Culinary cinema combines two of our favourite art forms: food and film. Since the early days of cinema, food has been a popular point of discussion and focus on the silver screen, but in the past decade, we saw cooking shows and competitions such as MasterChef and Chef’s Table gain immense popularity.

For those who want a little feature-length foodie fun in between Netflix binges, here are our top food-related films of the 2010s:

Chef (2014)

This heartwarming comedy-drama features a stellar cast including comedy favourite Jon Favreau (who also directed the film), Sofia Vergara, Scarlett Johansson, Dustin Hoffman and even a cameo from Robert Downey Jr. Chef tells the story of Carl Casper, a chef who loses his job at a prestigious Los Angeles restaurant and attempts to start afresh and get back to basics by opening a food truck. You’ll see the chef fall in love with food all over again, strengthening his relationships at the same time. Watch this for some feel-good vibes.

Jiro Dreams of Sushi (2011)

Jiro Dreams of Sushi is one of those rare films that has garnered universal praise from both critics and audiences, foodies and film buffs. This fascinating documentary tells the story of Jiro Ono, the then 85-year-old sushi master and owner of Sukiyabashi Jiro, a three-Michelin-starred restaurant comprised of 10 seats, located in a Tokyo subway station. The film tells the tale of Jiro’s search for absolute perfection alongside the stories of his two sons, both sushi chefs, who struggle to live up to his father’s name. Since 2019, Sukiyabashi Jiro has been stripped of its Michelin stars owing to the decision to no longer accept reservations from the general public. Thankfully, the now 95-year-old Jiro’s sushi is preserved through this beautiful doc.

The Trip (2010)

Fans of British comedy will be no stranger to comedic gems Steve Coogan and Rob Brydon, who play exaggerated versions of themselves in this side-splitting TV-turned-film series. The first series, which was edited into a feature film, sees the duo on a restaurant tour of northern England. The second film (The Trip to Italy, 2014) finds them touring Italy, while the third (The Trip to Spain, 2017) see them in, well, Spain. The latest movie in the series (The Trip to Greece, 2020) follows Coogan and Brydon on their travels from Troy to Ithaca. In each, expect a hilarious journey complete with twists and turns, off-kilter humour, a love-hate relationship and copious amounts of delicious food.

The Search for General Tso (2014)

Ah, yes, the famous General Tso and his even more famous (in the Western world, at least) chicken. The sweet, deep-fried and slightly spicy General Tso’s chicken can be found on practically every North American Chinese restaurant’s menu. However, as this documentary shows, few people in China recognise the dish. The Search for General Tso examines not only the origin of this popular dish but also the culture and history surrounding Chinese-American cuisine. Both amusing and thought-provoking, this is an important film that focuses on the Chinese-American community, an ethnic group largely ignored or portrayed only through stereotypes up until recent years.

The Founder (2016)

When thinking of food as art, McDonald’s is probably not what comes to mind. However, topics surrounding what is undeniably the most popular and famous global restaurant chain continue to fascinate and divide diners. The Founder takes us all the way back to the beginning – to 1954, when McDonald’s was a small but busy, family-run, walk-up restaurant with impeccable quality and service. Michael Keaton expertly portrays Ray Kroc, a travelling milkshake-machine salesmen who stumbles upon McDonald’s and convinces the two McDonald brothers (played by the amazing Nick Offerman and John Carroll Lynch) to franchise their successful restaurant. Without giving away too much, the history of McDonald’s is worth knowing, even if it is quite saddening.

So… what’s next on your watch list?

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Watch our video tutorial here:

RELATED: Beef Wellington mooncakes

Beef Wellington

Serves: 4–5

Prep time: 1 hour

Cooking time: 45 minutes

Ingredients:

For the beef:

• 900g beef fillet
• 2 tbsp olive oil
• ¼ cup wholegrain mustard
• 225g prosciutto
• salt and black pepper, to taste

For the mushroom duxelles:

• 4 cups portobello mushrooms, chopped finely
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• a few sprigs fresh thyme

For the pastry:

• 1 sheet frozen puff pastry, thawed
• 1 egg yolk, beaten
• salt
• fresh thyme

Method:

1. Generously season the beef fillet with salt and pepper on all sides. Use your hands to rub the salt and pepper into the meat while rolling and shaping it into a cylinder. Place a frying pan over medium-high heat and add 2 tbsp oil. Once the pan is hot, sear the beef, cooking just a minute or so per side. Remove to a baking tray and, while hot, brush the mustard all over and then let it rest.
2. In the same pan, leave any meat juices and heat over medium-high heat. Add 1 tbsp oil and, when hot, add the finely chopped mushrooms. Season well with salt and pepper, then add the thyme. Stirring frequently to make sure the mushrooms don’t stick to the pan, cook until all the moisture has evaporated. Remove from the heat and allow to cool.
3. Moisten a cutting board with a damp towel. Place cling film on the board. Layer the prosciutto slices on the board, then spread the mushroom duxelles over the prosciutto. Pour any resting juices from the beef over the mushrooms, then place the beef on top of the prosciutto. Use the cling film to lift as you pull the prosciutto and mushrooms over the beef. Once everything is rolled up, refrigerate for 20 minutes.
4. Preheat your oven to 220°C. Moisten the cutting board again, then place down another piece of cling film. Put the sheet of puff pastry in the centre. Lightly brush the pastry with the beaten egg yolk. Unwrap the beef and place it on the pastry, one-third of the way up. Lift the cling film and roll the pastry over the beef until all the edges are covered. Discard the cling film and smooth the ends, then apply more egg wash. Use a fork or the back of a knife to create a decorative pattern. Sprinkle salt and thyme on top. Refrigerate for 5 minutes.
5. Place your beef Wellington on a baking tray in the centre of the oven and bake for 18–20 minutes, or until golden brown. Remove and let rest for 5 minutes before slicing and serving.

