Bo La Powered: Nhậu brings contemporary Vietnamese cuisine to HK and not a minute too soon

It isn’t difficult to find Vietnamese food in Hong Kong, something Chef Que Vinh Dang is abundantly aware of. In his opinion, however, it is nearly impossible to find a Vietnamese establishment that hasn’t reduced its menu down to the two most iconic dishes of Pho and Banh Mi. Indeed, Que been something of an establishment in his own right in New York and Hong Kong, with over two decades of the restaurant industry under his belt. After a near three-year hiatus from the kitchen, he’s back with a contemporary Vietnamese concept – Nhậu.

Admittedly, we took a wrong turn down Hollywood Road before ending up at his near-hidden eatery that is just a stone’s throw away from Man Mo Temple. Nhậu is certainly a hidden gem upon first glance. From the off, the ambiance is relaxed but still maintains a certain elegance. The walls display homey Vietnamese dǒulìs while the bamboo styled chairs pay tribute to the French colonial era of the nation’s past. Indeed, Chef Que is committed to delivering a relaxed space with top-notch food without all the gimmicks that seem part and parcel of modern day dining.

Eager to delve into his contemporary interpretations of classic Vietnamese favourites, we began with the Banh Mi Rice Tacos. The iconic sandwich bread has been swapped out for three soft rice “tortillas”, and the healthy portion of Impossible meat and home-made pickles proved to be delicious.

In the interest of healthy eating, up next was the vegetarian version of the Roasted Cauliflower with Caramelised Pork Koh Quet. Instead of the usual pork version, the kitchen prepared an Impossible Foods (plant-based substitutes for meat or dairy products) version that saw to it that we learned to love our veggies.

Finally ready to embrace our inner carnivore, next to be rolled out was the Bo La Lot Tartare with Crispy Beef Tendon. Unlike its classic interpretation, the betel leaves are mixed with Australian wagyu beef and a dash of curry mayo. The creative touch of this dish allows the crispy beef tendon crackers to be used to scoop up the delicious mixture.

The fourth plate to arrive was to be our favourite of the bunch – the Hamachi Bowl – Rice Noodle Salad, 40n Fish Sauce & Crispy Turmeric Batter. The hamachi was luscious and buttery in texture, and paired wonderfully with the pickled cucumbers and noodles. Of everything served, this was by far the hardest to share as it required serious self-restraint to resist gobbling up the entire bowl.

Just when we thought our feast was over, a generously-sized bowl of Pandan Ice-cream with Sticky Honeycomb Cake and Puffed Rice arrived. The pandan proved to be a sweet affair, especially with the touch of crunchy honeycomb.

In all, Nhậu is home to a unique and delicious array of Vietnamese sharing plates, and a true treat for those who expect only the best from Chef Que. There is nothing but sincerity in his voice as he tells us, “I’ve done a lot of growing over my career, this restaurant is really me coming full circle.”

Text: Bailey Atkinson

Nhậu, 12 Circular Pathway, Central
+852 3612 4568, info@nhau.hk

Estiatorio Keia: A whiff of Greek gourmandry in Hong Kong’s culinary map

No doubt buoyed by the success of its Peruvian restaurant, Ichu Peru, the Dubai-headquartered hospitality company Bulldozer Group has opened yet another fine-dining spot at H Queens, this time venturing into Greek cuisine with Estiatorio Keia.

But if you head to this particular Greek restaurant expecting souvlakis and gyros on the menu, you would be in for a surprise. Not only does it steer clear of any such popular, mainstream dishes, Estiatorio Keia also adds a contemporary spin to the more traditional aspects of Mediterranean cuisine. Curated by Mykonos-based chef Alexis Zopas from the uber-cool Scorpios restaurant, the menu is all about exploring the purity of each ingredient. Thus Zopas says: “The menu presents my view of Greek cuisine and the food of the Cyclades. Seasonality and freshness are key, as they truly represent the essence of authentic Mediterranean flavours.”

