November 2015 Issue Out NOW 

November 2015 Issue Out NOW 

The November 2015 issue of Foodie is out NOW and is a festive season's catering compendium 

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Foodie  Foodie  | almost 3 years ago

The festive season is one for entertaining, and our editors have compiled a compendium of tips and tricks to keep guests impressed and hosts sane. 



In addition to the wonderful recipes supplied by Invisible Kitchen, such as the whole roast turkey, pumpkin pie smoothie and apple tart tartine, we have also been able to snag a chat with Marc Vidal, the charming executive head chef of Boqueria restaurants in New York and Hong Kong. 

If wine can be as unfathomable to you as it is to us, we've compiled a short and handy guide which explains what to pair with typical wines like Brut, rosé and sauvignon blanc (the Chenin Blanc and pork belly sandwich was one of our favourite pairings). 

Our food war features the best of bottled green tea, and we've been eating like crazy around the city to bring you restaurant reviews of the best new menus and restaurants to check out in November (all you can eat mac and cheese at Stone Nullah Tavern, and a new Balinese restaurant in Repulse Bay, TRi (said 'tree') are worth putting at the top of the list). 


Happy eating foodies! 


Read the magazine above, on our jazzy new magazine page here (which incidentally features all 75 previous issues of the magazine), or in one of the 500+ locations around Hong Kong (scroll down to see map). 



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