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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: Wilson Fok
Associate Editor
Bio:
A food person whose obsession in food takes him through the edible landscape of the city - from roadside cafes to fine restaurants. One with fascination by the edible affairs that happen from makeshift folding tables to ones lined with starched tablecloths. On weekends, Wilson either roams the city through new food discoveries, or disappears into the kitchen as he stirs the simmering pots of homemade jams and preserves.
Related Articles
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First Dip at JAR
The first time I entered the JAR space, it did not feel like it was just a restaurant, as it claimed to be. Brought to us by the creators of 798 Unit & Co, JAR has a different ambience resembling to that of a perfect beach house during a vacation, and this was not the only thing that marks difference from its predecessors. The restaurant menu serves fewer finger foods than 798 Unit & Co, yet one shouldn't feel intimidating because of a shifted focus at JAR.
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Spanish Sherry + Hairy Crabs
While the US recently celebrated Thanksgiving with turkeys and pies, Chinese celebrate this time of the year with Hairy Crabs, with the season running from late October to mid-December. Tradition calls for good quality crabs to be paired with Chinese yellow wine as its sweet finish complements the lightly sweet aftertaste of crabmeat. Yet a contemporary approach calls for something different.
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New + Noteworthy - Above & Beyond
When I first heard a restaurant named “Above and Beyond”, all I could envision was a restaurant with a full panoramic view of the Victoria Harbour, with a strip of shimmering fluorescent lights when night falls. Experiencing the view from the top, I realize there is much to brag about when it comes to Hotel Icon’s newest opening. Entering the restaurant, we are greeted by a lounge area where guests linger for a drink or wait for a table. The menu intends on Cantonese cuisine, about the majority of the dishes are based on Cantonese concepts, while the rest borrows ideas from other provinces of China.
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New + Noteworthy - Loyal Dining
Loyal Dining has a prime location -- four stories from the ground up (the top floor is the kitchen). Yet instead of packed with a hundred diners at the same time, tables are loosely placed and surrounded by spacious comfortable booths under dim lighting, much like a restaurant set pulled straight from a 60s movie. The kitchen produces real food, dishes that are diverse in selection from three square daily meals to afternoon tea items and evening dimsum
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A Tale of Two Fine-Dining Restaurants
When it comes to fine-dining establishments, we think mostly of hotel dining restaurants, especially those that serve Western cuisines. After all, the majority of these restaurants keep a high standard on their food quality. It is also true that to qualify as fine-dining, the definition surpasses quality of the food, but also takes into account the whole dining experience; ambiance and service are often accounted for as the whole package. Here we take a look at two reputable French dining establishments here in Hong Kong.
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Decadent Cantonese Cuisine
There is a saying in Chinese: Eat in Guangdong. Other parts of China may be famous for their beautiful women or breathtaking scenery, but when it comes to food, Guangdong reins supreme. Guangdong, or Cantonese cuisine is also the best-known Chinese regional cooking in the world. Because of the mass popularity, it is misinterpreted all the time. It is not unusual to find dishes prepared with expensive ingredients that do not complement one another, or others that are made from frozen ingredients and seasoned with artificial flavourings.
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Chef's Table
The chef's table is located inside the kitchen, away from the main dining area and originally by invitation (of the chef) only. It is not entirely sure when the concept of chef's table started but it is the ultimate in dining. There is a saying in Chinese that can be loosely translated as "when one is near the kitchen, there is (good) food". What about when one is inside the kitchen of a top hotel?
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Festive Dining Around Town
"Chestnuts roasting on an open fire..." Most of us who grew up with Christmas will remember Nat King Cole serenading us through festive celebrations. Even at the snowless Hong Kong where snowflakes come only in forms of Christmas ornaments or shortbread cookies at bakeries at Christmas, it has become one of the best times to be merry, and celebrate the holiday season with family and loved ones. Here we have gathered some of the notable celebrations this year.
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The First Dip: The Principal
The Principal. Does that term send shivers down your spine? Whether you were a good student or not back in your school days, not many enjoyed going to the principal's office. Until now. Another addition to Press Room Group this year is The Principal, the highest end establishment the group has ever operated.
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New Opening - se sa me
When everyone is going back to basic, sticking to one cuisine or regional cooking from an area with a population of less than a million, se sa me opens and announces it serves "Japanasian" food. You guessed it; it is a celebration of Asian food, from north to south, with an emphasis on Japanese cooking. One finds elements of Thailand, Vietnam, China, Indonesia and of course Japan in the dishes. We all had Japanese fusion before; some even became a fan of sushi with mayo and "dynamite rolls". (served in 90% of Japanese restaurants in the US, aka Japanamerican.)
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Sweet, Sweet Easter
Sweets and Chocolates are often in abundance at the Easter Table. This year, the Easter feast got more interesting, as an artful selection of chocolates and sweets capture the attention of many. Here are some of our favorites so far.
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Chocolatiers Revisited
To say that we love chocolate is quite an understatement. As popularity grows more chocolate brands are opening shops selling their chocolates all over Hong Kong. It started with the big names, taking space from gourmet supermarkets and shopping malls, to starting pop-up kiosks all over town. It is official, that chocolate is gaining popularity as we speak. Yet often due to preferences we tend to overlook what chocolatiers can offer. Sometimes when you look closer, they offer a lot more than just a selection of chocolate bars and bonbons over the counter.
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Bring On the White Spears
Following the seasonal produce calendar, white asparagus arrives in May, marking the beginning of the onslaught of summer produce. The ivory-colored vegetable, with its firm but slender stalks, is prized for its seasonality. Harvested and widely enjoyed in May, the biggest harvests come from France, Germany and Italy. A primer of choosing quality white asparagus is that one should only choose those with firm (not soggy) stalks. The vegetable takes on a light mellow taste that's best accentuated with simple preparations. With more restaurants serving white asparagus this year, WOM is introducing two of them that are no stranger to this seasonal vegetable.
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A for Abalone and Art
Eating is an art. While it relies on acquired taste in the various forms of eating, including habits, priorities, preference to cuisines and many more. There is much complexity in the form of eating and it wouldn’t be fair to conclude that eating is only for the sake of survival. We often find pleasure in the craft of eating, especially on what we eat. This May, we found the pleasure of enjoying abalones in ways more than its traditional braised form. We also embrace the joyful presentation that makes each dish an artform, through the ARTHK12 special menu at the Mandarin Grill + Bar.
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The First Dip: Blue Butcher
When rumour spread that the boys behind ‘PLAY’ are opening a restaurant focusing on steaks and chops, it quickly became “They are opening a Steakhouse”. That couldn’t be more wrong. Blue Butcher is not a steakhouse, at least it doesn’t feel like one. Located on Hollywood Road near the Sheung Wan end, Blue Butcher is sandwiched between The Press Room and Classified. Its narrow entrance leads you up to a long flight of stairs, where at the top unveils an open dining space with extra high ceiling and a long bar leading up to an open kitchen. Seating is spacious at Blue Butcher, which can hold close to 100, with a private dining room and a killer walk-in dry age meat room lined with Himalayan pink salt bricks. Blue Butcher exudes an nostalgic style, modernized with new twists. Running on the 1920s American theme, one can see the good use of antiques and old dark wooden tables, as well as custom made stools and installations of train tracks along the middle of the dining space.