Tag Archives: private kitchen

Sawali Club

30 Aug

the dim sum diaries hong kong

 

 

Sawali Club Hong KongWe all know the phrase “don’t judge a book by its cover.” Much the same can be said about restaurants; what might not be the finest, fanciest-looking establishment could still serve up surprisingly delicious fare. Nowhere is this truer than in Hong Kong, where hidden private kitchens in non-descript buildings, with unsightly décor and awful service offer feasts you are unlikely to forget. Sawali Club, a Thai ‘members only’ (not really) restaurant (of sorts) on the second floor of a commercial building in Wan Chai, is one such example.

Sawali Club Hong Kong

The restaurant, run by sweet little Thai ladies (expect to battle with a strong language barrier), spans over three rooms that were perhaps once upon a time someone’s flat. Fold-up tables and stackable chairs cover all available space, so as to seat as many diners as possible in one night; you will get to know neighbouring diners more than you’d like to and will definitely partake in a shouting match in order to make yourself heard. As I said, there is nothing the least bit fancy about Sawali Club, yet its charm shines out from every one of its dirty, flaking, yellow walls.

Food, from the overwhelmingly large menu, comes in no particular order – you may get mains before your starters and rice long before your curries; if you want to start with dessert, I’m sure even this wouldn’t be frowned upon. According to various sources, Sawali Club generally uses a lot of MSG. Thai food is tasty enough as it is and I was pretty keen on actually getting some sleep that night, so a quick word with the only English-speaking waitress and MSG was off our menu.

Sawali Club Hong Kong

Our first dish was a beef red curry, which was perfectly flavoured and carried a good level of spice. However, whilst I was lucky with my pieces of meat, others encountered nasty bits of gristle that somewhat lessened the enjoyment.

Sawali Club Hong Kong

Plates of Thai-style morning glory and chicken with cashew nuts, two universal favourite dishes, were as good as we had hoped, without being laced with far too much oil.

Sawali Club Hong Kong

The charcoal-grilled pork neck, despite not looking too appetising, was a winner. The thinly sliced, super tender pieces of meat had a subtle smoky flavour and were even better when dipped in the chilli soy sauce. The chicken satay also proved popular, both for the generous, tender chunks of chicken and the sweet, creamy peanut sauce, of which there was sadly not enough.

Sawali Club Hong Kong

Out of the three salads we tried – squid, green mango and pomelo – the latter was by far the best, offering the perfect contrast of sweet versus spicy and juicy versus crunchy that amazed us all. It was without question one of the best pomelo salads I have ever tasted.

Sawali Club Hong Kong

Despite receiving looks of disgust from the boys when we ordered, the fried tofu with basil and chilli impressed even them. Under the crisp outer layer of tofu was a beautiful, silky interior that absorbed all the delicious flavours of the dish.

Sawali Club Hong Kong

The deep-fried soft-shell crab, for being the most expensive dish on the menu, seemed slightly stingy a portion, once you’d delved under the piles of crispy garlic, chilli and basil leaves. Get in there quick, as if you can actually claim one of the few pieces of crab, you definitely won’t regret it.

Sawali Club Hong Kong

My favourite dish of the night was the fried yellow curry with prawns. The sauce, thickened with egg, was deliciously rich and creamy, loaded with giant, perfectly bouncy prawns. Despite having had more than my fair share, it was impossible to resist scooping up spoonful after spoonful of the delicious sauce straight from the bowl.

Sawali Club Hong Kong

Amongst other less appealing options, dessert was either mango sticky rice, or mango sticky rice birthday cake… Unfortunately we had no birthdays around the table, but we didn’t let this get in the way of our fun; the lights were dimmed, music started blaring and our lovely waitresses began to serenade our ‘birthday girl’ with a hilarious rendition of Thai style Happy Birthday. Taste-wise, it was no more special than the next mango sticky rice, but it was definitely worth pretending it was someone’s birthday just to see this show!

For a ridiculous amount of food and several large bottles of beer (there is no corkage on BYO wine), we each paid a mere $200. Aside from our helpful English-speaking waitress and the ‘birthday’ entertainment, service can only be described as terrible. I can’t help but think, however, that this is all part of the experience at Sawali Club, an experience that I wouldn’t object to trying again.

Sawali Club

2/F, Wing Cheong Building
18-20 Hennessy Road
Wan Chai
Hong Kong

Tel: +852 2811 2360

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Chef Studio by Eddy

22 Jul

the dim sum diaries hong kong

 

 

chef studio by eddy hkNothing beats a good private kitchen, where you can spend hours over a lovely meal that has been lovingly prepared just for you in a homely setting away from the crowds. Chef Studio by Eddy, tucked away in an industrial building in Aberdeen, is one shining example of an excellent private kitchen.

chef studio by eddy hong kongFrom the moment we arrived, I was instantly impressed as the lovely Chef Eddy Leung was there to personally greet us and guide us to our table. Certificates, photos and medals line one wall, behind traditional birdcages and candles, giving the room a warm, homely feel to it and removing any hint that this was once an industrial space. It is in fact such a lovely space, that on the night we were there, a couple was getting married!

chef studio by eddy hong kongEddy is a truly genuine person who cares about nothing more than seeing his customers leave with a smile as big as his. His lovely personality comes through in his cooking, which he insists is always ‘real’ food with ‘real’ flavours. Most, if not all, of the herbs used to create these real flavours are grown on the restaurant’s balcony, again giving it that home-cooked, unassuming air. The seven to eight course set menu changes on a monthly basis, depending what’s in season.

