Revamped Bombay Dreams opens at a new location with a new menu!
In Hong Kong’s ever-changing dining scene, where restaurants so readily fall foul of high rents, shifting fads and fickle appetites, Bombay Dreams is truly a rarity. Unpretentious and understated, its delicious, authentic Indian fare has nevertheless held epicureans in sway for almost two decades. Now, this stalwart of the SAR’s competitive F&B industry has embarked on the next chapter of its journey, moving just a short distance to a new location in Central’s Winning Centre.
Sandip Gupta, Founder of Bombay Dreams
The restaurant, which was originally founded in 2003 by Sandip Gupta, is now managed by S&S Hospitality, a new firm spearheaded by Gupta and his partner that operates 11 other restaurants in the city. In spite of his expansive portfolio, however, Bombay Dreams holds a special place in his heart as the first outlet he ever opened.
Speaking of its evolution over the years, he explains: “When we first launched Bombay Dreams, it was right after SARS, so it was challenging to say the least. Then, we weathered the global financial crisis of 2007, followed by the coronavirus pandemic over the past two years. Through it all, we strove to deliver Indian food of the highest calibre, and were fortunate to be rewarded with a loyal following of diners.”
Reflecting on its long-lived success, Gupta muses: “Honestly, I don’t think it would have been possible without the passion of myself and the entire team. Many of our staff here now were with us from our earliest days, and I believe that the loyalty and trust we’ve built over the years have allowed us to persevere through every challenge. I don’t think there’s any hidden secret or short cut to our success. At the end of the day, it’s all about hard work, patience and determination.”
Boasting a larger square-footage than its previous locale, the new interiors are awash with red and gold accents, while an abundance of natural light imparts a welcome airiness. The alcoholic offerings, too, have been upgraded to feature an expansive wine list and India-inspired cocktails, as well as an impressive whisky wall. That’s not to say, however, that equal emphasis hasn’t been placed on the food menu, as our own tasting revealed.
To kick things off, we sampled an appetiser of Palak Patta Chaat. This contemporary take on the beloved Indian street food sees a deep-fried spinach leaf replace the traditional crackers as the base layer. Featuring boiled potatoes and green beans topped with yoghurt and tamarind sauce, it was refreshing and addictive in equal measure.
Then came Shahi Galouti Kebab, a dish that was originally commissioned by an ancient, ageing Lucknow ruler who wished to enjoy his favourite meat in a style that required less chewing. Wonderfully spiced without being overwhelming, the lamb kebabs in this rendition were all melt-in-your-mouth goodness.
Next up were two mains that had been painstakingly cooked in Bombay Dreams’ ginormous tandoor ovens: Adrakh Ke Panje and Tandoori Pomfret. The former is fronted by marinated lamb chops that were sous vide for five hours before finishing in the tandoor. Its fall-off-the-bone texture was delightfully tender, with an added dash of lemon juice bringing a welcome acidity.
The fish dish, meanwhile, was similarly succulent. Sampling bites with each of the various condiments – mint chutney, lemon, and fresh and pickled onions – gave every mouthful a different flavour. Keep in mind, though, that this fish is bone-in, so diners, ageing or not, would be wise to proceed carefully.
With scarcely any room left, we dove into the concluding course, a dessert of Gajar Ka Halwa. An amalgam of shredded carrots, sugar and milk slow cooked to a mushy consistency, this is a dish – much like many Indian desserts – that will satiate even the sweetest of tooths.
The steaks are high: Best free-range, hormone-free beef in Hong Kong
Move aside, Wagyu! As discerning carnivores diverge from the former favourite, fatty Japanese wagyu beef in favour healthier options.
Grass-fed, free-range and antibiotic-free beef has a clear demand against its fattier, mass-produced wagyu and angus counterparts. And there is a rising category of environmentally minded carnivores who moon(n) over the healthier and leaner options, if given a choice. Here is a guide of where to buy grass-fed beef in Hong Kong:
Spainish Galician Blond (Rubia Gallega)
Northwestern Spain is home to one of the best quality cattle in the nation, and perhaps the world. Galician Blond, otherwise known as Rubia Gallega, is a breed nicked named “Fat Old Cows” for reasons that may be more appealing than it sounds. Raised on free-range pasture and are left to graze the abundant green lands for 15 years longer than the usual one to five years, the meat is much leaner than the more popular wagyu beef. Rather than boasting rich marbling like the more popular Wagyu, its fame, instead, derives from its mouth-watering flavour after it has been dry-aged and slow-cooked over a flattop, which is typically how it is done in Spain. The meat is 100% grass-fed and hormone-free, comes out surprisingly tender with a subtle smoky flavour that makes this a standout option.
French Côte de Boeuf
Ever wondered how much the most expensive beef costs? Kobe might be one of the most sought after meats in the market, it’s the French Côte de Boeuf that holds the honoury title of raising the most expensive beef in the world, specifically the Blonde d‘Aquitaine. Priced at US$3,200, the vintage — yes, vintage — dry aged rib steak is a richly flavoured and delicate piece of dry aged meat from a breed of cattle that are raised exclusively by the Polmard Francois Butchery’s family farm in Saint Mihiel in Northwestern France.
