Tasting Kitchen
Welcome to Tasting Kitchen. Season’s Greetings – or should I say Seasonings Greetings! This holiday TK issue is full of spices and flavorings. We talk to four talented and ambitious chefs about the flavor profile – or Flavor DNA – of dishes from India, Sichuan, Vietnam and the Isaan region of Thailand. Think cardamom, black salt and saffron, red peppercorns, red chilies and green chilies, dill, Kaffir lime, lemongrass, coriander, galangal and turmeric. We take a look at spices in history, and how even back in the Middle Ages savvy marketers knew the value of a good story. Spice merchants claimed that birds used cinnamon sticks to make giant nests in the cliffs above beaches in India, which “cinnamon hunters” then plotted to obtain. Today India is still associated with the world’s best spices. In this issue, for our first Tasting Destinations feature, TK’s Director of Photography David Hartung and Senior Writer Lucy Morgan traveled to Old Delhi to visit the world’s largest spice market and to New Delhi to visit one of the world’s top restaurants for modern Indian cuisine. One of our featured wines is the peppery Austrian Grüner Veltliner. We also talk to a New Zealand Wine Master about what makes great wine great, and to a leading French Champagne Chef de Cave about the value of patience and restraint. There are also some crabs running loose in the issue. A master chef in Macau shares his recipe for Quinoa Lobster Salad while five more from Hong Kong and Singapore share their favorite crab dishes and culinary musings. Happy Holidays,
Welcome to Tasting Kitchen.
Season’s Greetings – or should I say
Seasonings Greetings!
This holiday TK issue is full of spices and
flavorings.
We talk to four talented and ambitious
chefs about the flavor profile – or Flavor DNA
– of dishes from India, Sichuan, Vietnam and
the Isaan region of Thailand. Think cardamom,
black salt and saffron, red peppercorns, red
chilies and green chilies, dill, Kaffir lime,
lemongrass, coriander, galangal and turmeric.
We take a look at spices in history, and
how even back in the Middle Ages savvy marketers knew the value of a good story.
Spice merchants claimed that birds used cinnamon sticks to make giant nests in the
cliffs above beaches in India, which “cinnamon hunters” then plotted to obtain.
Today India is still associated with the world’s best spices. In this issue, for
our first Tasting Destinations feature, TK’s Director of Photography David Hartung
and Senior Writer Lucy Morgan traveled to Old Delhi to visit the world’s largest
spice market and to New Delhi to visit one of the world’s top restaurants for modern
Indian cuisine.
One of our featured wines is the peppery Austrian Grüner Veltliner. We also
talk to a New Zealand Wine Master about what makes great wine great, and to a
leading French Champagne Chef de Cave about the value of patience and restraint.
There are also some crabs running loose in the issue. A master chef in Macau
shares his recipe for Quinoa Lobster Salad while five more from Hong Kong and
Singapore share their favorite crab dishes and culinary musings.
