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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tasting news<br />
绿 汀 小 舍<br />
country cottage oasis<br />
CHRIS WOODYARD and BRONWYN CHEUNG, the<br />
husband and wife team (opposite page) behind<br />
Madame Sixty Ate, are welcoming a new<br />
member to their culinary family with the launch<br />
of Madam S’ate. Located in Elements Shopping<br />
Mall, the cuisine is contemporary French with<br />
selections designed for all-day eats, leisurely<br />
weekend brunches, lovely dinners, and quick<br />
coffees and pastries. Heading up the kitchen<br />
is New Zealand native George Scott-Toft (left),<br />
who has cooked his way through the kitchens<br />
of a long list of highly acclaimed restaurants in<br />
Sydney, Melbourne and London.<br />
Designed as a play on a country cottage,<br />
Madam S’ate aims to provide a homey oasis in<br />
the hubbub of bustling Hong Kong. Patrons can<br />
relax with a glass of wine from the restaurant’s<br />
extensive list on the alfresco courtyard or<br />
enjoy a boutique beer or Champagne indoors<br />
at the bar. It’s an atmosphere that promises to<br />
fool diners into thinking they’re vacationing in<br />
the French countryside, if only for a few hours.<br />
Chris Woodyard 和 Bronwyn Cheung 夫 妻 档 ,<br />
继 Madame Sixty Ate 餐 厅 之 后 , 新 开 另 一 家 姐<br />
妹 餐 厅 Madam S’ate。 餐 厅 位 在 圆 方 购 物 中 心 ,<br />
全 日 供 应 法 式 料 理 , 成 为 周 末 早 午 餐 、 下 午 茶 、<br />
晚 餐 最 佳 新 选 择 。 来 自 纽 西 兰 的 主 厨 George<br />
Scott-Toft, 曾 任 职 于 许 多 知 名 餐 厅 , 国 家 遍 及<br />
悉 尼 、 墨 尔 本 及 伦 敦 。<br />
Madam S’ate 外 观 就 像 间 乡 村 度 假 别 墅 ,<br />
在 熙 攘 繁 忙 的 香 港 都 会 中 打 造 如 在 家 一 般 舒 适 、<br />
令 人 身 心 放 松 的 绿 洲 。 不 论 是 选 择 户 外 雅 座 小<br />
酌 , 或 是 在 吧 台 点 杯 啤 酒 或 香 槟 , 这 里 舒 服 闲<br />
适 的 空 间 和 气 氛 可 以 让 人 暂 时 远 离 尘 嚣 , 仿 佛<br />
置 身 法 国 乡 间 别 墅 般 悠 闲 自 在 。<br />
Roof Deck, Civic Square, Elements, 1 Austin Road West, Tsim Sha Tsui<br />
香 港 九 龙 尖 沙 咀 柯 士 甸 道 一 号 圆 方 的 天 台 演 荟 广 场<br />
+852 2537 7555, www.sate.com.hk<br />
COURTESY OF MADAME S’ATE<br />
30<br />
| TK | flavor dna
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