Contrary to his “rock and roll” image, Alvin’s professional training as an engineer manifests in every dish he presents. With the utmost precision, he substitutes ingredients and cooking methods until perfection is achieved. A single dish can take months to perfect and new menus are eagerly awaited by  regulars and food critics.

Using fresh seasonal market produce sourced locally and internationally from trusted suppliers, Alvin’s menu changes constantly, retaining only a few signature dishes while showcasing the best of what’s on offer in the markets. His remarkable ability to bring such innovation to the table on a regular basis is one reason customers keep returning.

His genius is recognised by peers as one of the most creative in Asia, and Alvin is regularly invited to give masterclasses and demonstrations alongside celebrated chefs such as Ferran Adrià, Rene Redzepi and Martin Berasategui. In 2009, Bo Innovation became Hong Kong’s only independent restaurant to be awarded two Michelin stars by the prestigious Michelin guide. Alvin is also one of only two self-taught chefs in charge of a professional kitchen that has ever received Michelin stars, with the other being Heston Blumenthal.

In 2011 he had his first television programme aired, The Maverick Chef, for Li-TV. In the summer of 2012, he will also be opening another Bo Innovation in London, England.

Text by Jason Spotts, illustration by Esther Chan

Valentine’s Day this year falls on a Monday. And even though it’s a day for celebrating love, it tends to polarise opinion. Though, above all, it is an opportunity to explore ideas for truly memorable dates.

For a first date, we suggest starting off simple with dinner, which is a crucial test of compatibility. Dinner is the all-time classic first date. A well-thought out and memorable evening can do wonders. It is a chance to show your creativity and the different facets of your personality—just avoid indulging too heavily in self-promoting dialogue. Actions speak louder than words when it comes to matters of life and love. Success (or failure) greatly depends on what those actions say about you.

A fun date that puts both people at ease can help a relationship evolve.

We came up with a list of evergreen dates, fit for different couples at different stages of their relationships.

Surprise your partner with a date made for chocoholics, indulge in the sights and sounds of our harbour over a glass of bubbly, or take a look into the domestic future with a cooking class for two. Our final date suggestion will literally sweep you off your feet.

Crave presents the Valentine’s Day edition of City Guide, with five dates ideas that will sate your desires.

THE FIRST DATE COUPLE

Dinner will never go out of style as the quintessential first date. It is a timeless litmus test of compatibility. If you cannot enjoy a meal together, let’s just say the rest is a lost cause. Picking the right restaurant is a crucial exercise of balancing approachable food, good service and the right ambience. For a first date, it should be neither too casual nor too stuffy, with just the right level of style and intimacy.

W52 is an Italian restaurant that serves the first date couple well. Hearty, comforting Italian cuisine is easily accepted by a wide range of tastes and W52 takes simplicity, natural flavours and homemade pastas very seriously. Upstairs, we find an intimate dining area and you need not worry about being crowded. Every table is set for privacy. Their authentic Italian cuisine will warm you up and W52’s downstairs bar area, looking out onto the madness of Wyndham Street, is a cosy place to linger in comfort.

52 Wyndham Street, Central | Tel: 6768 5252

THE SECOND DATE COUPLE

Dinner again? You can do better for the encore and score creativity points with a sensory feast. VERO’s Chocolate Master Class is just the ticket. For a three-hour practical session, Executive Pastry Chef Koo Ka-chun teaches the art of tempering, moulding, decorating and, of course, tasting some of the best chocolate around. Free-flowing prosecco and chocolates are served throughout, and you’ll receive a personalised chef’s jacket.

Public classes are priced at $780 for one (maximum 10 students per class), and available on the third Wednesday of each month from 5.30pm to 8.30pm. If you want to book a private session on weekdays and Sundays between 12pm and 8pm, the minimum charge is $4,500. Both public and private classes require two weeks’ notice.

1/F, Fenwick Pier, 1 Lung King Street, Wan Chai | Tel: 2559 5882

THE KITCHEN WARRIOR COUPLE

Apparently, you get along well enough to reach this point. It is clear you both enjoy good food after a series of dinner dates and perhaps you even cooked a meal to show off your skills. But the real question is: can you cook together? Can you even peel a potato between the two of you without killing each other? The kitchen exposes many flaws in a relationship.

