After going through a recent transformation, the new Stormies’ Crab Shack now specializes in seafood cooked with a touch of New England. It’s now serving the freshest ocean catches in a laidback atmosphere that sticks out in the madness of Lan Kwai Fong. They have all your favorite seafood dishes on the menu, including Alaskan king crab legs, surf and turf, and buckets of clams and mussels. Would you put down your can of clam chowder already? It’s embarrassing! G/F-1/F, 46 D’Aguilar St., Lan Kwai Fong, Central, 2845-5533.
Back in Action
Former chef Bruce Dawson takes a deep breath and explores Guangzhou’s seafood markets
There is a saying that Cantonese people will eat “anything with four legs except a table, and anything with wings except an airplane.” Indeed, many people in the Delta like to declare, “any animal with its back to the sun can be eaten, even grandma.” So in a bid to discover the truth about Guangzhou’s traditional cuisine, I rolled up my sleeves and took a tour of the Wongsha Pier Seafood Market.
We’ve heard good things about the new Shifu Court in the Holiday Inn Shifu Guangzhou. So we stopped by and had some kick-ass Cantonese in a venue with eight private dining rooms and great daily specials featuring the freshest catch of the day for both lunch and dinner. For an early breakfast, also check out the new Oasis Café. 188 Di Shu Fu Rd., Liwan District, 510140, +86-20-8138-0088.
Head butts, red cards, stinky cheese and a love of the grape aside, one thing the French have on the rest of the world is a mastery of making something most people consider repellent into a delicious dish of gastronomic lore. “That’s the mark of a true chef,” writer and Discovery Travel & Living TV chef Anthony Bourdain told me. “French cooks mastered the art of creating something delicious out of the scraps, not because they were aspiring to medals and Michelin stars but because that was all they had.
Ex-chef Bruce Dawson drowns his soccer sorrows in the country’s great gastronomy.
I came to Hong Kong with a suitcase and $500. I was never the backpacker type.
I was 14 years old when I first started working part time through school. I washed dishes, cooked – whatever was needed.
It was a good experience; I would recommend to anyone thinking of getting into a business to learn from the bottom so you know what you’re getting into.
I’m not a chef, I’m a cook.
In November 1989, Australian chef Michelle Garnaut opened M at the Fringe in the historic Dairy Farm building and changed dining culture in Hong Kong. Ten years later, she opened M on the Bund and did the same for Shanghai, where she also launched the city’s first Literary Festival and opened The Glamour Bar. Bruce Dawson finds out it was no cakewalk.
So-called “combat” classes are everywhere these days, taught by young, good-looking instructors to the masses who often want nothing more than a good workout to keep off the pounds. But if you want to fight like Bruce Lee, Jackie Chan, Jet Li or Gordon Liu, you need proper training from a genuine Chinese martial arts master.
Bruce Dawson goes in search of kung fu master classes.
The Rumor Mill
Get ready for some fine dining at the Peak Tower this Aug/Sep as half a dozen new restaurants “soft” open in stages, including Japanese, Chinese and Seafood joints. We had a sneak peek at some of the projects and believe me, they will change the face of dining at the Peak forever.