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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.



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“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.”


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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.


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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.



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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.


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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.



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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.


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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.



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<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



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Photos: Gay Lord Indian Restaurant

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

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For some, preparing food is a simple necessity, a daily obligation to be joylessly observed. For others, it is far more of a journey, with curating fine cuisine and creating fantastic fusion fare, an ongoing learning experience and an essential part of a lifelong love affair. There is no doubt that Singapore-born chef Edward Voon falls very much into the latter category.
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Arguably, the very apotheosis of his avowed ambition to sate appetites in his own inimitable style is Auor (pronounced ‘hour’), his new international fine dining establishment. For Voon, who more than distinguished himself as the culinary tour-de-force behind Le Pan, his latest venture is all about delivering a fine fusion of the very best Asian dishes with all the exquisite nuances of French haute cuisine.
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Offering two menus, The Six Rounds (HK$1,680) and Menu Dégustation (HK$1,980), a six- and eight-plate fare of innovative dishes, each pays homage to a particular Asian cuisine style highlighting flavours from Thailand, India, Malaysia and, especially, Singapore, Voon’s home country. Outlining his mission/menu, he says: “Auor’s flavour profile is unique to me and close to my heart. It’s based on my travels, my taste and my experience of trying to understand people and discover cultures. It is a testament to my journey to date.”
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Awakening the palette with a sensual, fresh and vibrant overture, The Six Rounds experience commences with smoky Petuna Ocean Trout, encased in sushi vinegar jelly and pickled green chili while generously topped with a serving of Oscietra caviar. This proves an invigorating mix of fulsome flavours, perfectly preparing the palate for the rich and savoury notes of the dishes set to soon follow.
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The first of these is a moderately magnificent mollusc, the undoubted hero of the eminently edible Ezo Abalone, a classically understated cold noodle dish. Served ‘drunken’ atop a bed of cold ‘Xiang Zao Lu’ somen (thin wheat flour noodles in Chinese rice wine), it’s&nbsp;a flavour combination that packs a perhaps unexpectedly hefty punch. This is largely down to its sensationally savory broth, which artfully combines fragrant shiso leaves with the finest quality bonito flakes. Clearly prepared days in advance, it’s a flavour combination that owes much to its leisurely infusion.
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Equally impressive is the Tandoori Crab Au Gratin, one of the undoubted highlights of the eight-plate menu. Although all but aglow with rich and fragrant Indian spices, this is ably balanced by the Comté cheese gratin and a sumptuous sprinkling of crispy bites of crumbled tandoor-baked chicken skin. A simply sensational fusion of fine east-meets-west cuisine, it is a dish that effortlessly orchestrates the rich mineral notes of Pacific crab meat, lobster stock, fragrant spices and creamy cheese.
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The delectably tender Australian Kiwami Wagyu, meanwhile, also proved a truly satisfying melt-in-your-mouth serving, as well as the one most likely to delight the more meat-minded diner. A reimagining of Singaporean Black Pepper Crab, the intriguing incorporation of the peppery roughness and fruity aroma of Sarawak black pepper glaze, a Singaporean staple, made this very much a love letter to Chef Voon’s homeland. The red wine sauce – poured tableside – unites the complex tantalising flavours of the beef and the sweet tamarind black pepper glaze, melding them gorgeously with the puree, to complete the dish’s final flourish.
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Expanding upon his unique philosophy, Voon says: “I want my customers to walk out of this restaurant knowing that the food was cooked by Edward from his heart – I think that is very important. I want them to feel that every dish that comes out, comes from my inner soul to the table. It’s like heart-to-table rather than farm-to table.”
&nbsp;
<a href="http://auor.com.hk">Auor</a>. 4/F, no. 88 Gloucester Road, Wan Chai 
(852) 2866 4888 <a href="http://auor.com.hk">auor.com.hk</a>
&nbsp;
(Text: Roberliza Eugenio Photos: Auor)