Cows are on a grass-only diet in large farms and no more than four are slaughtered every week. Now that’s what we call ultra-exclusive and rare. Globally, under strict guidelines only a handful of chefs are allowed to prepare this special steak, and just a few with unparalleled prowess have been granted the privilege of cooking this particular Côte de Boeuf – Hong Kong’s Chef Fabrice Vulin from Caprice is one of them.
New Zealand Friesian crossbreds Early Polynesian settlers coined this island country Aotearoa, ‘Land of the Long White Cloud’. With idyllic glaciers, magnificent rugged mountains, and vast plains of rolling hillsides, there might be no better home for some of the healthiest beef cattle in the world. Although New Zealand Friesian breeds were initially used for dairy production, 43% of the region’s cattle are now comprised of crossbreeds for meat production.
Raising in ranks, as it contends against its neighboring Australian Wagyu beef, it enjoys the reputation for being a healthier free-range and grass-fed option for health conscious diners. Its cattle enjoy an abundance of large-scale, green pasture to feed on all year round, leading a 100% grass-fed, GMO/hormone/antibiotic-free diet.
Argentinean Las Pampas If you’re a sucker for porterhouse and ribeye steaks, there is a beef type that is worth the hype. Argentinean steaks are one of the leading beef options in the market, gracing the plates of some of the best steakhouses in the city. Though the country boasts different breeds of cows, cattle raised in Las Pampas where the cows indulge grazing over 750,000 sq.km of mostly flat grassland all day are widely known for being incomparably tender and richly flavoured, even without having to be seasoned with anything other than salt.
Putting quality and flavour ahead of production, the cows are not rushed to fatten with altered diet and hormones like their American or Canadian counterparts. This gives the meat more time to develop a rich flavour and healthier body of fat that does not pose a high risk of cholesterol and heart issues, of course if eaten in moderation.
Italian Piedmontese Originating in Northwestern Italy over a century ago, Piedmontese is being billed as the Italian Wagyu, but with a more consistent and leaner edibility. It is an ancient breed with ancestral roots that can be traced back 25,000 years to Zebu (or Brahman) cattle from tropical South Asian countries such as India and Pakistan, before the herd migrated to Europe, making its stop just before the Alpine boarders at the valleys of the Piedmont region. Fresh green heaven as it might have seemed to these oxen, it eventually mingled with the native Auroch breed, evolving over time into the unique white Piedmontese that it is known for today.
Built with a solid frame thanks to a genetic code that allows them to effortlessly increase muscle growth by 14% more than the average cattle, lean and tender, this meat is truly one for savouring. Miniscule in fat content, this juicy, pristine quality meat might just make it the next big red meat to take over the global market.
Piece Meal: A delicious multi-course omakase at Sushi Yonjugo
Walking along the bustling sidewalks of Soho’s Staunton Street, you’d be forgiven for overlooking the minimalist wood facade of Sushi Yonjugo, the newest Japanese eatery courtesy of Infinity Entertainment Group. But don’t let its subtle entrance fool you, because inside you’ll find one of the finest omakase restaurants to be had in the SAR. And, as any discerning diner is aware, this is quite a claim indeed.
Helming the small, brightly appointed 9-seater is Chef Milton Lau, a 35-year veteran of the art of Edomae-style sushi who has honed his craft with stints in Japan, Italy, the US and Australia. Under his guidance, the ever-changing tasting menu offers even experienced epicureans new culinary treats with every visit. For the uninitiated, omakase (roughly translating to ‘leave it up to you’) is a Japanese meal where each and every dish is selected by the chef without any set menu.
To ensure the consistency of his high-calibre offerings, Chef Lau is up well before the sun. “I speak to Japan’s best producers at 4am every morning and make sure that the high-quality ingredients are transported to our restaurant by 10am,” he explains. What results is an expansive experience that spans some 18 to 19 separate courses, available for both lunch (HK$1,580 per person) and dinner (HK$2,280 per head).
Charismatic and attentive, the personable chef started off our own tasting with the impressively plated Hanasaki Crab. A deliciously refreshing appetiser that’s just perfect to beat the summer heat, it featured chilled shredded meat topped with whole slivers of crab laced enticingly with a rich roe sauce that imparted a lovely rich texture – a guaranteed hit with any fan of this luxurious shellfish.
Next to arrive was the Tuna Jaw, an unusual section of what is perhaps the most popular sushi fish in the world. Rather than being served raw, the jaw, in this instance, was thoroughly cooked, doing away with the strong oceanic notes and replacing them with a gelatinous, almost meaty consistency that was as surprising as it was welcome. Accompanying the plate was a selection of condiments – lemon, spicy shredded radish, lemon and soy sauce – all heightening the tuna’s inherent flavour with aplomb.
Following this, we were served a series of freshly prepared sushi. Once again, Chef Lau revealed the depth of his seafood knowledge, eschewing commonly found fish in favour of more exotic fare. First, there was the Baby Sardine Sushi, a buttery and creamy concoction that emanates just a hint of smoky bitterness. Then, we sampled the Baraccuda Sushi, whose freshly grilled flesh was given a dash of richness thanks to a sprinkle of dried egg roe. Rounding out the trio was the Omi Wagyu Sushi, all melt-in-your-mouth umami goodness.
Last but certainly not least, the final standout of our tasting was undoubtedly the Italy-inspired Tuna Carpaccio. Light and refreshing, it possesses a tangy creaminess that is somewhat tempered with the judicious addition of seaweed rolls. A self-confessed homage to his years in Italy, this unique fusion of East-meets-West is proof positive that experimentation – when done well – can yield results far greater than the sum of its parts.
