Sugared & Spiced

pâtissière in paris, now shanghai

Archive for the ‘香港’ tag

[Hong Kong] Toritama 酉玉

without comments

酉玉 Toritama

Add: G/F, 2 Glenealy, Central, Hong Kong
Tel: +852 2388 7717
Hours: 6pm-12am (closed on Sun)
Website: www.toritama.hk
Price: 人均400+港币
Visited: Aug 2016

Tokyo’s Toritama, famous for going beyond the standard chicken skewers with its “beak-to-tail” experience, has settled in Hong Kong on Glenealy. Grill master Hironobu Matsumoto from Japan mans the Hong Kong outpost, bringing his expertise of chicken heart, esophagus, soft chest bone, and gizzard skin (etc. etc.) with him…but first, the meal begins with a selection of homemade pickles, and a small dish of grated daikon topped with a raw quail egg to be eaten on its own, or used as an accompaniment for the skewers.

在東京以 “Nose to Tail”(從鼻尖到尾巴)雞料理出名的酉玉去年在香港開分店,派了在總店工作五年的松本浩暢師傅坐鎮。酉玉在香港可能還未像 Yardbird 那樣衆所皆知,不過去過的朋友都非常喜歡,所以就約在這裏了。

l1159923

The original Tokyo shop offers over 30 different parts of the chicken, while the Hong Kong outpost does around 24. On the menu there is a handy diagram indicating each of these parts, I was surprised to see that even the tiny chicken butt is divided into three different sections…wow.

菜單上主打的是 ”1 雞 24 味” 的串燒,除了常吃到的部位之外,還有雞冠、雞膝軟骨、雞食道、雞血管、雞肝外層薄衣、雞膊肉、雞心口軟骨、雞心血管、雞膝軟骨、雞小腿肉、雞髀骹肉等共24個部位,據說連小小的雞股也仔細地分成尖股、股皮及上股 3 部分,風味各不相同。我說,也太細了吧…不愧是日本人,真是把雞發揮到了極致。

l1159924

Toritama uses local free-range chickens for its skewers (all except for the chicken butts), and as each chicken part has its distinct flavor and texture, the grill master uses different seasonings (including a 15-year-old sauce brought in from Tokyo) and grilling techniques to bring out the best of each.

除了雞股由東京總店直送香港之外,其他部位都來自本地農場的走地雞,根據老師傅的說法是因爲雞的新鮮度最爲重要,用當地的比較好(那雞屁股呢?可能有特殊的講究吧)。由于每個部味道不同,師傅會用調味料(包括東京總店送來的15年燒汁)、燒烤時間和技巧來調整風味。

l1159931

At Toritama, you can either go a la carte or choose from one of the sets – tori (7 skewers, 388 HKD), tama (10 skewers, 388 HKD), and omakase (12 skewers + rice + soup + ice-cream, 588 HKD). We went for the 7-skewer Tori set, and tagged on a few a la carte items at the end.

在酉玉可單點,也可選擇不同的套餐,比如 tori(7串,288港幣)、tama(10串,388港幣)、omaksase(12串+主廚推薦飯料理+雞湯+冰淇淋,588港幣)。我選了 7 串的 tori 套餐,再單點了一些小東西。

l1159936

Read the rest of this entry »

Written by sugarednspiced

September 26th, 2016 at 11:49 am

[Hong Kong 香港] The Cupping Room

without comments

The Cupping Room (Wanchai)

Add: 32 Shantou Street, Wanchai, Hong Kong
Tel: +852 2371 2338
Hours: [weekdays] 8am-5pm [weekends] 9am-6pm
Price: 30-60 HKD/coffee
Visited: Aug 2016

We happened to pass by The Cupping Room after leaving Omotesando Koffee, and decided to try a cup from this famed cafe as well. Kapo the owner has been winning awards at Hong Kong Barista Championships for 3 years in a row, and has also represented Hong Kong at the World Barista Championships, winning #2 in 2014. His first cafe is in Sheungwan, though apparently he spends more of his time at this Wanchai location.

離開 Omotesando Koffee 後正好路過大名鼎鼎的The Cupping Room,決定再來一杯。老板Kapo曾連續三年在香港咖啡師大賽獲獎,並且于2014年代表香港參加 “世界咖啡大師賽” 獲得第二名,是香港咖啡界的名人。他的首家店開在上環,不過據說他本人經常在灣仔店站台,雖然我到訪的這天沒有看到他。

L1159783

L1159791

L1159787

Cute tiles.

