LANDMARK EDITS

CHEF’S CHOICE: 4 HEALTHY DISHES TO MAKE AT HOME

MAR 12, 2020

Whip up signature dishes from your favourite LANDMARK restaurants on your next night in.

There's no better way to show you care like preparing a home-cooked meal for your friends and family. And as many home chefs can attest, cooking can be incredibly calming and rewarding, especially when you recreate restaurant-quality dishes that your family adores. Even better if you can sneak in healthy, nutritious ingredients that are full of vitamins and minerals.

That's why we've asked a few of LANDMARK's top chefs to share simplified versions of their signature dishes, so you can enjoy a little luxury on your next night in. Whether you're craving CIAK – In The Kitchen's classic carbonara pasta or a satisfying Kai Jiaw omelette from Mak Mak, these easy recipes will help you put balanced, delicious food on your dinner table:

China Tang's braised organic chicken

China Tang's organic chicken dish comes with locally grown hydroponic vegetables.

At China Tang, one of the most respected Chinese restaurants in the city, Chef Cheung Ka Yue injects a dose of creativity into traditional recipes. On his new selection of Organic and Healthy Recipes, the ambitious chef has introduced a new signature: braised organic chicken with coconut milk, taro and porcini mushrooms. Chef Cheung uses local “bearded chicken,” which he says is more flavourful yet leaner than other varieties, as well as locally grown hydroponic vegetables such as taro and porcini mushrooms.

Make it at home:

Servings: 4 portions

Ingredients:

  • 1 x 1.5–2kg local bearded chicken or organic chicken
  • 1 x piece organic taro
  • 1 x bunch of chives
  • 10ml soy sauce
  • 10g cornstarch
  • 38g ginger
  • 38g Chinese celery
  • 302g fresh coconut milk
  • 302g chicken stock
  • 1 x garlic clove
  • 6 x porcini mushrooms

Cooking Method:

  1. Wash and carve the chicken then marinate for 10 minutes in soy sauce and cornstarch
  2. Peel the taro and cut into thin slices
  3. Dice chives and Chinese celery; peel and shred ginger; chop garlic
  4. Pan-fry taro until golden brown
  5. In a separate pan, stir-fry chives, ginger and garlic for about 1 minute
  6. Add chicken slices and chicken stock to pan
  7. Braise for 1 minute over low, gentle heat
  8. Add taro and braise for around 8 minutes, or until the chicken is fully cooked
  9. Finally, add fresh coconut milk and Chinese celery
  10. Wait until the sauce has thickened then serve

Get your fix: China Tang, Shop 411-413, 4/F, LANDMARK ATRIUM, 2522-2148. To try this dish at the restaurant, be sure to order in advance.

Dot Cod's Australian barramundi

Recreate Dot Cod Seafood Restaurant & Bar's Australian barramundi in the comfort of your home.

Having spearheaded the sustainable seafood movement in Hong Kong, Dot Cod Seafood Restaurant & Bar is synonymous with world-class seafood. Chef Kwok Hung Cheuk has been at the helm of this Hong Kong institution since its opening in 2000, creating innovative seafood that balances eastern and western influences. As a case in point, his light and healthy steamed Australian Barramundi – served with ginger, spring onion, coriander and rice – borrows inspiration from traditional Chinese flavours both in its preparation and presentation.

Make it at home:

Servings: 1 portion

Ingredients:

  • 160g barramundi fillet
  • 10g ginger
  • 15g spring onion
  • 15g coriander
  • 0.025l homemade sauce (ingredients below)
  • 0.025l vegetable oil

Homemade Sauce:

  • 0.5l honey
  • 8l soy sauce
  • 8l fish stock
  • Ginger, onion and garlic to your liking
  • Cooking Method:

