TK8 Global Chefs

HONG KONG Globbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbaallllllllllllllllllllllllll CCCCCCCCCChefss !!!!HONG KONG White Ice & Summer Blue

NEW ZEALAND Wild Wine

HKD40 | MOP40 | RMB42 | NTD180 | SGD8 | USD6 | 4

TAST ING K I T CHEN #8 J U L 2013

JULY

2013

8

Tasting Kitchen is a celebration of the Pearl River Deltas nest restaurants, greatest chefs and m

ost delicious food. GLO

BAL C

HEFS

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starter

At Mandarin Oriental Hong Kongs Pierre, Chef de Cuisine Jean Denis Le Bras serves a three-part lobster dish which includes this lovely lobster claw salad with combawa mayonnaise and ower petals.

Pierre Jean Denis Le Bras combawa

10 | T A S T I N G K I T C H E N | j u l y 2 0 1 3

41288_010.indd 10 13/7/18 2:41

starter

At Mandarin Oriental Hong Kongs Pierre, Chef de Cuisine Jean Denis Le Bras serves a three-part lobster dish which includes this lovely lobster claw salad with combawa mayonnaise and ower petals.

Pierre Jean Denis Le Bras combawa


41288_010.indd 10 13/7/18 2:41TK08 AD COMPILATION.indd 25 7/12/13 5:11 PM

G L O B A L C H E F S

J U L Y 2 0 1 3 I S S U E # 8

Tasting Kitchenwww.tasting-kitchen.com

7A, 22/F, Kodak House II, 39 Healthy East StreetQuarry Bay, Hong KongTel: +852 2642 0008

Tasting Kitchen is a celebration of the Pearl River Deltas nest restaurants, greatest chefs and most delicious food. Our mission is simple: to share our enthusiasm for all the great culinary experiences the region has to offer.

on our cover

Black garlic with ginger, coriander and garlic blossoms, prepared at The Hotel Mira Hong Kong by Whisks Chef de Cuisine Bjoern Alexander. For more of Chef Alexanders memorable cooking, turn to Global Chefs starting on page 64.

The Mira Hong Kong Whisk Bjoern Alexander Alexander 64

Photograph by David HartungTasting Kitchen 2013. All rights reserved

SUBSCRIPTIONS [email protected]

PRINTINGIn nity Printing Company Limited3/F, Cheung Lee Industrial Building9 Cheung Lee Street, Chai Wan, Hong Kong

DISTRIBUTIONBlackstone Concepts Communication+ 852 3481 0518

Mark HammonsFOUNDER & [email protected]

Jenny ManGROUP GENERAL MANAGER & [email protected]

Jeff HammonsEDITOR AT [email protected]

David HartungDIRECTOR OF PHOTOGRAPHY

Joey CheangEDITORIAL COORDINATORCHINESE EDITOR

Sarah DallofAnnabel JacksonGabriella LeeLucy MorganInara SimCONTRIBUTING WRITERS

Jean AlbertiCHEF AT LARGE [email protected]

Alicia BeebeART DIRECTOR

Helene WongCHINESE EDITOR

Kennis YuenPRODUCTION MANAGER

Timothy TangCIRCULATION & SUBSCRIPTION EXECUTIVE

Ivan LamACCOUNTANT

GROUP [email protected]

Gerard William WhittyASST. SALES DIRECTORHK: +852 5196 0253Macau: +853 6279 [email protected]


41288_012.indd 12 13/7/18 5:27

G L O B A L C H E F S

J U L Y 2 0 1 3 I S S U E # 8

Tasting Kitchenwww.tasting-kitchen.com

7A, 22/F, Kodak House II, 39 Healthy East StreetQuarry Bay, Hong KongTel: +852 2642 0008

Tasting Kitchen is a celebration of the Pearl River Deltas nest restaurants, greatest chefs and most delicious food. Our mission is simple: to share our enthusiasm for all the great culinary experiences the region has to offer.

on our cover

Black garlic with ginger, coriander and garlic blossoms, prepared at The Hotel Mira Hong Kong by Whisks Chef de Cuisine Bjoern Alexander. For more of Chef Alexanders memorable cooking, turn to Global Chefs starting on page 64.

The Mira Hong Kong Whisk Bjoern Alexander Alexander 64

Photograph by David HartungTasting Kitchen 2013. All rights reserved

SUBSCRIPTIONS [email protected]

PRINTINGIn nity Printing Company Limited3/F, Cheung Lee Industrial Building9 Cheung Lee Street, Chai Wan, Hong Kong

DISTRIBUTIONBlackstone Concepts Communication+ 852 3481 0518

Mark HammonsFOUNDER & [email protected]

Jenny ManGROUP GENERAL MANAGER & [email protected]

Jeff HammonsEDITOR AT [email protected]

David HartungDIRECTOR OF PHOTOGRAPHY

Joey CheangEDITORIAL COORDINATORCHINESE EDITOR

Sarah DallofAnnabel JacksonGabriella LeeLucy MorganInara SimCONTRIBUTING WRITERS

Jean AlbertiCHEF AT LARGE [email protected]

Alicia BeebeART DIRECTOR

Helene WongCHINESE EDITOR

Kennis YuenPRODUCTION MANAGER

Timothy TangCIRCULATION & SUBSCRIPTION EXECUTIVE

Ivan LamACCOUNTANT

GROUP [email protected]

Gerard William WhittyASST. SALES DIRECTORHK: +852 5196 0253Macau: +853 6279 [email protected]


41288_012.indd 12 13/7/18 5:27

DADA (HONG KONG) LIMITEDOFFICE UNIT B, 15TH FLOOR, NORTH POINT INDUSTRIAL BUILDING,499 KINGS ROAD, HONG KONG T (852) 2890 2823

SHOWROOM UNIT 901, 9TH FLOOR, 88 HING FAT STREET,CAUSEWAY BAY, HONG KONG(By appointment only)

INTERNI CHINA LIMITEDSHOWROOM ROOM 109, BLOCK 1, 333 YI SHAN ROAD, SHANGHAI, CHINAT (86) 21 6090 8919 / 6090 8922

C

M

Y

CM

MY

CY

CMY

K

TK_ArmaniDada_Bridge.pdf 1 30/4/2013 11:21:33

Welcome to Tasting Kitchen.

In this issue we invite you to spend

time with some of the talented, globe-trotting

chefs who have been drawn to Hong Kong and

Macau.

Its fun to try and guess the backgrounds

of chefs from the fl avors they create, but todays

global chefs are diffi cult to categorize: theyve

each followed highly individual paths.

A common theme is how they

have strengthened different talents while

working in different regions: expanding their

understanding of spice in Southeast Asia, for

example, or mastering the art of plating in Japan.

Their deliciously original cuisine makes this a thrilling time to be dining here.

As you consider their culinary evolutions, you may soon hear the sound of

corks popping.

Theres never a bad time for Champagne, but summer is perfect.

We start you off with a prized 1985 bottle of brut in our new column, Vaunted

Vintages.

Then we head out to Middle Island for a yacht cruise and a glass of the very

fi rst Champagne designed to be served over ice.

Next, a seafood brunch and three choices of boutique free-fl ow while enjoying

some of Hong Kongs greatest views.

Still thirsty? Enjoy a glass of New Zealand Sauvignon Blanc, cocktails mixed

by two of Hong Kongs fi nest bartenders, or a glass of fragrant and potent bai jiu,

brewed in Sichuan.

As you spirit off to try all these magnifi cent places, youll be seeing us more

and more: TK is now available at more than 2,000 locations in Hong Kong and

Macau.

Enjoy.

publishers note

MARK HAMMONS


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41288_015.ai 2 13/7/19 2:53

41288_015.ai 2 13/7/19 2:53

Greetings from Tasting Kitchen.

Welcome to Global Chefs, where TK

explores how todays top chefs have been

shaped by their travels.

Every place I have worked has left its

mark on me as well.

I learned the basics of hospitality by

watching my father pour his heart and soul

into his own restaurant. He taught me to

be passionate about my craft and to be an

ambassador for my trade.

I went to culinary school, not just to

learn to cook, but also because I wanted to

meet new people, explore new cultures, and discover new food.

In my late twenties I accepted my fi rst executive chef position in downtown

Los Angeles. I learned the importance of building a hard-working team that can

perform under pressure, and also how to calm down an angry, knife-wielding

matre d.

I had a regular customer there who invited me to help him open his dream

resort on a private Caribbean island called Jumby Bay. We started with nothingno

electricity, no waterand I learned to be creative, how to do a lot with not much.

Later, I learned how to do a lot with a lot. As executive chef for the Saudi

Royal Family, we created grand spectacles: wedding banquets for 3,000; rows of

lambs coated with gold leaf roasting over open fi res. I learned logistics and how to

create luxury on a large scale.