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He said, “No, what you like is easy. What didn’t you like?” I don’t think I’ve ever had a chef ask me what I didn’t like about a meal or, quite frankly, be so open to criticism. Chef Zamboni is very open to critique, and his willingness to adapt is reflected in his ever-changing menu. I responded that, while he used a beautiful sea urchin, I was a bit tired of the flavour after multiple dishes containing the ingredient. He took this comment in good stride and admitted that he did go a bit uni-crazy after receiving a beautiful, fresh batch. As it’s an ingredient he doesn’t have access to all the time, he decided to go all out.

Aria is a stunning restaurant. Taking over the spot in California Tower where CÉ LA VIE once stood, the bright eatery offers panoramic city views, an outdoor terrace and an open kitchen. The menu is distinctly modern Italian, serving up some pastas and pizzas but veering away from tradition through its use of ingredients.

Sea urchin, wild strawberries, Amalfi lemon (off-menu special)

Chef Zamboni is incredibly passionate about ingredients. He speaks about herbs and vegetables with the same excitement and enthusiasm of a child describing his favourite toy. The chef’s positive energy is infectious, and I immediately wanted to know everything I could about the ingredients he loves so much. Anytime I mentioned that I liked a particular item, he rushed to the kitchen to show it to me in its raw form. He even gave me a box of fresh Italian lemons and limequats (a cross between a lime and kumquat) to take home.

Focus on global ingredients

Aria’s menu is incredibly ingredient driven. This is true of all Italian food, however, Chef Zamboni is one of the few Italian chefs around town who does not only use Italian produce – quite the opposite. In fact, his ingredients span the globe, ranging from Peruvian tamarillo to fermented lime from Qatar.

Seasonal salad and tart of fruits (including 6–8 types of tomato) and vegetables, Sicilian red prawn tartare and stracciatella

Chef Zamboni is so excited to be in Hong Kong, where sourcing ingredients is easy and accessible. Previously, the chef worked in China and now speaks fluent Mandarin as a result.

Working in China, finding ingredients was really challenging. Sometimes I felt like a drug dealer! [For example] truffle is illegal. Some importers say, “This is the price. I’m the only one who has it. You want it? RMB45,000 per kilo.”

This high price point is usually only reserved for famed Alba truffles, not just your average truffle. However, Chef Zamboni advises us not to always believe the hype surrounding these prized fungi.

The label doesn’t mean [the truffle] is from Alba. It doesn’t even tell you if the truffle is good or bad, just that the truffle is white. Travelling in Italy is not like travelling in China, where you get to Beijing from Shanghai in three hours. In Italy, we just finished a highway last year! Imagine a truck full of truffle, suffering a lot, for maybe 500km, 5–6 hours and only every two, three days. So the only guarantee I have for Alba truffles is that the truffles have already been picked up at least a week before they arrive. Anyway, I choose them one by one. I’m very picky. With my supplier, I’m super picky.

L’uovo: a tribute to Chicco Cerea, one of Zamboni’s mentors. An indulgent dish of scrambled egg, Livornese egg from Tuscany, poached quail egg, potato mousseline, Baeri caviar and ikura topped with white or black truffle (depending on the season)

Despite his difficulties in China, I asked Chef Zamboni if there were any ingredients he discovered there that he hadn’t known of before. He immediately mentioned celtuce, or wō sun (莴笋), which will be featured on Aria’s Valentine’s Day menu, as well as tropical (pink) guava.

I hate guava. There it is. Sorry, I hate guava. To me, it is a useless fruit. Like the dragon fruit, the only thing good about the dragon fruit is that on Fruit Ninja it’s 1,000 points!

One day, he saw his kitchen team eating a tropical guava, and after much resistance, they encouraged him to try it.

I said, “Wow. Order five kilos for tomorrow! We need to find a way to use it.” It looks like a passion fruit, tastes like Sauvignon Blanc. Very floral, very acidic. It’s unbelievable. Very different from a normal guava.

Look out for this unique ingredient on Aria’s spring menu!

Is it Italian?

Spring onion pasta made with raw spring onion and spring onion molasses (off-menu special)

This was the question asked by one Tripadvisor reviewer about Aria. The succinct reviewer simply asked that question and did not elaborate, but his rating was not actually bad. While many Italian chefs are stubborn in their belief that Italian food should be done a certain way and that tradition is not something one should veer from, Chef Zamboni’s views are more progressive.

What is tradition? It that simply something stuck in time? It’s a stereotype. At Aria, we see tradition as something dynamic and evolving. What was tradition for me will probably not be tradition for my grandkids. That is the fun part, sharing ideas, sharing ingredients, developing, evolving. Even when you do traditional food, it can be evolving. The carbonara I did 10 years ago is not the carbonara on the menu. We are trying not to be another Italian restaurant.

Sea urchin chittara

The current carbonara in question is the sea urchin chittara. Chef Zamboni uses diver-caught sea urchin from both Galicia and Brittany as a replacement for egg and aged pata negra ham in place of guanciale. The pasta is made fresh and in-house by Chef Zamboni’s team.

Turbot “xiao long bao” made with beetroot and squid-ink ravioli (the colours of AC Milan, the chef’s favourite football team) filled with French turbot tartare, crayfish and citrus

One of Aria’s signature dishes is Chef Zamboni’s take on his favourite Chinese dish, xiao long bao. His version is beetroot ravioli filled with turbot.

It’s ravioli, which is not Asian. We’re not doing dim sum; we’re just trying to make it a bit more fun. I’m silly – if we are what we eat, then I plate what I am.

While Chef Zamboni’s culinary style is definitely more on the playful side, his food is certainly not frivolous. Everything he creates is incredibly thoughtful, and a lot of love goes into each dish.

Homing pigeon done three ways: French (medium rare with butter and herbs, pan- and oven-roasted), Italian (à la Milanese) and Chinese (a tiny pigeon spring roll)

They say, “Ah, you’re Italian – you need to have pizza!” I say, “You’re Chinese – you must have spring rolls!” I like to tease people.

