Blessed Tofu Skin Pocket stuffed with Sweet Potato Noodle

Five Veggie Rice, BiBimBap

Penfolds Vineyard of McLauren Vale is the place where grapes are sourced for Penfolds Grange and St. Henri Shiraz.

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We know that you were a chemistry and mathematics teacher before, how does this background help you with winemaking?

PG: The role of winemaker is craftsman, scientist, performer and bon vivant. As a former science and mathematics teacher, much of the science and chemistry knowledge that I gained in my 4 years of studying chemistry helped me with studying winemaking. The teaching and communications aspect of my previous 8 years of teaching experience has also helped me better connect with people to explain our wines and winemaking philosophy.

 

Please describe the moment when you first fell in love with wine.

PG: It was during my university days and all a bit of a blur, my appreciation of the drop evolved as a gradual realization, wine became something that just made sense to me. It’s like death in a way in the manner that you don’t know how to deal with it at the time. It only hits you later, the realization of what you’ve missed when you go back to a bottle and see what you lost. You think, “that is profoundly wow.” All my mates were buying cars and I was buying Grange.

I love tasting wine, I love drinking it, I love talking about it. I particularly like making it. It starts with this little thing called a grape and then it becomes a AUD $100, $200, $800 bottle. It’s the ultimate in value added. There’s a bit of alchemy, a bit of magic, a lot of science and a lot of luck.

 

The 2016 Grange received not just one but two perfect scores upon release with – 100/100 points from Ken Gargett and 20+/20 from Matthew Jukes.

01 (From left to right) Honey and Lavender Delight, Avocado and Crab Sesame Cone with Lavender and Pistachio.  02 (From left to right) Coconut Passion Fruit and St Germain Verrine, Foie Gras Sandwich with Mushroom, Raspberry and St Germain Duxelles.  03 Decorated with shiso leaf and strawberry slices, the Berries Elixir cocktail features St Germain Elderflower Liqueur, sake, lemon juice and strawberry puree; topped with champagne to give it a tingly finish.   04 With a romantic purple hue coming from the butterfly pea-infused white vermouth, the Summer Meadow cocktail is made with a base of St Germain Elderflower Liqueur and Ungava gin, and garnished with dried pineapple and lychee.

Avocado and Crab Sesame Cone with Lavender and Pistachio is disguised as a cool ice-cream cone. Sprinkling with lavender and pistachio dust, I tasted ice cream-like avocado mousse atop crab salad inside, readying my appetite for the feast to come.

After the savoury items, let us cleanse the palate with Chrysanthemum and Pomegranate Jelly Sphere before moving on to the sweet confections. Another dessert creation with St Germain Elderflower Liqueur is Coconut Passion Fruit and St Germain Verrine, which is my personal favourite. Topped with crystal clear jelly made of St Germain liqueur, the jelly sparkles like diamonds under the sun. With layers of refreshing passion fruit mousse, almond moist cake and heavenly smooth coconut panna cotta, it houses a symphony of textures and summer fruit flavours in one cup. To savour different levels of sweetness, it is recommended to taste all elements on one spoon.

Honey and Lavender Delight is reminiscent of French romance and fantasy. The honey jelly in the center and the floral notes of lavender mousse share a light and delicate taste, where the bottom crunchy layer adds crispy textures. The enduring floral notes of lavender take me back to the lavender fields in Provence France.

Lemon and Lime Cake may seem unremarkable at first, yet it evokes my appetite the most. Covered with a thin slice of white chocolate, the fluffy cake is filled with soft and creamy lime custard inside, giving a bright and refreshing taste like bathing in golden sunshine. Strawberry Yoghurt Cake is also sweet and delightful, stimulating my appetite. As for Coconut and Mango Choux, the whipped coconut cream complements the nectarous mango perfectly, making me reluctant to finish the last bite.

