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<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>


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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/2023/07/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>


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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/2023/07/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>


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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/2023/07/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>


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<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>


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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/2023/07/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>


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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/2023/07/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

ten spices that add flavor and curry health benefits gafencu magazine feature image

The health benefits of spices

<p><div style="width: 640px;" class="wp-video">
<video class="wp-video-shortcode" id="video-52917-1" width="640" height="360" autoplay="1" preload="metadata" controls="controls"><source type="video/mp4" src="https://www.igafencu.com/video/2010/2010_GMHK_CHAAT.mp4?_=1" /><a href="https://www.igafencu.com/video/2010/2010_GMHK_CHAAT.mp4">https://www.igafencu.com/video/2010/2010_GMHK_CHAAT.mp4</a></video></div></p>
<p>With a population of over 1.35 billion souls, India boasts one of the world’s most vibrant, expansive culinary cultures, so much so that embarking on a quest to try every one of its dishes would be all but impossible in one lifetime. One particular high-end eatery, though, is bringing a very specific aspect of Indian cuisine to Hong Kong’s discerning diners – CHAAT, the Rosewood Hong Kong’s all-new Indian restaurant.&nbsp;</p>
<p><a href="//www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-4-1.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-52926" src="//www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-4-1.jpg" alt="CHAAT serves up an enticing array of street food favourites from across India gafencu magazine taste (4)" width="700" height="467" srcset="https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-4-1.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-4-1-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-4-1-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-4-1-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-4-1-500x334.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-4-1-400x267.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-4-1-600x400.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a></p>
<p>Headed by Chef de Cuisine Madav Tuli, CHAAT is a celebration of the vast country’s most beloved street foods. “We bring everything that is served on the streets of India, not just from the north, south or west,” explains Tuli, adding: “CHAAT is all about finger-licking good food that is raw in its nature, but that is then refined to fit into a Rosewood culture.”</p>
<p><figure id="attachment_52929" aria-describedby="caption-attachment-52929" style="width: 700px" class="wp-caption aligncenter"><a href="//www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-1.jpg"><img decoding="async" loading="lazy" class="wp-image-52929 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-1.jpg" alt="CHAAT serves up an enticing array of street food favourites from across India gafencu magazine taste" width="700" height="467" srcset="https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-1.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-1-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-1-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-1-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-1-500x334.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-1-400x267.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-1-600x400.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a><figcaption id="caption-attachment-52929" class="wp-caption-text">Raj Kachori</figcaption></figure></p>
<p>Perched on the fifth floor of the luxurious Rosewood Hong Kong, CHAAT boasts a wholly contemporary appeal that is at once welcoming and sophisticated. This is the arena where Chef Tuli takes his guests on a nostalgic romp through favourite dishes from such far-flung regions of India as Delhi, Kerala, Hyderabad, Punjab and Bengal. Each dish represents a separate cooking tradition, albeit with a refined twist, and no two plates taste the same, so the restaurant’s diners can explore numerous facets of the subcontinent’s street food at their leisure.</p>
<p><figure id="attachment_52967" aria-describedby="caption-attachment-52967" style="width: 466px" class="wp-caption aligncenter"><a href="//www.gafencushop.com/wp-content/uploads/2020/10/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3.jpg"><img decoding="async" loading="lazy" class="wp-image-52967 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/10/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3.jpg" alt="CHAAT serves up an enticing array of street food " width="466" height="621" srcset="https://www.gafencushop.com/wp-content/uploads/2020/10/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2020/10/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3-200x267.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/10/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3-210x280.jpg 210w, https://www.gafencushop.com/wp-content/uploads/2020/10/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3-120x160.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/10/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3-400x533.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /></a><figcaption id="caption-attachment-52967" class="wp-caption-text">CHAAT Tandoori</figcaption></figure></p>
<p>In keeping with this vision, for our own tasting, Chef Tuli prepared a staggering 13-course menu. While every dish was scrumptious, a few in particular merit special mention, as is the case with Raj Kachori. This savoury appetiser is not just a visual feast, every bite packs a multi-flavoured punch. Here, a crispy lentil puff is filled with potatoes, deep-fried lentils and pomegranate, liberally drizzled with tamarind, chutney and yoghurt, giving every mouthful a refreshingly light mouth-feel.&nbsp;</p>