Influences

Seared scampi and foie gras, fluffy celeriac and black truffle

Chef Zamboni grew up in a small town in Bergamo, Italy. His first job, at age 14, was at a restaurant, after seeing his brother work as a waiter at Michelin-starred restaurants and high-end hotels.

When I was working as a waiter, I found myself watching the kitchen and saying, “Wow, that’s cool.” Watching the chef call the order, everyone saying, “Yes, chef!”, I started to have this romantic view of the kitchen. My brother said, “Why don’t you try?” So I started, almost as a joke. I’ve had one job in my life – it was this one. I fell in love, and I’m fascinated by the fact that through food, you can make people feel emotions, good or bad.

Chef Zamboni’s family have had a massive impact on his life and career. He comes from a farming family and remembers the toil of working on his uncle’s farm when growing up, getting goosebumps as he recalls just how tough it was. Because of his hard work on the farm in his childhood and especially now having so much experience in the kitchen, he believes strongly in sustainability and having respect for every single ingredient. He gleefully showed me pictures and videos of his cheese supplier in Italy, where the cheese is made by hand and cows frolic happily against the backdrop of lush green mountains.

Even a tomato – somebody planted this tomato, somebody planted fertiliser to make the plants grow. Even a single tomato needs to be respected when eaten. I believe in sustainability. I also use local producers, not just from Europe. I take a lot from Hong Kong, and I developed [as a chef] in China. I believe it’s fair to give back to the community.

Vanilla ice cream with caviar creates a salted caramel-esque flavour (off-menu special)

The chef speaks of his former mentors and fellow chefs with great respect and fondness. He first came to Hong Kong in 2009 at the age of 24. He began working as the sous-chef for Chef Roland Schuller of Octavium for a year and was part of the opening team of the now three-Michelin-starred 8½ Otto e Mezzo Bombana.

I believe Chef Roland is one of the most underrated chefs in town. He’s amazing. This guy can talk about a leaf of a lemon – not a lemon, just the leaf – for three hours. How you use it, where you use it, if you use it in this way, you have this flavour – everything!

My Italian lemon gift from Chef Zamboni

Another huge influence throughout Chef Zamboni’s life and career is his mother. His mother, who will soon be 76, has come to visit the chef in Asia at least once a year.

My mom is very cool. She’s a gorgeous cook. When I was in Guangzhou, she came for Mother’s Day. We did a promotion with six other chefs, and we cooked with our moms.

He showed me a picture of him and his mother in the middle of a heated discussion while cooking lasagne.

Here, I’m saying, “Mom, stop it. I’m the chef.” She says, “No! Stop it. I’m the chef.” She’s crazy.

His mother is also an adventurous eater and enjoys trying Asian food when she comes to visit.

[In Italy] my mom always goes to the same place to buy vegetables in the market. She goes to the 70-year-old lady who always sells the veggies. Now, my mom sends me a picture of pak choi! And she says, “How do you cook this one? It’s Chinese, right?” So, again, what is tradition? In 50 years, pak choi will probably be tradition in Italy.

Mr White: fennel, yoghurt, white chocolate, white truffle, burrata

Chef Zamboni also takes great inspiration from his father, who gave him this excellent piece of wisdom:

My father always said, “Andrea, you need to be exhausted.” You know, your back is in pain, your body is in pain, but you are not tired. If you are tired, you wake tomorrow and don’t want to go to work. But if you are exhausted, you get a nice sleep, [and] the day after you are a lion, ready to jump inside the kitchen!

Aria, 24/F, California Tower, 30–32 D’Aguilar Street, LKF, Central, 2804 1116, book online

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In 2019, after an impressive, almost 50 years on the Hong Kong dining scene, Indian restaurant Gaylord won our inaugural Foodie Forks Lifetime Achievement Award. Despite being a stalwart in the industry, Gaylord is definitely not afraid of trying new things, and after moving to a more modern location at the end of 2019, they also added some new dishes to the menu. This year, they’re introducing an innovative truffle menu of classic Indian dishes with a twist.

Available from 8 February–31 March, the truffle dishes are priced à la carte, allowing you to go full truffle or just add a truffle dish or two to your meal.

To start off, the truffle paneer pakoras ($118) offer a subtle flavour and a pleasant, slightly fried texture, with a lightly flavoured truffle paste sandwiched between pillowy paneer cheese. Those seeking stronger flavours may find this dish a bit too plain.

The truffle chicken malai tikka ($168) is marinated in cream cheese, cardamom and white pepper and topped with black truffle oil. While the chicken was impressively tender, the truffle flavour was rather subtle, and we felt that the chicken itself could have used a touch more spice.

The truffle spinach koftas ($168) were an instant favourite. The soft spinach and cottage cheese balls, with a texture that resembles falafel, beautifully soaked up the robust and creamy spinach curry.

The truffle butter chicken ($218) is a wonderfully fragrant, elevated version of the beloved curry classic. The sweetness of the caramelised onion along with the richness of the creamy truffle sauce and succulent chicken offer a melt-in-the-mouth explosion of flavour.

It goes without saying that the curries simply must be ordered with some onion and cheese truffle naan ($68). This bread makes for a delicious snack all on its own, but it works wonders in enhancing the flavours of the sauces while also making sure that not a drop goes to waste.

Verdict

The curries are definitely the stars of the show on Gaylord’s truffle menu, with both the spinach and butter chicken positively bursting with flavour. While the truffle is rather subtle in the starters, we recommend ordering a few items from the regular à-la-carte menu too so that you don’t over-truffle it.

Gaylord’s younger sibling restaurant, Gunpowder Indian RestoBar, will also be offering a truffle menu during this period, featuring a few more modern twists on Indian favourites.

5/F, Prince Tower, 12A Peking Road, TST, 2376 1001

This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

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While Yung’s Bistro opened back in May 2020, with all that’s been going on we hadn’t had the chance to visit until now. Of course, we were instantly enticed by the restaurant when we heard about its White Rabbit candy custard – remember the White Rabbit ice-cream craze? But that’s not the only reason you should visit this beautiful spot.

