Tag: Hong Kong

Hong Kong’s Top 12 Steakhouses

Post author By Cherry Ng
Post date July 28, 2018
No Comments on Hong Kong’s Top 12 Steakhouses

Eng | 繁

It’s time to unleash your inner carnivore this weekend! When you’re hungry for a slab of thick, juicy steak, nothing else will suffice. Start your hunt for the perfect steak with our guide to the best steakhouses in Hong Kong. With premium steaks hailing from all corners of the globe, you’ll find these joints are a cut above the rest.

1. Ruth’s Chris Steak House (Admiralty)

Must Try: Petite Filet

If you’re wondering how these steaks are so deliciously seared yet still so juicy, here’s the secret: they broil the steaks at 1800 degrees, so you get that beautiful caramelised crust to lock in the flavours of the tender, juicy meat. The steaks come sizzling hot on a cast-iron platter, with a heavenly aroma you just can’t resist.

Find it at G/F, Lippo Centre, 89 Queensway, Admiralty, Hong Kong.
Earn 2X Chope-Dollars with the code TASTYBLOG.

2. The Optimist

Must Try: Chateaubriand (For Two)

Treat yourself to a sumptuous meal at this unique and authentic Northern Spanish joint. Here, the asador, a traditional Spanish grill, takes centre stage. Slabs of steaks cook over burning wood and coals, getting a dark, smoky, and utterly delicious aroma.

Find it at G/F, 239 Hennessy Road, Wan Chai, Hong Kong.
Earn 2X Chope-Dollars with the code TASTYBLOG.

3. Morton’s The Steakhouse

Must Try: Signature Cut Prime New York Strip

With the creme de la creme of USDA Prime aged grain-fed beef, it’s hard for meat lovers to resist Morton’s the Steakhouse. Pair that with an extensive list of wines, and you’ve got a drool-worthy dinner worth every calorie.

Find it at 4th Floor, The Sheraton Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui, Hong Kong.
Earn 2X Chope-Dollars with the code TASTYBLOG.

4. Wolfgang’s Steakhouse by Wolfgang Zwiener (Central)

Must Try: USDA Prime Dry-Aged NY Sirloin

Simple, elegant, and authentic, the classic, no-frills, American-style steaks here let the meat truly shine. After all, when you’ve got USDA prime beef that’s been dry-aged on premise for 28 days, it would be a sin to cover the flavours of that beautiful steak with sauces and sides.

Find it at 1/F, Printing House, No. 6 Duddell Street, Central, Hong Kong.
Earn 2X Chope-Dollars with the code TASTYBLOG.

5. The STEAK HOUSE Winebar + Grill（Tsim Sha Tsui）

Must Try: U.S.D.A. Angus Tenderloin

Barbecue lovers will adore the menu at THE STEAK HOUSE winebar + grill, with premium meat cooked to perfection on charcoal grills. You can also jazz up your dinner with an eclectic selection of condiments, including unique mustards and exotic rock salts.

Find it at Lower Level, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong.
Earn 2X Chope-Dollars with the code TASTYBLOG.

6. Grand Hyatt Steakhouse

Must Try: Dry-Aged Beef Prime Tomahawk Ribeye

This steakhouse prides itself in a variety of top-notch beef cuts from the US, Canada, and Japan. If you’ve got an appetite, grab yourself a 32-ounce Dry-aged Beef Prime Tomahawk Ribeye. We also love the way their Wagyu Beef A-5 Kumamoto Tenderloin, and Braised USDA Prime Black Angus Smoked Beef Short Rib just melts in your mouth.

Find it at Mezzanine Floor, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai, Hong Kong.
Earn 2X Chope-Dollars with the code TASTYBLOG.

7. Porterhouse

Must Try: Spanish ‘Los Norteños’ Prime

With a spotlight on the quality cuts of juicy meat and the rewarding weekend brunch buffet, Porterhouse unveils a whole new dimension of look, feel and taste, injecting renewed vibrancy into the stylish space and seasonally inspired menu.

Find it at 7/F California Tower, 30-36 D’Aguilar Street, Lan Kwai Fong, Hong Kong.
Earn 2X Chope-Dollars with the code TASTYBLOG.

8. Chez Raymond de Paris

Must Try: Tenderloin Rossini (Full Blood Wagyu)

Take a break from the grind and unwind at this romantic French bistro. Food is prepared with great care and attention to detail, so everything you eat is practically flawless. Don’t miss the amazing grills, like their juicy Tenderloin Rossini. As for tipples, you can pair your steak with one of their stunning wines from France, Italy, Germany, and all over Europe.

Find it at G/F, No. 183D, Po Tung Road, Sai Kung, New Territories.
Earn 2X Chope-Dollars with the code TASTYBLOG.

9. Nebraska

Must Try: Carpetbag Steak

Nebraska offers premium steaks along with high-quality ingredients. Carpetbag Steak, one of their highlights, introduces a new level of freshness with the surf ‘n’ turf combination of oyster and grilled steak.

Find it at G/F, 14-16 Johnston Road, Wan Chai, Hong Kong.
Earn 2X Chope-Dollars with the code TASTYBLOG.

10. Bistecca Italian Steak House

Must Try: 32oz Fiorentina

Modelled after a traditional Italian butcher shop, all the meats here are carefully selected from premium butchers and aged for optimum tenderness. Trying the 32oz Fiorentina, 16oz Ribeye and Rigatoni will bring you to Northern Italy and their traditional steakhouses.

Find it at 2/F, Grand Progress Building, 15 Lan Kwai Fong, Central, Hong Kong.
Earn 2X Chope-Dollars with the code TASTYBLOG.

11. Tango Argentinian Steakhouse

Must Try: Ribeye

Best known for the Argentinian Steak, Tango spins up juicy cuts of steak seared over the establishment’s large open cooking station. We recommend witnessing the making of a flavourful ribeye before digging into a juicy meal!

Find it at 1/F, Carfield Commercial Building, 77 Wyndham Street, Central, Hong Kong.

12. The Grill Room (Tsim Sha Tsui)

Must Try: Beef Cheek

Dig into their well-seared Beef Cheek served with seasonal vegetables. Stunningly tender, it’s no wonder this dish is their main deal. Pair it with a robust Bordeaux, or a bracing signature cocktail, and enjoy your night at The Grill Room!

Find it at 2/F, 6-6A Humphrey’s Avenue, Tsim Sha Tsui, Hong Kong.