Ive been in Macau for four years already, and as I prepare for the opening of a

new restaurant here, The Seasons, Im happy to still be still working in this industry

that has given me so much, ready to share what Ive learned and preparing for my

own next lesson.

chefs note

JEAN ALBERTI


41288_R2_016.indd 16 13/7/20 12:29

Greetings from Tasting Kitchen.

Welcome to Global Chefs, where TK

explores how todays top chefs have been

shaped by their travels.

Every place I have worked has left its

mark on me as well.

I learned the basics of hospitality by

watching my father pour his heart and soul

into his own restaurant. He taught me to

be passionate about my craft and to be an

ambassador for my trade.

I went to culinary school, not just to

learn to cook, but also because I wanted to

meet new people, explore new cultures, and discover new food.

In my late twenties I accepted my fi rst executive chef position in downtown

Los Angeles. I learned the importance of building a hard-working team that can

perform under pressure, and also how to calm down an angry, knife-wielding

matre d.

I had a regular customer there who invited me to help him open his dream

resort on a private Caribbean island called Jumby Bay. We started with nothingno

electricity, no waterand I learned to be creative, how to do a lot with not much.

Later, I learned how to do a lot with a lot. As executive chef for the Saudi

Royal Family, we created grand spectacles: wedding banquets for 3,000; rows of

lambs coated with gold leaf roasting over open fi res. I learned logistics and how to

create luxury on a large scale.

Ive been in Macau for four years already, and as I prepare for the opening of a

new restaurant here, The Seasons, Im happy to still be still working in this industry

that has given me so much, ready to share what Ive learned and preparing for my

own next lesson.

chefs note

JEAN ALBERTI


41288_R2_016.indd 16 13/7/20 12:29 41288_R1_017.indd 1 13/7/19 7:07

contents

TA S T ING N EWS 24-37

A Champagne for the Centuries 22 Catching the Perfect Wave 38 Summer Nights, Perfect Picnics 40

Miroir, Miroir Fairest of All 42 Gaggenau Living 44 150 Years of Bernardaud 48 Pastry Contender 52 Wedding Bliss 54

Bread Winner 56 Flavor Fireworks 60 Global Chefs 64 A Chef en Vogue 84 True Italian 88


56

48 54

38 40 4222

484888

38 40

44 52

64

60 84 88

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contents

TA S T ING N EWS 24-37

A Champagne for the Centuries 22 Catching the Perfect Wave 38 Summer Nights, Perfect Picnics 40

Miroir, Miroir Fairest of All 42 Gaggenau Living 44 150 Years of Bernardaud 48 Pastry Contender 52 Wedding Bliss 54

Bread Winner 56 Flavor Fireworks 60 Global Chefs 64 A Chef en Vogue 84 True Italian 88


56

48 54

38 40 4222

484888

38 40

44 52

64

60 84 88

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contents

White Ice & Summer Blue 76 Beautiful Evolution 92 A Splendid Spread 96

Gourmet Discovery 102 Bottled Love 106 Classic Spoon 112

Brilliant Brunch Bubbly 116 Wild Wine 120 Class Act 124

WHERE TO F I ND T K 128 RE S TAURANT L I S T I NGS 134 DE S S ER T 136


124

112

106

76

120116

1029692

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contents

White Ice & Summer Blue 76 Beautiful Evolution 92 A Splendid Spread 96

Gourmet Discovery 102 Bottled Love 106 Classic Spoon 112

Brilliant Brunch Bubbly 116 Wild Wine 120 Class Act 124

WHERE TO F I ND T K 128 RE S TAURANT L I S T I NGS 134 DE S S ER T 136


124

112

106

76

120116

1029692

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TK8 AA Ad 227x302.pdf 1 7/12/13 4:23 PM

vaunted vintages

THERES THE CHAMPAGNE that accompanies a celebra-tion, then theres the Champagne that is the celebra-tion. Enter the 1985 Perrier-Jout Belle Epoque. Its the vintage that almost wasnt due to a particularly harsh winter that destroyed a large part of the Champagne vineyard. Amazingly, perfect weather conditions from then on yielded a harvest of superb quality and one that lives on inside the classic white anemones bottle.

Recently, the House of Perrier-Jout has begun inching open its cellar doors and offering customers a new opportunity to bring home bottles of some of its finest vintages including the 1985 Bel le Epoque. Those whove tasted it con rm time has been more than kind.

Today it is a masterpiece of elegance, says Perrier- Jout Chef de Caves Herv Deschamps. The nose reveals brioche and dried fruits, candied ginger, honey and butter-caramel.

As a connoisseur, Deschamps says the best time to experience the flavors and aromas is today. But hes also a romantic: he envisions customers cellaring their own bottles of the 1985 Perrier-Jout Belle Epoque and handing it down through the generations to be celebrated one hundred years from now.

Like me in 2011, he recalls, when I tasted a bottle of 1911.

1985 Perrier-Jout (Belle Epoque)

Perrier-Jout

1985

Perrier-Jout Herv Deschamps

Deschamps

1985

2011 1911

In 1985 all the stars aligned and a great Champagne came to life.

a champagne for the centuries


41288_022.indd 22 13/7/18 2:47

vaunted vintages

THERES THE CHAMPAGNE that accompanies a celebra-tion, then theres the Champagne that is the celebra-tion. Enter the 1985 Perrier-Jout Belle Epoque. Its the vintage that almost wasnt due to a particularly harsh winter that destroyed a large part of the Champagne vineyard. Amazingly, perfect weather conditions from then on yielded a harvest of superb quality and one that lives on inside the classic white anemones bottle.

Recently, the House of Perrier-Jout has begun inching open its cellar doors and offering customers a new opportunity to bring home bottles of some of its finest vintages including the 1985 Bel le Epoque. Those whove tasted it con rm time has been more than kind.

Today it is a masterpiece of elegance, says Perrier- Jout Chef de Caves Herv Deschamps. The nose reveals brioche and dried fruits, candied ginger, honey and butter-caramel.

As a connoisseur, Deschamps says the best time to experience the flavors and aromas is today. But hes also a romantic: he envisions customers cellaring their own bottles of the 1985 Perrier-Jout Belle Epoque and handing it down through the generations to be celebrated one hundred years from now.

Like me in 2011, he recalls, when I tasted a bottle of 1911.

1985 Perrier-Jout (Belle Epoque)

Perrier-Jout

1985

Perrier-Jout Herv Deschamps

Deschamps

1985

2011 1911

In 1985 all the stars aligned and a great Champagne came to life.

a champagne for the centuries


41288_022.indd 22 13/7/18 2:47 41288_023.indd 1 2013/7/19 3:07:28 PM

tasting news tasting news tasting news

welcome to johnnies houseAt the Johnnie Walker House Beijing, whiskey connoisseurs can commune with others who share their passion

FOR WHISKEY LOVERS, its a true home away from home. The Johnnie Walker House Beijing is four floors celebrating not only the world famous scotch whiskey but also the process and philosophy behind it. Built to honor those whove shaped the brand through the years, the house also serves to inspire the tastemakers of the future.

Located on a royal road once used by emperors to attend ceremonies, the entrance to the building is marked by six arches representing individual master blenders.

The interior materials and finish-ings reflect copper, yeast, water peat

and barley basic elements of whiskey reimagined in a rich way.

Special rooms include the Striding Man Bar, an homage to founder John Walker, and the Churchill room, named after loyal drinker Sir Winston Churchill. Upstairs in the Odyssey Room, clients can begin a legacy of their own by storing beloved whiskeys inside specially made cabinets. The blending room on the first floor allows guests to sharpen their skills and senses. Theres also a Master Blender Suite where VIPs enjoy bespoke whiskies. Its an adult playground for those with a love of scotch whiskey and a desire to always keep walking.

John Walker (Striding Man Bar)

(Churchill Room)(Odyssey Room)

VIP (Master Blender Suite)

The Johnnie Walker House BeijingNo. 23, Chien Men East Street, Dongcheng District, Beijing

23 +8610 6526 5139 www.johnniewalkerhouse.com Cou

rtesy of Joh

nnie W

alke

r Hou

se Beijin

g


41288_R1_024.indd 24 13/7/19 11:16

tasting news tasting news tasting news

welcome to johnnies houseAt the Johnnie Walker House Beijing, whiskey connoisseurs can commune with others who share their passion

FOR WHISKEY LOVERS, its a true home away from home. The Johnnie Walker House Beijing is four floors celebrating not only the world famous scotch whiskey but also the process and philosophy behind it. Built to honor those whove shaped the brand through the years, the house also serves to inspire the tastemakers of the future.

Located on a royal road once used by emperors to attend ceremonies, the entrance to the building is marked by six arches representing individual master blenders.

The interior materials and finish-ings reflect copper, yeast, water peat

and barley basic elements of whiskey reimagined in a rich way.