Auor, offering unfiltered chef Edward Voon Experience

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Most eateries that feed the legendary epicurean appetites of Hong Kong’s urbanites are concentrated in high-density residential and business hubs like Central, Wanchai and Causeway Bay. It’s a daring spirit indeed who opts to eschew these hotspots in favour of a more off-the-beaten-path locale, but such is the case of one new Italian restaurant – Casa Cucina &amp; Bar – that has popped up in a less frequented stretch of Sai Ying Pun.
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Nestled on the corner of Connaught Road and Western Street, this highway-fronting three-storey venue was, by the admission of chef-owner Anthony Cheung, something of a gamble. “I originally wanted to open an eight-seat pasta bar, but in the end, the amazing rent of this location was just too tempting to resist,” he explains. Despite its capacious footprint, however, there’s something distinctly homely and welcoming about Casa’s interiors, where warm pinks, beige and orange embrace the 66 seats.
<a href="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare_Casa_Interior_Ground-Floor-Bar.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-58726" src="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare_Casa_Interior_Ground-Floor-Bar.jpg" alt="gafencu dining taste luxury living Casa in Point Sai Ying Pun's homely cucina offers a hearty Italian fare_Casa_Interior_Ground Floor - Bar" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare_Casa_Interior_Ground-Floor-Bar.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare_Casa_Interior_Ground-Floor-Bar-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare_Casa_Interior_Ground-Floor-Bar-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare_Casa_Interior_Ground-Floor-Bar-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare_Casa_Interior_Ground-Floor-Bar-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare_Casa_Interior_Ground-Floor-Bar-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare_Casa_Interior_Ground-Floor-Bar-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
The food is also wonderfully hearty and accessible, focusing more on small family-style sharing platters rather than hefty mains and carbohydrates. “I want diners to experience Italy in my dishes,” says Cheung, “but I want to do it with my own unique style, with an emphasis on high-quality produce and a dash of Hong Kong mixed in as well.”
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Eager to see his philosophy in practice, we begin our tasting with a cold appetiser, Scallop Carpaccio. A refreshing opening act, the creaminess of the thick slivers of raw scallop is enhanced with crunchy bites of seaweed and fried garlic. Cutting through the oceanic accents is a dash of pineapple juice, which imparts a hint of sweetness. 
Next up is Duck Ragu Pappadelle, a Casa signature. The poultry is painstakingly braised in its own jus, while the perfectly al dente pasta enjoys a special richness thanks to the judicious addition of chicken liver parfait and cocoa powder. Soul satisfying without being overwhelmingly heavy, this is truly comfort food at its finest.
<a href="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-lamb-rack-hovers.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-58723" src="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-lamb-rack-hovers.jpg" alt="gafencu dining taste luxury living Casa in Point Sai Ying Pun's homely cucina offers a hearty Italian fare lamb rack hovers" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-lamb-rack-hovers.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-lamb-rack-hovers-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-lamb-rack-hovers-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-lamb-rack-hovers-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-lamb-rack-hovers-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-lamb-rack-hovers-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-lamb-rack-hovers-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Then, a platter of Lamb Rack hovers into view, featuring three perfectly cooked ribs atop a bed of Cajun-spiced potato wedges. The New Zealand grass-fed lamb’s melt-in-your-mouth factor is, apparently, the result of careful preparation in the oven. It is the accompanying Madeira- and green peppercorn-infused sauce, though, lifts the flavour profile of the entire plate, bequeathing it with a memorable tingly spiciness.
<a href="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-cod-acqua-pazza.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-58720" src="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-cod-acqua-pazza.jpg" alt="gafencu dining taste luxury living Casa in Point Sai Ying Pun's homely cucina offers a hearty Italian fare cod acqua pazza" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-cod-acqua-pazza.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-cod-acqua-pazza-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-cod-acqua-pazza-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-cod-acqua-pazza-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-cod-acqua-pazza-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-cod-acqua-pazza-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-cod-acqua-pazza-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Chef Cheung then shifts the focus back to the ocean with Cod Acqua Pazza – literally ‘cod in crazy water’. His particular iteration of the traditional fish stew, long a staple in coastal Italy, sees the fish in question braised alongside clams in a tangy blend of clam juice, tomatoes and olives. In keeping with the rustic nature of the dish, the accompanying slices of bread can be then dipped into the soup after the seafood has been consumed.
<a href="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Desserts-Tofu-Panna-Cotta-fresh-tofu-vanilla-bean-red-sugar-light-soy-sauce.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-58721" src="//www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Desserts-Tofu-Panna-Cotta-fresh-tofu-vanilla-bean-red-sugar-light-soy-sauce.jpg" alt="gafencu dining taste luxury living Casa in Point Sai Ying Pun's homely cucina offers a hearty Italian fare Desserts - Tofu Panna Cotta (fresh tofu, vanilla bean, red sugar, light soy sauce)" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Desserts-Tofu-Panna-Cotta-fresh-tofu-vanilla-bean-red-sugar-light-soy-sauce.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Desserts-Tofu-Panna-Cotta-fresh-tofu-vanilla-bean-red-sugar-light-soy-sauce-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Desserts-Tofu-Panna-Cotta-fresh-tofu-vanilla-bean-red-sugar-light-soy-sauce-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Desserts-Tofu-Panna-Cotta-fresh-tofu-vanilla-bean-red-sugar-light-soy-sauce-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Desserts-Tofu-Panna-Cotta-fresh-tofu-vanilla-bean-red-sugar-light-soy-sauce-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Desserts-Tofu-Panna-Cotta-fresh-tofu-vanilla-bean-red-sugar-light-soy-sauce-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/06/gafencu-dining-taste-luxury-living-Casa-in-Point-Sai-Ying-Puns-homely-cucina-offers-a-hearty-Italian-fare-Desserts-Tofu-Panna-Cotta-fresh-tofu-vanilla-bean-red-sugar-light-soy-sauce-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Although our appetites are already well and truly satiated, we manage to make room for the concluding course, Tofu Panna Cotta. Here, the traditional panna cotta is coated with red sugar – a staple topping for Hong Kong’s iconic ‘tofu fa’ dessert – and a splash of soy flavour, which meld to impart an umami-filled caramel sauce. Deceptively simple, it is perhaps this singular dish that best showcases Chef Cheung’s personal style and culinary vision, harmoniously fusing flavours from both East and West for a memorable dessert that’s far greater than the sum of its parts.
&nbsp;
Casa Cucina &amp; Bar 
Shops 8 &amp; 9, 158A Connaught Road West, Sai Ying Pun. 
(852) 2887 9666 
<a href="http://casacucina.hk" target="_blank" rel="noopener">casacucina.hk</a>