Finally, let us round out this summer dream with a glass of Berries Elixir cocktail. Decorated with shiso leaf and strawberry slices, it features St Germain Elderflower Liqueur, sake, lemon juice and strawberry puree; topped with champagne to give it a tingly finish. This summer afternoon tea with a tipsy twist is going to win every dessert lover’s heart.

Guests who enjoy Summer Meadow Afternoon Tea can purchase the St Germain Gift Box at a special price at HK$300/set (original price: HK$468/set).

Good food and wine have the ability to transform a dinner into a kind of love affair. In fact, a dinner is not complete without fine wine. One will immediately think of the classic Georges de Latour from Beaulieu Vineyard (BV), which has been served by numerous American presidents at White House State dinners.

Beaulieu Vineyard was founded by Georges de Latour in 1900. With his viticulture and winemaking expertise from Bordeaux in France, he immigrated to California with his wife and established his own winery in the Rutherford district of Napa Valley.

To celebrate Georges de Latour’s 80th anniversary, Beaulieu Vineyard launched the 2016 new release of Georges de Latour Private Reserve Cabernet Sauvignon. Receiving praise from critics including a 97-point score from Robert Parker’s Wine Advocate, the wine is undoubtedly of suberb quality.

With notes of black currant, blueberry, blackberry, violet and wild sage, the vintage release brings an exquisite array of acidity and balance, with depth and elegance, yet offering strength and structure that reminds us of the sunny Californian landscape.

In honour of this special day, the renowned Austrian wine glass brand Riedel joined hands with Beaulieu Vineyard winemaker Trevor Durling to create a new custom glass for Georges de Latour. The bold design honours the style of the wine, its winemaking and history of the winery.

Every cocktail is a different chapter of life, each with a unique taste and story. Swiss MOVENPICK® ice cream teamed up with Perfume Trees Gin, Hong Kong’s pioneering gin brand, debuting a new Gin & Tonic cocktail. The glass of clear liqueur is dressed in a tulle made of smoke, topped with a scoop of creamy lemon and lime MÖVENPICK® sorbet, giving a bright and refreshing taste. I can tell this cocktail represents a simple, joyful chapter of life.

Another new creation is Perfume Cotta, a delightful blend of MÖVENPICK® Panna Cotta Ice Cream and gin, topped up with an in-house infused gin and hazelnut cream. The pastel pink cream brings sweet and delicate flavours, as if telling a romantic love story.

The world of cocktails is endless. Take on your journey, explore and savour every flavour; and discover life with exclusive cocktail remedies.

Conquering the uphill trail from Lan Kwai Fong to Wyndham Street, I was instantly drawn by the massive crown logo of Crown Super Deluxe outside the LKF Tower, luring me into a lavish teppanyaki affair.

As if returning to Tokyo in the ‘60s when opulence was king, the restaurant adopted royal purple as its theme colour, featuring bespoke design concepts by Sean Dix who specializes in restaurant and bar projects. All of the interior elements are custom – from purple carpet, raw form-cast concrete to flashing neon signs, giving a sense of aristocratic mansion. Next to the central octagonal teppan erects a golden onyx counter, depicting the beautiful arbors that are commonly seen in Japan, complemented by mustard velvet mid-century inspired armchairs. The East meets the West in a new concept style of luxury and prestige.

As soon as I sat down, the attentive server offered to help me put on their purple crown-logo eating bib, and made me feel very welcomed. While waiting for the veteran teppanyaki chef Toru Takano, I was amused by the performance next-door where chef Ami Hamasaki was throwing food through the air on her teppan. Listening to the whispers of Japanese guests sitting nearby, the ambience gave me an illusion of being in Japan. With the smell of tempting cooking flowing in the air, I looked forward to the feast ahead.

The veteran teppanyaki chef Toru Takano has specialised in teppanyaki for over ten years; he found joy in both cooking and also in meeting new people across a counter. 

