ISSUE 24015 JUNE 2015 EVERY TWO WEEKS

Sweet and savory treats that are (almost) too good to eat

Baking Mad

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05 EDITOR’S LETTER

06 HOT TICKETS Take a PekingThe Chinese Opera Festival introduces Shanghai-style Peking Opera

08 WISHLIST About TownStart planning your wining and dining with the Sommelier at Home

LookbookVishal Sani from swimwear and streetwear brand Made in Paradise oozes effortless cool

Beauty and Wellness Try before you buy with L’Oréal Paris’ new Makeup Genius app

What’s InStock your wardrobe with French gems from Chateau Zoobeetle

14 FEATUREGuilt-free GluttonyGet baking with our mouthwatering recipes that cater for difficult diets

42 MRS. KNOW-IT-ALLHunger PangsCraving those sweet treats from home?

50 HIDDEN GEMSKat Hing WaiPeek inside this New Territories walled village for Hakka ladies, British booty and ancestral shrines

Baking Classes p.22 Afternoon Teas p.30Baking Gear p.26 Chinese Baking p.34 Baking Ingredients p.38

KNOW & TEL

Copyright 2015 The List Magazine Media Ltd. The contents of The List are the property of The List Magazine Media Ltd. Reproduction in whole or part without permission is strictly prohibited. The List may not be distributed without the express written consent of The List Magazine Media Ltd. Contact the Advertising Director for ad rates and specifications. All advertising in The List must comply with the Publisher's terms of business, copies of which are available upon request. Printed by Apex Print Limited, 11-13 Dai Kwai Street, Tai Po Industrial Estate, Tai Po, N.T.

Before you decide to purchase or use the products and/or services that our magazine introduces, you should gather further information about the same in addition to the representations or advertising contents in our magazine. The contents in articles by guest authors are the author’s personal views only and do not represent the position of our magazine or our company. Please gather further information about the products and/or services before you decide to purchase or use the same.

THE MAGAZINE THAT KNOWS

HK MAGAZINE MEDIAThe List Magazine Media Ltd. Morning Post Centre, 22 Dai Fat Street, Tai Po Industrial Estate, New Territories, Hong KongTel: 852-2680-8888Fax: 852-2660-5378Email: thelist@hkmagmedia.com

EditorialEmail: thelist@hkmagmedia.com

AdvertisingTel: (852) 2565-2222 Fax: (852) 2565-5380Email: advertising@hkmagmedia.com

EDITORIALEditor-in-Chief | Luisa TamManaging Editor | Daniel CreffieldSenior Editor | Kate SpringerEditor | Charlotte MullinerStaff Writers | Andrea Lo, Evelyn Lok

PRODUCTIONArt Director | Pierre PangDesigners | Elaine Tang, Tammy TanProduction Supervisor | Kelly Cheung

FINANCEFinance Manager | Karen TsangSenior Accountants | Alex FungAccountant | Winson YipAssistant Accountants | Coa Wong

ADVERTISING & CIRCULATION Director of Sales | Gary WongStrategic Sales Director | Jan ChengSenior Sales Manager | Joyce WuSenior Advertising Manager | Kent MaAdvertising Manager | Dominic Lucien BrettellAdvertising Executives | Bonita Yung, Celia WongAdvertising & Marketing Coordinator | Yan ManMarketing Executive | Ricardo Ng

I’d love to hear from you! Email me at charlotte.mulliner@hkmagmedia.com or follow us at www.facebook.com/TheList.HongKong

EASY AS PIE?I don’t know about you, but I’m no baker. Even my husband will attest to the fact that I possess no dessert skills whatsoever. So this issue was a real learning curve for me—I hope it’s as useful for you.

If you’re challenged by an allergy to gluten or dairy, or lead a strict vegan diet, then cake shops can be your worst nightmare. This is why we’ve compiled some healthy(ish) recipes just for you in our feature Guilt-free Gluttony on page 14.

Then turn to our listings on Baking Classes (p.22), Baking Gear (p.26), and Baking Ingredients (p.38). We also give you the low-down on Afternoon Teas (p.30) and Chinese Baking (p.34)—it’s everything you need to satisfy your sweet tooth.

So put your feet up with a slice of cake and tuck into our Baking Mad issue!

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June 15 & 22

Raise the RoofChampagne label Moët and Chandon is putting on a Rooftop Cinema series of French screenings at Azure. On June 15, catch “The Line,” set in small-town France during WWII as residents face an increasingly uncertain future. On June 22, stay tuned for “Chefs,” the story of a convict whose probation officer finds him a job at a restaurant. There’s a pretty good happy hour to go with it too: $100 gets you four drinks and a dozen canapés.Happy hour from 6:30pm onwards; free screening at 7:30pm. Azure, 29/F, LKF Hotel, 33 Wyndham St., Central, 3518-9688, tiny.cc/Rooftopcinema

MAKE A DATEOur picks for the month

Through July 26

Tale as Old as TimeMacau is welcoming all the big-name musicals this season—next up is the heartwarming Disney fairytale “Beauty and the Beast.” To celebrate its 20th anniversary on the stage, the original Broadway creative team is bringing Belle and her lyrical pals to the Venetian Theatre for a six-week run as part of a world tour. As one of the longest running and highest grossing Broadway shows of all time, you’d better snap up tickets quick. Various times. The Venetian, Estrada do Istmo, Cotai, Macau. $280-680 from www.cotaiticketing.com

From June 19

Take a PekingThe annual Chinese Opera Festival hits Hong Kong once again. Celebrating the traditional craft of Peking and Kunqu opera forms, the festival opens with a staging of three plays to introduce the lesser-known Shanghai-style Peking Opera, which is appreciated for a much more demanding standard of acting and rhythm. Other shows to look forward to include an introduction to Hunan-style Qi Opera, known for its acrobatic feats; and Dacheng opera stories, characterized by bouts of fire eating and spitting!See www.cof.gov.hk for more details

DATE NIGHT!

June 19

Music to Your EarsLongstanding local events organizer Shazza Music is teaming up with Scottish craft beer brewery BrewDog to bring us this indie gig at Backstage. See folk-funk band Hedonia, electro-pop newcomers Polykeeper, pop-rockers See What You See, plus up-and-coming punk-rock comedy act After-After-Party (pictured). Your ticket includes a bottle of BrewDog beer, so at the very least there’s a quality cold one in it for you.9:30pm. Backstage Live, 1/F, Somptueux Central, 52-54 Wellington St., Central, 2167-8985. $120 from shazzamusic.com; $150 at the door.

June 22, July 17 & August 14

How Dapper W Hotel’s Woobar joins hands with whisky brand Chivas and luxury watch company Hublot to bring us the Dapper Club, a series of parties taking place over the summer. What’s in store? There’s an open bar with 12 different kinds of whiskies, plus a showcase of new, shiny watches—but more importantly, there are free-flow cheeses, cold cuts, sweet treats and savory snacks. Who can say no to free-flow snacks?8:30pm. W Hotel, 1 Austin Rd. West, West Kowloon, 3717-2222. $300 per person; call to book

Get Out of TownGaia group just expanded on its westernized Asian concept with Townhouse, a sister restaurant to Glasshouse at IFC. Occupying the 23rd floor of newly built California Tower, Townhouse serves up fusion dishes such as duck-topped noodles, pizza with salted eggs and black truffle, and cheesy bacon rice noodles that hopefully combine the best of

east and west. Its sky-high location also means some impressive LKF views.

23/F, California Tower, 32 D’Aguilar St., Central, 2344-2366

Life in the Hong Kong lane with Charley MullinerABOUT TOWN

Just BrieflyPopular French brand Le Slip Francais (if you check out the men’s swimwear adverts you may understand the appeal here) recently opened its flagship store in Sheung Wan. The concept of the made-in-France collection was thought up by young designer Guillaume Gibault in a Parisian café in 2011, and rolled out just a few months later to rave reviews. I’m a big fan of the men’s briefs and boxers, as well as the range of typically blue and red patterned tops and accessories. Although the gear doesn’t come cheap (underwear from $450), you’re paying for quality manufacturing, direct from L’Hexagone. 16 Upper Station St., Sheung Wan, 2803-2391, www.leslipfrancais.fr

Winederful NightsAnyone who knows me knows I love a fine wine—so on hearing about Sommelier At Home I started planning my first party (invites are in the post…). These private wine evenings were started up by Frenchman Kevin Davy to bring fine wines—prestigious appellations, Grand and Premiers Crus—into your home to help you understand what you’re tasting and refine your palate. There are three options to choose from: Discovery ($488 per head) which is an introductory session; Wonder ($880 per head) which takes the wine quality up a notch; and A la Carte, where you can pick your choice of wines to sample. The two-hour sessions are all-inclusive including service and equipment.www.sommelierathome.hk

Sage ChoicesCan’t figure out where to store all those shoes? Join the club! Enter Sagitine, a line of really glamorous storage solutions created by Sydneyite Tina Clark after her stint living in Hong Kong’s squeezed apartments. Say goodbye to your flimsy Ikea nonsense: Tina’s chic collection of faux-leather storage boxes come in refined black or white and can be stacked to look like real shoe cabinets. The box sets can protect anything from winter clothes to wedding dresses and are easily stashable in the smallest nook and cranny. Eclectic Cool, 5 Sun St., Wan Chai, 5699-6882. Or get 10 percent off online at www.sagitine.com

HOT OPENING

LIST LOVES

FASHION FAVES

1. Accessories by Vitaly Design I discovered this brand on Instagram and picked up a few pieces from Fred Segal in LA. The collection is mostly made of exotic woods, ceramic and titanium.

