A Meal in a Clay Pot

Claypot rice! The perfect local delicacy to warm up with. It takes very little effort to make (just a good deal of patience!), and most definitely classifies as a quintessential comfort food. They are often made with Chinese sausages (comprising of cured pork- the red ones, or duck liver- the dark brown ones) or minced meat (either beef or pork) with a raw egg, or in this case, a salted duck egg. There are also variations with chicken or black-bean pork. Most importantly, they are topped with a sweet soy sauce that ties the dish together.

You can buy the claypots at the small local variety stores, especially in the Sheung Wan area.

If you prefer to leave the cooking to someone else, here are some places to get them! One thing I do recommend asking about it whether they cook their pots on top of a stove, or are more commercialized and chuck them all into an oven. The key difference is that those on a stove develop that crunchy, crispy layer of burnt rice at the bottom that may just be one of my favourite things about this dish.

Wing Hap Sing

G/F, 113-115 Jervois St., Sheung Wan, 2850-5723

Ser Wong Fun

G/F, 30 Cochrane St., Central, 2543-1032

They also specialize in snake meat that is supposed to help with colds and flus!

Kwan Kee (2 branches)

Shop 1, Wo Yick Mansion, 263 Queen’s Rd. West, Sai Ying Pun, 2803-7209 

243-245 Des Voeux Rd. West, Sai Ying Pun, 2803-0215

See after the jump for more photos and recipes!

Kimchi Fried Rice

A sudden craving for Korean food, and not too many Korean joints in the Central area, means it's time to get in the kitchen. Kimchi is a dish of slightly spicy, slightly sour fermented vegetables, easy to find in packets in the refrigerated areas of Hong Kong supermarkets. I got mine from CitySuper, along with the gochujang (red pepper paste) required for this dish.

To me, no kimchi fried rice is complete without topping it with a fried egg! You are also free to add meats or even seafoods to this dish – an easy way to use up any leftovers. Click after the jump for the recipe and more photos!

Chocolate Chunk Fudge Brownies

There's a special place in my heart for brownies. It is the first thing I learned to bake, albeit for the first few years it was simply perfecting the good ol' Betty Crocker box mix. I have since tried numerous variations from scratch– Brownies made with Guinness stout beer, brownies made with a graham cracker crust, brownies made with Godiva cocoa... I can honestly say, this recipe here is my favourite YET. It is one of the simplest, but the 'secret' is adding unmelted chocolate chunks to the mix before sticking the pan in the oven. This gives the brownies a chunkiness factor when it's cooled, bites of melty chocolate when warmed. Timing is also key for brownies (as it is with most baked goods). It all depends on how fudgey or cakey you like them. Me? I lean on the fudgey, gooey side. 

There is really no better midnight (or midday) snack in the world. Especially when accompanied by a tall glass of cold milk. See after the jump for the recipe and instructions!

Baby, It's Cold Outside – Time for Hot Cocoa!

Ok, so it's not exactly freezing cold outside, but cold enough that you want to stay indoors, bundled up in blankets and cradling a cup of hot cocoa. At least that's what I'm feeling like.

There's no crime in buying hot cocoa from a packet. There's no doubt that a tin of Godiva or Jean-Paul Hevin cocoa would taste a good deal richer, but the price tag comes along with it. Personally, I just add an extra tablespoon of cocoa powder to the packet mixes for an extra boost of chocolatey goodness!

I also like to change up the flavours once in a while. When heating up the milk in a saucepan, you can add in spices of your choosing – a dash of nutmeg, cinnamon, lavender buds, or even orange peel can give your cocoa a new level of complexity. Remember to simmer the milk (without bringing it to a boil) for a few minutes before letting the spices steep for a few more, depending on how pronounced you want your additional flavouring.

When adding the milk to the powder, start with a few spoonfuls first to emulsify the mix to ensure a smooth, lump-free drink. Mixing with a fork or a whisk would help with this too.

Now for serving. Who can say no to the match-made-in-heaven that is marshmallows and chocolate. Stick a few marshmallows on a wooden chopstick and toast them over a stove (or a fireplace if you're lucky enough to have one in Hong Kong!) for a melty interior and crispy exterior . They are extra delicious when dunked in hot cocoa.

You also don't need to be a barista or latte artist to spruce up the presentation of your drink. A light dusting and pinch of cocoa powder over the drink automatically gives it a little texture. If you have some thickened cream, add a few drops on the surface and use a fork or toothpick to swirl it a little. Instant art!

Stay warm everyone!

