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<figure class="wp-block-video"><video autoplay controls src="https://www.gafencushop.com/wp-content.bak/uploads/2024/2404/2404_GMHK_Donappetit.mp4"></video></figure>



<p>In the realm of gastronomy, there are chefs, and then there are culinary storytellers – those who, through their craft, weave together the flavours of their past, their journeys and their passion. Veteran chef Donovan Cooke, the creative genius behind the culinary magic at his new venture, Causeway Bay-based Donovan, is undoubtedly one such storyteller. His modern European menu has quickly captured the attention of the city’s foodies, making it a must-go-to restaurant for anybody looking for great food in the bustling heart of Hong Kong.</p>



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<p>“The inspiration for the restaurant is basically being here in Hong Kong. I’m in the middle of the world with some of the best ingredients from around the world, and I have an opportunity to use and showcase the best of the ingredients following the seasons – and not so much following the seasons,” the chef laughs as he explains his ethos. “However, we are trying to maintain sustainability, and at the same time evolve classical combinations – which I’ve been doing for 40 years – in a more modern way.”</p>


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<p>The roving Briton has been an instrumental figurehead in the fine- dining scene of wherever he has landed. At a young age, he was seasoned and nurtured in traditional French cuisine by the legendary, then-two-Michelin-starred Marco Pierre White at Harveys in London.</p>



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<p>Embarking on his curious global journey, he headed first to France and then Australia, where his footprint was recognised by multiple accolades. Melbourne newspaper The Age’s Good Food Guide named him Chef of the Year in 2003 and 2004. He also made appearances on the reality TV show MasterChef Australia and co-authored the award-winning cookbook, Marriages. His dedication to innovation and new culinary excellence then won the hearts of local socialites and celebrities during a six-year stint at the helm of Derby Restaurant and Bar at the Hong Kong Jockey Club.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00018b-683x1024.jpg" alt="" class="wp-image-81035" width="512" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00018b-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00018b-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00018b-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00018b-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00018b-1365x2048.jpg 1365w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00018b-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00018b-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00018b-scaled.jpg 1707w" sizes="(max-width: 512px) 100vw, 512px" /></figure></div>


<p>With each step, he absorbed new techniques, flavours and inspirations, enriching his culinary palate and ultimately bringing him to a Hong Kong homecoming late last year. His self-titled restaurant artfully combines his own heritage with a global perspective – a testament to his eclectic journey, offering diners an experience that transcends borders.</p>



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<p>“I want to showcase a vast array of dishes here in my new restaurant, and the best way to do that is to do a Japanese-style tasting menu,” he says. “It’s a journey of eight to 10-12 courses, starting with refreshing light and then moving on to a richer main course. In the past, when I did à la carte, people just go for the things that they’re safe or that they know, so I decided to do it omakase-style because I want people to taste lots of different things that they normally wouldn’t order.”</p>



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<p>The dinner-tasting menu at the time of our review kicks off with an artistic ensemble of appetisers such as truffle macaron; parmesan tart with onions and flowers; chicken liver parfait, apple and prune; and the house signature soy-sauce brioche. These are followed by seared tuna belly decorated with spiced tartare, celeriac, truffle dashi and shiso; and the heady combination of the spiced roasted blue lobster with foie gras, fig, port wine, chocolate and coffee.</p>



<div class="wp-block-media-text alignwide is-stacked-on-mobile"><figure class="wp-block-media-text__media"><img decoding="async" loading="lazy" width="683" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00105b-683x1024.jpg" alt="" class="wp-image-81037 size-full" srcset="https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00105b-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00105b-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00105b-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00105b-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00105b-1365x2048.jpg 1365w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00105b-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00105b-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00105b-scaled.jpg 1707w" sizes="(max-width: 683px) 100vw, 683px" /></figure><div class="wp-block-media-text__content">
<p>One of his standout dishes is smoked olive oil confit salmon, seasoned with leek, razor clam, bone broth, salmon roe and chive oil. It’s a culinary masterpiece that captures the essence of Chef Donovan on a plate.</p>
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<p>A meat lover’s dream comes in the form of Pyrenees milk-fed baby lamb with girolles, gnocchi and thyme jus, and the cooked to a mouth-watering medium-rare, pepper-crusted wagyu 9+ sirloin atop onions, bone marrow and Bordelaise sauce.</p>
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<div class="wp-block-media-text alignwide is-stacked-on-mobile"><figure class="wp-block-media-text__media"><img decoding="async" loading="lazy" width="683" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00285b-683x1024.jpg" alt="" class="wp-image-81041 size-full" srcset="https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00285b-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00285b-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00285b-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00285b-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00285b-1365x2048.jpg 1365w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00285b-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00285b-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00285b-scaled.jpg 1707w" sizes="(max-width: 683px) 100vw, 683px" /></figure><div class="wp-block-media-text__content">
<p>Desserts of spiced roasted pineapple with pain d’épices ice cream and tonka bean panna cotta with rhubarb, honeycomb and Stone’s ginger wine jelly form a perfect palate cleanser to this savoury culinary adventure.</p>
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<p>Amid the elegant ambience and the warm embrace of European hospitality, Donovan is a testament to the power of roots, the influence of loved ones and the fusion of global experiences into tantalising dishes that have earned the well-travelled chef countless plaudits for his unparalleled contributions to gastronomy.</p>
</div><figure class="wp-block-media-text__media"><img decoding="async" loading="lazy" width="683" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00179_p_clip-683x1024.jpg" alt="" class="wp-image-81039 size-full" srcset="https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00179_p_clip-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00179_p_clip-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00179_p_clip-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00179_p_clip-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00179_p_clip-1365x2048.jpg 1365w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00179_p_clip-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00179_p_clip-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2024/03/DSC00179_p_clip-scaled.jpg 1707w" sizes="(max-width: 683px) 100vw, 683px" /></figure></div>



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<p>Donovan, 16/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong</p>



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<p>Photos: DONOVAN Video: Jack Fontanilla</p>


Don Appétit: Savouring the flavours of celebrated chef Donovan Cooke’s life’s work


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<p>The hubbub of laughter and feasting echoes against wood- block and salmon-pink painted walls and zellige tiles. Fine, dainty lamps suspended from the ceiling and no-fuss green wooden stools at the bar, while doing little to absorb the thrum, add lustre. Just these elements alone conjure an inviting haven for a long, slow nightcap after a long, frantic day.</p>



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<p>Occupying a three-storey walk-up in the bustling SoHo district of Central, Maison Libanaise stands as a culinary oasis, offering a captivating escape to the vibrant flavours and rich traditions of Lebanon. With its warm ambience, friendly service and an extensive menu that showcases the best of the country’s cuisine, it has become a go-to destination for food enthusiasts seeking an authentic Middle Eastern experience – transporting diners to the streets of Beirut, or as Chef Teya Mikhael would have it, her childhood memory lane.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/02/Food_08-1024x576.jpg" alt="" class="wp-image-80308" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2024/02/Food_08-1024x576.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_08-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_08-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_08-1536x864.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_08-2048x1153.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_08-200x113.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_08-800x450.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>“My recipes are very home-inspired rather than restaurant-inspired,” she says. “We try to provide a real home experience. It’s a female-dominant kitchen, just like it is back home. It’s all mothers and ladies who give out dishes with so much love and so much beauty.” The exuberant chef bursts into laughter: “But I am not a mom – yet!”</p>



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<p>Stepping inside Maison Libanaise is to be greeted by an inviting, cosy atmosphere, reminiscent of a traditional Lebanese home. It makes for an intimate experience – though perhaps a little too snug at times, depending on the size of the dining crowd. Just as personal is the service. Chef Mikhael chats to diners like she would to friends, sharing her personal recommendations from the drinks list which runs from Middle Eastern-inspired contemporary cocktails to largely familiar and beautiful wines.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/02/SUJUK-BEL-BANADOURA_01_adjusted-1024x576.jpg" alt="" class="wp-image-80311" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2024/02/SUJUK-BEL-BANADOURA_01_adjusted-1024x576.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/02/SUJUK-BEL-BANADOURA_01_adjusted-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2024/02/SUJUK-BEL-BANADOURA_01_adjusted-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/02/SUJUK-BEL-BANADOURA_01_adjusted-1536x864.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2024/02/SUJUK-BEL-BANADOURA_01_adjusted-2048x1152.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2024/02/SUJUK-BEL-BANADOURA_01_adjusted-200x113.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/02/SUJUK-BEL-BANADOURA_01_adjusted-800x450.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>“Lebanon has a really big wine scene with over 60 to 70 wineries’” she says. “Here, we have the biggest Lebanese wine list, which we really try to emphasise. The Lebanese way is best spent with wine in hand, over long and leisurely meals shared with friends and family. It’s so ingrained in me that I try to sneak a couple of bottles home whenever I can,” she adds, with a cheeky wink.</p>



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<p>But what has seen the restaurant boom is the food – with guests returning many times to explore the broad menu designed around a charcoal and wood grill. Spices are sourced directly from Lebanon, with sumac, in particular, standing out. Enhancing the natural flavours of the food it is cooked with, deep- red sumac features in almost every dish in this vibrant restaurant. There are specific seasons for sumac berries and the tart, acidic spice is prepared and used in the traditional way. Like pomegranate molasses, which the culinary team also applies liberally, it is at the heart of Lebanese cuisine.</p>


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<p>The new a la carte menu is inspired by dishes the chef made with her mother and grandmother when she was growing up. Each dish is an edible memoir of cherished recipes from her childhood in Lebanon, carefully curated and reimagined from her unique perspective. Exhibit A: Sujuk Bel Banadoura, a symphony of spicy, tangy and sweet notes showcasing grilled beef sausages with matbucha (Moroccan tomato salad) and pomegranate molasses.</p>



