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  • July 24, 2014
  • Last updated: 3:39pm
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Results 1 - 3 of 3 for beryl cook

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  1. Lifestyle - Food & Wine - SIGNATURE DISH

    Expensive cuisines more a matter of price and prejudice

    Posted Feb 07th 2013, 12:00am by Susan Jung

    ... This irritated me because these restaurants were far better than the standard Chinese-American places that served chop suey and lemon chicken. I'd explain that Chinese cooking techniques were just as varied and difficult as French- a cuisine for which they'd pay top dollar. I know history is partly to blame- Chinese immigrants who opened restaurants weren't always trained as cooks ...

  2. Lifestyle - Food & Wine - SIGNATURE DISH

    Dear reader, about those potatoes...

    Posted Nov 01st 2012, 12:00am by Susan Jung

    ... to add them. I hope any of you who tried to cook the mussels with potatoes, peppers and rouille, in a recipe in September, figured out the potatoes needed to be added in at some point. If not, ... recipes, or (I prefer this scenario), readers have common sense and cooked them with the mussels, despite my lack of instruction. Actually, very rarely do I receive e-mails when I make major ...

  3. Lifestyle - Food & Wine - SIGNATURE DISH

    Signature dish

    Posted Oct 04th 2012, 12:00am by Susan Jung

    ... Susan Jung susan.jung@scmp.com Can't get a chef to say 'cheese' "I'm not sure about the placement of the tomato" is a phrase that I never imagined would come tripping lightly off my tongue. I actually said that last week as chef Umberto Bombana and a photographer and I carefully examined a dish of snapper with baby spinach that Bombana had cooked at his ...



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