gafencu dining taste luxury living Casa in Point Sai Ying Pun's homely cucina offers a hearty Italian fare

Casa in Point: Sai Ying Pun’s homely cucina offers a hearty Italian fare

Cheese, that oh so richly flavoured and deliciously textured dairy product that often take part during the second or last course of the meal. While they are typically served as is with accompanying bread, honey or fruit, its various distinctive aroma and tastes&nbsp; makes each one makes for a dining experience that merits special attention.&nbsp;Making the most of pairing wine and cheese will often mean selecting a wine that veers off course from the bottle served throughout the meal, but pairing&nbsp; the right one will make it worth the while. If you&#8217;re curious to know just how to nail down the perfect cheese and wine pairing, read on&#8230;

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&nbsp;
1. Find the right balance 
Balancing the intensity of the wine and cheese is crucial to tasting the unique flavour profile of each one. Typically, wines over 14.5 percent ABV are taste better with equally or more intensely flavoured cheeses, while wines under 12 percent ABV take on a milder flavour profile that pars nicely with more delicately flavoured cheeses.
Try pairing: Carbernet Sauvignon and Cheddar or Pinot Noir and Gruyere
2. Pair aged cheeses with bold red wines 
Aged cheeses are higher in fat content, which matches well with the firm tannins in bold red wines (new world wines that can be aged). Imagine a creamy cheddar countering the mouth-drying of a glass of Cabernet Sauvignon.
Try pairing: Monte Pulciano and Parmigiano-Reggiano or Chianti and Grana Padano&nbsp;
3. &#8216;Funky&#8217; cheese&nbsp; taste better with sweet wine
Funky cheeses are best described by their strong smell, which often are hard to put into words. Indeed, when it comes to cheese, stinkier is better, if paired well with the right wine. The key here is selecting sweet wines which help balance the “funk” in these type of cheeses — resulting in a creamier texture and sweeter taste.&nbsp;
Try pairing: Port&nbsp;and Stilton or Sauternes&nbsp;and Roquefort
4. Pair soft cheeses with sparkling wine 
With soft cheeses, because they are mild and delicate by themselves, pairing a richly flavoured wine with this type of cheese would easily overpower its flavour profile and texture. Sparkling wines, however feature a high acidity and carbonation that elevates soft cheeses such as Brie, Muenster and Camebert off the plate and serve as a palate-cleanser for their creamy and sticky&nbsp; texture.
Try pairing: Prosecco and Gorgonzola&nbsp;or Brut champagne and Brie
5. Pair wine and cheese from the same region 
It is often said that, when in doubt, pair wine and cheese made from the same region. This is because local traditions of each country typically adapt their food to the wines they produce, and vise versa, which we can confirm, is the case for several of the French and Spanish wines and cheese we&#8217;ve tasted.
Try pairing: Sauvignon Blanc and Goat Cheese (Loire Valley, France), Chardonnay and Époisses de Bourgogne (Burgundy, France), or Garnacha and Manchego (Spain).
6. To pair a variety of wines, pick a nutty cheese to match 
Turning things around to select a cheese type to accommodate the wine rather than the other way around, as is the case above, nutty cheeses are often safe bets when enjoying a variety of different wines. These cheeses are firmer, longer-aged cow or sheep&#8217;s milk. These delicately flavoured cheeses such as Swiss or Gruyere balances the tannin in red wines while also complimenting delicate white wines, making it a versatile option.
Try pairing: Pinot Noir and Beaujolais, Swiss and Reisling, Emmental and Chardonnay or Gouda and Cabernet Sauvignon
&nbsp;
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gafencu luxury dining wine Six tips to make you an expert at pairing different cheeses with your wines

