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  1. Tao Heung cooks up growth plan

    Posted Apr 05th 2012, 12:00am

    ... Charlotte So charlotte.so@scmp.com Cantonese restaurant group Tao Heung says it is poised to double in size to 200 restaurants and bakeries by 2017, banking on the growth of the mainland's middle class. The firm, famed for offering a whole chicken at ...

    http://www.scmp.com/article/997483/tao-heung-cooks-growth-plan
  2. Cutting-edge of cooking

    Posted Oct 08th 2011, 12:00am

    ... in Chinese cooking courses in order to share the Cantonese eating experience with family and friends at home. In doing so, some are surprised to find themselves cutting up carrots alongside ... their professional skills, local Chinese and expats, international tourists, and business people who just like to cook as a way to unwind from their busy working lives,' explains Martha Sherpa, ...

    http://www.scmp.com/article/981219/cutting-edge-cooking
  3. At the heart of cooking

    Posted Oct 22nd 2009, 12:00am by Staff Reporter

    ... where they are responsible for cooking the dim sum, for instance, steaming and frying dishes. When they become more experienced, they might be promoted to a senior level where ... the dough and ingredients, before the junior chefs wrap and cook the dim sum. Dim sum chefs generally only take short breaks, making dim sum in the mornings and afternoons, and pastries and desserts ...

    http://www.scmp.com/article/696095/heart-cooking
  4. Classic meets modern in search of perfection

    Posted Jan 19th 2012, 12:00am

    ... ingredients. I'm always exploring the possibilities for ingredients. A lot of people only use them in one way, but perhaps there's a new way to cook them. Do you aim to make authentic dishes? ... was not associated with chilli. Cooking is about culture, history, science, biology and geography. How do you describe the cuisine at Kin's Terrace? In a meal there are usually eight to nine courses. ...

    http://www.scmp.com/article/990517/classic-meets-modern-search-perfection
  5. Magazines - Post Magazine - SUNDAY MORNING

    Rant: colonial baggage

    Posted Nov 04th 2012, 12:00am by CECILIE

    ... I was offered a knife and fork to eat dim sum. Still, there is no way we whiteys can ever hope to cook Chinese food. That must be why every time I shop for stuff such as lotus root or soya beans at a market, locals ask whether I know what I'm doing. All right, so I can speak Cantonese and cook a bit of Sichuan food. But tea, that last bastion of Chineseness, comes with the fastest rules: ...

    http://www.scmp.com/magazines/post-magazine/article/1074227/rant-colonial-baggage
  6. Small spaces

    Posted Jun 03rd 2012, 12:00am

    ... for years synthesising new molecules in the lab. Similarly, at home, I love experimenting in the kitchen and coming up with fun, new, creative ways to cook.' She also loves to travel and has ... on modern cooking techniques, equipment and tools, and writes about sous-vide cooking and transglutaminase (meat glue) in a way a non-scientist can understand. ...

    http://www.scmp.com/article/1002782/small-spaces
  7. Lei Garden

    Posted Mar 31st 2005, 12:00am by Susan Jung

    ... Susan Jung Shop 3008-3011 IFC Mall 1 Harbour View Street, Central Tel: 2295 0238 Open: 11.30am-3pm, 6pm-11pm Cuisine: Mostly Cantonese. Ambience: Lovely setting with subtly elegant decor. Price: About $200 per person, although it can get more expensive if ...

    http://www.scmp.com/article/494799/lei-garden
  8. William Tolentino

    Posted Jul 21st 2011, 12:00am

    ... Hong Kong-born Filipino William Tolentino says he has been a foodie for about five years. His interest in food was really sparked when his wife, Grace Tan, started cooking inventively. ... one in the Philippines, one in Hong Kong. Says Tolentino: 'I love my wife's cooking. She makes the family happy with the meals she cooks.' ...

    http://www.scmp.com/article/973998/william-tolentino
  9. I believe I can fry

    Posted Feb 10th 2011, 12:00am by Susan Jung

    ... people use the new year as an opportunity to start afresh, whether beginning a new dietary regimen or learning a new hobby. Learning to cook can fulfil both because what you make in your own ... to cook is never-ending, because no matter how good you get (eventually), there's always another difficult dish to master. At Corner Kitchen Cooking School, owner-instructor Vivian Herijanto- ...

    http://www.scmp.com/article/737735/i-believe-i-can-fry
  10. Inspection reveals poor food hygiene

    Posted Nov 03rd 2009, 12:00am by Zhao Jingming

    ... cooked food counters every evening to get dishes to take home. The prepared food, ranging from fried chicken wings and roasted duck to steamed bread and pickled vegetables, are convenient for busy city dwellers, but hygiene is often a serious problem. In September, a Guangzhou Consumer Council (GCC) inspection found that only 27 per cent of the cooked meat products met ...

    http://www.scmp.com/article/697160/inspection-reveals-poor-food-hygiene

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