Happy Holidays,
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RESTAURANT LISTINGS<br />
FEATURED IN THIS ISSUE<br />
SPONSORED<br />
ABA Bar<br />
MGM Grand Macau, Avenida Dr<br />
Sun Yat Sen, Nape, Macau<br />
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q +853 8802 2319<br />
Tue to Sun: 7:00–2:00<br />
Bombay Dreams<br />
5 Indian<br />
4/F, 77 Wyndham Street, Central,<br />
Hong Kong<br />
香 港 中 环 云 咸 街 77 号 嘉 兆 商 业 大<br />
厦 4 楼<br />
q +852 2971 0001<br />
Mon to Sun. 12:00 – 15:00 16:00 –<br />
11:00<br />
Café Bela Vista 荟 景 阁<br />
5 International<br />
2/F Grand Lapa, 956-1110<br />
Avenida Da Amizade, Macau<br />
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华 酒 店 2 楼<br />
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06:30 – 22:00 Daily<br />
Mon to Thu , 15:00 – 18:00 closed<br />
Cascades 水 帘<br />
5 Bars and Lounges<br />
Shop G03&G05, Galaxy Macau,<br />
Estr. Da Baia De Ns. Da Esperanca,<br />
COTAI , Coloane-Taipa<br />
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银 河 酒 店 地 下 G03&G05 号 铺<br />
q +853 8883 2221<br />
Chachawan<br />
5 Thai<br />
206 Hollywood Road, Sheung<br />
Wan, Hong Kong<br />
香 港 上 环 荷 里 活 道 206 号<br />
q +852 2549 0020<br />
Tue to Sun, 12:00–15:00,<br />
18:30–00:00<br />
Chôm Chôm<br />
5 Vietnamese<br />
G/F Block A, No. 58-60 Peel<br />
Street, Central, Hong Kong<br />
香 港 中 环 58-60 号 卑 利 街 地 下 16A<br />
伊 利 近 街 交 界<br />
q +852 2810 0850<br />
Mon to Fri : open from 18:00<br />
Sat, Sun & PH : from 16:00<br />
COVA Caffè – Ristorante<br />
Lee Gardens<br />
Shop 101-3, 1/F., Lee Gardens, 33<br />
Hysan Avenue, Causeway Bay,<br />
Hong Kong<br />
香 港 铜 锣 湾 希 慎 道 33 号 利 园 商 场<br />
一 期 1 楼 101-103 号 铺<br />
q +852 2907 3399<br />
Pacific Place<br />
Level 3, Pacific Place, 88<br />
Queensway,Hong Kong<br />
香 港 岛 金 钟 道 88 号 太 古 广 场 3 楼<br />
q +852 2918 9660<br />
Harbour City<br />
Shop G315, G/F., Gateway Arcade,<br />
Harbour City, Tsim Sha Tsui, Hong<br />
Kong<br />
香 港 尖 沙 咀 广 东 道 17 号 海 港 城 港<br />
威 商 场 地 下 G315 号 铺<br />
q +852 2907 3882<br />
Festival Walk<br />
Shop LG1-10 & 11, Festival Walk,<br />
80 Tat Chee Avenue, Kowloon<br />
Tong, Hong Kong<br />
香 港 九 龙 塘 达 之 路 80 号 又 一 城 LG1<br />
层 11 号 铺<br />
q +852 2265 8688<br />
Eyebar<br />
30/F, iSquare, 63 Nathan Rd.,<br />
Tsim Sha Tsui, Hong Kong<br />
香 港 尖 沙 咀 弥 敦 道 63 号 iSQUARE 国<br />
际 广 场 国 际 广 场 30 楼 3001 号 铺<br />
q +852 2487 3988<br />
Sun-Thurs: 19:30-09:00<br />
Fri & Sat: 19:30-10:00<br />
Gosto 葡 轩<br />
5 Portuguese<br />
G21, G/F, East Promenade, Galaxy<br />
Macau, COTAI, Macau<br />
澳 门 路 氹 城 「 」 综 合<br />
渡 假 城 购 物 大 道 东 地 下 G21 号 铺<br />
q +853 8883 2221<br />
Mon to Fri, 12:00 – 15:00<br />
6:00pm –11:00pm<br />
Sat, Sun & PH, 12:00 – 23:00<br />
He Jiang 合 江 小 镇<br />
5 Sichuan<br />
1/F, Cosmopolitan Hotel Hong<br />
Kong, 387-397 Queen’s Road<br />
East, Wan Chai, Hong Kong<br />
香 港 湾 仔 皇 后 大 道 东 387-397 号 丽<br />
都 酒 店 1 楼<br />
q +852 3167 7833<br />
Daily, 18:30–10:30, 12:00 -23:00<br />
The <strong>Kitchen</strong> 大 厨<br />