chef studio by eddy hong kong

Ours began with what we thought would be quite a humble, simple dish: scrambled egg with smoked salmon and caviar. This was not your average scrambled egg, however. Cooked in a bain-marie, it was the smoothest, creamiest egg you could ever imagine and paired perfectly with the delicate smoked salmon and salty caviar. If I was this amazed by such a simple dish, I knew I would only continue to be amazed by what was to come.

chef studio by eddy hong kong

Indeed, the following dish of pigeon consommé, served in an adorable teacup, was equally as impressive. The rich broth had been slowly maturing in flavour over two days through a rather complicated cooking process, resulting in a heavenly, deeply comforting dish unlike any consommé I have ever tasted. Goji berries, barley and small chunks of pigeon meat were an added bonus to give it some texture.

chef studio by eddy hong kongPerhaps the best dish of the night was the lobster with rice rolls. The chunks of lobster were perfectly buoyant, generously doused in a wonderfully creamy sauce. What I loved most about it was the addition of soft, fresh cheung fun (rice rolls), adding an unexpected yet lovely Asian touch.

chef studio by eddy hong kong

As if to tease us, a glass pot containing whole truffles was then placed in front of us, before Eddy himself returned to the table to grate said truffle over a bowl of creamy risotto. This dish is not always included in the set menu, yet, knowing how truly divine it is, Eddy insists on sharing it with as many diners as possible, even if it means sharing a portion between two. The rice was wonderfully al dente and heavenly creamy, generously covered in large chunks of incredible truffle. It was certainly decadent enough for us not to need our own portion, even if I was sad when it ended!

chef studio by eddy hong kongAnother of my favourite dishes was the duck breast with vermicelli. The gorgeously tender duck was first cooked sous-vide, before being pan-fried, resulting in juicy, delicious meat that melted in the mouth. One drop of sesame oil was enough to give the vermicelli beneath it a slight Asian touch, while the buttery cubes of foie gras took it to a whole other level.

chef studio by eddy hong kong

To cleanse the palate after such a rich dish came a roselle flower sorbet – light, refreshing and did exactly what it was meant to do, before the last savoury dish of the night: Wagyu beef with roast potatoes. I wouldn’t go as far as to say it was tough, yet it was not as amazingly tender as we had anticipated it would be. Nevertheless, the flavours were spot on and the roast potatoes were a perfect balance of crispy and fluffy.

chef studio by eddy hong kong

Dessert was milk pudding topped with mango served in a sweet little glass jar. This could not have been more of a perfect dessert to finish off the perfect meal. It was refreshingly light and fluffy after so many courses, yet still had depth and plenty of flavour.

Dinner at Chef Studio by Eddy costs $780 with free corkage and no service charge. If you’re impressed by the food (which you will be) Eddy prefers you to buy one of his recipe books, of which all the profits go to building water pumps in some of the poorest areas of China. Whilst Chef Studio may be more expensive than some private kitchens, I can assure you it is 100% worth it. Eddy told us himself “I like to cook with my feelings, with my heart,” and this is evident in every single bite. I will most definitely be back.

Chef Studio by Eddy

Room 5B, Kwai Bo Industrial Building
40 Wong Chuk Hang Road
Aberdeen
Hong Kong

Tel: +852 3104 4664

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Sijie Sichuan Restaurant

30 May

the dim sum diaries hong kong

 

 

si jie hong kongSome of the best meals I’ve had are not in uber fancy restaurants where you pay an arm and a leg for tiny portions that leave you feeling hungry. Rather, some of the best and most memorable meals I’ve had are in unassuming buildings where neither décor nor service is particularly notable, yet the food is hearty, delicious and almost absurdly cheap. Such was the case with Sijie Sichuan Restaurant, a semi-private kitchen in Causeway Bay.

I made a booking for a group of nine friends one Friday evening, after having Sijie sitting on my restaurant list for far longer than I thought acceptable. With that Friday feeling well and truly at play, we each arrived at the restaurant with at least one bottle of wine in hand (Sijie offers free corkage), ready for a fun Sichuan feast.

A feast is most definitely an understatement – try as we did, we barely even made a dent in the amount of food loaded onto our Lazy Susan. Much like at a dim sum restaurant, your order is made by circling dishes on the menu and handing this to the staff. The menu recommends how many dishes it would be sensible to order for your group size; we struggled to stick to this and ended up ordering 10 main courses, instead of the 7-8 it recommended…oops!

sijie hong kong

If the amount of wine consumed that night, followed by just a little bit more at karaoke won’t allow me to remember each and every dish, I will at least present to you the most notable of the ones we tried, starting with the Sichuan cold noodles from the appetisers section. This enormous portion of perfectly chewy noodles doused in chilli sauce appealed to even the most spice fearing of the crowd. They were by no means mild, yet it wasn’t the sort of spice that overwhelmed the flavour of this wonderfully tasty dish.

sijie hong kong

The spicy and sour cucumber is a must order at any Sichuan restaurant, or, for those less daring, the cucumber in garlic sauce is just as delicious; if you don’t like a lot of garlic, at this point of the meal would probably be the best time to go home.

si jie hong kong

Perhaps my favourite of all the dishes was the poached fish in hot chilli oil. Stay away from the evil Sichuan peppercorns that put your mouth out of action for a good fifteen minutes, and this dish is bursting full of flavour that keeps you going back for more. The chunks of white fish are wonderfully tender and pair perfectly with the thick strands of glass noodles that lay at the bottom of the gigantic bowl.

sijie hong kong

The stir-fried green beans with minced pork are some of the best I’ve had in a long time, the beans cooked just enough to still maintain some of their crunch, and the pork perfectly flavoured with just the right hint of spice.

sijie hong kong

 

sijie hong kong

The Chinese in general really know how to cook aubergine, and Sijie’s version of aubergine in spicy garlic sauce was no less notable, as the sweet, spicy sauce permeated through each soft chunk of vegetable. Also impressive was the mapo tofu, swimming in a rich, wonderfully spicy sauce.

