficulty is dictated by how many days of starvation and torture you can manage. As a complete beginner, I was recommended to do either the Classic or Active cleanse depending on my level of activity. The Green Cleanse is for the more experienced cleanser or those who cannot tolerate much sugar in their diet. Programme prices are: 1 day $600/ 3 days $1700 / 6 days $3200. However, they will provide prices for a longer or shorter times upon request.

All the cleanses come with supplements to aid your detox and formulated with a combination of fruits, vegetables, nuts, seeds and superfoods. Vegetables are the main ingredients more than fruit in order to promote healing and all organic ingredients are marked with an (*) on the packaging. There is 100% juice, no added water or substitutes, so you are really getting a raw deal (pun fully intended). You get 6 organic cold-pressed juices and supplements (which you mix in) daily and you are meant to drink one every 2-3 hours.

Logistics- orders need two days to process, juices can be picked up from any Pure location or Nood Food SoHo and to to guarantee freshness, juices need to be collected each day and then stashed in the fridge ASAP as the juices are unpasteurized and expire the day after the intended consumption.

I chose to start my CO3 Classic Cleanse on a Sunday, shortly after returning from a week’s break in the Philippines, and the day after a full-on dinner at The Chairman (lots of seafood, meat, crab in wine) followed by drinks at The Envoy. Nood recommends preparing ahead of a detox by cutting down on sugar/salt/caffeine/meat. Obviously I failed spectacularly on this front, but after my experience, I highly recommend doing what they say!Nood Cool Bag

Nood Cool Bag

Nood Cool Bag

I had arranged to pick up juices that were for next day consumption due to work schedule logistics, so I had already collected Day 1’s juices on Saturday afternoon. Nood Food lady supplied me with a nice cooler bag and an ice-pack- both of which need to be brought back each day when picking up the next day’s set. I wouldn’t say the juices looked that yummy. The 6 juices are an intimidating, intense array of green, orange and red and the supplements look mostly like coloured powdered chalk. But full marks for names that are meant to lull you into a false sense of security- Recharge/Spring Clean/Whole Food/Turn Me On/Miracle Milk/Royal Flush.

Cold-pressed juices

Cold-pressed juices

The supplements are straight to the point and do the following:

Zeolite- a deeply detoxifying and alkalising earth clay supplement which bonds with toxins like heavy metals and environmental chemicals to aid in their removal; Camu Camu- sounds like a fluffy animal but actually contains a high concentration of Vitamin C; Broccoli and Kale Sprout Mix- Suforaphane from broccoli aids liver detox and the carotenoids and flavonoids in kale are powerful antioxidants; Chia Seeds- these babies are good for for your gut as they are high in fibre as well as omega-3 and protein; Barley Grass Powder- a highly concentrated concoction of vitamins, insoluble fibre and chlorophyll and Vitamineral Earth- a herbal superfood complex for the promotion of healing.

Supplements!

Supplements!

Cue Sunday morning and I referred to my Classic Cleanse guide book which recommended that I start with the Zeolite supplement with warm water at 7am. It was 9am. Fail. Looking at their schedule, this meant that my whole juicing day wouldn’t end till 9pm if I was truly going to be regimental about things. Zeolite mixed in with water is supposedly meant to taste of ‘nothing’, but it tasted of something- a  strange, bland metallic substance with a sort of ash-like aftertaste. Mmmm.Classic Cleanse Schedule

2 hours later it was time for Recharge with Camu Camu. Recharge is by far the yummiest and least dangerous of the juices; a lovely citrusy mixture of carrot, orange, apple, lemon, ginger and lemon grass. Even at this early stage, my tummy was starting to gurgle a little, but I wasn’t sure if it was due to the previous night’s festivities, so at this point I popped out to fetch my next day’s batch of juices. On my return, it was Spring Clean with Broccoli and Kale Sprout Mix. I didn’t enjoy on two levels: 1) Carrot, celery, spinach and parsley juice did not want to absorb the sprout mix so it became quite clumpy even with me shaking it like a polaroid picture 2) This juice kick-started what was to become the Sh*tscapades.Nood Food