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<p>Another crowd favourite, Hummus Araydis is a testament to the chef’s creative spirit, marrying her love for hummus with the fond memories of prawns she orders at her favourite beachside haunt. In this dish, the creamy chickpea purée dances with chives, coriander, lemon and chilli, and is crowned with prawns sautéed in Aleppo chilli oil.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/02/Food_05-1024x576.jpg" alt="" class="wp-image-80306" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2024/02/Food_05-1024x576.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_05-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_05-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_05-1536x864.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_05-2048x1153.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_05-200x113.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/02/Food_05-800x450.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Of course, Lebanese cuisine is entirely about the shared table, a balance of flavours and dishes, and the moment of bringing people together. The Mashewe Mshakal platter does just that, embracing beef kafta, beef skewers, shish taouk (chicken kebab), lamb chops and vegetable skewers accompanied with hearth-baked pita bread, sumac-roasted tomato, grilled onion and the holy trinity of harissa, toum and tahini (red chilli-, garlic- and sesame-based relishes) for dipping.</p>



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<p>Maison Libanaise is all about celebration, food and fun, and as home to three layers of indoor and outdoor drinking and dining salons, the merry hubbub will only intensify.</p>



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<p>Maison Libanaise, 10 Shelley Street, SoHo, Central. Tel: 2111 2284. <a href="http://maisonlibanaise.com.hk"><em><strong>maisonlibanaise.com.hk</strong></em></a></p>



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<p>Photos: Maison Libanaise Video: Jack Fontanilla</p>


Hummus Hurrah: A home away from Beirut, Maison Libanaise brings epicurean joy to the heart of Hong Kong


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<p>As it marks 70 glorious years, Gaddi’s in The Peninsula Hong Kong stands as a testament to time and elegance. The peerless dining room of the ‘Grande Dame of the Far East’ has long been revered as a culinary gem. With a rich heritage spanning seven decades, it continues to captivate diners with its impeccable service and outstanding French cuisine.</p>



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<p>The Peninsula opened its lavish restaurant in 1953, and it was named for General Manager Leo Gaddi, who had started the hotel’s new era of flawless service and attention to detail.</p>


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<p>It quickly gained recognition as one of the top continental dining venues in the region, in addition to being the best restaurant in the city. Weeks in advance, its two dinner seatings a night were fully reserved, drawing foreign heads of state and celebrities.</p>



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<p>“Gaddi’s sets itself apart from other restaurants through its unique combination of factors,” says Albin Gobil, Executive Sous Chef of The Peninsula Hong Kong. “Collectively, these elements &#8211; the first fine dining restaurant in the Far East to offer European cuisine, the city’s oldest dining establishment and exceptional service &#8211; contribute to Gaddi’s positioning as a highly sought-after Michelin-starred French fine dining restaurant in Hong Kong.”</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/01/Kaviari-Daurikus-Caviar-Tsar-Nikolai-Balik-Salmon-Potato-Blinis-01-1024x683.jpg" alt="" class="wp-image-79945" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2024/01/Kaviari-Daurikus-Caviar-Tsar-Nikolai-Balik-Salmon-Potato-Blinis-01-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/01/Kaviari-Daurikus-Caviar-Tsar-Nikolai-Balik-Salmon-Potato-Blinis-01-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2024/01/Kaviari-Daurikus-Caviar-Tsar-Nikolai-Balik-Salmon-Potato-Blinis-01-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/01/Kaviari-Daurikus-Caviar-Tsar-Nikolai-Balik-Salmon-Potato-Blinis-01-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2024/01/Kaviari-Daurikus-Caviar-Tsar-Nikolai-Balik-Salmon-Potato-Blinis-01-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2024/01/Kaviari-Daurikus-Caviar-Tsar-Nikolai-Balik-Salmon-Potato-Blinis-01-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/01/Kaviari-Daurikus-Caviar-Tsar-Nikolai-Balik-Salmon-Potato-Blinis-01-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption"><em>Kaviari Daurikus caviar with Tsar Nikolai balik salmon and potato blinis </em></figcaption></figure></div>


<p>Stepping into the restaurant is like taking a stroll back in time. The interior exudes a classic charm, characterised by two suspended, retro crystal chandeliers, plush velvet upholstery and carpet and ornate woodwork. The soft lighting adds a touch of romance, creating an intimate atmosphere. The live music, featuring a talented pianist, further enhances the ambience, transporting guests to an era of sophistication and refinement.</p>



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<p>The rest of the space is equally as pleasing to the eye. Large windows look out into the city streets and Victoria Harbour, the high ceilings offer grandeur and the walls replicate an Italian faux finish. Modern light fixtures rest against the walls and cast a bewitching glow, spotlighting the wall covering’s idiosyncrasies.</p>



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<p>Just as the interior aims to seduce the old and new guards, the menu too succeeds in pleasing both. Gaddi’s has reached even greater heights recently, earning a Michelin star for the last four years in a row. Bringing the level of energy and enthusiasm expected from a fine seasoned restaurant, it ticks all of today’s essential boxes for a satisfying dining experience: fine food, cool and lavish interiors, consummate cocktails, an accessible wine list and agreeable service.</p>
</div><figure class="wp-block-media-text__media"><img decoding="async" loading="lazy" width="683" height="1024" src="https://www.gafencushop.com/wp-content/uploads/2024/01/Bresse-Chicken-Parfait-White-Piedmont-Truffle-Crayfish-Nantua-Sauce-01-683x1024.jpg" alt="" class="wp-image-79943 size-full" srcset="https://www.gafencushop.com/wp-content/uploads/2024/01/Bresse-Chicken-Parfait-White-Piedmont-Truffle-Crayfish-Nantua-Sauce-01-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2024/01/Bresse-Chicken-Parfait-White-Piedmont-Truffle-Crayfish-Nantua-Sauce-01-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2024/01/Bresse-Chicken-Parfait-White-Piedmont-Truffle-Crayfish-Nantua-Sauce-01-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/01/Bresse-Chicken-Parfait-White-Piedmont-Truffle-Crayfish-Nantua-Sauce-01-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/01/Bresse-Chicken-Parfait-White-Piedmont-Truffle-Crayfish-Nantua-Sauce-01-1365x2048.jpg 1365w, https://www.gafencushop.com/wp-content/uploads/2024/01/Bresse-Chicken-Parfait-White-Piedmont-Truffle-Crayfish-Nantua-Sauce-01-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/01/Bresse-Chicken-Parfait-White-Piedmont-Truffle-Crayfish-Nantua-Sauce-01-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2024/01/Bresse-Chicken-Parfait-White-Piedmont-Truffle-Crayfish-Nantua-Sauce-01-scaled.jpg 1707w" sizes="(max-width: 683px) 100vw, 683px" /></figure></div>



<p class="has-text-align-right"><em>Bresse Chicken Parfait, White Piedmont Truffle, Crayfish, Nantua Sauce</em></p>



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<p>Under the direction of Executive Sous Chef Albin Gobil, the restaurant’s elite culinary team created a stunning seven-course menu for a 70th-anniversary gala dinner that paid delectable homage to the establishment’s past through archive research and contemporary techniques.</p>



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<p>The gastronomic parade moved from Kaviari Daurikus caviar with Tsar Nikolai balik salmon and potato blinis and Double-boiled Aubrac oxtail consommé in the crust with bone marrow and black Périgord truffle to Bresse chicken parfait with white Piedmont truffle, crayfish and Nantua sauce, before fish and meat mains of Dover sole filet à la Dieppoise with Bouchot mussels, prawns and celeriac and Rhug Estate roe deer saddle with caramelised shallots, soufflé potatoes and Bordelaise sauce. Mandarin raviolo with Champagne emulsion, and Apple tarte tatin with Avallen calvados and Tahitian vanilla crème fraiche sealed a sweet finale. Gobil’s masterpieces were showcased in both vintage and newly designed collections of tableware and glassware by Bernardaud.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2024/01/Apple-Tarte-Tatin-Avallen-Calvados-Tahitian-Vanilla-Creme-Fraiche-1024x576.jpg" alt="" class="wp-image-79942" width="768" height="432" srcset="https://www.gafencushop.com/wp-content/uploads/2024/01/Apple-Tarte-Tatin-Avallen-Calvados-Tahitian-Vanilla-Creme-Fraiche-1024x576.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2024/01/Apple-Tarte-Tatin-Avallen-Calvados-Tahitian-Vanilla-Creme-Fraiche-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2024/01/Apple-Tarte-Tatin-Avallen-Calvados-Tahitian-Vanilla-Creme-Fraiche-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2024/01/Apple-Tarte-Tatin-Avallen-Calvados-Tahitian-Vanilla-Creme-Fraiche-1536x864.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2024/01/Apple-Tarte-Tatin-Avallen-Calvados-Tahitian-Vanilla-Creme-Fraiche-2048x1152.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2024/01/Apple-Tarte-Tatin-Avallen-Calvados-Tahitian-Vanilla-Creme-Fraiche-200x113.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2024/01/Apple-Tarte-Tatin-Avallen-Calvados-Tahitian-Vanilla-Creme-Fraiche-800x450.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption"><em>Apple tarte tatin with Avallen calvados and Tahitian vanilla crème fraiche</em></figcaption></figure></div>


<p>In honour of Gaddi’s opening year, the exceptional dinner was combined with the best French wines and Champagnes, including a 1953 Domaine Remoissenet Père &amp; Fils Vosne-Romanée. The wine list is extensive but not intimidating and takes diners around all the key wine-producing regions of France.</p>



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<p>The restaurant’s elegant ambience, coupled with a menu of exquisite French cuisine, creates an unforgettable dining experience. Whether you’re celebrating a special occasion or seeking a refined evening of gastronomy, Gaddi’s is a destination that promises to transport you to a world of refined indulgence.</p>



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<p>Gaddi’s, 1/F, Salisbury Road, Tsim Sha Tsui, The Peninsula Hong Kong. </p>