Special rooms include the Striding Man Bar, an homage to founder John Walker, and the Churchill room, named after loyal drinker Sir Winston Churchill. Upstairs in the Odyssey Room, clients can begin a legacy of their own by storing beloved whiskeys inside specially made cabinets. The blending room on the first floor allows guests to sharpen their skills and senses. Theres also a Master Blender Suite where VIPs enjoy bespoke whiskies. Its an adult playground for those with a love of scotch whiskey and a desire to always keep walking.

John Walker (Striding Man Bar)

(Churchill Room)(Odyssey Room)

VIP (Master Blender Suite)

The Johnnie Walker House BeijingNo. 23, Chien Men East Street, Dongcheng District, Beijing

23 +8610 6526 5139 www.johnniewalkerhouse.com Cou

rtesy of Joh

nnie W

alke

r Hou

se Beijin

g


41288_R1_024.indd 24 13/7/19 11:16

OPPOSITE PAGE

Johnnie Walker House

CLOCKWISE FROM TOP-LEFT

King Street Reception

Odyssey Lounge

The Alexander Walker Blending Room

The Art of Blending

41288_024-025.indd 25 13/7/18 2:49

tasting news tasting news tasting news tasting news tasting news

The Philosopher Continuum HobCHEF ANDR CHIANG points to the stylised white olive tree that decorates De Dietrichs new, limited edition Philosopher Continuum Hob. I wanted the olive tree design to represent my roots in the south of France. I brought an olive tree with me from France when I moved to Singapore to open my restaurant ANDRE. Olive trees grow vigorously but they need to be aware of the seasons or they can die, so in winter we buried ice cubes in the soil to remind the tree to rest and save its energy for spring. Now my olive tree stands outside my restaurant and reminds me of France. It keeps me strong.

De Dietrich asked Chiang to help design the hob. The gleaming black glass cooking surface is zoneless. When they asked me to design the hob I wanted to represent what cooking is about, says Chiang. It should have no boundaries. The intelligent design of the hob heats a pot or pan wherever it is placed on the surface and is able to maintain the same level of heat, tracking the pan as it moves around the hob.

Alongside the olive tree are a series of beautifully crafted inscriptions paying tribute to Chef Chiangs unique philosophy of food. Cooking is about senses. When you cook an ingredient its not about the process, whether to grill or fry it its about the elements of that ingredient: texture, pureness, salt. I wrote these sentences explaining my philosophy, so that while you are cooking, you can re ect on what food is all about.

De Dietrich(Philosopher Continuum Hob)

ANDRE

De Dietrich

Only 18 hobs available worldwide. www.dedietrich.com.hk Courtesy

of D

e Dietric

h


41288_026.indd 26 13/7/18 2:51 41288_R1_027.indd 1 13/7/19 7:28

tasting news

Hong Kongs Finest

You were competing against some really talented bartenders and you came out on top.World Class Best Bartender was a tough competition. Ive com-peted before, but this year the competitors were even better and the rounds were dif cult. We had to choose a gentlemans drink and a tropical drink. Those arent easy topics. There was a writ-ten exam and a blind tasting too really hard.

The judges cited your impeccable tech-nique and perfectly balanced cocktails. What did you mix for the competition?For the gentlemans drink I thought about what makes a gentleman theres a hard and a soft side. To make my Locker Room drink I mixed whisky, masculine, with gin, feminine. For the tropical round I used Don Julio tequila and two home-made ingredients. I wanted a pineapple liqueur but it doesnt exist commercially so I made it myself. I also made my own grenadine as I wanted the drink to be re-ally fresh. I called it Don the Bootlegger with a nod to Prohibition, and served it in a small soft drink bottle, covered with brown paper.

What kind of preparation did you do?I did a lot of physical preparation I ate healthily and worked out. Being t has an effect on your palate and it helps you to focus. I also studied a lot, researched the concepts and prac-ticed my drinks at my bar, Wyndham the 4th.

Are you ready to represent Hong Kong at the World Class Global Final? The nal will take place on a cruise ship travelling around Eu-rope. Im going to keep practicing and getting even tter. I have made drinks in Hong Kong Harbour before, and it was pretty hard. But I think the cruise ship will be steadier!

Wyndham the 4th Ricky LiauDiageo Reserve World Class

Ricky TK

World Class Best Bartender

(Locker Room)Don Julio

(Don the Bootlegger)

Wyndham the 4th

tasting news tasting news

Earlier this year, Ricky Liau of Wyndham the 4th was crowned Hong Kongs best bartender at the Diageo Reserve World Class nal. His mastery of technique, creative mixing and

showmanship earned him the title and the right to represent Hong Kong at the World Class Global Final. He talked recently with TK about winning the Hong Kong championship.

Wyndham the 4th, 4/F, 48 Wyndham Street, Central, Hong Kong, 484, www.wyndham4th.hk


41288_028-029.indd 28 13/7/18 5:37

tasting news

Hong Kongs Finest

You were competing against some really talented bartenders and you came out on top.World Class Best Bartender was a tough competition. Ive com-peted before, but this year the competitors were even better and the rounds were dif cult. We had to choose a gentlemans drink and a tropical drink. Those arent easy topics. There was a writ-ten exam and a blind tasting too really hard.

The judges cited your impeccable tech-nique and perfectly balanced cocktails. What did you mix for the competition?For the gentlemans drink I thought about what makes a gentleman theres a hard and a soft side. To make my Locker Room drink I mixed whisky, masculine, with gin, feminine. For the tropical round I used Don Julio tequila and two home-made ingredients. I wanted a pineapple liqueur but it doesnt exist commercially so I made it myself. I also made my own grenadine as I wanted the drink to be re-ally fresh. I called it Don the Bootlegger with a nod to Prohibition, and served it in a small soft drink bottle, covered with brown paper.

What kind of preparation did you do?I did a lot of physical preparation I ate healthily and worked out. Being t has an effect on your palate and it helps you to focus. I also studied a lot, researched the concepts and prac-ticed my drinks at my bar, Wyndham the 4th.

Are you ready to represent Hong Kong at the World Class Global Final? The nal will take place on a cruise ship travelling around Eu-rope. Im going to keep practicing and getting even tter. I have made drinks in Hong Kong Harbour before, and it was pretty hard. But I think the cruise ship will be steadier!

Wyndham the 4th Ricky LiauDiageo Reserve World Class

Ricky TK

World Class Best Bartender

(Locker Room)Don Julio

(Don the Bootlegger)

Wyndham the 4th


Earlier this year, Ricky Liau of Wyndham the 4th was crowned Hong Kongs best bartender at the Diageo Reserve World Class nal. His mastery of technique, creative mixing and

showmanship earned him the title and the right to represent Hong Kong at the World Class Global Final. He talked recently with TK about winning the Hong Kong championship.

Wyndham the 4th, 4/F, 48 Wyndham Street, Central, Hong Kong, 484, www.wyndham4th.hk


41288_028-029.indd 28 13/7/18 5:37

j u l y 2 0 1 3 | T A S T I N G K I T C H E N | 29

41288_028-029.indd 29 13/7/18 5:37


Bread Elements

Bread Elements

Bread Elements

Chez Patrick Deli Bread Elements

Bread Elements Atelier Block A, 24th Floor, Unit 3, Fortune Factory Building,

40 Lee Chung Street, Chai Wan, Hong Kong 40A243 +852 3996 8570

AT FIRST GLANCE, some things dont seem to add up about the new wholesale bakery start-up Bread Elements. For one thing, it was a risky move for co-founder Grgoire Michaud to leave his position of eight years as Executive Pastry Chef of the Four Seasons Hong Kong to start up Bread Elements. An even riskier move was opening up a bakery that sold bespoke artisan bread and pastries in a region of the world where rice is the primary staple. Yet somehow, these risks paid off, and with a growing list of clients, Bread Elements has shown that there is a demand for good bread.

Over the last ten years, the Hong Kong food scene has known an amazing growth both in volume and quality, says Chef Michaud. However, authentic artisan bread is still a rare commodity in Hong Kong. We are exchanging with gourmet restaurateurs that share our vision and passion for quality, sourdough-based artisan bakeries.

After beginning production this year in March, Bread Elements has been supplying to boutique hotels and gourmet restaurants, and since June, Bread Elements has also started selling a range of their breads at Chez Patrick Delis around Hong Kong. As Bread Elements continues to expand in Hong Kong, Michaud and his team are showing that nothing, not even the humidity a crunchy crusts worst nightmare can stop them from baking delicious bread.

