Just Tasting
THIS week's competition comes to you courtesy of Indochine 1929 (tel: 869-7399). When the restaurant opened a year ago, no effort was spared to create as authentic a French Vietnamese atmosphere as possible, with even the chopsticks and napkin holders coming from Saigon. The Lan Kwai Fong restaurant has a new menu - including minced beef in lot leaves, French bean salad, omelette with dill and black mushrooms, and various vegetarian dishes - and a revamped wine list with some new French reds making a debut. To sample this new menu for free, simply tell us which actress starred in the movie Indochine (the first out of the hat wins the meal, to the value of $500). Fax your answers to 564-1244 by Wednesday. Remember to include your name and daytime contact number. The winner will be announced in the January 1 issue.
A MINIATURE, motorised version of Disneyland's Mad Hatter's Tea Party ride in a glass tank has become the latest gimmick to attract snackers in Central. The Pancake Shop on Stanley Street (tel: 530-9465) uses the tanks, covered with glass tops, as tables. Specialising in pancakes with all kinds of real cream and fruit fillings, the shop also offers less wicked snacks and fresh juices which can be eaten on the premises or taken away. It is the second Pancake Shop to be opened by owner Tommy Tsoi (the first is in Wan Chai, tel: 591-4616). Tsoi lived in Los Angeles for 10 years - and it shows. The decor is novelty with bells on. In addition to the remote-controlled fairground rides, half a toy car is embedded in the store front, the high stools have traffic signs for seats, and traffic lights will be installed soon.
WITH just seven days until Christmas, it is time to break out the eggnog recipes and get practising. Here's one for six glasses which supposedly dates from Victorian times. Ingredients: two cups of whipping cream, half a cup of milk and half a cup of cream, six large egg yolks, half a cup of sugar, a teaspoon of ground nutmeg and six tablespoons of dry sherry. Simmer the whipping cream, milk and cream in a large saucepan. Whisk the egg yolks and sugar in a large bowl until blended. Gradually whisk the hot cream mixture into the yolk mixture and return to the saucepan. Thicken for about four minutes over medium-low heat, stirring all the time. Do not boil. Strain. Stir in nutmeg. Divide mixture into six glasses and stir a tablespoon of sherry into each one. Sprinkle with nutmeg. Can also be served cold.
IF YOU object to Victorian values or sherry, the Furama is serving a more alcoholic version called 'Coconutmegg'. For each drink, take 57 ml (two oz) of dark rum, 198 ml (seven oz) of coconut milk, 21 gm (3/4 oz) of syrup and an egg, and shake thoroughly in a cocktail shaker. Pour into a glass and microwave for two minutes. If you want to serve it cold, mix a few cubes of ice with the ingredients before shaking. Garnish with chocolate chips.
MERCHANDISING is catching on in local restaurants. The Continental in Quarry Bay has long sold olive oil and various pickles under its own label, and now Bacchus in Wan Chai has picked up on the trend. It bottles rocket pesto, basil pesto, black olive tapenade, sun-dried tomato pesto, salad dressings, marinated feta cheese, olives and pasta sauces. Everything comes in simple, re-usable jars with plain labels and make great stocking fillers. It sells bread, too. Tel: 529-9032.