【香港扒房推介】特色牛扒餐廳嚴選鋸扒好去處

Eng | 繁

想與親朋好友一起享受美食？一塊鮮嫩多汁的牛扒絕對不會令你失望！Chope 為你精選了一系列頂級扒房等你來品味！

1.茹絲葵牛排餐廳 (金鐘)

必試：菲力牛扒

這是全球最有名的扒房之一，餐廳以食材優質見稱，享用鮮嫩的牛扒時，不要忽略美味的炸薯條和芝士焗薯等配菜。

地址：金鐘道89號力寶中心二期地下

2. The Optimist

必試：斧頭牛扒

一頓豐富的晚餐，除了特色海鮮，當然不少得烤牛扒。在情調浪漫的環境享受下，享受西班牙北部的燒烤風味，份外滋味。

地址：灣仔軒尼詩道239號地下至2樓

3. Morton’s The Steakhouse

必試：紐約西冷牛扒

餐廳口碑載道，成熟度恰好的美國熟成穀飼牛扒，配上真材實料的蟹肉餅，如此美味不可錯過！

地址：尖沙咀彌敦道20號喜來登酒店4樓

4. Wolfgang’s Steakhouse by Wolfgang Zwiener（中環）

必試：28天乾式熟成牛扒

這間有名的美式扒房，選用美國農業部認證的頂級牛肉，牛肉採用28天的乾式熟成，令牛扒肉質更嫩滑，難怪吸引到這麽多牛扒迷！

地址：中環都爹利街6號印刷行1樓

5. The STEAK HOUSE Winebar + Grill（尖沙咀）

必試：美國頂級安格斯牛柳

肉類以木炭烤爐烹調，香氣撲鼻，最特別的是設有12種特意調製的芥末及8種岩鹽可供調味，讓人盡情配搭，找出最合心意的味道。

地址：九龍尖沙咀梳士巴利道18號大堂低座

6. Grand Hyatt Steakhouse

必試：美國有骨肉眼牛扒

餐廳的牛扒種類多樣，客人不只能吃到來自美國及加拿大的乾式熟成牛肉，更有產自日本及澳洲和牛等的選擇，滿足不同口味。

地址：港灣道 1 號香港君悅酒店大堂

7. Porterhouse

必試：60-90天乾式熟成草飼西班牙牛扒

餐廳所用的食材講究，全是有機產品，肉類不含激素，海鮮亦產自天然的水域，讓人吃得安心。

地址：中環蘭桂坊德己立街32號加州大廈7樓

8. Chez Raymond de Paris

必試：法式菲力牛扒（全血純和牛）

享用牛扒時，配菜亦不能忽視，成熟度恰好的牛扒配搭羊肚菌鵝肝和手切鴨油薯條，滋味誘人。

地址：西貢普通道183D號地下

9. Nebraska

必食：氈包式牛扒

氈包式牛扒是店内的招牌菜，在別的地方不易吃到，特別之處是把新鮮生蠔夾進牛扒中，切開吃時肉汁和生蠔鮮味混合，非常特別。

地址：灣仔莊士敦道14-16號莊士敦大樓地舖

10. Bistecca Italian Steak House

必試：32安士佛羅倫斯牛扒

位於蘭桂坊的扒房，以意大利北部風格烹調，而且牛扒用木板盛載，份外具原始風味。

地址：中環蘭桂坊15號協興大廈2樓

11. Tango Argentinian Steakhouse

必食：肉眼扒

阿根廷牛扒肉味濃郁，無論是嫩滑的肉眼扒或是側腹橫肌牛扒，配搭起拉丁風味的烹調手法及調味，都能讓人從菜式中感受到阿根廷菜的惹味，嗜肉的人定必捧腹而歸。

地址：中環雲咸街77號嘉兆商業大廈1樓

12. The Grill Room (Tsim Sha Tsui)

必食: 紅酒黑松露野菌燴牛臉頰肉配法式薯蓉

除了各式牛扒，來到這間餐廳時，不妨品嘗一下牛臉頰肉的滋味。牛臉頰肉的肉質細緻有彈性，最適合以紅酒燉煮，酒香和黑松露野菌的滋味滲透在牛肉中，再配搭軟滑的薯蓉，實在引人垂涎。

地址：尖沙咀堪富利士道6-6A號爵寓2樓

Tags Chope, Chops, Guide, Hong Kong, Meats, Steak

Hong Kong

The Japanese restaurant with a contemporary French twist in Causeway Bay

Post author By Whitney Hon
Post date July 23, 2018
No Comments on The Japanese restaurant with a contemporary French twist in Causeway Bay

Eng | 繁

Located at the heart of bustling Causeway Bay, La Bombance is famous for its sumptuous kaiseki experience that melds a variety of cuisines together. The original Tokyo restaurant has been awarded a Michelin star for a whopping nine consecutive years and this standard carries through to the Hong Kong outpost.

Like any good kaiseki meal, you can bet on a series of beautiful dishes created using fresh seasonal produce. But if you’re expecting the old-school version, think again! La Bombance’s menu features traditional classics with a subtle French twist and each mini work of art is elegant without being too pretentious.

DSCF0254_2500 — Charcoal Grilled Dried Hokkaido Kinki Set

We recommend heading down during lunch if you’re pressed for time or lack the stomach space for 10 courses. Opt for the Charcoal Grilled Dried Hokkaido Kinki Set – gentle whiffs of this feast hit your nose as you exit the elevator to La Bombance – and savour a fish that’s delicately crispy on the outside with firm flesh within. Each order comes with a slew of the usual sides including Japanese rice, miso soup, and dessert. For a touch of luxury, indulge in the Steamed Egg Custard with Perigord Truffle; the contrast between the silky soft custard and the crunch bits of rice sprinkled on top is a real treat.

DSCF0214 — Mini Kaiseiki Set (Reservation only): Sakizuke Deep-fried langoustine in Kadaif style /Grilled rice ball topped with Unagi in Kabayaki style / Sweet corn mousse

DSCF0220_2500 — Mini Kaiseiki Set (Reservation only): Onmono Pan-seared foie gras served with Kamonasu, beef tartar, summer truffle and balsamic vinegar sauce

The Mini Kaiseiki Set is another crowd favourite. Designed to reflect the seasons, this is six courses that taste and look amazing. Keep an eye, or tastebud, out for the sauces. Chef Okamoto brings the French sensibility for perfectly-balanced, complex sauces to an otherwise traditional Japanese spread. It’s these nuances that take La Bombance to another level.

During the day, the restaurant is awash in light, streaming in from the full-height glass panels, all the better to bring warmth to the wooden touches and modern elements decorating the space. With both world-class kaiseki and breathtaking views of Victoria Harbour, La Bombance is nothing short of spectacular.

Find it at 30/F, V Point, 18 Tang Lung Street, Causeway Bay, Hong Kong
Click here for more information.

【銅鑼灣精緻午餐推介細味高級法式日本料理】

Eng | 繁

位於銅鑼灣V Point的La Bombance以新派懷石料理聞名，東京總店更連續9年榮獲米芝蓮一星。想一嚐這間高級日本料理餐廳的出品，可選午餐時段享用迷你懷石料理及各款日式套餐，賣相精緻，價錢比晚餐親民得多。

炭燒北海道喜之次一夜乾烤得香噴噴，魚皮微微焦脆、魚肉結實。滑蛋和牛壽喜燒飯亦入味可口，充滿濃濃的日本風味。每款午市套餐都配有沙律、茶碗蒸、味噌湯、漬物和甜品，當中矜貴的松露茶碗蒸更是餐廳招牌菜，法國松露香氣誘人，在滑溜的茶碗蒸上撒上脆米，一剛一柔，具層次感。

至於迷你懷石料理的菜式便更豐富，例如包括炭燒宮崎地雞佐日本菜苗沙律和香煎鵝肝佐賀荗茄子、生牛肉他他、法國夏季松露及黑醋汁。菜式食材用料新鮮，大部分都是日本直送，加上總廚石場將喜師傅細心準備，在醬汁中融合法式的烹調技巧，為食客帶來非一般的和食享受。

懷石料理著重環境與食物配合的體驗，缺一不可。餐廳以木色裝修為主調，加入現代的元素，位置居高臨下，配合落地大玻璃窗，白天陽光明媚，晚上亦能欣賞維港的璀璨夜景，在此環境下用餐實在是賞心樂事。

地址：銅鑼灣登龍街18號V Point 30

Tags Cantonese, Causeway Bay, Chope, French, Hong Kong, Japanese, La Bombance

Hong Kong

11 Places for the Best Dim Sum in Hong Kong

Post author By Cherry Ng
Post date July 16, 2018
No Comments on 11 Places for the Best Dim Sum in Hong Kong

Eng | 繁

For many Hong Kongers, dim sum is the go-to for any occasion, no matter how big or small. Need some inspiration for your next dim sum date? Check out our top spots for Shrimp Dumplings, Shumai, Sweet Cream Buns and other goodies we can’t get enough of.

