Ad Category Above Title [D:1440×400 M:1440×400]

gafencu Shop

gafencu  app

Ad Category Sidebar [D:300×300 M:300×300]

Ad Video Category Above Title

It&#8217;s been a few months since we last sampled the delicious Nordic fare at <a href="//www.gafencushop.com/flying-elk-nordic-food/">The Flying Elk</a>, the Hong Kong eatery masterminded by three Michelin-starred Stockholm-born superchef Björn Frantzén, and already it seems the posh Scandinavian restaurant has something new up its sleeve. We&#8217;re speaking, of course, about its all-new seasonal tasting menu.
<figure id="attachment_46095" aria-describedby="caption-attachment-46095" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-46095" src="//www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Chicken-Croquettes.jpg" alt="The Flying Elk Chicken Croquettes" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Chicken-Croquettes.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Chicken-Croquettes-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Chicken-Croquettes-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Chicken-Croquettes-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Chicken-Croquettes-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Chicken-Croquettes-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Chicken-Croquettes-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-46095" class="wp-caption-text">Chicken Croquettes</figcaption></figure>
Kicking off the six-course line-up was Chicken Croquettes, bite-size balls filled with creamy chicken and shiitake mushroom, complemented with shimeji mushrooms and a delicious parsley emulsion dipping sauce. Next to the table was another appetiser, the Oyster &#8220;Rockefeller&#8221;, with a generously portioned oyster topped with a rich cheese and placed atop a bed of spinach hitting all the right umami notes.
<figure id="attachment_46096" aria-describedby="caption-attachment-46096" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-46096" src="//www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Roasted-Scallops.jpg" alt="The Flying Elk Roasted Scallops" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Roasted-Scallops.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Roasted-Scallops-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Roasted-Scallops-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Roasted-Scallops-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Roasted-Scallops-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-46096" class="wp-caption-text">Roasted Scallops</figcaption></figure>
Scarcely had we finished when the Roasted Scallop, one of the signature dishes at The Flying Elk, arrived. A contrast of textures and flavours, the crispy potato flakes and truffle-enriched scrambled egg acted as the perfect foil for the succulent scallop. Without pausing for breath, we then dug into the White Asparagus. Obviously created with the vegetable aficionado in mind, delicate slices of the legume were surrounded in a smorgasbord of peas, pistachio, curried onions and herbs and liberally garnished with a saffron beurre blanc sauce. While the visual effect was stunning, the dish proper was slightly overwhelming, with its many components fighting for dominance with every bite.
<figure id="attachment_46097" aria-describedby="caption-attachment-46097" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-46097" src="//www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-White-Asparagus.jpg" alt="The Flying Elk White Asparagus" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-White-Asparagus.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-White-Asparagus-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-White-Asparagus-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-White-Asparagus-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-White-Asparagus-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-White-Asparagus-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-White-Asparagus-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-46097" class="wp-caption-text">White Asparagus</figcaption></figure>
The main course – Ox Cheeks &#8220;48H&#8221; – though, more than redeemed the experience. Here, every morsel of the generous portion of ox cheek had a heavenly melt-in-your-mouth texture guaranteed to thrill any meat-minded diner. The brussels sprouts and pickled onions, meanwhile, lent added dimensions of tartness and crunch, with the sweet caramelised onion velouté drawing the whole dish together.
<figure id="attachment_46094" aria-describedby="caption-attachment-46094" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-46094" src="//www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Blood-Orange-Sorbet.jpg" alt="The Flying Elk Blood Orange Sorbet" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Blood-Orange-Sorbet.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Blood-Orange-Sorbet-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Blood-Orange-Sorbet-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Blood-Orange-Sorbet-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-Blood-Orange-Sorbet-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-46094" class="wp-caption-text">Blood Orange Sorbet</figcaption></figure>
Though we were well and truly satiated at this point, we just had to sample the grand finale, the beautifully hued Blood Orange Sorbet. Tart yet sweet, it offered the perfect counterpoint to the heaviness of the dishes preceding it, an effect heightened by the added crunch of caramelised hazelnuts.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-46093" src="//www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-ambience.jpg" alt="The Flying Elk ambience" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-ambience.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-ambience-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-ambience-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-ambience-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-ambience-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-ambience-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/05/The-Flying-Elk-ambience-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
From start to finish, the new seasonal menu perfectly showcases the flexibility and wide appeal of Scandinavian cuisine, while also highlighting the finesse with which The Flying Elk translates traditional themes into contemporary plates. All in all, it was a wholly enjoyable experience, and one equally suited for a romantic date night or a casual catch-up with loved ones.
The new six-course tasting menu at The Flying Elk is priced at HK$595 per person, with the option of a Swedish Beer pairing for HK$265 per person and a wine pairing option at HK$500 per person also on offer. 
<a href="http://www.theflyingelk.com/">The Flying Elk</a>. 2F Wyndam Mansion, 32 Wyndham Street, Central. (852) 2898 3788.

