Goodbye London & Beef Pie Recipe
One hot, humid day in Kuala Lumpur, I made the decision to leave my job. A few months later, I found myself in London.
Arriving in this vibrant, fast-paced city, so different from Malaysia in culture, lifestyle, and weather, I felt like an excited child, eager to explore every moment. Being far from family made me miss home-cooked meals, but I was glad I brought my passion for food with me.
In London, I met some incredible friends—Azma, Kristin, Karen—and, most importantly, Arnaud, my now-husband. Life with a Frenchman opened a new chapter filled with discovery—of each other, our backgrounds, and our favorite flavors. We traveled the world together, bonded over our shared love of food (he’s the sweets fan, and I’m the savory enthusiast), making us a perfect match.
Not long after, I started this blog as a place to document my recipes and travels. My passion for food only deepened, and my journey led me into the fascinating world of food and travel photography. A few years later, I wrote my first cookbook, Lemongrass and Ginger: Vibrant Asian Recipes.
Our life in London was filled with late-night dinners with friends and wonderful memories of our tranquil home by the Thames, with views of Canary Wharf, close to the iconic Tower Bridge, and just a short distance from the bustling city center.
All this unfolded over a decade.
Then, an exciting opportunity came along. After quick but careful consideration, we decided to embrace it… and we’re moving to Hong Kong!
We’d visited Hong Kong more than three years ago as tourists, just for a few days before heading to Japan. Now, moving there feels exhilarating and a bit nerve-wracking—it means learning a new city from scratch. But I know my curiosity will soon sweep away any nerves.
Of course, I’ll continue blogging, and I’m sure Hong Kong’s food scene will be amazing. This foodie is ready to dive in! While I can’t say exactly when my next post will be, you can follow my journey on Instagram and Facebook, where I’ll share updates frequently.
Before I leave the land of the Union Jack, I want to share a recipe with you: Beer, Beef, and Mushroom Pie. It’s the perfect dish for this season, capturing the essence of the UK. Alongside classics like Sausage & Mash and Fish & Chips, this hearty pie always brings a smile to my face.
I know I’ll miss this dish, but wherever I am, I can always recreate it to bring a taste of home with me. 😊
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 2 persons
Ingredients:
450g beef chuck steak, trimmed, cut into 3cm pieces
salt and pepper
2 tbsp flour
2 tbsp olive oil
2 medium onions, chopped
2 medium carrots, peeled, chopped
2 celery, roughly chopped
150ml beef stock
200ml Guinness
100g small button mushrooms, cleaned and keep whole
1 sheet ready-rolled puff pastry
1 egg, lightly beaten
Method:
1. Place the beef in a shallow dish, add the flour, toss to coat. Heat 1 tbsp of the oil in a large saucepan over high heat. Cook the beef in batches, for 4 to 5 minutes or until browned. Transfer to a plate. Set aside.
2. Heat the remaining oil in pan over medium-high heat. Add the onion, cook for about 7-8 minutes or until softened. Then, and carrots and celery, stirring from time to time, for 5 minutes. Return the beef to pan. Stir to combine. Add stock and Guinness. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 1 1/2 hours or until beef is tender. One hour into the cooking time, add the mushrooms, stir to combine and continue to simmer until the end of the cooking time. Set aside to cool.
3. Preheat oven to 200°C. Spoon mixture into pie dish of 22cm. Top with pastry, trimming excess. Brush pastry with egg. Bake for 30 minutes or until golden.
