Food & Recipes

Noodles

Noodles are so synonymous with Hong Kong and what better way to enjoy them than to cook your own. Head to Kang Kee Noodles Ltd, G/F 4 Tai Wo Street, Wan Chai, for a fresh and wholesome selection. They really understand flavours and they get it right. Abalone, scallop, shrimp, fish, buckwheat, spinach and sesame are just some of what is on offer. Apparently the egg ones are best for frying. They also have fresh dumpling skins which you can use with our own recipe here. For delicious noodles and dumplings on the go head to Mak’s Noodle, G/ F 77 Wellington Street, Central, or Tsim Chai Kee Noodle, 98 Wellington Street, Central. Every time I go there after midday there’s a queue, so mornings are best to beat the rush.

Cupcakes

Cupcakes are a fun alternative to the traditional cake for a party. As you can see from our recent shoot we also found that Perspex trays are the perfect way to bring out the child-friendly potential which makes them a hit for anyone with children or a youthful sweet-tooth. Shop for all your cupcake needs at New Chun Fat, 277 Shanghai Street, Yaumatei, Kowloon. Tel: +852 2388 5318. Here you will find a treasure-trove of patty-pans, small stainless steel tins and other bits and pieces you might want for the perfect cup-cake. I Love Cake, G/F 188 Wan Chai Road. Tel: +852 2671 2644 in Wan Chai has all the toppers and candles you could imagine, plus little cake tins. At my house there are always personal garlands – paper doilies, strips of wool, fabric, and colourful string – which give character to any party. Keep the icing simple, add fresh flowers – how could you refuse anything as pretty as that?

Googg Bakery

Just a quick post today. We recently discovered Googg Bakery, not far from the buzz of Hong Kong’s Sham Shui Po, the bakers here are making fresh biscuits into novel shapes – Stylebrief particularly loves the ring, horses and alphabet ones. Their delectable handiwork can also be found at Unar Coffee at the Star Ferry in TST.

Googg Bakery, Shop 12, Ground Floor/ Cheung Fai Building, 401-405 Po On Road, Cheung Sha Wan, Kowloon. Tel: +852 3460 3304

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Indian spices

I love the day-to-day living in Hong Kong. It’s an international mix of people: my neighbour is French; another friend is Spanish (she has the best sandals from San Sebastian); I buy my stationary from the delightful Hong Kong local Mr Ho at Po Man’s in Happy Valley, and when I’m looking for authentic spices to make an Indian dish I visit Chungking Mansions in Kowloon. The building is far from glamorous – design circa 1960s, but inside is a series of stalls selling all the herbs, spices, ghee and flours you would need for an Indian feast. I asked an Indian friend for her chola masala recipe. She explained that chloa masala is a northern Indian dish and that it’s mostly had with Batura (deep fried Indian bread) but following her suggestion, we served it with roti as she explained it was the healthier option.

Strawberry Fields

While they’re still in season, we went out to the Strawberry Farm in Tai Po and picked some strawberries. They were deliciously ripe and organic and we ended up with two full boxes! I made a healthy strawberry cordial with fresh basil and black peppercorns. Serve these up for guests mixed with sparkling mineral water – they also look very pretty at any gathering and kids especially love the taste. See recipe below.

Directions: We drove to the Strawberry Farm which is next door to the Tai Mei Tuk BBQ King on the right hand side off Ting Kok Road in Tai Po District (look for the big yellow sign showing strawberry picking on the right hand side just after the BBQ King). If you want to go by MTR then the closest MTR stop is Tai Po Market on the East Rail Line. From there, take KMB bus 75k or a green New Territories taxi. There are plenty of signs so it is easy to find.

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Buddha’s Hand

At the moment the Buddha’s Hand Citron plant is in season. They have a fresh, lemony aroma and the flavour is subtle without any juice. Unlike a lemon there is no juicy flesh so slice them lengthwise and use only the rind. They are used to flavour lemon liqueurs, specialty vodkas and to add a fresh and lemon scent to beauty products. Even the scent of a room can also be reinvigorated by hanging them around the home. They’re one of the oldest members of the citrus family and a native of China so if you want to experiment with some original flavour in the kitchen or add some colour to the fruit bowl seek out these lovely bright yellow things at the Flower Market in Kowloon or search for them at fruit and vegetables markets around Hong Kong.