New seasonal tasting menu at The Flying Elk

Sampling the new seasonal tasting menu at The Flying Elk

<div style="width: 640px;" class="wp-video">
<video class="wp-video-shortcode" id="video-44577-1" width="640" height="360" autoplay="1" preload="metadata" controls="controls"><source type="video/mp4" src="https://www.igafencu.com/video/1904/1904_GMHK_FlyingElk.mp4?_=1" /><a href="https://www.igafencu.com/video/1904/1904_GMHK_FlyingElk.mp4">https://www.igafencu.com/video/1904/1904_GMHK_FlyingElk.mp4</a></video></div>
&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 
Apparently the kind of stealth cuisine that has long ducked the fine-dining radar of even the Fragrant Harbour’s boldest big eaters, it seems that Nordic fare might have, at last, come in from the cold. Until recently solely synonymous with the make-do meatballs of Swedish self-assembly sofa retailers, sumptuous Scandinavian-style suppers are finally on offer at a high-end Hong Kong dinery. And it doesn’t seem a moment too soon.
Given Hong Kong’s renowned appetite for menus of a more maverick nature, it’s no surprise that The Flying Elk – an unashamed Nordic noshery – has found a ready welcome amid the hotpot houses and bijou bistros of downtown Central. An admittedly novel notion, it arrives on the city’s nightlife (and lunch life) scene courtesy of Maximal Concepts – the SAR-based hospitality group behind Mott 32 and Brickhouse, to name but two – and Björn Frantzén, the redoubtable three Michelin-starred Stockholm-born superchef.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-44583" src="//www.gafencushop.com/wp-content/uploads/2019/04/The-Flying-Elk-boasts-Scandinavian-flourishes.jpg" alt="The Flying Elk boasts Scandinavian flourishes" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/04/The-Flying-Elk-boasts-Scandinavian-flourishes.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/04/The-Flying-Elk-boasts-Scandinavian-flourishes-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/04/The-Flying-Elk-boasts-Scandinavian-flourishes-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/04/The-Flying-Elk-boasts-Scandinavian-flourishes-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/04/The-Flying-Elk-boasts-Scandinavian-flourishes-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/04/The-Flying-Elk-boasts-Scandinavian-flourishes-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/04/The-Flying-Elk-boasts-Scandinavian-flourishes-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Cards on the table, this isn’t actually the first time Frantzén has tempted hungry Hongkongers with his own brand of Stockholm home-cooking. Indeed, it was just over two years ago that Sheung Wan-set Frantzén’s Kitchen opened its doors, a dining spot rightly famed for its Nordic-Asian fusion fare. The key difference with his latest venture, though, is that it makes no concession for local tastes, defiantly serving solely Scandinavian dishes in an ambiguously authentic Nordic style.
Even the name of his new establishment hints at his unwillingness to compromise – a native of the forests of Sweden, the mythical flying elk could neither be captured nor tamed. Indeed, a similarly Nordic defiance permeates the restaurant that bears the beast’s name, with even its log cabin stylings more than hinting that this is not just another fad-focussed downtown dinery.
<figure id="attachment_44578" aria-describedby="caption-attachment-44578" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-44578" src="//www.gafencushop.com/wp-content/uploads/2019/04/Chef-Jim-Löfdahl-of-The-Flying-Elk.jpg" alt="Chef Jim Löfdahl of The Flying Elk" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2019/04/Chef-Jim-Löfdahl-of-The-Flying-Elk.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2019/04/Chef-Jim-Löfdahl-of-The-Flying-Elk-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/04/Chef-Jim-Löfdahl-of-The-Flying-Elk-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2019/04/Chef-Jim-Löfdahl-of-The-Flying-Elk-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/04/Chef-Jim-Löfdahl-of-The-Flying-Elk-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-44578" class="wp-caption-text">Chef Jim Löfdahl of The Flying Elk</figcaption></figure>
Charged with maintaining that authenticity while Frantzén is away tending his global interests is his protégé and long-term collaborator, Chef Jim Löfdahl. As bullish as his boss when it comes to his commitment to delivering top-class cuisine time after time, he says: “Fine dining is really cooking taken to the next level. To be able to perform in that kind of environment, you need to be able to push yourself every day and to always be on top of your game.”