Six tips to make you an expert at cheese and wine pairing

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Just 30 years ago, the now decidedly-vibrant Kennedy Town district was anything but a happening locale. In fact, it was a rather unattractive, largely residential area and home to way more than its fair share of factories and wholesale markets, as well as a less than convivial abattoir. Since then, however, this once undesirable locale has undergone a complete transformation, making it now – arguably – one of the city’s premium F&amp;B destinations in town. Indeed, even the most cursory of visits here will highlight the wide-range of cuisines available within its precincts – including French, Mexican, Lebanese, Japanese and far more besides.
It’s small wonder, then, that it was the location of choice for the proprietors of Ensō, a brand-new yakitori – a uniquely Japanese take on skewered dishes – eatery, which has only recently welcome its first paying patron. Although officially still in its soft opening phase, the word-of-mouth with regard to the compact and bijou 28-seat restaurant is already very positive, a consequence of both its menu choices and its stunning views out across Victoria Harbour.
<a href="//www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views….jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-58097" src="//www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views….jpg" alt="gafencu magazine dining taste Enso Good Delicious Japanese-style skewered chicken and stunning ocean views…" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views….jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
When it comes to making a first impression, its interior is reassuringly sleek and clean. Venturing a little further in, would-be diners are treated to the enticing sight of the restaurant’s signature skewers being openly prepared. Although comparatively uncapacious, larger groups can be accommodated among its booths, that is if they manage to navigate their way past its alluring display of wall-to-wall alcohol (although still awaiting its drink license, this remains an impressive statement of intent).
Such diversion aside, though, the true star here – and rightly so – is the food. Keen to acknowledging this, owner Renee says: “I wanted to create a neighbourhood restaurant that focuses on serving good food, with an emphasis on choosing great ingredients and delivering top-notch customer service. Above all, I want to ensure our diners will always want to come back for more.”
<a href="//www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…wagyu.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-58093" src="//www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…wagyu.jpg" alt="gafencu magazine dining taste Enso Good Delicious Japanese-style skewered chicken and stunning ocean views…wagyu" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…wagyu.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…wagyu-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…wagyu-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…wagyu-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…wagyu-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…wagyu-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…wagyu-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a> 
Eager to see if her words were borne out by the fare on offer, our first dish – a sumptuous serving of Wagyu Beef (A5) – couldn’t arrive too soon. Regarded by true gourmands as the undisputed epitome of all things bovine, this particular platterful saw the beautifully-marbled slices of beef cooked to a perfect medium-rare. Ably enhancing its inherent flavours yet further, meanwhile, were an array of condiments – pink salt, garlic chips, whole grain mustard and a soy sauce foam – that defiantly added an extra delightful dimension to every forkful.
Next to arrive tableside was the Mixed Chicken Platter. Rather than opting simply for the standard chicken cuts – legs, thighs, breasts – this decidedly bold dish actually treats the more daring diner to an epicurean exploration of the less-feted parts of the bird – to wit, the liver, gizzard, heart, skin, soft bone, neck, wing and tail. Thankfully, despite this unorthodoxy, there’s something on the platter to suit every taste. Fans of foie gras, for example, will enjoy the rich decadence of the liver, while the soft bone boasts an interestingly crunchy texture. The most unusual though, is undoubtedly the chicken tail skewer with its striking gelatinous and fatty texture.
<a href="//www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-wagyu-and-chicken-skewers.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-58096" src="//www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-wagyu-and-chicken-skewers.jpg" alt="gafencu magazine dining taste Enso Good Delicious Japanese-style skewered chicken and stunning ocean views… wagyu and chicken skewers" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-wagyu-and-chicken-skewers.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-wagyu-and-chicken-skewers-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-wagyu-and-chicken-skewers-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-wagyu-and-chicken-skewers-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-wagyu-and-chicken-skewers-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-wagyu-and-chicken-skewers-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-wagyu-and-chicken-skewers-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a> 
In the case of the next course – the Minced Chicken Stick – its rather innocuous appearance definitely belied the flavourful punch packed into every bite. The meat proper is, apparently, hand-ground to a secret recipe, with the grill then imparting its own deliciously smoky legacy. The highlight, though, is the accompanying dipping Japanese egg yolk and soy sauce, which adds a luxuriant layer of creaminess.
<a href="//www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-lamb-rack.png"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-58100" src="//www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-lamb-rack.png" alt="gafencu magazine dining taste Enso Good Delicious Japanese-style skewered chicken and stunning ocean views… lamb rack" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-lamb-rack.png 700w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-lamb-rack-421x280.png 421w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-lamb-rack-120x80.png 120w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-lamb-rack-500x333.png 500w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-lamb-rack-200x133.png 200w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-lamb-rack-400x266.png 400w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-lamb-rack-600x399.png 600w" sizes="(max-width: 700px) 100vw, 700px" /></a> 
For its part, the penultimate platter, Lamb Rack, comprised two Australian lamb chops accompanied by whole-grain mustard and a verdant mint sauce. Once again showcasing the chef’s skills, the meat came wholly unadorned save for a sprinkle of salt and pepper, ensuring its inherent flavours shone through, with the refreshing sweet mint sauce cutting through any lingering oiliness.
<a href="//www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-hokkaido-butter-scallop.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-58094" src="//www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-hokkaido-butter-scallop.jpg" alt="gafencu magazine dining taste Enso Good Delicious Japanese-style skewered chicken and stunning ocean views… hokkaido butter scallop" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-hokkaido-butter-scallop.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-hokkaido-butter-scallop-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-hokkaido-butter-scallop-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-hokkaido-butter-scallop-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-hokkaido-butter-scallop-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-hokkaido-butter-scallop-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2021/05/gafencu-magazine-dining-taste-Enso-Good-Delicious-Japanese-style-skewered-chicken-and-stunning-ocean-views…-hokkaido-butter-scallop-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a> 
It’s with some reluctance we then moved onto the Hokkaido Butter Scallops, but only because we knew it was the concluding course. Undeniably a guilty pleasure, the buttery sauce enhanced (while simultaneously tempering) the oceanic accents of the mollusc, allowing its sweet tenderness to shine through. As with the day’s other dishes, it again showcased the chef’s deft understanding of the delicate interplay between each ingredient the notes imparted by grilling over an open fire – undoubtedly two of the many reasons why Ensō could well be K-Town’s next Big Thing.
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Choosing the right cut of beef to perfectly serve as the hero of a protein dish is a daunting challenge for even an experienced chef. But there&#8217;s no need to pine over the dilemma any longer as we&#8217;ve listed down which cuts of beef would best complement the dish you want&#8230;