小花地磚好可愛。

L1159789

Read the rest of this entry »

Written by sugarednspiced

September 25th, 2016 at 5:16 am

[Hong Kong 香港] Rhoda

without comments

Rhoda

Add: 345 Des Voeux Rd W, Shek Tong Tsui, Hong Kong
Tel: +852 2177 5050
Hours: 6pm-12am (closed on Mon)
Price: 400+ HKD/person
Visited: Aug 2016

I pretty much didn’t leave the area between Wanchai and Sheungwan on this trip to Hong Kong, except for this visit to Rhoda. Located in Sai Ying Pan (which is slightly west of Sheungwan), Rhoda has been opened for only 2 months, helmed by Nate Green of the 22 Ships and Ham & Sherry fame. The food is modern European comfort food, inspired by Green’s memory of his grandmother’s cooking back in England.

這次香港之旅的活動大概都是在灣仔和上環之間,唯一一次超出這個範圍就是在 Rhoda 的晚餐。位于西營盤的 Rhoda 是間才剛開兩個多月的新餐廳,是不少香港潮人出沒的地方。廚房由 22 Ships 及 Ham & Sherry 的前行政總廚 Nate Green 負責,做的是這幾年來很流行的 modern European comfort food。

L1160442

The menu at Rhoda changes daily according to the marketing offerings, and there are no real “signature dishes”. For this new restaurant, Green chooses to use real open-pit fire instead of gas stove tops typically seen in modern kitchens – an interesting decision that affects the flavors of all his dishes.

Nate 的靈感源自小時候在英國祖母家吃到的家常菜,菜單根據市場新鮮的食材變動,也沒有特定的招牌菜。比較特別的一點是他舍棄了現代餐廳常用的煤氣爐,改用更原始的燒炭和杏仁木火爐來料理。

L1160441

Beer bread (Suntory dark ale), seaweed butter (28 HKD).

用三得力黑啤做的啤酒面包,搭配海藻黃油(28港幣)。

L1160453

Lotus root chips, chicken liver cream (38 HKD).

蓮藕脆片、雞肝醬(38港幣)。

L1160451
Read the rest of this entry »

Written by sugarednspiced

September 24th, 2016 at 4:21 am

[Hong Kong 香港] Mott 32 卅二公館

without comments

卅二公馆 Mott 32

Add: 4-4a Des Voeux Rd, Basement of the Standard Chartered Building, Hong Kong
Tel: +852 2885 8688
Hours: 12-2pm, 6-11pm
Website: www.mott32.com
Price: [lunch] 350+ HKD/person
Visited: Aug 2016

You wouldn’t expect a fine dining restaurant to be located in the basement of a bank building, but such is the case for Mott 32. This sleek Chinese restaurant, named after New York’s first Chinese grocery store, is tucked all the way down in the basement of the Standard Chartered Building in Central – yet it attracts a steady crowd with its captivating interior design and delectable cuisine.

在香港的某天中午,在中環做金融工作的朋友約我在 “卅二公館 Mott 32” 吃飯。跟著地址尋到渣打銀行大廈的地下室,沒想到這裡會藏著一間餐廳。而且,還非常漂亮。

l1160273

The design style is a fusion of New York industrial style with Chinese elements, from the calligraphy on the exposed concrete walls to the Chinese medicine cabinets adorning the bar area.

設計這家餐廳是在香港非常出名的 Joyce Wang 事務所。斑駁的牆上畫著上海灘的旗袍美人們、各式燈具也很漂亮。

l1160239

In terms of cuisine, Mott 32’s offering ranges from barbecued meats and seafood to clay pot dishes, while the lunch menu is mostly dim sum-based.

Mott 32 的名字來自紐約的毛街 32 號,是紐約唐人街的中式美食發源地。餐廳的菜式以廣東為主,不過也有一些四川及北京的元素。

l1160245

l1160242

Read the rest of this entry »

Written by sugarednspiced

September 23rd, 2016 at 3:40 pm

[Hong Kong 香港] Teakha 茶。家

without comments

Teakha 茶。家

Add: 18 Tai Ping Shan St, Hong Kong
Tel: +852 2858 9185
Hours: 11am-7pm (closed on Mon)
Website: teakha.com
Price: [tea] 40~65/HKD [pastries] 40-50 HKD
Visited: Aug 2016

Hidden in an inner corner of Tai Ping Shan Street is Teakha, a tea house founded by Nana Chan, a Taiwan-born, Hong Kong-raised, and London-educated lawyer-turned-tea shop owner. Her concept, excerpted below, is lovely:

“In many cultures all over the world, tea is the mechanism at which we welcome people into our homes or start a conversation with strangers. Here at teakha, we too believe that tea is a window to opening our hearts. Through this window, we welcome you into our “home”, to experience a lifestyle that is in touch with our community and our environment. One that values the little joys in life as homemade cakes, the sound of music lingering in a back alley, or ever so basically, the forgotten art of talking to our neighbors.”

