Celebrity Life

Did you ever imagine the day would come that the public was being begged to stay at home? Restaurants being closed and confinement to the house means a lot more meals eaten at home, but also, some extra time on our hands. What could be a better time to brush up on your cooking skills […]

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Straight from the grove, local citrus dials up the zest in these inspired plates

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Hong Kong is one of the world’s most exciting culinary capitals, where good food is more than 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.

Aulis

To say that the new seasonal dishes at Simon Rogan's development kitchen are stunning is an understatement. The new menus, led by Sous Chef Karl Steele, showcase some fantastic produce from local growers and suppliers in the region, so it's as fresh as you can get it. A 10-course spring menu is available for dinner, and a 9-course menu is offered at lunch on Saturdays. In both menus, you'll find some of Aulis' newest creations including a 42-day aged beef, and dishes like the king oyster and fermented black garlic, New Territories tomatoes with the sweetest king crab, and my new favourite: Stout sourdough and whipped mushroom. Think airy umami-packed mushroom parfait spread liberally on a warm, crunchy and beautifully fragrant slice of sourdough bread. This is the type of bread you do not want to miss to save room for other dishes.

Aulis, UG08, Sino Plaza, 255 Gloucester Road, Causeway Bay; +852 2817 8383

La Rambla by Catalunya

The new Sunday Brunch at La Rambla by Catalunya has been designed to whisk you away to a Spanish mercados gastronómicos (or gourmet food market) without ever having to leave Hong Kong. The main purpose of course, is to provide a safer environment for guests, so that dishes that were previously available at their buffet is instead served directly at your table. This includes all the tapas, salads, cold appetisers and charcuterie. Other elements such as the Butcher's Corner and Seafood Market are there for guests to choose the produce at before the chef grills away. One item definitely worth ordering is the 3XL Butterflied Spanish red prawn, which you can choose to have with salsa verde, chimichurri or other sauces.

La Rambla By Catalunya, 3071-73 Level 3, IFC Mall, 8 Finance Street, Central; +852 2661 1161

The Diplomat

If you have yet to discover this speakeasy pub concept by acclaimed mixologist John Nugent, you'll want to keep it in your books for all the fun and flavourful cocktails they have on offer. However, it's not just the drinks that will pull you in, as the pub grub is likely to impress you just as much. The menu of snacks and hot dishes feature some familiar and hearty items including Black truffle mac & cheese, and the already famous Diplomat Burger, but it's the Suckling pig cubano that delighted with its smoky, succulent meat and crispy skin, cut through with mouth-puckering pickles and mustard.

The Diplomat, LG/F, High Block, H Code, 45 Pottinger Street, Central; +852 3619 0302

Duddell's

If you're in the 'eat dim sum any time of the day' camp, then I think we can be friends. And since we're friends now, we can enjoy Duddell's new all-day set menu which features an assortment of their signature dim sum together. Highlights include the classic 12-fold Shrimp dumpling, Pork and shrimp dumpling with conpoy, Truffle fried pork dumpling and of course, my all time favourite, the Crispy barbecued pork bun. So satisfying, I think I'll go with, or without you.

Duddell's, Level 3 Shanghai Tang Mansion, 1 Duddell Street, Central; +852 2525 9191

Castellana

For Easter, Italian fine dining restaurant Castellana is presenting a limited menu to celebrate the occasion. The seven-course menu is scrumptious from start to finish, but the true star of the show is the Slow cooked milk fed lamb leg in Piedmont style. The meat is beautifully cooked to absolute perfection with very minimal gaminess, extreme tenderness (think hot knife cutting through butter) and is artfully paired with crispy artichoke for a balance in flavours and textures. It's best enjoyed with a glass of Piedmont red recommended by their expert sommelier.