<p>Tel: +852 2696 6763, gaddis@peninsula.com</p>



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Dame and Fame: Classicism meets contemporary excellence at the timeless culinary haven of Gaddi’s in the Peninsula


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<p>Upscale Italian and French food becomes the food of the angels at 1111 Ones, the Central restaurant that checks off all the requirements for a pleasurable modern European dining experience – superb cuisine, chic and opulent interiors, top-notch beverages and more – then daringly elevates them to a higher plane.</p>



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<p>Named for an angel number that celebrates new beginnings in life’s journey, 1111 Ones draws on the vision and direction of Chef Chris Chan, a culinary specialist with more than two decades of expertise and a prestigious background at a two-Michelin-starred restaurant. The unhurried interiors are reminiscent of the much-photographed Antelope Canyon in Arizona. Undulating waves of the high vaulted ceiling and warm, rusty colour tones are further highlighted by a wooden floor, straightforward wooden chairs and tables and accents of grey rock formations.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-11-1024x683.jpeg" alt="" class="wp-image-78155" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-11-1024x683.jpeg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-11-420x280.jpeg 420w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-11-768x512.jpeg 768w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-11-1536x1024.jpeg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-11-2048x1365.jpeg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-11-200x133.jpeg 200w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-11-800x533.jpeg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>A bar with a marble countertop grounds the area, and its line-up of Italian liqueurs waiting to be served is another of the many unique touches in this dining room. All of these elements made the restaurant an overall winner of the 2022 International Restaurant &amp; Bar Design Awards.</p>



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<p>“It is said that those who continuously see this angel-number sequence will have great things coming their way. We are dedicated to providing a tranquil environment with divine food, where guests can forget about their life qualms and truly feel at peace,” proclaims Chef Chan.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-13-1024x683.jpeg" alt="" class="wp-image-78156" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-13-1024x683.jpeg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-13-420x280.jpeg 420w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-13-768x512.jpeg 768w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-13-1536x1024.jpeg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-13-2048x1366.jpeg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-13-200x133.jpeg 200w, https://www.gafencushop.com/wp-content/uploads/2023/11/Interior-13-800x533.jpeg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Just as the interior features aim to seduce the old and new guard, the menu also succeeds in pleasing both. A fresh ingredients plate presenting the key elements of the tasting menu is provided before diners start their culinary trip so the mind can be primed for the gastronomic offerings ahead.</p>



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<p>Chan personally selected the French Oscietra caviar for the first course. The second appetiser sees toro – the fatty underbelly of Japanese bluefin tuna – uniting with Hokkaido sea urchin and the fresh tomato consommé jelly.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/11/Caviar_p-1024x683.jpg" alt="" class="wp-image-78148" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/11/Caviar_p-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/11/Caviar_p-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/11/Caviar_p-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/11/Caviar_p-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/11/Caviar_p-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/11/Caviar_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/11/Caviar_p-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The next dish features monkfish liver, cooked using the same technique as foie gras to achieve a similar texture and flavour. Morel is another luxurious creation, with the prized scented French mushrooms prepared in a method borrowed from Asian-style kitchens. It is stuffed with cuttlefish paste and served with squid on the side.</p>



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<p>Amadai urokoyaki – tilefish grilled with its scales intact – is a standout among the main courses. The flavour of the fish is enhanced by the crispy scales and further highlighted by the accompanying onion chutney. African yellow croaker fish maw is another prominent dish, presented on top of a French-style lobster soup and rice crispies, giving the combination of tastes a distinctive twist.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/11/Morel-768x1024.jpg" alt="" class="wp-image-78152" width="576" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2023/11/Morel-768x1024.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/11/Morel-210x280.jpg 210w, https://www.gafencushop.com/wp-content/uploads/2023/11/Morel-1152x1536.jpg 1152w, https://www.gafencushop.com/wp-content/uploads/2023/11/Morel-1536x2048.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/11/Morel-200x267.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/11/Morel-800x1067.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2023/11/Morel-scaled.jpg 1920w" sizes="(max-width: 576px) 100vw, 576px" /></figure></div>


<p>The meat main of Hida beef – a supreme wagyu from Japan’s Gifu prefecture – is served with fresh parsnip and asparagus as well as a purée of pumpkin and black garlic. Alternatively, the Spanish deep-sea red treasure of carabinero is grilled on binchotan (Japanese white charcoal), presented with tom yum- infused puntine and augmented by roasted straw mushrooms, dried lime slices and Thai basil emulsion.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0445-1024x683.jpg" alt="" class="wp-image-78151" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0445-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0445-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0445-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0445-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0445-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0445-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/11/IMG_0445-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Desserts, of course, are not to be missed. The beetroot sweet is served with Granny Smith apple chunks and jam and topped by a French-style baked meringue. The second dessert melds chestnut and chrysanthemum – rich chestnut paste wrapped around vanilla mousse and served with smooth and sweet chrysanthemum ice cream and tangy dried fruit.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/11/DSC08356_p-1024x683.jpg" alt="" class="wp-image-78149" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/11/DSC08356_p-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/11/DSC08356_p-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/11/DSC08356_p-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/11/DSC08356_p-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/11/DSC08356_p-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/11/DSC08356_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/11/DSC08356_p-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The chef will offer guests a yuzu sake jelly that resembles a Daruma doll at the conclusion of the meal, in a nod to the angel number.</p>



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<p>While those of us who venture here for a rare night of dizzying culinary bliss will return back to earth to our go-to comfort food, whenever we sit down to a European meal, we will be reminded of 1111 Ones and all we have been missing.</p>



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<p class="has-text-align-center"><strong>1111 Ones Restaurant &amp; Lounge</strong>, 11/F, 18 On Lan Street, Central, Hong Kong. Tel: +852 2910 1128, <a href="http://1111ones.com"><em>1111ones.com</em></a></p>



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<p>Text: Joseff Musa Photos: 1111 Ones Video: Jack Fontanilla</p>


Ones to Remember: Award-Winning Interiors and Divine Dishes Ensure a Blissful Evening at 1111 Ones


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<p>As Asians, we tend to gravitate to a bowl of piping hot rice to satisfy our hunger at any time of the day. But there’s the undeniable draw of something more, for which sushi, Japan’s heart of culinary offerings, sparks an entirely new love affair. The presence of countless establishments paying homage to the intricacies and revelations of Japan’s heart of culinary offerings underscores the Hong Kong craving for raw fish atop vinegared rice.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="576" src="https://www.gafencushop.com/wp-content/uploads/2023/10/DSC00206-with-Chef_p-1-1024x576.jpg" alt="" class="wp-image-77727" srcset="https://www.gafencushop.com/wp-content/uploads/2023/10/DSC00206-with-Chef_p-1-1024x576.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/10/DSC00206-with-Chef_p-1-498x280.jpg 498w, https://www.gafencushop.com/wp-content/uploads/2023/10/DSC00206-with-Chef_p-1-768x432.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/10/DSC00206-with-Chef_p-1-1536x864.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/10/DSC00206-with-Chef_p-1-2048x1152.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/10/DSC00206-with-Chef_p-1-200x113.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/10/DSC00206-with-Chef_p-1-800x450.jpg 800w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<p>Taking over the hinoki wood dining counter of just exactly eight seats, Chef Hirokuni Shiga is flexing his faultless sense of taste at the intimate setting of Sushi Haru, at the top of Wyndham Street in Central. This humble master of Edomae sushi began his career at his family’s kappo-style restaurant and it wasn’t until he was in his early 20s that, at the invitation of his father’s friend, he had his first encounter with omakase sushi. He began an apprenticeship, and from then on, his imaginative culinary creations have captivated diners.</p>



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<p>”What I think makes us stand out is that I am able to incorporate everything I have learned in kappo and kaiseki dining into the dishes I serve,” says Shiga, who doesn’t shy from sharing his own story from behind the counter. “For example, depending on the piece of fish I am serving, I use different types of rice and details like this help to shape the guest’s experience.”</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-10_p_clip-1024x683.jpg" alt="" class="wp-image-77720" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-10_p_clip-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-10_p_clip-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-10_p_clip-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-10_p_clip-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-10_p_clip-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-10_p_clip-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-10_p_clip-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Both Hong Kong and Japan are known for wearing their history as a badge of honour. Although it may seem that tradition and modernity are forever in flux, Sushi Haru manages to pay homage to the past while expressing a contemporary vibe. The Zen aesthetic is further enhanced by a display of minimal-themed, charcoal- based framed drawings and a grey and brown colour combination – the only two hues evident throughout the restaurant.</p>



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<p>But of course, there’s the sushi, the main star of the show, as well as the chef showing off his knife skills while finely slicing a selection of seafood. His kitchen balances flavour and subtlety without coming off at all gimmicky and then splashes of vivid, varied colour are served dish after dish. Think akami (lean red tuna), shiromi (white fish), nimono (simmered fish), kai (shellfish), ika (squid), tako (octopus), ebi (shrimp), kani (crab) and gyoran (fish roe).</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-13_edit_p-1024x504.jpg" alt="" class="wp-image-77725" width="768" height="378" srcset="https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-13_edit_p-1024x504.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-13_edit_p-569x280.jpg 569w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-13_edit_p-768x378.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-13_edit_p-1536x756.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-13_edit_p-2048x1007.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-13_edit_p-200x98.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-13_edit_p-800x394.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>But of all these sensational toppings, it’s the hikarimono (silver-skinned fish) that Shiga names as his personal favourite. “I am most proud of our kohada [gizzard shad] and kasugo [young sea bream] because, although they are the most labour- intensive, the hard work can be tasted in the result,” he says. “Oftentimes, in the world of sushi, a true test of a sushi chef is in how they prepare kohada.”</p>



