Category: Lifestyle

Review: Proof proves itself worthy as Happy Valley’s sole artisan bakery

Hong Kong’s sugar fiends are barely famished as local bakeries and chains line almost every street. However, one with a sweet tooth that longs for the sugary cakes and treats of the west would be well-advised to visit Happy Valley’s sole artisan bakery Proof a visit.

proof

Nestled into the affluent neighborhood just minutes from the horse race-track, the Australian-owned bakery provides its patrons with not only the best of breads but also with eco-friendly dishes that come sans the preservatives and additives. Upon our visit to Proof we were immediately overwhelmed with the selection of goodies on offer, as we tried to narrow down which of the sweets outlined on the chalkboard would do best within our hungry tummies.

Most memorable was the bakery’s Cinnamon Roll which left our fingers sticky and our tongues on buttery overload. Also among our favourites was the Cheese Bretzel which provided a savory relief from the sweets, and of course the friendly explanations from Proof‘s staff and help when it came to the selections of sweets will ensure our return.

Proof., GF, 14 Tsun Yuen Street, Happy Valley, (852) 6542 9788

Gafencu wishes you a happy Mid-Autumn Festival

How Hong Kong’s love of afternoon tea stems from a bloody 19th-century conflict

What truly defines Hong Kong? As a clue, it’s not finance, food or even fashion. Indeed, if contemporary Hong Kong has been shaped by anything, it’s tea. Hongkongers, of course, love every manifestation of their favourite brew, be it the more homely street-side bubble variety or the posher five-star-hotel afternoon incarnation. This is perhaps a reflection of just how deep-rooted the city’s entanglement with tea actually is, with the (Brooke) bonds in question dating back several centuries.

Tea-ing off…

As with so many local traditions, it all started with the British, those quintessential lovers of all things tea. Surprisingly, while tea was a China-wide tipple some 2,000 years ago, it took the Brits a further 1,700 years to cotton on, with the Sceptred Isle not getting its first cuppa till the 17th century, courtesy of the East India Company (EIC), one of the world’s first true conglomerates. Quickly securing royal endorsement, Catherine of Braganza, the wife of King Charles II, championed its adoption by the aristocracy of the day, ensuring it was soon both a coveted and costly commodity.

As to how we get from a Stuart monarch’s preferred bevvy to the forming of a habit across Hong Kong, well, that’s again down to the EIC. Swift to realise the profit potential of the tea trade, it was soon buying up China’s surplus stocks by the barrel load. The sheer scale of this operation, however, soon led to a massive trade imbalance in China’s favour, with Britain having little on offer that mainlanders wished to acquire. In a bid to restore balance, the EIC began cultivating tea in India’s Darjeeling and Assam regions, with the superior flavours of these varieties soon ousting the China-grown alternative from the affections of the discerning English folk. This, though, didn’t suffice to stem the EIC’s commercial aspirations and it soon set about clandestinely importing India-sourced opium to China.

These illicit narcotics swiftly drained China’s national coffers, leading to the bloody Opium Wars. Ultimately defeated, China was then obliged to sign an agreement in 1842 ceding Hong Kong to the British Empire. And so it remained until 1997, when it finally returned to the motherland, bringing with it a ragbag of British legacies, including an insatiable love for tea.

afternoon tea

A time for tea

 One of the most pervasive of all such traditions is the enduring popularity of afternoon tea. Indeed, it would be a hardy Hongkonger who could decline a cuppa and sweet treats in the afternoon. In fact, this particular ritual has become so ubiquitous that the ceremonial serving of afternoon tea remains a staple of hotel hospitality across the city, with pretty much every establishment – from The Ritz-Carlton to The Rosewood –offering its own take. In fact, so fond are Hongkongers of this particular pre-handover hangover that queuing for seats at some of the more favoured venues begins up to an hour before afternoon tea is served. One particularly popular destination is The Peninsula, the city’s oldest hotel. Indeed, according to Florian Trento, the hotel’s group executive chef, it was this very hotel that hosted Hong Kong’s first-ever afternoon tea event. Says he: “After The Peninsula opened in 1928, its tea lounge quickly became the place to meet and be seen. While we’re not sure as to exactly when afternoon tea was first served here, we do know the hotel was offering it well before anyone else in Hong Kong.” Inevitably, its pioneering approach played a major role in establishing the hotel as the locale of choice for the glamorous high society of Hong Kong.

afternoon tea

Stirrings across Hong Kong…

 Over the ensuing decades, while the city has gone through a series of transformations, Hong Kong’s love of tea has persisted and, indeed, evolved. Today, it is not uncommon for leading interior designers, renowned lifestyle brands and eminent dessert chefs and chocolatiers to collaborate with upmarket hotels and restaurants to create new afternoon tea offerings.