This emphasis on “freshness” becomes evident even as you take the first step into this nautical-themed restaurant. A huge display counter, quite literally called Raw Bar, dominates a section of the interiors, where imported raw seafood is available at market price for guests. Diners can choose an assortment of fish like sea bream sashimi and Greek ceviche from this section.

Clearly, then, seafood makes up most of the menu at Estiatorio Keia, but if you want to start your dinner with some veggies, the Keia Salata (Greek salad) or the Ntakos Salata (Mykonos Style Salad) are both great places to start at. With generous helpings of tomatoes and other vegetables, laden with liberal amounts of cheese – feta cheese in case of Keia Salata and goat’s cheese in case of Ntakos Salata – the salads achieve a perfect harmony of freshness and richness in the palate.

The Hellenic Ceviche And Grilled Peppers, meanwhile, explore maritime flavours, with the mild flavours of the sea bass being ably enhanced by the cucumbers, peppers and olives. The other starter that really impressed us was the Xtapodi (Grilled Octopus Leg) whose meaty texture tasted divine thanks to the slow-cooking technique, while its slightly charred edges – courtesy of a hot-grill finish – added a dash of smokiness that elevated the dish further.

Of the mains, the Thalassinon Me Bottarga (Seafood Bucatini with Bottarga) pasta was a decadent affair loaded with mussels, calamari, shrimps and tomatoes. While the umami flavours of the dish packed quite a punch, its portions too are generous enough for sharing, remaining true to the Greek culture of communal meals.

The next main course, the Lavraki (Whole Seabass), had been created with sharing very much in mind as well, but as you dig into the buttery soft sea bass imbibed perfectly with the citrus notes of the lemons, we, for one, wouldn’t blame you for not wanting to share this exquisite delicacy with fellow diners.

But however delectable the main courses may have been, save a bit of room for the desserts. Estiatorio Keia doesn’t boast a long dessert menu, but what it lacks in terms of quantity, it makes up for in quality. You won’t be disappointed if you choose either the Ekmek, an all-seasons Greek dessert with kataifi fillo, vanilla cream and pistachois or the Yogurt Mousse, a classic ice cream with sour cherries and caramelised pistachios that’s perfect for Hong Kong’s humid summer.

However, whatever the season and whatever the occasion, one thing’s quite clear here – paying a visit to this Greek gourmet destination may just feel like a breath of fresh air in Hong Kong’s rather-saturated culinary map.

Text: Suchetana Mukhopadhyay

New Punjab Club: The world’s first Michelin star Pakistani restaurant

It’s fair to say that for those set on enjoying a Michelin-starred dining experience, there is really very little need to ever exit Hong Kong. Indeed, Asia’s World City is home to some of the finest local Chinese dim sum plates, as well as host to a vast array of luxury imports from France, Italy, Japan… Essentially, any global cuisine can be found within its precincts. Up until very recently, however, there was one notable omission from the city’s many menu options – fine Punjabi dining.

Given that Hong Kong has long been home to a sizeable number of Indian and Pakistani folk, it’s actually somewhat bewildering to consider that this much-craved cuisine has been absent for so long. Right up to last year in fact, which was when New Punjab Club – the latest offering from the rightly-renowned Black Sheep hospitality group – opened its doors. Already awarded a Michelin star in its first year, more impressively still, it’s the first and (to date) only Pakistani eatery ever to be awarded that particular accolade.

Even from without, the restaurant’s prestigious and historic feel is more than apparent, while the exterior emerald cladding makes it all but impossible to miss. It’s a uniqueness that’s carried through to the interior, where the classic and the contemporary are effortlessly fused, a conceit that gives New Punjab Club a wholly-remarkable and unmistakable ambience.

This feeling is only amplified by the ably-selected images that adorn the neatly-embossed walls, giving guests an intriguing glimpse of contemporary Indian art. All the while, the restaurant’s eminently inviting booths – think cushioned maroon leather banquettes – are the perfect space to spend time with friends and share a plate or two.