Juice no. 2 was palatable but may be quite ‘green’ tasting for those new to veggie shakes  so you should brace yourselves for juice no. 3 Whole Food. This bugger pretty much destroyed me that Sunday afternoon. 2 hours after my intestines got a light Spring Clean, Whole Food (no supplement with this one), came, conquered and annihilated the contents of my gut. Since this particular experience my friends and I have come up with some puns- Stoolicide/ crapisode/crapventure. It was quite literally a sh*tstorm. Whole Food is GREEN. An alarmingly dark algae green which just shouts I’M CLEANSING. The book does warn you of some of the dramatic effects a juice cleanse may have on you, as some are affected more than others, like yours truly. Coupled with the extreme crapisode, I also got bloating, serious sweats and some joint aches which are all apparently indicative of toxins leaving every pore of your body. At this point I was confined to either my bed with aircon on full blast or the bathroom, which was fast becoming my best friend. Whole Food was so potent that I was not even 10% of the way through before my body decided it needed to see its best friend. Undeterred, I pressed on 2 hours later with juice 4- Turn Me On. This was actually quite pleasant tasting except I was beyond caring at this point and slowly whimpering, “I have nothing left to give”. Carrot, apple, sweet potato, flaxseed oil and maca powder maketh quite a yummy combination, but the chia seeds would not go down no matter how much I mixed. Exorcism of the gut was still continuing and I was fast losing my resolve to stick with the juicing.

pocari-sweat

Stock one of these in your fridge for emergencies!

By 7pm, Skyping my parents, my mum told me I looked ‘thinner’ (this juice is FAST WORK my friends) and then asked me, “why are you still doing this? Just stop if you are feeling this uncomfortable!” Wise words. Miracle Milk, juice 5, was no miracle. First, celery, cucumber, hemp seeds and sesame with barley powder juice is not my cup of tea and second, this miracle did not stem the tide. After getting a quarter of the way through, I finally gave up and thought BAGMI. B*tch Ain’t Gonna Make It. (VP’s favourite term in the whole world). Lying defeated on my bed, I had to stop with juice 5 and admit to myself, that I was completely and utterly cleansed, inside and out and right to the depths of my soul. The sixth juice- Royal Flush would have ended me so I decided to swap that for a Pocari Sweat.

Day 2 rolled round. Did I continue the cleanse? OF COURSE NOT!! I’m not crazy. My intestines were delicate, so delicate. I had work. It was going to be a long day. My gut still had unfinished business (I have no idea how this is possible given the previous day), so I sipped a bit of the Recharge as that’s tasty and tried some Royal Flush (a bright red and very beetrooty), which I instantly regretted as that set me off for a couple of hours. So I passed the baton to my friend R who collected Day 3’s juices and tried them the next day. She got no such dramatic effect, lucky thing. All she got were aches and pains.

So there you have it! My first and most probably last experience of juice cleansing. There is no denying its cleansing effects. I lost 1.5kg in water weight alone but I must caution that you need to be aware of your limits and your body because other friends who have done it have told me that the first 2-3 days are a hard slog. I’m certainly not the only one who gets such a dramatic effect but with work, you may find yourself having to think about when it is logistically a good time to do a cleanse. Would I recommend it? I think it is fine to do one, once in a blue moon if you need to reset your body or you have been maltreating it. But I think exercise and eating in moderation is key and maybe introducing a Whole Food or one of the other juices in your diet on a regular basis will be better for you instead of doing a cleanse. Have a go, but be safe and position yourself near a loo. And remember- there is no shame in admitting BAGMI.

All information including nutritional content can be found at www.allnood.com


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Gluttonous Food Porn at Doppio Zero

Oh what a night. Late June, back in ’14, what a very special night for me, as I remember, what a night. Doo-do-do-do-do… Ok, I’m not a wannabe lyricist trying to create my own version of December 1963 by The Four Seasons (classic song, by the way), but for some reason this song did pop into my head as I looked over my photos from a night of pure gorging at Doppio Zero for a Seasonal Menu Tasting. When I was invited, I thought back fondly to the first meal I had there, and wondered if some of my favourites would make an appearance, and yes sirree they did. But, this wasn’t just any ol’ gathering, we had a raucous night with some new and familiar faces and wine pairing to boot. And 16 dishes to get through, (14 if you don’t count the vegetables). I wish I had worn my stretchy pants.

I’m not going to really go into too much detail on this post, because frankly, I’ll get tired writing something about each dish, and you will get tired reading about them. Just take my word for it, the food is good. The execution of a lot of the dishes was spot on and I more than enjoyed every morsel. My favourites: Roasted Bone Marrow, Truffled Fried Oyster, Beetroot Ravioli, Lamb Short Ribs and the spectacular USDA Prime Ribeye. Feast for your eyes and your tum!

Heirloom Tomato Salad- all I can say is: great anchovies.

Heirloom Tomato Salad- all I can say is: great anchovies.

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Roasted Bone Marrow- this is a must-eat dish at Doppio Zero. Am also addicted to their balsamic onion jam. Rich, wobbly, soft and full of greasy goodness.