Resto Round-up: Southeast Asian Sensations

CHÔMCHÔM

Viet Street Om Nom Nom
$350+ per person

No pho? No worry! The VFC (Vietnamese Fried Chicken), Cha Ca Hanoi, and Shaking Beef washed down with an ice cold Vietnamese beer will have you forgetting about pho in no time.
Chef Peter nails this joint with crowds spilling into the street on the weekends. This is no typical Vietnamese resto. It's a bia hơi street stall at heart.


58-60 Peel St, Central, Hong Kong
M-F 6pm on, Sa-Su 4pm on
2810 0850, No Reservations

FATTY CRAB

Fatty Malay-Inspired Foods
$450+ per person

Another New York transplant that's all about the vibe. Give the photogenic 'plateaus' and sliders a pass and go straight for the Watermelon Pickle & Crispy Pork, Fatty Duck, and namesake Fatty Crab– complete with thick bread to soak up the juices. Enjoy the adventurous cocktails at the bar while you wait for a table, and brace yourself for a pickleback (a shot of whiskey chased by a shot of pickle brine) or three!

11-13 Old Bailey St, Central, Hong Kong
Tu-W 6pm-12am, Th-Sa 6pm-1am
2521 2033, No Reservations

CHACHAWAN

Hot Hot HOT
$120+ per person lunch, $400+ per person dinner

Have your hanky ready– a nose and eye-watering night ahead, in the best of ways. Isaan Thai is no ordinary Thai. The spicy goodness of the Som Dtum Gai (grilled chicken thigh) and Larp Moo (minced pork) make you thank goodness for water and sticky rice. The dessert– Kanom Dtom, warm coconut rice dumplings served in salted coconut cream, is most definitely worth trying. It gets loud in here, so get ready for a sensory overload!

206 Hollywood Rd, Sheung Wan, Hong Kong
Tu-Su 12pm-3pm, 6:30pm - 12am
2549 0020, No Reservations

Prices are based on dinner and include an alcoholic beverage. Meals are not compensated for unless expressed otherwise. Photographs are taken with an iPhone only.

Gallery Hopping

It's officially Hong Kong Art Gallery Week, organised by the Hong Kong Art Gallery Association which consists of over 50 members, whose mission is to "advance the Hong Kong art gallery community by providing one voice to its members, reaching out to the local and international art communities, and helping deepen market knowledge and best practices." You can find them on Facebook here!

Hong Kong has a fast-growing art market, with record sales constantly made at Sotheby's and Christie's auction houses, the launch of Art Basel this year, and the arrival of many international galleries. 

It is therefore incongruent that there is not more of a 'gallery culture' amongst Hong Kong's residents. People are often intimidated by the white cubes and rarely venture into galleries, afraid that a lack of art knowledge or intent to buy would be judged or unwelcome. This art week gives the public the feeling of 'safety in numbers,' and to encourage exploration of art and its appreciation, even if the viewer has no interest in collecting. 

Galleries have organised lectures and fun activities, and opened their doors wide open for all to enjoy. As expressed in an interview with one of the organisers, "We want people to see why it's important to have art, and to see how much visual art can give depth to a person, a society, and a city."

Today was a beautiful day to be strolling the streets and popping into galleries. My friends and I made our way from Sheung Wan into Central, making a pitstop in Soho for a lazy brunch along the route. The gallery owners were eager to introduce us to their collections and the artists they represent, and the sheer diversity of the art ensures that everyone can find their own piece of inspiration somewhere. 

You can find a detailed map with locations and event descriptions here, or click after the jump for more photos and a list of my personal favourite galleries!

Diageo Reserve World Class Bartender

On Tuesday, Diageo Reserve held the winter round for The World Class Hong Kong Bartender of the Year. I got to sample the cocktails from the four finalists (winners of each of the four categories- 'Warm Cocktail,' 'Gentleman's Tonic,' 'The Celebration,' and 'The American Cocktail') in the always swanky Zuma.

My personal favourite of the night was from John Ng of Wyndham the 4th, shown above holding 'The Great Gatsby'. It's a smooth melding of Singleton Whisky with apricot liqueur and two different bitters. 

Cherry Lam of Origin put on quite a show with her 'winter warmer' - playing with fire! Details on the winners and their cocktails will be updated in this post as I receive them. Already looking forward to the finals!

Farewell to Summer BBQ

Another beautiful day, another reason to enjoy the outdoors. Get your BBQ kit packed and head to your favourite pits – be they in Shek O Beach, Lamma Island, or at your country club (Photos here were taken at Middle Island). Click here and here for site suggestions!