The staff, too, plays a considerable part in contributing to the overall feel – all dressed in natty post-colonial khaki green military-esque uniforms and clearly more than ready to serve. Their commander-in-chief is Chef Palash Mitra – originally from small-town India, Mitra relocated to Hong Kong via London (where he perfected his skills in Gymkhana, one of the UK capital’s foremost North Indian eateries).

Eager to experience the prized Punjabi plates that awaited us, we began with the Samosa Chat. This saw traditional samosas being deconstructed and blended with sweet pomegranate seeds, thick yoghurt and crispy noodles. This unique take on a popular Indian street food is meant for sharing, except for the fact that the taste inevitably makes you unwilling to give too much away.

Next up was an assortment of small plates – the Keema Pau, a deliciously buttered milk bun paired with spicy minced mutton, a true treat for even the spicely impaired, accompanied by a healthy helping of Lachha Paratha, a circular layered flat bread, with its saltiness an apt counterpoint to the sweetness of the milk bun.

Next to be rolled out was the Murgh Tikka Angar, a spice-marinated chicken, lovingly garnished with coriander chutney. This is poultry so perfectly spiced that the very memory of its savouriness will have your mouth watering for weeks after you’ve devotedly cleared your plate.

Spurring a loosening of our collective belts, the Tandoori Cobia then hoved into sight. Locally caught, the fish proved eminently amenable to the tandoor oven, brushed lightly with a piquant smokiness and, it seemed, ably seared atop the flickering flames prior to being plated and served. Suffice to say, its moist and rich notes were a true taste bud treat. For his part, Chef Mitra confessed it was a dish he could cook forever and never get bored. Fortuitously, it is probably also one even his most fastidious of patrons would never tire of eating.

A clear passion project, headed by Black Sheep Restaurants’ co-founder Syed Asim Hussain – a proud Pakistani Punjabi – New Punjab Club has found a ready and willing niche just waiting to be filled. For those already jaded by one too many pomme frites, too much tapas, a surfeit of steak anglaise or a soupcon too much of South Korean stir-fry, this excellent new – yet classic – cuisine choice couldn’t have arrived too early. Now, arguably, only the fine fare of South Sudan remains under-represented on the high streets of Hong Kong. And, as this tiny East African nation has only been independent for five minutes or so, let’s grant them a little leeway…

New Punjab Club. 34 Wyndham Street, Central. (852) 2368 1223. www.newpunjabclub.com

Text: Bailey Atkinson

Kagura offers rare Mirai beef in an authentic farm-to-table experience

Admit it, there is something soul-satisfying about grilling meat over an open fire. Hence, to channel this primordial instinct, we have everything from barbeque to yakiniku, the Japanese equivalent of meat-grilling, all of which are immensely popular among Hong Kong diners, who are notorious for their love of all things meaty. Now, all such meat enthusiasts can make a beeline for Elements mall in Kowloon, where Japanese yakiniku restaurant Kagura is serving up Mirai, a form of rare beef from Hokkaido, which is at least as delicious as the famous Wagyu.

So what makes this Mirai beef so special anyway? According to Haruyoshi Kashiwaba, the owner of Kagura, it’s because the meat comes from Kagura’s own farm, Oakleaf in Hokkaido. Cattle at Oakleaf are fed with high-quality fodder and are kept in a comfortable, clean and spacious environment, resulting in a meat that’s tender, finely marbled and highly aromatic. No wonder then that the restaurant’s Hokkaido-based outlet already has a loyal client base, something that Mr. Kashiwaba is eager to recreate in Hong Kong, Kagura’s only overseas location.

From what we tasted during our recent visit to Kagura in Hong Kong, it shouldn’t be a difficult job at all. To encourage guests to fully indulge in the succulent meat, Kagura serves up an array of uncommon parts of the Mirai beef, like flank – which has rich flavours and thick fibres – or the bottom flap – which is aromatic with fine marbling. Diners can also try the Rump in Pot, which comprises marinated strips of meat between the cow’s ribs that are rich in marbling and rich in flavours. But in order to have the full range of flavours, it’s best to order the Assorted Mirai Beef Rare Parts Yakiniku Platter, a fulfilling combination of texture and taste that will satiate even the most discerning meatophile in you.