<div id="gallery-1196" class="ngg-gallery">[{"id" : "57991","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish-barbecue-charcoal-grill.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish barbecue charcoal grill"},{"id" : "57994","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish-flank.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish flank"},{"id" : "57996","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish-hong-kong-noodles-tripe-liver-intestine-tongue-brisket.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish hong kong noodles tripe liver intestine tongue brisket"},{"id" : "57998","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish-noodles.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish noodles"},{"id" : "58000","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish-pastrami-roast.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish pastrami roast"},{"id" : "58002","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish-seared-grilled.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish seared grilled"},{"id" : "58004","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish-slow-cooked-stew-braised.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish slow cooked stew braised"},{"id" : "58006","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish-stew.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish stew"},{"id" : "58008","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish-stir-fry-bulgogi.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish stir fry bulgogi"},{"id" : "58010","image" : "https://www.gafencushop.com/wp-content/gallery/steak-soup-or-stirfry-cuts-of-beef/gafencu-magazine-taste-dining-Steak-Soup-or-Stirfry-Which-cuts-of-beef-are-best-for-your-dish.png","caption" : "gafencu magazine taste dining Steak, Soup or Stirfry Which cuts of beef are best for your dish"}]</div>
For a steak 
Two of the most popular cuts of steaks are tenderloin and ribeye. 
Having a higher fat content and marbling which gives it its rich flavor,&nbsp; ribeye is a tender and juicy prized cut at any steakhouse. Tenderloin, on the other hand (also&nbsp;known as Filet Mignon) has very little fat which explains its milder flavour to ribeye, but can still be very tender giving a deliciously soft and buttery texture.
For soup or corned beef 
Locking in a distinctive umami flavour for a stock isn&#8217;t for the faint of heart — it requires time and patience. But with a beef brisket, a fattier and tougher cut of meat from the breast of the cow, a soup or curry dish could come out packed with a punch with deliciously tender and flavourful meat to melt in the mouth if it were slow-cooked at low temperatures, giving the proteins to break down. It also makes for a perfect corned beef!
For a&nbsp;stir-fry 
The flank is often a tricky protein to cook because of its lean muscle fibres — a cut of meat that is easily overcooked. Though it marinates well, its best to fire it up over the grill at a high temperature, but only briefly to retain its moisture. It can be tough, if not cooked right, but offers as a nice protein for stir fry dishes or even to make ground beef.&nbsp;
For a stew 
The grounding essence of a stew is the flavour of the meat. Beef chuck, which is a shoulder cut, is lean cut of meat but is packed with flavour that is best extracted through time under low fire. Slow-cooking a beef chuck for stew, soup or a pot roast breaks down the meat without drying it out, giving the dish a distinctive tender and melt-in-your-mouth sensation.&nbsp;
For a roast / barbecue 
Beef ribs are thicker cuts of meat that are great for slow-cooking in the over or smoked on a barbecue grill. The cooking process melts the&nbsp; are tender cuts of meat that can withstand higher temperatures and still remain soft&nbsp;which makes it perfect for a barbecue roasted dish or oven baked meal.&nbsp;
For a saucy appetiser 
Two unlikely and polarising cuts of beef that is likely to surprise and intrigue your guests are beef tripe and tongue. While it is obvious which part of the cow the latter is situated, the beef tripe, on the other hand,&nbsp; actually comes from the inner lining of a cow&#8217;s stomach.&nbsp;A staple dim sum dish or a funky addition to a beef brisket noodle, they are typically boiled, steamed, pickled or braised in sauce. However it is prepared, a generous combination of flavours and spices for a sauce to accompany it often results in a mouth-watering outcome.
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Steak, Soup or Stirfry: Which cuts of beef are best for your dish?