Ruling the Roast: Charting the rise of coffee culture around the world
Carrie Bradshaw measured her life in Manolos. I measure mine in coffee experiences – in cups and pictures scattered across my Instagram – an invigorating reminder of my obsessive coffee disorder. Much like Mozart, “I am just a dried-up piece of roast goat” without my morning cup of joe.
Millions of others in our caffeinated universe feel the same. The whiff of freshly roasted and ground coffee is an Aladdin’s cave to the senses – sharp, rich, nutty yet slightly abrasive. It is so much more than an average morning beverage. A near-essential adjunct to life, coffee keeps sanity in check, awakens the workforce, livens friendships and brings communities together, whilst being a multi-billion dollar industry supporting the livelihoods of over 125 million farmers globally. The British Coffee Association estimates that the planet consumes more than two billion cups of coffee each day. How did coffee conquer the world and what’s behind this collective unquenchable thirst? From crop to cup, we bring you the coffee story.
The Origins
Google “origins of coffee” and more than 1,850 million results are splashed on your screen. Much like the beverage itself, which stirs provocative thought, its origin story is steeped in historical debate. Coffee was either discovered in the 15th, 13th or fifth century – depending on which source you trust. A popular tale attributes its discovery to an Ethiopian goatherd named Kaldi, who noticed that his goats would prance in delight after eating the berries and leaves of a certain bush. Curious, Kaldi himself munched a mouthful and exhibited the same extravagant behaviour. Locals who tried these berries felt more alert during overnight religious ceremonies. The beloved bean became a staple at elaborate rituals. And one fine day, the tribe soaked the beans in cold water and found them far more appetising in liquid form. Historians peg this account to about 850 AD.
Bean to Barista Even with the advent of modern technology, coffee is a notoriously tricky plant to grow. From seed to supermarket shelf, it undertakes a meticulous journey that begins in shaded plantations of tropical countries such as Brazil, Peru, Bolivia, Columbia and Vietnam – the biggest producers of coffee on Earth. The beans are first sprouted and then planted in monsoon season for the best harvest. After years of hard work bolstered by perfect wet and cool conditions, they blossom into plants called Coffea that bear red, cherry-like fruit. Coffee beans are the seeds of this fruit. Just as the quality and taste of wine depends on the terroir of the grapes, each coffee blend has a distinct flavour determined by the conditions in which the beans grow. Once the fruit is ripe, famers selectively handpick the freshest, healthiest specimens to be washed, dried, sorted and graded for the harvest process. Overall, it takes more than two and a half years and 15 laborious steps before the actual coffee trade can begin. The road to sobriety is a 12-step procedure – consider that when you sip your third latte of the day. Before your local barista can brew the daily grind, beans must be pulped, fermented, milled, hulled and finally cooked at optimum temperatures. When cracks begin to appear, the colour changes, acidity and aromas are sharp enough to ignite the senses, and the texture feels right, the beans are ground, vacuum packed and delivered for sale. The caffeine buzz that fuels you is part science, part art.
A Rogue Called Robusta Although there are more than 100 types of coffee trees known to mankind, only a handful of the beans are suitable for drinking. The two which play a significant role in the global coffee trade are arabica and robusta, and whilst the former is genetically superior, botanically they are siblings of the same Coffea plant. If you close your eyes and just smell the beans, it’s the difference between sweet and sour cherries. The cheap, bitter, low-grade workhorse bean of the coffee family is robusta. High in caffeine content (2.7 percent versus arabica’s 1.5 percent) and short on sophistication, these beans can produce a heavy body and fuller crema. They pack a blunt, jolting, one-dimensional bitter taste. It’s like expecting champagne and getting vinegar. This is the kind of coffee that puts hair on your chest, which is precisely why it needs to be paired with milk and sugar to render it palatable. The quality ranges, with the lower end of the crop making decaf and instant while higher-grown, washed robusta is used in espresso blends and often as a filler in arabica to keep the costs in check. Vietnam is the world’s leading producer of robusta.
The Grace of Arabica Arabica is the good stuff. The real deal, the promise of subtlety, quality and luxury. The plants that produce these beans are weather sensitive: they demand meticulous care and perfect soil conditions; harsh sunlight will kill the crop; abundant rainfall is a must; and temperatures should be pleasant and cool. The ‘100% arabica’ label on your coffee pack attracts social snobbery, but it does not define taste. Arabica is superior to robusta, no doubt, but the bean is delicate; taste can be delineated from plot to plot on the same farm, depending on weather, ageing, roasting and the packing process.There are more than 70 subvarieties of arabica, each with a nuanced taste, complexity, aroma and acidity. If you get your hands on the pure stuff, there’s nothing more exotic than a freshly brewed cup for lifting flagging spirits.
Future-Proofing Coffee Coffee is a social currency that binds people together. It’s not just a drink; coffee shops sell experiences. They have a deep allure in history and literature – from Elliot to Kafka and Fitzgerald, many respected works have been written in these meeting places. In popular culture, cafés have been pivotal in countless television shows – Friends and Gilmore Girls to name a few – not only fuelling a boom in coffee culture, but also adding a beguiling sense of sophistication to coffee drinkers.
