Celebrity Life

Lox Farms and the Community Foundations for Palm Beach and Martin counties have teamed up to help patients at Jupiter Medical Center make a healthy (and easy) lifestyle shift.

The post Lox Farms launches the Fresh Rx Dinner series appeared first on Palm Beach Illustrated.

Garima Arora, an alum of top kitchens including Noma and Gaggan, has been named the best female chef in Asia for her progressive Indian-Thai restaurant Gaa in Bangkok. 

The post Garima Arora: Best female chef in Asia is the first Indian woman to receive Michelin star appeared first on The Peak Magazine.

Garima Arora, an alum of top kitchens including Noma and Gaggan, has been named the best female chef in Asia for her progressive Indian-Thai restaurant Gaa in Bangkok. 

For more stories like this, visit www.thepeakmagazine.com.sg.

If the phrase “food brings people together” was embodied in a real-life paradigm, the most befitting meal would be none other than the hot pot experience. A group of hungry folks hovering over a bubbling pot of fragrant broth, cooking slices of meat and simmering fresh seafood and vegetables, is quite the belly-warming scene -- it's the epitome of communal dining. From hidden gems in less-explored Tai Kok Tsui to Michelin-recognised restaurants, we bring you our recommendations of the best hot pot spots for your next group outing.

Choi Kee Seafood Hotpot

 

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A hidden gem tucked away in the alleys of Tai Kok Tsui, Choi Kee represents one of the rawest forms of carefree hot pot dining in Hong Kong. It's a late-night joint that grows more lively as the night progresses; diners flood in after 10pm for their signature seafood items: the freshest Pacific oysters, Manila clams, Japanese eel, Alaskan crab and, of course, geoduck and sea urchin (to be devoured sashimi style), which cannot be missed. Don’t forget the handmade shrimp or squid paste that you’ll definitely want to get a taste of.

Tip: Dip your chopsticks in the hot soup before scraping the paste into the pot, as the meat has a thick consistency that isn’t the easiest to handle for hot pot beginners.

Choi Kee Seafood Hotpot, 84 Ivy Street, Tai Kok Tsui, Kowloon, Hong Kong; +852 3580 1562

Dong Lai Shun

 

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Originating from Beijing, Dong Lai Shun has become a local hot spot for Hongkongers looking for high-quality hot pot. A paradise for lamb lovers, it's highly praised for its extensive mutton selection, which comes in the form of paper-thin slices, rolls, chunks, dumplings and meatballs. There are over 15 soup bases to choose from; we recommend a light, silky chicken and fresh coconut broth to bring out the flavour of the ingredients without overpowering the meat. One must-order item from the menu is the white turnip flower: painstakingly cut slices of translucent turnip showcasing the chef’s impeccable knifework; when dipped in the broth, it captures the rich flavours of the soup after a lengthy soak.

Dong Lai Shun, Basement, The Royal Garden Hotel, 69 Mody Road, Tsim Sha Tsui, Kowloon, Hong Kong; +852 2733 2020

The Drunken Pot

 

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If large crowds and going out aren’t your thing, The Drunken Pot is the hot pot option for you, because they’ve recently launched a delivery service that brings quality hot pot right to your door. This includes a huge range of ingredients, four soup bases, condiments for your customised dipping sauce, utensils, a pot, a propane burner and even a tablecloth -- all the bells and whistles you would expect from a sit-down restaurant -- all packed in a convenient recyclable “picnic box”. Select from their carefully curated meal sets, place your order on their website 24 hours in advance and you’re all set.

The Drunken Pot, 27/F, V Point, 18 Tang Lung Street, Causeway Bay; +852 2321 9038 / 2/F, 8 Observatory Road, Tsim Sha Tsui, Kowloon, Hong Kong; +852 2321 9038

Him Kee Hot Pot

 

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Known to locals as the “hot pot experts”, Him Kee has lived up to the title by enticing customers with its uber fresh meats -- namely, the beef brisket clear broth soup with fresh leeks and the Shandong premium marbled beef neck. While not a hot pot dish, we recommend their homemade pan-fried prawn cakes as an appetising nibble while waiting for the soup to bubble up.

Him Kee Hot Pot, 1–3/F, Workingfield Commercial Building, 408–412 Jaffe Road, Causeway Bay, Hong Kong; +852 2838 6116

San Xi Lou

 

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Hotpot kings & queens unite! #hotpotislife #hotinhotout #tasteofhome #shotoniphone #chinesenewyear #因有自信所以美麗

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For those who dare to challenge their heat tolerance, there is no better pepper-packed joint than San Xi Lou. The southwest Chinese-style restaurant is most known for its spicy broth base, made with an overload of blistering green chilis, plus fresh and dried Sichuan peppercorns guaranteeing a tingling and numbing mala experience. And if that doesn’t quite scratch the spice itch, the restaurant also serves signature dishes native to the region like stewed spicy fish/beef and sautéed chicken with red chilli, which can be prepared as dangerously spicy as you desire.

