If you know me, you know that I have quite specific tastes. I’m lucky enough to have travelled fairly extensively, and in a previous life (ie, job), lived out of a suitcase for weeks at […]
The Upper House, Hong Kong launched some six years ago to a great deal of buzz. I remember feeling quite intoxicated just sitting in one of the sexy, semi-private Andre Fu designed private alcoves overlooking […]
When I hear about Peruvian restaurants opening in different cities, I keep an eye on them. The world has finally welcomed Peruvian food as a global phenomenon, and new eateries are popping up in all corners of the world. On a recent trip to Hong Kong, I visited Chicha, the city’s only Peruvian restaurant – Chicha is known as an exciting trend-setter in the local restaurant and foodie circle, and also the recent recipient of Time Out Magazine’s Best New Restaurant (People’s Choice).
Like many people, I first discovered xiao long bao in a famous Taiwanese restaurant called Din Tai Fung. I don’t usually eat in chain restaurants, but I do make an exception for this New York Times rated, Michelin starred eatery which is famous for its xiao long bao. And so after first experiencing the steamy, soupy, pork-filled wonders of xiao long bao for the first time, I became obsessed. Now, it is one of those things I must have weekly or somehow I feel deprived.Xiao long bao means “small steaming purse or basket” in Mandarin, which is a very factual description of a magical dish. These dumplings are traditionally filled with small pork meatballs (although you can find chicken, vegetable and seafood nowadays), and are encased in a thin, translucent dumpling shell with a savory broth within.
I’d never really thought about making XO sauce—a deliciously spicy and umami condiment that first gained popularity in Hong Kong in the Eighties—in the past because the process seemed mysteriously complex. Generally consisting of dried scallops and shrimp paired with chillies, and a blend of shallots and garlic, the recipe for most signature XO sauces served at famous Chinese restaurants are closely guarded.
Have you been to one of the ubiquitous tailors in Asia, perhaps in Singapore, Hong Kong or Thailand, or even Vietnam and China? Have you ever left less than satisfied? I have. Until I met Anthony Moynihan. Anthony is a fashion stylist extraordinare based in Shanghai, China. He has worked for top Asian fashion magazines, styled music videos and ad campaigns, created his own line of couture sold in Japan, done custom designs for Japanese pop stars and has helped many a client and friend learn how to look their best.
I love a good Clams Casino. It’s a lovely retro dish that I happen to adore but is quite hard to find these days. If you’ve never had a really good version, with fresh, plump, sweet clams and topped with parmesan, bacon (hey, who doesn’t love bacon?), oregano, parsley, bell peppers, shallots, and garlic, you don’t know what you’re missing!
Soooo, here we go! This is our first post and we are elated to bring our nomad suitcases full of recipes to the Chubby Hubby e-abode. We can’t think of a better way to start than to bring you along on our summer adventures, which for your enjoyment (and ours, quite evidently) will take place in our home countries. Call it “The Kitchen Nomads go back home” if you will! I (Paola) will be introducing you to the concept of double deep-frying and the variety of Colombian cuisine, while Jessica will entice you with the beauty of using more butter than you need to and the freshness of summer fruit in France.
On my recent trip to Hong Kong, my lovely wife S and I had what was easily one of my best meals this year. We had both heard a lot about Chef Alvin Leung from Bo Innovation over the years. Some good, some not so good. Some outstanding. Which is often the case with chefs trying to push the envelope, i.e. trying to do new and very different things to familiar and classic foods. They’ll win over some very loyal fans who are totally blown away by the chef’s new ideas and his or her abilities to turn these concepts into delicious food. But this kind of chef will alienate just as many customers. And, of course, a good share of other diners will be impressed without really understanding what they’re eating. Alvin Leung is most definitely this kind of chef. And I very much belong in the first camp; that is, I am total fan.