CookSmart (12th Issue) Page7

Cover Story

An Information Rich Environment Facilities Smart Eating

In Jack's opinion, the “EatSmart@restaurant.hk” Campaign plays an important role in promoting healthy eating. “Though people are more health-conscious now,” he said, “The campaign helps in setting the standard for healthy cooking.”

Jack added that Hong Kong people really like to try out new tastes and visit new restaurants. Everyone can easily access information and review of restaurants with their mobile phones which, he believes, surely has an effect of spurring restaurants to improve their food quality.

My choice of dinning out

1. U.S. Angus Rib Eye Steak

   The Angus steak, lightly pan-fried with olive oil for one minute, is crispy outside and tender inside. A mix of broccoli and other vegetables adds a refreshing touch to this well balanced dish.

    

2. Grilled Black Cod Fish with Fennel and Fresh Thyme

   Grilled cod fillet are served with fennel, potatoes and assorted vegetables. Jack said, “This plump fish fillet features a clean sweet taste, which melts in the mouth.”

    

3. Penne with Blue Mussels in a Tomato Ragout

   Fleshy Blue mussels, imported from France, have a pleasant and sweet flavour with mild brininess, which are delicately cooked with capsicums and minced tomatoes to give a strong rich taste.

    

4. Linguini Conle Vongile Finte

   The linguini is cooked just right, which is stir-fried with minced garlic and white wine. “Aromatic but not greasy,” Jack remarked, “It is impressive and unforgettable!”

    

Venue: Champs Bar - Charterhouse Causeway Bay