Halloween

With Halloween just a few days away we thought we should post a shoot we recently worked on for Playtimes magazine. We found some great suppliers and ideas that might help get you in the mood for some spooky fun. The cupcakes and cakepops are from Party Mate Cakes and we commissioned mini pumpkin pies from RJ at Tai Tai Pie Pies. Ghost meringues, jelly cups and vanilla monster milkshakes kept us busy in the kitchen. And for party craft we painted a wall with blackboard paint from Tin Kwan Paint Pigment Company, G/F 157 Tai Nam Road, Kowloon.Tel: +852 2555 8866, which has blackboard paint in any colour. For blackboard paint on Central side visit Yuen Fat Ho, G/F 77 Hollywood Road, Central.Tel: +852 2546 8931. For tutus in Halloween shades go to Pottinger Street, Central or P3 Fashion Accessories Company, 97 Nam Cheong Street, Kowloon. Tel: +852 2196 6805. Black and white butterflies sewn on white and black singlets were found at 1/F Wong Chuk Street, Sham Shui Po, Kowloon. White paper bags are in plentiful supply at 274 Yu Chau Street, Sham Shui Po. Kowloon.Tel: +852 2396 1675.

Essence of Vanilla

Recently my sister ‘taught’ me a new appreciation for home-made vanilla essence – it’s without sugars or preservatives. And I have to say the end product looks so great it should be valued as a work of art plus it makes a wonderful gift, too. I don’t know where she found the recipe but she told me her process:

Grab a glass jar with a good lid – great vintage ones are available here in Hong Kong, Central from Cat Street curios shops – or copy my sister and use a small bottle of vodka. Pour 200ml vodka into a clean glass jar and split three to four vanilla beans without cutting to the end and put into the jar. Store in a cool, dark place – give it a shake now and then so you keep infusing the vodka with the vanilla pods. In three- four months you will have perfect vanilla essence.

Mooncakes

The cake shop at the Mandarin Oriental, Hong Kong has been providing people with delightful desserts since the 1970s. During the time of the Mid-Autumn Festival the store is on a constant buzz with customers continually arriving at the door when a team of dedicated pastry experts bake an elegant delicacy called ‘Mooncake’. The festival is for lunar worship and moon watching; the cake is typically round or rectangular pastry with a rich filling made from lotus or red bean seed paste and often with one or two salted duck egg yolks. My first experience of the Mooncake was when my boss at Hong Kong Tatler gave all the staff their very own Mooncake; it seems to be a tradition here in Hong Kong. Although you never could eat a whole one by yourself – a small wedge with Chinese tea was just enough.

If you are looking for Mooncake moulds make your way to Shanghai Street, Kowloon. Our two favourite shops for cooking moulds are Kwong Fai Steam-Case & Kitchen Ware, G/F 275 Shanghai Street, Tel: +852 2780 9980 and Man Kee Chopping Board, 340 -342 Shanghai Street, Tel: + 852 2332 2784.

Ginger Jars

In China – about the mid-19th century – ginger jars were a way to store goods and export ginger, salt, oils and spices out of the country. The oriental symbols and designs are beautiful; double happiness is often inked on the blue and white jars and some colours have different meanings (one is fit for an emperor, others are given for weddings and special occasions). The ginger jar also looks pretty fine in a bathroom or on a delicate armoire in a bedroom.

Belinda’s mum, who once worked in outback Queensland, speaks of the days when the travelling hawkers journeyed with their wares, and in their carts filled with linen, pots and pans were ginger jars. A gift was often made of them to Belinda’s mother from her mother all the way from the Blue Mountains, stocked with Chinese stem ginger – and she still has the collection in her home, too.

Chocolate Lychees with Stem Ginger recipe below from Belinda’s mum…

It’s not easy to source an antique ginger jar with no breaks or cracks. Try fossicking for old and new ginger jars in Hong Kong at Tung Shan Porcelain Co, Shop 2, G/F, Ying Pont Building, 69- 71 Peel Street, Central, +852 2857 3665 and Yuet Tung China Works units 1-3, 3/F, Kowloon Bay Industrial Centre, 15 Wang Hoi Road, Kowloon, +852 2796 1125.

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