Despite some confusion over a few dishes (for example, the frog with pickled peppers that appeared despite us not having ordered it!), there was little to complain about and few dishes that outright disappointed us. The food just kept on coming, the wine kept on flowing and no one batted an eyelid at how loud our table of ridiculous gweilos was!

When it was time to pay the bill, despite having massively over-ordered (as usual), the staff shocked us by asking for a mere $280 per person. We had eaten far more than any of us could possibly eat, and there was still an abundance of food left over, so how could it possibly only cost $280?! We left $300 each, part in gratitude for such a delicious meal and part in apology for having been the loudest table in the restaurant. Will I be back? Is a Sichuan pepper spicy?!

Sijie Sichuan Restaurant

10/F, Bartlock Centre
3 Yiu Wa Street
Causeway Bay
Hong Kong

Tel: +852 2802 2250

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KimChi Private Kitchen

1 Mar

the dim sum diaries hong kong

kimchi private kitchen hong kong

The best private kitchens are the ones that take some good navigational skills to find and are housed in a nondescript apartment block, allowing for a truly private meal. Newly opened KimChi in Hung Hom ticks both these boxes.

Unless you’re very Hung Hom street-savvy, I’d recommend getting a $20 taxi from the MTR station, as KimChi really isn’t easy to find. Once you’ve located it and gone up to the seventh floor in the rickety old lift, you will find an elegant, shiny-wallpapered dining room set up for a maximum of 12 people.

Despite the name, KimChi does not serve Korean fare. The name is actually an amalgamation of the two owners’ names: Kim and his girlfriend Chi, the chef behind the incredible food. There are two choices of set menu – Molecular Cuisine Set or Red Chamber Banquet Set, both priced at $350. We chose the latter, which was especially tailored to include traditional Chinese New Year dishes, with a slight molecular twist. What surprised me is that Chi can create the sort of intricate, beautifully presented dishes you’d expect to find at a Michelin-starred restaurant, yet she has never had any form of professional training; she taught herself by watching hour upon hour of cooking programmes through her sheer love of cooking.

kimchi private kitchen hong kong

The first dish to be served was the fried eggplant cube. This combination of finely diced aubergine with garlic, ginger, peppers, mushrooms and minced pork, served with optional chopped nuts was exceptional. It was absolutely bursting with flavour, causing silence around the table.

kimchi private kitchen hong kong

To follow, the Lotus seed with green delight soup was slightly less impressive, although I still polished mine off. The lotus seed and chicken component of the soup was rich and creamy, balanced by the slightly lighter spinach and fish component. I liked the added texture of the whole lotus seeds but found the soup as a whole a little too heavy, especially as it was only the second course of the night.

kimchi private kitchen hong kong

As a Chinese New Year special, we were served some sticky rice lollipops. I don’t know why I’ve never had these for CNY before and I’m sad there was only enough for one each! They had a slightly crispy exterior that gave way to a wonderfully chewy interior, all sprinkled in grated coconut to create an unexpected yet delicious dessert-like treat.

kimchi private kitchen hong kong

People often ask me what the strangest things I have ever eaten are. I think I can now add braised deer tendons to this list. I had no idea people even ate such things! The presentation was beautiful, like a flower emerging from a plant pot. Inside this ‘plant pot’, beneath the delicious pak choy, was a melange of deer tendon and fish maw. Although I enjoyed the taste, I couldn’t really get over the slimy, unusual texture of the tendons, a view shared by most people around the table.

kimchi private kitchen hong kong

The half boiled pigeon egg with white mushrooms had a very delicate flavour, which some argued could be described as bland. Once the soft-boiled egg yolk was mixed with the mushrooms and shredded pork, however, it was excellent; all the textures and flavours worked well together to create a lovely, warming dish.

kimchi private kitchen hong kong

Having given up wheat for Lent, I was worried I wouldn’t be able to eat the crab dumpling. We asked Kim, however, and he completely made my evening when he confirmed that the dumplings were made with rice flour. The huge dumpling, served in a light tomato sauce was packed full of fresh crabmeat, delivering an amazing taste, enhanced by the perfectly chewy dumpling skin.

kimchi private kitchen hong kong

As a palate cleanser, a cute fish-shaped chestnut and carrot juice sorbet served its purpose just right, ready for possibly my favourite dish of the night.

kimchi private kitchen hong kong

Just a glance at the chicken stuffed with frogs legs was enough to wow us all; encased in crispy tofu skin, topped with chestnut paste and sprinkled in icing sugar, it looked like a decadent dessert. Although the thought of eating frogs’ legs scared a few around the table, one bite of this dish and their fears were long forgotten.

kimchi private kitchen hong kong

Unfortunately my decision to give up wheat for Lent did get in the way of the crispy cream pine nuts puff; all I could eat was the delicious custard, pine nut and cream centre, of which I definitely made sure I scooped up every last bit! Judging by the sounds of delight I heard around the table, apparently the flaky homemade pastry was also incredible.