Castellana, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay; +852 3188 5028

Rubia

One of the newest restaurants in town is Spanish restaurant, Rubia. Pioneered by the team behind tapas bar Pica Pica, Rubia is also true to its roots in Spanish cuisine with a key focus on hand-reared beef. The Rubia Gallega boneless ribeye is what a perfect steak should be – flavourful and juicy – and comes with a side of sweet Spanish Piquillo peppers, hand-cut Patatas frites, and house salad in mustard dressing. Apart from the mouthwatering beef that one must order, the Black fideos cooked in lobster stock with Carabinero and aioli is also worth a special mention. The saucy, briny seafood dish if full of flavour, and comes with the final flourish of sweet buttery roe from the prawn head for that extra hit of umami.

Rubia, Wisdom Centre, 35-37 Hollywood Road, Central; +852 2889 1199

The post The Top 6 Dishes We Ate in March 2020 appeared first on Prestige Online - Hong Kong.

The first time I tasted one of Chef Natsuko Shoji's sweet creations, it was at an all female chefs collaboration hosted by Chef Vicky Lau of Tate Dining Room in Hong Kong.

Not only did it celebrate the power of female chefs in Asia, but it also showcased exceptional culinary talent in one impressive luncheon. The dessert served was Chef Shoji's Miyazaki mango rose atop diplomat cream and sablé; a rich, luscious yet beautifully bright and refreshing confection that has remained in my dessert dreams to this day. And if you have yet to come across her fashion-inspired and fruit-topped work at her Tokyo-based restaurant Été, you are likely to now, since she's been crowned the 2020 winner of Asia’s Best Pastry Chef Award -- an award presented by Asia's Best 50 Restaurants and sponsored by Valrhona.

What's behind the name Été [the French word for summer]?

My name, Natsuko Shoji, means “summer child”. I wanted my business to be successful and [I named it Été] so that customers can know and remember my name easily. I worked at French restaurants and my cuisine is French.

[caption id="attachment_199726" align="alignnone" width="887"] Natsuko Shoji of Été[/caption]

How would you describe your style of pastry and dessert?

Fashion-inspired. You can see my perfectionism, obsession with detail and creative vision in my work. Thanks to the different seasons, I am also able to stick to uncompromising quality, and create figuratively-shaped fruit cakes that embody the artistic qualities of Japanese cuisine.

Why are they inspired by fashion? And do you draw your inspiration from other areas?

My mom has always loved fashion, and that had an influence on me. I love fashion too, that is how Été’s cakes were born. I would say that art has inspired me as well. Artists like Takashi Murakami for example. I remember when I was in junior high, I was so shocked to see his artwork with Louis Vuitton in the shop window. I wished I could work together with him someday. After opening Été, this was one of my goals and I recently had the privilege to collaborate with him in creating a special mango cake and a box of chocolates.

[caption id="attachment_199723" align="alignnone" width="823"] Chef Natsuko Shoji's collaboration with artist Takashi Murakami[/caption]

Will you be collaborating with any other brands or artists?

I would love to work with Tomo Koizumi, a Japanese dress/costume designer. I am a big fan of his work -- it's all so stunning and colourful.

When did your passion for pastries come about?

When I was in junior high school, I made cream puffs in home economics class. I thought the way the dough swelled was very interesting, so I made a lot of them at home to give to my friends. They were very excited about it.

Who has been your biggest influence?

Chef Hiroyasu Kawate of Florilége.

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What was it like working with Chef Hiroyasu Kawate?

Kawate-san taught me to keep in mind that the guests are top priority -- no matter what it takes. The guests deserve the perfect experience every single time. Every day, I appreciate his training more and more, especially as I have my own restaurant now. His training has really helped me. Not just as a pastry chef, but as a chef in general, because I put my heart and soul in my cuisine, just as much as my cakes. It has made me realise the importance of putting guests first, no matter the circumstance.

Do you have a favourite dessert?

Tarts, chocolate, and cheesecake paired with vintage champagne and wines.

What  is your favourite ingredient to use?

Mangoes.