Occupying one of the largest F&B spaces at K11 MUSEA (with a 2,000-square-foot terrace), Yung’s Bistro is the much younger sibling of 78-year-old Cantonese stalwart Yung Kee in Central. The space features handmade tiles that originally adorned the flagship restaurant, refurbished in stunning jade and gold shades. Both the interior design and menu aim to preserve Cantonese culture while introducing this cuisine to a new audience.

Yung’s Bistro’s dishes fall under four categories: classic dishes with a modern twist, rare dishes from the past that are hard to find nowadays, recipes that tap into childhood memories and homestyle cooking.

The meal began with a favourite dish plucked straight from Yung Kee’s menu, preserved egg and pickled ginger ($18/person). This is a controversial dish done right. The pungent pickled flavours are certainly not to everyone’s taste, but we enjoyed the creamy and rich century egg, which is marinated for 40–45 days, along with the palate-cleansing ginger.

A nod to their predecessor’s famed roast goose, the roasted whole roast goose leg served with charcoal stove ($290) is a dish reminiscent of the past when goose legs were served whole to prestigious dinner guests during celebratory meals. Before digging in, the smoky aroma of the 120-day-old Black Maine Chinese goose from Guangdong will have you drooling in anticipation.

The goose leg is then cut up and plated beautifully alongside beans and edible flowers. The meat was absolutely cooked to perfection, succulent and tender, and the skin had a beautiful, addictive crunch.

The premium barbecued pork belly ($200) is another solid offering from the barbecued specialities section. The grain-fed pork belly is imported from Canada. Yvonne Kam, granddaughter to the patriarch of Yung Kee, decided on this family-owned farm’s pork as she felt it had the best meat-to-fat ratio. The pork was rich in flavour and melt-in-the-mouth tender.

As it had been particularly chilly in the days leading up to our visit, we sampled three different long-boiled soups: double-boiled pig lung soup with almond sauce ($150/person), double-boiled pig shank soup with American ginseng and dendrobe ($150/person) and double-boiled vegetarian soup with porcini, maitake mushroom and lily bulb ($100/person). The pig shank soup had a strong herbal and bitter flavour, while the vegetarian soup was light, with a touch of umami flavour from the mushrooms. The pig lung soup was the thickest and heartiest of the bunch – definitely a nourishing choice for the winter months.

One of Yung’s Bistro’s signature dishes, the deep-fried shrimp ball with fermented bean curd ($140/4 pieces) is comprised of feathery fried layers covering shrimp balls that are filled with gooey, 1.5-month-aged fermented bean curd. The bean curd burst with a melted cheese-like texture upon first bite. The combination of the crispy, soft and oozing layers is deliciously creative.

The homestyle braised pork with preserved vegetables in soy sauce ($320) uses Kam’s mother’s recipe. The pork is deep-fried while raw, before being marinated in order to retain the meat’s flavour. The high-quality pork is sourced from a supplier that provides the optimal environmental conditions for their animals. The pork was incredibly juicy, while the slightly spicy preserved veggies added a moreish, piquant element to the dish. We recommend ordering a side of rice to soak up all that tasty sauce.

The steamed egg white, mini crab roe with rice ($130/person) is a classic yet rare dish not often found on menus these days owing to the laborious task of hand-picking out the crab roe from teeny-tiny crabs from the stream of Shunde. This dish is quite the treat, with the egg and roe mixing to form an indulgent, salted-egg-yolk-esque flavour. It’s no wonder this buttery roe is such a prized ingredient.

The claypot rice with assorted cured meat ($130/person; minimum 2) was delightfully crispy, a warm comfort during the cooler seasons.

We were positively thrilled when the White Rabbit candy custard ($58) hit the table – it was even cuter than we had imagined. The rabbit mould is incredibly detailed, and we had great fun taking videos of the wobbly bunny. We were also pleased to discover that what is possibly the cutest dessert of all time is also delicious. Made with just a single White Rabbit candy and milk and paired with chocolate crumbs, the creamy texture and slightly astringent taste of the custard are impressively identical to that of the candy itself.

Verdict

Yung’s Bistro celebrates Cantonese cuisine in all its forms, with each dish carefully thought out to highlight and showcase the cuisine’s distinct and versatile elements. It’s the sort of restaurant that, during simpler times, we would have loved to take visitors to introduce them to Cantonese food in a sophisticated and modern setting.

Shop 701, 7/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, TST, 2321 3800, book online

This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

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What’s the key to a good mac ’n’ cheese?

Obviously, cheese is the most important ingredient, but not any old cheese will do. Using lighter cheeses such as mozzarella or ricotta result in subtler flavours, while using stronger Cheddars or blue cheeses sharpen a mac’s taste.

When it comes to texture, creaminess is next to godliness – no one likes a dry mac!

What about toppings? Sometimes additions like truffle or bacon can elevate an mac, while at other times, simple truly is best.

We’ve scoured Hong Kong to find the macs with the best balance of all these elements.

Best Homestyle: Brut!

One of the things we love most about beloved Sai Ying Pun eatery Brut! is their focus on locally sourced ingredients and healthy, veggie-loaded dishes. However, we’re not thinking about our health when we order the Roquefort mac and cheese ($98). Traditional macaroni is replaced with pasta shells that really soak up that sharp blue cheese sauce. The way the cheese and pasta crisp at the top reminds us of mac ‘n’ cheese like Mum makes.

1 Second Street, Sai Ying Pun, 3460 5863, book online

Best Truffle: MEATS

Truffle mac ‘n’ cheese has recently become quite popular, along with many other truffle-loaded food trends. In mac and cheese, truffle can often be overpowering and distract from the cheesy goodness. However, the truffle mac ‘n’ cheese ($90) at MEATS perfectly balances both the truffle and cheese flavours, with the result being a subtle, extremely creamy treat.