1. Golden Leaf

Must Try: Bird’s Nest Shrimp Dumplings with Gold Foil

With a Michelin Star proudly under its belt, this Chinese restaurant doesn’t disappoint. Try out their signature dim sum, the Bird’s Nest Shrimp Dumplings with Gold Foil It doesn’t just look exquisite, the shrimps are fresh and refreshing too.

2. Yat Tung Heen

Must Try: Roasted Pork Belly

Diners can enjoy a variety of exquisite dim sum at this Cantonese restaurant that has won a 2018 Michelin star. Perfectly crisp and tender, the signature Roasted Pork Belly lets you taste the essence of Cantonese cuisine.

3. Ming Court

Must Try: Roasted Crispy-Skin Chicken

Located in the heart of the city, it’s too easy to swing by this restaurant for a delicious dim sum meal. Let the experienced team of chefs sweep you off your feet with mouth-watering dishes like the Roasted Crispy Skin Chicken. We guarantee you’ll leave with a smile on your face.

4. Lei Garden

Must Try: Crispy Roasted Pork

At Lei Garden, everything is done just so. Combining Japanese precision with Cantonese theatrics and finesse, the food here showcases the best of both worlds. Don’t miss their signature Crispy Roasted Pork, a well-loved dish among regulars!

5. DRAGON-I

Must Try: Steamed Pork and Scallop Dumpling with Black Truffle

Treat yourself to a variety of special snacks at this dim sum brunch spot. You’ll enjoy nothing less than delicate dim sums and the most tantalising flavour pairings. Here’s a tip from the chef: order the Steamed Pork and Scallop Dumplings with Black Truffle. It’s a match made in dim sum heaven.

6. Above & Beyond

Must Try: Steamed Shrimps and Sea Cucumber Dumplings with Shrimp Roe

What’s the best way to elevate already flawless dim sum? An equally delicious view of Victoria Harbour! We highly recommend the Steamed Shrimp and Sea Cucumber Dumplings. Garnished with shrimp roe, the dumplings are refreshing and full of health benefits.

7. Hung Tong

Must Try: Steamed Rice Rolls with Crispy Prawns

There are buns shaped like gourds, jellies that look like koi fish, and abalone puffs that remind us of boats. These playful creations, coupled with red brick walls and vintage leather seats, are a recipe for nostalgia. Don’t miss the chance to take a trip down memory lane with the familiar flavours of Steamed Rice Rolls with Crisp Prawns!

8. Yan Toh Heen

Must Try: Superior Dumplings

Featuring Steamed Scallop with Black Truffle and Vegetable Dumpling, Steamed Lobster and Bird’s Nest Dumpling with Gold Leaf and Steamed King Crab Leg Dumpling with Green Vegetables. Delicious and attractive – no wonder why they have 2 michelin stars!

9. Dynasty

Must Try: Barbecued Pork

Boasting a menu of tried and true classics alongside adventurous modern innovations, Dynasty will take you on a culinary journey like no other. A dish you can’t miss in the barbecued pork. Melt-in-your-mouth pork, a sweet, smooth glaze, and just the right amount of char makes this a true showstopper. Throw in sweeping views of Victoria Harbour for a meal that’s ticks all our boxes.

10. Yum Cha (Causeway Bay)

Must Try: Hot Custard Molten Buns

Modern and fun, this restaurant puts a playful twist on Chinese cuisine. Think vibrant east-meets-west flavours and dishes with a creative “wow” factor that are still unmistakably Chinese. If you’ve got a sweet tooth, make sure to try the Hot Custard Molten Buns. The buns are the same hue of bright gold as the salted egg yolk filling, which is smooth with a perfect balance of sweet and savoury.

11. Lei Bistro

Must Try: Steamed Pork and Mushrooms Dumplings

An extension of Lei Garden, Lei Bistro provides a wider range of dishes for diners with more diverse tastes. Get everything from modern, creative dishes to beloved traditional favourites like BBQ Pork Buns and Steamed Pork and Mushroom Dumplings.

【香港美味點心精選！特色蝦餃、燒賣你試過未？】

Eng | 繁

假日梗係要同家人去飲茶！點心款式包羅萬有，造型精緻巧妙，想齊齊食蝦餃、燒賣、奶黃包，而家就訂位啦！

1. 金葉庭

必食: 金箔燕窩蝦餃

曾獲米芝蓮一星，這間中菜廳當然實力十足。招牌點心金箔燕窩蝦餃矜貴精緻，蝦肉鮮爽彈牙，值得一試！

2. 逸東軒

必食: 脆皮燒腩仔

城中著名粵菜食府，奪得2018的米芝蓮一星，食客可在此品嘗多款精美點心。招牌脆皮燒腩仔香脆可口，肉香與油香兼備，品味粵菜的精髓。

3. 明閣

必食: 明閣炸子雞

餐廳位於鬧市中心，交通便捷。廚師團隊更是經驗豐富，皮脆肉嫩的明閣炸子雞是廚師重點推介，令人垂涎。

4. 利苑

必食: 冰燒三層肉

作爲招牌菜的冰燒三層肉，深受食客歡迎。燒肉外皮香脆，層次分明，把傳統粵菜的味道昇華。

5. DRAGON-I

必食: 黑松露帶子燒賣

設有點心早午餐，能品嘗多款特色點心，例如廚師推介的黑松露帶子燒賣，香氣撲鼻的黑松露加上帶子，更顯鮮甜。

6. 天外天

必食: 蝦子遼參鮮蝦餃

一邊欣賞醉人的維多利亞港景色，一邊享受精緻的點心，歡度時光。翠綠色的餃皮，加上以蝦籽作點綴的鮮蝦餃，鮮味滿分。

7. 紅糖

必食: 魚籽金箔帶子餃

紅糖為香港嘉里酒店的新派粵菜餐廳，其紅磚及復古皮革座椅的配搭，使懷舊中帶點型格。中菜行政總廚余偉經更是入行三十多年，必試招牌點心括脆蝦紅米腸粉及魚籽金箔帶子餃。

8. 欣圖軒

必食: 極品三式海鮮餃

三式海鮮餃分別係黑松露帶子餃、龍蝦餃和長腳蟹肶菜苗餃，美味之餘各有特色，難怪餐廳榮獲2018米芝蓮二星殊榮。

9. 滿福樓

必食: 招牌蜜汁叉燒

萬麗海景酒店的中菜廳，以關西大宅作靈感，特高樓底配上落地大玻璃窗，空間感十足。在這裡用餐，能夠欣賞絕佳的海景，舒適安閒，招牌蜜汁叉燒更令人一試難忘。

10. Yum Cha (Causeway Bay)

必食: 流沙包

點心最適合分享，故此飲茶絕對是家庭樂的好去處。特色點心如睇住流奶流沙包、鴿吞鳯梨等，造型趣緻，完美結合時尚與傳統的風味。

11. 利小館

必食: 北菇滑燒賣

食客可在舒適的環境，大快朵頤，享受一系列新潮點心，如蜜汁半月叉燒包，而傳統點心例如北菇滑燒賣亦不要錯過！

Tags Cantonese, Dim Sum, Guide, Hong Kong

Hong Kong

Old Bailey: A New and Exciting Jiangnan Restaurant

Post author By Whitney Hon
Post date July 13, 2018
No Comments on Old Bailey: A New and Exciting Jiangnan Restaurant

Eng | 繁

For a taste of Jiangnan and its food, head down to the Tai Kwun Centre for Heritage and Arts. Once the Central Police Station, it’s been renovated into a stunning building where you can dine in comfort and style.