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<p>There’s also good news for newcomers to East Asia who have yet to master chopsticks. “You can eat with your fingers or you can use chopsticks,” he adds, smiling. The dexterous chef also beguiles his audience with his step-by-step method of assembling a perfectly shaped sushi, which involves gently pressing the fish onto the rice.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-08_p-1024x683.jpg" alt="" class="wp-image-77718" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-08_p-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-08_p-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-08_p-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-08_p-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-08_p-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-08_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-08_p-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>In between exquisite bites, sake and beer add a smooth, subtle sweetness to the night’s bouquet of flavours. Shiga, who is often caught raising a glass or two with his audience, also brings a citrusy kick via a fruit-infused sake to the table.</p>



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<p>“Sushi, if you are to just look at it, is not too complicated, but the amount of care that is put into it should always be reflected on the faces of your guests,” he emphasises. “That is when you know you have succeeded.”</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-11_p-1024x683.jpg" alt="" class="wp-image-77722" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-11_p-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-11_p-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-11_p-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-11_p-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-11_p-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-11_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/10/SH-Seasonal-11_p-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>The looks of joyous satisfaction around the table as our omakase feast concludes is a testament to both Sushi Haru and Chef Hirokuni Shiga’s triumph. Rice will always be appealing anywhere on this side of the world, but Sushi Haru truly goes far beyond satisfying a craving.</p>



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<p><strong>Sushi Haru</strong>, Mezzanine, 33 Wyndham Street, Central, Hong Kong. Tel: 2111 1450</p>



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<p><em>Photos: Jack Fontanilla / Sushi Haru Video: Jack Fontanilla</em></p>


Rice Rhapsody: In a city where rice is life, Sushi Haru’s Chef Hirokuni Shiga orchestrates a masterful omakase


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<p>There are grand French fine dining rooms, and then there is Belon. The path it has travelled has taken many detours. When the restaurant opened, its goal was to be a French bistro, not a Michelin starred establishment, however, it quickly developed a following.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_ChefdeCuisineJacobZuidervliet-717x1024.jpg" alt="" class="wp-image-77348" width="538" height="768" srcset="https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_ChefdeCuisineJacobZuidervliet-717x1024.jpg 717w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_ChefdeCuisineJacobZuidervliet-196x280.jpg 196w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_ChefdeCuisineJacobZuidervliet-768x1097.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_ChefdeCuisineJacobZuidervliet-1075x1536.jpg 1075w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_ChefdeCuisineJacobZuidervliet-1434x2048.jpg 1434w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_ChefdeCuisineJacobZuidervliet-200x286.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_ChefdeCuisineJacobZuidervliet-800x1143.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_ChefdeCuisineJacobZuidervliet-scaled.jpg 1792w" sizes="(max-width: 538px) 100vw, 538px" /></figure></div>


<p>Cut to 2020, Chef de Cuisine Jacob Zuidervliet and the rest of the gastronomic geniuses behind Belon’s highly praised reputation extended the rustic luxe interior design, the ingredient provenance, and the preparation-focused dishes that have graced the pages of many publications and social media to a dining destination accessed via Elgin Street in SoHo.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="681" src="https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_Interiors_02-1024x681.jpg" alt="" class="wp-image-77349" srcset="https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_Interiors_02-1024x681.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_Interiors_02-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_Interiors_02-768x511.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_Interiors_02-1536x1022.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_Interiors_02-2048x1363.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_Interiors_02-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/09/BELON_Interiors_02-800x532.jpg 800w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<p>Given the hip neighbourhood locale, Belon still exudes a surprisingly exuberating fine-dining aesthetic with plaster artwork revealing a history of the fleur-de-lis motif. At the same time, it pegs itself as a homey, unhurried restaurant with an easygoing vibe – courtesy of the ’90s and early noughties hip-hop music in the background – that hides the greater ambitions of the chefs.</p>



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<p>“I like to think that we are introducing guests to something they would expect in the grand restaurants of France, both in terms of culinary execution and service in our intimate SoHo dining room,” says Chef Jacob, “We are focused on building a restaurant experience where there is no sleight of hand or showmanship; it is about providing solid, friendly service and food that is prepared with excellence and presented in a way that is sincere to its origin.”</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/09/DUNGENESS-CRAB-WITH-WHITE-ASPARAGUS-AND-CAVIAR_05-1024x683.jpg" alt="" class="wp-image-77351" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/09/DUNGENESS-CRAB-WITH-WHITE-ASPARAGUS-AND-CAVIAR_05-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/09/DUNGENESS-CRAB-WITH-WHITE-ASPARAGUS-AND-CAVIAR_05-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/09/DUNGENESS-CRAB-WITH-WHITE-ASPARAGUS-AND-CAVIAR_05-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/09/DUNGENESS-CRAB-WITH-WHITE-ASPARAGUS-AND-CAVIAR_05-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/09/DUNGENESS-CRAB-WITH-WHITE-ASPARAGUS-AND-CAVIAR_05-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/09/DUNGENESS-CRAB-WITH-WHITE-ASPARAGUS-AND-CAVIAR_05-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/09/DUNGENESS-CRAB-WITH-WHITE-ASPARAGUS-AND-CAVIAR_05-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption"><em>Dungeness Crab with White Asparagus and Caviar</em></figcaption></figure></div>


<p>With month-on-month menu updates, the cascading a la carte supports this endless dedication, smoothly flowing from apéro or predinner, to a tasting menu and latenight drinks while featuring distinctive and modern French staples. </p>



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<p>The team stretches the limits of a tiny kitchen, working the wood-fired oven over time. Precision is the driving force to their efficiency and everything must be timed so that the heat levels can quickly adjust. </p>



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<p>A case in point is Cervelas en Brioche, smooth pork sausage cooked inside brioche dough, the chef’s personal favourite from his vast list of creations. The commitment to quality, though, starts long before anything is fired up. “It is a deceptively simple dish when it is served, but the amount of time, practice and technique that goes into preparing it is staggering. It is an excellent representation of our style of food, simple-looking but complex in flavour and technique.”</p>


<div class="wp-block-image">
<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/09/CERVELAS-EN-BRIOCHE-WITH-TRUFFLE-GASTRIQUE_03-1024x681.jpg" alt="" class="wp-image-77350" width="768" height="511" srcset="https://www.gafencushop.com/wp-content/uploads/2023/09/CERVELAS-EN-BRIOCHE-WITH-TRUFFLE-GASTRIQUE_03-1024x681.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/09/CERVELAS-EN-BRIOCHE-WITH-TRUFFLE-GASTRIQUE_03-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2023/09/CERVELAS-EN-BRIOCHE-WITH-TRUFFLE-GASTRIQUE_03-768x511.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/09/CERVELAS-EN-BRIOCHE-WITH-TRUFFLE-GASTRIQUE_03-1536x1022.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/09/CERVELAS-EN-BRIOCHE-WITH-TRUFFLE-GASTRIQUE_03-2048x1362.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/09/CERVELAS-EN-BRIOCHE-WITH-TRUFFLE-GASTRIQUE_03-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/09/CERVELAS-EN-BRIOCHE-WITH-TRUFFLE-GASTRIQUE_03-800x532.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption"><em>Cervelas en Brioche</em></figcaption></figure></div>


<p>Though French, Belon brings inventive Asian touches to a playful menu. On our visit, we begin with the unabashedly French starters of <strong>Smoked Saba (mackerel) with Shishito Pepper and Yellow Courgette</strong>; <strong>Dungeness Crab with White Asparagus and Caviar</strong>; and <strong>Canadian Spot Prawn with Ravioli and Champagne Sauce</strong>.</p>



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<p>A medley of mains comes right after: the bistro inspired <strong>Kinmedai with Cassoulet and Lardo di Colonnata</strong>; <strong>Hokkaido Scallop with Morel Farci and Sauce Hollandaise</strong>; and <strong>Quercy Lamb Saddle with Walnut and Swiss Chard</strong>. </p>



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<p>These are the temptations that will make first-timers and regulars return for more. However, the true highlights of Belon’s taste test come in the form of <strong>Whole Roasted Chicken with Petits Pois à la Française</strong>; and <strong>Miyazaki Wagyu Striploin with Pomme Aumônière and Sauce Barigoule</strong>.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/09/Wagyu-Beef-with-Chorizo-and-Polenta_02-1024x683.jpg" alt="" class="wp-image-77357" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/09/Wagyu-Beef-with-Chorizo-and-Polenta_02-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/09/Wagyu-Beef-with-Chorizo-and-Polenta_02-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/09/Wagyu-Beef-with-Chorizo-and-Polenta_02-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/09/Wagyu-Beef-with-Chorizo-and-Polenta_02-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/09/Wagyu-Beef-with-Chorizo-and-Polenta_02-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/09/Wagyu-Beef-with-Chorizo-and-Polenta_02-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/09/Wagyu-Beef-with-Chorizo-and-Polenta_02-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption"><em>Miyazaki Wagyu Striploin with Pomme Aumônière and Sauce Barigoule</em></figcaption></figure></div>


<p>We close with an assortment of decadent desserts such as <strong>Gâteau Basque with Sherry and Foie Gras</strong>; <strong>Rhum Baba with Mango</strong>; <strong>Honey and Passion Fruit Millefeuille</strong>; and <strong>Black Truffle Gâteau Marjolaine</strong>. A portfolio of wines and other tipples complete the culinary escapade.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/09/GATEAU-BASQUE-WITH-MIKAN-AND-FOIE-GRAS_01-1024x683.jpg" alt="" class="wp-image-77352" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/09/GATEAU-BASQUE-WITH-MIKAN-AND-FOIE-GRAS_01-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/09/GATEAU-BASQUE-WITH-MIKAN-AND-FOIE-GRAS_01-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/09/GATEAU-BASQUE-WITH-MIKAN-AND-FOIE-GRAS_01-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/09/GATEAU-BASQUE-WITH-MIKAN-AND-FOIE-GRAS_01-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/09/GATEAU-BASQUE-WITH-MIKAN-AND-FOIE-GRAS_01-2048x1365.jpg 2048w, https://www.gafencushop.com/wp-content/uploads/2023/09/GATEAU-BASQUE-WITH-MIKAN-AND-FOIE-GRAS_01-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/09/GATEAU-BASQUE-WITH-MIKAN-AND-FOIE-GRAS_01-800x533.jpg 800w" sizes="(max-width: 768px) 100vw, 768px" /><figcaption class="wp-element-caption"><em>Gâteau Basque with Sherry and Foie Gras</em></figcaption></figure></div>