<figure id="attachment_44580" aria-describedby="caption-attachment-44580" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-44580" src="//www.gafencushop.com/wp-content/uploads/2019/04/Roasted-Scallops.jpg" alt="Roasted Scallops" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2019/04/Roasted-Scallops.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2019/04/Roasted-Scallops-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/04/Roasted-Scallops-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2019/04/Roasted-Scallops-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/04/Roasted-Scallops-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-44580" class="wp-caption-text">Roasted Scallops</figcaption></figure>
Keen to determine whether there’s more to their menu than just Swedish sweet talk, we opted to commence our contemplation of the comestibles on offer with the Roasted Scallops, one of the restaurant’s signature dishes. A compelling combination of scrambled egg, truffles, crispy potatoes and scallops, all atop a warm layer of beurre noisette, as a statement of intent, it’s hard to fault.
Next up was the Roasted Beetroots – presented astride a spinach-and-watercress bed – a dash of&nbsp; almond and truffle vinaigrette provided a suitably piquant counterpoint. The standout here, though, was the cream of Jerusalem artichoke, which underpinned the whole of this vegetarian delight.
<figure id="attachment_44579" aria-describedby="caption-attachment-44579" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-44579" src="//www.gafencushop.com/wp-content/uploads/2019/04/Poached-Cod.jpg" alt="Poached Cod" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2019/04/Poached-Cod.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2019/04/Poached-Cod-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/04/Poached-Cod-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2019/04/Poached-Cod-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/04/Poached-Cod-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-44579" class="wp-caption-text">Poached Cod</figcaption></figure>
With the appetisers more than passing muster, it was then on to the Poached Cod. This proved a dish so impressively prepared and so delightfully delivered that it left us yearning for just one more dollop of its subtly lemon-flavoured onion cream glaze.
<figure id="attachment_44584" aria-describedby="caption-attachment-44584" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-44584" src="//www.gafencushop.com/wp-content/uploads/2019/04/Venison.jpg" alt="Venison" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2019/04/Venison.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2019/04/Venison-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/04/Venison-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2019/04/Venison-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/04/Venison-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-44584" class="wp-caption-text">Venison</figcaption></figure>
While not wanting to belittle any of the taste bud titillations that preceded it, just about everything paled in comparison to the Venison victorious, the main course nonpareil. Perhaps as a sign of just how rare it is to find such exquisitely-served game in Hong Kong, we fell upon it with relish, devouring it in record time. Overall, the pairing of berries with the fulsomely fatty meat proved an effective – yet suitably subtle – touch, with any gaminess dialed down just enough to make it genuinely delicious.
<figure id="attachment_44581" aria-describedby="caption-attachment-44581" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-44581" src="//www.gafencushop.com/wp-content/uploads/2019/04/Sticky-Toffee-Pudding.jpg" alt="Sticky Toffee Pudding" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2019/04/Sticky-Toffee-Pudding.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2019/04/Sticky-Toffee-Pudding-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/04/Sticky-Toffee-Pudding-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2019/04/Sticky-Toffee-Pudding-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/04/Sticky-Toffee-Pudding-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-44581" class="wp-caption-text">Sticky Toffee Pudding</figcaption></figure>
Then, making us oddly nostalgic for the Nordic nights we had – admittedly – never known, it was on to the Sticky Toffee Pudding. Doused in a generous ginger butterscotch sauce, this is just a must for anyone who feels as though Christmas cuisine can never truly&nbsp; outstay its welcome.
So, can Nordic comfort food woo the wavering diners of Hong Kong away from such safe harbour staples as French, Italian, Korean and Japanese cuisine? The answer would have to be very much in the affirmative. After all, it may just be that the famously long Scandinavian nights are really just a pretext for famously long Scandinavian suppers. Only by checking out The Flying Elk will you know for sure.
<a href="http://www.theflyingelk.com/">The Flying Elk</a>. 2F Wyndam Mansion, 32 Wyndham Street, Central. (852) 2898 3788.
&nbsp;