Roasted Bone Marrow- this is a must-eat dish at Doppio Zero. Am also addicted to their balsamic onion jam. Rich, wobbly, soft and full of greasy goodness.

Truffle Fried Oyster- no words. Loved this. Black truffle aioli atop a freshly and delicately fried oyster? Genius.

Truffle Fried Oyster- no words. Loved this. Black truffle aioli atop a freshly and delicately fried oyster? Genius.

Prosciutto Ball- ricotta, mozzarella, and pecorino with Honeydew melon sauce. The sauce was an interesting touch. Nice, crispy outside. A tasty morsel.

Prosciutto Ball- ricotta, mozzarella, and pecorino with Honeydew melon sauce. The sauce was an interesting touch. Nice, crispy outside. A tasty morsel.

Prime beef carpaccio- the combination of beef with sea urchin was quite good , but didn't wow as much as the other dishes.

Prime beef carpaccio- the combination of beef with sea urchin was quite good , but didn’t wow as much as the other dishes.

Sunny Side Up Duck Egg with crispy watercress, Thai asparagus, Bottarga and horseradish vinaigrette. This was a dream to look at and the egg was fabulous but I couldn't really detect the bottarga. The dish was delicious overall but I didn't think they needed to make the watercress crispy!

Sunny Side Up Duck Egg with crispy watercress, Thai asparagus, Bottarga and horseradish vinaigrette. This was a dream to look at and the egg was fabulous but I couldn’t really detect the bottarga. The dish was delicious overall but I didn’t think they needed to make the watercress crispy!

Beetroot Ravioli made with Gorgonzola, Italian butter and poppy seeds and Shrimp Ravioli made with chives, lemon zest and green peppercorn butter. Loved both of these but I absolutely fell in love with the Beetroot ravioli the first time I had it. Hard to describe quite how delicate the flavours are, yet how beautifully rich and sweet the beetroot is. 5 stars for that dish.

Beetroot Ravioli made with Gorgonzola, Italian butter and poppy seeds and Shrimp Ravioli made with chives, lemon zest and green peppercorn butter.
Loved both of these but I absolutely fell in love with the Beetroot ravioli the first time I had it. Hard to describe quite how delicate the flavours are, yet how beautifully rich and sweet the beetroot is. 5 stars for that dish.

Sea Urchin Chitarra- I've had this dish before but the Chitarra was surprisingly thick this time, a detail we all pointed out. Apparently they have just changed their chitarra pasta cutter, think they need to make some adjustments otherwise this was almost like an udon. Great dish for sea urchin and crab roe fans.

Sea Urchin Chitarra- I’ve had this dish before but the Chitarra was surprisingly thick this time, a detail we all pointed out. Apparently they have just changed their chitarra pasta cutter, think they need to make some adjustments otherwise this was almost like an udon. Great dish for sea urchin and crab roe fans.

Ricotta Gnocchi with red wine braised beef cheeks. The gnocchi was filled with salted duck egg which is always a winner, but as with most gnocchis, this was quite a heavy dish with the rich beef.

Ricotta Gnocchi with red wine braised beef cheeks. The gnocchi was filled with salted duck egg which is always a winner, but as with most gnocchis, this was quite a heavy dish with the rich beef.

New Zealand Lamb Short RIbs with grilled corn. Lamb is one of my favourite meats and this was cooked to perfection. Some found it a bit too 'lamby' but lamb lovers will think this is ace. The corn was mouthwateringly sweet.

New Zealand Lamb Short RIbs with grilled corn. Lamb is one of my favourite meats and this was cooked to perfection. Some found it a bit too ‘lamby’ but lamb lovers will think this is ace. The corn was mouthwateringly sweet.

Prime USDA Ribeye with Bone Marrow and Anchovy and Garlic Butter. This was just a ridiculous plate of ridiculous deliciousness. Too much umami for my brain to compute.

Prime USDA Ribeye with Bone Marrow and Anchovy and Garlic Butter. This was just a ridiculous plate of ridiculous deliciousness. Too much umami for my brain to compute.

Olive Oil Gelato Float with salted caramel cookie bar and Lambrusco Sparkling Red wine sauce. This was a little overwhelming for my taste-buds, probably because I poured too much Lambrusco onto my gelato, but I found the sauce a bit strong. The cookie bar was scrumptious though.

Olive Oil Gelato Float with salted caramel cookie bar and Lambrusco Sparkling Red wine sauce. This was a little overwhelming for my taste-buds, probably because I poured too much Lambrusco onto my gelato, but I found the sauce a bit strong. The cookie bar was scrumptious though.