Accordingly, The Ritz-Carlton recently collaborated with Italian haute couture brand Giuseppe Zanotti to concoct an exquisite afternoon tea offering to celebrate the marque’s FW19 collection. Similarly, the InterContinental Hong Kong worked with the French skincare brand Caudalie on the creation of its Anti-oxidant Afternoon Tea, which is available until the end of this month. Meanwhile, The Murray also hosted a pet-friendly afternoon tea set, Paws for Tea, especially for dog owners and their furry friends. While such innovations have a ready market, there are some true classics that are also keenly sought out. The Big Three here would have to be the Mandarin Oriental’s Opera Cake, the special blue flower tea available only at The Conrad and the Wedgewood speciality teas that come courtesy of The Langham Hong Kong. So, let’s tea off in style, we say!

Text: Suchetana Mukhopadhyay
Photos: The InterContinental Hong Kong, The Murray, The Peninsula

Web-Master: The best-loved Spider-Man ever, Tom Holland

While many kids may idly hope to one day encounter their favourite superhero, only a very special child would dream of actually donning their mantle. Tom Holland, the young Englishman who out-acted thousands of wannabe webslingers to be anointed the new Spider-Man, must have been a very special child indeed.

Following the recent release of Spider-Man: Far From Home – the highly anticipated sequel to his debut outing in 2017’s Spider-Man: Homecoming – Holland is now, arguably, established as the world’s favourite rendition of this particular friendly neighbourhood superperson. It is a ranking no doubt boosted by his appearance (again as spiderbloke) in two of the biggest box office successes of all time – Avengers: Infinity War and the tear-jerking conclusion to the biggest superhero team-up of all time, Avengers: Endgame.

Tom Holland
Photo Credit: Walt Disney Televison

It is an acclaim that somehow managed to elude his two most immediate predecessors – Toby Maguire (three cinematic outings between 2002 and 2007) and Andrew Garfield (two between 2012 and 2014). Why, then, is Holland still doing whatever a spider can, when his fellow thesps took such a tumble?Well, for one thing, his take on the geeky youth infused with arachnid radiation is by far the most relatable. With living a double life as a troubled teen by day and a superpowered smiter of evil by night being no minor challenge, for many, Holland has been seen as ably embodying both the angst and the adrenaline experienced by his two alter-egos.

In just the first 20 minutes of his maiden outing, for instance, Holland accidentally outs himself as Spidey to a school chum, all but destroys the Staten Island Ferry and then forgets to turn his phone ringer off while silently stalking a superpowered evildoer. To put it bluntly, we’re not in Iron Man territory here. It is this very everyday vulnerability, though, that is at the very core of the Holland-era Spider-Man. He just does the best he can in very extraordinary circumstances, a characteristic that all but ensures the audience is always rooting for him.

Photo Credit: Gage Skidmore

 

Furthermore, it doesn’t take much investigation to establish that this is a role Holland was pretty much born to play. Just 19 when he first took on the part, he is by far the youngest big-screen Spidey to date (Maguire, by comparison, was positively pensioner-like at 27 when he first sported the red-and-blue cowl), an asset that only adds to the seeming authenticity of the geeky Queens borough teen that is the off-duty Spider-Man.

Brought up just outside London as the oldest of four boys,  Tom’s own interests, veered towards gymnastics, free-running and ballet. It was the latter interest that saw him enrolled at the local Nifty Feet Dance School, a move largely made at the behest of his mother. Recalling this formative terpsichorean training, he says: “I didn’t really know what I wanted to be. My mum thought I could dance, however, largely because I used to jig along to a Janet Jackson song she used to play.”