This year marks the 301st anniversary of the longest-running café in the world. Caffé Florian in Venice is a place of history. Casanova, Monet and Andy Warhol, amongst others, were regulars here. They sipped coffee over many enchanting conversation and revelled in its sensory delight. But climate change and extreme weather conditions are increasingly threatening the supply of quality coffee.
The genetics of the crop dictate that arabica bushes grow best on cool mountainsides where temperatures fluctuate within a very limited range of 18 to 22°C. Global warming and rising temperatures will have a devastating effect on production. Temperatures in Brazil alone are predicted to rise 3°C by 2050, ushering in bouts of drought, ferocious pests, and diseased crops. If we don’t reverse the impact of climate change, the Intergovernmental Panel on Climate Change predicts that two-thirds of coffee farms in Minas Gerais and São Paulo might be wiped out by the end of the century.
The future of coffee farming looks bleak. The only glimmer of hope is that scientists are studying newer, resistant species, which can thrive in a warming world. It’s a race and we need to act fast. For now, as you flip the magazine pages and sip a fine brew, raise a toast to Kaldi and his curious goats.
Mooncake mania begins! Unique mooncakes to order this Mid-Autumn Festival
These are not your usual mooncakes. We know the irresistible offerings from Mandarin Cake Shop and The Peninsula are luxurious, timeless classics; but non-traditionalists or those with a penchant for creativity and flavour will find Gafencu’s recommendation of quirky moon-inspired treats immensely indulgent.
From vegan, gluten-free options to sweet mendiant surprise, Korean classics and more – Hong Kong chefs are stirring up all kinds of magic in the kitchen to create densely decadent, luscious fillings. This Mid-Autumn festival, raise a toast to creativity as you dig into these delectable delights…
For a luxurious Michelin-starred mooncake Lava cream custard Mooncake with a Limited Edition LED Lantern from Duddell’s
Photo courtesy: Duddell’s
Michelin-starred Cantonese restaurant Duddell’s never disappoints in its offerings. To celebrate the Mid-Autumn Festival 2021, they have collaborated with designer Hong Chong Ip of award-winning firm MO-Design to put out elegant and auspicious gold, red and blue Mooncake Gift Boxes.
Inside, are six individually boxed mouth-watering lava cream custard mooncakes that ooze silky smoothness elevating the classic custard cream filling even further. The 8-piece Limited Edition LED Lantern Gift Box – replete with an intricately designed modern LED lantern and high-quality leather straps – is a spectacular interpretation of a more traditional mooncake box.
Don’t know about you, but we can’t wait to prance on the streets holding this unique lantern box.
Price: HK$398 /box of 6 pieces; HK$588 /box of 8 pieces w/ LED lantern
Pre-prder Period: Until 22 Aug
Order here.
For a vegan and gluten-free option Vegan and Gluten-Free Mooncake Collection by The Cakery
Photo courtesy: The Cakery
Highlighting an all-new vegan and gluten-free alternative to its egg- and cholesterol-heavy traditional counterpart, boutique cake shop The Cakery makes it a point to put health first while satisfying your sugar cravings. Using only premium-quality ingredients, low-sugar and zero artificial colouring, delicate floral designs, their sumptuous offerings are a definite standout from the rest.
Included, is a unique assortment of flavours: black sesame lava filled with chocolate, buckwheat and a surprisingly delightful organic crispy rice addition for texture; mango bean paste lava, packed with tropical fruits and white bean paste; jasmine raspberry for a charming herbal and floral flavour combination; and lastly taro bean paste, a unique Chinese-inspired mix of taro, white bean paste and sweet potato.
Price: HK$628 /box of 4 pieces Order Period: 21 Aug – 22 Sep Order here.
For a delicious take on trail-mix mooncake Artisanal Sustainable Mooncake by The House Collective
Photo courtesy: The House Collective
The ultra-refined and splendid The House Collective debuts its first-ever Artisanal Sustainable Mooncake Set to celebrate the Mid-Autumn festival. Setting the tone for an occasion to come together over delicious food, they have curated a combination of flavours to suit every taste and dietary requirement. The trail-mix of assorted nuts with dried figs, apricots, and cranberries is a healthy option if you want to go easy on cholesterol. Red bean paste with mandarin peel is a zesty balance of sweet and earthy flavours and we’re most pumped about getting a keto-friendly mooncake on the menu. Get your protein kick from their maltitol white lotus seed paste mooncake and if you don’t give a dime for calories on a festival (live it, girl!) then definitely try the egg custard encased in golden pastry.
The set comes in a cute box made from FSC-certified wood, ensuring responsibly sourced materials, supporting sustainably with the idea of offering a souvenir that can be re-purposed. Top tip: Re-use the box to store trinkets or jewellery once you’re done polishing off the mooncakes!
Price: HK$488 /box of 8 pieces (Early Bird Price: HK$415) Pre-order Period: Until 31 Aug Order here.
In celebration of the Mid-Autumn festivities, French-American pastry chef Dominique Ansel’s Hong Kong exclusive bakery Dang Wen Li puts out another whimsical twist to mooncakes. The Fly Me To New York Mooncake Gift Set offers tea-loving patrons the earl grey custard mooncake. Each bite treats the palate to a velvety smooth egg custard filling accented with fragrant tea – the two blend so well together.