The Jiangnan region includes cities like Shanghai, Nanjing, Suzhou and others lying south of the river. The food at Old Bailey is unique and creative, but still respectful of traditional methods. Start your meal with an amuse-bouche of Pickled Radish to stimulate your appetite. The tart radishes are the perfect opening for your gastronomic journey to Jiangnan!

The Longjing Tea Smoked Pigeon showcases the distinctively rich and gamey taste of pigeon meat. On the other hand, the sweet, fragrant deep-fried tea leaves provide lightness to keep the dish well-balanced.

Another highlight is the Mala Iberico Pork Xiaolongbao. Premium Iberico pork, full of rich flavour and natural sweetness, brings the dumplings to divine heights. Paired with the punchy Sichuan peppercorns and myriad of other spices, the dumplings are an addictive dish you simply can’t get enough of.

Next up, Old Bailey brings you their Ten Treasure Duck, dressed with a rich reduction. Think Shanghai’s classic Eight Treasure Duck, but even better. Looking for more traditional options? Try the Supreme Hangzhou Duck Soup, Jinhua Ham, Hand-Pounded Fishballs. The fish balls are made of grass carp, which gives a unique freshness to the dish.

Their Sauteed River Shrimp with Sweet Pea also makes for a delightful experience. The shrimps come with their tails still intact! The spectacular burst of bright red and green is a feast for the eyes as well.

Vegetarians will find something to eat too! A simple yet tasty dish, the Village-Style House Made Handkerchief Pasta With Seasonal Organic Greens is healthy, wholesome, and oh-so-delicious.

And how could we possibly forget about the dessert? You know, the thing everyone has a second stomach for! The Eight Treasure Rice (sweet glutinous rice with fruit and house-made Osmanthus syrup) gives this traditional dish an intriguing twist. By replacing the red dates, lotus seeds and red beans with dried fruit, the sweet and colourful dessert is a must-try.

【Limited time offer】Enter the promo code OBX2 when you Chope and dine in Old Bailey to earn 2X Chope-Dollars!

Terms & Conditions:

- Offer is valid from now to 13 August 2018.
- Offer cannot be used in conjunction with Chope vouchers, other offers, discounts and/or promotions.
- Offers are non-transferable and cannot be redeemed for cash or credit.
- In cases of any disputes, Chope reserves the right to make the final decision.

【中環大館新餐廳品味雅緻江南菜】

Eng | 繁

大館正式開幕，中環又有一個新景點！參觀古蹟及藝術展後肚子餓，不妨到裝潢古色雅緻的Old Bailey用餐，品味江南。

江南自古以來便是物產豐富之地，餐廳以江南菜為主打，包括上海、杭州、蘇州、揚州等地美食，菜式濃淡得宜，別具特色。先上的有自家醃製的蘿蔔，爽脆又酸甜清新，作爲開胃小菜最適合不過。

特色的龍井茶皇燻乳鴿，以精緻鳥籠裝飾，一打開輕煙彌漫，伴隨煙燻香氣撲鼻而來。伴碟的炸龍井茶葉，香脆如炸紫菜，口感獨特、沒有苦澀味，頗有驚喜。另外，麻辣黑豚肉小籠包亦是招牌點心，一籠四個，即叫即製。特選日本的黑豚肉作餡料，貪其肉味清甜，並加入四川花椒，輕咬一口，肉汁流溢。

至於十寳鴨，師傅在經典菜式八寶鴨中再加入鮑魚及遼參兩種較爲珍貴食材，巧手釀做，製作繁複需時，因此必先提早一天預訂。而手打杭州魚丸火朣老鴨湯中的杭州魚蛋，不似港人常吃的潮州魚蛋，而是以草魚混入蛋白打製，口感軟綿，味道淡雅。

說到小炒，江南菜怎少得河鮮，甜豆河蝦仁賣相精緻，不同於一般的蝦仁，廚師特地保留蝦尾，紅綠相映，顔色誘人。另一大的特點是，餐牌共有超過20款素食菜式，其中家鄉有機時菜炒麵皮更是來自行政總廚黃師傅的家傳食譜，以油輕煎快炒，返璞歸真，簡簡單單的食材，卻令人回味無窮。

這裏的八寶飯用各種果乾代替紅棗、蓮子、紅豆，顔色鮮艷，伴以桂花糖漿同吃。如果喜歡味道清甜的甜品，可一試酒味溫醇、丸子軟腍的桂花陳酒酒釀丸子。

【限時優惠】由即日起至8月13日期間，透過Chope網上或手機應用程式訂座，輸入促銷代碼 : OBX2 於 Old Bailey 訂座，即送你兩倍 Chope-Dollar！

BOOK NOW WIDGET:

條款及細則:

此優惠有效日期為 2018年7月13日至 2018年8月13日。
優惠不可與Chope美食優惠劵、酒店其他推廣或優惠同時使用。
此優惠不可轉讓他人、兌換成現金或電子貨幣。
如有任何爭議，Chope對此優惠的所有相關事宜保留最終決定權。

Tags Cantonese, Deals & Specials, Hong Kong, Travel

Hong Kong Interviews Singapore

Gagan Gurung, the Adventurous Mixologist at Fang Fang in Hong Kong

Post author By Whitney Hon
Post date July 6, 2018
No Comments on Gagan Gurung, the Adventurous Mixologist at Fang Fang in Hong Kong

Eng | 繁

Fang Fang’s Bar Manager and Mixologist, Gagan Gurung, uses the traditional Chinese five elements as inspiration for his creations. We recently had the opportunity to sit down with him and ask him a few questions:

Q1. Where are you from?

G: “I am from Nepal, but have been living in Hong Kong for half my life.”

Q2. When did you become interested in tending a bar?

G: “I started out as a waiter, then became a chef when I grew more interested in working with different flavours. However, people that work in the kitchen are usually individuals with more quiet personalities, which I don’t have. I saw that being behind the bar was my perfect opportunity – I can work with flavours but be a host and chat with diners at the same time.”

Trái DÂt (Left): The combination of pineapple, turmeric and coconut milk is refreshing and a reminder of Southeast Asian flavours.

***Omikuji Girl (Right): Made of yuzu, shiso and* *tequila, this cocktail is sweet and smooth on the palate.***

Q3. Can you share with us the most memorable experience in your career?

G: “I once spilt a glass of red wine on a lady who was on her first date. She was wearing a white dress too!”

Q4. What is your current favourite, or go-to cocktail?

G: “Daiquiri – because I have a huge love for rum – and it’s a cocktail which doesn’t have too many ingredients but is still flavourful. It only has rum, lime, and sugar, but it tastes amazing. Give it a try!”

Daiquiri: A classic cocktail with the natural sourness of lime and an astringent spirit.

Q5. Can you name 3 behind the bar essentials you cannot do without?

G: “Music, which sets the vibe and ambience for the night. Then sugar syrup, because it’s hard to create most of the delicious cocktails without it. The last one is sanitizer liquid which plays a vital role because of the importance of hygiene.”