Yakiniku Kagura
Shop 1086, 1/F, Elements, 1 Austin Road West, Kowloon
+852 2682 3913

Text: Suchetana Mukhopadhyay

Cupid’s Table: Where to drink and dine for Valentine’s Day

If you’re planning to skip the dishes and instead opt to dine for Valentine’s Day away from home, there are plenty of delicious options being offered in Hong Kong. From cocktail courses to eight-course meals, the city is ready for Cupid’s arrival.

Potato Head

Potato Head has teamed up with luxury vodka brand Absolut Elyx to serve their tempestuous cocktails in none other than a pair of copper lovebirds, ensuring guests will enjoy a silky-smooth liquid in a charming goblet. A romantic serving indeed, the hip Indonesian joint is offering a special cocktail for the season of love, Copper Wings which is made with Absolut Elyx, creme de mure, fernet branca, falernum, tamarind syrup and lime. Despite its many ingredients the special blend fits just right for both adventurous couples with a passion for thrills and those looking to just savour the sweetness together on the most amorous day of the year.

G/F, 100 Third Street, Sai Ying Pun | T: +852 2858 6066 | reservations.phhk@pttfamily.com

Black Salt

While fine dining is almost synonymous with French and Italian cuisine, for couples who want to take the path less travelled, there’s always Indian restaurant Black Salt’s Valentine’s Day dinner, rather fancifully titled A Royal Thali. A labour of love by Chef Taran Chadha, the tasting menu transports you to the long-lost world of the majestic Mughals and the royal Rajputs. From spicy starters like gulabi kebabs (beetroot balls) and laal maas (roasted lamb shoulder in gravy) to sweet endings like jalebis and shahi jamun vanilla dumplings (Indian desserts), expect to be dine in a style befitting kings and queens.

14 Fuk Sau Lane, Sai Ying Pun | T: +852 3702-1237 | info@blacksalt.com.hk

J. Boroski

Not to be missed is J. Boroski’s mixology workshop dipped in love, as professional cocktail connoisseurs guide ambitious couples through the steps of crafting their very own perfect drink. A rare opportunity to use Valentine’s Day to get busy with learning, the workshop is sure to be a hit for couples seeking unique action in an otherwise known day for sitting pretty over candle light. Surprise yourself and your partner with newfound skills or just use the opportunity to have fun, relax and enjoy the moment of stirring a spoon next to the one you love.

Ezra’s Lane, Central | T: 2603 6020 | hk@jboroski.com

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Blue Butcher

In an interesting interpretation of the traditional Valentine’s Day fare, steak specialist Blue Butcher has partnered with The Balvenie, one of Scotland’s most renowned single malt whisky makers, to offer up a unique whisky-food pairing menu to tantalise your taste buds. Each of the four delicious courses explores the intricate process of distilling whiskies and is paired with the appropriate Balvenie tipple. Take, for instance, The Balvenie & Earl Grey Smoked Salmon – replete with roasted nuts, charred eggplant and puffed barley – that reflects the initial ‘malting’ procedure and paired enticingly with a glass of Balvenie DoubleWood 12 Years. Then, there’s the true star of the show, a sumptuously prepared 35-Day Balvenie-Aged Grass Fed Australian Sirloin steak – paired with a truly aromatic Balvenie PortWood 21 years – that pays tribute to the traditional cask-ageing process. Round out this homage to single malt-making with Dulce de Leche Rocher with a Balvenie-infused chocolate sauce, then wash it down with a few sips of the Smoked Black Cherry Balvenie Flip, a cocktail created specially for this most romantic of occasions.