Service at KimChi is efficient and you can tell that all of the team are passionate about what they do. Albeit a little after we’d started eating each course, the lovely Chi came out to explain each of her dishes to us. I am still amazed at what she is capable of doing without a hint of training.

As with most private kitchens, KimChi is BYOB, with the most bizarre yet endearing corkage policy: you pay $150 per colour of wine! The total bill per head including service charge is therefore around $420 – definitely a reasonable price for well thought out food that is as delicious as it is interesting, and will certainly take you far out of your comfort zone.

KimChi Private Kitchen

Flat C, 7/F, Loong Wah Building
36-42 Baker Street
Hung Hom
Hong Kong

Tel: +852 5364 6623

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The Thinkers Balcony, London

27 Nov

the thinkers balcony secret supper club londonDo we ever really think about what it is we are eating and why we are eating that particular thing? Of course we think about how much we enjoy that food (hopefully), but most of the time, eating is never really a very meditative experience. Ilyas Kassam, an old university friend and now a writer of philosophy, begs to differ, believing that food can indeed be tied to thought. Taking this a step further, by associating food with the specific thoughts of well-known philosophers, Ilyas set up The Thinkers Balcony, a secret supper club, to encourage his diners to ‘engage with their desires, their beliefs, and of course their stomachs!’

the thinkers balcony supper club london

The Thinkers Balcony is not like any private kitchen we know in Hong Kong; it is located in a beautiful traditional London town house in Notting Hill, in fact in Ilyas’ very own living room. The room is artistically decorated, with a gramophone, stacks of philosophical books, unusual hats, and most importantly a low table made from old wine cases, around which diners sit on cushions on the floor. As we sipped on glasses of Champagne (it’s BYOB – it would have been rude not to!) whilst we waited for the food to be presented, we took in our surroundings and knew we were in for an unforgettable experience.

the thinkers balcony supper club london

Normally, diners coming to The Thinkers Balcony are aware of who the philosopher inspiring their meal is before they begin their feast. Ilyas had something different in store for us, however; our meal was entitled Mystery and the Unknown: An Existential Adventure of the Stomach, so the philosophy was not revealed until the end of the meal. Until then, each course led us on an inquisitive journey where we were encouraged to think really hard (seriously hard in fact) about what the thought governing the meal could be…

the thinkers balcony supper club londonThe first course, or the ‘prelude’, was Bergamot Ponzu Oyster with Ikura. I’m not always enamoured by oysters, yet I definitely was by these. The citrusy flavours of the bergamot and ponzu shone through and contrasted with the delicate chamomile leaf oil to create a delicious yet not thunder-stealing backdrop for the oyster.

the thinkers balcony supper club london

‘Chapter 1’ was an incredible Japanese Tuna Tartare beautifully presented with edible flowers. With strong hints of sesame, buttery chunks of avocado and of course melt-in-the-mouth tuna, all you could hear around the table was the sound of delighted diners and cutlery scooping up every last crumb.

the thinkers balcony supper club london

the thinkers balcony supper club london

Our main course, ‘Chapter 2’, was Smoked Cognac Chipotle Beef and Tamago Donburi. As you can tell, Ilyas takes most of his inspiration from Japanese cuisine (and quite rightly too, as it’s one of my favourites). This dish arrived in three parts: first the sticky rice topped with tamago (Japanese omelette) and sesame, followed by a wooden board laden with rare chunks of steak that caused a tablewide round of ‘oooohs’, and finished off with a jug of chipotle sauce. Although the beef was a little chewy, it was beautifully infused with cognac, which tasted even better with a generous dash of the smoky, slightly spicy chipotle sauce.

the thinkers balcony supper club london

‘Chapter 3’ was dessert: Black Truffle Ice Cream with Argan Baked Fig served on a pumpkin, date and hazelnut ‘sand’. Putting truffle in a dessert is a very brave move, as it isn’t to everyone’s taste. So, although there were a few confused and perhaps displeased palates around the room, those who did like it (including me!) made up for the haters and made sure every plate was licked clean. The combination of the unique flavours and textures really demonstrated Ilyas’ passion and skill in the kitchen.

the thinkers balcony supper club london

Last but most certainly not least, for the ‘Epilogue’, we were presented with a plate of homemade Saffron Chocolates, the perfect end to a delicious meal. I wish I could have taken a box of these home with me.

the thinkers balcony supper club london

Aside from the Champagne and wine we had brought ourselves, we were also served some exceptional teas from Ilyas’ vast collection from around the world; a unique touch to complement such a fun and adventurous meal.

After we had racked our brains to try and determine who the philosopher behind our feast was, we lifted our plates to reveal the absurd answer. I’m not going to give the secret away, just in case Ilyas uses this idea again, but I can tell you that it definitely surprised us and made us think.