<p>A faultless dinner recommendation, Belon is infused with a deep indigo hue and understated floral arrangements, while hints of underwater geometries of fish scales, coral and sponges recall found pieces from an abandoned shipwreck that serve as inspiration for its name and the dishes. More than good food and beyond a gateway to French cuisine, this restaurant proves that it is possible to give the level of attention palates deserve.</p>



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<p><strong>Belon</strong>, 1/F, 1-5 Elgin Street, SoHo, Central, Hong Kong. Tel: +852 2152 2872</p>



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<p><em>Text: Joseff Musa Photos: Belon Video: Jack Fontanilla</em></p>


Bleu De France: Belon shifts the epicentre of Hong Kong’s French food a little closer to the 10th arrondissement


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<p>You might not find the go-to Pad Thai on the menu at Niras, but you will be rewarded with the finest seafood, meat and seasonal vegetables enlivened by Thai herbs, spices, paste and sauces. This is inventive modern Thai gastronomy. and while the ingredients are all locally sourced, the core essence comes from the heart of Thai cooking.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="500" height="750" src="https://www.gafencushop.com/wp-content/uploads/2023/08/New_Chef-Ton_2_p.jpg" alt="" class="wp-image-77023" srcset="https://www.gafencushop.com/wp-content/uploads/2023/08/New_Chef-Ton_2_p.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2023/08/New_Chef-Ton_2_p-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2023/08/New_Chef-Ton_2_p-200x300.jpg 200w" sizes="(max-width: 500px) 100vw, 500px" /></figure></div>


<p>Niras is Thai for poetry that celebrates travel, adventure and romance; fittingly enough as this is the first time Thai culinary pioneer Thitid ‘Ton’ Tassanakajohn and his team have left their native land. Chef Ton is the creative culinary mastermind behind Le Du and Nusara in Bangkok, which secured first and third spots respectively in Asia’s 50 Best Restaurants 2023 rankings to reiterate his status as one of the most successful chefs in the region. After earning a degree in Economics and working in the banking industry for a short period of time, Chef Ton swapped his corporate suit and tie for his chef apron and uniform. And the rest, as they say, is history.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="497" src="https://www.gafencushop.com/wp-content/uploads/2023/08/NIRAS_INTERIOR_030_web_p.jpg" alt="" class="wp-image-77026" srcset="https://www.gafencushop.com/wp-content/uploads/2023/08/NIRAS_INTERIOR_030_web_p.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/08/NIRAS_INTERIOR_030_web_p-433x280.jpg 433w, https://www.gafencushop.com/wp-content/uploads/2023/08/NIRAS_INTERIOR_030_web_p-200x129.jpg 200w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Now, by bringing his renowned modern and inventive cooking to Hong Kong, he aims to redefine Thai cuisine from fiery street food to refined, powerful and layered expressions of beloved flavours.</p>



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<p>“While I must admit that Hong Kong has one of the best culinary offerings amongst the top cities in the world, it is missing a Thai fine-dining element,” says Chef Ton. “I want to fill that gap because I believe what we do here at Niras is a good introduction to what Thai food in an upscaled style is all about.”</p>


<div class="wp-block-image">
<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="557" src="https://www.gafencushop.com/wp-content/uploads/2023/08/Oyster-Thai-Sichuan-Pepper-Northern-Spice_2_p.jpg" alt="" class="wp-image-77028" srcset="https://www.gafencushop.com/wp-content/uploads/2023/08/Oyster-Thai-Sichuan-Pepper-Northern-Spice_2_p.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/08/Oyster-Thai-Sichuan-Pepper-Northern-Spice_2_p-386x280.jpg 386w, https://www.gafencushop.com/wp-content/uploads/2023/08/Oyster-Thai-Sichuan-Pepper-Northern-Spice_2_p-200x145.jpg 200w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Green and glass are the key interior statements of a chic yet relaxed restaurant where white tablecloths are eschewed in favour of sleek marble and granite tables. Witty framed artworks, created in collaboration with an artist from northern Thailand, also balance the refinement of Chef Ton’s culinary delights – one depicts a drunken Mickey Mouse in the shape of the Michelin mascot; another is a figure inspired by The Simpsons, Baht Sin Son.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/08/NIRAS_INTERIOR_010_web_p.jpg" alt="" class="wp-image-77025" srcset="https://www.gafencushop.com/wp-content/uploads/2023/08/NIRAS_INTERIOR_010_web_p.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/08/NIRAS_INTERIOR_010_web_p-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/08/NIRAS_INTERIOR_010_web_p-200x133.jpg 200w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>A large oval bar is the focal point upon entering Niras. Given that Chef Ton is also a certified sommelier, wine pairings and beverages play a significant role in the dining experience. Whenever he is in town, the acclaimed chef is also the face of his own restaurant – often spotted serving food and talking to guests.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="500" height="676" src="https://www.gafencushop.com/wp-content/uploads/2023/08/Duck-Potato-Massaman-Curry_2_p.jpg" alt="" class="wp-image-77020" srcset="https://www.gafencushop.com/wp-content/uploads/2023/08/Duck-Potato-Massaman-Curry_2_p.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2023/08/Duck-Potato-Massaman-Curry_2_p-207x280.jpg 207w, https://www.gafencushop.com/wp-content/uploads/2023/08/Duck-Potato-Massaman-Curry_2_p-200x270.jpg 200w" sizes="(max-width: 500px) 100vw, 500px" /></figure></div>


<p>The tasting menu is a plated set of four or six courses. At one moment, you are being served <strong>River Prawn with Rice and Tom Yum</strong> and <strong>Duck with Potato in Massaman Curry</strong>, and the next, a fresh, palate-cleansing presentation of <strong>Beetroot Sorbet with Tiger Prawn</strong> <strong>alongside different types of seaweed</strong>.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="575" src="https://www.gafencushop.com/wp-content/uploads/2023/08/Petit-Four_2_p_clip.jpg" alt="" class="wp-image-77029" srcset="https://www.gafencushop.com/wp-content/uploads/2023/08/Petit-Four_2_p_clip.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/08/Petit-Four_2_p_clip-374x280.jpg 374w, https://www.gafencushop.com/wp-content/uploads/2023/08/Petit-Four_2_p_clip-200x150.jpg 200w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Subtle and sophisticated, the tastes of each individual ingredient in every dish stand out in their own right rather than becoming one overpowering flavour. Case in point, the two follow-ups of <strong>Grouper with Thai Kale in Choo Chee Curry </strong>and <strong>Oyster with Pork Blood and Northern Spice</strong>.</p>



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<p>The Hong Kong parade of Le Du’s iconic signature dishes is rounded off by <strong>Beef with Fennel and Holy Basil and Crab with Mushroom and Homemade Sriracha</strong>. The tasting menu, which casts Thai cuisine in an exquisite new light, changes regularly to reflect the local availability of seasonal ingredients. As if there are not enough reinventions, the divine Niras version of the all-time favourite Thai dessert <strong>Mango Sticky Rice</strong> appears as a final flourish – the perfect ending to the modern and polished Thai gastronomic experience.</p>


<div class="wp-block-image">
<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="555" src="https://www.gafencushop.com/wp-content/uploads/2023/08/Mango-Sticky-Rice-Lemon_2_p.jpg" alt="" class="wp-image-77022" srcset="https://www.gafencushop.com/wp-content/uploads/2023/08/Mango-Sticky-Rice-Lemon_2_p.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/08/Mango-Sticky-Rice-Lemon_2_p-387x280.jpg 387w, https://www.gafencushop.com/wp-content/uploads/2023/08/Mango-Sticky-Rice-Lemon_2_p-200x145.jpg 200w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Niras is the spot for locals who want their Thai flavour fix in a ritzy setting. Drawing in an eclectic crowd of creatives, foodies and wine connoisseurs as well as more casual diners, since opening in June, it has become the place to be for inspirational and social exchanges over bold, aromatic dishes and refreshing lime-infused gin and tonics. Chef Ton’s vision for Niras is full of character, from the food he serves to the art on his walls.</p>



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<p><strong>Niras</strong>, Shop 704, 7/F, K11 MUSEA Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui. Tel: +852 3905 3022.</p>



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<p><em>Photos: Niras Video: Jack Fontanilla</em></p>


Thai & Mighty: Nuanced Niras presents powerful and exquisite fine dining from Asia’s number-one chef 


<p>Whenever there is a special occasion to be celebrated, we are always on the lookout for an extraordinary cake that will most probably be the centre of attraction, and we don’t even have to mention the number of photos that will be taken, so, of course, the cake should be aesthetically appealing and impress the crowd.</p>



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<p>To match such visual requirements and the sort of deliciousness you would expect to enjoy on any special day, Gafencu has curated a list of the best cake shops in the city, renowned for their exquisite craftsmanship and ability to create bespoke cakes that are sure to impress. Whether you&#8217;re celebrating a birthday, anniversary, or any other milestone, these cake shops are guaranteed to offer you a delightful and delectable experience.</p>



<h3 class="wp-block-heading">Vive Cake Boutique</h3>


<div class="wp-block-image">
<figure class="aligncenter size-full"><a href="https://vive.hk/" target="_blank" rel="noreferrer noopener"><img decoding="async" loading="lazy" width="500" height="770" src="https://www.gafencushop.com/wp-content/uploads/2023/07/vive.jpg" alt="" class="wp-image-76495" srcset="https://www.gafencushop.com/wp-content/uploads/2023/07/vive.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2023/07/vive-200x308.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/07/vive-182x280.jpg 182w" sizes="(max-width: 500px) 100vw, 500px" /></a></figure></div>