Yin Yang Affogato with Milk Tea gelato, Espresso shot and Peanut Butter cookie. Another DIY dessert here. This was a wonderful sweet ending to the meal. I would like a whole packet of those peanut butter cookies please.

Yin Yang Affogato with Milk Tea gelato, Espresso shot and Peanut Butter cookie. Another DIY dessert here. This was a wonderful sweet ending to the meal. I would like a whole packet of those peanut butter cookies please.

Yin Yang Affogato

DIY dessert time!

So there it is, my entire meal in pictures, vegetable dishes excluded unfortunately (I can say that the Baked Brussel Sprouts and the Roasted Oyster Mushrooms were very good too, but when you are faced with Prime Ribeye, your attentions are more or less diverted).

If you haven’t yet been to Doppio Zero, I do recommend a visit one day soon. Atmosphere is suitable for low-key dates or bigger groups, and whilst it isn’t the cheapest meal (around $400-500 per person depending on how gluttonous you are!), I think the quality of the ingredients makes this place worth visiting. Especially for that Beetroot ravioli and Prime Ribeye.

Chopstixfix rating: 4/5

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Doppio Zero, G/F The Pemberton, 22 Bonham Strand, Sheung Wan, Hong Kong. Tel: +852 2851 0682

This was by kind invitation. Many thanks to Coco Alexandra PR & Events and Doppio Zero. 

 


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Meat Sweats at Butchers Club Deli

I have been in some pretty epic meat comas in my life, but one particular meal gave me proper meat sweats. The Butchers Club Deli in Aberdeen is the second product of The Butchers Club which first landed on our shores in April 2013 in Tin Wan, Aberdeen as HK’s only dry-ageing specialist and a multi-purpose venue- butcher’s, private dining room and cooking class space. The Butchers Club Deli along with the newly established Butchers Club Burgers, serves the growing number of hungry carnivores in HK who are now a little more savvy about their beef.

Butchers Club Deli

Butchers Club Deli

There’s nothing I love more than loft spaces in industrial buildings, and the Deli’s location on Wong Chuk Hang Road is ab fab. It is actually in partnership with ED1TUS, a men’s luxury fashion and lifestyle showroom and together they take up the entire 16th and top floor of the dodgy looking Shui Ki Industrial building, reminiscent of the kind of space Sarah Michelle Gellar and her crew got their knickers in a twist in, in IKWYDLS (that’s I Know What You Did Last Summer– yes I’m old). That being said, once you’ve got over the uneasiness of riding in an old lift that has seen better days, the behemoth 7,0oo sq ft space, of which the Deli takes up 3,000, greets you. A large dining area, private dining room for maximum 14 diners, big kitchen, dry-ageing room, deli counter, wine cellar AND an enormous rooftop which gives you a lovely view of Aberdeen does make one feel like hauling ass and moving over to get in on this space action. There’s also a Harley Davidson motorbike randomly parked inside. Manly stuff. Owner Jonathan Glover must be grinning like mad about this venue, especially as the 7,000 sq ft rooftop will eventually become a herb garden with BBQ and can accommodate up to 500 people on top of the 300 person capacity downstairs.Butchers Club Deli Butchers Club Deli

View from the rooftop

View from the rooftop

If a bus ride and a change of scenery is up your alley, then the Deli can offer you a great lunch from 12-5.30pm daily. By night however, the place becomes an extension of the private dining room of The Butchers Club in Tin Wan where it’s all about the dry-aged beef. If you are a keen cook and want to entertain in the comfort of your home, you can select a 7-10kg piece of rib eye or sirloin Black Angus beef and wait for it to be dry-aged by the Butchers Club folks for 30-45 days and hey presto, you have your own dry-aged steak.

The night of epic meat sweats was by kind invitation and the tasting preparations had begun early with me sensibly deciding to have a bigger breakfast and a light snack for lunch. I should have worn my stretchy pants that day, rookie error. We were able to try most of the items on the lunch menu plus the steak which is only offered in the evenings as part of a set menu, as is seen at Tin Wan branch.  (For your information, the steaks at dinner are usually sold by the primal- the whole piece, not by the steak, so the price will depend on the weight of the primal.)

We eased in with a Caesar’s Salad. “Salad?!” I hear you cry. Ahh, but this came with lovely thick-cuts of grilled bacon, the kind of bacon which I wish came with my All Day Breakfasts in HK as opposed to the measly, shrivelled rashers. The rye croutons, bacon and anchovies is a delicious, salty medley of textures and a carnivore’s idea  of a veggie dish.