We had a wonderful spread of tiger prawns, corn, potatoes, chicken drumsticks, steak, and sausages. Don't forget wine and beer! For tips on preparation, hop over to Secret Ingredient's blog post on this little outing! If you're short on prep time, I recommend ordering a premade 'sizzle set' here.

See after the jump for more yummy photos!

Herb & Cheese Toast Soldiers with Soft Boiled Eggs

Breakfast – The most important meal of the day! I love nothing more than having hearty breakfasts which allow time to mull over coffee and the day's papers (I'm an old soul, really.) Unfortunately, I'm not one for the early morning hours and often am just chowing down a bowl of cereal before running out the door. Whenever I am able to rouse myself at a reasonable hour (and on weekends when a reasonable hour is just before noon), I indulge in this easy treat.

Believe me – That smell when you open the oven when baking the buttery toast soldiers is to-die-for.

Recipe and instructions after the jump!

Picnic in the Park

Well, there are worse things 

Than staring at the water on a Sunday

With the weather mild, this is the perfect month for picnics. You can take your pick of the perfect spot from the two lists here and here. For utmost convenience, well kept lawns, and a view of the water, we chose the Sun Yat Sen Memorial Park in Sai Ying Pun. 

Max of Secret Ingredient prepared some sandwiches – Proscuitto, Rocket, and Roasted Pepper on Ciabatta, and a quinoa salad. Yum! I brought along some fruits (grapes are perfect for picnics), flavoured water (I added cucumbers, lemon and mint to mine and refrigerated it overnight for the flavours to infuse), and a nice bottle of Rose wine from Sancerre. 

Other items to bring on a picnic? A picnic blanket, some towels, the usual cutlery, wine glasses (there are disposable plastic ones from supermarkets that work just as well), and most importantly... a wine bottle opener (if your wine if not a twist-off)!

For these little collaborations between Secret Ingredient and me, go on ahead to their blog right here for the recipes and instructions. Look after the jump for a few more photos!

To Autumn - A Pear & Apple Gin Cocktail

Season of mists and mellow fruitfulness,

  Close bosom-friend of the maturing sun; 

Conspiring with him how to load and bless 

  With fruit the vines that round the thatch-eves run; 

To bend with apples the moss'd cottage-trees, 

  And fill all fruit with ripeness to the core; 

    To swell the gourd, and plump the hazel shells 

  With a sweet kernel; to set budding more, 

And still more, later flowers for the bees, 

Until they think warm days will never cease, 

  For summer has o'er-brimm'd their clammy cells.

– "To Autumn" by John Keats

I love autumn, and the poem excerpt above is one of the most beautiful odes to the season I have ever read. On the east coast in the States, you would be galavanting around orchards, picking apples and hopping on hay rides right about now. 

Alas, we are in Hong Kong. But autumn still means phenomenal (read: dry) weather and crisp air. I've always loved a fresh-squeezed apple and pear juice to cleanse my system. When adding a few drops of lemon to the mix, the drink suddenly called for gin. And so I answered. 

Now, I warn that this cocktail may not be one for the guests. Despite my adding copious amounts of lemon juice right after juicing, the colour still ultimately changes from a fresh-looking (albeit, halloween-ish) green to a murky, sick brown. So goes oxidation. If you can forgive the cosmetic issues, this is such a refreshing drink that masquerades as a lean green cleansing machine. You can find the recipe after the jump!

Bao Inspired: Fried Mantou with Green Tea Ice Cream & Condensed Milk

(I burnt it a tad :( )

After a lovely dinner at my neighbouring shop, Little Bao, I was excited to recreate their delicious dessert at home. Mantous were a childhood favourite snack of mine, and I was impressed with Little Bao's use of three simple ingredients to create something so refreshingly new. Here's all you need:

INGREDIENTS

• Green tea ice cream
• Mantou (you can get them in all shapes and sizes in supermarkets)
• Condensed milk (they come in convenient toothpaste-like tubes!)

DIRECTIONS

1. Steam the mantou- either in a steamer over a wok of boiling water, or covered with a wet paper towel for a minute in the microwave.
2. Cut it in half and deep-fry it by dropping it in a pan of hot oil. I didn't want to waste too much oil, so I just poured a thin layer in a saucepan and flipped the mantou around with tongs (keep an eye on it or you'll burn it like I did!)
3. Allow the mantou to cool a little before squeezing some condensed milk on the inside surfaces
4. 'Cut' a slice of ice cream from the pint and sandwich it between the mantou halves (for better-looking presentation, run hot water outside the pint, pop out the ice cream, slice them, then put it back into the freezer to solidify again before sandwiching)

That's it! An easy recreation of this oh-so-popular and all-over-Instagram dessert!