2. Penhaligon’s ColognePenhaligon’s is an English perfume house, founded in the late 1860s. This was a Christmas gift from my brother-in-law two years ago. Now I can’t live without it.

3. Badger Beard OilMy friend Simon brought this back from the States for me last year. It is 100 percent organic and keeps my beard under control.

4. Oliver Peoples’ GlassesThese are my everyday specs. Inspired by Gregory Peck, the designs are simple and elegant, with a retro feel.

5. Swim TrunksMade in Paradise is the only swimwear brand you need to know! This “Juice Box” style is something that everyone in Hong Kong can relate to.

6. Beats By Dre HeadphonesThese wireless headphones are great for when I’m working out and listening to 90s rock.

7. Nike Air Max 90 Infrared Croc SneakersI’m a bit of an Imelda Marcos when it comes to sneakers—like her, I have a huge collection of shoes.

LOOKBOOK

Vishal Sani is the co-founder of Made in Paradise, a Hong Kong-based streetwear and swimwear label that launched in 2013. He tells The List about his favorite things.Available at multiple outlets including Konzepp, 50 Tung St., Sheung Wan. www.1800-paradise.com

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In Your Head It’s hard to find your zen in a fast-paced city like Hong Kong. Difficult, yes, but not impossible: enter Headspace, a US-based wellness app that launched in the city earlier this spring. Co-founder and meditation leader Andy Puddicombe has loaded the app with beginner to advanced meditation practices which can take as little as 10 minutes to complete, alongside helpful, humorous videos that most busybodies can relate to. Even if you’re not into meditation, Andy’s calming voice and genuine insights can help with stress management, health and relationships. Or, at the very least, help you fall asleep at night.First 10 days free!from www.headspace.com

Your guide to looking fit and fabulousBEAUTY & WELLNESSCore of the MatterThe Southside is looking pretty fit these days, with gyms and specialist studios opening up one after the next. The latest to touch down? Core+ Pilates and Fitness, which has a prime location near the beachfront in Stanley. As the name suggests, the boutique studio will focus on one of the most important parts of the body—the core. Co-founders Louise Miller and Lisa Lew both have extensive Pilates backgrounds and are offering up a slew of classes including Zumba, pre- and post-natal Pilates, Barre, TRX, yoga and reformer training. Classes from $200. 80!Stanley Main St., 2785-9266, www.coreplus.com.hk

HOT OPENING

LIST LOVES

Appsolutely GorgeousIf you’re the kind of cosmetics shopper who simply has to try it all before buying, then L’Oréal Paris’ new Makeup Genius app might be for you. Instead of smearing on every shade of red lipstick at the counter, you can log in online and use a virtual makeup application to simulate the look. Using “RT Track 64” technology, the app is able to capture and track 64 facial points under 400 different lighting conditions. It also comes with tutorials and will even suggest colors according to what you’re wearing. Free on iTunes and Google Play stores, www.lorealparis.ca

TECH TREND

GET THE LOOK:

2 Lip ServiceMade entirely of natural ingredients—think apricot,

olive wax, shea butter and jojoba oil— Nest Beauty’s Couleur Caramel lipsticks

are a treat for your lips. They come in vibrant colors and several finishes, such as pearl, glitter or matte.$179, Nest Beauty, www.nestbeauty.com

Eye on the PrizeCheck out these

eyeliners from Little Things in Life—these bad boys

are formulated for sensitive skin, and made with moringa

oil. Even better, they go on super smooth and come in an

array of shades. $220, Little Things in Life,

ltilhk.com

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NATURAL BEAUTY

3 Oh, NutsOne of nature’s greatest gifts, the coconut has found

its way into lots of skincare products. Slather on this natural coconut scrub from Skin Beautique to reveal smooth, shiny skin for summer. $198, Skin Beautique, www.skin-beautique.com

WHAT’S IN

Chateau Zoobeetle39 Sai St., Sheung Wan, 2559-8555

Poncho$2,780

Wallet$1,790

Travel Pouches$2,600 each

Ear Cuffs$2,350

Ruby and Emerald Necklace

$TBC

Kaftan$3,210

Slippers$2,400

Whether you’re gluten, dairy or glucose intolerant, there’s no reason you can’t indulge in a tasty cake or two. We round up yummy diet-friendly

recipes from some of Hong Kong’s best bakers.

G u i l t - f re e G l u t to ny

Makes: up to 25What you need:

350g plain flour plus more for dusting

1 teaspoon bicarbonate of soda

1 teaspoon cinnamon

120g unsalted butter

180g Coco Bono's coconut ginger sugar*

1 egg

4 tablespoons maple syrup

150g icing sugar

Baking paper

Gingerbread cutters

What to do:!

1. Sift the plain flour, bicarbonate of soda and cinnamon.

2. Place in the food processor with the butter and sugar,!and blend.

3. Combine the egg and maple syrup in a bowl with a fork.

4. Once the flour/butter/sugar combo resembles breadcrumbs, add the egg and maple syrup mix and combine until it forms clumps.!

5. Wrap the dough in clingfilm and refrigerate for 30 minutes.

6. Preheat the oven to 180°C.

7. Bring the dough out of the fridge and allow it to return to room temperature. !

8. Generously dust the surface and!roll the dough!to 0.5cm thickness. Cut shapes and space out on a greased oven tray. Place in the oven for 10-15 minutes until slightly firm and brown.

9. To make the icing sugar, combine 1 cup of icing sugar with a drop of filtered water and stir until it forms a paste. Add water drop by drop, only if necessary.

!

*Buy from!The Body Group (www.thebodygroup.com), Just Green (justgreen.com.hk), or replace it with!180g brown sugar combined with 2 teaspoons of ground ginger.

GI-Friendly Gingerbread Men!This low-glycemic version of a children’s classic, the gingerbread man, swaps out regular sugar for a healthier coconut version. The Baker

Founded by Helen Scott, Mango Menus creates unique,

mouthwatering recipes that contain healthy and

nutritious ingredients.www.mangomenus.com

Photo: Nooshin S

awyer

Makes: 16 squaresWhat you need:

CRUST:

140g gluten-free flour, plus 1 teaspoon of xanthan gum or guar gum if not already in the flour

30g evaporated cane juice sugar

50g cold, unsalted butter (use vegetable shortening or coconut oil to make dairy free)

Extra butter/oil and flour for preparing baking pan

8” square baking pan

LEMON FILLING:

3 large eggs

90g evaporated cane juice sugar

20g gluten-free flour

" teaspoon baking powder

Pinch salt cup fresh lemon juice

2 teaspoons grated lemon rind

" teaspoon pure lemon extract

Powdered sugar for dusting

What to do:

CRUST:

1. Preheat oven to 160°C.

2. Prepare baking pan: butter or oil the bottom of the pan and dust with gluten-free flour.

3. Put flour and sugar in a large bowl of a stand mixer (or use a hand-held mixer) and blend.

4. Add butter (or shortening) and mix on low speed until crumbly.

5. Scoop crust mixture from bowl and gently press into the bottom and sides of the baking pan.

6. Bake for 15 minutes or until very lightly golden.

7. Take out of the oven and fill with lemon filling.

LEMON FILLING:

1. Beat eggs in large bowl using an electric mixer or hand-held mixer on high speed until foamy.

2. Add sugar, flour, baking powder, salt, lemon juice, lemon rind, and lemon extract.

3. Beat until well blended.

4. Pour onto partially baked crust.

5. Bake for 20 minutes or until filling is set.

6. Cool and then chill before cutting.

7. When chilled, cut into squares and remove from the pan onto serving plate.

8. Sift powdered sugar over the tops of the squares before serving.

Gluten-free Lemon Squares These deliciously soft and oozing lemon sponges are so tasty you wouldn’t even know they’re gluten free.

The BakerThis recipe was adapted from

Annalise G. Roberts’ “Gluten Free Baking Classics” by The Cake

Minstrel, a baking company set up by gluten-intolerant Maria de

Guia that specializes in gluten-free and lactose-free baked goods. Spicebox Organics, Shop K, 72 Third St., 2568-2728, or

www.thecakeminstrel.com

CRUST:

1 " cups raw organic hazelnuts

" cup coconut flakes

" teaspoon sea salt

3 tablespoons organic agave nectar

1 tablespoon raw organic coconut oil

THE BANANA FILLING

1 " cups soaked raw organic cashews (soak in filtered water for 2-4 hours or overnight)

1 cup mashed banana (about 2 " large bananas)

" cup organic agave nectar

" tablespoon lime juice

1 teaspoon vanilla extract

teaspoon sea salt

# cup raw organic coconut oil

THE COCONUT CREAM TOPPING:

" cup soaked raw organic cashews

" cup coconut cream

40ml organic agave nectar

1 teaspoon vanilla extract

Small pinch sea salt cup raw organic

coconut oil

GARNISH:

Extra banana

Coconut flakes

Makes: Three 6” piesWhat you need:

What to do:THE CRUST:

1. Pulse the whole hazelnuts, coconut flakes and sea salt in the food processor until crumbly. Add the agave nectar and coconut oil, pulse again to blend until the mass starts to come together.