On the Rise

Courtesy of Bread

Elemen

ts


41288_R1_030.indd 30 13/7/19 11:18


Bread Elements

Bread Elements

Bread Elements

Chez Patrick Deli Bread Elements

Bread Elements Atelier Block A, 24th Floor, Unit 3, Fortune Factory Building,

40 Lee Chung Street, Chai Wan, Hong Kong 40A243 +852 3996 8570

AT FIRST GLANCE, some things dont seem to add up about the new wholesale bakery start-up Bread Elements. For one thing, it was a risky move for co-founder Grgoire Michaud to leave his position of eight years as Executive Pastry Chef of the Four Seasons Hong Kong to start up Bread Elements. An even riskier move was opening up a bakery that sold bespoke artisan bread and pastries in a region of the world where rice is the primary staple. Yet somehow, these risks paid off, and with a growing list of clients, Bread Elements has shown that there is a demand for good bread.

Over the last ten years, the Hong Kong food scene has known an amazing growth both in volume and quality, says Chef Michaud. However, authentic artisan bread is still a rare commodity in Hong Kong. We are exchanging with gourmet restaurateurs that share our vision and passion for quality, sourdough-based artisan bakeries.

After beginning production this year in March, Bread Elements has been supplying to boutique hotels and gourmet restaurants, and since June, Bread Elements has also started selling a range of their breads at Chez Patrick Delis around Hong Kong. As Bread Elements continues to expand in Hong Kong, Michaud and his team are showing that nothing, not even the humidity a crunchy crusts worst nightmare can stop them from baking delicious bread.

On the Rise

Courtesy of Bread

Elemen

ts


41288_R1_030.indd 30 13/7/19 11:18

FREE SHIPPING to Hong Kong

and Macau!

FREE SHIPPING to Hong Kong and Macau!

Come Visit Us! Booth No. F05

JACKETS PANTS HEADWEAR APRONS KNIVES SHIRTSAvailable in over 45 countries across the globe

Place any orders on www.chefworks.com.hk for August and September 2013 and receive 15% off with discount code:12010397

TK08 AD COMPILATION.indd 4 7/12/13 4:28 PM


NOTHING SAYS SUMMER like ice cream cake. Ice cream and cake are both tasty desserts. When they join forces they can become a truly luscious treat. And thats exactly what Chef Patissier Alain Guillet has created this summer for the Island Gourmet at the Island Shangri-La. His signature ice cream cakes, which debuted on July 1st, will come in three distinct avors Tosca, Chloe, and Arabella. Guillet layers each unique cake with two contrasting avors of ice cream and decorates them with delicious toppings that include macarons, meringue, and coconut biscuits. The result, as Chef Guillet puts it, is an irresistibly delicious selection of cakes that are perfect for this season.

(Island Gourmet) Alain GuilletToscaChloeArabella

Guillet

Island Gourmet Level 5, Island Shangri-La, Paci c Place, Supreme Court Road, Central,

Hong Kong 8825 +852 2820 8550

SUMMER TREATS have gone seriously upscale at Shore this July and August. A popsicle in the park has been replaced by magnificent desserts on the restaurants 1,800 sq. ft. patio including chilled lime soup with honey ice cream and tropical fruit consomm with grilled fruit salad.

As the seasons change we wanted to introduce desserts that suited the temperature, explains Shore Hospitalitys Executive Chef James Black. The weather is hotter and our customers require lighter, fresher dishes to nish their meals.

Will decadence be lacking? No: Shores seven-layer cake is made up of fudge, praline buttercream, chocolate sabayon, ganache and sponge cake topped with tangy dark cherries and coffee-cocoa soil. Its a splurge worthy of summer.

Shore 1,800

Shore Hospitality James Black

Shore

Shore, 3/F, L Place, 139 Queens Road Central, Central, Hong Kong 139 L Place34 +852 2815 1638

Dee-lish Dish

Sweet Summer

Courtesy

of Islan

d Go

urmet and

Sho

re


41288_R1_032.indd 32 13/7/19 11:21


NOTHING SAYS SUMMER like ice cream cake. Ice cream and cake are both tasty desserts. When they join forces they can become a truly luscious treat. And thats exactly what Chef Patissier Alain Guillet has created this summer for the Island Gourmet at the Island Shangri-La. His signature ice cream cakes, which debuted on July 1st, will come in three distinct avors Tosca, Chloe, and Arabella. Guillet layers each unique cake with two contrasting avors of ice cream and decorates them with delicious toppings that include macarons, meringue, and coconut biscuits. The result, as Chef Guillet puts it, is an irresistibly delicious selection of cakes that are perfect for this season.

(Island Gourmet) Alain GuilletToscaChloeArabella

Guillet

Island Gourmet Level 5, Island Shangri-La, Paci c Place, Supreme Court Road, Central,

Hong Kong 8825 +852 2820 8550

SUMMER TREATS have gone seriously upscale at Shore this July and August. A popsicle in the park has been replaced by magnificent desserts on the restaurants 1,800 sq. ft. patio including chilled lime soup with honey ice cream and tropical fruit consomm with grilled fruit salad.

As the seasons change we wanted to introduce desserts that suited the temperature, explains Shore Hospitalitys Executive Chef James Black. The weather is hotter and our customers require lighter, fresher dishes to nish their meals.

Will decadence be lacking? No: Shores seven-layer cake is made up of fudge, praline buttercream, chocolate sabayon, ganache and sponge cake topped with tangy dark cherries and coffee-cocoa soil. Its a splurge worthy of summer.

Shore 1,800

Shore Hospitality James Black

Shore

Shore, 3/F, L Place, 139 Queens Road Central, Central, Hong Kong 139 L Place34 +852 2815 1638

Dee-lish Dish

Sweet Summer

Courtesy

of Islan

d Go

urmet and

Sho

re


41288_R1_032.indd 32 13/7/19 11:21TK08 AD COMPILATION.indd 10 7/12/13 4:38 PM

tasting news

Seeking the Next King of Chefs


AUGUSTE ESCOFF IER S landmark 1903 cookbook, Le Guide Culinaire, revolution-ized cooking, modernizing culinary tech-niques with a focus on re ned simplicity. The famous French chefs book is still widely used today. Known as the King of Chefs and the Chef of Kings, Escoffier paved the way for many chefs with his illustrious career, so it is only fitting that a competition meant to introduce the next generation of great chefs would be named after him.

This September at the Restaurant & Bar Hong Kong trade event, eight chefs under twenty-five years old will

have the chance to display their culinary prowess in the Asia Pacific Finale of the Disciples Escoffier Young Talent Trophy. Representing countries from across Asia, the competitors wil l be tasked with handling Escoffiers own recipes, and will serve their dishes to the competitions judges. The competition will last three days and the winner will go on to compete in the global nal in France.

Escoffier once said, Good food is the foundation of genuine happiness. Anticipating this gathering of culinary talents, one feels happy in advance, just thinking about all the good food.

sponsored by

Albert Harlin

gue / Rog

er Violle

t / Getty Im

ages

(Auguste Escof er) (Le Guide Culinaire)1903

(Disciples Escof er Young Talent Trophy) (Restaurant & Bar Hong Kong)


41288_034.indd 34 13/7/18 6:18

tasting news

Seeking the Next King of Chefs


AUGUSTE ESCOFF IER S landmark 1903 cookbook, Le Guide Culinaire, revolution-ized cooking, modernizing culinary tech-niques with a focus on re ned simplicity. The famous French chefs book is still widely used today. Known as the King of Chefs and the Chef of Kings, Escoffier paved the way for many chefs with his illustrious career, so it is only fitting that a competition meant to introduce the next generation of great chefs would be named after him.

This September at the Restaurant & Bar Hong Kong trade event, eight chefs under twenty-five years old will

have the chance to display their culinary prowess in the Asia Pacific Finale of the Disciples Escoffier Young Talent Trophy. Representing countries from across Asia, the competitors wil l be tasked with handling Escoffiers own recipes, and will serve their dishes to the competitions judges. The competition will last three days and the winner will go on to compete in the global nal in France.

Escoffier once said, Good food is the foundation of genuine happiness. Anticipating this gathering of culinary talents, one feels happy in advance, just thinking about all the good food.

sponsored by

Albert Harlin

gue / Rog

er Violle

t / Getty Im

ages

(Auguste Escof er) (Le Guide Culinaire)1903

(Disciples Escof er Young Talent Trophy) (Restaurant & Bar Hong Kong)


41288_034.indd 34 13/7/18 6:18 41288_R1_035.indd 1 13/7/19 6:55

tasting news

RESTAURANT AND BAR HONG KONG is just around the corner. Asias premier ne dining and bar expo is the place where many of the industrys most accomplished movers and shakers meet to teach and learn, buy and sell, meet, eat and drink. Among the many reasons to attend are the unique educational events at which food and wine experts share their knowledge and give demonstrations.

At the Wine Tasting Theatre, som-meliers and certi ed wine masters will talk about their favorite wines, the worlds great wine regions and wine pairing. Guests can discover how to put together the perfect wine list and get tips about choosing, and helping others to choose, great wines.

(Restaurant & Bar Hong Kong)

Some of the best in the bartending business will be on hand at the Cocktail & Spirit Theatre. Mixing, muddling, creating and sipping, participants will search for the de nitive Hong Kong cocktail.