With the backing of both parents, he continued to immerse himself in the world of dance, with his commitment eventually bringing him to the attention of Lynn Page, a local choreographer who went on to become a Broadway regular. While she put him forward for a number of musicals and stage plays, it would be another two and a half years before he got his big break. This saw him take on the role of Michael, the best friend of Billy Elliott in the West End musical of the same name, for the next two years.

Tom Holland
Photo Credit: Chuck-Zlotnick/AF

His newfound big-screen success led to meatier roles – notably, top billing in How I Live and Edge of Winter, two highprofile Canadian cinematic offerings. It was not long after this that he was confirmed as the new, more teen-friendly take on Peter Parker / Spider-Man.

In a retrospective tweet, he later reflected: “Life was flipped upside down”. Making his first appearance as Spidey in Captain America: Civil War rather than in a solo movie, it was nevertheless enough to secure him a Guinness World Record as the Youngest Actor Ever to Play a Title Role in the Marvel Cinematic Universe. While it’s not exactly World’s Cleverest Man, it’s still something to stick in your CV.

Riding on the success of Civil War and still dealing with the only-recently-inverted nature of his world, Holland’s first solo Spidey outing was released two years later. Keen to improve his American accent and learn what it was really like to be an American teenager – something of a mystery to him as, up until then, he had spent his entire life in the UK – he managed to convince the Men from Marvel that it really would be best all around if he went undercover at an American high school. Soon after, he found himself clandestinely enrolled at The Bronx High School of Science, the actual establishment that any real-life Peter Parker would almost certainly have attended.

Tom Holland
Photo Credit: AFP

Aside from that, with Iron Man and the Black Widow dead, Captain America lost into time, the Hulk caught up in rights issues and the Mighty Thor requiring the services of a life coach, if all goes well between the studio honchos, it may be pretty much left to Spidey to head Marvel’s epoch defining, post-Avengers Phase IV. Given the multibillion-dollar shared universe he could be charged with sustaining, the comic book phrase that has defined Spidey since his inception way back in August 1962 – “With great power comes great responsibility” – may never have seemed more apt.

Text: Bailey Atkinson

For the full article, please find the latest issue of Gafencu’s print magazine or the PDF version on the Gafencu app. Download the app from the Google Play Store or Apple App Store.

Sippin’ on Sustainability: John Anthony launches new zero-waste cocktails

While many establishments within the food and beverage sector are just now finding themselves adopting more environmentally friendly ethos, modern Cantonese restaurant John Anthony has been eco-driven from its very start. Giving a whole new meaning to green-thumbs, Executive Chef Saito Chau isn’t the only wiz when it comes to whipping up sustainable veggie dishes, as John Anthony’s mixology team composed of Katelyn Ix and Suraj Gurang, are also ensuring that the bar menu is a thing of zero-waste too.

john anthony zero-waste cocktails
Bay of Bengal

Drawing inspiration from the ancient Silk Road, John Anthony has crafted four house-infused Gin & Tonics and nine new Signature zero-waste cocktails all made from sustainable and locally foraged ingredients. Being home to one of Hong Kong’s largest collections of gin – over 400 and counting – bar goers can gaze aweingly at the four 12-litre transparent tubes that sit at the centre of the restaurants bar, which contain house-infused gins of shiso, strawberry, sun dried tomato and rhubarb.

john anthony zero-waste cocktails
Uprooted

Among those worthy of trying are the Bay of Bengal which has been infused with coconut washed gin, aveze, cardomom bitters. sandalwood tincture, spiced mango, lemon and Indian tonic – and is garnished with black pepper and a chickpea cracker. Clearly not your average drink, the cocktail’s taste is just a mighty as its ingredients list, as it perfectly balances its fruity flavours with the woody and floral notes from the sandalwood and spiced mango.

Also making our list of favourites – Uprooted – made with the combination of pandan vodka, tea-smoked ginger, lime, passion fruit honey and kaffrir lime tincture. The tea-smoked ginger proves to be the standout ingredient and it’s to no wonder as the plant has long been a flavour beloved for both its medicinal and culinary contributions in both Chinese and Indian culture. The pandan vodka also proved to offer something quite unique, a sure favourite for any adult with a still lingering sweet tooth.