2. Press the crust mixture firmly into the mold using the back of your hand, forming a shell that’s about #-inch thick. Set aside.

THE BANANA FILLING:

1. Mash the bananas.

2. Place the soaked cashews, mashed bananas, agave nectar, lime juice, vanilla and salt into the processor, blending until the mixture is fine and creamy. Slowly drizzle inthe coconut oil with the motor running until smooth.

3. Fill the prepared crust with the banana mixture until about 80 percent full. Set aside.

THE COCONUT CREAM TOPPING:

1. Place all the ingredients except the coconut oil into the processor, blending until fine and smooth. Add the oil with the motor running, process until silky.

2. Chill the mixture for about 30 minutes to set a bit.

ASSEMBLY:

1. Thinly slice an extra banana and arrange slices on top of

the banana filling. Spoon the chilled coconut cream over the banana slices and cover the top of the pie.

2. Sprinkle extra coconut flakes on top for garnish

and top it off with dusted raw cacao powder. Chill for at

least two hours before serving.

Dairy-free Banana ‘n’ Cream Pie If you’re lactose intolerant, this delicious raw banana ’n’ cream pie made using coconut cream is a dream come true.

The BakerSimple, fresh and organic

ingredients are the inspiration behind Sweetpea Patisserie,

a handmade dessert company by self-taught

baker Angel Hon.www.sweetpeapatisserie.com

What you need:

CUPCAKES

3 cups all-purpose flour

1 cup coconut sugar

" cup brown sugar

2 teaspoons baking powder

" teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

4 " teaspoons egg substitute (such as Ener-G)

6 tablespoons water

1 cup canola oil

" cup silken tofu

" teaspoon lemon juice

2 teaspoons vanilla extract

2 cups grated apples (2 granny smith, 2 gala)

Cupcake liners

FILLING

3 apples, finely chopped (2 granny smith apples, 1 gala apple)

1 tablespoon canola oil

2 tablespoons brown sugar

1 teaspoon lemon juice

# teaspoon ground cinnamon

FROSTING

338g vegan margarine (such as “Earth Balance”)

1 cup powdered sugar

# teaspoon salt teaspoon vanilla extract

$ tablespoon ground cinnamon

What to do:

CUPCAKE

1. Preheat oven to 180°C.

2. In a glass, mix the silken tofu and lemon juice together and let stand for 5 minutes.

3. Combine all-purpose flour, white sugar, brown sugar, baking powder, baking soda, salt and ground cinnamon together in a mixing bowl. Whisk until thoroughly combined.

4. To make the egg mixture, mix the egg replacer and the water together in a separate cup.

5. In a separate bowl or in your kitchen machine, whisk together the egg mixture, canola oil, tofu/lemon mixture and vanilla extract until well combined. You may need to scrape down the sides of the bowl to ensure everything is mixed in.

6. In two batches, add the dry mixture to the wet mixture, mixing until throughly combined each time.

7. Taking the bowl off the kitchen machine (if it is on it!), fold the grated apples into the combined mixture.

8. Fill your cupcake liners until they are about full.

9. Bake your cupcakes for 18 minutes or until a toothpick comes out clean.

10. After the cupcakes have sat for about 5 minutes, transfer them onto a cooling rack to allow them to cool completely.

FILLING

1. Place all the ingredients into a saucepan and cook the apples over medium heat for about 8-10 minutes, until the apples are tender. Make sure to stir occasionally, so as to prevent the apples from catching.

2. Once tender, take the apples off the stove and transfer the mixture into a bowl to allow to cool completely (cover with plastic wrap and refrigerate to cool it down faster).

Vegan Apple Pie CupcakesSuitable for vegans, this apple pie-inspired cupcake has a cooked apple filling and a cinnamon-infused buttercream.

Makes: 24 cupcakes

Makes: 12 muffinsWhat you need:

3 ripe bananas

50g unsalted butter, at room temperature

2 tablespoons maple syrup

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

3 large eggs

2 tablespoons gluten-free baking powder

" teaspoon bicarbonate of soda

1 tablespoon lemon juice

100g ground almonds

120g gluten-free plain flour!

30g ground flaxseed

Sea salt, small pinch

Muffin cases

What to do:

1. Preheat the oven to 170°C.

2. Line a muffin tray with 12 paper cases.

3. Mash bananas and butter with a fork.

4. Add maple syrup, cinnamon, vanilla essence, eggs, bicarbonate of soda, baking powder, lemon juice and small pinch of salt.

5. Mix well with a whisk or in a food processor.

6. Add the ground almonds, gluten-free flour and flaxseed and mix well.

7. Spoon into your muffin cases and bake in the middle of your hot oven for 20 minutes.

8. You can eat them warm or cold and they will keep for up to 4-5 days. They can also be frozen and kept for a month.

Gluten- and Refined Sugar-free Banana

and Flaxseed Muffins These scrummy banana muffins tick all the boxes—not only are they free of gluten and refined sugar, but they’re also a big hit with kids.

FROSTING

1. Cream vegan margarine until pale and fluffy.

2. Mix in the vanilla extract and salt.

3. Gradually stir in powdered sugar (do so to taste as the level of sweetness in everyone’s frostings differ—with vegan margarine, a little more sugar can be necessary.)

4. Add cinnamon and combine.

ASSEMBLY

1. Using a cupcake corer, or a little teaspoon, core out a small chunk out of the middle of each cupcake.

2. Using a small teaspoon, fill those holes with the freshly made apple pie filling until it reaches the top of the hole. At this point, you can use the cored pieces of cupcake to cover up the holes, or leave them uncovered to allow the filling flavor to mix in with the frosting.

3. Frost your cupcakes however you like it, and chomp away.

The BakerHong Kong startup What

Kitty Made by Kitty Parkes makes nutritious and

delicious cakes to order, specializing in snacks that are packed full of natural vitamins and minerals.

www.whatkittymade.com

The BakerNiche Food was founded by friends Vanessa and Jessica

in 2013 who both have a passion for East-meets-West baking using organic, natural

ingredients. Their cupcakes can be tailored to be gluten- and nut-

free or vegan. www.niche-food.com

Contact us: On the following pages you’ll find a huge array of practical information. We cover more than 200 topics a year. Tell us what you need to know! Email: thelist@hkmagmedia.com

22-24

Baking Classes26-28

Baking Gear30-32

Afternoon Teas34-37

Chinese Baking38-41

Baking Ingredients

KNOW & TEL

6 Senses Cooking StudioHaving traveled the globe to explore different cuisines around the world, founder and chief instructor Denice Wai opened 6 Senses Cooking Studio in 2004 in the hopes of teaching others how to blend eastern and western cuisines to create unique, healthy dishes. Her fusion baking classes look absolutely scrumptious, featuring sweet treats such as potato crumble cake, raspberry and lavender mousse cake and three bean pudding. Class schedules and menus are available online, so you know what you’re signing up to. Classes from $580 for a two-hour session.

Unit E, 3/F, Worldwide Centre, 123 Tung Chau St., Tai Kok Tsui, 2838-9905, www.s6nses.com

By Joanne Stylish BakingImpress your nearest and dearest by acquiring some serious baking skills, courtesy of Joanne Poon. You can learn how to make everything from macarons and banana chocolate cake to mango mille-feuille and even 3D character creations. Sign up individually, from around $280 per class, or book out the whole kitchen for a lesson in team-building too. 5/F, Chang Pao Ching Building, 427-429 Hennessy Rd., Causeway Bay, 2833-2066, www.byjoanne.com.hk

Complete DeeliteMaster the techniques of baking a delicious chocolate or butter cake at Complete Deelite, which has a slew of workshops and courses for sweet enthusiasts. There’s the adorable “We Luv Cake Pop” class (two hours, $950) where you can learn to bake delectable bites—a skill that’s perfect for party favors, or just your own personal consumption. The icing on the cake, literally, is the eight-hour Wilton Method course in cake decorating (from $1,850

per person) where you’ll learn to manipulate buttercream frosting in all the right ways. 2/F, On Lan Centre, 11-15 On Lan St., Central, 3167-7022, www.completedeelite.com

Coup KitchenThese pastry classes taught by former head chef of the Excelsior Hotel, Alfred Cheung, will sate your sugar cravings. Divulging all his secrets on pastries, tortes, cakes, chocolates and sugar work, the 2.5-hour classes

Cook up a stormBAKING CLASSES

Kids Can Cook

Complete Deelite

($350-450) at Coup Kitchen put a modern Asian spin on desserts— with delights such as Japanese green tea and piña colada cupcakes, and rose crème bûlée. Classes come at beginner, intermediate or advanced level, plus there are regular discounts if you become a member ($100). 8/F, Morecrown Commercial Building, 108 Electric Rd., Tin Hau, 2508-0666, www.coup.com.hk

