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  • September 20, 2014
  • Last updated: 2:03am
Hong Kong




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Results 1 - 10 of 37 for baby milk powder

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  1. Magazines - 48hrs - FOOD & WINE

    $100 & Under: Ya Kun Coffee & Toast

    Posted Sep 17th 2014, 11:49pm by DARREN WEE

    ... with ice and vanilla powder and topped with bits of green and black jelly, corn and red bean, it is pretty good if you ignore all the calories and chemicals. Also on the menu is Singapore chicken ...

  2. Magazines - 48hrs - FOOD & WINE

    Table Talk: Sat Bains promotion at the Mandarin Oriental

    Posted Sep 17th 2014, 11:49pm by Susan Jung

    ... Susan Jung Tommaso Arrigoni, chef of the Michelin one-star Innocenti Evasioni in Milan, will be cooking at Angelini at the Kowloon Shangri-La from September 24 to 28. Arrigoni's dishes, available as a three-, four- and five-course set dinner (HK$880 plus 10 per cent, HK$980, and HK$1,080), include browned octopus with robiola soft cheese, dried olives and caper powder ...

  3. Magazines - 48hrs - FOOD & WINE

    First served

    Posted Sep 18th 2014, 03:10pm by FIRST SERVED

    ... at home on the menu at Nobu across the harbour. Suckling pig with clams, pancetta, baby spinach and miso broth (HK$258) was tender, moist and smoky. The pancetta and clam combination ...

  4. Magazines - 48hrs - FOOD & WINE

    I Know a Place: Guillaume Galliot, Chef de cuisine at The Tasting Room

    Posted Sep 10th 2014, 10:30pm by Andrew Sun

    ... Chinese place I like is called Pui Kei Cafe (25 Rua Do Cunha, Taipa, tel: +853 2882 7462). My wife takes me there for pork chop noodles and milk tea. For egg tarts, I like San Hei Lou (13-14 Rua do Cunha, Taipa). They have it with bird's nest, coconut and milk custard, but the traditional po tart is the best. I travel to Hong Kong once every fortnight. I love discovering ...

  5. Magazines - 48hrs - FOOD & WINE

    First Served

    Posted Sep 10th 2014, 10:31pm by FIRST SERVED

    ... carrot salad five ways (HK$168), but we were turned off by the hard sell. There was nothing gooey about the St Louis gooey bars (HK$88) that we dipped into a glass of rice milk.   Opening ...

  6. Magazines - 48hrs - FOOD & WINE

    Food review: Mama San by Will Meyrick is a branch of the chef's restaurant in Bali

    Posted Sep 10th 2014, 10:30pm by Susan Jung

    ... the skin gets soggy? We weren't sure what made the crème caramel with coffee granita (HK$78) Vietnamese, other than that we suspected that it was made with condensed milk. The chai tea caramel ...

  7. Magazines - 48hrs - FOOD & WINE

    Pressed for success: detox the juicy way

    Posted Aug 14th 2014, 01:11am by TIFFANY AP

    ... they worked on a delivery basis, but they're back with a shop in the IFC Mall. Genie stocks 26 drinks, including juices, smoothies, nut milks, raw vegan protein shakes and even cold-brewed ... shake, so it's really good to have after training to replenish your proteins. It has cold brewed coffee as an ingredient, so it helps as a pick-you-up. It's made with nut milk which ...

  8. Magazines - 48hrs - FOOD & WINE

    Meat-free in Hong Kong: City's best vegetarian and raw-food restaurants revealed

    Posted Aug 27th 2014, 10:54pm by Bernice Chan, Charley Lanyon, VANESSA YUNG AND ALAN YU

    ... powders, won't leave you missing your dairy as it is similar- if not better than- an indulgent Greek yogurt dessert. One staple is their colourful carrot chow mien (HK$89) tossed ... from mixed berries. Barrett is experimenting with new dishes, which include gazpacho three ways and no-milk cheese, which is made from nuts. She's excited about the chicken main course she ...

  9. Magazines - 48hrs - FOOD & WINE

    Food review: Penthouse delivers the high quality typical of chef Harlan Goldstein

    Posted Sep 04th 2014, 12:16am by Susan Jung

    ... with sea scallops and crisp baby squid (HK$268) was served in a stone pot, which kept it hot. The plump grains of rice were surprisingly light in texture. It looked as if it would taste very ...

  10. Magazines - 48hrs - FOOD & WINE

    Food review: Aberdeen Street Social

    Posted Aug 20th 2014, 11:22pm by Susan Jung

    ... was the unanimous favourite. It was gorgeous and delicious, with the deep red of the salmon, several types of beetroot, accented by green herbs and the stark white of frozen horseradish powder. We also ...




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