28–30 Staunton Street, SoHo, Central, 2711 1812, book online

Best Side: Smoke & Barrel

While mac and cheese can easily be an entire meal, in true Southern BBQ style, Smoke & Barrel offers mac and cheese as a side to their hearty, meaty dishes. The sharp taste of their mac & cheese ($88) comes from the addition of British Cheddar, while the mozzarella makes for a smooth texture. We also enjoy the shallot-dust topping, which becomes nice and crispy from the grill.

1–2/F, Wyndham Mansion, 32 Wyndham Street, Central, 2866 2120, book online

Best Fusion: Second Draft

Some foodies are mac and cheese purists, while others find the classic version far too boring. Stepping outside the box as usual is Second Draft. Available as part of the restaurant’s weekend brunch menu, this May Chow–designed mac & cheese ($88) offers a strong umami-laced flavour owing to the smoked cheese sauce, inaka miso and bonito flakes used. The impressive smoky flavours manage not to overpower the dish while creating a distinctly savoury and satisfying mac and cheese.

98 Tung Lo Wan Road, Tai Hang, 2656 0232, book online

Best of All: FINI’S

Photo credit: @audrey.eats

We saved the best for last! Our favourite mac ‘n’ cheese on the Hong Kong cheese scene has hands down got to be the SNT mac ‘n’ cheese ($99) at FINI’S. When Stone Nullah Tavern closed back in 2019, we were genuinely concerned that their glorious mac would be gone forever. However, the SNT folks knew they had a good thing going, and when they rebranded as FINI’S, the mac ‘n’ cheese remained on the menu. Topped with chopped scallion and a glorious egg yolk, which is mixed in after serving to add an extra layer of richness, there is no mac ‘n’ cheese as decadent, cheesy or satisfying in the 852.

Central: 49 Elgin Street, SoHo, 2387 6338, book online

Wanchai: 69 Stone Nullah Lane, 3182 0128, book online

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A dip in the thermometer has us craving warm comforts, and there is one indulgent drink that tops all other winter treats – hot chocolate. There are few things as sweet, satisfying and luxurious as a cup of hot chocolate. Once you’ve tasted the good stuff, it’s hard to go back to the powdered variety.

Here’s where you can get your proper hot chocolate fix on a chilly day:

Feather & Bone

A stockist of premium groceries, we’d except nothing less than an exceptional hot chocolate offering from Feather & Bone. Made with vegan and gluten-free chocolate brand Grounded Pleasures, these mugs come with a generous side of fluffy marshmallows. Choose between the original ($45), Sicilian orange ($55) and noir exquisite ($55) versions.

Multiple branches around town; click here for locations

Ralph’s Coffee

It’s probably a good thing that Ralph’s Coffee is only takeaway – otherwise we’d probably sit there all day overdosing on their ridiculously perfect hot chocolate ($60). Their standard hot chocolate is made with the not-so-secret ingredient of 62% dark Valrhona chocolate, considered by many to be the finest chocolate in the world. We also love their seasonal variations, which include marshmallow mocha and peppermint hot chocolate for the festive season.

Central: Shop 103, 1/F, LANDMARK ALEXANDRA, 18 Chater Road

TST: Shop OT313, 3/F, Ocean Terminal, Harbour City, 3–27 Canton Road

Black Sugar Coffee

Not only does Black Sugar Coffee win the title of cutest cuppa thanks to its shiba latte art, this hot cocoa ($45) is also one of the tastiest on the list. Made with rich, 72% dark Italian chocolate, this hot chocolate will have you feeling all warm and fuzzy. While this local coffee favourite now has multiple locations around Hong Kong, if you go to their original café in Tsim Sha Tsui East, you may just get to see the real shibas who inspired the brand’s logo and their fabulous latte art.

Multiple branches around town; click here for locations

Fineprint

We all know that two-time Foodie Forks Best Café winner Fineprint serves up some fine cups of coffee, but they also make one of the best hot choccies around. If you’re looking for a slightly sweeter and more milky version, Fineprint’s hot chocolate ($34/$45) is sure to satisfy.

Multiple branches around town; click here for locations

Page Common

Photo credit: @jessjan

If you consider yourself a hardcore chocoholic, head to Page Common at the Page148 hotel. Their signature chocolate is quite literally overflowing with sweet chocolate goodness. Topped with white and milk chocolate shavings, this Instagrammable drink is ideal for those with a bit of a sweet tooth.

G/F, Page148, 148 Austin Road, TST, 3844 8899

PRESS THE BUTTON

If you want to feel like a kid again, boy, do we have the drink for you! Amongst the speciality coffee offerings at PRESS THE BUTTON, a lovely little kiosk in Sham Shui Po, you’ll find a winter special called Too Much Chocolate ($40). This chocolate drink is served piping hot and topped with a generous portion of marshmallows and Cocoa Puffs cereal. It’s a nostalgic, sugary delight.

132A Ki Lung Street, Sham Shui Po

Passion by Gérard Dubois

Sometimes good things really do come in small packages. This is especially true when sipping on the chocolat chaud “Passion” ($34), the signature drink of Passion by Gérard Dubois. While you may look at this espresso-sized cup and think, What is this? Hot chocolate for ants?, fear not – this small serving offers just the right amount of thick, gooey melted Valrhona chocolate.

Multiple branches around town; click here for locations

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If you’re walking too quickly – which we so often do when navigating Causeway Bay’s busy streets – you might just miss the cosy café that is Passepartout Brunch & Coffee. Having just opened this month, there is no signage apart from the name printed in gold on the large windows.

The café is very aesthetically pleasing, already attracting the Instagram crowd with its muted blue-grey walls and gold accents. The large windows and sidewalk seating are reminiscent of European cafés, the kind of places you could sit all morning long with a good book, watching the world go by.