Dickson Catering InstituteStressed? Spell it backwards and get baking with this old-timer. Dickson Catering Institute is a certified cooking school that has been spreading wise cuilinary wisdom since 1969, and the teachers will even give you a valid chef certificate after you pass the course exam. Learn how to make cakes, cookies and bread like a 4-star chef with a choice of Chinese desserts or fusion pastries: think black forest cake, Swiss rolls, egg tarts, red bean cakes or French baguettes.1/F, 8 Tung Choi St., Mong Kok, 2396-8771, www.yp.com.hk/dickson.hk

Electric Home Management CentreThe HMC offers a range of electric cooking courses, from homestyle dim sum to sushi, pasta dishes and delectable sweets. Classes take place in the two custom-built cooking studios and are reasonable priced from $180-400 for a two- or four-week run. Bread and cake-making courses run in series of three or four weeks at a time, with a class every week, and programs start at $330. 10/F, Electric Centre, 28 City Garden Rd., North Point, 2510-2828, www.hkelectric.com

Kids Can CookGetting messy in the kitchen can be a child’s dream and a mother’s nightmare, but thankfully the YWCA can keep all parties happy with its Kids Can Cook summer courses. Classes are split into two groups: ages 3 to 6, and 7 to 11. They run for seven sessions in July and August, and cost $2,205 for members (non-members, $2,355). There are also parent-and-child baking classes that run once a month. Creative favorites include Bite-Sized Bling, Bug Juice, Chili Choccy Mousse and Purple Jelly Ice-Cream. Classes aim to be as interactive as possible, allowing kids to taste, sniff and touch the ingredients before they start cooking. 3/F, YWCA, 1 Macdonnell Rd., Mid-Levels, 3476-1340, www.esmdywca.org.hk

Sesame KitchenSesame Kitchen offers a wide range of healthy cooking classes—think raw, gluten-free, grain-free and even one tailored to GAPS diet, which stands for Gut and Psychology Syndrome. All of the classes can be extremely helpful for people with dietary restrictions, or those looking to learn about foods that can be beneficial to your wellbeing.

When it comes to baking, Sesame Kitchen produces delicious-sounding cakes that can be sugar-free or vegan—including a banoffee pie, believe it or not. A new sourdough baking class will start up at SK’s more spacious venue (Flat A, 21/F, Yiuga Factory Building, 62 Victoria Rd., Kennedy Town) this summer. 31/F, Kingdom Power Commercial Building, 32-36 Des Voeux Rd. West, Sheung Wan, 6771-3343, www.sesamekitchen.com

The Mixing Bowl

The Mixing Bowl

Whisked

The Mixing BowlOne of the most versatile cooking studios out there is The Mixing Bowl—this little outfit has all kinds of creative baking and cooking courses on the docket, including a “Mad About Matcha” donut class ($500 per person), a macaron session ($400 per person) and an Intraw green smoothie workshop ($650 per person). The team emphasizes a hands-on approach, so expect to get a little messy. And after class? You’ll receive online versions of the recipes you worked on so you can recreate them all at home. 5 Shin Hing St., Sheung Wan, 2524-0001, themixingbowlhk.com

WhiskedWhisked baking studio was set up by former banker Kathy Li to offer kids (as young as 3 years old) the chance to get creative while cooking. There are a variety of weekly classes in English and Putonghua, with budding chefs divided up depending on age range so that they can learn all about the basic skills and ingredients according to their abilities. Recipes range from buttermilk scones to meringue kisses to sausage rolls, and more—and all the recipes have been modified to be low in sugar and fat. Contact Whisked for information on this year’s summer baking camps for “Baby Whisks” (ages 3-4), “Little Whisks” (ages 5-7) and “Junior Whisks” (ages 7-10). 21/F, Xiu Ping Commercial Building, 104 Jervois St., Sheung Wan, 3460-3130, www.whiskedbaking.com

The Mixing Bowl

Kids Can Cook Sesame Kitchen

The Mixing Bowl

!Designer Eve Kwok believes there’s something magic about qipao dresses.

“Body hugging, sexy but elegant, with a modern silhouette, re"ned but not overpowering details—when made properly, to measure, by somebody who really cares about what they are doing, these can make a woman look spectacular.”

If there’s anyone capable of creating the perfect qipao wedding dress, it’s Eve. She established Chinoiserie in 2006, specializing in designing qipao wedding dresses that re#ect a unique blend of modern in#uences and oriental mystique, and has since become the number one choice for this style.

So what does Chinoiserie do that makes it special?

“Creating a qipao masterpiece is not just about design, patterns, and materials,” she insists. “When we create a qipao wedding dress we aim to express a woman’s individuality and fully reveal her inner beauty, regardless of her body shape. To achieve this you need a range of skills: to understand women physically and spiritually and an ability to modify qipaos

in a contemporary way while maintaining their classic elegance. And this is before we go into detailed discussions about the design of the dress and the materials!”

Eve and her team put the same amount of care and attention into their antique wedding gowns, which incorporate high quality fabrics and laces.

“While clients come to us for our attitude and integrity, ultimately, the most important thing is to create the right dress. With other tailors the "tting process jumps quickly from measuring to delivering the "nal gown. At Chinoiserie, we mock-up a dress before the end product, and the bride also gets to see its development layer by layer. This is not the most economical way of doing things, but it’s a way to ensure the dress matches the vision of the early sketches.”

Eve has provided out"ts for numerous high pro"le events, and as a ‘dressmaker to the stars’, has worked with some of the biggest names on the local entertainment and social scene, including Joanna Hotung, Pauline Chan, Cadence Chan, Joyce Lee, Lam Li, Jocelyn Luko-Sandstrom and many more. But she emphasizes that whether

clients are famous or not, everything she does must be perfect.

“Yes, I am obsessed with getting every single detail right!” she laughs. “And my customers have high expectations of me. Creating these special garments, for special occasions, requires a lot of patience, time and trust. But it’s worth it!”

“It is my ultimate goal to help bring out the best of each unique bride/ lady through a perfect qipao. It would be a blessing that the qipao completes the wedding of the bride and the new page of life. It’s a blessing from Chinoiserie.”Shop 7-8, G/F, Western Market, 323 Des Voeux Road Central, Sheung Wan, 2130-9875, chinoiserie.hk@gmail.com, http://www.facebook.com/chinoiseriehk

Perfect marriage of the traditional and modernWith one eye on classic styling and the other on contemporary design, Eve Kwok’s Chinoiserie label has become the go-to choice for bespoke qipao wedding dresses and antique wedding gowns

Eve Kwok’s Chinoiserie label has become the go-to choice for bespoke qipao wedding dresses and antique wedding gowns

Body hugging, sexy but elegant, with a modern silhouette, refined but not overpowering—

when made properly by somebody who really cares about what they

are doing, these can make a woman look spectacular

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Kit out your kitchenBAKING GEAR

1. Kitchen Aid Artisan Series MixerFamous for lasting a lifetime, the 5-quart Kitchen Aid mixer comes in your choice of about a dozen cool shades. From $7,181, including mixer cover. Pan-Handler, Shop 318, Prince’s Building, 10 Chater Rd., Central, 2523-1672, www.thepanhandler.biz

2. Tripod Measuring CupsSleek up your kitchen gear with these nesting “tripod” measuring cups. Designed by tableware design-guru Simon Stevens, the calming shade of blue looks great in any kitchen. $149 per set, Loveramics,!95 Leighton Rd., Causeway Bay, 2915-8018, www.loveramics.com

3. Tripod Measuring SpoonsAccessorize your measuring cups with these adorable tripod spoons. Also designed by Simon Stevens, these stylish scoopers have comfy handles and come in cool colors.$139 per set, Loveramics, 95 Leighton Rd., Causeway Bay, 2915-8018, www.loveramics.com

4. Bamboo Cutting BoardsLightweight, stain-resistant and eco-friendly, these pretty cutting boards will make your cooking and baking that much classier. From $295-395, Tree, 22 Elgin St., Central, 2841-8844, www.tree.com.hk

5. Gateaux Cake PlatterAvailable in over a dozen colors, the bamboo Gateaux Cake Platter from Bamboa is a beautiful way to show off your next masterpiece.$380, Bamboa, S304, Tower A, PMQ, 35 Aberdeen St., Central, 2291-0285, www.bamboahome.com

6. Dip N Decorate KitFor all your cake pop needs, this handy set will have you dipping, decorating and devouring in no time. $198, Complete Deelite, 2/F, On Lan Centre, 11-15 On Lan St., Central, 3167-7022, www.CompleteDeelite.com

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7. Cookie Cutter SetsThese playful packs of molds and shapes should help you get creative with your next batch of cookies. $42 per set, Complete Deelite, 2/F, On Lan Centre, 11-15 On Lan St., Central, 3167-7022, www.CompleteDeelite.com

8. Spread That!A butter knife from the future? The Spread That! uses your body heat to make spreading cold butter, icing or cheese smooth and easy.