藏在太平山道一個小角落裏的 “Teakha茶。家” 是家台灣女孩開的茶店,在香港人氣極高。上面一小段話是老闆的初衷,理念十分美好,可以看一下。

l1160347

On the tea menu, there’s Indian marsala chai tea, Taiwanese Oolong tea, Japanese matcha, etc. – all single-origin teas sourced by teakha’s sister company Planation directly from small tea plantations.

茶單上,有印度香料茶、台灣烏龍茶、日本抹茶等各式各樣的選擇。

l1160312

There are also some simple pastries, the most popular being the matcha cheesecake.

也有簡單的甜點,最有名的聽說是綠茶芝士蛋糕。

l1160296

l1160314

Beautiful colors.

漂亮的藍綠色。

l1160299

Read the rest of this entry »

Written by sugarednspiced

September 23rd, 2016 at 7:55 am

Posted in hong kong

Tagged with , , , , , ,

[Hong Kong 香港] J. Boroski

without comments

J. Boroski

Add: I’m not allowed to say
Tel: +852 2603 6020
Hours: 7pm-late
Price: 100-200 HKD/cocktail
Visited: Aug 2016

In Hong Kong, the hottest place to be sipping cocktails right now is undoubtedly J. Boroski. This hidden bar, just opened a few weeks ago, is tucked away in a small alleyway somewhere in Central (exact location not to be disclosed) and is invitation-only for those in the know – for now.

某天在香港的晚上,朋友問我要不要去一間 “上周才開幕,而且受邀請才能去“ 的秘密酒吧。老實說在上海巴黎也去了不少所謂的 speakeasy bar,心裡默默的懷疑了一下這該不會又是一個空有噱頭,華而不實的地方…不過還是暫且相信朋友的品味,跟著他來到中環某條小巷弄。上方是鋼架、一旁是鐵皮屋,越走越深…然後瞬間鑽入某個不起眼的小門,來到這裏:J. Boroski。

l1160478

l1160480

This, as well as the original J. Boroski in Bangkok, is a collaboration between mixologist Joseph Boroski and interior designer Ashley Sutton. Other than the wildly successful J. Boroski, Sutton has designed quite a few other well-known bars in Bangkok, such as Maggie Choo’s and Iron Fairies, as well as Ophelia which recently opened in Hong Kong.

J. Boroski 是紐約調酒顧問 Joseph Boroski 和澳洲設計師 Ashley Sutton 合作的新酒吧,本來在曼谷有一家,現在開到了香港。Ashley Sutton 在亞洲有不少出名的設計,比如曼谷的 Maggie Choo’s(去過一次,的確是個相當迷幻的空間)和 Iron Fairies,以及在香港剛開幕不久的 Ophelia。

l1160487

l1159962

Read the rest of this entry »

Written by sugarednspiced

September 23rd, 2016 at 5:34 am

[Hong Kong 香港] Elephant Grounds

without comments

Elephant Grounds (Wanchai)

Add: 8 Wing Fung St. Wan Chai
Tel: +852 2778 2700
Hours: 8am-10pm
Website: www.elephantgrounds.com
Price: [coffee] 30-68 HKD
Visited: Aug 2016

Occupying this much coveted corner location on Wing Fung Street is Elephant Grounds, a coffee roaster local to Hong Kong. The open store front and warm wooden tones are immediately welcoming, and the interior is equally pleasant with handcrafted furniture by Start from Zero and a custom-made moss wall installation by local plant artist Quest Terrarium. Coffee, anyone?

某天在上環 gough street 逛街時,發現了藏在買手店 Woaw Store 背後 Elephant Grounds。同行的朋友告訴我這家咖啡很不錯,而且冰淇淋三明治非常有名。當天沒時間坐下來,不過幾天後又在灣仔遇見了它。

l1160574

There is even a bowl of water for pets at the front, how thoughtful.