Presented in a stunning crystal dome box that features the NYC skyline and signature emblems of The Big Apple, the mooncakes within are all individually packed, making for the perfect gift to share among friends and family during the family-centric festival.
Price: HK$498 /box of 6 pieces (Early Bird Price: HK$458) Pre-order Period: Until 15 Aug Order here.
The Royal Caviar Club returns with its delicious caviar mooncake, a first in Hong Kong. It is decorated with a fine-detailed floral pattern on the top of its snow-skin coating, and filled with the imperial ossetra caviar and a choice of either cream cheese or fresh Madagascar vanilla filling that oozes luxury and finesse.
Presented in a stylish limited-edition box, it makes for an ideal gift for those with a more refined palate and would prefer a savoury alternative to other typically sweeter options.
Price: HK$680 /box of 6 pieces (Early Bird Price: HK$580) Pre-order Period: Until 21 Aug Order here.
For diet-friendly mooncakes: Vegan Mixed Nuts Mooncake by Green Common
Photo courtesy: Green Common
A diet-friendly alternative for the health conscious eater, the city’s pioneer plant-based brand Green Common introduces enticing vegan mooncake gift sets that are 100% made in Hong Kong. The box set includes a selection of four different flavours: vegan custard, figs with pistachios & oats, and mixed nuts with blueberries & purple sweet potato. Choose any option and be assured that your moon-treats are free of cholesterol, trans fats and preservatives — effortlessly healthy way to mark the festivities!
With sustainable living in mind, the packaging too is an elegantly simple expression of its eco-conscious direction — an elegantly simple two-toned Mid-Autumn festivity design printed with soy ink, while the box, sleeve and tray were made from sugarcane bagasse and is completely compostable.
Price: HK$328 /box of 6 peices (Early Bird Price: HK$285) Pre-order Period: Until 29 August Order here.
For non-mooncake fans Mid-Autumn Pastry Box Set by Date by TATE
Photo courtesy: Date by TATE
Designed with the discerning eaters in mind, 2-Michelin-starred chef Vicky Lau of TATE Dining Room and head pastry chef Graff Kwok presents the ultimate modern twist to traditional moon treats. They have curated assortment of seasonal treats such as yuzu & sesame rocher, salted egg yolk cookies, jarred osmanthus milk jam and lemon & osmanthus marmalade, all artfully packaged in a wooden box.
The highlight of the box set is the compelling 19cm mooncake-shaped chocolate mendiant that can be cracked open with a wooden hammer (included in the packaging) to reveal a sweet lychee marshmallow surprise in the middle (how 2021!). The option to include a personalised message in chocolate is also available upon request.
Price: HK$1,080 /box Order Period: 14 Sept – 21 Sept Order here.
For a Korean touch to the traditional Chinese specialty Baekmidang Mooncake Box by Sexy Crab x Baekmidang
Photo courtesy: Sexy Crab X Baekmidang
The uber chic, retro glamorous dining destination at K11 Musea, restaurant Sexy Crab has partnered with renowned Korean gourmet dessert atelier Baekmidang this Mid-Autumn Festival to launch the diner’s signature savoury specialties along side some opulent, modern iterations of mooncakes. Select from three delicious, crowd-pleasing flavours- lava custard, lava coffee and the unique tieguanyin tea mooncakes – for a truly refreshing treat.
Splash some dollars and upgrade the delightful gift set to add on two premium house-preserved ‘drunken’ seafood specialty: Classic Crab Roe and Russian King Crab, and a bottle of bubbly for a truly opulent touch. And if you still wish to go an extra mile (because why not!), grab a bottle of Crémant de Bourgogne, Brut, BOHRMANN -the lightness, creaminess and the minerality of the white bubbly pairs perfectly well with the flavoursome salty notes of mooncakes. It’s like a marriage made in heaven!
Price: HK$488 /box of 6pcs (HK$342 for early bird); HK$1,982 /Extravagant Mooncake Gift Set (Early Bird Price: HK$1,388) Pre-order Period: Until 15 August Orderhere.
The Essence of Italy: Giovanni Pina embodies the spirit of classic Italian flavours
Bringing the essence of Italian flavours to Hong Kong, the eponymous pasticceria not only aims to spread the joy and sweetness of Italian pastries and dessert to Asia but also to expand its global reach through this city — a culinary melting pot of cultures and international cuisine, as it continues its 100-year long legacy.
Founded in 1920 by Giovanni Pina’s grandfather, the world-renowned brand has been in business for three generations and is famed for its use of century-old organic yeast and a rich variety of exclusive flour recipes. But what really led this concept to become an epitome of extraordinary baking art is the use of 100% natural, top-of-the-line Italian ingredients and the exclusion of chemical additives and preservatives.
Creating only the finest of authentic, classic Italian desserts, as a third generation, Master Chef Giovanni Pina has a slew of well-deserving professional achievements under his belt. Notably, he was the youngest pastry chef to win the International Pastry Gold Medal and the honorary title of Master of Desserts in 1994 and named one of the 100 Best Dessert Masters in the world, alongside an exclusive list of only six other Italian masters, so far.
As he continues the family legacy with his remarkable skills, expertise and unrelenting drive to improve and perfect the art of Italian artisanal baking, there is little left for him to prove, except that the essence of Italy lies in the beauty of fine pastries.
For more information, please visit Giovanni Pina’s online shop:www.luxtek.com.hk.