<p><figure id="attachment_52928" aria-describedby="caption-attachment-52928" style="width: 466px" class="wp-caption aligncenter"><a href="//www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-6-1.jpg"><img decoding="async" loading="lazy" class="wp-image-52928 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-6-1.jpg" alt="CHAAT serves up an enticing array of street food favourites from across India gafencu magazine taste (6)" width="466" height="699" srcset="https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-6-1.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-6-1-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-6-1-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-6-1-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-6-1-400x600.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /></a><figcaption id="caption-attachment-52928" class="wp-caption-text">Black Pepper Chicken Tikka</figcaption></figure></p>
<p>CHAAT’s kebabs – sizzling meaty morsels that are lovingly cooked in the restaurant’s traditional Indian tandoor ovens – were also a major hit. First came the Kerala Grouper Tikka, a dish inspired by Hong Kong’s own love affair with the famed fish. Here, delicated slabs of Grouper are marinated in yoghurt before being cooked and what results is a melt-in-your-mouth concoction, with the yoghurt coating&nbsp;proffering an added layer of creaminess without overpowering the subtlety of the fish.&nbsp;</p>
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<p style="text-align: center;"><i>“CHAAT is about taking iconic Indian street foods and giving it a refined finesse”</i></p>
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<div>It was perhaps the CHAAT Tandoori platter, though, that was a true stunner. Featuring an array of iconic kebabs – featuring traditional offerings like Lamb Seekh Kebab, Sarson Prawn and Black Pepper Chicken Tikka as well as the slightly more unusual Black Angus Beef Short Rib Kebab – the selection was the perfect exploration of kebab culture. The beef was a particular surprise, not least because beef rarely appears on the menu for the country’s largely Hindu population, but the prime cut of juicy meat was a true palate pleaser.&nbsp;</div>
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<p><figure id="attachment_52956" aria-describedby="caption-attachment-52956" style="width: 700px" class="wp-caption aligncenter"><a href="//www.gafencushop.com/wp-content/uploads/2020/10/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-2.jpg"><img decoding="async" loading="lazy" class="size-full wp-image-52956" src="//www.gafencushop.com/wp-content/uploads/2020/10/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-2.jpg" alt="CHAAT serves up an enticing array of street food favourites from across India gafencu magazine taste (2)" width="700" height="462" srcset="https://www.gafencushop.com/wp-content/uploads/2020/10/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-2.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/10/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-2-200x132.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/10/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-2-424x280.jpg 424w, https://www.gafencushop.com/wp-content/uploads/2020/10/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-2-120x79.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/10/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-2-500x330.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/10/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-2-400x264.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/10/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-2-600x396.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a><figcaption id="caption-attachment-52956" class="wp-caption-text">Pork Cheek Vindaloo</figcaption></figure></p>
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<p>Of the mains, it was perhaps the Pork Cheek Vindaloo that stands out as the star of the show. An iconic dish from Goa, Kerala and other former Portuguese colony regions, this particular version of the curry sees pieces of pork simmered in a rich sauce brimming with garlic, vinegar, ginger, chili and spices until the meat is so tender it falls off the fork. Unlike other iterations, CHAAT’s take isn’t mind-numbingly spicy. Instead, it offers a slow burn that still allows the pork flavour to shine through – a deft showcase of Chef Tuli’s dedication to balancing flavours.&nbsp;</p>
<p><a href="//www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3-2.jpg"><img decoding="async" loading="lazy" class="wp-image-52930 size-full" src="//www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3-2.jpg" alt="CHAAT serves up an enticing array of street food favourites from across India gafencu magazine taste (3)" width="1600" height="1067" srcset="https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3-2.jpg 1600w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3-2-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3-2-800x534.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3-2-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3-2-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3-2-1024x683.jpg 1024w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3-2-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3-2-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3-2-400x267.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3-2-600x400.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2020/09/CHAAT-serves-up-an-enticing-array-of-street-food-favourites-from-across-India-gafencu-magazine-taste-3-2-1200x800.jpg 1200w" sizes="(max-width: 1600px) 100vw, 1600px" /></a></p>
<p>Turning to dessert, it was the Nimbu Tart that stole the show. This Indian take on the lemon tart sees lime as the hero ingredient of the cream, while the pastry has been infused with the subtle taste of cardamom for a delicate, spiced finish. Light, tangy and delicious, it served as the perfect counterpoint to the richness of the previous courses in another deft display of Chef Tuli’s ability to balance flavours and ingredients with refined finesse.</p>
<p style="text-align: left;">CHAAT, (852) 5239 9220.&nbsp;</p>
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CHAAT serves up an enticing array of street food favourites from across India gafencu magazine taste (5)