Time for a cooking class to test the waters more thoroughly. Intimate French restaurant La Terrasse, headed by Head Chef Rene Etienne, is just the place. Classes are typically held on weekend mornings, and cover both an entrée and a dessert. Afterwards, stay at La Terrasse to eat the lunch of your own creation.

A schedule of upcoming classes and featured dishes is available at www.hkfrenchcookingclass.com.Class sizes range from a minimum of four to a maximum of eight, and is priced at $400 for one. Private classes can be custom is able according to your desired area of interest, and are priced on a class-by-class basis.

G/F, Old Bailey Street, Central | Tel: 2147 2225

THE SIGHTS AND SOUNDS COUPLE

Trust “The Grand Old Lady” to deliver a classic date for those who love the sights of our beloved harbour. The Peninsula has teamed up with another Hong Kong icon, The Star Ferry, for a “Cruise and Dine” package tailormade for couples who need a change of pace. A special vessel named The Shining Light will ferry you on a 45-minute Champagne harbour cruise before an intimate dinner in The Peninsula’s lobby. Following the three-course dinner, head to the hotel’s lounge, Salon de Ning, for a complimentary cocktail. Ladies will appreciate the $300 gift certificate for The Peninsula Spa by ESPA that comes as part of the package.

Cruise and Dine is priced at $1,288for two. This service will run until March 15 2011 except on Valentine’s Day, so book early and experience Victoria Harbour anew with your special someone for a pre-Valentine’s celebration.

The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui | Cruise Enquiries Tel: 2315 3220

THE HIGH LIFE COUPLE

With Hong Kong’s hectic lifestyle, who has time to fly away at a moment’s notice? Macau is a great alternative, far enough to feel like an escape but close enough to be practical. Macau has a growing list of fantastic restaurants, headlined by Robuchon à Galera at Lisboa Tower. You are assured of one of the region’s finest dining experiences and a 7,300-label wine list. The pinnacle of French haute cuisine at this restaurant, created by the most decorated Michelin star chef in history, is an instant rejuvenator even for seasoned epicurean couples.

But if you’re really going for the date of a lifetime, consider surprising your partner by travelling first class all the way. We don’t mean by ferry, either. We recommend taking the Sky Shuttle helicopter, offered by Sky Shuttle. The ride itself is breathtaking enough, but followed by a meal at Robuchon à Galera? You’ll spend a month catching your breath.

3/F, Lisboa Tower, Macau | Tel: (853) 8803 7878

Text by P. Ramakrishnan

It’s hard to see past Padma Lakshmi’s tabloid fame. She’s a former fashion model who still looks stunning at 40, even with a one-year-old in tow. Her other accomplishments include part-time film and television actress, TV host, documentary filmmaker, author and producer. There’s also the matter of her famous ex-husband, the writer Salman Rushdie. In short, she’s a poised and polished celebrity. When it comes to this diva, food may not the first thing that comes to mind.

But forget her illustrious past for a moment, and instead think back to last year’s vision of Lakshmi striding up to collect an Emmy award for Top Chef. As the recognisable and ravishing host of the popular reality TV show, her multi-syllabic name is now being mispronounced on many continents.

Model turned food expert? If the chefs thought this was a conundrum, it wasn’t aired on TV.

“Perhaps there was a bit of a hostile reception when I first started hosting the show,” she says, reflecting on her first week at work. “Hostile is a strong word… I think more of a question mark. What does she know about food? But people forget that even as a model, I was hosting, producing food documentaries and had several cookbooks out. I’ve always had a strong palate and love for good food.”

Born in Chennai, India, Lakshmi was one of the few Asian girls to leap successfully into the international limelight. At age 16 she was a young ingénue on the modelling scene. Her slender, long limbs seemed to run counter to her refined taste for food. But even in her interviews with fashion magazines, she revealed her polished palate: “I can tell what food you’ve had four hours ago if I kiss you.”