G/F, 108 Hollywood Road, Central | T: 2898 3788 | reservations@bluebutcher.com

Fumi

Fumi, the LKF-based Japanese restaurant, may just be your preferred venue for a date night this V-Day, with the cuisinary offering a sumptuous eight-course Valentine’s Day menu, curated to tantalise your taste buds. Be seduced by such mouthwatering appetisers like sashimi platter, clear clam soup, and lobster and sea urchin salad. The affair gets even steamier as the next dish hovers into view – steamed Kichiji rock fish with tofu, Japanese leek and Chinese cabbage, a perfect combination of all that is creamy and crunchy. For those whose hunger is yet to be satiated can take heart from the grilled yellowtail fish. Served with Kyoto green pepper, it has just the right dose of bite and heat to spice up your dinner. The main dish, Wagyu Beef Cheek, simmered with red wine and tender to the point of melting in the mouth, is meant to be the prefect climax to the meal before you dig into the delectable dessert, a strawberry and blueberry ice cream.

6/F, California Tower, Lan Kwai Fong, 30 – 36 D’Aguilar St, Central |T: +852 2328 3302 | info@fumihk.com

Text: Gafencu’s Editorial Team

Speakeasy ambience and succulent steaks at Prohibition Grill House & Cocktail Bar

Hong Kong has far more than its fair share of fine dining hotspots, establishments where finickily-finessed foodstuffs focus more on quality than quantity. Should you, however, fancy a day free from fastidious foodie-ism, a day where micro-platters give way to meatier matters, then there’s a table reserved for your patronage at the Prohibition Grill House & Cocktail Bar, the plush new American-style steakhouse at Ocean Park Marriott Hotel.

Prohibition Grill House & Cocktail Bar Interiors

Deftly combining fine dining with fulsome servings, this brand-new cuisinary is a hark back to the Prohibition Era of the US of the ’20s, a time marked by an ostentatious abstinence often concealing delightful decadence. In keeping with this motif, the restaurant’s interior is an unabashed homage to such iconic New York scoff-easies as Peter Luger and Wolfgang’s Steakhouse.

The tone is set by the bar’s easygoing period ambience, with its atmospheric lighting, red velvet sofas and leather chairs against stark brick walls nailing the discrete devilment of the time. These back-to-basic embellishments, however, are not restricted to a just decor, with Executive Chef Jason R. Loyd keen to use the same philosophy in his kitchen.

Originally from Connecticut in the US, Loyd is an advocate of a distinctly American approach to cooking. Hence, most of Prohibition’s meatier fare is prepared over an open fire using such time-honoured techniques as charcoal grilling and rotisserie.

Lump Crab Cake at Prohibition Grill House & Cocktail Bar

Eager to indulge in sumptuous carnivorism, we dove straight into his opening salvo – a disarmingly simple Lump Crab Cake. Taking this crowd favourite as a starting point, Loyd transforms it with the addition of yuzu and a cod tartar sauce of his own concoction. It’s a winning combination, with the crab meat melting into the mouth after but a moment, while proving a harmonious blend with the acidic notes of yuzu.

To follow was a generously-sized Pastrami Platter, a classic American staple here made with homemade sourdough, rye and house mustard. A lingering concern that the eminently meaty pastrami, along with the fries, could prove a tad too greasy was soon dispelled as the refreshing pickled cucumbers excised any such sensation, while inspiring a clear craving for a second helping.

All of this, however, proved little more than foodie foreplay before the climactic event of the evening – the Spit Roast Prime Rib. Succulent on the inside, with crispy crust on the outside, its strategic singeing comes courtesy of Loyd’s masterly open-fire manoeuvres. Served with a caramelised sauce reduction, it’s gigantic portions are totally crowd-friendly.

Not one to rest on his laurels, Loyd then sprung a second show-stealer – USDA Prime Bone-in Ribeye, which was again prepared with sharing very much in mind. A signature dish and clearly one close to the chef’s heart, this 44oz ribeye is dry-aged for 28 days in-house, with bourbon and oolong tea. The result is a meatophile’s dream on a plate – tender on the inside, slightly charred on the outside, with the juicy flesh and crispy exterior dancing a veritable taste bud tango.