$199, That! @ shop.findingsgroup.com

9. Smaksam Cake Decoration SetPipe like the pros with this kit from Ikea, which comes with six different piping tubes as well as a cake divider and a comb for making patterns. !$59.90, Ikea, B/F, Park Lane Hotel, 310 Gloucester Rd., Causeway Bay, 3125-0888, www.ikea.com

10. Drömmar 2-in-1 TinThere’s nothing worse than turning over a cake only to have it stuck to the edges—this nonstick steel and Teflon number should do the trick. It doubles as a springform pan, so the sides come off to reveal your perfect bakes. $99.90, Ikea, B/F, Park Lane Hotel, 310 Gloucester Rd., Causeway Bay, 3125-0888, www.ikea.com

11. Le Toy Van Cookie Set & MixerWant to instill an early love of baking? Get your little ones a couple of essential toys from Bumps to Babes and watch ‘em catch the baking bug.$325 cookie set; $499 mixer, Bumps to Babes, 5/F, Pedder Building, 12 Pedder St., Central, 2522-7112, www.bumpstobabes.com

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Cooking the BooksWhether you’re baking on a budget or cooking for kings, we’ve got the oven to suit.

Rasonic RENGLM21, 1300WWith an extra-deep cavity which can accommodate an 11” pizza, this 21-liter oven offers baking, convection and rotisserie functionality. Temperature range is standard at 100-240°C, while five cooking modes include a turnspit setting and a 60-minute timer for enhanced flexibility. A stainless steel heating element provides longer life expectancy.Usave, Shop 109, 1/F, New Trend Plaza, 278-288 King’s Rd., North Point, 3647-3672, www.usave.com.hk

Breville BOV800, 2400W A stainless steel oven with a 22-liter capacity, temperature range of 50-240°C and myriad of features complete this higher-end machine. In additon to a 120-minute timer, functions include an “Element IQ” to automatically adjusts power, nine pre-set functions—think grill, pizza, reheat—a stainless steel plate-warming tray and more.Broadway branches citywide, including Shop 814, Times Square, 1 Matheson St., Causeway Bay, 2506-0228

$2,188

$328

$470

$3,180

Kenwood MO280, 1100W This multifunction 10-liter oven provides toasting, baking and grilling functionality and a temperature range of 100-250°C—enough to deal with all standard domestic requirements. With an easy-open glass door and 30-minute auto cut-off timer, it also has non-stick sides for easy cleaning and an easy opening base for crumb removal. Broadway branches citywide, including Shop 814, Times Square, 1 Matheson St., Causeway Bay, 2506-0228

Delonghi EO 32852, 2200WThis silver oven offers superior performance compared to traditional convection, thanks to a combination of a fan and dedicated heating element, which provides instant and uniform heat distribution inside the cavity. It also allows cooking on two levels. With a 32-liter volume, a temperature range of 60-220°C and 120-minute timer, other features include a rotisserie function and a flat, enamel-coated cavity which makes cleaning easier, plus a thermo shield, insulation system and a double glass door to reduce heat waste.Fortress branches citywide including G/F, Yu Sung Boon Building., 107–111 Des Voeux Rd. Central, 2544-4385, www.fortress.com.hk/en

DK Cuppa Tea CaféIndulgence for the health-conscious can be found at DK Cuppa Tea, which is offering a weekend-only Aromatherapy Tea Set ($298 for two). Focusing on foods and organic teas that help ease our urban stresses, owner, veteran hypnotherapist and aromatherapy trainer Kat Lai has designed a menu of dishes low in fat, such as salad with truffle oil, gluten-free salmon sandwiches, and lighter versions of traditional teatime favorites such as scones and cakes. The teas on offer, such as the coconut-based “Holiday Dream” are also chock-full of antioxidants, and certain blends not only soothe and re-energize, but can help ease bloating and water retention. Perfect for those looking for a little detox on the weekend.16A Staunton St., Central, 2771-2847, www.aroma.com.hk

Island Shangri-LaHead for afternoon tea with a tropical summer vibe at Island Shangri-La, where you can indulge in homemade French pastries that all feature mango.

As well as crab, lobster and duck liver finger sandwiches, sweet mango treats include signature manjari chocolate and mango ganache sticks, mango and passion fruit macarons, and mango and chocolate mousse. The offer is available throughout June on week days at the Lobby Lounge and Island Gourmet, plus on weekends at the Lobster Bar and Grill ($318 for one; $538 for two). A standard afternoon tea is available at $288 for one or $488 for two.Pacific Place, Supreme Court Rd., Admiralty, 2820-8508, www.shangri-la.com/hongkong

Lion RockRoyal Plaza Hotel’s in-house bar is known for its remarkable Lion Rock backdrop, as well as the peace and quiet it offers in contrast to the surrounding bustling markets. While it’s a great location to enjoy a cocktail during happy hour, you can also come during the day and sample

the seasonal tea sets, which feature indulgent delicacies to truly pamper your taste buds. Starting in July, Lion Rock is offering the Natural & Organic Afternoon Tea ($488 for two) in collaboration with Australian beauty brand Canvas, featuring delectable bites such as poached scallop with rosemary tomato sauce and rose ivory chocolate mousse. Daily, July through September, 3-6pm. 193 Prince Edward Rd. West, Mong Kok, 2622-6167, www.royalplaza.com.hk

NobuLovers of all things Japanese will adore Nobu’s newest “T-Set” which is inspired by traditional Japanese flavors. Sample a range of umami (savory) items such as crab avocado tofu, miso cheese kurumafu, foie gras dorayaki and lobster manju, plus sweet items that include sake kasu tamago,

houjicha miso macarons, shoyu scones and matcha waffles. The “Simply

T-Set” is paired with a range

It’s high time for a cuppaAFTERNOON TEAS

Lion Rock

of Rishouen green teas, coffee or matcha drinks ($508 for two people, $308 for one). Alternatively the “Fizzy T-Set”includes a glass of Perrier Jouet Grand Brut ($848 for two, $488 for one). Drink it all in with a breathtaking view of Victoria Harbour. Available on weekends, 2:30-5pm.2/F, InterContinental Hong Kong, 18 Salisbury Rd., Tsim Sha Tsui, 2313-2323

Palm CourtThe newly renovated and reopened Palm Court has partnered with English pottery maker Wedgwood to create an afternoon tea served in exquisite cups and saucers designed with rose motifs, made especially for the occasion. At $428 per head or $698 per couple, the set includes lychee mousse pastries, gold-topped chocolates and other delectable treats. Available on weekdays from 3-5:30pm, and weekends and public holidays from 2:15-4:15pm, or 4:30-6:30pm. Lobby, The Langham, 8 Peking Rd., Tsim Sha Tsui, 2132-7898, hongkong.langhamhotels.com

SabatiniDo high tea Italiano-style with Sabatini’s Roman Holiday tea set ($548 for two, $288 for one). You’ll get to sample Sabatini’s popular antipasti, including Alaskan king crabmeat with caviar, duck liver mousse with jam and pistachio, an aromatic poached egg with black truffle, Cinta Senese ham with melon on toast and more. After all that, indulge your sweet tooth with some classic Italian desserts such as tiramisu, as well as Saint Honoré panna cotta and Berry Napoleon. Wash it all down with a selection of juices, teas, freshly brewed Italian coffee, or a complimentary glass of Masottina Prosecco. Want more? It’s $108 extra to upgrade to two hours of free-flow prosecco. Available 3:15-5:30pm on weekends and public holidays. 3/F, The Royal Garden, 69 Mody Rd., Tsim Sha Tsui East, 2733-2000

The PeninsulaYour Hong Kong afternoon tea roundup would not be complete without the acclaimed Peninsula Classic Afternoon Tea. Served daily in the iconic lobby to the accompaniment of The Lobby Strings, this is a revered Hong Kong tradition. A selection of finger sandwiches and home-made pastries are served alongside freshly baked raisin scones, Devonshire clotted cream and organic strawberry preserve. You can also choose your tea from The Peninsula Tea Collection

($358 for one; $628 for two). Add a glass of Deutz Peninsula Brut Champagne for $160. Served 2-6pm on a first-come, first-served basis— get there early as a long wait is par for the course.Lobby, 19-21 Salisbury Rd., Tsim Sha Tsui, 2920-2888, hongkong.peninsula.com

The Ritz-Carlton Hong KongIf you’re looking to indulge, then look no further than The Ritz-Carlton which offers Hong Kong’s (and possibly the world’s) most expensive high tea, aptly named “The Most Fabulous High Tea in the World.” Priced at a staggering $10,880 per couple, you’ll be dining at an exclusive suite or the

Island Shangri-La

Palm Court, The Langham

The Peninsula

Lava CakeCoco!at the Mira is bakes up an ultra-rich Or Noir chocolate cake that we can’t get enough of. Why’s it so great? A 62 percent dark-and-white chocolate mousse sits atop a brownie biscuit with Cointreau-flavored chocolate “lava” oozing out. Alcohol-infused chocolate? Bonus points!G/F, The Mira, 118 Nathan Rd., Tsim Sha Tsui, 2315-5566, www.themirahotel.com

Chocolate CakeNot all chocolate cakes are created equal, and!Corner Kitchen Café!bakes one of the very best in town. The shop’s eggless German chocolate cake comes with crunchy coconut and pecans, caramel and a rich layer of chocolate ganache. 226 Hollywood Rd., Sheung Wan, 2547-8008, www.cornerkitchencafe.com

Carrot CakeA!popular destination for dessert fanatics, Sift offers an amazing array of cupcakes but our favorite has to be the cinnamon-spiked carrot cupcakes, supplemented with Madagascar bourbon and topped with a classy vanilla cream cheese frosting. 46 Graham St., Central, 2530-4288, www.siftdesserts.com

CheesecakeForget regular old cheesecake: try the creamy, creative varieties at Homei. Depending on the owner’s whim, you’ll find hazelnut, pistachio or green tea vanilla on any given day. The little café on Tai Ping Shan Street is narrow enough as it is, so cut yourself off while you can still fit through the door. Shop B, 22-24A Tai Ping Shan St., Sheung Wan, 2857-9991 !