Q6. What is the most frequently requested drink by customers?

G: “The most frequently requested drink is the Old Fashioned, probably because the Hong Kong cocktail culture is still relatively young compared to other big cities. Most customers in other cities go for the drinks they know well, as there’s no risk if you know the flavour. On the other hand, consumers in Hong Kong are very willing to try out different cocktails that they haven’t tasted before.”

Q7. What is the most unusual drink request you have received?

G: “Someone once said to me ‘make me a non-alcoholic margarita, but it has to taste like a margarita’… but margaritas are supposed to taste like tequila. It’s like ordering pizza without dough!”

Q8. What do you think are the qualities of the perfect cocktail?

G: “I would say a balanced proportion of ingredients because if you’re not careful enough with the measurements, you can turn a beautiful drink into a terrible drink. Consistency is also important, as you don’t want your the cocktail tasting different if it was reordered. To ensure this, we need to train our team well.”

South Easterian: A special cocktail made by Gagan, which is sour and complex. Lemongrass is used as a straw, which is interesting and adds another layer to the drink.

Q9. Can you introduce Fang Fang’s features?

G: “Our cocktails are very experimental and a little bit out of the box in terms of flavour, but we also have easy low-risk cocktails too. By risky drinks, I mean we have cocktails featuring kimchi, squid ink and chickpea, so it depends on the guest’s palate and preference. The low-risk cocktails include classic cocktails with a slight twist, such as Garden Old Fashioned, Forgotten Sour (Whiskey Sour) and Fangroni (Negroni). Environment sustainability is also one of Fang Fang’s concerns. Our cocktails are all served with eco-friendly straws made from potato starch, paper or lemongrass.

【Limited Time Offer】Chope now and enter the promo code: FFPANDA to enjoy 25% off at Fang Fang during dinner, when you book through the Chope app or website from now until 31 August 2018!

Terms and Conditions:

Offer is valid for dinner.
Offer is valid from 6 July 2018 to 31 August 2018.
Offer cannot be used in conjunction with Chope vouchers, other offers, discounts and/or promotions.
Offers are non-transferable and cannot be redeemed for cash or credit.
In cases of any disputes, Fang Fang reserves the right to make the final decision.

【專訪調酒師Gagan Gurung 最尷尬的時刻是什麽？】

Eng | 繁

燈紅酒綠的蘭桂坊，是賣醉狂歡的天堂。吧檯後的調酒師，用一杯杯美酒，陪伴客人渡過歡樂與憂傷的時候。這次我們來到蘭桂坊的Fang Fang，專訪酒吧經理Gagan Gurung ，了解他當調酒師的難忘經歷和趣事！

Q1. 你來自哪裡?

G：我在尼泊爾出生，年幼時搬到香港。

Q2. 你什麼時候開始對在酒吧工作感興趣？

G：在廚房工作的人性格通常會獨立工作，工作環境較爲安靜，而我卻較喜歡與人互動。我最初任職侍應，後來發現當調酒師更自由，寓工作於娛樂。

Trái DÂt（左）: 熊貓造型可愛，菠蘿、薑黃、椰奶等的組合味道偏甜，帶東南亞風味。

Omikuji Girl（右） : 柚子、紫蘇葉、龍舌蘭酒的配搭酸中帶甜，容易入口。

Q3. 你在職業生涯中最難忘的經歷是哪一次？
G：我曾經不小心灑了一杯紅酒在一位女士身上。她當天穿了白色的裙子，更是第一次約會，我幾乎被大家殺死，哈哈！

Q4. 你最喜歡什麼雞尾酒？
G: 「Daiquiri」，因為我很喜歡朗姆酒，Daiquiri中沒有太多配料，只包含朗姆酒，青檸和糖，味道令人驚嘆，值得一試！

Daiquiri：經典的雞尾酒，青檸的天然酸味和微澀令人精神爲之一震。

Q5. 你認爲酒吧中最重要的三個元素是什麽？

G：第一是音樂，因爲它可令環境和氣氛更好。第二是糖漿，因為如果沒有它，就很難製作出大部分美味的雞尾酒了。最後一個是衛生消毒液，在酒吧衛生很重要，不能忽略。

Q6. 哪一款飲料最受歡迎?

G: 最多客人點的是「 Old Fashioned 」，可能因為香港對比其他大城市，雞尾酒的文化還未普及，大家都很樂意嘗試不同口味的雞尾酒，而其他城市的人則偏好經典口味，因為味道熟悉，不會不合口味。

Q7. 你收過最奇怪的客人要求是甚麼?

G: 曾經有一次，客人希望我調製一杯沒有酒精的瑪格麗特，但味道要像瑪格麗特一樣。可是瑪格麗特的主要成分是龍舌蘭酒，若沒有酒，就像披薩沒有麵糰一樣！

Q8. 你認為一杯完美的雞尾酒應具備甚麼條件?

G: 我覺得成分的比例平衡最重要，要是不能拿捏準確，那麼整杯雞尾酒便會毀掉。另外，保持品質一致亦很重要，水準不一會影響客人的印象。為了確保出品，我們需要多次的訓練。

South Easterian：由Gagan調製的特色雞尾酒，酸味濃烈且複雜，用香茅作飲管相當有趣，更能令飲品添上層次。

Q9. 你可否介紹一下Fang Fang的特色?

G: 這裡的雞尾酒大致上課分爲兩大類，除了經典雞尾酒的變奏，如Garden Old Fashioned, Forgotten Sour和Fangroni外，當然亦有些非常實驗性的，如加入泡菜、墨汁、鷹嘴豆等等，味道頗為創新，取決於客人的口味和偏好。另外，我們注重環境保護，因此選用以香茅、薯粉及紙製作飲管，天然又環保。

【限時優惠】由即日起至2018年8月31日，透過Chope網上或手機應用程式訂座，輸入促銷代碼 : FFPANDA 於 Fang Fang 訂座及享用晚餐，即可獲75折！

條款及細則:

此優惠只適用於晚餐時段。
此優惠有效日期為 2018年7月6日至 2018年8月31日。
優惠不可與Chope美食優惠劵、酒店其他推廣或優惠同時使用。
此優惠不可轉讓他人、兌換成現金或電子貨幣。
如有任何爭議，Fang Fang對此優惠的所有相關事宜保留最終決定權。

Tags Bar, Chope, Cocktails, Fang Fang, Gagan Gurung, Hong Kong, Mixologist

Hong Kong

Scarlett Café & Wine Bar: Let the Food Speak for Itself

Post author By Cherry Ng
Post date July 3, 2018
No Comments on Scarlett Café & Wine Bar: Let the Food Speak for Itself

Eng | 繁

Scarlett Café & Wine Bar, the best restaurant and bar in the Yau Tsim Mong district, welcomes Danny Grimshaw as its new head chef! Danny is from Australia and he has worked in top restaurants located in Melbourne for over 20 years. With his experience in Vietnam and Thailand, he is adding a fresh, seasonal touch to Scarlett Café & Wine Bar’s new menu.

It takes mettle to become a head chef, and Danny’s overcome his fair share of disastrous situations. The toughest challenge he has experienced was a power failure at a countryside golf club. In the middle of a full house, the power went out!

“We just had this massive influx of people, all wanting their food now and [the place was] just [an] absolute furnace. No air conditioning, no exhaust fans, it was just horrible.” Though he claims that was probably the hardest day of his life in the kitchen, he managed to laugh it off. Apparently, it was also good fun.