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Tucked in a corner of the recently reopened Hong Kong Museum of Art in Tsim Sha Tsui, modern Australian restaurant Hue has already wowed discerning diners with its enticing mix of refined culinary dishes and jaw-dropping views across Victoria Harbour. Now, though, it looks to raise the bar even further with the introduction of an all-new Sunday Brunch.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-51312" src="//www.gafencushop.com/wp-content/uploads/2020/03/New-Sunday-Brunch-at-Hue.jpg" alt="New Sunday Brunch at Hue" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2020/03/New-Sunday-Brunch-at-Hue.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/03/New-Sunday-Brunch-at-Hue-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2020/03/New-Sunday-Brunch-at-Hue-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/03/New-Sunday-Brunch-at-Hue-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/03/New-Sunday-Brunch-at-Hue-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/03/New-Sunday-Brunch-at-Hue-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/03/New-Sunday-Brunch-at-Hue-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Emphasising freshness and seasonality of ingredients above all else, the new weekend brunch at Hue is unlike most you’d find dotted across the city. Indeed, rather than rely on the typical buffet-style experience, where everything laid out for the diner to choose from inevitably turns stale, the focus here is to prepare dishes on the go, ensuring optimal freshness and taste.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-51308" src="//www.gafencushop.com/wp-content/uploads/2020/03/Picturesque-views-at-Hue.jpg" alt="Picturesque views at Hue" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2020/03/Picturesque-views-at-Hue.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/03/Picturesque-views-at-Hue-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2020/03/Picturesque-views-at-Hue-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/03/Picturesque-views-at-Hue-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/03/Picturesque-views-at-Hue-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/03/Picturesque-views-at-Hue-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/03/Picturesque-views-at-Hue-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
“Real food is not served on a buffet,” explains Chris Woodyard , owner of Hue and an acclaimed Australian ‘one-hat’ chef. “Our brunch menu is about innovative cuisine that uses the freshest ingredients and is cooked when you order it, not in advance.”
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-51310" src="//www.gafencushop.com/wp-content/uploads/2020/03/Hue-Sunday-Brunch-Crispy-Pork-Belly.jpg" alt="Hue Sunday Brunch - Crispy Pork Belly" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2020/03/Hue-Sunday-Brunch-Crispy-Pork-Belly.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/03/Hue-Sunday-Brunch-Crispy-Pork-Belly-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2020/03/Hue-Sunday-Brunch-Crispy-Pork-Belly-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/03/Hue-Sunday-Brunch-Crispy-Pork-Belly-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/03/Hue-Sunday-Brunch-Crispy-Pork-Belly-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/03/Hue-Sunday-Brunch-Crispy-Pork-Belly-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/03/Hue-Sunday-Brunch-Crispy-Pork-Belly-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
The HK$380-per-person brunch menu starts with a whole host of sharing platters to get the mood going, ranging from buffalo milk burrata and charred broccolini to potato croquettes and house-smoked Wagyu pastrami. For the mains, diners can opt for one of several mains, including crispy pork belly, pan-seared market fish or – for vegetarians – ricotta and yam dumplings with shiitake ginger broth.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-51309" src="//www.gafencushop.com/wp-content/uploads/2020/03/Free-flow-Taittinger-champagne-at-new-Hue-Sunday-brunch.jpg" alt="Free-flow Taittinger champagne at new Hue Sunday brunch" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2020/03/Free-flow-Taittinger-champagne-at-new-Hue-Sunday-brunch.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2020/03/Free-flow-Taittinger-champagne-at-new-Hue-Sunday-brunch-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2020/03/Free-flow-Taittinger-champagne-at-new-Hue-Sunday-brunch-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/03/Free-flow-Taittinger-champagne-at-new-Hue-Sunday-brunch-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/03/Free-flow-Taittinger-champagne-at-new-Hue-Sunday-brunch-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" />
Rounding out the meal is an array of taste bud-tempting desserts like lemon tart, frangipani and fig cake and even a Basque-style cheesecake served with rhubarb and raspberry. If that weren’t enough, there’s even an add-on free-flow option at HK$250 per person for unlimited Taittinger Brut Reserve champagne, Bloody Mary and a selection of 10 white and red wines to give your meal a little extra oomph.