CHAAT serves up an enticing array of street food favourites from across India

<p><div style="width: 640px;" class="wp-video"><video class="wp-video-shortcode" id="video-39564-2" width="640" height="360" autoplay="1" preload="metadata" controls="controls"><source type="video/mp4" src="https://www.igafencu.com/video/1810/1810_GMHK_Restaurant_FangFang.mp4?_=2" /><a href="https://www.igafencu.com/video/1810/1810_GMHK_Restaurant_FangFang.mp4">https://www.igafencu.com/video/1810/1810_GMHK_Restaurant_FangFang.mp4</a></video></div></p>
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<p>While Lan Kwai Fong was once solely renowned for its countless drinking establishments and late-night entertainment haunts, spots where Hongkongers hit the hard stuff until well into the early hours of the morning, a change has surely come. Today – though it seems heresy to say – good grub is as much on the agenda of the LKF-bound as devil-may-care drink downing.</p>
<p><img decoding="async" loading="lazy" class="aligncenter wp-image-39567 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/09/Fang-Fang-boasts-funky-modern-interiors.jpg" alt="" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/09/Fang-Fang-boasts-funky-modern-interiors.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/09/Fang-Fang-boasts-funky-modern-interiors-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/09/Fang-Fang-boasts-funky-modern-interiors-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/09/Fang-Fang-boasts-funky-modern-interiors-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/09/Fang-Fang-boasts-funky-modern-interiors-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/09/Fang-Fang-boasts-funky-modern-interiors-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/09/Fang-Fang-boasts-funky-modern-interiors-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></p>
<p>Among the new generation of upmarket eateries to be found within LKF is Fang Fang, a permanently packed pan-Asian restaurant that certainly pushes the boundaries of contemporary cuisine. Opened just over a year ago, this thoroughly modern meal machine is headed by Executive Chef Wong Tai Po, a 14-year veteran of a number of London’s leading Asian fine dining establishments, as well as several of the best restaurants that Monaco, Switzerland and France have to offer.</p>
<p><figure id="attachment_39568" aria-describedby="caption-attachment-39568" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-39568 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/09/Fang-Fang-Executive-Chef-Wong-Tai-Po.jpg" alt="Fang Fang Executive Chef Wong Tai Po" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2018/09/Fang-Fang-Executive-Chef-Wong-Tai-Po.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2018/09/Fang-Fang-Executive-Chef-Wong-Tai-Po-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/09/Fang-Fang-Executive-Chef-Wong-Tai-Po-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2018/09/Fang-Fang-Executive-Chef-Wong-Tai-Po-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/09/Fang-Fang-Executive-Chef-Wong-Tai-Po-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-39568" class="wp-caption-text">Fang Fang Executive Chef Wong Tai Po</figcaption></figure></p>
<p>As if emphasising that he is bringing all his considerable experience to bear at Fang Fang, Wong’s menu reads like a mad dash across North Asia, taking in Hong Kong, China and a fair proportion of Japan. Outlining his strategy, he says: “You’ll find everything here – from dim sum and sushi to wok-fried dishes. In addition to using only the freshest ingredients, we also place a heavy premium on delivering a colourful, energetic presentation that allows each dish to tell its own story.”</p>
<p><figure id="attachment_39570" aria-describedby="caption-attachment-39570" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-39570 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/09/Hokkaido-Scallop-Ceviche.jpg" alt="Hokkaido Scallop Ceviche" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/09/Hokkaido-Scallop-Ceviche.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/09/Hokkaido-Scallop-Ceviche-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/09/Hokkaido-Scallop-Ceviche-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/09/Hokkaido-Scallop-Ceviche-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/09/Hokkaido-Scallop-Ceviche-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/09/Hokkaido-Scallop-Ceviche-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/09/Hokkaido-Scallop-Ceviche-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-39570" class="wp-caption-text">Hokkaido Scallop Ceviche</figcaption></figure></p>
<p>Keen to experience Wong’s culinary storytelling first hand, we tucked into our first appetiser – a colourful <strong>Hokkaido Scallop Ceviche</strong> served with watermelon pickle, watermelon foam, sliced red onions and cherry tomatoes. And, fair play to him, this initial serving alone was an apt testament to his ability to deconstruct expectations and traditional dishes alike, with this particular plate proving an amazing amalgam of soup and salad. The refreshing tartness of the watermelon and lime juice, cut by the sweet watermelon, was just the perfect foil for the deliciously smooth morsels of scallop sashimi.</p>