Store Locations:
Level 2, K11 Musea, TST
Level 1, Nina Mall 1, Tsuen Wan
G/F, Two Chinachem Plaza, 135 Des Voeux Road, Central (Coming Soon)
Cin Cin: Prosecco Rosé is a thing and here’s all the lowdown
Your favourite colour and your favourite drink have a baby. In the Instagram-fuelled, novelty-seeking world, the result has success written all over it.
Some wines are masterpieces of science, intuition and magic; others are feats of marketing and intelligent branding. Prosecco rosé drives the market in the second category.
As a rosé recruit and not a fan of pinkifying things, I had pre-conceived notions about this sparkly peachy drink. It came across a fussy middle child of the grape family. Not sophisticated enough to be red, not airy enough to be white. But the pandemic happened and it shook the drinking landscape. The tide shifted; cocktail culture flourished; wine-appreciation intensified. After the tumult that was 2020, the dawn of 2021 demanded a new drink – something celebratory, chilled and cheerful, a crowd-pleaser – Prosecco rosé ticked all the right boxes. The misunderstood offspring splashed onto the global drinking scene and affixed its crown. Bottomless brunches everywhere around the world just got an upgrade.
Lady In Pink
It’s hard to believe that pink Prosecco is a new thing.
Prosecco with its fruity sparkly profile has become enormously popular in the last decade. To explain “enormously popular”, in 2018 the drink which took the brunch world by rage, sold more bottles than Champagne for the first time in modern history. The growth has been unstoppable since then.
Rosé with its bright pastel, floral and moreish appeal is Instagram gold – it’s a day drink, one with a tang of the exotic, evoking long, boozy lunches, conjuring fantasies of yachts and posh beach holidays. No one sips Rosé in run down cafes or dreary office parties. It represents a very liberal, lavish, trust-fund lifestyle and who doesn’t pine for that.
Marry the two wines and it’s a marketing dream –it’s like selling the Champagne lifestyle on a Gatorade budget. But till October 2020, rosé and Prosecco were not allowed to mingle, that’s when the Prosecco DOC Consortium in Italy, updated its rules and officially allowed the two hottest drinks of the planet to merge. Prosecco rosé hit the bar shelves and ice buckets in January 2021.
There was no dearth of sparkling pink wines in the marke. In fact, more than half of Italy’s 350 Prosecco producers have unofficially been toying with the pink version for years but tight EU regulations meant that none could be labelled Prosecco, only white wines were allowed to bear the title. So, this is all very exciting for Prosecco fans.
Prosecco is a wine region in North-eastern Italy and the style of fizzy wine made from the Glera variety of grapes. The best produce comes from the traditional belt in the Conegliano-Valdobbiadene area and even though it’s not a patch on the chicness and complexity of Champagne (that would be an unfair comparison!), the finer varieties of Prosecco have a fresh briskness, lightness, a soft charm all it’s own.
The official decree mandates that true Pink Prosecco must maintain a strict production criteria –
It should be made from 85% white Glera’s variety of grapes, blended with a maximum of 10-15% of the red Pinot Noir grapes to give it that intensely beautiful salmon hue which patrons find irresistible.
The secondary fermentation process must take place by in a tank by the Charmat method for a minimum of 60 days to introduce carbonation (that’s twice the amount required for regular Prosecco).
The final product can only be Brut Nature (very dry) or Extra Dry (actually sweeter) styles and vintage-dated.
The Consortium suggests up to 30 million bottles be produced annually from the 2019 or the 2020 harvest, that means one in every 16 bottles of prosecco on the shelves will be rosé.
The alcohol content is a modest 11% – won’t make you feel guilty for opening a bottle for a Monday lunch or buying into that ‘Rosé All Day’ lexicon. Cin-cin!
Queen of the seas: Kaluga Queen caviar reigns the world
It’s impossible to ‘caviar’ without sounding posh. Sumptuous, savoury sea gems, one of the most expensive foods in the world with premiums racking up to multiple thousands by the pound. But is there any other fish in the (metaphorical) sea of caviar brands that dominate the market than the Kaluga Queen? — we argue, no.
Kaluga Queen Caviar, China’s prized delicacy has trumped international players in the market and is quickly climbing the ranks. If you haven’t yet heard about this caviar farm, here’s what you need to know…
Photo courtesy of Kaluga Queen
It is the largest caviar farm in the world Qiandao (Thousand Island) lake lies 220 miles south of Shanghai and is home to the famed Kaluga Queen Caviar. Founded in 2003 by Hangzhou Qiandaohu Xunlong Sci-Tech Co, it is the largest caviar farm in the world, producing 60 tonnes of caviar every year — accounting for 30 percent of the world’s production.
It boasts a wide variety of 200,000 Huso Hybrid sturgeons — a cross-breed of Kaluga and Amur sturgeons — some of which can grow up to four meters in length and weigh up to 300kg. They are matured and harvested for their eggs from seven to up to 20-years.
Photo courtesy of Kaluga Queen
They have made caviar increasingly accessible to the international market Despite the increasingly scarce production — a stich caused by overfishing in the past — the market demand for these precious black (sometimes white) pearls continues to grow. Fortunately, China’s Kaluga Queen fills that gap.
Boasting the biggest producer of caviar by square foot, they have in the last few years met the high market demands, without sacrificing on quality. According to a report in Bloomberg, they supply a third of the world’s population and 21 out of 26 three-starred Michelin restaurants in Paris. Impressive? — we think so too.