The Modern Chinese Cookery Theatre is the expos iconic event. Featuring some of the regions most celebrated chefs, the event is an exploration of Chinese cuisines and artisanal skills. The master chefs will conduct ongoing cooking demonstrations and will talk about their inspirations. The audience is invited to sample the dishes and meet the chefs. Situated at the heart of the show, this is the destination event for everyone who visits Restaurant & Bar Hong Kong.

Expo Extraordinaire

Courtesy of Res

tauran

t & Bar HK

tasting news tasting newssponsored by


41288_036.indd 36 13/7/18 6:19

inspired living

catching the perfect wave

A platform for food, wine and joyful celebrations. A piece of modern art and a conversation starter. Wave by Kenneth Cobonpue is all of these things as well as a stunning anchor to a sophisticated dining room. Cobonpue ts walnut, ash or mahogany slats together into a graceful, undulating pattern that seems to oat off the ground.

Originally from Cebu in the Philippines, the designer built his reputation utilizing bamboo, rattan and other locally-sourced materials to handcraft innovative furniture. His client list now stretches around the globe and includes the likes of Brad Pitt and the Queen of Jordan people who can afford to be very discriminating when choosing their furniture. Admirers can check out Cobonpues stylish designs in the movie Oceans Thirteen or on the TV show CSI: Miami, or head to Wanchai, where Wave is currently on display, to purchase a piece of their own.

Kenneth Cobonpue (Wave)Cobonpue

Cobonpue

CSI Cobonpue

Kenneth Cobonpues dining table creates its own rippling rhythm without ever moving

Wave by Kenneth CobonpueOVO home, +852 2526 7226. www.ovohome.hk HKD15,100 (small), HKD18,800 (large)

Courtesy of K

enne

th Cob

onpu

e


41288_R1_038.indd 38 13/7/19 11:26

inspired living

catching the perfect wave

A platform for food, wine and joyful celebrations. A piece of modern art and a conversation starter. Wave by Kenneth Cobonpue is all of these things as well as a stunning anchor to a sophisticated dining room. Cobonpue ts walnut, ash or mahogany slats together into a graceful, undulating pattern that seems to oat off the ground.

Originally from Cebu in the Philippines, the designer built his reputation utilizing bamboo, rattan and other locally-sourced materials to handcraft innovative furniture. His client list now stretches around the globe and includes the likes of Brad Pitt and the Queen of Jordan people who can afford to be very discriminating when choosing their furniture. Admirers can check out Cobonpues stylish designs in the movie Oceans Thirteen or on the TV show CSI: Miami, or head to Wanchai, where Wave is currently on display, to purchase a piece of their own.

Kenneth Cobonpue (Wave)Cobonpue

Cobonpue

CSI Cobonpue

Kenneth Cobonpues dining table creates its own rippling rhythm without ever moving

Wave by Kenneth CobonpueOVO home, +852 2526 7226. www.ovohome.hk HKD15,100 (small), HKD18,800 (large)

Courtesy of K

enne

th Cob

onpu

e


41288_R1_038.indd 38 13/7/19 11:26

C

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CM

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CMY

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Renaissance - TK Ad.pdf 1 15/07/2013 09:51:11

Celebrating the past but always looking forward; Bernardaud commissions limited-edition dinnerware

sets by contemporary artists to mark their sesquicentennial.

inspired living

summer nights, perfect picnics

nAston Martin Picnic Hamper

Practicality and luxury pack up perfectly inside this 28-piece hamper stocked with ne bone china plates, crystal Champagne glasses and stainless steel cutlery.

Aston Martin 282,750+44 2078030464www.grantmacdonald.com/astonmartin

oShanghai Tang Lhasa Candle

A warm glow and exotic scent set a romantic mood.

HKD580+852 2368 2932www.shanghaitang.com

Forget the paper plates and plastic cups and plan

an al fresco evening worthy of an urban sophisticate with these elevated picnic must-haves.

o

n


Celebrating the past but always looking forward; Bernardaud commissions limited-edition dinnerware

sets by contemporary artists to mark their sesquicentennial.

inspired living

summer nights, perfect picnics

nAston Martin Picnic Hamper

Practicality and luxury pack up perfectly inside this 28-piece hamper stocked with ne bone china plates, crystal Champagne glasses and stainless steel cutlery.

Aston Martin 282,750+44 2078030464www.grantmacdonald.com/astonmartin

oShanghai Tang Lhasa Candle

A warm glow and exotic scent set a romantic mood.

HKD580+852 2368 2932www.shanghaitang.com

Forget the paper plates and plastic cups and plan

an al fresco evening worthy of an urban sophisticate with these elevated picnic must-haves.

o

n


rVivaraise Gastounet Souris Throw

After eating, snuggle up and gaze at the stars or city lights.

HKD4,880+852 2530 0686www.heatherandmarch.com

sBraven BRV-1 Rugged Bluetooth Speaker

Not only does this portable speaker have an impressive 12 hours of battery life, its also built to withstand a sudden rainstorm or spilled glass of bubbly.

HKD1,398+852 3972 1500store.apple.com/hk

pAlessi Socrates Corkscrew

This corkscrew by designer Jasper Morrison operates with ease, leaving more time for philosophical debates or fun irtations.

Jasper Morrison HKD1,950+852 2968 1188www.alessi.com

qGraf & Lantz Quiver Cosy

The leather straps adjust to keep everything from a standard-size bottle of white to the most special bottle of Champagne perfectly chilled.

HKD1,188+852 2954 9922www.amoeno.com

p

r

q

s

41288_R2_040-041.indd 41 13/7/20 2:20

miroir, miroir fairest of all

Herv Van der Straetens brilliant ice bucket re ects the sparkling qualities of the Ruinart Champagne it is designed to hold

Herv Van der StraetenRuinartRuinart

Science says symmetry and beauty go hand in hand. Renowned French artist Herv Van der Straeten begs to differ. He has created a striking and decidedly asymmetric ice bucket for Ruinart, the worlds oldest Champagne house. Influenced by 18th century table design and French art, the objet darts sharp angles and bright mirrored sides cradle three bottles of the houses bubbly. Only fty numbered and signed ice buckets are available for purchase worldwide. The piece functions both as a chiller and kind of ultra-elegant modern disco ball any celebration is sure to be centered around it.

Miroir Ice Bucket. HKD69,135. +852 2810 1120

inspired living

Courtesy

of R

uina

rt


41288_042-43.indd 42 13/7/18 8:49


41288_042-43.indd 43 13/7/18 8:50


41288_044-046.indd 44 13/7/19 5:57


41288_044-046.indd 44 13/7/19 5:57

inspired living

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41288_044-046.indd 45 13/7/19 5:57

HEAD OF BRAND at Gaggenau, Sven Schnee stands in the companys Hong Kong showroom, in front of a wall clad with rough panels of seasoned wood. These are from a wooden house in the Black Forest, says Schnee. This wooden wall pays homage to the firms humble beginnings as a nail smith in 1683. Gaggenau has a long heritage.

There may be ancient wooden panels on the walls of the showroom, but Gaggeanaus hi-tech steel appliances have moved with the times. Schnee opens and shuts a new 400 series oven door and his eyes light up as he watches for a reaction.

The sound of the door closing is like that of a modern two-seater sports car a deep thud followed by a clean click. Solid and complicated, the door is made by a supplier who also works for Porsche. The supplier claims the oven door is the most complex piece he produces. It should sound solid and strong, says Schnee. It does.

Sven Schnee understands luxury: It happens in your head and your heart. Luxury is not about price, features, characteristics or brand knowledge. It is the personal at-titude you have when you think about a product what happens in your imagination.

Gaggenau luxury may start in the imagination, but its no figment: the fusion of the newest technology and pure spare design lines creates a gloriously elegant and highly efficient kitchen range. With undeniably fantastic door sounds.

inspired livinginspired livinginspired living

Gaggenau( ) Sven Schnee Gaggenau1683

Gaggenau Schnee400

Schnee

Schnee

Gaggenau

Courtesy

of G

agge

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H www.gaggenau.com


41288_044-046.indd 46 13/7/19 6:11

HEAD OF BRAND at Gaggenau, Sven Schnee stands in the companys Hong Kong showroom, in front of a wall clad with rough panels of seasoned wood. These are from a wooden house in the Black Forest, says Schnee. This wooden wall pays homage to the firms humble beginnings as a nail smith in 1683. Gaggenau has a long heritage.

There may be ancient wooden panels on the walls of the showroom, but Gaggeanaus hi-tech steel appliances have moved with the times. Schnee opens and shuts a new 400 series oven door and his eyes light up as he watches for a reaction.

The sound of the door closing is like that of a modern two-seater sports car a deep thud followed by a clean click. Solid and complicated, the door is made by a supplier who also works for Porsche. The supplier claims the oven door is the most complex piece he produces. It should sound solid and strong, says Schnee. It does.