Leaving home at such a young age to work meant the introduction of meat into her previously vegetarian diet. “I didn’t make it a big deal out of having beef,” she says. “My family is pretty orthodox, I wouldn’t bring meat into the house, but I haven’t had to lie to them about eating beef, pork and other meats But I wouldn’t highlight it. A good rib-eye steak is a favourite dish to have and to make – in New York, if not New Delhi.”

Over the years, her family has been supportive of her choices. “My family’s very understanding about the meat consumption,” she reveals. “When I left India as a young model, I was living in the West. They understood it, they really did. My grandfather was very proud of my cookbooks – and there are many meat dishes in them.”

Modelling opened other doors in the entertainment industry. She began hosting and producing food documentaries. In the 90s, she started writing cookbooks. Her best-seller Easy Exotic picked up the Best First Book at the 1999 World Cookbook Awards. Then she hosted Planet Food, Padma’s Passport and made several other television appearances. In 2006, she was cast as the host of Top Chef.

Tall and telegenic, her looks have to be maintained while she’s tasting multiple plates, so it begs to be asked, has she ever had to vomit during the course of filming the show?

“I’ve spat out only two things in the past eight seasons of Top Chef,” she confesses. “I really eat everything on the show. I don’t finish the whole plate but on average, on each show, I try about 17 dishes – that’s a lot of food consumption. I had to spit out a dessert in the New York season that was way too sweet. You can imagine how awful this was. And the other time, the California season, I had to spit out an artichoke dish. Something just wasn’t right.”

If it’s a matter of taste, then Lakshmi knew early on that she had the right stuff. “I had a notable palette from a young age,” she says. “I had very particular tastes and as I grew up, I’ve been trying to replicate dishes from my youth – of what I used to love. I think good taste – in food – is something you’re born with. I can’t just eat anything. I’ve developed these skills. Like when someone is musically inclined, they have a real ear for music. I feel the same way about food – my nose catches the whiff and I go in search of the dish.”

And the search has led her to many places that are off-the-beaten path. “For the various documentaries I’ve made, I was never shy of doing the leg work,” she says. “It’s more interesting. To understood food you need to go into its origins, to its original state. You can make a good paella on a beach. The elements are there. It’s more exciting to do that than to sit in an air-conditioned five-star restaurant.”

My Favourite Things with Padma Lakshmi

1. What’s in your fridge?

Vintage Champagne, lots of vegetables, broccoli, ginger, red and green chillies, all kinds of Asian vegetables, curry leaves. Lots of cheese, all different kinds of condiments and breads. Lots and lots of juices, and especially now, baby food – all homemade, not store bought. All natural, healthy, organic. My food is very pure, boiled and healthy.

2. What’s the dish you go to for immediate comfort?

It’s meen moilee, a fish curry. I always make it. Fish, a simple white fish, coconut milk broth, lots of vegetables, all thrown into a wok. It’s my go-to comfort food.

3. Your just desserts would be…

I’m not a big sweet eater. I’m just not drawn to sweets, but when tempted a good chocolate soufflé is lovely. I love profiteroles, anything with apple, cinnamon or caramel. An old-fashioned apple pie with a toffee cake crust – will definitely have a bite of that.

4. Best hangover cure?

BLT with a fried egg on it. It has got to be fried.

5. Favourite restaurants in the US?

That’s a long list, but for now, Marea. It’s a great Italian seafood place on Central Park South. Chef Michael White is really, really talented. He was in Italy for years, so for me it feels like the most authentic Italian food in New York. In Las Vegas, Paul Bartolotta’s restaurant is amazing. Bartolotta Ristorante di Mare has authentic Italian seafood and he gets it sent directly from Italy. And what I truly appreciate is that it is consistently good. There are no off-days.

Gramercy Tavern for vegetarian food. To be honest, all high-end restaurants, the good ones, have vegetarian options. But at Gramercy Tavern, the whole vegetarian tasting menu is wonderful. When relatives from India come, I take them there. The room is beautiful, it’s a fine-dining experience, not the usual stuff they’d see anywhere else. And of course there’s Indochine at Lafayette Street.