While too full to enjoy more than a spoonful of the designated dessert, New York Cheesecake, that was enough to establish its credentials – moist, refreshingly light and wholly enticing. In all, it was pretty much fully compliant with the aims of Loyd’s mission statement: “to bring a satisfied smile to the faces of all our guests.”

Prohibition Grill House & Cocktail Bar
G/F, Club Wing, Ocean Park Marriott Hotel, 180 Wong Chuk Hang Road, Aberdeen
+852 3555 1900
www.prohibition.hk

Text: Suchetana Mukhopadhyay

Aosta’s Aperitif: Cottage Vineyards hosts a night of suburb Italian wine

With oenophiles starting to explore the French region of Bordeaux, from 2011 onwards, Burgundy wines have grown into prominence worldwide, particularly in Asia. No surprise then that the Valle d’Aosta, which lies just 400kms northeast of this prized province near Italy’s north-west border with France and Switzerland, is coming into its own as a premium winemaking region. Here, top-notch grapes suitable for viticulture are grown along the slopes of Mont Blanc, one of Europe’s highest peaks, at an elevation of 1,200 metres above sea level.

With the temperature fluctuating between warm and freezing, the region produces longer-lived and healthier wines of great character and purity.

However, so far the wines produced in this region had not reached worldwide fame despite their quality and uniqueness, due to the region’s inherent inaccessibility until recently. Thankfully, in 2015, all that changed as the Skyway Monte Bianco opened a cable car in the Alps, linking the small Italian town of Courtmayuer with the mountain’s southern side Pointe Helbronner, giving travellers and wine lovers the chance to visit the Alps and Cave Mont Blanc‘s new elegant tasting room.

Now, thanks to Cottage Vineyards and the Consul General of Italy in Hong Kong, oenophiles were treated to a night of tasting of five of Cave Mont Blanc’s best bevvies, accompanied by regional dishes to celebrate The Pride of Aosta: A Royal Sabrage on the Mont Blanc, the fifth in its Pride of Italy series to celebrate the 36th anniversary of Cave Mont Blanc at Cucina in the Marco Polo Hong Kong Hotel.

Cave Mont Blanc Recommendations

‘Glacier’ Metodo Classico Pas Dosé Blanc de Morgex et de la Salle DOC 2016: Sporting notes of apple and medlar, the wine also features aromas of almond and pineapple, with a slight taste of coffee.

Cuvée du Prince Metodi Classsico Brut Nature Blanc de Morgex et de la Salle 2011: With fine persistent bubbles, this straw yellow wine is a classic designed especially for those who prefer warm spices and honey.

‘Chaudelune’ Vin de Glace Morgex et da la Salle DOC 2016 (Ice Wine): Best served with dessert, this ice wine offers a fresh finish with candied fruits and honey aromas.

‘1187’ Me-todo Classico Exgtra Brut Blanc de Morgex et de la Salle SOC 2016: Another bottle best for those who prefer it bubbly; the wine features hints of mandarin, pear and white flowers.

Blanc Blanc de Morgex et de la Salle DOC 2018: With the slightest note of sage, this light straw yellow wine with green highlights is splashed with the delicate aromas of mountain herbs.

Text: Bailey Atkinson

Spanish Spread: Olé offers Spanish hunting menu this winter

In a city that’s notorious for its shifting allegiances when it comes to fine-dining, it’s no doubt an achievement for a restaurant to stay in business for 20 years. And that’s exactly the feat that Spanish restaurant Olé has achieved, not only by staying open for two decades but by serving to full houses for most of that time. Indeed, as our visits to this Central-located cuisinary on separate occasions revealed, Olé is as popular with the office-goers on weekdays as it is with the brunching crowd on weekends. And its popularity can be surely and safely be traced back to one thing – no-frills-attached authentic heartwarming Spanish cuisine.