<p>When it comes to deciding on the right celebratory cake, the best options are the ones the main person of the event would love – both looking at it and eating it. Vive Cake Boutique specialises in making such bespoke cake that matches whatever theme you want. Whether you want a cake that depicts your close ones’ favourite cartoon character or any other interest of theirs, this cake shop can make hyperrealistic cakes. To date, Vivien Lau and her team have designed novelty cakes and buttercream cakes of various themes including Kaws, unicorns, afternoon teas, golfing and many more. If you wish to get a custom cake for an upcoming event, the high-end bakery shop based in Central recommends that you order yours at least two to three weeks in advance.</p>



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<p><em>For orders, email info@vive.hk or call and pick up at 12 Gough Street, Central.</em></p>



<h3 class="wp-block-heading">The Cakery</h3>


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<figure class="aligncenter size-full"><a href="https://www.thecakery.com/" target="_blank" rel="noreferrer noopener"><img decoding="async" loading="lazy" width="500" height="625" src="https://www.gafencushop.com/wp-content/uploads/2023/07/The-Cakery.jpg" alt="" class="wp-image-76496" srcset="https://www.gafencushop.com/wp-content/uploads/2023/07/The-Cakery.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2023/07/The-Cakery-200x250.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/07/The-Cakery-224x280.jpg 224w" sizes="(max-width: 500px) 100vw, 500px" /></a></figure></div>


<p>The Cakery’s custom range of baked goods doesn’t just stop with large-sized birthday or other celebratory cakes, they also make cupcakes with personalised toppers and other sweet treats like macaroons. The best thing about shopping for bespoke cakes here is the pre-available range of cake designs, that fall under different themes such as florals, cartoons, fashion and more, which can be customised to match your taste. They are best suited for people who can easily get overwhelmed with coming up with ideas for their cakes. But, if you want something completely unique, then, you can opt for that too.</p>



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<p><em>For orders, call (852) 2816 1838</em></p>



<h3 class="wp-block-heading">Baking Maniac</h3>


<div class="wp-block-image">
<figure class="aligncenter size-full"><a href="https://bakingmaniachk.com/" target="_blank" rel="noreferrer noopener"><img decoding="async" loading="lazy" width="768" height="588" src="https://www.gafencushop.com/wp-content/uploads/2023/07/baking-maniac.jpg" alt="" class="wp-image-76497" srcset="https://www.gafencushop.com/wp-content/uploads/2023/07/baking-maniac.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/07/baking-maniac-200x153.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/07/baking-maniac-600x459.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2023/07/baking-maniac-366x280.jpg 366w" sizes="(max-width: 768px) 100vw, 768px" /></a></figure></div>


<p>Baking Maniac is certainly a fitting name for this cake shop run by a mother and son duo, who are both baking aficionados with a combined experience of nearly 40 years in the industry. All you have to do is let them know your ideal cake design and they will deliver you a dessert that is visually appealing and very delectable, thanks to their use of the finest organic ingredients and a variety of flavour options that range from common ones like chocolate, strawberry and red velvet to rare picks like green tea, chilli bomb and bubble tea. To top that off, Baking Maniac donates 10 per cent of the price of your cake to local charities, making your celebrations even more memorable.</p>



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<p><em>For orders, email bakers@bakingmaniachk.com or Whatsapp (852) 6699 8093.</em></p>



<h3 class="wp-block-heading">Illibakes</h3>


<div class="wp-block-image">
<figure class="aligncenter size-full"><a href="https://www.facebook.com/p/Illibakes-100069073842935/" target="_blank" rel="noreferrer noopener"><img decoding="async" loading="lazy" width="768" height="768" src="https://www.gafencushop.com/wp-content/uploads/2023/07/illibakes.jpg" alt="" class="wp-image-76499" srcset="https://www.gafencushop.com/wp-content/uploads/2023/07/illibakes.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/07/illibakes-200x200.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/07/illibakes-100x100.jpg 100w, https://www.gafencushop.com/wp-content/uploads/2023/07/illibakes-600x600.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2023/07/illibakes-280x280.jpg 280w" sizes="(max-width: 768px) 100vw, 768px" /></a></figure></div>


<p>Like all the aforementioned cake stops, this establishment also makes Instagrammable cakes but what makes them stand out is the range of custom-made alcohol-infused cupcakes and cakes they have to offer. Some of the many flavours they have made so far include whisky chocolate, gin and tonic, marsala wine and coffee, and Bailey’s chocolate. Of course, there are non-alcoholic options too.</p>



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<p><em>For orders, email illianafbh@gmail.com or Whatsapp (852) 6200 1093.</em></p>



<h3 class="wp-block-heading">Ms B’s Cakery</h3>


<div class="wp-block-image">
<figure class="aligncenter size-full"><a href="https://www.msbscakery.hk/" target="_blank" rel="noreferrer noopener"><img decoding="async" loading="lazy" width="750" height="750" src="https://www.gafencushop.com/wp-content/uploads/2023/07/ms-b.jpg" alt="" class="wp-image-76500" srcset="https://www.gafencushop.com/wp-content/uploads/2023/07/ms-b.jpg 750w, https://www.gafencushop.com/wp-content/uploads/2023/07/ms-b-200x200.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/07/ms-b-100x100.jpg 100w, https://www.gafencushop.com/wp-content/uploads/2023/07/ms-b-600x600.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2023/07/ms-b-280x280.jpg 280w" sizes="(max-width: 750px) 100vw, 750px" /></a></figure></div>


<p>Think luxury but in the cake world, that would be the exact way to describe Ms B’s Cakery which was founded by Bonnae Gokson with the determination to rise the bars when it comes to decorative cakes, and she was certainly successful with her goals as the cakery is now described as Asia’s finest. All the cakes from Ms B’s Cakery look so photogenic due to the choice of vibrant colours for the fondants. As impressive as their appearances, these sugar arts also taste fantastic with the cake shop making desserts using mouther-watering flavour combinations like Carrot Cake With Walnuts, Cream Cheese &amp; Pineapple; Vanilla Butter Cake &amp; Blueberry Marble Cake With Blue &amp; Blackberry Jam; Signature Beetroot Red Velvet Cake With Cafe Au Lait Buttercream, Chocolate Chips &amp; Pecan, and other pairings.</p>



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<p><em>For orders, email info@msbscakery.hk or call (852) 2815 8303</em></p>


From Elegant to Extravagant: Hong Kong’s Best Cake Shops for Bespoke Cakes


<figure class="wp-block-video"><video autoplay controls src="https://www.igafencu.com/video/2307/2307_GMHK_Whey.mp4"></video></figure>



<p>With one Michelin star under his belt, or apron, Barry Quek is one of a new generation of Asian chefs trained in European cuisine who are reclaiming the tropes of Singaporean fusion food. By honouring the various cultures that coexist in his homeland, incorporating new ingredients and embracing the curiosity of crossover, Quek’s reinterpretations of traditional fare celebrate his Lion City heritage in exciting, emotional and unexpected ways.</p>


<div class="wp-block-image">
<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/07/Chef-Barry-Quek-Whey-1_p.jpg" alt="" class="wp-image-76456" srcset="https://www.gafencushop.com/wp-content/uploads/2023/07/Chef-Barry-Quek-Whey-1_p.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/07/Chef-Barry-Quek-Whey-1_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/07/Chef-Barry-Quek-Whey-1_p-420x280.jpg 420w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>An elegant play on the humble rattan as a reflection of his regionally inspired cuisine is unmissable upon stepping into Whey, his smart restaurant in Central. The woven expanses of rattan represent the craft, the human touch and the vernacular – all qualities that resonate with his dining concept. Domed rattan along the ceiling is juxtaposed with brass accents, and oak veneers compliment the overall tonality while bringing a sense of intimacy to the space.</p>



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<p>“The idea for this restaurant is to pay homage to my Hokkien roots,” says Quek. “Growing up, I really enjoyed eating my mom’s homemade food. Both the ambience and the food I prepare here are reflections of my own upbringing.”</p>


<div class="wp-block-image">
<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/07/Whey-Interior-1_p.jpg" alt="" class="wp-image-76461" srcset="https://www.gafencushop.com/wp-content/uploads/2023/07/Whey-Interior-1_p.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/07/Whey-Interior-1_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/07/Whey-Interior-1_p-420x280.jpg 420w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Echoing the interior design conviction of realising new, meaningful encounters with old, modest materials, the recently launched spring menu is the real star of this gastronomic show. Its prologue, <strong>Ang Mo Kio</strong>, which is Hokkien for tomatoes, is presented as a tomato tartlet. Inside a thin, crispy shell are layers of semi-dried tomatoes and fermented tomato jelly, a whole, softly pickled cherry tomato, and basil oil. The tart is then garnished with a variety of herbs and edible flowers, such as oregano and ginger flower powder.</p>



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<p>The restaurant also considers sustainability, and this eco-aware ethos is perfectly exemplified by its name. The liquid leftovers after milk has curdled is called whey and is frequently thrown away. Chef Quek, however, sees it as just the component to modify and enhance dishes and cocktails. Food waste is reduced by using every possible ingredient in inventive creations and unheard-of combinations.</p>