Sven Schnee understands luxury: It happens in your head and your heart. Luxury is not about price, features, characteristics or brand knowledge. It is the personal at-titude you have when you think about a product what happens in your imagination.

Gaggenau luxury may start in the imagination, but its no figment: the fusion of the newest technology and pure spare design lines creates a gloriously elegant and highly efficient kitchen range. With undeniably fantastic door sounds.

inspired livinginspired livinginspired living

Gaggenau( ) Sven Schnee Gaggenau1683

Gaggenau Schnee400

Schnee

Schnee

Gaggenau

Courtesy

of G

agge

nau

H www.gaggenau.com


41288_044-046.indd 46 13/7/19 6:11

TK08 AD COMPILATION.indd 14 7/12/13 4:35 PM

inspired living

150 years of bernardaud 150

Celebrating the past but always looking forward, Bernardaud commissions limited-edition dinnerware sets by contemporary artists to mark their sesquicentennial.

41288_048-050.indd 48 13/7/18 3:10

inspired living

150 years of bernardaud 150

Celebrating the past but always looking forward, Bernardaud commissions limited-edition dinnerware sets by contemporary artists to mark their sesquicentennial.

41288_048-050.indd 48 13/7/18 3:10

FACING PAGE

Last supper (Megaplex)

by Marco Brambilla

A pop-art take on The Last Supper starring movie characters.

HKD1,850

nKintsugi

by Sarkis

Created in one sitting and based on the Japanese technique of Kintsugi.

Kintsugi

USD1,850

oEtoiles

by Nabil Nahas

Thousands of star sh sparkle in ever-changing hues.

USD1,120

pThe Boundless Sea

by David Lynch

A story and a meal served on 12 plates.

USD1,180

qMythologie

by Fassianos

Greek gods come to life in bold colors.

USD $630

np qo


41288_048-050.indd 49 13/7/18 3:10

inspired living

Untitled

by Michael Lin

The artist hopes his collection creates connections between diners.

USD880


41288_R2_050.indd 50 13/7/20 2:52

inspired living

Untitled

by Michael Lin

The artist hopes his collection creates connections between diners.

USD880


41288_R2_050.indd 50 13/7/20 2:52 41288_051.indd 1 2013/7/19 3:23:42 PM

pastry contender

prprprrprp esesesese enenennnnenteteteted d ddd bybybyby

Two years ago in Hong Kong, Galaxy Macau Executive Pastry Chef Frdric

Chteau and his team captured the bronze medal at the Fonterra Pastry

Challenge. Launched in 2008 and held annually in a series of international

locations as a way to help promote the pastry industry, the competitions are

organized by Fonterra, the worlds largest dairy exporter. Chef Frdric recently

spoke with TK about his passion for pastry and competing. (Galaxy Macau) (Fonterra Pastry Challenge) 2008 TK

Why did you decide to enter the Fonterra Pastry Challenge?

Its exciting and it really is a challenge. Its great to see so many different ideas, cre-ations and pastry possibilities.

How did you prepare for the competition?As soon as we received the brief about

the theme, I selected a team, and we started training. The cakes have to be made again, again and again! The chefs have to be very motivated. At the same time, it is fun being a pastry chef, playing with cream and choc-olate and fruit, and you must never lose that sense of fun.

What does it take to win?You have to practice a lot! The theme

of the competition I was in was Taste of Life, and we had to incorporate cream in our cake. The judges liked the fresh, green apple taste of our teams Apple of My Eye cake, and they thought the ingredients were perfectly balanced.

n


41288_052.indd 52 13/7/18 7:36

pastry contender

prprprrprp esesesese enenennnnenteteteted d ddd bybybyby

Two years ago in Hong Kong, Galaxy Macau Executive Pastry Chef Frdric

Chteau and his team captured the bronze medal at the Fonterra Pastry

Challenge. Launched in 2008 and held annually in a series of international

locations as a way to help promote the pastry industry, the competitions are

organized by Fonterra, the worlds largest dairy exporter. Chef Frdric recently

spoke with TK about his passion for pastry and competing. (Galaxy Macau) (Fonterra Pastry Challenge) 2008 TK

Why did you decide to enter the Fonterra Pastry Challenge?

Its exciting and it really is a challenge. Its great to see so many different ideas, cre-ations and pastry possibilities.

How did you prepare for the competition?As soon as we received the brief about

the theme, I selected a team, and we started training. The cakes have to be made again, again and again! The chefs have to be very motivated. At the same time, it is fun being a pastry chef, playing with cream and choc-olate and fruit, and you must never lose that sense of fun.

What does it take to win?You have to practice a lot! The theme

of the competition I was in was Taste of Life, and we had to incorporate cream in our cake. The judges liked the fresh, green apple taste of our teams Apple of My Eye cake, and they thought the ingredients were perfectly balanced.

n


41288_052.indd 52 13/7/18 7:36

In your daily cooking and during the Pastry Challenge, you rely on Anchor dairy products from New Zealand. What makes them special?

They taste great. And they have good tex-ture too. New Zealand is such an unpolluted country most of the cows are grass-fed, which means dairy products made with their milk are also more nutritious.

What qualities does a person need to become a great pastry chef?

Passion, precision and innovation.

How do you balance precision with creativity?

You have to be very precise. If you dont use the right amount, you dont get the right result. You also have to be very creative, coming up with new flavors and textures. Inspiration comes from every-where you have to keep your eyes open. Other chefs always think that pastry chefs are crazy!

(Anchor)

po

n Passion of Love

o Galaxy Macau Executive Pastry Chef Frdric Chteau

p Apple of My Eye

See page 134 for contact details.

41288_053.indd 53 13/7/18 3:14

2013

Drawing crowds were the pastry teams romantic, show-stopping wedding cakes. A French profi terole pyramid, towers of tra-ditional Chinese wedding buns, exquisitely detailed and sculpted cakes cakes that make it easy to say, I do.

AT GRAND HYATT MACAU, its the season for the magic of summer weddings. A wed-ding is about a blushing bride and a nervous groom pledging their love to one another. Its also about throwing a spectacular party. Increasingly, modern couples are looking for inventive new twists on clas-sic traditions to make their big days unforgettable.

Start with the fl owers. At Grand Hyatt Macaus 2013 Grand Wedding Fair, a dramatic Wall of White Roses was presented. More than 50,000 fresh white blooms were used to create the fragrant panel, perfect for romantic photos.

Grand Hyatt Macau also used the occa-sion to launch their stunning new Outdoor Glass Marquee. Decorated with soft white interiors, the air-conditioned structure has windows on four sides and is located on a terrace overlooking the propertys swimming pool and gardens the perfect setting for an outdoor wedding.

wedding bliss

pq

o

n

nGrand Hyatt Macaus Outdoor Glass Marquee

qGrand Hyatt Macaus unforgettable 1930s Shanghai wedding theme1930

oPro terole Pyramid Wedding Cake

pA happy couple in front of the Wall of White Roses


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hs 1 4 cou

rtesy of Grand

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tt M

acau


41288_054-055.indd 54 13/7/18 3:16

2013

Drawing crowds were the pastry teams romantic, show-stopping wedding cakes. A French profi terole pyramid, towers of tra-ditional Chinese wedding buns, exquisitely detailed and sculpted cakes cakes that make it easy to say, I do.

AT GRAND HYATT MACAU, its the season for the magic of summer weddings. A wed-ding is about a blushing bride and a nervous groom pledging their love to one another. Its also about throwing a spectacular party. Increasingly, modern couples are looking for inventive new twists on clas-sic traditions to make their big days unforgettable.

Start with the fl owers. At Grand Hyatt Macaus 2013 Grand Wedding Fair, a dramatic Wall of White Roses was presented. More than 50,000 fresh white blooms were used to create the fragrant panel, perfect for romantic photos.

Grand Hyatt Macau also used the occa-sion to launch their stunning new Outdoor Glass Marquee. Decorated with soft white interiors, the air-conditioned structure has windows on four sides and is located on a terrace overlooking the propertys swimming pool and gardens the perfect setting for an outdoor wedding.

wedding bliss

pq

o

n

nGrand Hyatt Macaus Outdoor Glass Marquee

qGrand Hyatt Macaus unforgettable 1930s Shanghai wedding theme1930

oPro terole Pyramid Wedding Cake

pA happy couple in front of the Wall of White Roses


Pho

tograp

hs 1 4 cou

rtesy of Grand

Hya

tt M

acau


41288_054-055.indd 54 13/7/18 3:16

sponsored feature

One of Grand Hyatt Macaus

elegant wedding cakes

41288_054-055.indd 55 13/7/18 3:16

Beetroot Snails


41288_056-059.indd 56 13/7/18 3:18

Beetroot Snails


41288_056-059.indd 56 13/7/18 3:18

sponsored featuresponsored feature

Every day at Galaxy MacauTM, Executive Bakery Chef Hendri Syahrudin bakes ve dozen different delicious varieties of bread

bread winner


41288_056-059.indd 57 13/7/18 3:18

sponsored feature

Hendri Syahrudin, Executive Bakery Chef, Galaxy MacauTM

41288_R1_058.indd 58 13/7/19 11:32

sponsored feature

Hendri Syahrudin, Executive Bakery Chef, Galaxy MacauTM

41288_R1_058.indd 58 13/7/19 11:32

THE BREAD TROLLEY that trundles down the Galaxy MacauTM esplanade leaves the irresist-ible scent of freshly baked bread in its wake.