<p>Next to test our taste buds was the second appetiser – <strong>Chilean Sea Bass Kataifi</strong>. The presentation of the dish is an unashamed show-stopper, largely on account of the semi-fluorescent pink hues of the beetroot yoghurt sauce and the bright orange spicy mayonnaise that rest at the bottom of the plate.</p>
<p><figure id="attachment_39566" aria-describedby="caption-attachment-39566" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-39566 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/09/Chilean-Sea-Bass-Kataifi.jpg" alt="Chilean Sea Bass Kataifi" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/09/Chilean-Sea-Bass-Kataifi.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/09/Chilean-Sea-Bass-Kataifi-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/09/Chilean-Sea-Bass-Kataifi-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/09/Chilean-Sea-Bass-Kataifi-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/09/Chilean-Sea-Bass-Kataifi-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/09/Chilean-Sea-Bass-Kataifi-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/09/Chilean-Sea-Bass-Kataifi-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-39566" class="wp-caption-text">Chilean Sea Bass Kataifi</figcaption></figure></p>
<p>Proving that you should never judge a cook book by its cover, the very first bite uncovered a surprisingly subtle flavour profile. While the sea bass was cooked to perfection, it was the kataifi – a shredded pastry of Greco-Lebanese origin – that delivered the most memorable mouthfuls.</p>
<p>Wong then opted to highlight his prowess in delivering more traditional fare with his <strong>Kuromitsu Buta Kakuni</strong> – braised pork belly encased enticingly in a flavour-packed sauce blended from Japanese black honey and Japanese vinegar. Each cubed meaty morsel sat atop a lettuce leaf, lightening the pork’s richness while also allowing us to unashamedly dig in, fingers first.</p>
<p><figure id="attachment_39571" aria-describedby="caption-attachment-39571" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-39571 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/09/Spicy-Popcorn-Chicken.jpg" alt="Spicy Popcorn Chicken" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/09/Spicy-Popcorn-Chicken.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/09/Spicy-Popcorn-Chicken-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/09/Spicy-Popcorn-Chicken-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/09/Spicy-Popcorn-Chicken-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/09/Spicy-Popcorn-Chicken-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/09/Spicy-Popcorn-Chicken-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/09/Spicy-Popcorn-Chicken-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-39571" class="wp-caption-text">Spicy Popcorn Chicken</figcaption></figure></p>
<p>Plate well and truly cleared, it was back to Fang Fang’s signature modern fusion flair with <strong>Spicy Popcorn Chicken</strong>. Its name proved doubly apt – not only are the tender pieces of chicken thigh proportionately bite-sized, but the chef has also added homemade caramel popcorns to this Sichuanese-derived dish. It proved an inspired move, with the sugary kernels serving to keep the dish’s high spice levels at bay, while also restricting the taste bud-numbing effects of the ma la spice to an acceptable minimum. That said, if you’re not a fan of spicy food, perhaps best give this one a miss.</p>
<p><figure id="attachment_39565" aria-describedby="caption-attachment-39565" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-39565 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/09/Beef-Short-Ribs.jpg" alt="Beef Short Ribs" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/09/Beef-Short-Ribs.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/09/Beef-Short-Ribs-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/09/Beef-Short-Ribs-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/09/Beef-Short-Ribs-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/09/Beef-Short-Ribs-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/09/Beef-Short-Ribs-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/09/Beef-Short-Ribs-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-39565" class="wp-caption-text">Beef Short Ribs</figcaption></figure></p>
<p>After plating colourful sauces and deconstructed dishes, Wong chose a surprisingly unadorned item for his grand finale. The focus of the simply-monikered <strong>Beef Short Ribs</strong> rests squarely on the perfectly cooked slow-cooked beef – a task that apparently requires more than twelve hours of precision preparation in a sous vide system – with the accompanying slivers of deep-fried lemongrass and lemongrass gravy serving only to heighten its melt-in-your-mouth memorableness.</p>
<p>From neon-hued sauces to hybrid soup-salads, Fang Fang disrupts the traditionally accepted notions of exactly what Asian food should look and taste like, while still offering the very best flavours for which its chosen regional cuisines are rightly famed for. It’s a challenging balancing act, but one that Wong pulls off superbly and seemingly with little sweat.</p>
<p><em>Fang Fang. 8th Floor, LKF Tower, 33 Wyndham Street, Central. (852) 2983 9083. <a href="http://www.fangfang.com.hk/">http://www.fangfang.com.hk</a></em></p>
<p><em>Text: Tenzing Thondup</em></p>


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