The Flying Elk - Scandinavian cuisine set to woo Hongkongers

The Flying Elk: Uncompromising Nordic fare sets out to woo the cuisine-curious

Fanny Sieh, co-founder and co-owner of restaurant group <a href="https://www.maximalconcepts.com/">Maximal Concepts</a>, shares her top tips for leading a balanced lifestyle and finding entrepreneurial success&#8230; 

&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
<div style="width: 640px;" class="wp-video"><video class="wp-video-shortcode" id="video-38630-2" width="640" height="360" autoplay="1" preload="metadata" controls="controls"><source type="video/mp4" src="https://www.igafencu.com/video/1809/1809_GMHK_Interview_FannySieh.mp4?_=2" /><a href="https://www.igafencu.com/video/1809/1809_GMHK_Interview_FannySieh.mp4">https://www.igafencu.com/video/1809/1809_GMHK_Interview_FannySieh.mp4</a></video></div>
&nbsp;
&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 
So, how did it all begin for you?&nbsp; 
 
Well, I was born and brought up in Hong Kong by two fantastic parents. My dad ran a successful business in the textile industry and, looking back, I think he was the perfect example of that first generation of Shanghainese entrepreneurs who made it big in Hong Kong back then. I will be forever grateful for how they brought me up. They’re the ones who motivated me to become a Grade A student, while encouraging me to try a range of different hobbies, ballet, tennis, swimming… All in all, I’d say I had a perfect childhood.
Your education was a little unconventional…
True. I started out at Maryknoll Convent School in Kowloon Tong, where English was the primary teaching language. This made me quite Westernised at a young age. At 13, I took the initiative and applied to a few prestigious prep schools on the East Coast of the US. I was eventually accepted by Northfield Mount Hermon School in Massachusetts.
<img decoding="async" loading="lazy" class="aligncenter wp-image-38632 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/08/Fanny-is-the-co-founder-and-co-owner-of-restaurant-group-Maximal-Concepts.jpg" alt="Fanny is the co-founder and co-owner of restaurant group Maximal Concepts" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2018/08/Fanny-is-the-co-founder-and-co-owner-of-restaurant-group-Maximal-Concepts.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2018/08/Fanny-is-the-co-founder-and-co-owner-of-restaurant-group-Maximal-Concepts-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/08/Fanny-is-the-co-founder-and-co-owner-of-restaurant-group-Maximal-Concepts-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2018/08/Fanny-is-the-co-founder-and-co-owner-of-restaurant-group-Maximal-Concepts-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/08/Fanny-is-the-co-founder-and-co-owner-of-restaurant-group-Maximal-Concepts-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" />
And New York was next…
As you might imagine, nothing terribly exciting happens in Massachusetts. So, to compensate, I won a place at NYU and headed off for four very exciting years. It exposed me to people from all walks of life – Wall Street corporates, fashionistas, the arty brigade…
My major was English Literature and Humanities and, at the time, I had plans to become a psychiatrist. In the end, though, I returned to Hong Kong to work in the film industry instead. It was around that time that I really got involved with the local social scene, eventually coming to be regarded as the Queen of the Ball.
<img decoding="async" loading="lazy" class="aligncenter wp-image-38631 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/08/Fanny-attributes-her-parents-for-her-independence-and-can-do-attitude.jpg" alt="The former actress has long been regarded as Queen of the Ball in the HK social circuit" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2018/08/Fanny-attributes-her-parents-for-her-independence-and-can-do-attitude.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2018/08/Fanny-attributes-her-parents-for-her-independence-and-can-do-attitude-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/08/Fanny-attributes-her-parents-for-her-independence-and-can-do-attitude-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2018/08/Fanny-attributes-her-parents-for-her-independence-and-can-do-attitude-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/08/Fanny-attributes-her-parents-for-her-independence-and-can-do-attitude-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" />
You’ve long been a champion of the healthier lifestyle. What’s the appeal there?
Oh, I love living as healthily as possible. It makes me feel lighter and more energetic, while I also sleep better, have a better complexion and even a transformed aura. Adopting this particular lifestyle has definitely changed me and only for the better.
It even led you study for degree at San Francisco Cooking School. Did that give you any particular healthy eating insights?
Firstly, I’d say, always eat what’s best for your body – you really are what you eat. Don’t go overboard with carbs and meat – throw in a few veggies and fruits. Secondly, stay away from animal fats, junk food and sweets. Swap them for healthier nibbles – avocado, salmon and natural salt-free nuts. Finally, do some research. Study nutrition and take the time to read labels when you go shopping to work out what’s healthy and what’s not. Of course, healthy eating is only part of healthy living. Exercising regularly is very important, and you also need to cultivate a healthy state of mind.
