Insider Art
Gourmet Traveller|August 2019

For fast-track viewing of Hong Kong’s cutting-edge contemporary art, SHANE MITCHELL shadows leading gallerist Angela Li.

Insider Art

Angela Li has impeccable taste in dumplings. We’re waiting for our mutual friend Tony Tan, author of Hong Kong Food City and GT contributor, who is running late for lunch at Duddell’s, the clubby Cantonese dining room and art venue in Hong Kong’s Central district. The elegant gallerist surveys the dim sum menu. “I rarely come over this way for lunch – it’s too far from Sheung Wan,” she says. “Let’s order the rice rolls to start.”

By the time Tan arrives, the table is splashed with soy and the barest morsels remain untouched, so he orders more. Barbecued Ibérico pork buns, abalone puffs, steamed beef balls. Li shows me her technique for eating soup dumplings without a tongue-scalding: pinch the opening with chopsticks, slurp some of the broth, then pop the whole piece in your mouth. The sommelier pops a bottle of Famille Perrin Vacqueyras “Les Christins” grenache. As well as rotating exhibitions in the foyer and lectures on art relevant to the region, Duddell’s cellar contains an impressive collection of Chateâu Mouton Rothschild, including artist-series labels designed by mainland China superstars Gu Gan and Xu Lei. But we didn’t want to give Tan a heart attack when the bill arrived.

この記事は Gourmet Traveller の August 2019 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

この記事は Gourmet Traveller の August 2019 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

GOURMET TRAVELLERのその他の記事すべて表示
From personal experience
Gourmet Traveller

From personal experience

Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.

time-read
8 分  |
September 2024
Kimberley Moulton
Gourmet Traveller

Kimberley Moulton

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.

time-read
3 分  |
September 2024
Tom Wallace
Gourmet Traveller

Tom Wallace

We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.

time-read
1 min  |
September 2024
Best in class
Gourmet Traveller

Best in class

The top drops to keep an eye out for on wine lists (and why they're worth the splurge)

time-read
3 分  |
September 2024
A taste of refuge
Gourmet Traveller

A taste of refuge

Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.

time-read
4 分  |
September 2024
BE OUR GUEST
Gourmet Traveller

BE OUR GUEST

Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation

time-read
6 分  |
September 2024
Barcelona BUZZ
Gourmet Traveller

Barcelona BUZZ

A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.

time-read
4 分  |
September 2024
HEATHCOTE BOUND
Gourmet Traveller

HEATHCOTE BOUND

MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.

time-read
4 分  |
September 2024
The art of...relishing restaurants
Gourmet Traveller

The art of...relishing restaurants

Does working in hospitality make someone a better or worse diner

time-read
3 分  |
September 2024
HEART AND SOUL
Gourmet Traveller

HEART AND SOUL

Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.

time-read
7 分  |
September 2024