6. What are some great food destinations?

Bali, Istanbul – all their food is great. Little eateries are all around Istanbul – you can just point at the dishes and try them and they all amazing. I recently went to Morocco and had great food. I always ask what’s in it. I’m not worried, I just want to know how to make it. Part of being a good omnivorous creature has been my willingness to try everything. More than once.

7. Least favourite ingredients?

Sweet breads. Organ meats or offal.

Peter’s culinary philosophy and passion stems from his respect for quality natural produce. His preference is to allow the natural flavors of food to express themselves. Originally from Bersrod, a small village in Germany with around 800 inhabitants, Find says his greatest culinary influences come from his family. At the age of 14 he started work in his uncle’s butchers shop and was given the opportunity to assist with catering for parties. From then on, he became passionate about coming up with innovative menus and creative plating.

In 1984, Find started his training and apprenticeship in a French-influenced restaurant in Germany, where he worked with a well respected and experienced chef and learnt the importance of discipline, hard work and respect in the work environment. He then went on to work in a number of Michelin-starred restaurants in Europe for a period of ten years, logging time as chef de partie at one Michelin-starred Jorg Muller and as chef poissonnier at two Michelin-starred Weinhaus Brueckenkeller in Germany.

In 1995, he moved to Hong Kong where he worked as executive chef at the French restaurant in the Mandarin Oriental before spending six years at The Repulse Bay.

Find first joined The Ritz-Carlton as executive sous chef at The Ritz-Carlton Millenia Singapore in 2001. He was then promoted to executive chef at The Ritz-Carlton Bahrain Hotel & Spa in 2003. In 2007, he moved to back to Asia and joined Wynn Macau and Encore at Wynn Macau as Director of Culinary Operations – where he supervised more than 400 chefs in eight restaurants – before heading back to Asia’s World City to take up the position of Executive Chef at The Ritz-Carlton, Hong Kong.

Text by Jason Spotts and Walter Yu, illustration by Tim Cheng

Text by Johannes Pong

Northern Thailand may not be as popular as the country’s southern beach towns, but with rice paddies and mountains, Chiang Mai makes for a cool alternative to congested Bangkok. The second-largest city in Thailand is also the cultural heart of the ancient Lanna kingdom. It’s the best place to sample northern Thai cuisine, a delicious blend of Chinese, Laotian and Burmese flavours.

Chiang Mai cuisine tends towards savoury, clear soups and curries. Oddly enough, khao soi—the region’s signature dish—is the only recipe that calls for coconut milk. And every Thai knows that no visit to Chiang Mai is complete without tasting this curry noodle classic.

It’s old-school molecular cuisine and traditional fusion—different textures and tastes of all the cultures with which it came into contact. The result is a curry with a complex bouquet of dried Indian spices poured over Chinese egg noodles, one half boiled to al dente chewiness, the other deep-fried for crunch. Finally, northern Thai garnishes of pickled mustard green, raw shallots, slices of lime and a lacing of crimson chili oil

are added to cut through the unctuousness.

Khao soi usually comes with chicken, but there’s a version with shredded fish served at Huen Phen an old favourite of tuk-tuk drivers near the Wat Phra Singh temple. Try their other speciality: khanom jeen, rice vermicelli in a hearty bolognaise-like sauce. During lunch at this northern Thai bistro all the dishes are on display cafeteria-style, but dinner is served in a different area.

Need a break from backpackers? Escape to downtown design hotel dusitD2 (right by the Night Bazaar), with club music playing throughout its modern interior of happy orange accents and clean lines. Their casual dining restaurant Moxie made Thailand Tatler’s“ Best Restaurant” list in both 2009 and 2010,and serves a selection of international and regional Thai classics with haute twists and styling.

Another fashionista favourite is The House The 1930s building is now a one-stop lifestyle destination, with a boutique for ethnic chic fashion and ceramics. The restaurant’s dark grey walls are draped in burgundy velvet, while antique mirrors and hand-painted lampshades sit next to African masks and other objets d’art. Their seasonal menu is as eclectic as the décor, so you can order Thai dishes such as a young turmeric salad, or a Mediterranean couscous with feta. Tables are luxuriously set far apart for intimate candlelight dinners.