5 Steak House<br />
3/F Grand Lisboa,<br />
Avenida de Lisboa, Macau<br />
澳 门 葡 京 路 新 葡 京 酒 店 3 楼<br />
q +853 8803 7777<br />
Mon to Sun: 12:00–14:30,<br />
18:30–22:30<br />
Private Dining Rooms<br />
37F, Grand Club Tower,<br />
Grand Hyatt Macau at City of<br />
Dreams, Estrada do Istmo, Cotai,<br />
Macau<br />
澳 门 路 氹 连 贯 公 路 新 濠 天 地 澳 门<br />
君 悦 酒 店 嘉 宾 轩 楼 三 十 七 楼<br />
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Private dining room I & III: minimum<br />
charge $15,000 plus 10%<br />
service charge;<br />
Private dining room II: minimum<br />
charge $12,000 plus 10% service<br />
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Menu price from $1,500 +10%<br />
service charge per person<br />
贵 宾 房 壹 & 叁 I & III: 最 低 收 费 为 澳<br />
门 币 15,000, 另 加 收 10% 服 务 费 .<br />
贵 宾 房 贰 : 最 低 收 费 为 澳 门 币<br />
12,000, 另 加 收 10% 的 服 务 费 .<br />
菜 单 价 格 每 位 为 澳 门 币 1,500 起 ,<br />
另 加 收 10% 服 务 费<br />
Saffron 尚 坊<br />
5 Thai<br />
G/F Banyan Tree Macau, Avenida<br />
Marginal Flor de Lotus, Cotai<br />
澳 门 路 氹 莲 花 海 滨 大 马 路 澳 门 悦<br />
榕 庄 地 下 G40<br />
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Mon to Sun: 12:00–15:00,<br />
18:00–23:00<br />
The <strong>Tasting</strong> Room 御 膳 房<br />
5 European<br />
3/F Crown Towers, City of<br />
Dreams, Estrada Do Istmo, Cotai,<br />
Macau 澳 门 路 氹 连 贯 公 路 新 濠 天<br />
地 皇 冠 酒 店 3 楼<br />
q +853 8868 6681<br />
Mon to Sun: 12:00–15:00,<br />
18:00–23:00<br />
Terrazza 庭 园 意 大 利 餐 厅<br />
5 Italian<br />
201, 2/F Galaxy Hotel, Estrada<br />
da Baia de Nossa Senhora da<br />
Esperenca, Cotai, Macau<br />
澳 门 路 氹 望 德 圣 母 湾 大 马 路 澳 门<br />
银 河 酒 店 2 楼 201 号 铺<br />
q +853 8883 2221<br />
Varq<br />
5 Indian<br />
1 Mansingh Road, The Taj Mahal<br />
Hotel, New Delhi 110001, India<br />
q +91-11-2302-6162<br />
Mon to Sun: 12:30 – 14:30,<br />
19:00 – 23:30<br />
Yamazato 山 里<br />
5 Japanese/Kaiseki<br />
Shop 200, 2/F Hotel Okura<br />
Macau, Galaxy Macau, COTAI,<br />
Coloane-Taipa, Macau<br />
澳 门 路 氹 城 「 」 综 合<br />
渡 假 城 澳 门 大 仓 酒 店 2 楼 200 号 铺<br />
q +853 8883 5127<br />
Tue to Sun: 12:00 – 22:30<br />
HOTEL OKURA MACAU<br />
澳 门 大 仓 酒 店<br />
Hotel Okura Macau,<br />
Galaxy Macau , COTAI, Macau<br />
澳 門 大 倉 酒 店 「 」<br />
綜 合 渡 假 城 澳 門 路 氹 城<br />
www.hotelokuramacau.com<br />
The Crystal Piano 水 晶 钢 琴<br />
5 Bar & Lounge<br />
28/F<br />
q +853 8883 5109<br />
18:00–02:00 Closed Wed<br />
MOP 60 and up<br />
A Smart Casual<br />
H www.hotelokuramacau.com<br />
Sakazuki Sake Bar 清 酒<br />
5 Sake Bar<br />
2/F<br />
q +853 8883 5125<br />
16:00–24:00 Tues–Sun<br />
MOP 60 and up<br />
A Smart Casual<br />
H www.hotelokuramacau.com<br />
Yamazato 山 里 裡<br />
5 Japanese/Kaiseki<br />
2/F<br />
q +853 8883 5127<br />
12:00–22:30 Tues–Sun<br />
MOP 300 and up<br />
A Casual Chic<br />
H www.hotelokuramacau.com<br />
Terrace Restaurant 和 庭 餐 厅 廳<br />
5 International<br />
2/F<br />
q +853 8883 5122 & 8883 5126<br />
07:00–24:00<br />
MOP 100 and up<br />
A Resort Casual<br />
H www.hotelokuramacau.com<br />
156<br />
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