Fresh Feasts: New Sunday brunch at Hue is all about fresh ingredients, freshly cooked

In 2017, Australian millionaire Tim Gurner caused quite a stir when he suggested that millennials would be more financially secure if they could just stop spending their money on avocado brunches. Thankfully, Gurner&#8217;s advise was largely ignored, with countless new eateries featuring avocado-fronted fare continuing to crop up across the globe. The latest of these is British-based avocado restaurant Avobar, which has opened its doors in K11 Musea, making Hong Kong its first international outpost.
<img decoding="async" loading="lazy" class="size-full wp-image-49058 aligncenter" src="//www.gafencushop.com/wp-content/uploads/2019/09/07.jpg" alt="avobar" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2019/09/07.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2019/09/07-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2019/09/07-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/09/07-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/09/07-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" />
Indeed, there isn&#8217;t a dish on offer at Avobar that comes without the ridiculously popular and healthy green fruit, as patrons can choose from smashed, mashed, sliced and diced plates ranging from from pasta, burgers, desserts and even avo-infused cocktails. Liana Kazaryan, owner of Avobar spoke to us during our tasting, explaining that her team wasn&#8217;t merely trying to build up a restaurant, but a lifestyle of healthy and positive choices.
<img decoding="async" loading="lazy" class="size-full wp-image-49059 aligncenter" src="//www.gafencushop.com/wp-content/uploads/2019/09/Avobar-Avo-Burger.jpg" alt="avobar" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/09/Avobar-Avo-Burger.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/09/Avobar-Avo-Burger-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/09/Avobar-Avo-Burger-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/09/Avobar-Avo-Burger-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/09/Avobar-Avo-Burger-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/09/Avobar-Avo-Burger-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/09/Avobar-Avo-Burger-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Undoubtedly our favourite dish of the day was the Avo Bun Burger,&nbsp;nestled a sweet potato and red lentils between the avocado bun slices. Despite its deliciousness, though, holding onto the burger proved difficult when even the slightest grasp from our fingers had the buns sliding awry. Meanwhile, the Hong Kong-exclusive dish Pasilla &amp; Mushroom Risotto provided us with a more than generous helping of miso zuke cod, while the risotto below it was creamy and rich. When it came time for dessert, the Choc Avo Brownie a fitting end-note, though those with a strong sweet tooth may be left craving something a tad sweeter. Regardless,&nbsp;Avobar proferred some truly unique and delicious interpretations of avocado-inspired dishes, affording those seeking a healthier diet with plenty to choose from.&nbsp;
<a href="https://www.instagram.com/avobar_hk/">Avobar</a>, Shop B201, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui
Text: Bailey Atkinson