A Spin on Guacamole

Everyone has a favourite go-to guacamole recipe. I personally like mine to be chunky and more substantial, so threw in some corn and feta. Bingo. For even more flavour, I cooked my corn in bacon grease. Double bingo. 

Find the recipe and preparation tips right after the jump!

'Tis the Season... for Hairy Crab!

Both my parents are Shanghainese so traditions such as hairy crab feasts at home are rooted deep. In fact, I'll go as far to say that I have never eaten hairy crabs outside of a home environment! 

Autumn (October and November) is prime time to dig into these little critters- formally known as 'mitten crabs' or 'dai jap hai' in Cantonese and generally sourced from the Yangcheng (陽澄湖) and Taihu (太湖) Lakes. 

My mother is quite loyal to buying her crabs from Wah Kee Foods - 460 Lockhart Rd, Causeway Bay, Tel: 2836 6411. The crabs can come as cheap as $30 each and go up $300. For the full experience and decent size, I wouldn't recommend anything less than $130 per crab. 

The 3 key things to look for when buying your crabs are: 

1) Clear, black, and responsive eyes - yes, go ahead and give them a poke! 

2) A white, fat belly - here you will also determine the gender of your crab. Female crabs are in the prime early in their season and have abundant orange, chewier roe. Male crabs are the literal kings of the crops, with the runny sweet roe highly coveted.

3) Bubbling/frothing and giving you an angry glare is generally a good sign!

A good store will be able to guide you well in your selection. They will also provide you with all the condiments needed to cook and serve your crabs! This will include:

• Perilla leaf to place with the crabs while steaming - both are meant to neutralise the 'cooling' aka 'Yin' effect of the crabs 
• Black Zhejiang rice vinegar and brown sugar, to be mixed with finely minced ginger to use as dipping sauce. A general ratio is 1/4 cup vinegar to 1 tablespoon brown sugar and 1 teaspoon minced ginger.

Find instructions for steaming and eating the crabs after the jump!

An Oyster Afternoon

“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” 

― Ernest Hemingway, A Moveable Feast

A week ago, I was treated to a little oyster gathering at Secret Ingredient under the guise of a photo shoot.  We learned to shuck and taste 6 varieties of oysters paired with a crisp white wine (Chenin Blanc, Champagne, and Chablis all make excellent pairings). We slurped them down with a squeeze of lemon or a dash of Hog Wash (a mignonette variation close to my heart as it devised by the folks at Hog Island Oyster in my home-state, California).

Below is my and Secret Ingredient owner, Max's, favourite- the Kumamoto. These small oysters are delicate, creamy and sweet. It took a lot of self-control not to finish all half dozen of them myself. 

For more tips on choosing oysters and a brief introduction to the different types, head on over to Secret Ingredients blog here! Below is the recipe to the Hog Wash mignonette I was raving about. A bit of tang, a bit of a kick, a lot of yum.

HOG WASH (for a dozen oysters) 

• 1/4 cup seasoned rice vinegar 
• 1/4 cup natural rice vinegar 
• 1 large shallot, peeled and finely diced 
• 1 large Jalapeno pepper, seeded and finely diced 
• 1/2 bunch of cilantro, finely chopped 
• Juice of 1 lime

Here's proof a good afternoon...

A World Away - Tai Long Wan

The most beautiful things can be right here in our backyard.

We're spoilt here in Hong Kong. A simple 2-4 hour plane ride can whisk us away to a myriad of cultural treasures and tropical paradises. Having work obligations don't allow this to be a regular thing, but I've been craving some peace and quiet lately. With the weather looking lovely last week, I just decided to take off for a day and half to reboot my mind and recalibrate my ear drums that have been so accustomed to the revving of car engines and hums of the crowds in our busy city.

Tai Long Wan should be no new news to most of you. My father knows it affectionally as "Little Hawaii" from his younger years, where boys would scramble unpaved trails to bring dates to these secluded beaches. Nowadays, the trails are well marked, well paved, and several stretches are even armed with night lamps.

Tai Long Wan consists of four beaches - Sai Wan, Ham Tin, Tai Wan and Tung Wan. While Sai Wan is perfectly beautiful for a day hike, with a bonus scramble upstream to a series of rock pools and waterfalls, it is going past Ham Tin (stocked with simple eats and camping gear for rent from the two tuck shops- contact Hoi Fung at 2328 2315 to reserve your gear. Do call if you are planning on going on a weekday. They may close with no notice!) which reveals the real treasures. These photos are taken while camping out in Tai Wan on a weekday.