Banana Cream CakeYou can’t go wrong with Cova’s chocolate banana cream cake ($330). This double-layer sponge cake has a delicious crust—think dark chocolate, fresh cream and banana. On top, there are fresh strawberries and crunchy banana chips for added texture.Shop 101-103, 1/F, Lee Gardens, 33 Hysan Avenue, Causeway Bay, 2907-3399, cova.com.hk

Opera CakeThis thinly layered coffee and ganache!sponge cake is famously difficult to make, so it makes sense to turn to the best in the business. As you might expect, the signature Opera Cake at the Mandarin Oriental is rich, velvety and delightfully indulgent.M/F, Mandarin Oriental, 5 Connaught Rd., Central, 2825-4008, www.mandarinoriental.com/hongkong

Red Velvet CakeKisses Cupcakes bakes up lots of creative flavors, but one of our favorites is the relatively simple red velvet. It’s a great balance of moist, fluffy Valrhona chocolate cake and subtly sweet buttercream frosting. 24 Gough St., Central, 2489-9899, www.kissescupcakes.com

Club Library, splashing out for a bottle of Louis Roederer Cristal Brut 2004, a half-bottle of 1998 Chateau d’Yquem, caviar, gold leaf foie gras, black truffle and panna cotta with bird’s nest and gold leaf—all served with a trunk of handcrafted Graff jewelry which guests can try on. For something more low key, Café 103’s Amedei chocolate afternoon tea (3:30-5:30pm; $368 for one, $598 for two) offers an array of luscious chocolate delicacies made from Italian Amedei cocoa beans. 102/F, International Commerce Centre, 1 Austin Rd. West, West Kowloon, 2263-2270

The VerandahAn elegant spot overlooking Repulse Bay, The Verandah offers the quintessential afternoon tea. You can expect a cake stand heaped with sandwiches and savory pastries, waffles, homemade scones with clotted cream and jam, banana cake, fruit tartlets, French pastries, mango coconut pudding and more (from $268-288 per person). All sittings are served with Mariage Frères tea and Peninsula tea or coffee—or you can indulge with a glass of Piper-Heidsieck Cuvée N.V. Brut at $188. Available 3-5:30pm weekdays and 3:30-5:30pm on Sundays and public holidays.109 Repulse Bay Rd., Repulse bay, 2292-2822, www.therepulsebay.com

Opera Cake

Or Noir

Take the CakeFrom red velvet to carrot, here are our favorite Hong Kong cakes.

Hong Kong is one of the world’s leading cosmopolitan cities, yet from the moment you set foot on its shores you can see how the modern-day status is inextricably linked to a rich maritime heritage. Before the city became the world-famous free trade port it is today, it was throughout its history a maritime base for pirates, a resource for Chinese traders, a home for traditional !shing villages, and a colonial staging post.

Long before the British hoisted a "ag at Possession Point, Hong Kong was home to a myriad of communities living on—and off—the water. One such location is Tai O, an ancient stilted village that was once a shining port of the Pearl River Delta, thriving on salt production and !shing. Further north on the shores of Tolo Harbour in the New Territories is Sam Mun Tsai New Village, another quaint !shing community that grew up around salt production.

For a livelier water community, make your way to Aberdeen Typhoon Shelter, the city’s largest natural inlet providing protection from the elements. Over the years it has attracted a large population of hard-working Chinese settlers looking to make a living. Although the !shing industry is no longer what it once was, this stretch of water is still busy—riddled as it is with working harbor boats, !shermen’s sampans, luxury yachts and tour boats.

Hong Kong has such involved, complex ties to its waters that the best place to cover a lot of history in a short space of time is the Hong Kong Maritime Museum. With more than 5,000 artefacts and some 15 galleries of exhibitions covering everything from sea bandits to the making of Victoria Harbour, no exploration of the city’s past is complete without a stop here.

For more insider info on Hong Kong, head to www.DiscoverHongKong.com/InsidersGuide

A series of stories, recommendations and tips on Hong Kong from people in the know. Explore our city based on the travel experiences that interest you and get itineraries for off-the-beaten-path neighborhoods.

For an overview of the district’s maritime importance through the centuries, visit the Hong Kong Museum of Coastal Defence, a British-built former fort that was a pivotal force during the 1941 Battle of Hong Kong. Now it contains the 600-year history of the city’s coastal defenses. Alternatively, the tranquil Sai Wan War Cemetery in Chai Wan honors Hong Kong’s war effort, containing the graves of those who died during the Japanese invasion.

One of the earliest indicators of the area’s !shing heritage is Tin Hau Temple in Causeway Bay. Built by the Hakka Tai family from southern China in the early 18th century, the story goes that the family happened upon a

statue of Tin Hau, the Goddess of the Sea, in the rocks on the shore one day while scavenging for grass and erected a temple to protect it. It’s still managed by the Tai family today.

For a district that thrived on the sea, here is where you should of course sample some fresh seafood. At Wong Lam Kee Chiu Chow Fish Ball Noodles the owners still buy their !sh each morning from the Shau Kei Wan Typhoon Shelter and locals "ock here for the spring onion !sh balls in soupy noodles. Tung Po Seafood is another gem that delivers fresh, tasty produce: try the deep-fried shrimp, which is sold by the catty and "avored with handfuls of garlic crisps.

Head online to www.DiscoverHongKong.com/InsidersGuide to create your personalized itinerary for Eastern District.

Spanning the length of Hong Kong Island’s easterly coastal reaches, the Eastern District played a signi!cant role in the development of the city’s coastal defenses. From the very early years of Chinese settlement when the area was known by !shermen as Sai Wan, to its time as a strategic outpost for southern China, and as a military battle!eld during World War II, the district’s maritime heritage still resonates today.

Almond Biscuit (hung yun beng)The!Chinese-style almond biscuit is different from your standard western cookie. The crunchy biscuit melts in your mouth and has an irresistible nutty aftertaste. Originating from Guangdong province in the 1910s, it trickled down south over the years and also is a popular souvenir item in Macau.

Famous Bites:!Koi Kei, 23AA-23AB, Rua de S. Paulo, Macau Peninsula, Macau (next to the Ruins of St. Paul’s)

Chinese!Donut (sar yoong)These are deep-fried rounds of dough, sprinkled with sugar.!Unlike their western counterparts, Chinese!donuts have no holes, which means you get more of what you pay for: the sweet, crispy exterior and soft fluffy center. They’re becoming harder to come by these days, but trust us; they’re worth the search.

Famous Bites: Tai O Bakery ( ), Kat Hing St., Tai O, 2985-8621 (No English sign)

Cocktail Bun (gai mei bau)If the name puts you in mind of a mixed drink, you’re not far off. Cocktail buns were created in the 1950s from leftover dough: rather than throw it away, bakers mixed all their leftovers together with some sugar. Coconut slices were a later addition for more flavor. The mixing of different types of bread together is similar to making a cocktail, hence the name of the bun.

Egg Tart (daan tat)One of Hong Kong’s signature snacks, egg tarts consist of buttery dough and creamy rich custard, barely set. Whether you prefer the caramelized Macanese variety (po taat) or the Hong Kong version—with shortcrust or flaky pastry—an occasional egg tart is a surefire way to instant satisfaction. And calories, lots of calories. Get them warm and be sure to eat them right away.

Famous Bites:!Tai Cheong Bakery,! 35 Lyndhurst Terrace, Central, 2544-3475

Egg Waffle (gaat zai beng)Egg waffles can be found on many a streetside cart and you’ll often find big queues for them. These crispy egg puffs can be spread with butter, peanut butter, condensed milk or sugar—they’re a delicious sweet snack that’s worth risking your waistline for.

Fried Bread Stick (yau za gwai)There’s a tale behind these fried bread sticks: they were originally effigies of a Song Dynasty official and his wife, deep-fried out of anger after the couple framed national hero Yue Fei. These days, there’s much less hate that goes with the pastry—it’s a popular accompaniment to savory breakfast congee, while it can also be soaked in sugar water.

Doughy delightsCHINESE BAKING

Photo: Emily Chu

Malay Cake (mah lai goh)Despite its name, malay cake is a!Chinese!creation. A dim sum classic, it’s a spongy and fluffy steamed brown sugar cake that carries a light flavor—perfect as a palate cleanser in between greasy dishes like har gou and spring rolls.