<img decoding="async" loading="lazy" class="aligncenter wp-image-38635 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/08/Fannys-restaurant-Mott-32-has-healthy-eating-in-its-DNA.jpg" alt="Fanny's restaurant Mott 32 has healthy eating in its DNA" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2018/08/Fannys-restaurant-Mott-32-has-healthy-eating-in-its-DNA.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2018/08/Fannys-restaurant-Mott-32-has-healthy-eating-in-its-DNA-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/08/Fannys-restaurant-Mott-32-has-healthy-eating-in-its-DNA-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2018/08/Fannys-restaurant-Mott-32-has-healthy-eating-in-its-DNA-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/08/Fannys-restaurant-Mott-32-has-healthy-eating-in-its-DNA-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" />
As co-founder and co-owner of Maximal Concepts, the company behind a number of Hong Kong’s best regarded restaurants – notably Mott 32, Blue and Brickhouse – has your love of healthy eating informed them?
Definitely. We currently have eight restaurants, but my favourite is Mott 32. It’s an East-meets-West Chinese restaurant. While it doesn’t only serve vegetarian food, healthy eating and sustainable food quality are very much part of its DNA. Our concept is to get ingredients fresh from the farm to the table. We’ve also banned MSG, cut down on the salt and refined sugar content and prioritised the use of fresh herbs and seasonings.
What’s next for Maximal Concepts then? 
We’re very excited about Mott 32’s global roll-out. We opened our first Vancouver branch last year, with Bangkok soon to follow. The one I am most looking forward to, though, is our Las Vegas launch. While I can’t give you an exact date just yet, just watch this space…
<img decoding="async" loading="lazy" class="aligncenter wp-image-38636 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/08/For-Fanny-attitude-skills-and-knowledge-are-the-keys-to-success.jpg" alt="For Fanny, attitude, skills and knowledge are the keys to success" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2018/08/For-Fanny-attitude-skills-and-knowledge-are-the-keys-to-success.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2018/08/For-Fanny-attitude-skills-and-knowledge-are-the-keys-to-success-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/08/For-Fanny-attitude-skills-and-knowledge-are-the-keys-to-success-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2018/08/For-Fanny-attitude-skills-and-knowledge-are-the-keys-to-success-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/08/For-Fanny-attitude-skills-and-knowledge-are-the-keys-to-success-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" />
As a successful businesswoman, what do you think are the key attributes that an entrepreneur needs to have?
The key is ASK – attitude, skill, knowledge – and a willingness to learn. Take notice of the world around you – its politics, its economic realities and the kind of people you find yourself among. That’s how you can spot trends at a very early stage, well before they fully emerge. Most importantly, don’t let tunnel vision hinder your mindset. Have a clear vision and try to make that a reality. I always bear in mind what Michelangelo said: “Every block of stone has a statue inside. The sculptor’s task is to find it.”
<img decoding="async" loading="lazy" class="aligncenter wp-image-38637 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/08/The-former-actress-has-long-been-regarded-as-Queen-of-the-Ball-in-the-HK-social-circuit.jpg" alt="Fanny attributes her parents for her independence and can-do attitude" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2018/08/The-former-actress-has-long-been-regarded-as-Queen-of-the-Ball-in-the-HK-social-circuit.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2018/08/The-former-actress-has-long-been-regarded-as-Queen-of-the-Ball-in-the-HK-social-circuit-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/08/The-former-actress-has-long-been-regarded-as-Queen-of-the-Ball-in-the-HK-social-circuit-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2018/08/The-former-actress-has-long-been-regarded-as-Queen-of-the-Ball-in-the-HK-social-circuit-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/08/The-former-actress-has-long-been-regarded-as-Queen-of-the-Ball-in-the-HK-social-circuit-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" />
What advice would you give to the women out there who are thinking about starting their own businesses?
Don’t be a follower, be a leader – though that’s quite a challenge in the social media-fixated world of today. Basically, don’t let negative comments distract you from achieving your goals.&nbsp;There will always be people looking to tell you that certain things are beyond you, especially if you are a woman. Ignore all that. You’re not here to satisfy those people or to win their approval.
Thank you.
To read the full version of this interview, please check out the latest September 2018 issue of&nbsp;<a href="//www.gafencushop.com/">Gafencu’</a>s print magazine or the PDF version on the Gafencu app. Download the app from the Google&nbsp;<a href="https://play.google.com/store/apps/details?id=com.gafencu.android&amp;hl=en">Play Store</a>&nbsp;or Apple&nbsp;<a href="https://itunes.apple.com/us/app/gafencu/id541555130?mt=8">App Store</a>.
&nbsp;Text: Tenzing Thondup 
Photos: Neville Lee 
Art Direction &amp; Styling: San Wong 
Jewellery: Exclusively from <a href="https://www.bulgari.com/en-hk/products.html?root_level=315&amp;aesthetic_line=105&amp;gclid=CjwKCAjw5ZPcBRBkEiwA-avvk71t8Kdo3zko3CqXAJt1BisW-FsDbX1V4HlExr-OXLGTNgXJdmyj8hoCzagQAvD_BwE">Bulgari</a> 
Make-up: Irene Hung 
Hair: Michael Lo @ LA BIOSTHETIQUE
&nbsp;