Speaking of good books, the café’s name is inspired by the literary character Jean Passepartout of Jules Verne’s novel Around the World in Eighty Days. You’ll find this novel along with a few other carefully selected literary works on the café’s bookshelf. Sadly, we’re told that the books are usually used as photo props rather than actually read by the customers!

The name Passepartout translates literally to “go everywhere” and speaks to the inspiration behind the menu. Owner Jaliff Yiu has, very impressively, just recently graduated from university, working his way through a variety of jobs in the F&B industry. Inspired by his travels, international upbringing and the all-day brunch cafés in Canada where he grew up, he wanted to create a global menu featuring flavours and techniques from around the world. The menu is concise, with just a few savoury and sweet dishes each on offer. The brunch-style dishes are all named after major cities: London, Yokohama, Hong Kong, Paris and Calcutta.

Related: Vegetarian-friendly Free-Flow Brunches in Hong Kong

Passepartout also offers a selection of daily desserts, all made fresh and in-house, as well as speciality teas, coffees and unique beverage creations.

Their signature drink is the Cino ($50/hot or $55/iced), a “naked” take on a yuenyeung that skips the milk and swaps Ceylon tea for pu’er to create a stronger tea aroma. The pu’er is then mixed with their house-blend coffee. While still offering a very strong coffee flavour and scent, the pu-erh helps to balance the acidity of the coffee.

One of their most popular drinks is the miso caramel latte ($50/hot or $55/iced). The miso adds a savoury touch to the latte, cutting the sweetness of the caramel and creating a pleasant salted-caramel-esque flavour.

Inspired by Canada’s portion sizes as well as their cafés, the brunch dishes are extremely generous in size and perfect for sharing. The Hong Kong ($108) is a very creative dish, comprised of a “junk Scotch egg” made with luncheon meat and egg, then coated and fried in breadcrumbs and topped with mayonnaise. The egg was cooked just right, with the yolk slightly oozing, while the luncheon meat, mixed with a bit of potato, was not too salty and offered just the right amount of richness. The dish is served with crispy Japanese rice, coleslaw and Brussels sprouts. While the rice was tasty, we’re not sure it added much to the dish, and it certainly was not necessary given the size of the Scotch egg.

The Calcutta ($118) is a gargantuan tower of fried chicken, butter chicken sauce and coleslaw atop a masala waffle. This never-before-seen twist on a butter chicken curry served up some solid flavours. The fried chicken was satisfyingly crispy and juicy, while the curry sauce was buttery and creamy, layered with subtle spices that the pillowy masala waffle soaked up beautifully. This signature dish is a winner.

While the dessert menu changes daily, the chocolate tart ($38) is the restaurant’s signature. It is very a rich, dark chocolate treat for those serious about their chocolate. The apple crumble pound cake ($58) is delightful and moist, with a crumbly exterior, and is topped with creamy homemade cinnamon ice cream that isn’t too sweet. Be sure to check out the daily menu and pastry display to see what specials they’ve got.

Verdict

Passepartout is a lovely little café and a much-needed quiet spot in the middle of one of Hong Kong’s busiest areas. The service is warm and friendly, making diners feel right at home. We admire the ambitious yet comforting dishes and think that the thoughtful and creative coffee, tea and dessert options will undoubtedly draw a loyal following.

Shop 2, G/F, Chung Wai Commercial Building, 447–449 Lockhart Road, Causeway Bay, 2882 0828 (no bookings)

This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

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We’re sure that by now you’ve heard of the Smoke & Barrel (singular) versus Smoke & Barrels (plural) debacle! Both restaurants opened around the same time, both serving Southern-style BBQ. We don’t want to pit the restaurants against each other and, to be honest, the similarities end with their names and shared cuisines.

While the plural version is more of a grab-and-go takeaway concept, Smoke & Barrel (singular) is a spacious, sit-down eatery boasting a massive wood-fired smoker called The Beast that was imported from Missouri – the only one of its kind in Hong Kong! There’s certainly room for more than one smokehouse in Hong Kong, especially if the immense excitement surrounding these restaurants is anything to go by.

The Beast

Smoke & Barrel is the second joint project from chef duo Chris Grare and Arron Rhodes of Kinship, while the kitchen is led by Southern native chef Christopher Tuthill, who was formerly the head chef at The American Club Hong Kong.

Chef Christopher Tuthill

The restaurant stands in the spot where The Flying Elk used to be and is considerably more spacious than we remember. We particularly enjoyed the signage when walking up the stairs to the restaurant. Always suckers for neon signs, the bright red lettering reads “Smoke Meat Everyday”, a fun twist on the Snoop Dogg jam and, quite honestly, a strong motto to live by.

The restaurant itself is very dark yet atmospheric, with the open kitchen, leather seats and wooden tables being exactly what we’d expect from a serious barbecue joint. The gold lighting adds a touch of sophistication, while the bottles of homemade BBQ sauces placed on the tables feel distinctly homey and comforting.

We’d heard some less than positive feedback about the service at Smoke & Barrel, and we did notice some inconsistencies. While certain staff members were very friendly and knowledgable, others just seemed a bit spacey and confused – nothing terrible, but perhaps something to be mindful of.

The restaurant prides itself on being Hong Kong’s first authentic American BBQ restaurant and smokehouse. However, we were quite surprised to find out that the menu embraces a fair bit of Asian fusion, something many American BBQ purists would certainly turn up their noses at. We’re in no way averse to fusion cuisine, but we found that while many of the dishes worked, some made less sense (we’ll get to that later).

The menu is broken up into five sections, from starters to desserts. If the choice is too difficult, you can let the restaurant feed you in a family-style menu ($488/person), but this does not include their hunky beef short rib.

The cocktail menu fits the theme and complements the smoky foods. We tried Fine & Dandy ($88), a pleasantly tart blend of whisky, raspberry and cherry. We’re told that the Texas Bloody Mary ($88) packs a real punch – made with their homemade BBQ sauce – and is a spicy must-order for fans of the cocktail.