<div class="wp-block-image">
<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/07/White-asparagus-razor-clams-candlenuts_p.jpg" alt="" class="wp-image-76463" srcset="https://www.gafencushop.com/wp-content/uploads/2023/07/White-asparagus-razor-clams-candlenuts_p.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/07/White-asparagus-razor-clams-candlenuts_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/07/White-asparagus-razor-clams-candlenuts_p-420x280.jpg 420w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Enter <strong>Spring Peas and Mackerel</strong>. Plated in a wooden bowl and surrounded by fresh and raw vegetable garnishes, this dish showcases fresh spring peas and unripe strawberries. These are paired with slightly torched mackerel, whose salty, flaky meat further amplifies the delicate sweetness of the produce and the accompanying creamy whey sauce. A drizzle of leek oil brings it all together with a subtle earthy undertone.</p>



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<p>Most notable for the smoke wafting from the dry ice used in its presentation, <strong>Di Har</strong> is stacked to let diners experience textures in each bite, from the calamansi jelly and mousse base to the shrimps and caviar on top. It is followed by a creamy soup of White Asparagus, which is given a jolt of texture from the chewy bamboo clams and the roasted candlenuts.</p>


<div class="wp-block-image">
<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/07/Osmanthus-sorbet-aiyu-jelly_p.jpg" alt="" class="wp-image-76458" srcset="https://www.gafencushop.com/wp-content/uploads/2023/07/Osmanthus-sorbet-aiyu-jelly_p.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/07/Osmanthus-sorbet-aiyu-jelly_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/07/Osmanthus-sorbet-aiyu-jelly_p-420x280.jpg 420w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Asked how Whey stands out from its competitors, Quek confidently claims that <strong>Whey’s Brioche</strong> makes his kitchen distinctive. He says: “When eaten together with the rich, silky buah keluak emulsion, the combination is a one-of-a-kind experience that keeps diners coming back for more.”</p>



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<p>Served on a no-fuss white porcelain plate,<strong> Threadfin Fish</strong> is grilled over charcoal until the skin is crispy. A velvety layer of potato mousse, spring-onion oil, coconut XO sauce and sambal chilli acts as a surprise number underneath.</p>


<div class="wp-block-image">
<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/07/New-territories-chicken-spring-onion_p.jpg" alt="" class="wp-image-76457" srcset="https://www.gafencushop.com/wp-content/uploads/2023/07/New-territories-chicken-spring-onion_p.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/07/New-territories-chicken-spring-onion_p-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/07/New-territories-chicken-spring-onion_p-420x280.jpg 420w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p><strong>Ji Fan</strong>, Whey’s interpretation of Hainanese chicken rice, is a new main addition inspired by his grandmother’s Chinese roots. A refined version of a Singaporean staple,<strong> Dry Curry Laksa Mee</strong> is elevated by baby shrimp and grilled abalone, with each noodle strand soaking up the rich, aromatic laksa sauce.</p>



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<p><strong>Peanut Ice Cream</strong> reimagines essential components of achar salad to produce an unconventional flavour combination from fresh and fermented pineapple, peanut praline bits and chillies.</p>


<div class="wp-block-image">
<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/07/Petit-four_Plume-kueh-lapis-Sesame-madeleine-meringue_p_clip.jpg" alt="" class="wp-image-76459" srcset="https://www.gafencushop.com/wp-content/uploads/2023/07/Petit-four_Plume-kueh-lapis-Sesame-madeleine-meringue_p_clip.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/07/Petit-four_Plume-kueh-lapis-Sesame-madeleine-meringue_p_clip-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/07/Petit-four_Plume-kueh-lapis-Sesame-madeleine-meringue_p_clip-420x280.jpg 420w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Through these edible cultural elements, its modern glass-panel partitions and Scandinavian blinds, Whey captures the sophisticated confluence of East and West. It is this well-executed convergence that not only bestows its unique flair but also cleverly represents the diverse cultural makeup of the Central neighbourhood.</p>



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<p><em>Location: Whey, UG/F, The Wellington, 198 Wellington Street, Central. Tel: +852 2693 3198.</em></p>



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<p><em>Photos: Whey</em>, Video: <em>Jack Fontanilla</em></p>


Whey Ahead: Chef Barry Quek puts an astonishing new spin on Singaporean fusion at Whey


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<p>Spanish food is a vibrant testament to the country’s diverse heritage. Hong Kongers just can’t seem to get enough of this spirited cuisine, as countless new concepts have come to join the fray, injecting the landscape with a fresh, youthful spirit. At Bayfare Social, the tapas-inspired neighbourhood bar-cum gastro market that is a part of Rosewood’s throng of restaurants, it is easy to overeat. Trays of flavourful and colourful dishes are continually carried about by servers. It has the same impact and effect as sushi served on a conveyor belt, mobile churrasco and dim-sum carts. Ensconced in tall chairs at the gleaming marble dining counters, you will continue to gather morsels and much more to munch on.</p>


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<p>As far as culinary traditions go, Spain has plenty to offer. Known for being outgoing and sociable by nature, Spaniards have a deep affinity for centring joyous occasions around a table full of food. Many would agree that a celebratory feast is an integral part of Mediterranean culture. Safe to say, there are no restrictions here, besides perhaps your budget.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-JORGE-VERA-GUTIERREZ3-1-683x1024.jpg" alt="" class="wp-image-75959" width="500" height="750" srcset="https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-JORGE-VERA-GUTIERREZ3-1-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-JORGE-VERA-GUTIERREZ3-1-scaled-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-JORGE-VERA-GUTIERREZ3-1-scaled-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-JORGE-VERA-GUTIERREZ3-1-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-JORGE-VERA-GUTIERREZ3-1-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-JORGE-VERA-GUTIERREZ3-1-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-JORGE-VERA-GUTIERREZ3-1-1365x2048.jpg 1365w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-JORGE-VERA-GUTIERREZ3-1-scaled.jpg 1707w" sizes="(max-width: 500px) 100vw, 500px" /></figure></div>


<p>Yet, even with that particular concern, Head Chef Jor ge Ver a Gutiérrez’s offerings are as authentic as they can get without spending above one’s allotted budget. He says: “We assure our customers that the high quality of Spanish food we serve is value for money. People can really take a breather here, relax and enjoy the Spanish vibe.”</p>



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<p>Gutiérrez has developed a dining experience unlike any other in his lively restaurant – as much about the food as it is an immersion into the simple, thoughtful, self-effacing temperament of his homeland. In their efforts to build a food commune in a bustling city location, let alone in a hotel adjacent to a shopping mall, Gutierrez and his team just happened to have also created the finest place to eat Spanish food.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Grilled-Spanish-Sea-Bass-1024x1536-1-683x1024.jpg" alt="" class="wp-image-75962" width="500" height="750" srcset="https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Grilled-Spanish-Sea-Bass-1024x1536-1-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Grilled-Spanish-Sea-Bass-1024x1536-1-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Grilled-Spanish-Sea-Bass-1024x1536-1-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Grilled-Spanish-Sea-Bass-1024x1536-1-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Grilled-Spanish-Sea-Bass-1024x1536-1-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Grilled-Spanish-Sea-Bass-1024x1536-1.jpg 1024w" sizes="(max-width: 500px) 100vw, 500px" /></figure></div>


<p>This vibrant enclave is emphasised by the use of dangling ferns and wild leaves on the ceiling and the strategic placement of separate open preparation counters dedicated to wines, mains and other gastronomic offerings. It also plays with balance, from the traditional brown clay pot displays and the Machuca tiles to the edgy geometric accents and the quirky yet nostalgic menu.</p>


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<p>In true Spanish dining style, the elaborate spread is sure to enliven every celebration. There is charcuterie, tapas and a variety of paella. Everything is as splashy as the restaurant itself and hits a level 10 on the flavour scale. The new brunch menu, for example, begins with a refreshing and decadent seafood platter with jet-fresh Boston lobster, oysters and tiger prawns. The juicy Hokkaido shellfish in Scallop Tiradito – a Peruvian-inspired preparation – are enhanced by Spanish-style escabeche dressing and avocado.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Tomato-Salad-1-1-1024x683.jpg" alt="" class="wp-image-75964" width="768" height="512" srcset="https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Tomato-Salad-1-1-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Tomato-Salad-1-1-scaled-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Tomato-Salad-1-1-scaled-800x533.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Tomato-Salad-1-1-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Tomato-Salad-1-1-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Tomato-Salad-1-1-1536x1024.jpg 1536w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Tomato-Salad-1-1-2048x1365.jpg 2048w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p>Even the lighter options make a bold impact. Starters are followed by traditional tapas of Ibérico Ham Croquetas with aioli, Padrón Peppers sprinkled with sea salt, and Chorizo a la Sidra, a classic appetiser of chorizo braised in cider.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Cochinillo-Asado-1-1-683x1024.jpg" alt="" class="wp-image-75965" width="500" height="750" srcset="https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Cochinillo-Asado-1-1-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Cochinillo-Asado-1-1-scaled-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Cochinillo-Asado-1-1-scaled-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Cochinillo-Asado-1-1-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Cochinillo-Asado-1-1-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Cochinillo-Asado-1-1-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Cochinillo-Asado-1-1-1365x2048.jpg 1365w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Cochinillo-Asado-1-1-scaled.jpg 1707w" sizes="(max-width: 500px) 100vw, 500px" /></figure></div>


<p>Following this eminently intriguing preamble are the hearty mains. Cochinillo Asado, the chef’s famous crispy-skinned roasted Spanish suckling pig with fried potatoes and homemade pork sauce, is smartly paired with a pan of Seafood Paella laden with clams, prawns, squid and aioli.</p>


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<figure class="aligncenter size-large is-resized"><img decoding="async" loading="lazy" src="https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Seafood-Paella1-1-683x1024.jpg" alt="" class="wp-image-75966" width="500" height="750" srcset="https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Seafood-Paella1-1-683x1024.jpg 683w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Seafood-Paella1-1-scaled-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Seafood-Paella1-1-scaled-800x1200.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Seafood-Paella1-1-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Seafood-Paella1-1-768x1152.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Seafood-Paella1-1-1024x1536.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Seafood-Paella1-1-1365x2048.jpg 1365w, https://www.gafencushop.com/wp-content/uploads/2023/06/Bayfare-Social-Seafood-Paella1-1-scaled.jpg 1707w" sizes="(max-width: 500px) 100vw, 500px" /></figure></div>