Dinners at The Thinkers Balcony occur roughly every three weeks and cost between £20 and £40 per ticket (HKD240-480) depending on the nature of the meal and number of courses. You can be added to the mailing list to find out about upcoming events by entering your email address here. There are only six tickets each time, so make sure you get yours early. You will meet some interesting people, eat some incredible food and be wowed by how philosophy can be reflected in what we eat…

The Thinkers Balcony

Notting Hill (exact location will be given when tickets are purchased)

http://thethinkersbalcony.com

Contact: ilyaskassam@gmail.com

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Eclectic

10 Sep eclectic private kitchen hong kong

 

 

eclectic private kitchen hong kong

Besides the numerous taco shops that are currently filling our bellies, Spanish cuisine is the flavour of the moment, with tapas restaurants galore enticing us in with their jamón Ibérico and queso Manchego. Newcomer Eclectic, set up by charming chef Juan Martínez Gregorio is a cosy little private kitchen tucked away in Sheung Wan, serving traditional home-style Spanish fare in a relaxed, humble setting.

eclectic private kitchen hong kong

The space is very intimate and homely; it isn’t just an empty space with a table and chairs, but actually looks like it could be someone’s dining room, ready and waiting for the dinner party guests to arrive. As you enter, there is a Hong Kong-sized open kitchen (I’ll get back to the cooking appliances later!) that opens on to a long dining area with comfy sofas at the back, perfect for enjoying your complimentary glass of sangría.

eclectic private kitchen hong kong

The first course, which we also savoured on the comfy sofas, consisted of simple and classic cold cuts: 16-month aged Manchego cheese, chorizo Ibérico and pan tumaca (country-style bread topped with a gorgeous tomato and garlic purée): this was the perfect start to our dinner party.

eclectic private kitchen hong kong

eclectic private kitchen hong kong

Seated at the rustic wooden table, our second course was an empanada de frito from Cartagena, Juan’s hometown. Whereas South American empanadas come as individual pockets of delight, this one was more of a giant pie, which was shared between us. Inside the lovely, flaky pastry were black olives and tuna, bathed in a delicious tomato-zucchini sauce. I later discovered that Juan’s ‘oven’ is just a tiny tabletop oven, much smaller than the one I have at home! It’s amazing that he can run his private kitchen with this, but honestly, looking at and tasting the empanada, you could never tell!

eclectic private kitchen hong kong

The pimientos del piquillo, so named for the beak-like shape of the peppers, were stuffed with a combination of fish and prawns, bathed in a red pepper and paprika sauce. The flavours were wonderfully delicate, although we all agreed that they could have done with a little more spice.

eclectic private kitchen hong kong

Our fourth course, not to be mistaken with a gazpacho, was a salmorejo from the Spanish region of Córdoba. This cold tomato soup contains a blend of red pepper, bread, garlic and olive oil, sprinkled with strips of jamón Ibérico, chopped red pepper and crumbled egg to add some exciting textures. For me, it was a little too intense and acidic, but I’m never a huge fan of gazpacho-esque dishes anyway.

eclectic private kitchen hong kong

The papada de cerdo al vino tinto, or pork jowl slow cooked in red wine, was beautifully tender, having been cooked in Rioja for two hours. It was hearty and delicious; the perfect home-style comfort food.

eclectic private kitchen hong kong

eclectic private kitchen hong kong

Dessert was quite simply out of this world: flambé strawberries with black pepper and ice cream. As the smell of toasted almonds filled the room, we were lured towards the kitchen to watch Juan prepare the strawberries, sautéing them in butter and sugar before flambéing them in brandy. The freshly ground black pepper added an interesting and subtle warmth to the dish.

Eclectic is BYOB, but I would recommend also trying some of the gorgeous Spanish red wines sold by the bottle, starting at only around $160; cheaper than you’d find them anywhere else, but the most important fact is that you’d struggle to actually find them anywhere else…

To match the dinner party (as opposed to generic private kitchen) theme, the time between courses is somewhat slow, meaning our 7-course meal (there was also a salad but I chose not to write about it, as a salad is a salad) lasted over four hours. Taking into account that Juan’s cooking appliances consist of a teeny tiny oven and two plug-in hot plates, I’m surprised it wasn’t even slower! If you’re in good company, enjoying fine wine and delicious food, time will fly by anyway, so just embrace it and relish the fact that you can host a dinner party with someone else there to do all the hard work! All for only $400 a head too – bargain!

Eclectic

Room 603, 6/F, Cheung’s Building
1-3 Wing Wo Street (actually Wing Lok Street)
Sheung Wan
Hong Kong

Tel: +852 9158 1584

www.e-eclectic.hk

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Grassroots Pantry

27 Jun

There is no denying that, as much as we love this city, all the running around and having lunch and dinner out most days (or maybe I’m just speaking for myself!) can start to take its toll on our bodies. I obviously love my food and eating out is part of what I do, but even my body gets tired of the amount of nasties I’m consuming every day. Thankfully Grassroots Pantry, a lovely new café serving wholesome, organic food has just come to the rescue.

I am by no means a vegetarian, yet when I was recently asked what I do when I’m trying to be healthy, my answer was: try to eat less meat and more vegetables.  Vegetarian food doesn’t have to be considered “boring” and “too healthy”; when it’s done right, it can be so wholesome and delicious, and I will often find myself craving vegetarian days just to feel good about myself.

Grassroots Pantry

Grassroots Pantry is a beautiful haven tucked away down a quiet little street in Sai Ying Pun, serving nutritious, homemade, plant-based dishes, inspired by cuisines from all over the world.

The space is gorgeous; every little detail has been clearly thought out by Peggy Chan, the chef behind the wonderful dishes. Outside, green bushy plants adorn the small patio, which seats up to eight diners at a time. Inside, vintage-looking furniture seating a further ten diners, with cute wallpaper, gorgeous homey rugs and sweet little knickknacks to complete the look. I described it as a happy-making place, as from the moment I entered, I simply could not stop smiling. It seems that the staff are similarly affected, as every one of them is super happy and friendly.