John Anthony Hong Kong, 1 Sunning Rd, Causeway Bay, (852) 2898 3788

Where to Find this Year’s Most Marvellous Mooncakes

As the Mid Autumn festival approaches, it’s easy to understand why our tummies are already growling. Lanterns are for sale in every supermarket and mooncakes are lining up the racks of every bakery, restaurant and cafe. Be it a traditional affair in red bean or lotus seed paste or a more modern avatar infused with dark chocolate and sichon, mooncakes are undoubtedly to be found everywhere in Hong Kong at this time. Here are our top picks of the most marvellous mooncakes being offered this year.

Review: Chinese all-new noshery Nove serves up tradition with a twist

To find Nove, you have to be in the know. Hidden in a narrow alley in Central, without an English name on the shop front, this newly-opened noshery – perhaps deliberately – recreates the atmosphere of a secretly-tucked-away Chinese kitchen.

Nove
Nove’s interiors

The feeling only intensifies upon entering. It’s like being transported straight into Shanghai of yesteryears. With mosaic floors, Chinese lanterns and ink paintings all being an intrinsic part of the decor, every nook and corner promises an authentic Chinese gourmet experience.

Nove
Steamed xiao long bao with lobster bisque

And the menu doesn’t disappoint either. But the culinary team at Nove doesn’t just stop with recreating traditional dishes – indeed, executive chefs Wong Yiu Por and Poon Kwai Chung have some unique tricks up their sleeves. This sees such popular dishes as the xiao long bao undergoing a makeover with the addition of lobster bisque. The result is soft juicy dumplings rendered even more delicious by the mild seafood-flavoured broth.

Nove
Baked abalone and cheese tarts

Another dish that caught our fancy was the baked abalone and cheese tart. While Hongkongers love their egg tarts, this savoury take on the popular street food won our heart with its simplicity and skillful execution. While the cheese complements the abalone perfectly, it doesn’t overwhelm the seafood’s unique taste, creating a perfectly harmonious appetiser.

Sliced goose and marinated hard-boiled egg

Of the mains, the sliced goose and marinated hard-boiled egg is a Chiu Chow-style delicacy – a stellar example of Chef Poon Kwai Chung’s expertise in Chiu Chow-style marinated dishes. With the egg complementing the poultry, it’s the spicy, pungent sauce that ties the whole dish together and has you reaching out for seconds.

At Nove, the portions are quite right-sized, and the best part about that is you can order an assortment of items – from traditional pig trotters to experimental seafood and kimchi dumplings. One thing’s sure, though… whatever, you try at Nove, chances are you won’t be disappointed!

Text: Suchetana Mukhopadhyay

Go-to Do-doers: Who are Hong Kong’s pre-eminent party planners?

Hong Kong is known for its extravagant parties. Every special event, be it your baby shower or your first-born’s first visit from the Tooth Fairy, has to be meticulously planned well in advance and perfectly executed, with each subsequent celebration upping the opulence factor.

But just who are the people who execute the whole thing? The ones who draw up the Excel sheets, keep all the plates spinning and take your vague notion about “something velvety” and transform it into an instant Instagram sensation, complete with designer drapes, embossed embonpoints and on-point petit-fours? Actually, there are hundreds of party planners in Hong Kong, all of whom will assure you that they are the ones to deliver an epic party. Five of them, however, make a more convincing case than most…

Little Miss Party

Event planners

With a name as calculatedly cute as Little Miss Party, images of balloons, goodiebags and seven-year-old hostesses automatically spring to mind. Their actual offer, however, is a little more sophisticated, while what really sets them apart is their expertise in arranging themed parties. Typically, they steer well clear of mass events, preferring to focus on the more bespoke, boutique sort of get-together, events where every detail syncs perfectly with the overall theme.

According to Cynthia, co-founder of Little Miss Party, it’s all about intimacy and delivering the kind of personal touches that make clients feel an event is wholly their own. They also offer a range of add-on services, including calligraphy, invite printing and hair and makeup styling, making them a kind of one-stop-shop when it comes to party preparation. From tepee-themed slumber parties to safari-set birthday bashes, the team maintains that no request is considered too outré. They don’t even let inclement weather rain on your parade, with Cynthia saying: “We always have a contingency plan. No matter what the weather, we’ll always ensure any outdoor event is never a wash-out.”