Ive worked in many different places Dubai, Turkey, Jakarta and they have all had an infl uence on me and my work, says Hendri Syahrudin, Executive Bakery Chef for Galaxy Macau.

Beetroot snails, pesto ciabatta, and squid ink rolls are some of his creations that fi ll the trolley. Sourdoughs, multigrain loaves and crunchy baguettes are also on offer. Hendri uses the poolish technique, baking with pre-fermented starter dough that sits for twelve hours before being used. The result is organic, additive-free bread with extraor-dinary fl avor.

, (Hendri Syahrudin) : , ,

(poolish)


I learned the poolish baking techniques when I studied in Paris. It gives loaves a slightly different color and taste and creates air pockets inside the bread.

Hendri taps the bottom of an apricot hazelnut loaf: the hollow sound means it has been cooked just right. Baking on a stone instead of a tin gives loaves a nice crisp crust outside but keeps them beauti-fully soft inside.

There is something magical about baking a loaf of bread, says Chef Hendri. I love that you can take such simple ingre-dients and transform them into something so delicious.

n Apple Rolls o Beetroot Rolls and Squid Ink Rolls p Chef Hendri and his team supply the bakery items to all of the Galaxy Macau food outlets.

n

o p


41288_056-059.indd 59 13/7/18 3:18

tasting notes

Crab and oysters Perle de Cancale, with celery jelly, rice vinaigrette and caviar

(Perle de Cancale)

41288_060-063.indd 60 13/7/18 3:20

tasting notes

Crab and oysters Perle de Cancale, with celery jelly, rice vinaigrette and caviar

(Perle de Cancale)

41288_060-063.indd 60 13/7/18 3:20

At Laltro Hong Kong, Chefs Philippe Leveille and Antimo Maria Merone mix and match French and Italian with striking results

avor reworks

41288_060-063.indd 61 13/7/18 3:20

THE SOQQUADRO has missed the plane. The tubular pasta, made by a small producer in Brescia, in northern Italy, was meant for one of the days dishes. As a substitute, Chefs Philippe Leveille and Antimo Maria Merone are playing around with tuffoli, a kind of ridged rigatoni from an artisanal producer in Italys Marches region. Theyre cutting the tuffoli at different lengths, standing them on end and arranging them to resem-ble the Hong Kong skyline. Welcome to the kitchen of Laltro which opened last Septem-ber in Central, and weeks later picked up a Michelin star.

This dish is a game, says Chef Leveille, who runs the two-Michelin star Miramonti Laltro (the original Laltro) back in Brescia, Italy. You can change all the colors and fl a-vors, depending on the season. This is not a dish to compare with rich, traditional Italian dishes. One by one, each little tube is fi lled with a different vegetable puree eggplant, bell pepper, asparagus and then topped with tomato-Parmesan foam and a pancetta crisp. It looks simple but it requires a lot of preparation. But I dont want it to look complicated. I want it to look simple but elegant.

Born in France, Leveille moved to Italy for love and has lived there for twenty-fi ve years. It has never been a problem to mix and match, he says, referring to the way his cooking is informed by the traditions of both homeland and adopted home.

Merone, from Napoli, fell into cooking by accident. Studying fi nance at university, he worked part-time in restaurants on the weekends and got hooked. In 2010, he graduated not in fi nance but as Student of the Year from Alma Scuola Internazionale di Cucina, Italys top culinary institute. He worked as Leveilles protg for a year before opening Laltro in Hong Kong.

How does the collaboration work? The most important thing is for Philippe to trans-mit to me his sense of taste, his palate, his concept of cuisine. I am representing his cuisine in Hong Kong, says Merone. The

pair create the menu together, skyping almost every day, exchanging recipes and insights.

Leveille does not defi ne his cooking or himself as either Italian or French, happily incorporating the butter, say, which so identi-fi es French cooking, with a deep but simple (more Italian) belief that food should be fun and eating it convivial. He has famously said that his cooking is never brainy, and would never present a dish which intimidated to the point of embarrassment, whereby a guest would have no idea how to approach it.

French cooking, he says, is codifi ed, whereas Italian cooking is still strongly related to the traditions of Mama. Every-thing on the plate must contribute to the

essence of the dish, not just its appearance drips of balsamic to cut through the richness of foie gras; lemon zest to bring freshness to crab meat; radish because radish is needed, not just for the red. In Europe, theres a trend for the young chefs to follow too much the presentation. In the end the dish is empty. Theres no soul.

Is the menu in Italy very different from the menu in Hong Kong? The most impor-tant difference is that in Italy I describe my menu as a bomb of fl avors, explains Lev-eille. Here, it is more like fi reworks. This is a new challenge. I cant bring the con-centration, the richness, the saltiness here. I have never cooked in such a delicate and light way.

tasting notes

ABOVE

Tuffoli lled with vegetable puree and topped with tomato-Parmesan foam and pancetta crispsTuffoli

ABOVE RIGHT

Chefs Philippe Leveille and Antimo Maria MeroneLAltro


41288_060-063.indd 62 13/7/18 3:20

THE SOQQUADRO has missed the plane. The tubular pasta, made by a small producer in Brescia, in northern Italy, was meant for one of the days dishes. As a substitute, Chefs Philippe Leveille and Antimo Maria Merone are playing around with tuffoli, a kind of ridged rigatoni from an artisanal producer in Italys Marches region. Theyre cutting the tuffoli at different lengths, standing them on end and arranging them to resem-ble the Hong Kong skyline. Welcome to the kitchen of Laltro which opened last Septem-ber in Central, and weeks later picked up a Michelin star.

This dish is a game, says Chef Leveille, who runs the two-Michelin star Miramonti Laltro (the original Laltro) back in Brescia, Italy. You can change all the colors and fl a-vors, depending on the season. This is not a dish to compare with rich, traditional Italian dishes. One by one, each little tube is fi lled with a different vegetable puree eggplant, bell pepper, asparagus and then topped with tomato-Parmesan foam and a pancetta crisp. It looks simple but it requires a lot of preparation. But I dont want it to look complicated. I want it to look simple but elegant.

Born in France, Leveille moved to Italy for love and has lived there for twenty-fi ve years. It has never been a problem to mix and match, he says, referring to the way his cooking is informed by the traditions of both homeland and adopted home.

Merone, from Napoli, fell into cooking by accident. Studying fi nance at university, he worked part-time in restaurants on the weekends and got hooked. In 2010, he graduated not in fi nance but as Student of the Year from Alma Scuola Internazionale di Cucina, Italys top culinary institute. He worked as Leveilles protg for a year before opening Laltro in Hong Kong.

How does the collaboration work? The most important thing is for Philippe to trans-mit to me his sense of taste, his palate, his concept of cuisine. I am representing his cuisine in Hong Kong, says Merone. The

pair create the menu together, skyping almost every day, exchanging recipes and insights.

Leveille does not defi ne his cooking or himself as either Italian or French, happily incorporating the butter, say, which so identi-fi es French cooking, with a deep but simple (more Italian) belief that food should be fun and eating it convivial. He has famously said that his cooking is never brainy, and would never present a dish which intimidated to the point of embarrassment, whereby a guest would have no idea how to approach it.

French cooking, he says, is codifi ed, whereas Italian cooking is still strongly related to the traditions of Mama. Every-thing on the plate must contribute to the

essence of the dish, not just its appearance drips of balsamic to cut through the richness of foie gras; lemon zest to bring freshness to crab meat; radish because radish is needed, not just for the red. In Europe, theres a trend for the young chefs to follow too much the presentation. In the end the dish is empty. Theres no soul.

Is the menu in Italy very different from the menu in Hong Kong? The most impor-tant difference is that in Italy I describe my menu as a bomb of fl avors, explains Lev-eille. Here, it is more like fi reworks. This is a new challenge. I cant bring the con-centration, the richness, the saltiness here. I have never cooked in such a delicate and light way.

tasting notes

ABOVE

Tuffoli lled with vegetable puree and topped with tomato-Parmesan foam and pancetta crispsTuffoli

ABOVE RIGHT

Chefs Philippe Leveille and Antimo Maria MeroneLAltro


41288_060-063.indd 62 13/7/18 3:20

BresciasoqquadroPhilippe Leveille Antimo Maria MeroneMarches (tuffoli)Laltro BresciaMira-

monti Laltro( Laltro ) Leveille

Leveille 25 See page 134 for contact details.

