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Meet the Contributors
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Fergus Fung
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Samanta Pong
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Vicki Williams
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Dane Alexander Clouston
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Gary Danko
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Prudence Lui & Anneliese O'Young
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The Gastronought
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Grégoire Michaud
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Catharine Nicol
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Debra Meiburg MW
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Jacqui Williams
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Seema Bhatia
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Natasha Loo
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Vicki
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Fideme Ngau
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Uwe Opocensky
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Kenji Yanagita
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Louis Ho
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Wilson Fok
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ILuvLubutin & SSB
Meet: Natasha Loo
Column: Simple Pleasures
Bio:
Vancouver born and bred; relocated to Hong Kong in 2008. I see life through a prism of good eats, lux travel, and true love. Thanks to the Food Channel, which opened a whole new door of exploration for me. Food soon colored my world as a university student, and cooking and dining was my best way to work off the anxiety. Food is my way of self expression. Weekends now consists of food hunting with my husband (food is also his weakness), to discover new and interesting places to eat. I wish to thank all my eating companions for sacrificing their svelte figures!
Whether it's cheap eats, frugal dishes, or high-end dining, there is no discrimination. As an honest critic, I wish to share my food journey with interested others, and hopefully, they will discover the joys in my culinary passage.
Related Articles
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An Egg Lover’s Paradise
One very significant local cuisine to Hongkongers (and simple pleasures of mine), past and present, is the Egg and Ham Sandwich, Fried Eggs and Ham with Buttered Toast, and Cha Sui Macaroni/Spaghetti in soup phenomenon.
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Fro Yo - Guilt Free or Sinful Treat?
Hong Kong has been hit by the fro yo (frozen yoghurt) bug with frozen yoghurt shops sprouting up all over. I’m caught up in this trend myself. Spoiling myself with this healthy dessert every now and then. But is it really what it's cracked up to be, most importantly, is it really guilt free?
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The Benefits of Chinese Herbal Teas, Fact or Fiction?
I don’t know if it’s brainwashing at a tender age, but somehow my Mum telling me, "Drink this, it will give you good lungs, will make you brighter, or give you nicer skin," has stuck with me.
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Shanghai - The Real Deal
I take you to Shanghai this month where I recently spent five horridly hot days basking and eating my heart out. Shanghai is special to me, it's where my mother's parents were from before they came to Hong Kong.
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Hong Kong Bums
You may be intrigued by the headline for this article, Hong Kong Bums. I hope I do not disappoint, but this month’s story is not about the behinds of my fellow HK counterparts, but of those succulent, juicy bums that are, well, for purchase.
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Eggstasy
Not to be a bore, but I come back to eggs this month. Despite my first Simple Pleasures feature being devoted to comforting HK-style egg sandwiches and brekkie, this much loved ingredient deserves another article, and perhaps another standing ovation.
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Hitting the Sweet Spot(s)
We've finally broken loose from the many months of torturous heat and humidity. And as our wardrobe shifts, so does our palate, craving for foods that are a little more wholesome and fuzzy. My autumn frenzy involves things that are sweet and sometimes wildly innovative - Hong Kong confections. And, oh boy, do we have variety.
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Winter Extravaganza
It’s a winter extravaganza this month as my current craving is for anything that makes me feel warm and fuzzy. As the temperature drops, our palate favours things that are a bit more fatty and piping hot. Things that come straight to mind would be a bubbling Hotpot with fatty beef and twenty plates of CIY (cook it yourself) assortment, Claypot rice with preserved sausages and rice crackling, Yakiniku, Korean barbecue, Beef brisket, and Lamb brisket stew with beancurd sheets — yum!
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Flavours of Cambodia
I've taken a little breather from Hong Kong this month, spending four action-packed days in Siem Reap for our annual CNY hideaway. Besides the breathtaking visit at Angkor Wat and other spectacular sites, local foods were just as important to me to complete the entire Cambodian experience.
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Citibank credit card presents: Grand Hyatt Hong Kong
For its grandeur and outstanding dining venues, Grand Hyatt Hong Kong still remains one of the most celebrated hotels in Hong Kong. Besides checking into one of the harbour viewing rooms, you are most likely checking yourself into one of its many ultimate dining destinations.
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In the Mood for Brunch
The long awaited moment has finally arrived. Time to whip off all those heavy sweaters and boots, and finally bring out the snazzy shades again. The temperatures have finally risen to a comfortable level, and what better way to start the weekend than by having an endless lunch (more commonly called brunch) while basking in the warm sun. It seems to go hand-in-hand, don't you think?
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A Foodie's Journal
This month I wanted to share with you some top picks from my food journal for March. An unintentional theme revealed itself - my noshing had leaned towards reliable I-know-best foods, foods that’ll never let me down or have me guessing. Food that I can rely on to attain foodie's bliss.
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Taipei Food Trek Extraordinaire
This past Labour Day long weekend was spent in Taipei, a trip that consisted of non-stop gorging from the moment we woke up. On my must-eat list was Taiwanese Beef Noodles, Yung He Sticky Rice and Soy Milk, Jun Yue Pai Gu (Jun Yue's Porkchop), Raohe Night Market's pepper beef cakes, Night Market snacks, dessert at the Eastern Ice Store, bubble tea, chill'n at a nice quaint coffee shop, and a long list of food souvenirs to bring back home.
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Herbal Teas for Summer
Summer's here and the humidity has risen to unbearable levels. Our bodies feel heavy, our joints and muscles are sore, we feel hot and exhausted. According to Chinese Medicine, these are the consequences summer's hot and damp weather has on our bodies. Carrying over from one of my earlier articles, The Benefits of Chinese Herbal Teas, this month I will feature simplified recipes with minimal ingredients and steps, chosen for their simplicity and easily accessible ingredients to neutralise the ailments summer weather has on our bodies, and to attain a lightness and coolness internally with the help from the Soup Fairy herself, my mother.
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Eat, Drink, Love Hong Kong
After spending nearly two months away from HK, being such a local hound, I’ve been bitten by HK’s local (food) bug on my return. I craved those foods that scream HK, non-replicable foods that you can’t get in any Chinatown around the world, foods that HK does better than anywhere else in this universe. A few items I had to get a hold of almost immediately upon arrival were pretty much voiced in my previous articles, but some desperate measures were made for the following items.