The first of our starters, the grilled romaine salad ($98), was more exciting than we had expected. We loved the addition of salmon eggs, which elevated the slightly charred flavours of the grilled lettuce. We’re not sure about the addition of Parmesan cheese though. Although clearly an homage to a classic Caesar salad, this salad is anything but classic, and we feel as though it should embrace its individuality.

The watermelon salad ($98), which comes with smoked beets, fared less well. While refreshing, the salad felt uninspired. The menu states that the salad comes with dried shrimp, yet there were none to be found in our bowl.

Our favourite starter was definitely the steak tartare ($158). Made with brisket jerky and topped with a dollop of truffle mayo, this tartare was rich yet clean, with the brisket making the dish stand out against its competitors.

From the more refined starters, we moved on to the down-and-dirty mains. We were served a generous platter of smoked meats that included beef short rib ($598), all-American brisket (from $108), seasonal Smoke & Barrel sausages ($108), Carolina pulled pork (from $98) and cider-glazed baby-back ribs (from $208). The meaty mains are obviously the stars of the show here – this is what we came for.

The brisket was melt-in-the-mouth tender yet lacked seasoning. However, you can always top it with one of the eatery’s BBQ sauces (traditional, hot sauce inspired or Carolina style) for added spice and moisture. The pulled pork was spicier than was expected, and the sausages were juicy and had an enjoyable blend of herbs and spices – but neither was particularly memorable. The flavours of the meat platter started to blend together – until we tried the standout dishes of the baby-back ribs and beef short rib. Forget about using your hands – this meat falls right off the bone and positively explodes with smoky flavour. The beef short rib is by far the most expensive thing on the menu, but it is mind-blowingly delicious, with the meat slow-cooked to crisp and succulent perfection.

On the side, we thoroughly enjoyed the jalapeño cornbread ($68), which was delightfully fluffy with just the right amount of sweetness, the delicious, ultra-crisp Brussels sprouts & ponzu ($78) and the amazing mac & cheese ($88), which was the mac of our dreams, with its creamy yet sharp taste coming from the addition of British Cheddar. We also tried the loaded tater tots ($88), which were done in a very unexpected Japanese style, topped with bonito flakes. The tots themselves were pillowy mouthfuls of potato goodness, yet we found the bonito overpowering and once again felt like the combination was lost on us.

For dessert, the “almost” key lime pie ($88), which is made with shikuwasa (a type of Japanese lime), is a fun take on a summer favourite. We particularly enjoyed the mounds of marshmallow-like kaffir lime crème, but we did think that the citrus flavour could have been stronger.

It’s hard to go wrong with a childhood classic like soft serve ($78), but we would have loved a little more bourbon caramel sauce, which was lost under the swirls of ice cream and macadamia nuts. However, we did enjoy this subtle finish to quite a heavy meal.

Verdict

In some ways, we found that Smoke & Barrel exceeded our expectations, but in other areas, we found that our expectations were not quite met. While we always appreciate creativity, the dishes that adopted an Asian twist were a bit hit-or-miss and, frankly, quite odd for a restaurant that prides itself on authenticity. The dishes that stuck to their Southern roots certainly were much stronger and best showcased the kitchen team’s skills. Overall, Smoke & Barrel is a fun, reasonably priced spot to spend an evening with some like-minded carnivorous friends.

1–2/F, Wyndham Mansion, 32 Wyndham Street, Central, 2866 2120, book online

This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

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We visited The Mira not knowing what to expect. However, we learned that acclaimed chef Sheldon Fonseca, whose extensive CV includes the executive chef position at Foodie Forks 2020 Editors’ Choice Best Restaurant LPM Restaurant & Bar, has recently been appointed the culinary director of Miramar Group. This obviously led us to having very high expectations of the hotel’s dining options, especially the beloved in-house restaurants WHISK and Cuisine Cuisine.

WHISK restaurant

As much as we love to eat on a staycay, even us foodies need a break, and we were fortunate enough to get a taste of The Mira’s Entertainment Dream Staycay (from $900/2) as well as their Staycay with Dinner at WHISK (from $1,488/2). Both stays include a City Room.

Staycay with Dinner at WHISK includes:

• A six-course dinner for two at Michelin-recommended WHISK
• Breakfast for two at COCO

Entertainment Dream Staycay includes:

• A film screening with the Immersive Theatre System by Devialet or access to the karaoke room for two hours
• One hour of darts, Nintendo Switch or a VR game with a snack combo box and two cans of soft drinks
• 20% off dining at all hotel restaurants and bars during your stay
• 25% off à-la-carte spa treatments at MiraSpa
• Breakfast for two at COCO
• Complimentary late checkout

The hotel is much larger than it appears, with 400+ rooms and a lift that we found endlessly confusing – at one point leading us straight into the jaws of manic DONKI, which was still packed at 11pm. The Mira is an ISO-certified hotel and strives to be environmentally friendly through energy-saving initiatives, waste management, off-site green projects, newly launched vegan menus and the use of organic produce. They have also upheld strict safety and hygiene protocols during the COVID-19 outbreak with intensive disinfecting and cleaning practices as well as strict adherence to social-distancing regulations. At check-in, you are asked to check your temperature and fill out the necessary health declaration forms.

The room

We stayed in the Mira Suite 70 ($2,688/night with dining package), which is an incredibly spacious room with modern, minimalist decor. While the room is not particularly luxurious, it is very comfortable, slick and stylish. We loved its smart use of space, with zero clutter and clever drawers containing useful amenities throughout the room. The room opens up to reveal a very comfortable and ergonomic writing desk and a large living room with a grey sofa that could easily fit five people, a flat-screen TV and a bright purple swivel chair. Not the only thing that swivels, our favourite element of the room was the swivel TV, allowing us to watch TV in the lounge as well as in the bedroom (or to turn the TV away for a much-needed screen break).

The bedroom came with plenty of closet space, a dressing table and a very comfortable bed dressed with crisp white linen. The open-plan bathroom (which has the option of closing blinds and doors for more privacy) is gorgeous with its granite and white marble fixtures, large shower and bathtub and the fluffiest bathrobes we have ever adorned.