As a man of good taste, Danny also has a great appreciation for quality ingredients. For him, the key to making a good dish is in the produce, and how the ingredients complement each other.

“You can’t make something beautiful out of something average, you know? So I think for me it’s just about getting the right ingredients and treating it well – putting in some care into it, treating the ingredients with respect.” It comes as no surprise that he adopts a farm to table philosophy, taking inspiration from seasonal ingredients and incorporating them into the new menu. He hopes to bring diners food that is healthier and more rustic, for example:

Cured Salmon with Dill Crème Fraiche, Beetroot, Apple Salad

The Cured Salmon is almost a beautiful work of art. Lift the lid to enjoy a whiff of the drool-worthy aromas before tucking in. The sweet taste of beetroot and fresh apple salad creates a harmonious dish that elevates the quality of the main ingredient.

12-hour Australian beef short rib, roast onion, chipotle BBQ sauce

The Australian beef ribs are slow-cooked for 12 hours to make them melt-in-your-mouth tender. They’re served with roast onions, crunchy bread crumbs and Chipotle barbecue sauce, creating a blissful blend of flavours and textures for you to enjoy.

Chope a table now and enter the promo code CHEFDANNY to enjoy a free glass of Cuvee Des Moines Champagne (worth $95) per person at Scarlett Café & Wine Bar when you book through the Chope app or website from now until 22nd July 2018!

Terms and Conditions:

Offer is valid from 22 June 2018 to 22nd July 2018.
Offer cannot be used in conjunction with Chope vouchers, other offers, discounts and/or promotions.
Offers are non-transferable and cannot be redeemed for cash or credit.
In cases of any disputes, Scarlett Café & Wine Bar reserves the right to make the final decision.

【從農場到餐桌的美味盛宴：Scarlett Café & Wine Bar 】

Eng | 繁

位於尖沙咀柯士甸路的 Scarlett Café & Wine Bar，最近來了一位澳籍新主廚 Danny Grimshaw！Danny 在墨爾本頂級餐廳工作超過20年，亦曾在越南和泰國等地擔任主廚，經驗豐富，並即將會為新菜單添上特色的菜餚!

假如廚師是前線的戰士，那麽Danny參與過最艱苦的戰役，便是為處於鄉郊的高爾夫俱樂部預備晚餐。場内賓客滿場，眾人急不及待美食端來，這時候廚房的電力卻突然耗盡，Danny和他的團隊在忙得焦頭爛額之際，還不得不摸黑做菜！比起五星級酒店的廚房，那裏可稱得上最嚴峻的戰線。Danny卻笑說：「那裡沒有空調、沒有排氣扇，做菜相當困難，我們經歷了非常難捱的四小時，回想起當時雖然辛苦，但也是難忘的回憶。」

近年愈來愈多人提倡從產地到餐桌的飲食理念，Danny 也不例外，「一道菜式最重要的是使用新鮮的食材」，因此他在構思新菜單上，選以當造食材入饡。就如以下的兩款菜式，賣相精緻而不浮誇，配上新鮮的配菜，樸實而美味。

煙熏三文魚配刁草酸忌廉

三文魚在Danny 的手下成爲了絕美的藝術品，切片後再煙熏，縷縷輕煙為三文魚增添香氣，配搭甜甜的紅菜頭醬及蘋果沙律，令人彷如置身歐洲的餐館一樣。

慢煮12小時澳洲牛肋肉配墨西哥辣燒烤醬

澳洲牛肋肉經過12小時的慢煮，肉質偏腍，配上烤得剛好的洋蔥丶香脆的麵包糠及特製墨西哥辣燒烤醬，為味蕾帶來新奇又豐富的體驗。

【限時優惠】由即日起至7月22日期間，透過Chope網上或手機應用程式訂座，輸入促銷代碼 :CHEFDANNY 於 Scarlett Café & Wine Bar訂座，每位客人即可獲Cuvee Des Moines香檳一杯(價值$98) 。快啲行動啦！

條款及細則:

此優惠有效日期為 2018年6月22日至 2018年7月22日。
優惠不可與Chope美食優惠劵、酒店其他推廣或優惠同時使用。
此優惠不可轉讓他人、兌換成現金或電子貨幣。
如有任何爭議，Scarlett Café & Wine Bar對此優惠的所有相關事宜保留最終決定權。

Tags Deals & Specials, Hong Kong, Scarlett Cafe & Wine Bar, Wine

Hong Kong

Vegans, Rejoice! Enjoy pizza and all its cheesy goodness at PizzaExpress (Sai Ying Pun)

Post author By Whitney Hon
Post date June 29, 2018
No Comments on Vegans, Rejoice! Enjoy pizza and all its cheesy goodness at PizzaExpress (Sai Ying Pun)

Eng | 繁

Vegans have always had limited options for dining out, especially in Hong Kong. However, PizzaExpress’s new store in Sai Ying Pun recently launched three new pizzas made with 100% vegan-friendly ingredients! Even if you’re not vegan, these delicious new flavours are a healthy alternative so you can indulge your pizza cravings guilt-free.

People go vegan not just for their health, but also to support sustainable and environmentally-friendly dining. As a strong supporter of environmental conservation, PizzaExpress also offers certified sustainable salmon and water-based hydroponic system salad leaves to make spaghetti and salads – friendly to both Mother Nature and our bodies.

You’re probably thinking, ‘how can there be no cheese on pizzas?’ Vegan cheese may be made from plants, but the texture is so similar to the that of cheese made from milk, you can’t tell the difference. The taste isn’t compromised either, with vegan cheese tasting uncannily like authentic mozzarella! Now, even those with dairy allergies can enjoy the taste of the pizza and satisfy their cravings.

Let your taste buds discover a whole new world with the innovative toppings. There’s the Cavolo Verde, a pizza that features kale and black garlic and tastes both sweet and salty. If you like pizzas with richer flavour, then the Trifolata with truffle oil is perfect for you.

Not feeling pizza? Try one of the many other vegan options, like the Farfalle ai Funghi and Kale Pesto Beyond Rigatoni.

Find it at Shop 3, 5 & 6, G/F, SOHO 189, 189 Queen’s Road West, Sai Ying Pun, Hong Kong
[Limited time offer] Earn 2X Chope-Dollars when you book with the promo code PESYP200 at PizzaExpress (Sai Ying Pun).

Terms & Conditions:
– Offer is valid from now to 25 July 2018.
– Offer cannot be used in conjunction with Chope vouchers, other offers, discounts and/or promotions.
– Offers are non-transferable and cannot be redeemed for cash or credit.
– In cases of any disputes, Chope reserves the right to make the final decision.