<p>The best finale to this exceptional weekend spread is an indulgent dessert, courtesy of the traditional Spanish treat of Churros dipped in chocolate or tart of the day.</p>



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<p>In Spain, gathering with friends and family to share food is a way of life that keeps people connected and is regarded as beneficial to mental health. Without fail, at the core of each gathering is a delicious spread, a tradition that Bayfare Social is committed to upholding. It not only delivers an authentic Spanish dining experience to Hong Kong but also surprises and delights with innovative twists and a huge helping of national pride.</p>



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<p><em><strong>BAYFARE SOCIAL</strong> 5/F, Victoria Dockside, 18 Salisbury Road, Rosewood &#8211; Hong Kong, +852 3981 8732</em></p>



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<p>Photos: Bayfare Social </p>



<p>Video: Jack Fontanilla</p>


Tapas Territory: The Spanish mains shine at Bayfare Social, where dining is a lively moving feast


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<p>Ask an Indian friend where to find the best Indian food in Hong Kong and the prompt answer will be: “At our house.” It is not feasible, though, to show up at a friend’s home, let alone unannounced, whenever we crave Indian food. Within the bustling cityscape of Tsim Sha Tsui, the thriving local Indian community has unabashedly and generously shared its culinary heritage with those of us who can’t get enough of the country’s spice-infused favourites. A standout among all of these establishments is the Gaylord Indian Restaurant, which has been operating since 1972.</p>



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<p>“We have kept our menu true to its Indian roots while also adapting to the change of times in food trends,” says owner and general manager Rajeev Bhasin. “It makes my heart full when I see frequent customers now have grandkids that they also bring here. I hope we’ll have another 50 years to celebrate with them.”</p>


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<p>Like its palatable offerings, Gaylord’s interior design makes a lasting impression. A wall of art and gold photo frames and a golden Ganesha greet diners, beckoning the way into what is seemingly a two-room design. The restaurant proudly displays a dazzling new façade via peacock teal and bright orange upholstered booths and chairs that contrast with the salmon-pink walls. Envisioned to be a place with a lot of colours, the overall effect pays tribute to both India’s history and modern culture. The previously wood-carved pillar partitions now breathe new life, dangling as accents to the already exceptional ceilings. It is with this consideration of detail that diners will encounter the intimacy of Gaylord’s India with a touch of Hong Kong influence. The space is, indeed, a veritable feast for the eyes and any Instagram feed.</p>


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<p>Of course, it’s the food that is the real star here, where authentic recipes have been tweaked to perfection for a one-of-a-kind Indian dining experience. Indian cuisine is, after all, among the world’s most enticing due to its vibrant colours and unusual spices. It has alternatives that suit every palate and diet and is distinctive while still being diversified. Such is the wonder of the 50th-anniversary tasting menu created by guest Master Chef Sanjeev Kapoor, which is unassumingly divided into categories like Relish, Amuse Bouche, Appetisers, Tandoori &amp; Kabab Course, Main Course and Dessert.</p>



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<p>Chilli Pineapple Sambal and Poppadum paired with Prawn Balchao Puri with Solkadhi [note: the menu online says Mushroom] make a great introduction to this spice-centred show. The soft, hollow dough balls are stuffed with prawns sprinkled with Goan spices and ooze with kokum-flavoured coconut milk. Vegetable Samosa, the ubiquitous Indian street snack that is a Gaylord classic, makes a cameo, its fried coned pastry filled with spiced potatoes and green peas.</p>


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<p>The harmony of both flavour and fragrance continues with Lemongrass Paneer Malai Tikka. Chunks of tandoor-grilled homemade cottage cheese with a hint of lemongrass and cream complement the stuffed kidney-bean cakes blended with aromatic spices of Rajma Bean Galouti Kabab, which come atop masala-baked bread.</p>



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<p>Like many Indian dishes, the renditions at Gaylord often come in pairs. Truffle Dum Jackfruit, subtly spiced and slowly cooked with coconut milk and truffle cream, is accompanied by Saffron Basmati Pulao Rice. Another flavourful favourite pairing is Shaam Savera with Smoked Pepper Makhani and Baby Beetroot and Walnut Raita. A signature main of the celebrity chef, the creamy balls are rolled in spinach purée and presented on a bed of smoked pepper sauce. Also of note are saucy Indian staples like black dal, which Kapoor elevates in Lalla Mussa Dal. The 36-hour slow-cooked green and black lentil dish, enlivened with a blend of aromatic herbs, is best enjoyed with freshly baked naan stuffed with ricotta cheese and truffle pâté.</p>


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<p>To satisfy anyone’s sweet tooth, Baked Jaggery Yogurt with Peach and Walnut ends this degustation demonstration with a wow. If that still isn’t enough, then make sure to save a little space for the cardamom- and saffron-infused homemade ice cream, Kesar Kulfi – one of the original offerings from the restaurant’s launch just over 50 years ago.</p>



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<p><a href="http://www.mayfare.com.hk/gaylord-overview.php" target="_blank" rel="noreferrer noopener">GAYLORD INDIAN RESTAURANT,</a> 5/F, Prince Tower, 12A Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong, +852 2376 1001</p>



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<p><em>Photos: Gay Lord Indian Restaurant</em></p>


Spice Fixing – The inventive dishes at the Gaylord Indian Restaurant keep getting better


<p>Both chefs and food lovers would agree that a dish must be relished and people should be able to appreciate the food’s different flavours, and wines have often been a trusted way to bring out a dish’s optimal taste. Case in point, many tasting menus created by fine dining restaurants will serve a glass of white or red that would complement the dish on the plate.</p>



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<p>While you can pair food with a drink from your personal wine collection or the one you newly bought from the store, some of these connoisseur-picked food and wine combinations will certainly impress your taste buds.</p>


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<p><strong>Peking Duck and Pinot Noir</strong></p>



<p>Food enthusiasts have different opinions when picking a wine bottle that matches perfectly with this popular Chinese dish, but the most common pick has always been Pinot Noir. This is because Peking Ducks have a rich salty and savoury taste to them due to the hoisin sauce that is added to the crispy duck meat. So, a wine like Pinot Noir which has a relatively high amount of acidity to it balances out the roasted duck’s intense flavours, making this one of the most favoured food and wine combinations.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/05/Shellfish-and-Japanese-Koshu-Wine.jpg" alt="" class="wp-image-74288" srcset="https://www.gafencushop.com/wp-content/uploads/2023/05/Shellfish-and-Japanese-Koshu-Wine.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/05/Shellfish-and-Japanese-Koshu-Wine-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/05/Shellfish-and-Japanese-Koshu-Wine-420x280.jpg 420w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p><strong>Shellfish and Japanese Koshu Wine</strong></p>



<p>This wine variety that originates from Japan has subtle notes of fruitiness allowing people to feel the refreshing taste of white grapes and apples in each sip with the Koshu wine being produced at a specific altitude and temperature. Such flavours, in combination with its low acidity, make this white wine variety a perfect drink to pair with shellfish dishes, which are often cooked with a thick layer of butter, as the food and the wine balance each other out. To enjoy the best of this wine pairing, you may want to try the Michelin-starred restaurant Arcane’s Lightly Cured Hokkaido Scallops with a glass of the Grace Wine Gris de Koshu 2021 which Chef Shane Osborn has featured in Arcane’s limited-edition menu in collaboration with CulinArt 1862 that is exclusively only available on the 17th and 18th of May.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/05/Raclette-and-Burgundy-Chardonnay.jpg" alt="" class="wp-image-74287" srcset="https://www.gafencushop.com/wp-content/uploads/2023/05/Raclette-and-Burgundy-Chardonnay.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/05/Raclette-and-Burgundy-Chardonnay-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/05/Raclette-and-Burgundy-Chardonnay-420x280.jpg 420w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p><strong>Raclette and Burgundy Chardonnay</strong></p>



<p>Another food and wine pairing that has been recommended by top chefs for the light texture of the wine to balance out the heaviness of the dish is the Raclette paired with a glass or more of Burgundy Chardonnay. For those unfamiliar, the Raclette is a classic French dish that is made by melting the Raclette cheese and eaten in combination with boiled potatoes, meat, pickles and spices. With the dish obviously being packed with calories and rich in flavours, a French wine like Bourgogne blanc has citrus notes and a subtle saltiness that make it go well with something heavy like a traditional Raclette.</p>


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<figure class="aligncenter size-full"><img decoding="async" loading="lazy" width="768" height="512" src="https://www.gafencushop.com/wp-content/uploads/2023/05/Wagyu-Steak-and-Rioja-Red-Wine.jpg" alt="" class="wp-image-74289" srcset="https://www.gafencushop.com/wp-content/uploads/2023/05/Wagyu-Steak-and-Rioja-Red-Wine.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2023/05/Wagyu-Steak-and-Rioja-Red-Wine-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2023/05/Wagyu-Steak-and-Rioja-Red-Wine-420x280.jpg 420w" sizes="(max-width: 768px) 100vw, 768px" /></figure></div>


<p><strong>Wagyu Steak and Rioja Red Wine</strong></p>



<p>Red wines have often been voted as the best wine to be paired with steaks, and apparently, there is a scientific reason for it. Red wines have a substance called tannins, particularly strong in the younger wines, which has a molecular structure that helps to melt fats, thus when paired with a dish like steak, it brings out the taste to the fullest by cutting into this thick layer of meat. True to this technique is Chef Stanley Wong’s recommended pairing – Binchotan-Grilled Australian Wagyu Striploin with Finca La Emperatriz Las Cenizas 2018 which can also be enjoyed at CulinArt 1862’s six-course tasting menu that has been created alongside Arcane.</p>


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