For a livelier atmosphere, hop on stepping stones across a shallow pond to Dalaabaa, a strikingly modern Frank Lloyd Wright-esque bungalow of glass with glowing red lanterns. Join the well-heeled of Chiang Mai for cocktails and small plates. Think crudités with their house chilli shrimp paste, spicy green mango with red tilapia, and prawns topped with tamarind sauce.

Head towards the exquisite Mandarin Oriental Dhara Dhevi resort if you’re in the mood for fine dining. The hotel complex—an intoxicating collection of intricately carved wooden and brick structures—is like a living heritage museum. Near the main entrance is Le Grand Lanna, hidden behind centuries-old trees and slanting roofs. It’s the place to sample the best in classic Thai and Lanna-style dishes, past and present.

Overlooking rice paddies and coconut palms, Farang Ses is Dhara Dhevi’s modern French restaurant, one of the best in Thailand. The ambience is equally astonishing—sculpted chandeliers hang from vaulted ceilings, held up by enormous pillars clad in sheets of copper relief.

Get out of the city and set off for nearby Mae Rim with a rented car or taxi—it’s only 45 minutes away. Head up the mountains to the Nong Hoi Royal Project, where local Hmong villagers grow their crops on the slopes. It’s a breathtaking drive, with undulating roads surrounded by primordial jungle.

Located nearby is stylish Baan Mon Muan, a boutique resort managed by the anichtantigul family. Enter their country chic lobby and out to their balcony terrace, and take in the jaw-dropping view of majestic mountains and rolling hills. Bring a scarf—even with the warm service and terracotta colours of this designer lodge, it’s 1,250 metres above sea level with year-round cool weather and a mean annual emperature of 20 degrees Celsius.

Within Mae Rim Valley against the back drop of the Doi Suthep mountain range sits Four Seasons Chiang Mai, 20 acres of immaculately landscaped paradise. The Thai restaurant, Sala Mae Rim, serves elegant northern and vegetarian Thai. Try the Ped Ob Café for deep-fried roasted duck with Nacha coffee sauce and the Sala Kratong Thong, crispy rice tartlets with fillings of Isaan-style fish salad and Lanna-style minced pork and tomato chilli paste. Terraces, beside the resort’s main swimming pool, serves Italian and Thai favourites, it too offers an alfresco setting with an sweeping views of surrounding rice fields (and water buffalo).

Their cooking school is also a fascinating experience. Besides the thoroughly entertaining culinary class in an enchanting environment setting, foodies will definitely enjoy the morning tour of the Chiang Mai market, one of the cleanest and more charming wet markets on the planet. Or sign up for the intimate Chef’s Table and learn more about Thai cuisine through a sumptuous 15-course dinner.

Som Tam Neua So is the perfect place for a light lunch in Mae Rim. According to Executive Chef Rewat Srilachai of Four Seasons Chiang Mai, it serves the best som tam (green papaya salad) in town. It doesn’t have an official address but ask around. Even the foreigners living in the area know about it.

This street-side salad shack— a few communal tables underneath a metal roof and shrimp drying in the sun—is cheap, clean and comfortable. The young papaya is knife-cut, retaining its crisp, deep green flavour, then mixed with a perfect ratio of fresh ingredients and fermented crab. The proprietor, Sonya, also does a salty northeastern Issan-style warm salad (known as “soop”) of bamboo shoots, mint and fermented fish.

Baan Mon Muan

175 Moo 2 Road, Tambon Pong Yang, Mae Rim, Chiang Mai 50180, Thailand
Tel: +66 83 318 6444
www.baanmonmuan.com

The family-owned boutique resort has eight private villas and a dining deck above the valley with the most impressive vista of misty mountains and streams. Snacking on a platter of northern Thai hors d’oeuvres (seasoned pork sausage, aspic and crackling) and Mon Muan salad (with their special house dressing) on their hanging deck while surveying the misty valley is something out of this world.