灣仔的分店比上環的大了許多,位于星街附近一個熱鬧的街角。開放的門面和溫暖的木頭色都非常吸引人,門口還放了給狗狗們的喝水碗。

l1160575

l1160578

l1160583

Read the rest of this entry »

Written by sugarednspiced

September 16th, 2016 at 9:09 am

[Hong Kong 香港] Omotesando Koffee

without comments

Omotesando Koffee

Add: 24-25,G/F.,Lee Tung St ,Wanchai, Hong Kong
Tel: +852 2601 3323
Hours: [weekday] 8am-8pm [weekend] 9am-9pm
Website: www.ooo-koffee.com/hongkong.html
Price: [coffee] 40~60 HKD [sweets] 18+ HKD
Visited: Aug 2016

Omotesando Koffee started out as a pop-up shop in Tokyo’s Omotesando district, situated in a tiny, traditional Japanese home. It became famed for its espressos and cube-shaped designs – logo, work station, and even pastries are cube-shaped – that it eventually stayed for 5 years, until the building became too old to sustain the shop. Cafe owner Eiichi Kunimoto then moved it to Toranomon Koffee in Tokyo’s Toranomon Hills, before he expanded to a second Omotesando Koffee in Hong Kong.

香港的第一杯咖啡,在Omotesando Koffee。這家咖啡館的本店設立于東京表參道,據說本來只是家快閃店,沒想到大受歡迎,一開就是5年。本店因爲建築老舊的原因歇業後,主理人國友榮一開了姐妹店 Toranomon Koffee,以及香港灣仔的這家分店。

l1159747

The charming surroundings of an old Japanese residential building cannot be replicated in Hong Kong’s Lee Tung Avenue, but just about everything else has been carried over, including Omotesando Koffee’s signature cube design as you can see below.

Omotesando Koffee最明顯的特點就是 “盒子” 主題的設計,從標志、店裝、到甜點,全部都是方塊狀。國友榮一的解釋是:“日本傳統茶道中,泡茶及品嚐的過程都會在一個簡潔場所進行,衝咖啡亦如是,Omotesando Koffee 所提倡的「盒子」概念令我們專注於咖啡。”

l1159756

Beans are sourced from the same roaster in Tokyo, and Japanese staff members have been stationed in Hong Kong to ensure the same quality of coffee is served. Omotesando features two house blends, one is a mix of Ethiopian, Brazilian and Indonesian beans with a balanced flavor, and the second is a fruitier blend of Guatemalan and Panama beans.

Omotesando Koffee一部份日本店員常駐香港,提供與東京本店一致的味道,選用咖啡豆也是與日本同樣由小川咖啡室烘焙而成。 根據店員的說法,這裏主打兩款house blend,第一款選用埃塞俄比亞、巴西以及印尼的咖啡豆,味道較平衡;第二款則選用危地馬拉及巴拿馬的咖啡豆,味道較鮮明,果香味比較重。

l1159763

l1159765

Read the rest of this entry »

Written by sugarednspiced

September 16th, 2016 at 4:07 am

[Hong Kong 香港] Grassroots Pantry 豆苗居

without comments

Grassroots Pantry

Add: 108 Hollywood Road, Shengwan, Hong Kong
Tel: +852 2873 3353
Hours: 9am-10:30pm
Website: www.grassrootspantry.com
Price: 150~250 HKD/person
Visited: Aug 2016

My first meal in Hong Kong this time was at Grassroots Pantry, a vegetarian restaurant with one core philosophy: “to create food that heals with the highest culinary standards and using the freshest, most nutrient-dense of sustainable, plant-based ingredients.” That reads like a mouthful, but what it’s basically saying, is that they make healthy food that tastes amazing. And it’s true.

到香港的第一餐,和一位注重養生的朋友相約在上環荷李活道上的 Grassroots Pantry 吃午餐。餐廳的創始人 Peggy Chan 本身是素食者,堅持用 raw food 的烹調方式將營養豐富的食材做成美味料理,不論吃素還是不吃素的朋友都很推薦。

l1159608

First, the design. Grassroots Pantry’s interior is bright and airy thanks to the large windows and a lofted ceiling. The combination of light grey cement wall and warm orange couches is lovely, and the plants adorning the space is more than welcome. Above the bar suspends a selection of gorgeous decanter lights from Lee Broom – a personal favorite.