[caption id="attachment_199734" align="alignnone" width="867"] Chef Natsuko Shoji's signature dessert is the mango rose cake which uses seasonal Miyazaki mango atop diplomat cream and a sablé biscuit base[/caption]

What does Asia's Best Pastry Chef Award mean to you?

I’m very glad to have been acknowledged and to have my work recognised. Not only in Japan, but throughout Asia -- especially as a female chef.

Do you think the award will help to shine a light on female chefs too?

Throughout my career as a chef, I often get asked about how I feel about being a female chef in a male dominated industry by many of my peers. Many people think that this kind of job is only fit for men because it’s not easy, it’s challenging, it’s physically gruelling, and women are supposed to just stay home and do housework. This is the perception that I want to change. I believe that as long as you put your heart and soul into what you do, no matter how difficult it is, it can be achieved and it can bring a high level of fulfilment. I have loved every single bit of being a female chef and it will be my biggest achievement to have been perceived as an equal to those great male chefs in the industry.

[gallery size="full" ids="199750,199749"]

Any plans to expand in the near future?

Not at the moment. It would be really difficult to keep the quality that I have at Été now, if I were to expand. I want to keep perfecting what I have and do it better each day. There is only one of Natsuko Shoji, and I cannot be at many places at once!

When can we get a taste of your cakes in Hong Kong?

I love Hong Kong. Hopefully as soon as possible.

The post Asia’s Best Pastry Chef 2020 Natsuko Shoji of Été on Cakes and Equality in the Kitchen appeared first on Prestige Online - Hong Kong.

Due to recent travel restrictions happening around the world, the eighth edition of Asia’s 50 Best Restaurants was not held in the Saga Prefecture of Japan, where the awards were originally to be hosted.

Instead, they were announced virtually on Facebook. The virtual edition of the prestigious awards ceremony, sponsored by S.Pellegrino & Acqua Panna, was the first of its kind in the history of 50 Best and as always, were put forward to recognise the achievements of chefs and their teams over the last 12 months.

This year, 7 new entries and 1 re-entry appeared on the list and awarded restaurants across 10 countries. Here in Hong Kong, 8 restaurants were awarded a place on Asia's 50 Best list, while 2 restaurants from Macau were recognised as well. At the top of the list and awarded both Singapore's and Asia's Best Restaurant for a second year is Odette. Helmed by Chef-Owner Julien Royer, the modern French restaurant, inspired by his grandmother, won the hearts of many once more.

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Meanwhile in Hong Kong, Cantonese restaurant The Chairman jumped from 11th place to 2nd place -- taking the award for the best restaurant in China. The restaurant, loved by many in this city, takes on the traditional flavours of Chinese cuisine and celebrates it simply yet gloriously. Here, Chef-Owner Danny Yip looks to local suppliers and fishermen for their ingredients while ensuring as much organic produce as possible.

[caption id="attachment_199192" align="alignnone" width="938"] Flower Crab, The Chairman[/caption]

Other Hong Kong restaurants on the list include neo-Parisian bistro Belon which, under the culinary direction of Chef Daniel Calvert, jumped from 15th to 4th place; modern Asian-inspired French restaurant VEA, helmed by Chef Vicky Cheng, also made a giant leap taking them from 34th to 12th on the list;  David Lai's Neighborhood climbed up to 19th place; while Chinese restaurants Seventh Son and Lung King Heen, and Chef Umberto Bombana's 8½ Otto e Mezzo Bombana were amongst the top 50 restaurants, too.

A special sustainable mention was given to Amber which, thanks to Chef Richard Ekkebus' innovative culinary endeavours, presented them with the Sustainable Restaurant Award this year. Having reopened in May 2019 after a four-month hiatus, Ekkebus took out the heft in fine dining and replaced dairy, while cutting down on sugar and salt, with seasonal, sustainable produce and clean cooking.