Farang Ses

Mandarin Oriental Dhara Dhevi
51/4 Chiang Mai
San Kamphaeng Road
Chiang Mai 50000, Thailand
Tel: +66 53 888 888 ext. 8549

Mandarin Oriental Dhara Dhevi’s fabulous progressive French restaurant is all about attention to detail. Even the glassware, steel-stemmed with art deco detailing, has been chosen with great care. Dishes like duck ballotine and succulent escargot remain light, redolent with Provençal flavours as rich buttery sauces don’t sit too well with most Asian diners.

Four Seasons Resort Chiang Mai

Mae Rim-Samoeng Old Road, Mae Rim
Chiang Mai 50180, Thailand
Tel: +66 53 298 181

Terraces has signature dishes like penne with soft shell crab in chilli and tomato sauce.

Four Seasons intimate Chef’s Table begins with cocktails at 7pm and is a non-stop Thai feast of 15 courses for up to 12 diners. Reservations are required.

Le Grand Lanna

Mandarin Oriental Dhara Dhevi
51/4 Chiang Mai,
San Kamphaeng Road
Chiang Mai 50000, Thailand
Tel: +66 53 888 888 ext 8566

Head here for authentic northern Thai cuisine in a gorgeous setting. The alfresco terrace is cooled by mist-spraying fans and salons lying along raised wooden platforms, connected by broad teak walkways. It overlooks a mature tropical garden of crest hibiscus, fragrant jasmine and orchids. At night, musicians in lavish costumes fill the evening air with classical Thai melodies.

Moxie

100 Chang Klan Rd, Tambol Chang Klan
Amphur Muang, Chiang Mai 50100,Thailand
Tel: +66 53 999 999

Boutique hotel dusitD2’s acclaimed restaurant serves the mandatory khao soi gai, but they have a version with an interesting twist using chewy pork meatballs as well. Try an escabeche of shrimp tails, or a spicy spaghetti with sai oua, the local sausage fragrant with galangal and kaffir lime.

Getting there

Chiang Mai is served by Chiang Mai International Airport, connecting to cities including Bangkok, Hong Kong and Taipei. Asia’s boutique airlines, Bangkok Airways is great if you are in Bangkok already. For budget travellers, travelling to Chiang Mai from Bangkok by train is an option. There are six trains in different timeslots departing from Bangkok’s Hua Lampong Station everyday. Overnight tickets are best as the journey takes more than 12 hours.

Visas and passports

HKSAR holders visiting Chiang Mai do not need a visa to travel to Thailand. Other passport holders can visit Thailand’s Ministry of Foreign Affairs website at www.mfa.go.th/web/2482.php?id=2490 for a complete list of countries under visa exemption.

Currency

Thai Baht (THB) is used within Thailand. Most foreign currencies and traveller’s cheque can be cashed at hotels and major tourism spots. Exchange rates at banks and authorised money changers are better than those at hotels and department stores, and it is reminded that typical bank hours in Chiang Mai are until 3.30pm, while currency exchange booths can sometimes be found on weekends and evenings.

When to go

Apart from national festivals such as Songkran April 13-15, other signature events in Chiang Mai are also worth attending. Visit the city from April 9-13 for the Chiang Mai Arts and Cultural Festival which features numerous performances and small markets selling traditional food and souvenirs.

Weather

Chiang Mai features three distinct seasons over the year: the cool, the hot and the rainy. Cool season runs from December to the end of February, which is also the peak tourist season for the city. Tourists are not advised to visit during “murky March”, when farmers perform the hazardous slash-and-burn farming practice that creates heavy dust and haze.

Jo Malone’s Red Roses voluptuous fragrance collection blends together seven of the world’s finest roses, and includes notes of sweet lemon, scarlet velvet rose and honeycomb. These signature elements find their way into the tea set with rose and raspberry macarons, lemon-lime tartlettes, and lemon and poppy seed pound cakes with crystallised rose petals. Other options include buttery raisin scones, savoury finger sandwiches, white chocolate brownies, and many more delicate baked goods and pastries—all of which are set to complement your tea of choice.