Famous Bites:!Lin Heung Tea House, 160-164 Wellington St., Central,! 2544-4556

Mooncake (yuet beng)This calorie-packed treat is comparable to traditional festival food like Christmas puddings and mince pies;

a sugary indulgence eaten once a year during the Mid-Autumn Festival. Rich with lard, cloyingly sweet with sugar and maltose syrup, dense with the egg yolk, mooncakes are typically carved up and eaten in minute wedges accompanied by

a strong cup of

pu-erh tea to cut the grease. Cantonese mooncakes contain the time-honored filling of white lotus seed purée with a whole salted egg yolk in the center, symbolizing the full moon. It is not uncommon now to find a range of modern varieties that include everything from ice cream to green tea fillings.

Famous Bites:!Wing Wah, 1 Stewart Rd., Wan Chai, 2511-1358

Pineapple Bun (po lor bao)Don’t be fooled by the name: there are no pineapples to be found in these buns. The name originates from the sweet, flaky, checkered topping that resembles a pineapple. The!po lor you!is a variation of the pineapple bun with chilled butter in the middle, which accentuates the softness of the fluffy center. Pair it with Hong Kong-style milk tea.

Famous Bites:!Kam Fung, Spring Garden Mansion, 41 Spring Garden Lane, Wan Chai, 2572-0526

Paper-Wrapped Cake (zi bao dan goh)Hong Kong kids will fondly remember these sponge cakes served at tea time. It’s a simple creation made with eggs and flour, then baked and wrapped in a piece of paper—hence its name. The cakes are small—you’ll devour them within

three bites—and can be bought from most Chinese-style bakeries. It’s also a popular item in Chinatowns across the western world.

Red Bean Cake (hung dou dan goh)This pastry is exactly what it sounds like: a cake made with red beans. Not to be confused with the gelatinous Japanese variety, the Cantonese-style cake counts its ingredients as red bean paste with sprinklings of sesame on top. They are usually served in squares.

Wife Cake (lo por beng)Also known as sweetheart cake, the wife cake is made up of a flaky crust, filled with almond paste, sesame and winter melon. The pastry can find its origins in the Guangdong region. Try its more obscure counterpart husband cake (lo gung beng), which also uses star anise as an ingredient.

Famous Bites:!Hang Heung Cake Shop, available at B/F, Sogo, 555 Hennessy Rd., Causeway Bay, 2831-8414

Photo: Watron Li/S

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Almond Biscuits, Ko Kei

The List: What’s the story behind Little Miss Macarons? Anita Caswell Ng: Six years ago, based on a recipe found on a blog and using my favorite birthday present—a KitchenAid mixer—I baked my first batch of macarons at home. My friends call me the “midnight baker” for my late nights spent perfecting them. I set up Little Miss Macarons in September 2014.

The List: When did macarons become popular in Hong Kong?ACN: Macarons became really hot about two years ago when well-known macaron bakeries opened branches in Hong Kong. We just cannot get enough of these beautiful little treats!

The List: What are some of the most interesting macaron flavor combos?ACN: Everything but sweet! Macarons can be savory, spicy or bitter. For example, capsicum and raspberry: it has a slight bitterness from capsicum but beautifully sweet fruity flavor at the same time. Smoked sea salt caramel will have you wondering if you are eating bacon or caramel.

The List: How can we tell a really good macaron from a mediocre one? ACN: Just look at them. If they look stale and dry, then don’t bother. If you can hardly see any fillings, then the macarons will likely taste of nothing but a sugar cookie. If you bring it up close but do not get a smell, it will probably not have a strong distinctive flavor. Go for the macarons that have a good amount of filling, as the taste and aroma is all about what’s in between the two almond cookies. It should be slightly crispy when you bite into it and then the macaron should be soft and melt in your mouth.

Homemade Raspberry Jam!Use it to sandwich your macarons and save the leftovers for your cheesecake or yogurt.

What you need:

15g caster sugar

7g fruit pectin

10g butter (Tip: adding butter reduces the unwanted bubbles when boiling the jam)

30ml water

250g raspberries

125g sugar

7g Vitamin C powder (Note: you can use lemon juice instead. Add juice from half a lemon, or to taste)

What to do:

Step 1Sterilize a glass jar for your jam. Mix the pectin and the sugar well, then add to a pan together with the raspberries, water and butter. Bring it to a boil over medium heat, and boil it (keep stirring) for 5 minutes. !

Step 2Add the remaining sugar and the Vitamin C powder (or lemon juice) to the pan. Continue to stir and boil it to 101°C (bring up to 104°C for a thicker jam).!

Step 3Cool down the jam with an ice bath. Your homemade jam is ready!

Little Miss Macarons: 9862-6635, littlemissmacarons.com. Also available to buy at Sweet Secrets’ branches including 38 Graham St., Central, 2545-8886

My, My MacaronMacarons are a firm favorite when it comes to sweet treats. Anita Caswell Ng, founder of bakery Little Miss Macarons, gives us the low-down on the tasty French dessert and shares her favorite raspberry jam recipe.

Cheese Biscuits“This is a simple and delicious recipe, that’s suitable for slightly older children (from 4 years old) as they get the chance to use the grater for the cheese. The cheese biscuits have also been a huge hit for the mommies, who make them for cocktail parties.!Add a bit cayenne pepper for a nice kick!”

Makes: 2-3 dozen

What you need:1 cup flour

1 teaspoon salt

125g cold butter (unsalted)

$ cup cheese (cheddar, or half cheddar and half parmesan)!

Optional: pinch cayenne pepper

What to do: 1. Mix all the ingredients together, using

finger tips to incorporate the butter quickly. !

2. Use a tablespoon to scoop out a ball of the dough. Line them up on a lined baking tray and use a fork to gently press the cookie dough to make a pattern on the top.!!

3. Bake at 170°C until they are brown. 9463-5195, www.whiskedbaking.com

Baking with KidsIt’s always fun to get the little ones cooking up a storm in the kitchen—even

though it is bound to get messy! Try out these simple sweet and savory recipes from Kathy Li at Whisked, who runs classes for children as young as 3 years old.

They’re perfect for lunchboxes, after-school snacks and parties.

Honey Greek Yogurt Blueberry Muffins

“This recipe is very popular with my 2- to 3-year-olds. It’s a moist, tasty muffin made with only a few spoons of honey. It can also be made in miniature for lunch boxes and snacks.

Makes: 3 muffins

What you need:1 tablespoon butter

1 tablespoon honey

2 tablespoons Greek yogurt

# cup blueberries

" cup flour

# teaspoon baking soda

What to do:1. Mix the butter, honey and Greek

yogurt together.

2. Add in flour and baking soda, then the blueberries. Combine well.

3. Pour the mixture evenly into paper cases.

4. Bake for about 12 minutes at 185°C or until the middle is dry.

A&MOne of the latest US-style mega supermarkets to open in Hong Kong, A&M stocks all-American imported goods, including everything from baby products and laundry essentials to fragrances and baking supplies. In particular it stocks popular cake mixes with flavors you can’t find anywhere else, on top of extracts, dried fruits, large foil pans and wax liners. Free delivery based on minimum spend. 2/F, Manning House, 38-48 Queen’s Rd. Central; Shop 101, Chuang’s Tower, 30-32 Connaught Rd. Central, www.anm hongkong.com

A Star Coconut Ltd.Look for the huge sign outside saying “A Cap” (meaning “top grade” in Cantonese) and you’ll find this haven for all things coconut, whether you’re looking to cook a mean curry or bake something sweet with a healthier spin. Vegan and health-conscious shoppers will be glad to find cold-pressed coconut oil, produced by A Star itself, that’s equally suitable for consumption and beauty regimens—all at affordable prices. Apart from A Star’s house brand, it also provides several other types of coconut snacks, and beauty products such as shampoos, body butters and lotions straight from Thailand. 39 South Wall Rd., Kowloon City, 2382-6393

Baking Specialty StoreThis baker’s hidden gem is located on the left-hand side of the bazaar and wet market at Lok Fu, and is easily accessible for drivers who can quickly stop outside or park next door. Stocking a range of reasonably priced products for baking savory and sweet treats, you’ll find bulk tubs of butter, bricks of chocolate, kilogram bags of flour and

various types of sugars and spices. Lok Fu Bazaar, Lok Fu Plaza, 198 Junction Rd., Lok Fu, 5401-2499

Baking WarehouseIf you’re looking to make intricately decorated cupcakes and cookies, Baking Warehouse has got all your expert tools and ingredients covered. It stocks everything from fondant and colored gels to rollers, stamps and cutters of all shapes and sizes. Plus just in case you’re looking to create your own images on your baked goods, it carries a range of edible ink cartridges (for hand-decorating confectionery), fondants, rollers and cutters. Unit E, 4/F, Lladro Centre, 72 Hoi Yuen Rd., Kwun Tong, 2172-6916, www.bakingwarehouse.com

Your bread and butterBAKING INGREDIENTS

Citysuper

CitysuperCitysuper is the easy, go-to purveyor of all the top-of-the-line essentials for whenever you’re planning to bake up a storm at home. For the beginners or the plain lazy cook, Citysuper stocks a huge array of imported boxed cake mixes, as well as harder-to-find American and Japanese ingredients—from Marshmallow Fluff to specific types of Asian flours. Shops 1041-1049, 1/F, IFC Mall, 8 Finance St., Central, www.citysuper.com.hk