So when Olé launched seven new winter-special dishes this year, we knew it was something we had to try. And, boy, are we glad we did! The first course itself – Scampi with Pork and Beans ($210) is a specialty from Catalunya that has so far been only rarely served in Hong Kong. So it was with slight trepidation that we tried this unique combination of scampi with pork feet and white beans, but it proved to be an explosion of flavours in our mouth, with the freshness of the scampi combining perfectly with the tender texture of the pork and beans.

The next dish too, Quail in Chocolate Sauce with Green Apple Mash ($180) was all about blending unusual flavour profiles, but it turned out that cooking with chocolate sauce is a tradition that is prevalent in Spain for centuries. The Spaniards clearly knew they were on to something novel here, because the flavours that hit your taste buds as you savour the quail infused with bitter chocolate and the sharp tangy green apple is unexpected in its deliciousness.

Having led us on a path of gastronomic adventure, Olé brings us back to familiar territory with Caldeirada Gallega ($388), a traditional seafood soup from Pontevedra in north-west Spain. Its unique cooking method ensures that all the ingredients – large chunks of octopus, red shrimp and clams in this case – retain their fullest softness and marine flavours. It was, however, the mild, aromatic broth, that won us over completely, while tying the dish in a fruitful fusion.

Next up was the Pan-Seared Royal Pigeon with Meloso Rice (Whole $380), another dish inspired by the Spanish hunting culture. In keeping with the traditional cooking style, the pigeon was served almost raw, which wasn’t something that we were expecting, but Chef Antonio assured us that this was the most authentic way to bring out the full flavours of the bird. Indeed, we let the meat speak for itself, so to say, as we savoured the complex taste mixed with spoonfuls of buttery smooth rice. However, this dish is not meant to be a crowd-pleaser, with both its taste and texture meant to be enjoyed by none other than a true meatophile.

Iberico Lamb Shoulder and Morter Potatoes

Instead if you’d rather order the most popular dish on the menu, that would undoubtedly be the Iberico Lamb Shoulder and Mortar Potatoes ($630). While we were familiar with Iberico pork, this was our first tryst with the Iberico lamb, which we were told, had been especially grain-fed to give it the same tenderness as that of its boarish namesake. To further ensure enhanced flavours, the meat is then slow-cooked for 12 hours and roasted to give the skin a crispy finish before being served. The end result is an aromatic, succulent piece of meat that literally melts in the mouth in a moment. Accompanied by the creamy mashed potatoes sourced from Aragon, it’s a smooth, soft, wholly satisfying sensation all the way from our mouth to the belly.

Though we had hardly any space left for dessert, the homemade Cheesecake, Crumble and Fig Preserve ($110) looked too tempting to pass. Distinctly less sweet than the New York style of cheesecake, it even works for someone who doesn’t have much of a sweet tooth. The other dessert, the Turron Fondant ($90), however, turned out to perform better in the taste department than in the looks department, with Chef Antonio cleverly combining Turron marzipan and the French-style fondant cake, by using Turron marzipan imported from Spain to create a marzipan lava cake, filled with warm fudgy almond marzipan. Sweet heavens, we say!

After such a sumptuous gourmet experience, there’s really only one regret we have, that it’s only on offer for a very limited time. So for those who want to embark on a similar Spanish culinary adventure, head to Olé without further ado, for these delectable dishes are on offer only till 28 February.

Olé Spanish Restaurant & Wine Bar
Address: 1/F, Shun Ho Tower, 24-30 Ice House Street, Central
Reservation: (852) 2523 8624

Text: Suchetana Mukhopadhyay

Gourmet Gold: Edible gold dishes from across the world

The world has moved on from simply valuing decorative gold, and is now flat out craving it with edible gold. Apparently even food is unable to escape man’s infatuation with the third most valued metal on Earth.

However, unlike the gold used for decorative purposes which ranges from 10 to 24-carats, edible gold must be 23 or 24-carats to be approved by law in order to be edible. By having the precious metal in its nearly 100-percent pure form, it can be biologically inert and be enter and leave the body without actually being absorbed.

