Lee always opts for the highest quality basic ingredients. His flavours are almost entirely derived from premium fresh fruits, such as wild strawberries,
morello cherries and Japanese peaches, to name a few. A strong believer that sharing food is one of the most intimate gestures of friendship, Lee designs his desserts so that they can be enjoyed together, making Zuma a great option for celebrations and gatherings between friends, family and lovers.

Level 5 and 6, The Landmark
15 Queen’s Road Central
Central
Tel: 3657 6388

Conrad Hong Kong
Grand Ballroom
88 Queensway
Admiralty
Tel: 2802 2818

Shanghai Tang Mansion
1 Duddell St
Central
Tel: 2525 7333

3/F, Prince Hotel
Harbour City
23 Canton Road
Tsim Sha Tsui
Tel: 2113 6046

A Parisian bistro with flourishes from the south of France provides a welcome respite from busy Wyndham Street.

Text by Debbie Soo, photos by Happy Yuen

The moment you enter Pastis, what strikes you is thelaidback and unpretentious interior. Rustic wooden tables,cosy leather booths and the sounds of French songbirdscrooning from the speakers envelop you with a warm andcomfortable feeling. But Pastis is not just about ambience– the food is as unassuming and inviting as the décor.

Co-owners Jerome Spitzer and Olivier Caisson (the duo behind the jazzy lounge Le Boudoir next door) wanted to create a place that served no-nonsense French food and reminded them of home.

“Hong Kong was lacking a bit of simple French cuisine. It’sfull of nice upscale restaurants but it was missing out onsomething that was more like what mummy used to cook for usin the kitchen”.

The menu at Pastis was actually created with the help of their“mummies”, both of whom were flown in to make some of their sons’ favourite home-cooked meals. It seems, yet again, that a mother’stouch was all that was needed.

The success of Pastis in creating a home away from home for many of their French regulars is obvious, as they all seem more than ready to attest to the authenticity of the cuisine. For weekend dinners, be sure to book a day in advance, and their lovely manager Severine will try to find you a place in this delicious French bistro.

* Prices subject to change without notice

Text by Johannes Pong

Australian mixologist Matt Radalj has created quite a buzz for himselfin the relatively short period he’sbeen in Hong Kong. As Republik’s gregariousin-house mixologist, he adds another levelof sophistication to our local cocktail scene.He’s now Creative Director for Mingle Bar,an intimate drinking hole that’s makinga name for itself as a bartender hangout.Mingle Bar is also known as home ofthe Mong Kok mule (served in a cupnoodle container, with two lychees andcrushed ice), and is said to have the best Nepalese bar snack menu in town.Radalj is also a Whisky Specialistat Spiriteca, Hong Kong’s newestrare fine and antique whisky andrum purveyors.

Radalj’s style is all about melding flavourswith fresh herbs and strange foodstuffs.Among his intoxicating signatures isa peanut butter-infused Havana Club,purple shiso cress, Vietnamese mint,palm sugar and fresh lime. Growing upin a Croatian family in Perth, he spenta lot of time at five-hour lunches andin the kitchen, and isn’t afraid of playingwith fresh ingredients. “Some peoplecall that a bit old-fashioned,” says Radalj. “Back home it’s all molecular, and in San Fran, it’s about balancing five different spirits in one drink. But there’s nothing wrong with putting a bit of star anise, Fuji apple or toffee in your drink.”

His foray into the cocktail game came after a stint at McDonald’s. “I wish I had a more glamourous answer, but in Australia you go from McDonald’s to cafés to beer bars,” he says. “Then I noticed all the cocktail/ nightclub guys got all the girls, so I thought, I’d better tap into that. It was just a natural progression. At McDonald’s you get a strong foundation in standard operations—you learn how to take orders.”

At 19, he worked at Bar Open, an after-hours institution in Perth, which has that alleywaychic they do so well in Australia (thinkoriginal Pac-Man machines for tables anda grand piano as DJ booth). “They didgreat cocktails.” says Radalj.“Back then,it was espresso martinis, a lot ofabsinthe-driven drinks, and a lot of flare bartending. And even at 5am, you were still getting scrutinised by some of the best bartenders in the country, who’d go there after finishing work.”

It was at Bar 185, as bar managerand mixologist in high-end hotelThe Chifley on the Terrace, that Radalj won a Western Australia Hotel Bartender of the Year award in 2007—that boosted his confidence and ignited his career.

His winning cocktail, Añejo SunshineWhen She’s Gone, was Havana Club Añejo Reserva rum with mango marmalade and Crème de Gingembre, muddled ginger and fresh pineapple, shaken and double-strained into an old-fashioned glass, served over crushed ice.

Soon after, a former boss asked if hewanted to go to Kuala Lumpur. The nextweek he was off to Malaysia, where he soon garnered an Award of Excellence HAPA Chill Out Bar of the Year 2007-2008 for Seven Ate Nine.

Regardless of the accolades, Radalj felthe stepped up as resident mixologistfor the Crown in Macau two years ago,being involved with Michelin-star dinners and all. He recalls the time when Ducasse came with nine of his sous chefs. “Somewhere between the fourth and fifth course, I was asked to make Alain Ducassea cocktail. At that point, it really doesn’tmatter what awards you’ve got—you’vegot to blow Ducasse’s mind in 10 minutes.I made him a Dillinger, with fresh dill,bay leaf and vodka.” The Dillinger is still on the Republik cocktail menu.