Grassroots Pantry

Most of the ingredients are locally sourced and brought in daily, making sure that everything is incredibly fresh; if something isn’t in season or isn’t as fresh as it should be, recipes are altered so that customers get nothing but the best. The final menu is still being developed, though there is still a significant range of choices on the temporary menu, as well as a special dish on the set menu, which changes daily.Grassroots Pantry Quinoa Salad

We started with a Quinoa Salad made with dried fruits and hazelnuts. I loved the fresh flavours, enhanced by sprigs of parsley, and the nuts and sunflower seeds added to the interesting textures.

Grassroots Pantry Sweet potato chips

The sweet potato fries, which were baked rather than fried, were incredible, dipped in a vegan mayo made from tofu, chickpeas and lemon juice. Normally I find mayonnaise completely unnecessary as it adds little value other than fat to the meal; this one, however, was delicious and healthy – bonus!

Grassroots Pantry Thai green curry

The Thai veggie green curry served with brown rice was wholesome and comforting, with a subtle, yet notable kick at the end. The main ingredient was the hedgehog mushroom (a.k.a. monkey head mushroom), which had a ‘meaty’ consistency that would almost make real meat redundant.

Grassroots Pantry Palak Paneer

The Palak paneer served with homemade whole-wheat chapati was literally goodness in a bowl. Similar to saag, but less creamy, this dish was incredibly warming and comforting.

Grassroots Pantry vegan chocolate cake

For dessert, we tried the special of the day, vegan chocolate cake with cashew nut cream. Where some healthy desserts can have a dry and crumbly texture, this one was perfectly moist, so you’d barely even know it was healthy! We were told that the secret to getting the texture right lies in adding pulp from the juicer, which also gives it a natural sweetness, meaning no need for sugar.

The fresh juices are also a must. We tried the Digestion Booster (carrot, lemon and ginger) and the Mean Green (pear, green apple, leafy greens, parsley, celery, cucumber and ginger), both of which were scrumptious, whilst still clearly incredibly good for us.

Grassroots Pantry private room

Grassroots Pantry is not just a restaurant. It also offers culinary classes and workshops taught by specialists in the field. There is also a gorgeous space on the second floor that can be rented out for private parties.

As I have already mentioned, service at Grassroots Pantry comes with a genuine smile, showing that all the staff are passionate about what they do. Prices range from $98 to $168 for a main course, which is pretty spot on given you’re paying for deliciously fresh, organic produce. I’ve decided that Grassroots Pantry may well be my go-to place for those days when I need a food-hug.

Grassroots Pantry

12 Fuk Sau Lane
Sai Ying Pun
Hong Kong

Tel: +852 2873 3353

Read my review of Grassroots Pantry on Localiiz. You might find some other exciting restaurants on there too!

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Mandy’s Private Kitchen

8 Jun

 

 

 

 

I am slowly accomplishing my mission of trying every private kitchen in Hong Kong… even if it may take me my whole lifetime to get there. The latest on my list was Mandy’s Private Kitchen, a Caribbean feast in Sai Kung set up by Mandy Nathali in her own home overlooking Sai Kung town and the outlying islands.

British-born Mandy is of Punjabi Indian descent but, after marrying her Trinidadian husband 20 years ago, moved to Trinidad with him and developed her already-strong passion for cooking by learning to cook Caribbean cuisine from her mother-in-law.

 

Mandy’s Private Kitchen stemmed from the number of successful dinner parties Mandy would host for friends and family on her beautiful terrace. We organised a dinner for 16 on one of the only sunny Saturdays we’ve had for some time… or so it began.

 

Wanting to make the most of Mandy’s terrace and pool in what was left of the sunshine, we made the winding journey up to Mandy’s house mid-afternoon. Hopes of lazing in the sun were put to bed due to the average weather and lack of lounging space; unfortunately, by the time we arrived the sun had gone behind the clouds. A few of us ignored the iciness of the water, however, and built up an appetite by trying to swim against the resistance jet, something I found incredibly entertaining.

Meanwhile, starters were served buffet-style for us to pick at at our leisure from around 4pm and included Pokora, Jamaican Beef Patties, Caribbean Potato Salad and Traditional West Indian Corn Bread. I could not get enough of the latter, with its fluffy, cake-like texture and savoury-sweet flavour. Smothered in some of Mandy’s homemade spicy sauces, it was even better. Mandy even made a gluten-free corn bread as an alternative. The beef patties were also delicious – flaky on the outside and warm, tender goodness on the inside.

A couple of side dishes of St Vincent Coleslaw and Mango Chow Chow were also served. The coleslaw wasn’t anything to write home about but I loved the sour-spicy contrast of the green mango chow chow. I also kind of loved the name.

After a few hours of enjoyment before the rain came in, the main courses were served, again buffet-style. By this time we had watched the leg of lamb and jerk chicken being cooked on the barbecue, so were more than ready to eat them!

The Steel Pan Leg of Lamb is one of Mandy’s signature dishes. Marinated for five days in a secret blend of Trinidadian spices, the lamb is then slow cooked for around two and a half hours on the barbecue, leaving it intensely flavoured and incredibly tender.