During the tumultuous outbreak of the global Covid-19 pandemic, the market had turned to Kaluga Queen to fill their caviar-needs during the drop of international orders.
Photo courtesy of Kaluga Queen
A possible contender to the big names in the industry
Traditionally, the highest of quality caviars came from Russia and the Middle East, lavishly presented and absolutely luxurious on the palate. Some would debate that nothing will ever come close. But with a rapidly decreasing supply of Beluga, Osetra and Sevruga caviar these rare delicacies might be extinct in the future. This is where Kaluga Queen fills the gap.
Offering a more sustainable production of caviar without having to contribute to the impact of overfishing in Russian and Iranian waters, and having graced the plates of international dignitaries and royal dining halls, China’s Kaluga Queen caviar is winning over gourmands the world over.
What does Kaluga Queen Caviar taste like? Unlike its more briny and complex counterpart, Royal Beluga, Kaluga Queen caviars are surprisingly milder in salty undertones backed with a hint of nutty and buttery flavours. Its roes are larger, firm and smooth.
How much do they cost?
Although Chinese Kaluga Queen Caviar are more accessible and affordable than premium Russian roes, its price tag is far from cheap. Ranging from 11,800RMB (HK$14,175) to 180,000RMB (HK$216,223) per kilogram (or HK$1,308 per 50g), a nibble on this delicate delicacy would probably still be reserved for the most special of occasions.
A fine Mediterranean dining experience at Salisterra
For over a decade, the top-most floor of The Upper House – the Admiralty-set five-star hospitality hotspot – was occupied by Cafe Grey Deluxe, the hotel’s all-day dining venue. At the end of 2020, however, it shuttered its doors for good and, in April, was reborn as Salisterra, a Mediterranean-inspired fine-dining establishment.
Boasting picturesque panoramas across Victoria Harbour, the new eatery is helmed by London-based, Michelin-starred Chef Jun Tanaka, with its everyday operations overseen by Chef de Cuisine Chris Czerwinski. As one might expect, opening a restaurant with an ongoing pandemic was a serious challenge. Explaining these obstacles, Czerwinski says: “With Chef Jun based in London and travel restrictions firmly in place, we had to open without his ever having tasted any of Salisterra’s dishes in person. It took a lot of Zoom conferences and frantic exchanges to make it happen.”
“Nevertheless, the end result is something we’re truly proud of,” he continues, “and we strive to serve authentic Mediterranean-inspired flavours that showcase iconic dishes from the coastal regions of France and Italy.”
Eager to sample this culinary philosophy for ourselves, we tucked into our tasting menu with much anticipation. First to arrive was a cold appetiser of Flamed Saba Mackerel, a beautifully plated dish featuring six delicate slivers of fish garnished with refreshing pickled cucumbers and capers.
Next to arrive was one of the restaurant’s signature dishes, the Langoustine Ravioli. This is, as Chef Czerwinski explained, a true labour of love, with the jus of the shellfish requiring hours upon hours to reduce to just the right consistency and condensed flavour, with the ravioli pasta also made fresh in-house daily. Within each dumpling lies a full langoustine and paired with a lush scallop mousse, with tart tomatoes balancing the dish’s oceanic accents.
Then, the Pickled Carrots with Coconut Yoghurt hoved into view. In a city as meat-obsessed as Hong Kong, it’s unusual to be served a vegetarian dish as a main course, but it definitely did not disappoint. Here, the slices of pickled carrots – all grown and harvested from The Upper House’s own organic garden – pack quite a visual punch, all purples, oranges and yellows. Hidden underneath is the coconut yoghurt, whose sweet creaminess perfectly ties in with the crunchiness of the carrots. A sprinkle of fried garlic, meanwhile, bequeaths the dish with a lovely umami finish.
Scarcely had we finished when the next course Market Fish with Lemon Confit, Miso, Fennel and Radish – arrived tableside. Yet another of Salisterra’s signatures and a quintessential example of Mediterranean cuisine, the whole grilled snapper is heaped with thinly sliced slivers of pickled radish and turnips. A great sharing platter, local diners who prefer their seafood steamed or subtly flavoured may find it unusual. Nonetheless, it’s a refreshing, light main that leaves a strong impression.
Finally, with our appetites nearly satiated, we concluded our tasting with a beautiful Fresh Strawberry Tartlette. Unlike the savoury part of the menu, this is truly rich decadence at its very finest, with the pastry filled with creme de patisserie, topped with a tartly sweet strawberry gel and capped with a white chocolate mousse. The attraction of this dessert is that – thanks to its disparate parts – every bite tastes slightly different, making each mouthful something of a gastronomic adventure. The accompanying scoop of strawberry sorbet is a deft addition, cutting through the tartlette’s richness with aplomb.
It’s hard not to be in awe of all sorts of spells the Hong Kong chefs are casting on vegetables these days. From raw foods at supermarkets, ready-to-eat plant-based meals at 7-11s to delicious fast-food takeaways and sit-down fine dining, vegetarian and vegan restaurants are changing the way we eat, one wholesome plate at a time.