The restaurant recommended the 8-course Deluxe set menu which I had this time. To begin with, Chef Toru showed up to the table with a plate of giant white garlic from Japan; Japanese garlic has a more prominent taste compared to those commonly found in Hong Kong. When placed on the teppan, the garlic exuded a strong, mouthwatering scent right away. As Chef Toru continued to stir fry the garlic, they turned into delicate golden flakes, and were reserved to pair with the Wagyu beef later. At the same time, the appetizer – Tokushima Fruit Tomato with Japanese Sea Salt was served. The sweetness of Tokushima fruit tomato is no different from those I had in Japan. It has a tender taste and sweet juice that bursts in the mouth; while dipping it in sea salt further elevates its freshness.

As the server presented a silver dining trolley showcasing a premium selection of beef from different origins, I knew the highlight of tonight – A5 Kagoshima Wagyu Beef, was coming next. As Chef Toru placed the luscious, well-marbled steak on the teppan, he dazzled us with delightful, flamboyant tricks, turning this meal into an entertaining and intriguing dining experience.

Kagoshima Wagyu beef is known for its tender texture and full-flavoured essence; cooking it on a teppan helps to achieve a crispy, caramelised surface, while still retaining a juicy, moist and tender texture. The ribeye steak was cooked just to the point of juiciness, between rare and medium. Pairing the rich, marbled texture of Wagyu beef with lighter, fresher flavours like ponzu sauce and freshly grated wasabi is a perfect match. The tenderloin steak provides extra beefy flavour; it can be paired with creamy roasted sesame paste or garlic soy sauce to enhance the full robust flavour of the cut cooked on the teppan.

Seeing Chef Toru cover the Wagyu with a flat-top teppanyaki grill cover, “why not use the usual round-shape ones on the market?” I asked. He explained that in order to present the authentic Japanese teppanyaki, he especially tailor-made this flat-top grill cover from Japan. This demonstrated Chef Toru’s dedication and pursuit of excellence. At this time, I noticed Chef Ami came over and whispered to him from time to time. They turned out to be a teppanyaki couple; both specialised in teppanyaki for over ten years. Since their encounter 12 years ago at a teppanyaki restaurant in The Gold Coast, Australia, Toru had followed Ami around the globe until she agreed to marry him. Who knew the earnest Chef Toru had such a romantic side?

The meal was rounded out by Lobster Miso Soup and Wagyu & Garlic Fried Rice.

Watching Chef Toru showing off his culinary skills, my mind was already on another dish – Teppan Spiny Lobster in Coral Butter. The sizzling sound of the lobster tail when put on the teppan and its delicious scent filled in the room. Chef Toru then blended the coral in the lobster head with melted butter, making the most sublime sauce for the dish. The lobster meat was thoroughly grilled to achieve a toothsome texture, pairing it with the deluxe coral butter gave it an intense richness, with a slice of teppan-grilled garlic bread placed at the bottom to soak up all the glory; this dish is truly the star of the show. In fact, Chef Toru believes the best, fresh produce should be cooked simply, just adding a little pinch of sea salt and black pepper is enough to highlight the original flavour of the ingredients. The meal was rounded off by Lobster Miso Soup and Wagyu & Garlic Fried Rice.

Soon after, we moved to the dessert and whisky lounge where elegantly retro French patisseries were served on antique china plates. The signature dessert – Chocolate Millefeuille is built upon layers of flaky puff pastry with rich chocolate cream filling; while the Coconut Custard Tart is a creamy custard tart with whipped coconut cream and shredded coconut on top. Make sure you try out the excellent companions of fresh Japanese seasonal fruits and the lounge’s selection of signature Japanese whiskies and American bourbons before you leave.

After the meal, I was overwhelmed by Chef Toru’s dedication to authentic Japanese teppanyaki and the charisma of our culinary interpersonal relationship where he wholeheartedly looked after his guests. As Chef Toru illustrated; Omotenashi represents the heart of Japanese hospitality; “Omote” means public face, “Nashi” means nothing and combining them means every service is from the bottom of the heart – honest, no hiding, no pretending. “While I am cooking these seasonal ingredients, using different cooking methods, and maintaining conversation with guests, I am able to provide the type of individual service that is at the heart of Omotenashi,” he added. Although we are unable to travel to Japan for the time being, coming to Crown Super Deluxe can be an alternative for an authentic Japanese experience, I am already planning my next visit.