    1. Prepare fish fillet by cleaning, drying and removing all the bones
    2. Chop ginger, spring onion, and coriander into thin strips
    3. Set aside spring onion, which will be used later as a garnish
    4. Start preparing the homemade soy sauce
    5. Stir fry ginger, spring onion, shallots, garlic and chilli
    6. Add honey, soy sauce and boiling water then mix well
    7. Place fish fillet on a plate and top with ginger
    8. Place the plate in a steamer and cover
    9. Steam fish for 3 to 4 minutes or until just cooked through
    10. Heat vegetable oil in a small saucepan
    11. Sprinkle spring onion and coriander over fish
    12. Pour homemade soy sauce over fish
    13. Pour vegetable oil over garnish on fish
    14. Serve with steamed rice and vegetables of your choice

    Get your fix: Dot Cod Seafood Restaurant & Bar, Shop B4, B/F, LANDMARK PRINCE'S, 2801 6988

    Mak Mak's Thai omelette

    Bring a taste of Thailand home with Mak Mak's Kai Jiaw recipe.

    If you love Thai food, then you're probably already well-acquainted with Mak Mak, a warm and welcoming restaurant set in a chic atmosphere that's inspired by 1960s Bangkok. Fresh and flavourful, Mak Mak's dishes here are usually loaded with fresh herbs, vegetables and lots of nutrient-rich proteins. A firm favourite on the menu is the light and fluffy Kai Jiaw, a Thai style wok-fried omelette that's packed with fiery chilli, fresh herbs and either chicken, crab meat or minced pork.

    Make it at home:

    Servings: 1 portion

    Ingredients:

    • 3 x eggs
    • 35g minced pork
    • 7g spring onions
    • 7ml light soy sauce
    • Dash of pepper

    Cooking Method:

    1. Dice spring onions and set aside
    2. Break eggs into a bowl
    3. Combine minced pork, spring onions, light soy sauce and pepper with eggs
    4. Using a fork, whisk together until frothy
    5. Add a modest amount of vegetable oil
    6. When oil is hot, slowly pour in the egg mixture
    7. Fry mixture until golden brown
    8. Once cooked through, plate the omelette carefully and serve with Sriracha sauce

    Get your fix: Mak Mak, Shop 217A, 2/F, LANDMARK ATRIUM, 2983-1003

    CIAK – In the Kitchen's classic fettuccine

    Stop by CIAK-in the Kitchen to purchase freshly homemade fettuccine at $30/100g,, then make this classic Italian dish at home.

    CIAK – In The Kitchen is a Michelin-recommended trattoria, serving up authentic Italian cuisine like nonna made. At this Tuscan hideaway, Executive Chef Valentino Ugolini is known for his ultra-fresh pasta, oven-baked pizzas, creamy mozzarella – all prepared and plated in a lively open kitchen.

    One of the most popular dishes is CIAK's fettuccine with sausage, mushroom and Parmesan cream sauce. Here's Chef Ugolini's healthy spin on the classic, which you can recreate at home by purchasing fresh ingredients at CIAK.

    Make it at home:

    Servings: 1 portion

    Ingredients:

    • 100g fettuccine
    • 15g white mushrooms
    • 15g Shimeji mushrooms
    • 50g sausage
    • 1 tsp salt
    • Dash of pepper
    • 10ml olive oil
    • 20g parmesan cheese
    • Salt and pepper to taste
    • Handful of parsley

    Cooking Method:

    1. Slice the mushrooms into small pieces, then sauté them in a pan with oil, salt, pepper and chopped parsley until lightly browned
    2. Keep the high heat until all the water evaporates
    3. Mix the mushrooms with the chopped sausage and stir until fragrant, then turn off heat
    4. Put the pasta in a pot of boiling, salted water. Cook for 2 minutes, then drain
    5. Combine pasta with cooked ingredients
    6. Add sauce and cook for 2 to 3 minutes (add water if it gets too dry)
    7. Add a generous amount of grated Parmesan cheese
    8. Turn off heat, stir well then serve!

    Get your fix: CIAK – In The Kitchen, Shop 327-333, 3/F, LANDMARK ATRIUM, 2522 8869

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