Served daily from 3:30 to 5:30pm throughout the month of February, this luxurious tea-time pairing is priced at $185 a person or $345 for two. Guests who purchase the tea set are welcome to visit Jo Malone’s flagship boutique in Pacific Place for a hand and arm massage as well as a complimentary Fragrance Combining Discovery Kit.

Café Gray Deluxe
The Upper House
88 Queensway, Admiralty|
Tel: 39681106

Exclusive to the Lyndhurst location is the chocolatier’s signature tasting box with tasting tablettes from Venezula, Madagascar, Peru and Colombia (priced at $580). And if you are looking for a little treat, why not stop by for a sumptuous cup of hot chocolate. Variations range from the chocolate’s country of origin to flavour options such as banana, chestnut and ginger. In addition to drinks, Jean-Paul Hévin Chocolatier’s “Boutique et Bar à Chocolat” also carries a full selection of chocolate cakes, fruit cakes, cheesecakes, tarts, mousses, macarons, ganaches and much more. In short, it’s chocolate heaven.

Jean-Paul Hévin Chocolatier “Boutique et Bar à Chocolat”
13 Lyndhurst Terrace
Central
2851 0633

Text by Walter Yu, photos by Happy Yuen

Cinecittà has been on Wan Chai’s Star Street for more than a decade, serving modern Roman cuisine. In contrast to the decadent feasts of the Roman empire, contemporary Roman cuisine is a study in simplicity marked by no-nonsense food.

The arrival of new head chef Patrizio Sacchetto heralds a fresh era for the restaurant. His adventurous style will look to inspire the imagination of diners, and he has a clear vision for where he wants to take Cinecittà. Just ask him about Italian cuisine and you will see his eyes light up with passion.

“Each region in Italy has so much to offer,” he says. “The interesting thing about Italian cuisine is that dishes from one region cannot be made without ingredients from other regions. I would say that genuine Italian cuisine combines something from all major regions in Italy.

“To me, there is no ‘Northern’ or ‘Southern’ Italian cuisine,” he adds. “There are only regional cuisines around the country and they combine to become what we know as traditional Italian food.

“The food at Cinecittà has been good, but too traditional for my taste,” says Sacchetto. “I like to ‘play’ with food and update dishes to inspire diners.”

A highlight of the Sacchetto era is the Cinecittà chef’s table, located in an elegant walk-in wine cellar. It is an experience to enjoy Sacchetto’s signature dishes paired with wine in such an atmosphere, as classic movies silently project on the far white wall.

Sacchetto’s touch is already felt in every corner. Yes, the restaurant has had an interior revamp. Yes, there are new furnishings. But these additions surrounding your plate are mere ornaments. Sacchetto’s food is what takes centre stage.

9 Star Street, Wan Chai | Tel: 2529 0199

Text by Doretta Lau, opening image courtesy of Solomon Bloemen

When you’re entertaining at home, once you’ve set the menu and the wines, it’s time to pay attention to décor. While it’s difficult to change up your china, cutlery or glassware from meal to meal, one aspect of the table setting must be replaced each time you’re entertaining: the centrepiece. The centrepiece is a chance to play with the décor, and to complement the food you’re serving, at little cost.

“A proper centrepiece is important because the diner will be facing it for the entire meal,” says Kenny Chan of Greenfingers Florist. “If it’s done well, it will arouse conversation.”

Selecting flowers for a home centrepiece can be difficult, because Hong Kong has a wealth of options. “It’s a bit peculiar in Hong Kong because during the four seasons, it’s possible to get a lot by import, and at the florist you’ll see winter flowers and summer flowers at the same time,” Chan says.

Despite the availability of numerous floral op­tions, Chan thinks it better to choose from what is in season for Hong Kong. “For fine dining, I prefer to use the flowers in season,” he says. “Like food, flowers that are in season are usually cheaper and of better quality. For February, you should use spring flowers, which are often bulbous plants. Tulips, hyacinths, muscari, daffodils and amaryllis are in season at this time. In terms of colours for the season, it’s mostly pastels, such as light pink, light purple and light blue.”