Avo-lutely Delicious: Beloved British Avobar opens in K11

While a round-trip to Shanghai or Suzhou may be one of the most convenient forays for Hongkongers, it&#8217;s always nice to know that the impeccable cuisine of the Jiangnan province can be found right here in the city, within the walls of JIA Group&#8217;s Old Bailey.
<img decoding="async" loading="lazy" class="aligncenter size-full wp-image-48439" src="//www.gafencushop.com/wp-content/uploads/2019/08/oldbailey5.jpg" alt="" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey5.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey5-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey5-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey5-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey5-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey5-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey5-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" />
Housed within the second floor of Tai Kwun&#8217;s&nbsp;JC Contemporary complex, Old Bailey modern-chic interiors, with its earthy tones and ample natural light, is welcoming from the word go. Upon opening last year, JIA Group intended for the restaurant to bring a unique and contemporary spin on the iconic region of Jiangnan&#8217;s culinary traditions. Fulfilling that promise, this Jiang-joint has quickly won over diners across the city and has become one of the favourite spots in Central for Chinese food.
<figure id="attachment_48434" aria-describedby="caption-attachment-48434" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-48434 size-full" src="//www.gafencushop.com/wp-content/uploads/2019/08/oldbailey2.jpg" alt="old bailey" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey2.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey2-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey2-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey2-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey2-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey2-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey2-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-48434" class="wp-caption-text">Trio xiaolongbao</figcaption></figure>
Eager to try out the newly updated seasonal tasting menu, we headed to Old Bailey to check for ourselves exactly what Executive Chef Wong Kwan Man has been cooking up. And he sure didn&#8217;t disappoint&#8230;
Paying mind to our preferences, our Xiao long bao came veggie-friendly, stuffed with green chilli, aubergine, sautéed fresh soybean, bean curd knot and pickled cabbage. The dough was delicately soft, while the stuffing inside was savoury and nourishing, reminding us how just far vegan Chinese dishes have come.
<figure id="attachment_48443" aria-describedby="caption-attachment-48443" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-48443 size-full" src="//www.gafencushop.com/wp-content/uploads/2019/08/Sauteed-garoupa-preserved-mustard-green_landscape.jpg" alt="old bailey" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/08/Sauteed-garoupa-preserved-mustard-green_landscape.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/08/Sauteed-garoupa-preserved-mustard-green_landscape-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/08/Sauteed-garoupa-preserved-mustard-green_landscape-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/08/Sauteed-garoupa-preserved-mustard-green_landscape-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/08/Sauteed-garoupa-preserved-mustard-green_landscape-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/08/Sauteed-garoupa-preserved-mustard-green_landscape-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/08/Sauteed-garoupa-preserved-mustard-green_landscape-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-48443" class="wp-caption-text">Sauteed grouper fillet with pickled cabbage</figcaption></figure>
Next up was the&nbsp;Sauteed grouper fillet with pickled cabbage. This sharing plate proved to be tender and flavourful as well, with the grouper almost as fresh as if it had been hoisted from the sea just moments ago and served on our plate without any delay. The pickled cabbage, meanwhile was suitably crunchy, and provided an apt counterpoint to the tender fish morsels.&nbsp;
<figure id="attachment_48440" aria-describedby="caption-attachment-48440" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-48440 size-full" src="//www.gafencushop.com/wp-content/uploads/2019/08/oldbailey6.jpg" alt="" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey6.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey6-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey6-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey6-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey6-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey6-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2019/08/oldbailey6-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-48440" class="wp-caption-text">Savoury and sweet Shanghai-style mooncakes</figcaption></figure>
No doubt mindful of the fact that the Mid-Autumn Festival is round the corner, Old Bailey has also introduced both savoury and sweet Shanghai-style mooncakes to the menu. Truly authentic to the Shanghainese style, the festive treats come in the shape of buttery short-crust style pastry wraps, with either sweet red bean paste or savoury pork inside. Pre-orders for the mooncakes, which come in boxes of six, are&nbsp;<a class="_e75a791d-denali-editor-page-rtfLink" href="https://form.jotform.me/91989188051470" target="_blank" rel="noopener">available</a><a href="https://form.jotform.me/91989188051470">&nbsp;now</a>.
<a href="http://oldbailey.hk">Old Bailey</a>&nbsp;2/F JC Contemporary, Tai Kwun, Old Bailey Street, Central, Hong Kong, +852 2877 8711
Text: Bailey Atkinson

Tag: taste