消失的Backstage pass

在外國的音樂會中，最佳的門票當是最前、最近台的一排，但比這些front row tickets更加珍貴的，就是一張買也買不到的backstage pass——能前往後台的通行證。而在香港，前往Backstage的一張通行證只是一顆熱愛音樂的心。很遺憾和諷刺的說，在香港這一個繁華的國際大都會竟然是容不下一個屬於音樂人的秘密花園。Backstage Live Restaurant這一個「後台」和本地音樂的「後盾」將快結業了。

自問跟Backstage的緣份不是很深。早一、兩年有幾次偶然的機會曾與朋友在那兒喝東西。一路以來都知道有open mic的環節，而且臥虎藏龍，但當我終於鼓起勇氣去闖一闖那個台板的時候，它突然宣佈原來距離它結束的日子已經陷入倒數的階段。

Backstage Live Restaurant八年前由本地音樂人創立，成為香港獨有的live house，亦孕育和發掘了不少音樂人和樂隊。當一邊廂人們說要發展本港的表演藝術和文化的時候，另一邊廂一個培育新人的搖籃卻被租金迫死了。各式各樣含有本土文化和社區價值的東西都逃不過加租的殘酷現實，這不單套於Backstage的情況，北角的十三座牛雜、九龍城的合成士多、銅鑼灣的利苑粥麵專家，甚至是太古城的永安百貨，到底香港還剩下什麼?

言歸正傳，Backstage的最後三個music break（即open mic session），小妹都有幸地坐在台下欣賞眾人的精彩演出和站在台上獻醜。尾三那一夜，人數其實並不多，始終星期三，翌日打工仔仍是要上班。在場的人，雖不同桌，但仍可看得出有很多都已經是老朋友了。當晚第一班上台表演的人是一隊很年輕的樂隊，他們說因為有成員第二天要考試，可不可以讓他們先表演，當然眾人也沒有反對。幾位小樂手就上台一口氣就表演了三、四首歌了。看著他們的小手拿著比他們身軀還要大的結他和bass（還差點看不到鼓手），心裏不自覺地一笑，而且真的很欣賞他們的熱誠、勇氣和毅力。

接著，一個又一個上班族就上台表演了。舞台真的有一種特別的魔力，下台的西裝骨骨，上到台就是浪子、痴漢、表演家，每一個人都化成了一顆獨有的明星。小妹那一伙大概有十位朋友，新舊朋友共冶一爐，還與其中一位新朋友即席合唱一首，本身有樂團的朋友更整團上了台表演。很久沒有與live band一起唱歌了，對上一次大概是三、四年前的義工表演，再上一次已經是中七的時候吧，那一個小小的商場騷。在Backstage的台上，也許觀眾並不多，而且樂隊也從沒有合作過，但有一種很安心的感覺和很純粹的快樂。駐場的琴手Loli真的很犀利!不單什麼歌也懂得彈、懂得搞搞氣氛，而且非常平易近人。觀眾也很好，非常支持同鼓勵每一個表演的人，這種正面的互動也許就是都市人在生活中所缺乏而正在尋求的。其後，馮穎琪Vicky、伍仲衡、黎曉陽Michael、陳苑淇等也有上台演出，看得非常開心。那晚也有一個小小的生日慶祝活動，Vicky同Loli亦都很親切地與每一枱的客人談話，亦都公布了music break會告一段落（但後來才知道原來整個Backstage也會結束……）。

深宵一時多，不請願地走了，誰叫我是打工仔，但回家的時候是面帶笑容和仍有少少興奮的，因為好像突然離開了現實數小時，找到一個令人愉快的秘密花園。

P.S.: Backstage要籌集五萬元，在本月五至三十日舉辦「Stagéjàvu Festival」告別音樂系列，請多多支持！詳情：https://musicbee.cc/backstage-stagejavu-festival。

#backstagemoments

Locofama

New Year for both the Western and Chinese calendar has ended and it’s time to payback some writing “debts” of the gastronomic experiences which I have acquired during the festive season. Well, actually, during Christmas to be more precise.