[西營盤PizzaExpress新店純素薄餅滋味不肥膩！]

Eng | 繁

素食的朋友向來外出用餐的選擇有限，PizzaExpress 西營盤新店早前推出三款限定純素芝士薄餅，從餅底到配料，都絕不含蛋奶及動物成分的材料，百分百純素，十分顧及素食者的需要。即使不是素食者，偶爾吃一頓輕盈、健康的意大利餐也絕對是一件美事。

薄餅的材料配搭新穎，例如羽衣甘藍配黑蒜和辣椒，營養豐富，味道甜中帶辣，是三款薄餅中味道最濃郁的一款。若喜歡香氣濃郁的薄餅，那麽加入松露油製作的松露菌薄餅便最適合，至於純素蔬菜芝士薄餅包括南瓜、車厘茄和蘆筍等等，適合喜歡不同蔬菜配搭的你。

薄餅怎能沒有芝士？純素芝士以植物製成，健康不油膩，賣相與奶製芝士幾乎一樣，口感近似水牛芝士。即使對蛋奶敏感的人士，亦可盡情享用，滿足他們對芝士的欲望。

菜單上素食選擇款式不少，除了純素薄餅系列，更有意式野菌蝴蝶粉、Rigatoni 焗植物雞肉長通粉等選擇，不怕單調讓素食的朋友享受純素美食，也令肉食的朋友體會素食的滋味！餐廳裝潢以木色爲主，予人溫暖舒適的感覺，更適合和你的家人、朋友相聚。

素食者開始食素的契機有很多，不只爲了個人健康，更有很多人很著重食材可持續發展。

PizzaExpress一直都對推動環保意識不遺餘力，菜單除了素食之外，更以水耕菜、可持續發展的三文魚及巴沙魚製作意粉、沙律等，環保又健康。

【限時優惠】由即日起至7月25日期間，透過Chope網上或手機應用程式訂座，輸入促銷代碼 :PESYP200 於 PizzaExpress (Sai Ying Pun) 訂座，即送你兩倍 Chope-Dollar！

優惠受條款及細則約束。

條款及細則:
– 此優惠有效日期為 2018年6月25日至 2018年7月25日。
– 優惠不可與Chope美食優惠劵、酒店其他推廣或優惠同時使用。
– 此優惠不可轉讓他人、兌換成現金或電子貨幣。
– 如有任何爭議，Chope對此優惠的所有相關事宜保留最終決定權。

Tags Cheese, Cruelty-free, Hong Kong, Pizza, PizzaExpress, Vegan

Deals & Specials

Chope’s Monthly Deals: February

Post author By Veena Vinod
Post date January 31, 2018
No Comments on Chope’s Monthly Deals: February

Love is in the air! And so is the smell of pineapple tarts. Whether you’re looking forward to romancing your date at a fancy spot or collecting your angpaos, check out these deals on Chope to save yourself some money this February!

Singapore

Romance on the high seas

Ever wanted to spend a romantic evening aboard a ship? Now’s your chance! Live out your Titanic dreams on board the 47-metre tall Royal Albatross this Valentine’s day with their Love Week offering – tickets are available for purchase on the Chope shop!

Get $30 off when you buy two tickets for 10th and 11th February, and $50 off when you buy a pair of tickets for 14th Feb. Each ticket entitles you to a lavish buffet dinner, live entertainment, and a welcome drink, all while cruising on the high seas. Now if that’s not a unique experience, we don’t know what is.

Chope Exclusives

Still hungry? Check out some Chope exclusives, including 1-for-1 CNY buffet deals at Escape and Katong Kitchen, as well as 1-for-1 mains at GRUB and King Ohmii! Remember to keep your eyes peeled for extra $10 off buffet vouchers with VISA next month!

It’s raining angpaos!

We’re seeing red this Chinese New Year – red as in everyone’s favourite red packets! If you’ve accumulated a bunch of Chope-Dollars over the last couple of months but don’t know how to spend them, then this is your time. Treat yourself to the thrill of opening angpaos over and over again – they only cost 50 Chope-Dollars each – there are $88 cash prizes and staycations at Grand Copthorne Waterfront up for grabs!

Hong Kong

Free Valentine Vino

If you’re looking for some wallet-friendly ways to score some vino in the month of love, you’re in luck. Get buzzed a free bottle of wine when you book and dine at these handpicked restaurants from now until 28 February!

Shanghai

Your Romantic Choice
Cast your Valentine’s Day vote – it’s a race to be the best!

Whether you want somewhere cosy to schmooze, or a classy Asian spot, this list has got it all! Even the pickiest of eaters can find themselves a tasty spot for dates here. Don’t forget to vote for your favourite dining spot in Shanghai, and reserve a table to score two additional votes!

Bangkok

Chope X VISA Exclusives

Here’s how to get 500 THB off your bill at these restaurants in Bangkok – simply book with the promo code and spend over 1,000 THB! From gourmet French to Chinese classics, there’s something to satiate every palate.

Chope Exclusives

From 1-for-1 Crepes to complimentary Caesar salads, there’s something for everyone with this month’s Chope exclusives in Bangkok – simply book and dine with the promo code – it’s that simple!

Tags Bangkok, Chope Exclusives, Hong Kong, Shanghai, The Chope Shop, VISA

Features Interviews

The Woman Behind Edition, the Must-try Korean Restaurant in Hong Kong

Post author By Benedict @ Chope
Post date March 16, 2017
No Comments on The Woman Behind Edition, the Must-try Korean Restaurant in Hong Kong

In our continuing series of the coolest female culinary stars in celebration of International Women’s Day, I sat down with Katrina Zai, the co-founder and co-owner of Edition. Edition, a Korean-American ‘gastropub’ on Peel Street, is not your typical run-of-the-mill Bibimbap restaurant. Serving serious Korean-American comfort food, Edition specialises in soju-based cocktails and American-inspired fusion fare such as Pork Belly Lollipops, Spicy Kimchi Fries, and Asian Slaw with Prawns. As one of Hong Kong’s hottest female-owned and operated restaurants, I caught up with Katrina to learn how she got Edition off the ground.

BL: What’s your story, and how did you get started in running Edition?

I’ve been in the industry for 18 years. I started when I was in university, bartending for fun. Once I graduated, I spent some time in finance, but I didn’t like the office environment. When a friend asked me to help him out at the bar, I knew I found my passion. I went to Le Cordon Bleu in Pasadena to study to become a Pastry Chef.

I was a pastry chef for a few years when I was living in LA, and when I moved to HK, I took a break. In 2012, I went to Seoul to study Korean cuisine. Edition was a creation of what I learned in Seoul and my experiences as a chef in LA. I started out in fine dining, but I much prefer casual comfort food instead.

BL: I’m with you there. White linen tablecloths are overrated! In celebration of International Women’s Day, we’re profiling women in the F&B scene here in Hong Kong. What challenges do you think women in particular face in the F&B space? How did you overcome them?

Being a female chef is tough everywhere in the world. However, I noticed there are more and more of us, and it’s amazing to see women chefs being recognised. My first mentor, Dominique Crenn, was recently awarded World’s Best Female Chef 2016 and American Chef of the Year 2016. I am so proud and blessed to have worked with her.

Gaining respect from my peers has been my greatest personal challenge. Back then, the industry was heavily male-dominated. I really wasn’t part of the crew until I proved myself.

BL: What’s been your biggest surprise since opening up Edition?

It took us around nine months to ‘educate’ people about soju. Either people have no idea what it was, or they thought the only way to drink soju was chugging the bottles like you see in Korean dramas. Our own infused soju is much easier to drink, and It’s been fun introducing Honkers to this Korean classic.

BL: What’s wrong with chugging soju? (Just kidding). Along with surprises, there must’ve been the odd request here and there. Any ones that jump out of your mind, in particular?

I think the most difficult surprises I’ve had to deal with were dessert requests on the fly. I had a vegan request for dessert, but she didn’t want fruits. Another time, it was a little girl’s birthday and she wanted a particular dessert. She was the daughter of a pretty famous actor, so we had to make a peanut butter soufflé molten cake for her on the spot.

BL: Nice, already serving celebrities! What are the inspirations behind the dishes and drinks at Edition?

My husband and I love to travel and we love to eat as the locals do. Whenever we are in on holiday, I try to to see how I can use those ingredients in a dish.