(852)91252984, littlemisspartyhk@gmail.com

Fête

Event planners

Fête – which almost means ‘party’ in French – see themselves as the go-to gurus in organising glamorous gala events. Having hobnobbed with such high-end haute couturists as Dolce & Gabbana and Chanel, they are well positioned to know exactly what’s full-on fashionable and what’s a faux pas waiting to happen. They maintain they remain a cut above the competition thanks to their willingness to go that extra mile –  whether that entails creating bespoke 3D backdrops or pressganging a big-name celeb into making a personal appearance.

Explaining what made one of their more recent commissions – a yacht-set Harry Potter party – such a magical occasion, chief party planner Kim Williams-Waaijer said: “We sourced Harry Potter props, including Sorting Hat cupcakes, and organised an elaborate scavenger hunt all over Stanley, with the day ending with a serving of Butterbeer courtesy of Starbucks – all with a setup time of less than two hours.”

(852)51999743, planmyevent@fete-eventplanner.com

Tiara

 Event planners

With a royal name like Tiara, you could be forgiven for expecting to feel like the queen (or king) of all you survey when your Special Day comes around. Thankfully, that’s exactly what these particular party planners promise. While many other party planners claim to be capable of meeting just about any brief, Tiara looks only to super-serve the wedding crowd – think fairytale backdrops, fantastic floral arrangements and mesmerising multi-tiered cakes and you’ll pretty much get the picture. As part of their service, they take care of every aspect of your wedding, including the bride’s and groom’s attire, makeup, hair styling and entertainment, while also sourcing venues in such romantic locales as Bali, Phuket and Koh Samui.

The business’ success, of course, has been helped by the prominence of founder Karen Wang, who most recently planned the matrimonial mega-event that was the union of actress Jessica Jann and entrepreneur Kenneth King. Summing up Tiara’s approach, she says: “We try to do everything possible to make sure that, on that unique occasion when you and your partner are the bride and groom, you really can just relax.”

(852)28400401, info@tiara.hk

Party Planner

Event planners

Although their name does necessarily reek of thinking outside-the-boxness, these particular event planners like to see themselves, first and foremost, as “idea creators”. Given the impressive array of past events in their portfolio – from bacchanalian bachelor’s nights, to wine-sampling soirees, product premieres and Christmas and Halloween hoe-downs –  it is more than plausible that they can sculpt the perfect event no matter what the occasion. They also have such crowd-pleasers as popcorn machines and cotton candy machines for hire, so what’s not to like really? Senior project manager Rubens Lam, however, maintains the most important thing for them is discretion. Expanding upon this, he said: “We do a lot of tailormade private parties and most of them are for very popular persons, so we value our clients’ privacy above all and try to keep the events low profile yet unforgettable.”

(852)98741461, info@partyplanner.com.hk              

Only Mine

 

In a city that’s obsessed with luxury, Only Mine claims to be the last word in high-end event planning. With a service offering that covers everything from venue decoration, RSVP arrangements and budget management to etiquette and security, they aim to ensure everything runs like clockwork on your day of days. Whether it’s intimate garden nuptials with 50 hand-picked guests or a mega bash where you weigh the invites rather than count them out, their experienced event planners team maintains they’re up for just about any challenge. As a testament to this, newlyweds Grace and MT who used their services for a destination wedding in Bali, said: “The Only Mine team were the most capable and committed wedding planners we could have hoped for.” So, there you have it.

 (852)21857222, hello@onlymine.hk

 Text: Suchetana Mukhopadhyay

Pretty in Pot: Singapore’s beloved Beauty in the Pot debuts in Hong Kong

Since 2014, Singaporean hotpot chain Beauty in the Pot has been something of an innovator, satisfying the southeast Asian region’s craving for sumptuously soupy dish while serving up the latest in collagen-induced ingredients and, of course, with its custom-interiors of trendy millennial pink.
 