Where actress-turned-entrepreneur Fanny Sieh goes, others inevitably follow…

<img decoding="async" loading="lazy" class=" wp-image-28153 aligncenter" src="//www.gafencushop.com/wp-content/uploads/2017/10/1-9-499x280.jpg" alt="" width="601" height="337" srcset="https://www.gafencushop.com/wp-content/uploads/2017/10/1-9-499x280.jpg 499w, https://www.gafencushop.com/wp-content/uploads/2017/10/1-9-200x112.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/10/1-9-120x67.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/10/1-9-500x281.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/10/1-9-400x225.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/10/1-9.jpg 600w" sizes="(max-width: 601px) 100vw, 601px" /> 
With seven properties in the region – including a speakeasy, haute Chinese restaurant and, more irreverently, a beauty centre – Hong Kong-based Maximal Concepts is living up to its name.
Founded in 2012, the group has achieved widespread recognition for its track record of opening diverse, narrative-driven F&amp;B venues. Trend-conscious diners will doubtless be familiar: whether it’s award-winning cocktails at Stockton or late-night revels at Brickhouse, the company’s Mexican offering.
<img decoding="async" loading="lazy" class="alignnone wp-image-28154" src="//www.gafencushop.com/wp-content/uploads/2017/10/2-9-499x280.jpg" alt="" width="600" height="337" srcset="https://www.gafencushop.com/wp-content/uploads/2017/10/2-9-499x280.jpg 499w, https://www.gafencushop.com/wp-content/uploads/2017/10/2-9-200x112.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/10/2-9-120x67.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/10/2-9-500x281.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/10/2-9-400x225.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/10/2-9.jpg 600w" sizes="(max-width: 600px) 100vw, 600px" />
Indeed, the group’s strongest asset might be its specialised portfolio, which caters to diverse – and often ultra-specific – segments of the market. This being Hong Kong, steakhouses are one such premiere segment. Local buyers have imported an estimated HK$7.6 billion in beef this year alone, while international chains continue to expand into a city saturated with steakhouses. It’s this environment that makes the longevity of Blue, Maximal’s restaurant-cum-butchery, previously known as Blue Butcher, all the more impressive.
Originally established in 2012 (and rebranded last year), Blue made its initial reputation by specialising in Rubia Gallega: a breed of bovine hailing from the Basque region in northern Spain. These days – though Galician beef remains a fixture on the restaurant’s menu – executive chef Sebastian Comerso casts a wide net, searching internationally for the best cuts in every corner of the world.
<img decoding="async" loading="lazy" class="alignnone wp-image-28152" src="//www.gafencushop.com/wp-content/uploads/2017/10/6-4-499x280.jpg" alt="" width="601" height="337" srcset="https://www.gafencushop.com/wp-content/uploads/2017/10/6-4-499x280.jpg 499w, https://www.gafencushop.com/wp-content/uploads/2017/10/6-4-200x112.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/10/6-4-120x67.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/10/6-4-500x281.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/10/6-4-400x225.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/10/6-4.jpg 600w" sizes="(max-width: 601px) 100vw, 601px" />
Intent on providing a culinary experience that goes beyond the milquetoast, Blue revamped its menu in May so as to echo the resurgent movements of “slow food” and international dining.
Proceedings commence innocently enough, with the house’s steak tartare. The foundation of this dish is grass-fed Australian tenderloin, making for lean beef that is initially unctuous before giving way to a more delicate texture. Inspired by the cuisine of Catalan, Comerso dresses it as a pan tomaca, complementing the former’s richness with chunks of fresh acidic tomato. Iberian flourishes follow with salty-sweet pata negra added to the composition.