Dr Solomon Leong of Solomon Bloemen also suggests that pastels are ideal well for spring. “An egg yolky yellow fits well with a culinary theme. Also, pale apple green or apricot is very spring. In Hong Kong, spring coincides with Chinese New Year, so it’s okay to go with a stronger colour scheme as well. Basically the guideline is that if you’re going with pastel colours, you stick with the pastel theme.”

Gary Kwok of Gary K Limited and Armani/Fiori HK says that for the Lunar New Year, Asian flowers such as cherry blossoms and orchids are a good fit for centrepieces. “The combination of amaryllis and cherry blossoms is an excellent one,” Kwok says. “The red and pink is very celebratory, and amaryllis with berries evokes an auspicious association. And the cherry blossoms can last for a week.” He also notes that for Valentine’s Day, roses will be popular.

What else needs to be taken into consideration when selecting flowers? Chan notes that overly fragrant flowers should be avoided. “A flower with a powerful fragrance will affect the taste of your food,” he says. “And scent can be quite a personal matter. Some people will think certain fragrances, which smell great to others, smell bad.”

In addition to these considerations, some people may have allergies to certain flowers. “It’s best to avoid flowers with a lot of pollen, such as lilies,” Chan says. “Some people are quite allergic to daisies as well. You don’t want your dinner guests constantly sneezing during the meal.”

Above all, the centrepiece is supposed to enhance the table, and not to distract from the food, or impede conversation. Chan stresses the importance of the height of a centrepiece, which should be below 30 centimetres or above 60 centimetres, to allow guests to be able to see one another across the table.

“For home, a low centrepiece works best,” he says. Never place anything at the awkward level of 30 to 50 centimetres, or you’ll risk destroying a sense of connection at the dining table.

Mandy To at OVOgarden has suggestions for those who wish to make their own centrepieces, rather than ordering them from a florist. “If you’re on a budget, there’s a simple and attractive centrepiece that you can make,” she says. “Take a container, fill it with water and let a few blossoms float on the surface. If you use larger flower, such as hippeastrum, you need only three or four. A few floating candles alongside the flowers can also look good.”

Leong also has advice for novice flower arrangers. “For a person who may not be trained in flower arranging, go for big blousy blooms such as peonies,” he says. “So all you need to do is find a vase that is approximately a foot high and then put the flowers in. Or you can have a group of containers of different heights, and group them together.” He also suggests adding a few drops of bleach to the water in the vase, so that the flowers last longer.

Arrangements done in soil require more effort, and the right tools. In addition to a container and flowers, florist knives and scissors are handy. Once you have gathered all the materials, To says that you must first, “Prep the soil by soaking it with water.” From there, “Select a container. Carefully fill it with the soil. First, add leaves, such as salal. Next, place the primary flowers in the container. Then add the complementary flowers. The very last step is to add grasses, but this is optional.” For arrangements done in soil, she mentions that seashells can be a good extra touch.

Why should a host go through the trouble of selecting and arranging flowers for the table? “The purpose of a flower is to evoke an emotion,” says Chan. “For spring, you want to evoke the feeling of spring. Flowers allude to the sentiment and emotion of the season.”

The proper centrepiece with the right flowers not only heightens the décor, it brings positive emotions to the dining experience. And creating that good feeling for your guests is really the key to hosting a successful meal.

FLOWERS IN SEASON

This spring, pair your seasonal menu with centrepieces composed of seasonal flowers.

1. Tulips: These deceptively simple-looking flowers can brighten any table and look great in vases of different heights.

2. Muscaris: These flowers look like tiny bunches of grapes, adding a delicate texture to the dining table.

3. Daffodils: This hardy flower can stand on its own in any centrepiece and lend a simple elegance to any setting.

4. Hyacinths: The dense blooms evoke a sense of drama and look great in a low centrepiece.

5. Amaryllis: The graceful long-stemmed flower also has lasting power, appearing fresh for nearly a week.

ESSENTIAL SUPPLIES

1. Florist knives and florist scissors

Cut and prune with the right equipment to get a precise look.

Image from istockphoto

2. Containers

A clear vase or bowl is the most versatile option for any table.

Vase from Alessi

3. Candles
A warm addition to any centrepiece.
Candle holders and candles from Present Times