The charming chain has clearly impressed patrons over its first four years of operation, as it successfully expanded into Malaysia and Myanmar before making its way to Hong Kong just three months ago. Nestled atop Gala Place in Mong Kok, the eatery occupies 6,000sq.ft of space and is decorated from top to bottom with its custom-designed princess pink furnishings. Indeed, both soft bubblegum and vivid carnation pink hues can be seen across the venue, and while it may seem overwhelming at first, the rose-coloured decor never once takes away from the foodie experience. In fact, it gives off an ambience of warmth and happiness, which is really what hotpot with loved ones is really all about.
 

 

As we are lead to our very-pink booth, we finally take a seat and decide on our soup bases. Deciding to go the veggie route – as we were sure we’d have plenty of carnivorous helpings soon enough – we ordered the Longevity Wild Pine Mushroom Broth and Vitamin C Tomato Sweet Corn Broth. Both delicious on their own without a single item dropped into the pot, the mushroom was savoury and slightly nutty in taste, while the rich with vitamin C tomato was hearty with its balance of acidity and sweetness.

From here on we don’t waste any time adding items into the hot-pot that lays slightly below the table – a feature we come to love, as not once are we victim to any unwanted splashing or scolding – nor do we need to fan any steam to see each other. There are over dosens of items to choose from with the menu being offered within an iPad making for carefully curated sections and user-friendly ordering. Also not to be missed is the fully-stocked sauce station which features over 20 condiments and sauces allowing you to mix-and-match.

beauty in the pot
Collagen Beauty Pot & Nourishing Health Spicy Hot

While we order an array of veggies, wagyu beef, chicken, dumplings – and so much more – we can sure to include the Fried Beancurd as we’ve heard the chefs handpick the skin each day making it one of the most delicious and freshest items on the menu. Another notable entry to our pot was the Wagyu Beef which was thinly sliced and well marbled, delivering us the quality we have come to expect from the Japanese cattle. Also not to be overlooked are the various options of Assorted Sashimi Platters which give those with chillier taste-buds to take a break from the hot-pot.

The staff at Beauty in the Pot are friendly and knowledgeable, with an eagerness to make sure guests don’t miss a thing. The technology of both the hot-pot stoves and iPad menus make for a relaxed and enjoyable experience while being engrossed in the colour pink made us recall a time where good times with friends wasn’t secondary to work. It’s certainly a dainty spot with fresh foods, ample amounts of ingredients and a focus on health that we appreciate. Next time we’re feeling girlish and hot-pot greedy Beauty in the Pot will be our go to spot.

Beauty in the Pot, Shop 803, 8/F, Gala Place, 56 Dundas Street, Mongkok. (852) 3162 8238

Summer Bites: Zuma introduces new summer menu

With Hong Kong’s heat hitting record highs, there’s no better time to wipe the sweat from your brow and head indoors for a mouth-watering affair instead. If you’re at a loss for where to start, the hot new summer menu courtesy of the fine folks over at Zuma, the much-favoured Japanese noshery, is pretty much guaranteed to be a good bet.

New to the menu this summer are plates that are sure to not only thrill, but also chill your taste-buds, starting with the refreshing Big apple berry cocktail which perfectly combines raspberries, blackberries, lime, apple, vanilla and Ketel One vodka. The sweetness of the cocktail instantly hits one’s tastebuds before the aftertaste of a slight sour flavour takes over. Close your eyes and it’s easy to believe you’re sipping poolside at a luxurious paradise-set resort.

zuma
Big apple berry

Bringing more yummy to your tummy is the new Tomato salad with Roasted Eggplant and Ginger Dressing. This sharing plate’s deliciousness can be accredited to the binchotan charcoal on which it was grilled, this is a dish best suited to share among two to four friends.

zuma
Tomato salad with roasted eggplant and ginger dressing

While, perhaps more high-end than your typical Japanese pub style cuisine, the Chilled somen noodles with sea urchin, grated ginger and wasabi, still shows what izakaya is all about, as each bite brings one closer to the sea thanks to its luxury seasonal ingredients and masterful Japanese traditional touches. Much like the salad that precedes it, this dish is best shared amongst a small group of friends.

zuma
Chilled somen noodles with sea urchin, grated ginger and wasabi

Zuma’s summer menu is a refreshing reminder to dinners just why the Central-spot has earned the ranking as an award-winning kitchen and bar.

Text: Bailey Atkinson