The signature dessert – Chocolate Millefeuille is built upon layers of flaky puff pastry with rich chocolate cream filling.

Modern Traditional Assorted Luxury Mini Mooncakes

Golden Leaf at Conrad Hong Kong presents a fine selection of traditional handmade mooncakes and festive hampers over this Mid-Autumn Festival. Their Chef Tony Wan Chung Yiu has prepared an array of coveted homemade mooncakes, such as the Golden Leaf Assorted Luxury Mini Mooncakes that features 4 new flavours including red bean paste with mandarin peels, green tea paste, charcoal baked golden sweet potato and black sesame paste. The contemporary inventions come with buttery golden crust filled with salted egg yolk oozes sumptuousness in every bite. While mini mooncakes have always been the perfect choices for gifting, the traditional mini creamed egg yolk mooncake highlights balanced flavours between sweet and savoury, with a creamy interior that goes well with a cup of tea.

Chef Ken, who was born and raised in Hong Kong, lived with his grandmother chef since he was young and thus fell in love with cooking.

As the situation of the coronavirus epidemic has gradually improved, the market is once again flourishing with new fine dining restaurants. West Kowloon has been the city’s buzziest hotspot to soak up the skyline of late, and this new opening of Asian French celebrity dining restaurant PANO, the only standalone two-storey restaurant on the museum strip, is sure to impress us with its unobstructed, high-rise view of the harbour.

The founder and executive chef of PANO, Ken Lau, is a young veteran with 26 years of cooking experience. Previously held successive posts at Verandah, Chesa, Felix and Gaddi’s in the Peninsula Hotel, Lau is best at Italian and French cuisine. With a keen sense of taste and culinary art, he opened his first restaurant Mia Trattoria, followed by Palco Ristorante, a collaboration with famous artist manager, Palco in 2010.

In just a few years since its opening, PANO has become enduringly popular among the celebrity and executive circles, including Chow Yun Fat, Tony Leung, Louis Koo, Sammi Cheng, Jay Chou, Leon Lai, Jacky Cheung and Eason Chan, turning Lau into a celebrity chef.

With a wide and spacious entrance, PANO beckons you into a deep coloured indoor space that extends to an alfresco area, creating a glamourous, stylish dining atmosphere. The centerpiece is a stunning standalone marble bar that is held together by a five-storey, floor-to-ceiling wine rack and quietly shimmers in the dark as the focus of the main dining area.

Homemade Linguine with Spanish Red Prawn

At PANO, Lau moulds Asian flavours and local, seasonal ingredients with the technique and flair of fine French cuisine. The signature seven or ten-course ‘Celebrity Tasting Menu’ is only served for dinner, including dishes like the appetizer amuse bouche, vegetables, seafood, meat and desserts.

Favorites from the menu include the artistically presented Apple Wood Smoked Organic Broccoli Royale with Hokkaido Sea Urchin, where the organic broccoli deep-fried then puréed, preserving a delicate burst of vegetable flavor, perfectly balanced with the rich saltiness of the uni. The dish arrives at the table as a bell jar is removed to reveal its splendid smoke — stimulating the senses of sight and smell before taste.

Allspice Maltose French Pigeon with Shallot Puree combines French culinary arts with premium local and Asian ingredients. Chef Ken first picks out the tendons in the French pigeon legs, then seasons with salt, pepper, garlic and herbs, and slowly cooks with duck oil. Instead of using traditional honey, Ken chooses to sweep a layer of local maltose mixed with 7 spices on the pigeon, and finishes them on the stove to make the skin more crispy and sweet, then pairing ingeniously with Indonesian sweet potato puree and rose liqueur sautéed bean sprouts.

Allspice Maltose French Pigeon with Shallot Puree

Apple Wood Smoked Organic Broccoli Royale with Hokkaido Sea Urchin