Sichuan noodles in an instant
Our favourite Taiwanese handmade sun-dried noodle brand, KiKi, has just launched a tongue-numbing Sichuan flavour that we’re chomping at the bit to try – Mapo Tofu ($58 for 1 packet of noodles and 1 packet of sauce) – along with KiKi Sichuan Pepper Seasoning ($38), a chilli and peppercorn concoction for sprinkling on dishes that are in need of that extra little something. Both are available at SOGO or they can be ordered online from 26 February. We’re already die-hard KiKi fans, so we expect these new additions to further flame our addiction.
Fly away with Lady M
New to Hong Kong International Airport is a Lady M boutique where travellers can take away the beloved patisserie’s frozen Signature Mille Crêpes ($820) and Green Tea Mille Crêpes ($880) for defrosting and devouring upon arrival – we think these would make great gifts for friends and family who are craving a taste of HK.
Shop 7E142 and 7E151, East Hall, 7/F, Terminal 1, Hong Kong International Airport, Lantau Island, 2812 1228
NÖCHE overnight oats
These oats by PÜRA VÏDA are our new favourite way to start the day. Just ready-to-eat oats and oat milk in enticing flavours, we especially love the Nutty Monkey variety that lets us have a teensy bit of chocolate with their raw cacao nibs first thing along with a bit of peanut butter, banana and whey protein. They also have a vegan one that’s made with apple juice. Created in Hong Kong, we love local biz and these are worth the hype that we are hyping. You can get them at Feather & Bone.
Vegan scrambled egg
Recently launched at Foodie fave eco-shop Green Common (home of the amazing vegan Beyond Burger), Just Scramble (formerly Hampton Creek) is a substitute egg made from mung beans that scrambles up exactly like a real egg, free of antibiotics and cholesterol. You can head to GC for a taste of the store’s Just Scramble Teriyaki Bowl and All-Day Just Scramble. Magic!
Note: check out the 2018 Food's Future Summit as JUST CEO Josh Tetrick is coming!
What to drink when you’re not drinking
The world’s first distilled non-alcoholic spirit, set to debut in Hong Kong next month at Taste of Hong Kong, Seedlip sounds like it will be a godsend when you’re the sole teetotaller amongst a group of drinkie-loving mates. Founded in the UK by Ben Branson (in his kitchen in the woods with just a small copper still and a copy of The Art of Distillation, dating all the way back to 1651), Seedlip’s botanical spirits have zero calories and are also free of sugar, sweeteners and artificial flavours. They come in two blends: Seedlip Garden 108 (made with peas and hay from the founder’s family farm along with spearmint, rosemary and thyme) and Seedlip Spice 94 (allspice, cardamom, lemon and grapefruit peel and oak and cascarilla bark).
We hear a Seedlip and tonic calling our name...
Beef katsu sando at La Rambla
If Japanese-style deep-fried cutlet sarnies are your guilty food pleasure, make a booking at La Rambla this coming Sunday or Monday (25–26 February) for a six-hands ”Spain Meets Japan” dinner ($1,880/person) showcasing a collaboration between La Rambla’s Spanish chef Ferran Tadeo and two famed Japanese chefs from Tokyo: Kotaro Hayashi of three-Michelin-starred Kaiseki Kanda and Wagyumafia’s Hisato Hamada. Each chef will create three dishes for the dinner, to include Wagyumafia’s beef katsu sando, which has achieved cult status in Japan.
Shop 3071–73, 3/F, ifc mall, 8 Finance Street, Central, 2661 1161, firstname.lastname@example.org
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