San Xi Lou, 22/F, Coda Plaza, 51 Garden Road, Mid Levels, Hong Kong; +852 2838 8811 / 1102, Food Forum, Times Square, 1 Matheson Street, Causeway Bay, Hong Kong; +852 2111 9952

The post The 5 Best Hot Pot Spots in Hong Kong appeared first on Prestige Online - Hong Kong.

Hong Kong is one of the world’s most exciting culinary capitals, where good food is abundant. In that light, we’ve put together a few of our tastiest tidbits and most memorable morsels that are worth tracking down to try.

Squid Ink Paella at Pica Pica

[caption id="attachment_132202" align="alignnone" width="5647"] Squid Ink Paella Rice from Pica Pica[/caption]

This Spanish tapas bar is the new kid on the block, serving up a variety of tapas from different regions. Find classics such as the Spanish lazy omelet (an over-easy version of the original) as well as inventive dishes like the red prawn hot dot -- which we loved equally. But the ultimate must-order item on their menu is hands down the squid ink paella. The rice itself is made to perfection -- think individual chubby grains with an overload of flavour and texture, with slow-cooked 48-hour pork belly, and generous dollops of garlic aioli.

Pica Pica, G/F Kai Tak Commercial Building, 317–321 Des Voeux Road Central, Sheung Wan, Hong Kong; +852 2811 9880

Handmade Noodles With Pork Slices In Spicy Garlic Soy Sauce at Sichaun Lab

[caption id="attachment_132173" align="alignnone" width="1417"] Handmade Noodles with Pork in Garlic Soy Sauce at Sichuan Lab[/caption]

Turning up Hong Kong’s thermostat with one of China’s bold-flavoured cuisines is newly opened Sichuan Lab. But thankfully for us chilli novices, there is definitely more than Ma-la (or mouth-numbing flavours) on the menu. Some more innovative items include a 52℃ slow cooked smoked duck breast and a very interesting green peppercorn vanilla ice cream. But the best dish for us has to be the handmade noodles with thinly sliced pork in a garlic and soy sauce; bouncy and smothered in the aromatic savoury sauce — it's the perfect noodle dish for Hong Kong’s cooler climate right now.

Sichuan Lab, G/F, 28 Tai Wo Street, Wan Chai, Hong Kong; +852 3126 6633

Apple Tart with Juniper Ice Cream at Roganic

[caption id="attachment_132163" align="alignnone" width="3307"] Apple Tart with Juniper Ice Cream at Roganic[/caption]

British chef Simon Rogan’s new and first overseas venture, Roganic (adjacent to the chef’s development kitchen experience, Aulis), brings forth the modern dining movement with fresh local produce, natural wines, all the while designed with the local palate in mind. Saving the best ’til last, the most memorable dish of the evening was at Roganic’s dessert bar. Much like the other dishes, the Apple Tart was nothing less of a surprise and satisfaction — reinvented with sheets of apple spiralled on a buttery crust and interestingly complemented with Juniper ice cream, an ingredient seemly appropriate for this time of year.

Roganic, UG08, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong; +852 2817 8383

Honey-glazed Barbecue Pork at Tsui Hang Village

[caption id="attachment_132205" align="alignnone" width="2756"] Honey-glazed Barbecued Pork at Tsui Hang Village[/caption]

Celebrating their 40-year milestone, Tsui Hang Village is already a much-loved staple among locals for Cantonese cuisine. There were some exceptional dishes on our last visit, including a belly warming double-boiled abalone and fish soup in a mini papaya, but the most prized dish of them all has to be the char siu, or barbecue pork. Using pork shoulder, with the perfect ratio of 70% lean meat and 30% fat, the char siu was incredibly tender with charred and caramelised edges (the best bits!), sweetened by their signature honey soy sauce. It’s plated with a side of glazed yellow beans too which we couldn’t seem to stop eating.

Tsui Hang Village, Mira Place 1, 5/F, 132-134 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong; +852 2376 2882

Octopus Al Pastor at Los Sotano

[caption id="attachment_132158" align="alignnone" width="1304"] Octopus Al Pastor at Los Sotano[/caption]

Tucked in the basement on LKF, is a hidden Mexican gem, Los Sotano. Commonly misunderstood as just a tequila bar (though it does have a tequila library housing over 100 varieties of the agave spirit), the menu at this alcove is authentic Mexican fare with an inventive twist. The dishes here are all very much instagrammable, with the table showstopper being the Octopus. The difficult-to-handle protein was marinated in a spice rub and grilled just right to retain its succulence without being undercooked. The spices in the dish were harmonised with fresh garden vegetables and decorated with edible flowers for a splash of colour on the plate.

Los Sotano, Basement, 21 D’Aguilar Street, Lan Kwai Fong, Central, Hong Kong; +852 2970 3887

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The post The Top 5 Dishes We Ate in February 2019 appeared first on Prestige Online - Hong Kong.