Mandy’s slow BBQed Jerk Chicken Pieces, a Caribbean must-have, were delicious: having been marinated for two days, the chicken was wonderfully succulent, with a fiery sweet flavour. Apparently Trinidadian jerk chicken differs to Jamaican in that it is sweeter and less spicy; either way, it worked!

 

Perhaps even more delicious was the Trinidadian Fish Curry. A recipe taught to Mandy by her father-in-law, known to the family as ‘Papa’, this curry is not like any Indian curry; rich and zesty, Papa’s curry is infused with a lot of fresh lime and a lot of chilli; the side dish of rice n’ peas was definitely necessary.

Other side dishes of Pumpkin Talkari and Spinach Callaloo were deliciously comforting. Both were decadently buttery and taste bud-tinglingly spicy. In Mandy’s words, “healthy with a little bit of naughty is what food is all about.” I wholeheartedly agree.

One aspect of Trinidadian cuisine that I love are the baked bread pockets. They remind me of Venezuelan arepas: just slit them open and stuff them with anything you like. I even took some home and tried them filled with cheese for breakfast the next morning – obviously not quite the same as arepas, but I wouldn’t dream of comparing the two.

Dessert, after such yummy food, for me, was a little bit of a disappointment. Although I loved the Christmassy-spiced flavours of the Caribbean rum cake, it was a little on the dry side. I’m never a huge fan of trifle, so the Rum Trifle didn’t excite me too much either. Fortunately, I had eaten so much already that I hardly needed dessert anyway.

By the time we were half way through our main courses, unfortunately the heavens opened, as they seem to do every weekend of late, and we were forced to come inside, something that regrettably did dampen our moods (excuse the pun). Inside, as we huddled around the table, we couldn’t help but feel that we were intruding on Mandy’s private home, especially as she and her family sat eating their dinner just metres away, and this inevitably took a lot of the enjoyment away.

Prices at Mandy’s Private Kitchen vary depending on the menu you choose. Our menu was $500 a head; not too bad on its own, but once you take into consideration the costs involved in getting there and back, the added 10% service charge, on top of a $95 corkage charge per bottle (and we drank a fair bit of vino!), plus beer charges and coffee(?!), it can turn out to be quite a pricey meal, so do beware and give your wallet a little pep-talk to prepare it.

Mandy’s Private Kitchen

Sai Kung (address only given on confirmation of booking)

Tel: +852 9816 9946

Email: mandy@mandysprivatekitchen.com

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Seema’s Private Kitchen – From Africa to Asia

3 Apr

There are private kitchens and there are private kitchens. There are the kind that call themselves ‘private’ when really you’re sharing the space with a bunch of people you have never seen before and never wish to see again, and there are the kind where the word ‘private’ actually means private. Seema’s Private Kitchen is of the latter variety, where usually she cooks her meal in her own private home in Mid-Levels. On this occasion, however, as her home was unavailable, Seema brought her incredible private kitchen to us.

Some very good friends of mine have the most amazing flat in the whole of Hong Kong. Perhaps this is a slight exaggeration as I haven’t seen every flat in Hong Kong, but they at least have the most amazing flat out of any of my friends, and it is the perfect place for a dinner party. We have had our share of dinner parties there, but this one managed to blow all the others away (sorry birthday girl, you are a wonderful cook, but I think Seema might be a tad better! Only a tad though, promise!)

Seema’s meal tells the story of her journey ‘From Africa to Asia.’ Born and raised in Nairobi by her Indian parents, Seema then moved to Mumbai after marriage and subsequently settled in Hong Kong. Her mother ran her own cooking school in Nairobi and wrote cookbooks, so the love of food was always embedded within Seema, and she too ran her own cooking classes everywhere she went. In Hong Kong, she holds cooking classes at her home, as well hosting amazing private dinners in which she gives her diners a taste of her travels and experiences.

Pumpkin Soup

To begin, we were presented with pumpkin soup. I love pumpkin soup under any circumstances and this one did not let me down. It was everything a pumpkin soup should be and more: creamy, comforting, and hearty, with an added Seema-style kick that left us scraping our bowls clean and wanting more.

Piri piri shrimps

The Piri-piri shrimps from the Portuguese region of Africa had an eye-watering, peppery kick to them that was balanced by the sweet and fruity chunks of mango. A crunchy salad also complemented the freshness of the prawns.

Goan fish curry

The Goan fish curry, made with meaty chunks of New Zealand sole, was beautifully rich and creamy, spiced with turmeric, coriander seeds, cumin seeds and of course red chilli, and balanced with creamy coconut milk. In one word: delicious.

Dry lamb curry

The dry lamb curry, also I believe from Goa, was even more delicious, if that’s even possible. Marinated in rum and mint, the lamb was so succulent and full of flavour that it had us all fighting for the last piece!

Garlic pilau rice

To bring out the flavour of both the curries, a dish of cardamom-spiced garlic pilau rice was served, with flavours so tasty that it could have served as a dish all on its own.

Pea-stuffed aubergine

A vegetarian side dish of pea-stuffed aubergine was incredible. I heard comments around the table from people saying they normally didn’t like aubergine but adored this one.

Dhal

The dhal was certainly the blandest of all the dishes. This is not to say that we didn’t enjoy it, as actually it was perhaps a blessing to have a more neutral, calming dish to bring our taste buds back to earth after all the other dishes had them dancing like crazy!