Merone

2010Alma Scuola Internazionale di Cucina LeveilleLaltro Merone

Leveille skype

Leveille

(balsamic)Laltro

Leveille


41288_060-063.indd 63 13/7/18 3:20

Todays globetrotting chefs come to Hong Kong from points all over the map. Their global knowledge and experience make for con dent, inspired cooking.

Global Chefs

41288_064-72.indd 64 13/7/18 3:33

Todays globetrotting chefs come to Hong Kong from points all over the map. Their global knowledge and experience make for con dent, inspired cooking.

Global Chefs

41288_064-72.indd 64 13/7/18 3:33

Pierre Chef de Cuisine Jean Denis Le Bras Perfume of the Earth

41288_064-72.indd 65 13/7/18 3:33

Whisk Chef de Cuisine Bjoern Alexanders black garlic with ginger,

coriander & garlic blossom

WhiskBjoern Alexander

41288_064-72.indd 66 13/7/18 3:33

Whisk Chef de Cuisine Bjoern Alexanders black garlic with ginger,

coriander & garlic blossom

WhiskBjoern Alexander

41288_064-72.indd 66 13/7/18 3:33 41288_064-72.indd 67 13/7/18 3:34

Angelini Head Chef Marco Medaglias Beef Striploin with tuna sauce, capers owers from Partelleria and baby vegetables

Angelini

41288_064-72.indd 68 13/7/18 3:34

Angelini Head Chef Marco Medaglias Beef Striploin with tuna sauce, capers owers from Partelleria and baby vegetables

Angelini

41288_064-72.indd 68 13/7/18 3:34

BEFORE ARRIVING IN HONG KONG, todays global chefs have often cooked their way around the world. Defi ned by their curios-ity, confi dence and creative openness, they bring with them a broad range of experience, repertoires comprised of an extraordinary variety of ingredients and mastery of a very personal set of techniques and culturally specifi c approaches.

Dont mistake their cooking for fusion. These days, in ber-chef circles, fusion is the ugly duckling. What, so I use corian-der and ginger, and suddenly Im fusion? says Bjoern Alexander, the German-born chef now ensconced at Whisk in the fashionable Mira Hotel after cooking stints in England and America. The way he sees it, hes simply looking out for the worlds best and most interesting produce, whether thats black garlic from Switzerland, seaweed from Spain, or herbs from Japan. Or just plain ginger.

Marco Medaglia also likes to use ginger in his contemporary Italian cooking at Ange-lini in the Kowloon Shangri-La. Its exciting and dynamic to introduce new tastes, says

this native of Abruzzo who arrived in Hong Kong via Germany, the United States, Myan-mar and Indonesia. But dont mix it up too much. When cooking traditional Italian dishes, he expresses himself with a light touch.

Jean Denis Le Bras, from Brittany in France, has a supplier just outside London who hand picks edible wild fl owers and sends them over to Hong Kong. He is now Chef de Cuisine at Pierre at Mandarin Oriental Hong Kong, having worked for many years for the creative genius Pierre Gagnaire in France, England and the Caribbean. Le Bras loves sharing ideas and experience with his inter-national colleagues. There is interesting food from all over the world, not just France, he says. In the same way that studying another language can deepen a persons understand-ing of their mother tongue, Chef Le Bras exquisite French cuisine is informed not just by what it is but also what it confi dently decides not to be.

To work away from your native home takes a certain personality. If youre not

interested in other cultures, of course you dont move around, says Chef Medaglia. Before arriving in Hong Kong from Dubai, Alexander endeavoured to read up on Chi-nese culture. When you travel, says Le Bras, youre always learning.

Chef Alexander speaks of the days, as recently as fi fteen years ago, when everyone looked to French cuisine for a peak dining experience. With their bold experiments in molecular gastronomy, Ferran Adri and his Spanish cohorts changed all that, says Alexander, and then the focus moved to Scandinavia and restaurants like Noma in Copenhagen, where the chefs were still chal-lenging expectations but with an emphasis on local to the point of foraged produce.

Todays global chefs dont follow the leader. They have their own hard-earned styles. Sourcing ingredients and drawing inspiration from all the places they have worked and cooked, they have the confi dence to know when to respect tradition and when to give expression to their own inspirations. The results are beautiful, and delicious.

(fusion)

The Mira Hong Kong Whisk Bjo-ern Alexander Angelini

(Marco Medaglia) (Abru-

zzo) (Brittany)

Jean Denis Le BrasPierre Pierre Gagnaire Le Bras Le Bras

Alexander Le Bras

Alexander Ferran Adri Noma


41288_064-72.indd 69 13/7/18 3:34

Chef de Cuisine, WhiskThe Mira Hong Kong

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41288_R1_070.indd 70 13/7/19 11:35

Chef de Cuisine, WhiskThe Mira Hong Kong

He wouo ld hhave gogone tto o art schooolll hhhadadad iiittt nononotuld h ve ggbeeeneenen fffororor pppaaa enenentatatalll prprprotototesesest.t.t. TTThohohosesese ssstrtrtronononggg aeaeststststhehehehetititiic ccco araree tatainnststinininctctcts s s ararare ee cclc eaeaearlrlrly y y evevevidididenenent t t ininin BBBjojojoererernnn AlAlAlexexexanana dederrrrs sssctcts s a clcleecookokoko inining,g,g iinn hihihis s s crcrcreaeaeatitit veveve iiinvnvnvenenentititionononsss anananddd dadadarirringngng ppprerer --sess nttatattioioion.n LLooook,k,k, sssmememellllll,, thththenenen tttasasastetete,, hehehe sssayayays,s,s, aaandnddon.n.n.n.nininin tthahaatt rrdededer.r. AA ddisisshhh stststarara tststs oooututut aaasss aaa drdrdrawawawininingg g atatatororrhohohomemeee, annd dd ththt eenen hhee woworkrkrks s s ononon iiit,t,t, aaandndnd wwworororksksks ooonnn ititit ,, anan, aasooomeme mmorore,e, uuntnn ill hhhee iss 12020 ppererr cccenene tt sususurerer iittt dededelililiv-v-vmmooomers.s.ss TTheherereress aa dddisistit ncnctitivevev llusushlhlh yy bobobotatatanininicacacalll stststylylylee eTT ehhtottt hisisis rereatatatioioionsns, wiw thh jjjununnglgless, foforereststts s s anananddd llilitttttlelele hhisi ccrh cckikikitctt heheen n n gagag rdrdrdenenenens ss apapa pepearrinnng g onn platetes.s. SSomomomeee ofofo hhisiss ntctctt hi nntctct hh nnddd shhhesese oooook k kss lldidissshess l alala iviviveeee. HiHiHiH sss SnSnowowbab ll ddesssesertt mmererininngugug e,e,thhhicckekek nenenedddd lilimememe jjuiuiuicecece aaandnd icecec ccreeam looksks llikikikke eeeeennthh cc nth nhh cccan aass ereroioiddd crcrcrasasshehed d d lalalaandndndn edeee oon the moon. WhWherere eecststststereroioio d d d ccna irdid ttt att ccomommme e ee frfrfromomomo ? ? ? II ddddononono tttt aaalwlwl ayays s know wheh reommmmmeeeeeththatat cc meedi eee frfrfr md mmdid cc eI geeegett insn piiraraatitititionononon.. II waawaassss ththththininininkikikingnggng abobout white.pipirarat t mymy ii pipirarattgI ott oiirr nnnpipiiiimmI g m iig mm im imymy tt oonii p rara nnn IIWhhhii isis aaa ggreeatat ccoloololorororor.. II plplplayayy. . ThThThThenenen ppputuu it ono theWW aa rr Iititee rereWhh ee aa eitW rtee isis ea rr pppte isis aa r II pmeenunuu. IIts hihihis ss laateteestst sssigigigignananan tututtureer dddisisissh,h,h,h hhhhe e e sasasaysyy , ana d dttaatt t tututuununu ttss hihis.. s lalatetesse t aatttme ststm ttm IItnununnm t t tst ggnananattIt teestst ggg tutthe dddeeennnesese aa sssigignaatututureree dd hhh llilil kekekee tttthihhihis:s:s IfIfIfI ppppeoeoeoplplplp eee seseeddhee dd lililikekekess aa ssh h h ddee ss aa ssigignandd eses uueseseeeh ennd ggnan tuturr ddisishh eeenatuturr iiikekekkit ggoioioingngng tto o o anananotottheher tatabble,e, ttthehh yyyllllll ooordrdrddererer iiit.t.t.t nototnn eeggoo aaottoonoot lllllllnnoo ee ttheheyyygg otothh ll oooo err tatoo blbleeeerr blbl y

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