The pool

The indoor pool is pretty in purple and has crystal-blue water, giving us some serious mermaid vibes (they even have a mermaid dance class on offer). The pool is heated, making it the perfect place to relax or get a few laps in at any time of the day or year (keeping government restrictions in mind). There is also a large rejuvenating jacuzzi near the entrance of the pool and plenty of big, comfy chairs to lounge around in.

Dinner at WHISK

Led by Chef Oliver Li, WHISK is a Michelin-recommended restaurant known for fine French-Japanese dining and an extensive wine list. The dining room, like the rest of the hotel, is simple yet classic and sleek. The cutlery and crockery are bold and heavy in monochromatic tones, creating an interesting contrast with many of the colourful dishes.

We were treated to a six-course degustation menu, which comes with a choice of starter, main and dessert per person. We decided to get both options to share.

The amuse-bouche was beautifully presented in three parts: a yuzu scallop in an elegant pink shell that burst with zesty, citrusy flavours, a corn skewer and a decadent duck liver truffle, of which we could have easily eaten a dozen.

The eggplant velouté starter was an earthy blend of cep mushroom and Ibérico de bellota ham. The rich eggplant velouté was thick and comforting, with layers of umami-rich flavour.

The Maine lobster salad (+$100) is a fresh dish that comes with a very generous portion of lobster, sucrine lettuce, tomato and avocado. There was a surprising, slow warmth and spice to the dish, which was cut beautifully with notes of citrus.

There are few things we love more than warm, fresh bread and butter. The next course of soja bread and French salted butter might just be the best bread and butter we’ve ever had. The bread, which is made with sake, is slightly sweet, dense and crumbly, with an almost cake-like texture, and was perfectly complemented by the savoury, salty butter.

Before our main courses, we tucked into the Suzuki sea bass. While it was a lovely piece of fish, we would have preferred a crispier skin and felt that, although beautifully cooked, it would have been better enhanced with a bit of seasoning. The crab and daikon dumpling offered a unique texture but was rather forgettable. However, we did enjoy the crispy seaweed tempura on top of the sea bass.

Our first main course was the lavender- and honey-roasted duck, which arrived beautifully pink and matched with a dollop of beetroot mousse. Served with a not-very-spicy but very flavourful Sichuan pepper sauce, the duck was cooked to perfection, tender with a pleasant, fatty mouthfeel.

The duck is served with an absolutely gorgeous beetroot salad adorned with microgreens, blackberries and beetroot sorbet. The beetroot sorbet was particularly delicious – refreshing, tart and sweet.

The other main course on offer is the ultra-indulgent Wagyu beef and foie gras (+$120), which delivers a slow-cooked beef cheek with black truffle sauce and truffle shavings. Both the beef and foie gras were incredibly rich and buttery, while the black truffle offered a light, smoky element to the dish.

For dessert, the Mont-Blanc Landscape is exquisitely presented in festive colours, making it an excellent addition to any Christmas table. The sweet, astringent chestnut mousse is paired with subtle, tart and floral rasperry notes, crisp meringue and a lightly alcoholic addition of Baileys ice cream.

A fun take on an after-dinner cheeseboard, the melted Camembert (+$60) is served with truffle ice cream and an entire round of warm, melted Camembert. The combination of the creamy vanilla ice cream with truffle shavings and sharp, salty cheese was certainly strange, but we loved it – so much so that we had no problem finishing off both dishes, rind and all.

This gourmet journey took around three hours in total. While the service was slightly slow, we found the WHISK team to be incredibly attentive. Our glasses were never empty, and Chef Li and his team took the time to explain each dish with precision.

Th entertainment

After a delicious dinner, we headed upstairs to the 17th floor, where all the rooms have been converted into entertainment rooms. There are plenty of fun activities to choose from, for both children and adults. The VR room is the latest addition, offering a hyper-realistic gaming experience. We were asked if we wanted the “cute” game or the “terrible” game. We chose the terrible option, which involved shooting flesh-eating zombies using surprisingly heavy guns. This was a great way to burn calories and get our heart rate up after an indulgent meal.

The spacious and kitschy darts room comes equipped with smart dartboards that count your score for you – no need to waste time doing maths! While our dart skills were a little rusty, we warmed up quickly and had a great time trying to hit that bullseye.

The karaoke room is the best way to bring our your inner superstar and is kitted out with an impressive sound system, comfy sofas and a wide selection of songs from global artists. We could have easily stayed there all night making our way through Taylor Swift’s entire discography.

The private home movie theatre is equipped with wireless Devialet Phantom speakers that provide a cinema-esque sound experience. There are a few films to choose from, including kids’ movies, action blockbusters and a few modern classics. We chose the latest Pixar film, Onward (get your tissues ready for this one), and enjoyed soft drinks and popcorn while we watched.

Each of the entertainment rooms is limited to a maximum of four people (in line with government regulations at the time).

Breakfast at COCO

While the staycation advertises breakfast at the Mira Club Lounge, the lounge was closed, and we were informed upon check-in that breakfast would be at COCO. COCO is a quiet and peaceful spot to spend a morning, and the buffet breakfast offers a solid selection of Western and Asian breakfast eats. So many breakfast buffets serve rubbery eggs that get left out all morning long, but we particularly enjoyed the fact that COCO has a fresh egg station, with chefs whipping up eggs any which way you choose.

Verdict

We had a wonderful time staycationing at The Mira. Our dinner at WHISK was one of the best hotel meals we’ve had, and we truly felt as though we were on holiday, with activities that allowed us to relax while also having plenty of fun. With an abundance of staycation offers available, The Mira really does offer something for everyone. We highly recommend you try out at least one of the hotel’s offers before they end on 3 January 2021.

Mira Place, 118–130 Nathan Road, TST, 2368 1111, book online

This write-up is based on a complimentary media staycation provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.

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