Caesar Salad

Caesar Salad

The Butchers Board – a stupendous, glorious looking selection of artisanal cured meats, cheese, pickles and breads is apparently for two to share, but I’m pretty sure I could pack this baby away on my own. That night we had corned beef, ham hock terrine (this was terrific), homemade sausages (less of an impact on my palate) and salami which miraculously kept appearing on my fork- I have no control over my hand, it’s like a nervous tick. Could do with more pickles though, but that’s just a gherkin/pickle fiend talking.

The Butchers Board

The Butchers Board

The next item, well, can only be described as SOUL DESTROYINGLY GOOD. The Deli Poutine with duck fat fries, homestyle gravy, pastrami and aged cheddar just destroyed us. Destroyed our stomachs that is. We all loved it so much that we nearly forgot we had several dishes to plow through after. I blame the poutine for the mega food coma that ensued. The duck fat fries were omnomnomnom– no words. Thick-cut, crisp outside, fluffy potato on the inside, thick gravy, cheesy goodness and of course, pastrami to make this a Butchers twist. This may not be a legit poutine, but ahhh who cares. We bantered a bit with Exec Chef Aarik where he said that the poutine was practically a salad dish because of the sprinkling of parsley. I’m not about to argue with a chef.

The Deli Poutine

The Deli Poutine

Bellies swelling, we welcomed the NY Style Corned Beef Deli Sandwich on rye bread, served with crisps. This sandwich was positively ginormous. The corned beef was of a similar quality to the salt beef I know and love so well from the UK. I also liked the quirky way of serving the sandwich with Burts British Potato Chips.

NY Style Corned Beef Deli Sandwich

NY Style Corned Beef Deli Sandwich

Their Dry-aged Steak, Ale and Wild Mushroom Pie, served with duck fat chips was excellent and hearty. The beef was chunky, succulent and the stew flavour robust and rich. Possibly one of the best pies I have had in HK to date.

Dry-aged Steak, Ale and Wild Mushroom Pie

Dry-aged Steak, Ale and Wild Mushroom Pie

The only dish that I can say was a tad disappointing was the Fish and Chips with mushy peas and tartar sauce. Whilst I could easily say this is due to it being the only non-meat dish, I do think the batter is what let this down that evening. The barramundi was cooked perfectly but the batter was sadly soggy in places and detracted from the overall taste. Those duck fries made another appearance though, so not all was lost!

Fish and Chips

Fish and Chips

The pièce de résistance  was the 90-day dry-aged Australian steak, cooked to medium-rare perfection and served with an array of condiments, with the most popular being the chimichurri, though I was quite partial to the Béarnaise and gravy. The beef had an intense flavour and was just sublimely tender. We were all stuffed to the rafters so two of us got to spirit away steak leftovers (I had a steak salad with my leftovers the day after, which was incredible).

90-day dry-aged Australian steak

90-day dry-aged Australian steak

90-day dry-aged Australian steak

Condiment selection

Condiment selection

At this point, the meat sweats were starting and my regret at not wearing stretchy pants was building. But, we had two desserts left- the Chocolate brownie cake and the Homestyle apple crumble pie with cheddar cheese. The chocolate brownie cake was rich but not dense and a delightful sweet end to our meat fest. The apple crumble pie was unusual as it had surprise chunks of cheddar cheese, which, frankly speaking, did very little for the dessert except confuse my taste-buds, though I concede the savoury/sweet contrast was interesting. But the crumble itself was good.

Chocolate Brownie Cake and Apple Crumble with Cheddar

Chocolate Brownie Cake and Apple Crumble with Cheddar

And there it is,epic meat sweats chronicled. I literally had to hold my belly on my way home and sat on my sofa at home for 3 hours, stock still, watching crap TV to digest.

My thoughts on the Butchers Club Deli? Bloody brilliant. I loved it. Loved the meat, loved the fries, loved the space. Prices are reasonable at lunch with starters between $70-80 and mains $120-140. Yes, it may be on Wong Chuk Hang Road, but I think the meat is well-worth the trek. If you can’t be bothered to go that far and burgers are your thing, then it’s just lucky their latest venue is in Wan Chai. I’ll be visiting very soon, watch this space.

Chopstixfix rating: 4/5

$$-$$$$$$$$$$ (Lunch prices) 

The Butchers Club Deli, 16/F, Shui Ki Industrial Building, 18 Wong Chuk Hang Road, Aberdeen, Hong Kong, 2884 0768

www.butchersclub.com.hk

This was by kind invitation- many thanks to The Butchers Club.