Complete DeeliteOpened by Jacinta Yu, a fashion industry professional turned expert cake artist, Complete Deelite was one of the first to distribute the venerable baking brand Wilton to Hong Kong. The online and

brick-and-mortar stores stock top-of-the-line ingredients such as Lorann flavor oils, Americolor gels and edible ink pens, ready-to-print icing sheets and Satin Ice fondants. Jacinta also organizes specialty workshops—namely Wilton Cake Decorating and Master Artists Classes—in store, aiming to educate the sweet-toothed public on making beautiful treats. 2/F, On Lan Centre, 11-15 On Lan St., Central, 3167-7022, www.completedeelite.com

GatewayAmericana at its gluttonous best, this 4,500-square-foot store will satisfy your craving for Reese’s peanut butter cups, fruit roll ups, a whole collection of chocolates, and much, much more. Why not add to the decadence by baking it all up with some good ole’ American baking mixes or industrial sized flours and flavor essences? Gateway also stocks a range of decorative ingredients such as sprinkles and icing. 2/F, Unicorn Trade Centre, 131 Des Voeux Rd. Central, Sheung Wan, 2545-0338, www.gatewaysupermarket.com

I Love CakeThis store sells everything you need to whip up sweet treats, from flour and fruit fillings to baking tins, molds and cute boxes for sweets and chocolates. The store is easy to negotiate, and the friendly shopkeepers are only too willing to answer questions and offer advice. 338 Shanghai St., Yau Ma Tei, 2671-2671; Shop H2, 188 Wan Chai Rd., Wan Chai, 2671-2644. www.ilovecake.hk

Log-OnHead to Log On if you’re looking for trendy products from around the world. The stationery department has an eclectic mix of items such as innovative Japanese products, sketchbooks and calendars.Aside from stationery, Log-On is actually home to a great selection of baking tools and ingredients. You’ll find cute cookie and cake moulds, adorable Japanese “kyara-ben” (artistic character-

lunchbox) making tools, as well as a fantastic selection of flours and artisanal bread mixes. UG/F, Festival Walk, 80 Tat Chee Ave., Kowloon Tong, www.logon.com.hk

Shing Fat Coconut & SpicesAdd some spice to your cooking with the wares at Hing Fat. Inside you’ll find exactly what it says on the tin: it’s a narrow store with walls stacked with jars of sage, dill, tarragon, and packets of ground cumin, nutmeg and fennel. It also sells fresh coconut water and coconut milk by the catty. 18 Spring Garden Lane, Wan Chai, 2572-7725

Sweetie BakingRoasted sesame seeds, artisan flours, matcha flavoring—you name it—Sweetie Baking has it. As a one-stop shop for baking tools and ingredients, Sweetie Baking stocks all kinds of imported wares from Europe and the US, Japan and Taiwan. 10/F, 22 Yee Wo St., Causeway Bay, 2882-188, www.sweetiebaking.com

TwinscoThis retail and wholesale service sells bulk-sized baking ingredients at a much cheaper price tag than mainstream or high-end supermarkets. Some of the trickier or rarer products you’ll be able to find at its store include agar powder, organic soy milk mixes, liquid flavor essences, as well as glazes and tea powders. Twinsco is also well stocked in cake wrappers and decorative cups. Three locations including 1/F, Simpsons Commercial Building, 137 Johnston Rd., Wan Chai, 3188-1887, www.twinsco.com

Gateway

Complete Deelite

Butter or Oil

• Swap out a " cup of butter or oil for apple sauce in all sweet cakes and breads. Add more the next time round if you can’t notice any significant differences in taste or texture.

• Substitute 1 cup of butter for $ cup pureed prunes mixed with # cup boiling water. This is great for dark baked goods such as brownies, plus it adds fiber too!

• Coconut oil can be a direct substitute in most recipes that call for melted or soft butter. Be careful as its melting point is much lower, which might mean flatter cookies and cakes in the oven.

• If you don’t mind adding the subtle flavor, mashed banana can substitute one for one in most baked recipes as it provides the same consistency as butter.

Heavy Whipping Cream

• Use evaporated skimmed milk instead. While it adds about 2 grams of sugar, it takes out a significant amount of the fat content used in heavy cream. Good to know when you’re next frosting a cake!

Yuan Heng Spice CoFor herbs used in Asian and Western cuisines alike, Yuan Heng Spice Co is the place to go. Opened in1912, the store is an old favorite amongst many restaurants in Hong Kong, and provides everything from herbs and curry powders to dried Chinese spices such as zedoary and liquorice. 19 Tung St., Sheung Wan, 2542-0275, www.yp.com.hk/yuanhengspice

Diet HacksWant to lose a few pounds but can’t resist the temptation of sweets? Substitute these healthier ingredients into your next batch of brownies: no one will notice!

In all major bookstores now! Or order yours at: www.historicalhkhikes.com

Sugar

• Using 1 cup of unsweetened apple sauce reduces the amount of calories you get from plain granulated sugar about sevenfold. But remember to remove # cup of the liquid ingredients from your recipe per every 1 cup of apple sauce you use.

• Just a tiny teaspoon of liquid Stevia (or 2 tablespoons in powder form) can replace a whole cup of sugar and dramatically reduce calories—it’s about 300 times sweeter than regular sugar.

Flour

• Using whole wheat flour (1 cup to cups plain) adds a whole lot more

fiber to your baked goods, and can be used in any recipe.

• Who can resist sweet, gooey crispy rice squares? Opt for a cup of brown rice cereal and 2 tablespoons of flax meal instead and you’ll cut the calories that are found in conventional puffed rice by half.

• 1 cup of pureed black beans can equally substitute for a cup of flour—making your recipe gluten-free and adding oodles of protein too.

Frosting

• Sticky, indulgent Marshmallow Fluff can sub equally for generic frosting recipes, and also cuts out half the calories and sugar content. Who knew?

Dear Mrs. KIA, I really miss Costco and I’d like to know where to buy bulk foods in Hong Kong. I’m particularly looking for American foods, like Smucker’s Goober PB&J and assorted oatmeal flavors. – Hangry Eater

I may not be American, Hangry Eater, but I feel your pain: hunger pangs for familiar snacks are one of the greatest causes of homesickness. Our cravings are tied to our upbringings and link as much to our sense of nostalgia as to our taste buds. So when you’re in desperate need of those cherished foods of the good ol’ US of A, where do you head to?

There are several Cosco-style chains around Hong Kong—though you won’t find the same bargain-basements prices as in the US, they do supersize everything. Craving that can of Dr. Pepper? A&M (12/F, Manning House, 38-48 Queen’s Rd. Central, 2548-8200, www.anmstores.com) is one of the best-known stockists of American groceries, with three locations on the island selling

MRS. KNOW-IT-ALL

The List’s very own mom-in-the-know shares her Hong Kong tips and tricks with readers.

As thanks for being loyal readers, we’ll keep you in the know: follow us to find out about the best shops, events and activities. View exclusive discounts and win free tickets to concerts and movies, plus get the chance to be on the invite list to our own happenin’ events. Love it, list it!

everything from weighty packets of candies and cases of soft drinks, to canine-sized bags of dog food and towers of diapers. Only wholesale members can shop online, but the store will deliver for free with a minimum spend of $800 (depending on your location).

If you’re on the hunt for Reese’s Peanut Butter Cups, Gateway (2/F, 131 Des Voeux Rd. Central, Unicorn Trade Centre, 2545-0338, www.gatewaysupermarket.com) will provide your salvation. It’s very similar to A&M in that everything is sold supersize, imported from the States: think Pop Tarts, Extra Crunchy Skippy peanut butter and Betty Crocker cake mix. Again there’s no online ordering, but you can order by phone and delivery is available with a minimum spend.

Slightly smaller chain Q-Club serves those of you who don’t live on the island, with a branch in Sai Kung (Po Lo Che Road, Sun On Village, 2791-0822, www.facebook.com/qclub.hk) and Tai Po (50L Tai Mei Tuk Village, Ting Kok Road, 2662-6185). As well as drinks and candy stocked floor to ceiling, you can also get your hands on BBQ gear and party supplies—invaluable for your summer parties. Contact the shops directly if there’s something specific you’re after, and they may well be able to get their hands on it for you.

Hopefully these spots will satisfy your cravings, but don’t forget City Super and Bookazine outlets also stock a few of your favorites—at a premium. Now to find somewhere that sells bigger cupboards…

Need help? Send your questions and conundrums to thelist@hkmagmedia.com.

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KAT HING WAIHong Kong’s walled villages have been around since time began—well,

the 12th century at least. Kat Hing Wai is one of the largest and best preserved of the walled villages: it was formed by the Tang clan from

Guangdong in the early 14th century. There’s a lot to see here, from the corner watchtowers and the shrines, to the ancestral halls and the old

Hakka ladies going about their day.The village’s wrought-iron gates have an interesting tale to tell:

they were seized by the British army during the 1899 occupation of the New Territories and stored in the Irish residence of Sir Henry Blake, the then-governor of Hong Kong. It took decades and the petitioning of Tang

clan member Tang Pak-kau to get the gates returned decades later—they still guard the village today.

Kam Tin Road, Kam Tin, Yuen Long

Getting there: From Kam Sheung Road MTR Station, take the footbridge to Kam Po Road. Turn left on Kam Sheung Road

and right onto Kam Tin Road.