[caption id="attachment_199210" align="alignnone" width="1140"] Kombu-cured horse mackerel with celtuce, seaweed, cucumber and wheatgrass sauce, Amber[/caption]

Additional awards featured the Miele One to Watch, which was presented to Chef Prateek Sadh of Masque in Mumbai, India. Considered the country's most experimental kitchen, Masque is changing the perception of Indian food, plate by plate; The American Express Icon award was deservedly presented to famed kaiseki chef and author Yoshihiro Murata of Kikunoi Restaurant in Gion, Kyoto; The Inedit Damm Chef's Choice award was voted by his peers and presented to Yusuke Takada of Osaka's La Cime for all his good work; Asia's Best Pastry Chef crowned the lovely Natsuko Shoji of Été who continues to create her sweet cakes inspired by the world of fashion; and Asia's Best Female Chef spotlighted Cho Hee-sook of Seoul's Hansikgonggan for all her work in preserving traditional Korean cuisine.

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The full list of Asia’s 50 Best Restaurants of 2020:

1. Odette -- Singapore (Best Restaurant in Singapore and Asia)
2. The Chairman -- Hong Kong (Best Restaurant in China)
3. Den - Tokyo, Japan (Best Restaurant in Japan)
4. Belon -- Hong Kong
5. Burnt Ends -- Singapore
6. Sühring -- Bangkok, Thailand (Best restaurant in Thailand)
7. Florilege -- Tokyo, Japan
8. Le Du -- Bangkok, Thailand
9. Narisawa -- Tokyo, Japan
10. La Cime -- Osaka, Japan
11. Les Amis -- Singapore (Gin Mare's Art of Hospitality Award)
12. VEA -- Hong Kong
13. Indian Accent -- New Delhi, India (Best Restaurant in India)
14. Mingles -- Seoul, South Korea (Best Restaurant in Korea)
15. Gaa -- Bangkok, Thailand
16. Sorn -- Bangkok, Thailand (Highest Climber Award)
17. Il Ristorante Luca Fantin – Tokyo, Japan
18. Mume -- Taipei, Taiwan
19. Neighborhood -- Hong Kong
20. Fu He Hui -- Shanghai, China
21. Jaan by Kirk Westaway -- Singapore
22. Wing Lei Palace -- Macau
23. Sichuan Moon -- Macau (Highest New Entry)
24. Nihonryori RyuGin -- Tokyo, Japan
25. Seventh Son -- Hong Kong
26. JL Studio -- Taichung, Taiwan (New Entry)
27. TocToc -- Seoul, South Korea
28. Zén -- Singapore (New Entry)
29. Sazenka -- Tokyo, Japan
30. Ministry of Crab -- Colombo, Sri Lanka
31. Amber -- Hong Kong
32. 8½ Otto e Mezzo Bombana – Hong Kong
33. Lung King Heen -- Hong Kong
34. Hansikgonggan -- Seoul, South Korea (New Entry)
35. Ode -- Tokyo, Japan (New Entry)
36. Raw -- Taipei, Taiwan
37. Locavore -- Bali, Indonesia (Best Restaurant in Indonesia)
38. Paste -- Bangkok, Thailand
39. Bo.Lan -- Bangkok, Thailand
40. La Maison de la Nature Goh -- Fukuoka, Japan
41. Ultraviolet by Paul Pairet -- Shanghai, China
42. Corner House -- Singapore
43. Shoun RyuGin -- Taipei, Taiwan
44. Toyo Eatery -- Manila, Philippines (Best Restaurant in Philippines)
45. Bukhara -- New Delhi, India (Re-entry)
46. Sushi Saito -- Tokyo, Japan
47. 80/20 -- Bangkok, Thailand (New Entry)
48.  L'Effervescence -- Tokyo, Japan
49. Inua -- Tokyo, Japan (New Entry)
50. Nouri -- Singapore

The post Asia’s 50 Best Restaurants 2020: The Results Are In appeared first on Prestige Online - Hong Kong.