<img decoding="async" loading="lazy" class="alignnone wp-image-28157" src="//www.gafencushop.com/wp-content/uploads/2017/10/5-6-499x280.jpg" alt="" width="601" height="337" srcset="https://www.gafencushop.com/wp-content/uploads/2017/10/5-6-499x280.jpg 499w, https://www.gafencushop.com/wp-content/uploads/2017/10/5-6-200x112.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/10/5-6-120x67.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/10/5-6-500x281.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/10/5-6-400x225.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/10/5-6.jpg 600w" sizes="(max-width: 601px) 100vw, 601px" />
Initial impressions are followed by the Blue beef ribs – a new barbecue-centric addition to the restaurant’s menu. Comerso’s take on the ubiquitous North American dish won’t be winning any accolades for innovation, but what it lacks in novelty it compensates for in sheer execution.
Upon initial inspection, the signs all point toward a roaring good time: burnt ends gild the edges of the beef while a natural fat cap glistens provocatively. Slow cooking has preserved the meat’s moisture, imparting a tenderness so profound that it borders on ethereal – even the bones have softened, adding to the multi-textural experience!
<img decoding="async" loading="lazy" class="alignnone wp-image-28156" src="//www.gafencushop.com/wp-content/uploads/2017/10/4-8-499x280.jpg" alt="" width="601" height="337" srcset="https://www.gafencushop.com/wp-content/uploads/2017/10/4-8-499x280.jpg 499w, https://www.gafencushop.com/wp-content/uploads/2017/10/4-8-200x112.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/10/4-8-120x67.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/10/4-8-500x281.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/10/4-8-400x225.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/10/4-8.jpg 600w" sizes="(max-width: 601px) 100vw, 601px" />
The sourdough French toast, conceived by pastry chef David Puig, bears a croque monsieur-esque appearance – thick-cut toast topped with flambéed vanilla cream. A crisp top layer gives way to the cake-like sourdough below, and the dessert is paired with an assortment of “breakfast” spreadables and freshly grated lime zest. There’s something so delightfully taboo about consuming this creation, acutely resembling breakfast, at dinnertime. Fittingly, it is a finale capturing Blue at its best and most elemental: simple, familiar, comforting.
BLUE – BUTCHER &amp; MEAT SPECIALIST 
Address: 108 Hollywood Road, Sheung Wan 
Tel: 2613 9286 
<a href="http://www.bluebutcher.com">www.bluebutcher.com</a>
Text: Randalph Lai 
For the full article, please check out the latest issue of Gafencu&#8217;s print magazine or the PDF version on the Gafencu app. Download the app from the Google <a href="https://play.google.com/store/apps/details?id=com.gafencu.android&amp;hl=en">Play Store</a> or Apple <a href="https://itunes.apple.com/us/app/gafencu/id541555130?mt=8">App Store</a>

Tag: maximal concepts

Sampling the new seasonal tasting menu at The Flying Elk

The Flying Elk: Uncompromising Nordic fare sets out to woo the cuisine-curious

Where actress-turned-entrepreneur Fanny Sieh goes, others inevitably follow…

Meat Thy Maker: Maximal Concepts’ flagship, Blue, is more than your average steakhouse

Tag: maximal concepts

Blog Section

Sampling the new seasonal tasting menu at The Flying Elk

The Flying Elk: Uncompromising Nordic fare sets out to woo the cuisine-curious

Where actress-turned-entrepreneur Fanny Sieh goes, others inevitably follow…

Meat Thy Maker: Maximal Concepts’ flagship, Blue, is more than your average steakhouse