Amongst the busy schedules of shopping, sleeping and just getting some time off from work, I was able to get to meet up with some of my friends and colleagues, even if it meant sleeping a few hours less, for brunch.

The first one was Locofama which was hidden in an alley, Fuk Sau Lane, in Sai Wan. It was just past 1pm on Christmas Day and we originally planned to go to Soho and crash into any place that is opened for brunch (tea or whatever). But when we got there, a lot of restaurants told us that their last order was 2pm or they close around that time. So we gave up Soho and my friend suggested going to Sai Wan and seeing if we have any luck with Locofama.

Locofama, an organic diner which was opened in August 2013, was actually infamous for its poor quality of service, despite its wonderful reputation of serving wholesome and delicious organic food. It was around 2pm when we got there with just around 10 customers seated in the 30-seat diner. With rustic furnishings, an open kitchen and a sister organic mart next door, it was perfect for the sunny Christmas Day with its windows wide opened.

 Miracle Berry

My friend heard that Locofama was famous of its organic ingredients and coconut water, so we started our orders with  Miracle Berry (goji berries, red dates and coconut water) for me and an organic soymilk for her. As a coconut fan myself, I quite enjoy my drink. It was a refreshing combination and the coconut meat inside the drink was wonderful to nibble. Additionally, as a firm believer of the benefits of food from the Oriental perspective, the goji berries are perfect for the wiry eyes from hours of looking at electronic devices while the red dates can improve blood circulation, especially ladies with cold hands and feet like me. Meanwhile, for my friend's organic soymilk, it was just ordinary, glad we didn't have much expectations. Since we were pretty stuffed up from the Christmas feasts, we ordered something light to share.

Crab and truffle puff pastry

Oolong tea soba

First it was the Oolong tea soba with black sesame cream, wild mushrooms and basil ($88). The texture of the soba was quite alright, in which many places makes its too soggy nowadays. Sesame flavor filled the palate like any other sesame dressing, but I cannot taste any Oolong in it. Luckily, the mushrooms were very fresh and gave out its own unique aroma, or else it would become another salad-like-soba you get from a Western/fusion/Japanese deli.

Next in line was the puff pastry with crab vol-au-vent (black truffle cream and Atlantic crab; $108). The fillings were wonderful with the delightful truffle and crab flavours but unfortunately, the pastry was quite hard to chew. You can’t really the bite pastry into half  without forgoing your table manners. Additionally, the fillings were too watery. Some of the sauce would drip now the pastry when you bite it, probably they didn’t drain the fillings enough.   

Salmon poached egg

By the time now, my friend was stuffed; while I was very tempted to try its truffle salmon poached egg (Norwegian chilled smoked salmon, crouton, basil olive oil ; $28). And I am so glad I did! It was the best dish! The truffle scent was wondrous while the saltiness of the salmon gave a perfect balance to the perfectly poached egg. Dipping the egg with a toast was definitely a wonderful experience. In terms of its appearance, scent and flavours, its is surely my pick from Locofama.

The rumors about the service of Locofama, I think it can be true. My experience was on a public holiday in which it was half empty, and we still have trouble getting the attention from the staff. The intervals between our dishes was quite normal. Wonder what it would be like it when it has a full-house situation. Or perhaps it would be the best decision to avoid it completely. 
To wrap it all up, Locofama's food is just what I have in mind for an organic restaurant - flavours come from the quality of ingredient that it uses; and that did add a lot of points to their dishes. But from the good reviews it has gotten from the articles I've read on the internet, I thought it would be better. Maybe perhaps it is because most of them were written when the diner first opened up or during normal working days or something. And I must say, the quality of service wasn't that bad, at least the servers were quite friendly and helpful when I do get their attention. Last, but not least, I do appreciate the positive message they try to give to diners and publicizing the benefits of eating healthily and going organic.