Rum and raisin cake

Dessert was a delicious rum and raisin cake with rum butter sauce. Normally this sort of cake doesn’t particularly thrill me, but wonder-chef Seema converted me. It was somehow light at the same time as being rich, and the vanilla-infused sponge was wonderfully soft and moist, even without adding the rum butter sauce. But, trust me, you want that rum butter sauce. I forced myself to finish my slice despite the protests my already-full stomach was giving me.

Seema’s meal at her house costs $500 a head (we paid $450 to host it elsewhere). Agreed it’s not the cheapest meal, but you will walk away full to the brim of delicious food that you’re unlikely to find elsewhere in Hong Kong. The lovely Seema spends two full days sourcing and preparing the food to ensure that every dish is utter perfection and every mouthful clearly represents the passion she so lovingly puts into it.

Contact Seema to enquire about bookings: vsafarispices@gmail.com

Or call +852 9548 5280

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Comilonas revisited

12 Mar

I first went to Comilonas just weeks after it had opened its doors, and am happy to say that I believe I was the first food blogger to taste it and review it. I have now been twice since then and am still certain that this is one of my favourite restaurants in Hong Kong. It sets itself apart from other private kitchens by serving traditional Catalonian food unique to Hong Kong in a casual and homely environment without the rocket high prices other places would charge.

The menu has stayed the same since it opened, until owner Lluis and his wife Carrie, the chef behind the wonderful food, ventured back to Lluis’ home town of Barcelona for the month of February to explore new ideas and put together a new menu, which I sampled last week with a group of 16 hungry bellies.

Comilonas seats between 10 and 20 diners, and only serves one group, meaning you book the whole space and entertain as though it were your own dining room, for that is how it is designed to feel. They’ll even put the name of the host on the menu for you, an added touch that I obviously loved!

The dinner still kicks off with a Romesco dip – a beautiful blend of almonds and roasted vegetables that Lluis explains is his family’s secret recipe – and crudités to nibble on whilst the guests arrive.

Herb-marinated scallops

Another dish that has fortunately remained on the menu is the Herb-marinated scallops. Thin slivers of scallops are cured in the tastiest herb-infused olive oil and lemon juice, resulting in wonderfully tender scallops that simply melt in the mouth. Here’s hoping Carrie and Lluis never take this dish off the menu!

Musclos escabetxats

To follow, Musclos escabetxats, which translates to pickled mussels, were very popular. The acidic marinade made from olive oil, vinegar, garlic and tomatoes cuts through the strong fishy flavour of the mussels, creating a lovely and hearty dish.

Esqueixada

Replacing the previous original salt-cod dish comes Esqueixada, an equally, if not more, delicious platter of salt-cod piled high with a scrumptious blend of tomatoes, olive oil, onions and olives. Although sad at first that the brandada de bacalla was no longer an option, this delicious dish quickly quelled my sadness.

Piquillo peppers with cheese

My favourite dish of Piquillo peppers with cheese, however, thankfully remains on the menu. The tender beak-shaped peppers (hence the name ‘piquillo’ which stems from the Spanish ‘pico’, meaning beak) are lovingly stuffed with buttery Manchego cheese and sprinkled with spring onions. Absolutely heavenly.

Chicken & pork canalons

Newcomer Chicken and pork canalons almost stole first place for me. These canaloni were stuffed with an interesting blend of minced chicken and pork, giving a rather crude meat flavour, topped with a cream and cheese sauce to balance it. Popped under the grill to make the cheese golden and crispy, this, for me, was the ultimate comfort food.

Fennel and orange salad

Admittedly, the Fennel and orange salad didn’t thrill me, but then again salads rarely do, as I am not much of a salad person. It was, however, a very refreshing dish.

Seafood paella

Unlike the black ink paella on Comilonas’ previous menu, the Seafood paella on the new menu is certainly aesthetically pleasing. It was quite the spectacle as Lluis carried out the enormous paellera to the somehow-still-hungry diners. The prawns were beautifully tender and full of flavour, the rice was perfectly al dente, yet as a whole, I found the dish to be slightly less tasty than its predecessor. However, this could have been due to the lack of aioli, which I fell in love with the previous two times.

Caramelised orange with ice cream

To finish, we were served individual portions of Caramelised orange with ice cream, beautifully presented inside half an orange and topped with chopped hazelnuts. This is the dessert from the original menu; the orange halves are consistently scraped clean so I think Carrie and Lluis know that this dish is a winner.

In line with Hong Kong’s private kitchen scene, Comilonas has a BYOB policy, yet unlike other private kitchens, doesn’t charge a single cent for corkage (nor, incidentally, do they charge for service). To add to the atmosphere you wouldn’t experience in any other Hong Kong restaurant, Lluis presents diners with a drinking vessel that is a cross between a watering can and a decanter; using all the skill you can muster, you are expected to pour wine directly from the porró into your mouth, from as great a height as you can without spilling wine all over yourself (bibs are also provided just in case!).

Comilonas is booked up weeks, or even months in advance (I’d like to take just a little bit of credit for this, having reviewed it for The Dim Sum Diaries, Lifestyle Asia and Foodie!). Yet where other private kitchens start to knock the price up once they gain popularity, Comilonas’ menu remains at only $380 per person. For the amount of food I’ve just described and a fun lesson in how to drink wine Barcelona-style, this is as reasonable as you’re going to get. Be careful not to miss the bib though, or your dry cleaning bill might end up being more expensive than dinner!

Comilonas

Flat 22, 1/F Yip Cheong Building
4-16 Hill Road
Sai Wan
Hong Kong

Tel: +852 9863 2270

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