Incredibly perceptive, Radalj catchesme eyeing a rip in his purple sweater.“That’s not fashion, that’s just me beinga poor bartender,” he jokes. Goodobservation skills are a must for behindthe bar, where mood lighting is dim,bass is banging, and an intoxicated clientele is screaming at you from every direction.

But being a mixologist is something more than just being a barman.

“You have to be your own harshestcritic when you’re putting togethera menu. It’s all online nowadays—you’re basically putting yourballs out—you can’t just hidebehind the mahogany and makedrinks,” he says. “When you’rethe mixologist, you’re just likea chef, people come in for you,ready to shoot you down orpraise you.”

Commenting on the cocktail culture here, Radalj feels that it’s certainly a lot morepotent than the early days of Feather Boa,but Hong Kong’s not Melbourne yet,where there are 40 bars of Lily’s calibrewithin a 3km radius. “It’s still quitecut-and-paste and not cutting edge,”says Radalj. “People are just copyingwhat they’re doing overseas. I’d loveto elevate everyone around me andthe industry as a whole.”

My Favourite Things with Matt Radalj

1. Favourite bar in Hong Kong?

I like The Upper House. The space is just awesome. I love the style of Lily & Bloom.When they thought about the concept,“Prohibition and whatnot”, they reallythought about that period in time, rightdown to the shakers.

2. Favourite cocktail?

I love a really good Manhattan made with bourbon. I don’t think a lot of the bourbons available in Hong Kong are up to scratch though, so I’d have to say a Harvard—which is when you use cognac. It’s a lotbolder in flavour, with a lot more character.

3. Your hangover cocktail?

A Bloody Maria, which is a Bloody Mary with about 50ml of good añejo aged tequila. It’s more complex in flavour, smoother and a lot lessharsh. It packs a lot of heat. I like it spicybecause after a long night out my sinuses are usually all blocked.

4. Coolest cocktail trend inthe world right now?

Zeta Cryogenic Sorbet & Cocktail Bar at the Hilton Sydney is really cool on weekends.It looks like you’ve gone to an old-school gelato factory or ice cream parlour, but it’s booze: champagne ice blocks and frozen cocktails.The presentation is done very well, with cheeky 50’s uniforms and little ice cream vendor hats.

5. Neatest cocktail in town?

I like what mixologist Antonio Lai hasdone with the Ketel One edible lipstick(soon to debut at FINDS). It’s like a red wineand Cointreau cocktail in gel-like lipstick form,set in a lipstick tube. So, the girls caneither order a drink, or suck on a lipstick.That’s cool.

6. Nastiest drink you’ve had?
Back in Australia, all the bartenders usedto go to a pool hall after work. We usedto come up with the worst concoctionsto down after losing a game. I’ve hadto do a shot of Tabasco and bitters.Then, there’s always the absintheat 5am. Nasty.

To enter, simply “Like” our Facebook fan page and leave a comment (in less than 50 words) telling us which Crave feature has been your favorite and why. Contest ends Thursday May 10 at noon and winners will be notified Friday afternoon. Have fun and good luck!

*Please visit www.ILoveLKF.hk/ATasteOfLKF for more event details.
*Two tickets will be given to one winner.
Link: https://www.facebook.com/pages/Crave-Magazine-Hong-Kong/380362641457

Komm has been recognized by legendary chef Ferran Adria as one of the “World’s 100 Best Contemporary Chefs” and his restaurant, Vavary, earned a spot on San Pellegrino’s coveted “World’s 50 Best Restaurants” list last year. His success has spurred the talented chef to expand, and Komm will also be opening new restaurants in London and New York this year.

Known to charge HKD 200,000 a night to cook at a restaurant, Anatoly Komm is certainly a well sought-after chef. But from May 7 to 9 for $2,388 per person, you can spoil your taste buds and indulge in an eight-course gastronomic feast featuring a wealth of caviar and other exceptional Russian ingredients. Guests will also enjoy a live canapé bar with sparkling wines and premium vodka tastings, exclusively at The Landmark Mandarin Oriental’s Tian and Di function rooms. Don’t miss your chance to enjoy this exclusive taste of Russia’s finest.

The Landmark Mandarin Oriental
15 Queen’s Road Central
Hong Kong
Tel: 2132 0066

Imahan Japan is respected for having more than a century’s experience in choosing and preparing the highest quality beef. The restaurant—often found with a long line outside its doors— is frequented by locals, tourists, celebrities and even royal family members who all who seek to experience an exceptional standard of beef. People usually have to make reservations months in advance for an Imahan experience, but Inakaya has arranged for its full team of head chefs and sukiyaki experts to come to their restaurant.

Lunch and dinner set menus are available from $680 and $1,180 respectively during the promotion period. The 5 course sukiyaki set features top-notch Kuroge Wagyu beef and creations such as the raw beef Aburi sushi. The prime Kuroge beef is boiled in special sukiyaki soup which is prepared with their special recipe, resulting in a divine melt-on-the-tongue experience that brings out complex rich flavors. If sukiyaki isn’t your thing, teppanyaki and shabu shabu menus are also available.

Inakaya Hong Kong
Shop A, 101 Floor, International Commerce Centre
1 Austin Road, West Kowloon
Tel:  (852) 2972 2666