And, how does it taste? Like nothing, actually. As gold is tasteless, odourless and devoid of any nutritional value… so, perhaps it is decorative after all? Rather, edible golds rise to the kitchen is due to Chefs of the Instagram age looking to be creative, and we dare say it, gimmicky.

Nonetheless its success as a trend is undeniable, we’ve gathered some of the world’s most notable edible gold snacks and meals below:

Frrrozen “Haute” Chocolate at Serendipity 3 in New York City

Declared the most expensive dessert in the world back in 2007, Serendipity 3 in New York City, offers a high-end version of the restaurant’s Frrrrozen hot chocolate. Adding to the cocoa, frozen milk and whipped cream is five grams of 24-carat gold. But that’s not all, the La Madeline au Truffles used to make the elaborate ice-cream is flown in all the way from France.

Yellow Gold Tea Buds in Singapore

Once the favourite tea of Chinese emperors, TWG tea offers its special Yellow Gold Tea Buds with each bud infused with 24-carat gold. TWG claims that the gold gives the tea a delicate floral aftertaste.

https://www.instagram.com/p/BsXv2IhgQcO/

Nusr-ET Steak House in Dubai

Found in Dubai, is the edible gold steak prepared by none other than internet sensation Nusret Gökçe “Salt Bae”, who became notable after his photo of sprinkling salt on his acclaimed steaks went viral. Inside Gökçe’s Nusr-ET Steakhouse is the 24-carat 1.200 kilo steak. But, now host to restaurants in Instunbul, Miami, New York, Doha and Abu Dhabi we’re not so sure these gold steak are still rare…

Chef Angelito Araneta Jr. in Manila

Another record breaking meal comes from Chef Angelito Araneta Jr. in Manila. One might have thought the most expensive sushi in the world would belong to Japan, but the Philippines is the clear winner as Araaneta’s sushi is laced in 24-carat gold leaves, and complimented with three Mikimoto pearls and a single 0.25 carat diamond.

https://www.instagram.com/p/BUs25prBGGt/

Manila Social Club – Miami and New York City

Those with a sweet tooth and money to burn, are in for a treat as Manila Social Club fine donut proprietors have set up shop in both Miami and New York with their decadent 24-carat golden cristal ube donuts which are also filled with champagne.

Text: Bailey Atkinson

Awesome Alto: Rooftop restaurant serves up delicious dishes and divine design

There are many rooftop restaurants in Hong Kong. So what sets apart Alto, a contemporary grill house situated on the top floor of V Point Tower in Causeway Bay? To begin with, it’s the stunning interiors designed under the expert guidance of Tom Dixon, an award-winning British designer whose works have been celebrated the world over.

Taking inspiration from Alto’s restaurant grill and sweeping views of mountains, sea and the sky, Tom Dixon blends four classic elements of earth, air, fire and water to create an unique decor. While a monochrome backdrop frames the panoramic view of Victoria Harbour, a canopy of 230 signature gold Mini Melt lights add to the festive feel. The blackened timber table tops, molten metal brass fittings, green marble and terrazzo stone add to the glamour as well. It’s easy to say that this is a place that would see those Instagram likes shoot up!

Moving on to the food, guests are spoilt for choice with a plethora of sumptuous options, from superior USDA Prime and Argentinian grass-fed beef to French-Asian inspired mains including sous-vide chicken breast and sous-vide salmon, an eclectic spread of starters, side dishes and salads, such as yellowfin tuna tartare, grilled halloumi with pickled cauliflower and tomato with smoked almond romesco.

Of course, as dessert lovers can testify, no meal is complete without a decadent desserts, and Alto is equally well stocked in that department, featuring an array of drool-worthy dishes like banana cakes, mixed berry trifle, dark chocolate caramel tart.

With such Instagrammable interiors, delectable dishes and artisanal cocktails, it’s no wonder that Alto is soon becoming such a popular destination for Hongkongers.

31/F, V Point, 18 Tang Lung Street, Causeway Bay, Hong Kong
+852 2603 7181
alto@diningconcepts.com
www.diningconcepts.com