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1. Magazines - Post Magazine - FOOD

   On the shelf

   Posted Dec 23rd 2012, 12:00am by Susan Jung

   ... you get on the bottom of dolsot bibimbap (Korean stone-pot rice) and bo jai fan (Chinese clay-pot rice). Rice Well Korean, which is sold at City'super, can be "added into any kind of soup [to] enhance the flavour of [its] unique taste", says the package. But for that price, you can make a whole pot of dolsot bibimbap or bo jai fan - complete with its own burnt crust ...

   http://www.scmp.com/magazines/post-magazine/article/1107460/shelf
2. Magazines - Post Magazine - FOOD & WINE

   The corkscrew: pairing with chocolate

   Posted Feb 24th 2013, 12:00am by Susan Jung

   ... Californians - Brandon Allen, Bo Silliman and Chip Forsythe, all friends since high school - started making wine as a way to meet girls at university. Their first foray involved collecting leftover ...

   http://www.scmp.com/magazines/post-magazine/article/1153967/corkscrew-pairing-chocolate
3. Lifestyle - Food & Wine - RESTAURANTS

   Restaurants

   Posted Feb 21st 2013, 12:00am by Susan Jung

   ... 2849 2121. Signature dishes: pho bo, summer rolls with chicken, shrimp and fresh herbs, crêpe filled with shrimp, pork and bean sprouts. $ Rice Paper Shop 3319, Level 3, Gateway Arcade, Harbour ...

   http://www.scmp.com/lifestyle/food-wine/article/1154684/restaurants
4. Pot luck

   Posted Jan 04th 2004, 12:00am by Susan Jung

   ... to the rice. The best part of the dish is the burned crust at the bottom of the pot. Popular toppings for bo jai fan are chicken (plain, with Chinese sausage or dried mushrooms) and pork with salted ...

   http://www.scmp.com/article/440005/pot-luck
5. A more global flavour

   Posted May 06th 2010, 12:00am by Susan Jung

   ... a Galera (at the Hotel Lisboa, Macau, 55), Lung King Heen (59), Bo Innovation (65), Amber (90) and Cepage (96). ...

   http://www.scmp.com/article/713541/more-global-flavour
6. Go with the grain

   Posted Jun 27th 2010, 12:00am by Susan Jung

   ... the rice then top each portion with a fried egg. Add a spoonful of the sauce, sprinkle with toasted sesame seeds and let each diner mix all the ingredients before eating. Chicken and mushroom bo ...

   http://www.scmp.com/article/718240/go-grain
7. Friend of pho

   Posted May 31st 2009, 12:00am by Susan Jung

   ... Vietnamese-focused markets and restaurants (mostly in the US) and gives recipes for popular dishes, including grilled shrimp on sugarcane (above); grilled lemongrass pork; and pho bo (beef noodle soup; left) ...

   http://www.scmp.com/article/682141/friend-pho
8. Kanton Izakaya

   Posted Nov 18th 2010, 12:00am by Susan Jung

   ... been if the rice had a burnt crust, as with bo jai fan (sand pot rice) or dolsot bibimbap. What else? There's a minimum charge of HK$180 per person. The waitress said they had to implement ...

   http://www.scmp.com/article/730761/kanton-izakaya
9. Speaking in tongues

   Posted Oct 21st 2010, 12:00am by Susan Jung

   ... of the Michelin one-star Bo Innovation in Wan Chai and No19 in the Miele Guide's list of 20 top restaurants in Asia, in results announced last night. Roca, who consults solely for Givaudan, says: ...

   http://www.scmp.com/article/728128/speaking-tongues
10. No jacket required

    Posted Jul 01st 2010, 12:00am by Susan Jung

    ... it deserves.' Eating with a crowd Finding a place to hang out with the gang from the kitchen is also a priority for many chefs. Alvin Leung, whose Bo Innovation in Wan Chai has one Michelin star, says: ...

    http://www.scmp.com/article/718584/no-jacket-required

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