Food: 3/5
Value: 3.5/5
Environment: 4/5
Service: 3/5

Locofama
Address: 11 Fuk Sau Lane, 852 Sai Ying Pun, Hong Kong 
Tel: 2547 7668

Next up, Sunday roast at St Betty……

Not all new, just 1/5 - Chilean Nite with Vina Leyda

 For those who knows Spanish or simply knows about the lovely and subtle restaurants tucked away in Start Street might know what I am referring to from the title of the post – yes, I went to 1/5 nuevo for dinner!

Even though going there was not a completely new experience for me as I was there around October for one of my best friend’s birthday, this time was different and new because I had new company and it was my first time trying out their wine dinners, so it justifies being 1/5 new. =P

Just happened yesterday was the “Chilean Nite with Vina Leyda”. It was a 6-course dinner with 5 courses (except desert) paired-up with 5 different wines from Viña Leyda, Leyda Valley, which lies to the west of Santiago (14km from the Pacific, meaning very nice and humid weather for harvesting the vineyards). The Viña Leyda was established in 1997 as it was recognized as the potential area for growing grapes and water has to be pumped for 8km from Maipo River for irrigation.



 Marinated Salmon, Rock Oyster and Iberico Ham

So enough with the background, back to the dinner.

First of all, I personally quite like the restaurant because my last experience there was quite nice. Last time, it was a company of 6 people and we had a few tapas and were able to try a series of different things – in which I fell for their seafood paellas. =) (which was comparable to those that I had back in Spain). Apart from the food, what I like about 1/5 nuevo is the furnishing. Those who know me know that I’m a “berry-color” person – meaning I like purples, reds & blues. 1/5 nuevo is covered with a warm blend of reds and art pieces which makes this Aries feels like home. According to my dinner date, a lovely lady from Elite Concepts, said that their boss handpicked the art pieces for the restaurants and also has put a lot of effort in the interior design of the restaurant – and apparently made me a fan.

Paella risotto with saffron
and roasted king prawn

With candles lit and wines glasses all set on the table, our dinner first began with an appetizer selection which included Marinated Salmon, Rock Oyster and Iberico Ham which is paired up with Sauvignon Blanc, Garuma, 2009. The white had a quite thick herbal note with crisp acidity and lingering feeling at the end – good enough to go with the fresh and salty appetizer selection. Always more found of sweetness than acidity, I preferred the second white wine Chardonnay, Falaris Hill, 2009 that went with Paella risotto with saffron and roasted king prawn.  Then it followed by the Pinot Noir Las Brisa, 2008 Magnum with slow cooked ox tongue and ox tail. The Pinot Noir had quite a strong character with a more prominent oaky palate and vanilla aroma, a good choice for the gents (if I remember correctly, it was fermenated in fresh oak barrels for 8 months), but might not for the ladies. Meanwhile, I really appreciate the meat! It was soft and delicious, really good textures and the flavor was rich. I only eat ox tongue during Korean BBQ and never eat pig’s tongue cause I didn't like the feeling of eating a "tongue", but it was so good that I finished it all!



Slow cooked ox tongue and tail

 Roasted pigeon with truffle sauce

Peppered lamb rack
with lime gravy

 Next up was the Roasted pigeon with truffle sauce, paired with Carmenere Talhuen, Colchagua Valley 2007. This was my favorite red among the three as it was more fruity and ample with flavor with works great with the pigeon and truffle sauce. Last main course was the Peppered lamb rack with lime gravy joined with Vintage selection Cabernet Sauvignon, Carmenere, Cabernet Franc & Merlot blend, Maipo Valley 2007. Among the different meat dishes, I like this lamb the most as it is cooked to perfection with fresh peppers and salt on the rims of the rack. Most important is that it didn’t have that flavor which I sometimes dislike in lamb, even when it got a bit cold as we chat through the dish. And the wine was in the middle between the previous two, not a bad choice if you have some new company and you don’t know which wine to serve.

