My love affair with Hong Kong is becoming something serious, guys. Andrew took us to L’Atelier de Joel Robuchon for Saturday lunch a couple of weeks ago and it’s obvious that I’m still suffering from major wanderlust for Hong Kong’s ever dazzling food scene.
We had the four-course lunch set and realised that the only thing Joel Robuchon was missing were some comfy couches to take a sneaky little nap on afterwards. After ordering a glass of the champagne from the bible-length wine list, here’s what we ate.
As an appetiser: L’hamachi en carpaccio au citron vert et langues d’oursin (yellowtail carpaccio with sea urchin and lime zest)
Michael and I had the Le boeuf l’onglet, petits condiments et épinards au wasabi (pan-seared beef flap, baby spinach in wasabi sauce)
Andrew’s main was the winner: Les Spaghettis au homard du Maine, émulsion coralline épicée (Maine lobster spaghetti and coral emulsion)
And Michael’s dessert won the lunch with ‘le chocolat sensation’, a plate of creamy ‘Guanaja’ chocolate, cocoa ice-cream and chocolate biscuit
My advice: take your steak rare and your dessert with coffee. This 3 Michelin-starred chef’s atelier, and its silver cutlery, is seriously unmissable.
An enormous thank you to Andrew who organised the afternoon, Hong Kong is magic.
When it comes to curries, these days most people can whip up a Thai green curry or something alike. Usually it involves a store bought paste, coconut cream, protein and some veg…easy! It might taste ok, but have you ever made the curry paste yourself? If you’ve done this before then I’m sure you understand the explosion of taste and aroma that is created and just how far above (nutritionally and tastefully) that the home made paste is.
My mum and I used to make this paste together, freeze it in portions and whip it out for an easy home cooked meal that is free from gross store bought vegetable oils and the insane amounts of sodium. The recipe involves making the paste, and then the curry. It may seem like a huge list of ingredients, but you can make it once and use it for months. The final product is nourishing, stimulating, health protective and all round satisfying.
//A recipe for GengDtaengPla from guest naturopath Mike Holm Continue reading
Last Friday I had the incredible pleasure of attending the delicious Love to Eat book launch and long lunch. It was held at The Grounds of Alexandria in the beautifully designed Potting Shed. The tables were blooming with deep magenta peonies, orange roses and pomegranates – a true hint of summer.
Hong Kong is a playground for the hard working to party harder. And even amongst the never sleeping bright lights of this big city there is some solace to be found. When we weren’t shopping or sipping on cocktails at rooftop bars we were eating, and the food in Hong Kong is truly heaven.
On our first day, in a darkened street in Sheung Wan we found a small pastry baker with steaming egg tarts on display. The pasty was delicate and the custard sweet and glossy. It was a small treat to end a full day of walking from one side of the island to the other.
The Hong Kong egg tart is more delicate in texture than the Macau egg tart, so I’ve used a shortcrust pastry. Also, Hong Kong egg tarts don’t have the bruléed, caramelised tops of the Portuguese tart that it originally derived from, and instead it should be smooth and glossy.
//A recipe for Hong Kong egg tarts Continue reading