If you’re looking to veg it out in town, here are the top restaurants to book a meal:
Soil to Soul (Contemporary Korean Temple food at K11 Musea)
Contemporary Korean restaurant,Soil to Soulhas been making waves in the plant-based dining scene since it opened its doors last July. The gut-friendly menu here tastes as good as it is for your health – it’s modern, delish, uniquely fresh and original. Renowned chef Gu Jin Kwang, a protégé of famous Korean nun Woo Kwan, a master in temple food runs the place on Buddhist philosophy incorporating top-of-the-line, organic, plant-based ingredients whilst abstaining from garlic, leeks, onions and chives; not one bit compromising on the taste, flavour or your dining experience.
And good news for the ladies who high-tea, just in time for the summer, the restaurant is offering plant-based afternoon tea sets with a delightful mix of sweet and savoury delights. We love how unique it sounds! Patrons can enjoy the traditional ‘kimbap’, cabbage Roll with Ssam-Jang sauce, deep-fried veggies and rice balls with assorted jang ajji. Sweet treats include the iconic Korean traditional donut, walnut and dried Persimmon roll amongst others. Add a round of Korean herbal teas or their fine selection of plant-based mocktails to the experience and you’re sure to notch up the Zen quotient of your day!
Ma…and the Seeds of Life (Plant-based fine dining in Central)
Helmed by French jewellery designer-turned chef, Tina Barrat – Ma… and the Seeds of Life, an 1,800 square-foot chic restaurant was created to pay homage to the successive generations of talented women in the Chef’s family, and to Mother Nature who protects, provides for and beautifies life.
We relish the delicious spread of canapés, the Chiaviar, cashew cream, quinoa blinis and the orange fennel soup here. The food oozes with flavour, meticulous attention is paid to the sourcing of finest local ingredients and the final presentation. Organic, biodynamic wines complement the raw, earthy flavours and the gluten-free ‘Tiramisu’ is the perfect way to end a clean meal.
Roganic
(Michelin-starred, farm-to-table dining experience in Causeway Bay)
Image courtesy of Roganic
Those in the know are blown away by Michelin-starred chef, Simon Rogan’s farm-to-fork philosophy. Staying true to their vision, loyalists keep coming back to Roganic for an authentic, elevated gourmet dining experience brimming with the finest, local, seasonal produce. Seats get sold out pretty quickly here, you need to pre-book a tasting experience. Some dishes to expect are the the marjoram brined cabbage served with soy and glazed shimeji with a kick of wasabi, garnished with homegrown nasturtium. Let us assure you, the dining experience and ambiance here is truly opulent for a Michelin-starred restaurant.
Vegan or vegetarian conjures up images of bland, boring salad, doesn’t it? Ovolo Hotel’s plant-based restaurant, Veda is working on that misconception and changing the way people view meat-free cuisine.
Australian chef McKinnon had plenty of cultural influences in his life and that reflects in his true, contemporary cooking style. He treats ingredients with utmost respect to retain their integrity and deliver maximum flavour. The menu is designed keeping both vegetarians and non-vegetarians in mind, the wholesome Eastern and Western thalis will make a loyalist out of you! Drop in for a set lunch during work hours or a dish of earthy baked cauliflower with a plate of cheesy naanza or stick to Nepalese momos, a hearty serving of semolina potato gnocchi or good, ol’ Indian curry with steamed rice for days when you’re craving comfort food!
Lockcha Tea House (Vegetarian dim sums and fine teas at Tai Kwun)
Smooth, traditional brews and a selection of vegetarian dim sums – tastes as elegant as it sounds. The dim sums, soft buns, tea cakes at the extremely popular LockCha Tea House in Admiralty and Tai Kwun locations, are an incredible treat. Served with 70 varieties of premium Chinese tea, the expansive menu is perfect for a late afternoon date or just unwinding after a hectic day at work. The restaurant set in a restored colonial building oozes antique vibes – it resembles a Chinese scholar’s quarters and embodies the slow living mantra. Tea-appreciation classes are held on the weekends and Saturdays are generally reserved for traditional music classes. Their signature dim sums sell out quickly in the day, call to reserve a place.
Isoya (Sophisticated Buddhist-Japanese cuisine in Wan Chai)
Image courtesy of Isoya
Hong Kongers love Japanese food – there’s probably a restaurant at every corner of the city but it’s hard to eat clean and conscious when it comes to the cuisine. And that’s what makes this Buddhist-Japanese plant-based restaurant, Isoya, so unique. The couple behind this calm space run the popular Japanese hangout, Ishiyama in Causeway Bay. The vegan sushi at the Wan Chai restaurant is a huge hit – so fulfilling that you won’t miss the fish one bit, ingredients are flown in from Japan and top local, seasonal produce makes it way in the kitchens for an authentic, delicious plants-based gastronomical experience. The cold tofu dish served with seaweed is a must-have – Isoya’s soy milk supply come daily from Kyoto – we’ll excuse the carbon footprint because the fresh, creamy consistency of the milk is evident in their succulent rich, smooth tofu and bean curd.
MANA! (Organic, wholesome salad, sandwich and fast food bar in Central)
We love this contemporary restaurant for the rustic vibes and eco-friendly, zero waste policy. MANA! gets full points for using only biodegradable and 100% compostable packaging for their meal boxes. If you’re into healthy, organic wraps, raw burgers, handmade flatbreads and ready-made salad bar – you can visit their Staunton Street or the Star Street venue for a quick, warm, rustic lunch.