店裏設計清新明亮,淺灰色的水泥牆搭配溫暖的橘紅色沙發,吧台上方吊著好多我喜愛的 Lee Broom 玻璃燈飾,室內養了不少綠色植物,感覺非常好。Grassroots Pantry 似乎是個很受外國人歡迎的地方,餐廳裏過半的客人都不是本地人。

l1159599

l1159581

Word has it that Grassroots Pantry was the first shop in Hong Kong to use acai berry, and their recipes are laden with nutrition-packed ingredients like flaxseed, buckwheat, kohlrabi, cashews, chickpeas, and the likes. They promote “raw foodism”, which is about eating unprocessed and uncooked foods. The cooking process involves sprouting, soaking, fermentation, pickling, dehydration, etc., which is a time-consuming process, all aiming to preserve the maximum amount of nutrients in the food.

據說 Grassroots Pantry 是香港首家引進巴西莓 (Acai Berry) 的店家,也經常使用亞麻籽、荞麥、苤藍、腰果、鷹嘴豆等健康食材。這裡采用 raw food 技巧來處理食材,包括發芽 (sprouting)、浸泡 (soaking)、發酵 (fermentation)、 醃製 (pickling)、風乾 (dehydration) 等。比如,要入菜的種籽必須浸泡于自家榨制的堅果奶中至少8小時使之發芽,讓種籽的營養容易被人體吸收,是費時費力的烹調方法。

l1159551

Read the rest of this entry »

Written by sugarednspiced

September 15th, 2016 at 11:34 am

[Hong Kong 香港] The Upper House 奕居

without comments

The Upper House

Add: Pacific Place, 88 Queensway, Admiralty, Hong Kong
Tel: +852 2918 1838
Website: www.upperhouse.com
Price: from 5,000 HKD/night
Visited: Aug 2016

Please note that this was a complimentary stay arranged by the hotel.

It’s been a while since I last went to Hong Kong, so I couldn’t help but feel a little excited on my flight over – especially knowing that I will be staying at The Upper House. I have heard so much about this hotel and was already quite charmed by it after a lovely lunch at Cafe Gray Deluxe five years ago, so naturally I was looking forward to the stay. 4 days and 3 evenings after, I’m a believer. Let’s see how the experience unfolded.

請注意這是酒店安排的試住。

八月底,去了一趟香港。由于在巴黎這些年幾乎都沒回亞洲,上次到香港玩也是快六年前的事了,去程的飛機上不免有種鄉巴佬要進城的興奮感(是真的)。這次住宿選擇在The Upper House 奕居,四天三夜下來除了滿意還是滿意 - 方便的地點、優雅的設計、舒適的空間、細致的服務,無一不讓人傾心。

l1160189

It all started at the airport. Thanks to The Upper House’s limousine service, I didn’t have to wait in the long queue for taxi. I hopped on a Lexus Hibrid (Mercedes also available) and 40 minutes later I was at the hotel. Smooth.

感謝酒店的機場接送服務,不用大排長龍的等出租車。Upper House 用的是 Lexus 混能環保車(也可以選擇Mercedes),車裏設有wifi,連水都很貼心的准備了不容易灑出來的嘴吸裝水瓶。香港小旅行,完美開始。

L1159456

The hotel sits on top of Pacific Place, a glossy shopping complex at Admiralty, which is one stop from the Central business district and one stop (across the harbor) from Tsim Sha Tsui, and also within walking distance to Wanchai. Perfect location.

從機場出發一路順暢,和司機先生聊著天,大約40分鍾抵達酒店。Upper House 位于金鍾太古廣場,是港島非常中心的地段,到中環、上環、灣仔都非常近,以地點來說沒有比這裏更方便的了。

l1160185

The hotel entrance is cocooned inside a thick wall, entitled “Stone Curtain” by British designer Thomas Heatherwick, a understated yet solid facade that separates the hotel from the outside world. As The Upper House is renovated from an apartment building, its design is unlike that of a traditional five-star hotel – there is no grand lobby, but instead, it feels more like a (very stylish) home. At the reception, hotel service staff are all smiles and know the guests by name.

酒店大門隱藏在石砌厚牆內,低調、隱密、有與外界區隔的安全感。這裡由一棟公寓改造而成,設計上不像傳統的五星級酒店,沒有氣派的大堂,反而更有家的感覺,服務人員也都笑容滿面,叫得出客人的名字。

l1160210

Read the rest of this entry »

Related Posts Plugin for WordPress, Blogger...

Written by sugarednspiced

September 8th, 2016 at 9:00 am