Frozen raspberry meringue with fruits jelly

To finish the meal, was the frozen raspberry meringue with fruits jelly – light-weighted desert for such a satisfying dinner.

The atmosphere was good, the food and wine was excellent and the company I had was terrific. I even managed to know the Chef who was quite a gentlemen; subtle,gentle and polite, unlike most of the other Chefs I’ve meet. If it weren’t for the calls from the office, it would be a wonderful dinner. But still, it was a great evening and it is something which I appreciate during the hectic moments of work and reminds me once again, why I am doing what I am doing now.



Sometimes in life you really need some hints and pointers to encourage you, remind you and let you have certain directions and things to look forward to. This dinner was one of them and I am pretty sure the best is yet to come if I strive on to my goals, despite the challenges I'm going through.

Don’t you think? 

Some rich things in life

Just two days ago, I went to the Central Pier for a product launch of a renowned watch brand. I was able to resist the temptation of a meatball sub from Subway, but I could not escape the lavishing Mocha which was calling me from Leonidas.

My first encounter with the chocolatier can be dated back during my University days when I read an article about the owning company of Leonidas, Confiserie Benji Ltd, was a social enterprise where all the revenue generated after detecting the necessary expenses will be contributed to Benji’s Centre, the first and currently the only charitable organization providing specialized one-to-one professional speech therapy to children and teenagers with communication problems, particular for those from low-income families. At first, I wanted to use the story for my broadcast journalism homework, but it lost to the Hong Kong-Shenzhen Biennale of Urbanism and Architecture at the Central Police Station compound in terms of visual impact.

But then fate puts us back together last Spring when my colleague and I decided to give them coverage on the chocolate brand as well as their surprisingly good Belgian restaurant which was also under the same company. It during was the whole-day interview that I had tasted their hot chocolate and coffee for the very first time. Since then, every time I go by the shop, I couldn’t resist myself from getting a coffee or checking to see if my favorite chocolate of the shop – Coupe Truffle Maracuja (Passion Fruit) was back in town yet; additionally, it was also become a habit of mine to get Leonidas chocolate as treats for friends (and myself) from time to time for a good cause.

Well, after the event on Monday, instead of going to the MTR station directly, I stroll along the harbor side and walked the long flyover in 3 inch heels and cold hands just to get that MUST-HAVE mocha. (MUST-HAVE meaning it’s a Monday afternoon, coffee was out at the office and I was seriously in a holiday mood =). It was smooth, rich and aromatic as usual and made me feel warm from head to toe. What more can you ask for as for a tea break? It made my day and reminded me of one of my favorite quotes:

“Chocolate, coffee and men
– some things are better rich.”

It was a 2-in-1 experience.

Mocha with Ganache (Dark )- $36

Speaking of chocolates, with Chinese New Year and Valentine’s Day packed so close against one another, I had been receiving chocolates ever since I got back to the office after the Christmas holidays (and yes, been continuously eating chocolates like I always do). A cute creature which caught my eyes was the 2011 Limited Edition chocolate rabbit from Godiva. The limited edition flavor is black tea with ginger. Wrapped up by a hard chocolate shell is a soft and silky black tea mousse with hints of ginger taste. Frankly speaking, the ginger taste is not that strong until you ate the whole piece of chocolate and you get a bit of gingery spice on your tongue. But I do quite like the crispy hard chocolate shell and the cute image which does reminds me of Easter (and my birthday). =)

Anyways, here’s the Godiva Rabbit!!
Wish you all a blissful Year of the Rabbit.


p.s.: If you are looking for something spicy and chocolaty, try Spicy Chocolate Firecraker from Starbucks;
If you are looking for something with really good tea taste and sweetness of a dessert, try Earl Grey Mousse from Café Corridor (Causewaybay).