Our cocktails are similar, where we try to take a classic cocktail like Negroni or Old Fashioned, and we use our infused soju to give it a twist. A favourite amongst our customers is the Wah Mei Whiskey Sour.

“To feel that passion, that burn, that thirst for learning makes you feel more alive and energised than ever. It’s such a great feeling. Keep your passion alive. Remember why you are in it. Starting out is easy, but staying is the hard part.”

BL: Yum. What is your favourite dish at Edition? And are there any particular dishes that you felt have become a hit?

My favourite dish at Edition is probably the Pork Belly Lollipops. It’s braised pork belly on skewers, fried and served on our Three Cheese Kimchi Fondue. It’s become pretty popular with the food bloggers, and whenever people see a photo of the cheesy goodness, they get really excited. I love to see people getting excited about food. To me, that’s a hit.

BL: You’re making me hungry…Are there any local food trends that you’ve noticed lately?

The egg waffle. That’s become such a craze now! I spent three months testing loads of recipes, and trying to get the right balance. This egg waffle beat me. I had an awesome dish in my head that I just couldn’t get it to become real. It was pretty frustrating. I wouldn’t mind revisiting it again, but I’ve got to find an great recipe!

BL: Testing loads of recipes? If you ever need another objective tester, I’m happy to help! Erm, I mean, other than Edition, tell me some of your favourite places to grab a bite in Hong Kong?

I love BBQ in Sai Ying Pun. It’s open until 1am and perfect for night owls like me. You can eat as much or as little as you want. It’s cheap and affordable.

BL: I love that place! Good choice. What advice would you have for aspiring females who want to start out in the F&B scene?

From the point of view of a chef, you’ve got to love food. I really mean it. My first two years, I lived and breathed food. I worked, slept, and read only food-related books. I barely had a life outside of work. My work was my entire life.

Learn from everyone that you can, and never stop learning. I watch everyone. I learned to cook so much more this way. I jumped in when I saw people needed help. I showed my chefs I was willing, and I put in extra effort. I was able to push myself further with extra mentoring they offered.

Every minute I spent in the kitchen in those early days, I wish I can relive again. To feel that passion, that burn, that thirst for learning makes you feel more alive and energised than ever. It’s such a great feeling. Keep your passion alive. Remember why you are in it. Starting out is easy, but staying is the hard part.

Check out Edition, The Korean Fusion Gastropub
Find it at 37 Peel St., Central

Check out our International Women’s Day Campaign. Book now with code WOMEN to enjoy exclusive offers for female diners, and get 2x Chope-Dollars. Bookings must be fulfilled by 8 April 2017.

Tags Cheap, Cheap and Good, Feature, Hong Kong, International Women's Day, Interview, Korean, Pocket-friendly

1. Ruth’s Chris Steak House (Admiralty)

2. The Optimist

3. Morton’s The Steakhouse

4. Wolfgang’s Steakhouse by Wolfgang Zwiener (Central)

5. The STEAK HOUSE Winebar + Grill（Tsim Sha Tsui）

6. Grand Hyatt Steakhouse

7. Porterhouse

8. Chez Raymond de Paris

9. Nebraska

10. Bistecca Italian Steak House

11. Tango Argentinian Steakhouse

12. The Grill Room (Tsim Sha Tsui)

【香港扒房推介】特色牛扒餐廳 嚴選鋸扒好去處

1.茹絲葵牛排餐廳 (金鐘)

2. The Optimist

3. Morton’s The Steakhouse

4. Wolfgang’s Steakhouse by Wolfgang Zwiener（中環）

5. The STEAK HOUSE Winebar + Grill（尖沙咀）

6. Grand Hyatt Steakhouse

7. Porterhouse

8. Chez Raymond de Paris

9. Nebraska

必食：氈包式牛扒

氈包式牛扒是店内的招牌菜，在別的地方不易吃到，特別之處是把新鮮生蠔夾進牛扒中，切開吃時肉汁和生蠔鮮味混合，非常特別。

10. Bistecca Italian Steak House

11. Tango Argentinian Steakhouse

必食：肉眼扒

12. The Grill Room (Tsim Sha Tsui)

必食: 紅酒黑松露野菌燴牛臉頰肉配法式薯蓉

【銅鑼灣精緻午餐推介 細味高級法式日本料理】

1. Golden Leaf

2. Yat Tung Heen

3. Ming Court

4. Lei Garden

5. DRAGON-I

6. Above & Beyond

7. Hung Tong

8. Yan Toh Heen

9. Dynasty

10. Yum Cha (Causeway Bay)

11. Lei Bistro

【香港美味點心精選！特色蝦餃、燒賣你試過未？】

1. 金葉庭

2. 逸東軒

3. 明閣

4. 利苑

5. DRAGON-I

6. 天外天

一邊欣賞醉人的維多利亞港景色，一邊享受精緻的點心，歡度時光。翠綠色的餃皮，加上以蝦籽作點綴的鮮蝦餃，鮮味滿分。

7. 紅糖

8. 欣圖軒

9. 滿福樓

10. Yum Cha (Causeway Bay)

11. 利小館

【中環大館新餐廳 品味雅緻江南菜】

Trái DÂt (Left): The combination of pineapple, turmeric and coconut milk is refreshing and a reminder of Southeast Asian flavours.

Omikuji Girl (Right): Made of yuzu, shiso and tequila, this cocktail is sweet and smooth on the palate.

Daiquiri: A classic cocktail with the natural sourness of lime and an astringent spirit.

South Easterian: A special cocktail made by Gagan, which is sour and complex. Lemongrass is used as a straw, which is interesting and adds another layer to the drink.

【專訪調酒師Gagan Gurung 最尷尬的時刻是什麽？】

Trái DÂt（左）: 熊貓造型可愛，菠蘿、薑黃、椰奶等的組合味道偏甜，帶東南亞風味。

Omikuji Girl（右） : 柚子、紫蘇葉、龍舌蘭酒的配搭酸中帶甜，容易入口。

Daiquiri：經典的雞尾酒，青檸的天然酸味和微澀令人精神爲之一震。

South Easterian：由Gagan調製的特色雞尾酒，酸味濃烈且複雜，用香茅作飲管相當有趣，更能令飲品添上層次。

Cured Salmon with Dill Crème Fraiche, Beetroot, Apple Salad

12-hour Australian beef short rib, roast onion, chipotle BBQ sauce

【從農場到餐桌的美味盛宴：Scarlett Café & Wine Bar 】

煙熏三文魚配刁草酸忌廉

慢煮12小時澳洲牛肋肉配墨西哥辣燒烤醬

[西營盤PizzaExpress新店 純素薄餅滋味不肥膩！]

Romance on the high seas

Chope Exclusives

It’s raining angpaos!

Free Valentine Vino

Your Romantic Choice Cast your Valentine’s Day vote – it’s a race to be the best!

Chope X VISA Exclusives

Chope Exclusives

“To feel that passion, that burn, that thirst for learning makes you feel more alive and energised than ever. It’s such a great feeling. Keep your passion alive. Remember why you are in it. Starting out is easy, but staying is the hard part.”

【香港扒房推介】特色牛扒餐廳嚴選鋸扒好去處

【銅鑼灣精緻午餐推介細味高級法式日本料理】

【中環大館新餐廳品味雅緻江南菜】

***Omikuji Girl (Right): Made of yuzu, shiso and* *tequila, this cocktail is sweet and smooth on the palate.***

[西營盤PizzaExpress新店純素薄餅滋味不肥膩！]

Your Romantic Choice
Cast your Valentine’s Day vote – it’s a race to be the best!