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1. It's time to stop wasting food

   Posted Apr 01st 2009, 12:00am by Staff Reporter

   ... Too often, when people are looking for a place to eat, all they think about is 'cheap' and 'big portions'. They don't think about whether this is good for society, only what is good for themselves. This situation is particularly b ...

   http://www.scmp.com/article/675341/its-time-stop-wasting-food
2. Lifestyle - Food & Wine

   Foie gras - modern interpretations

   Posted Nov 29th 2012, 12:00am by Vicki Williams

   ... The palate experiences cold first, then fattiness and finally saltiness."    FOIE GRAS Chez Patrick 2/F Garden East, 222 Queen's Road East, Wan Chai Tel: 2541 1401 chezpatrick.hk Bo ...

   http://www.scmp.com/lifestyle/food-wine/article/1093070/foie-gras-modern-interpretations
3. Lifestyle - Food & Wine - HOTPOTS

   City's best hotpot spots

   Posted Nov 08th 2012, 12:00am by Vanessa Yung

   ... it's an old restaurant and a bit run down, it has some beef cuts and offal that are hard to find elsewhere. Owner Hui Fat-bo and his staff are always ready to give recommendations. To my ...

   http://www.scmp.com/lifestyle/food-wine/article/1077057/citys-best-hotpot-spots
4. Frozen chips

   Posted Jul 12th 2012, 12:00am

   ... ParknShop, citywide Kai Bo Straight French Fries These long, flat fries are pre-packed by the supermarket. There was no indication of how to cook them, so when baking, constant monitoring was necessary. After being baked at 230 degrees Celsius for 30 minutes they became golden brown on the outside, but not at all crispy; the longer ones were soggy. HK$5.50, Kai Bo Food Supermarket, ...

   http://www.scmp.com/article/1006504/frozen-chips
5. Lifestyle - Food & Wine - KITCHEN CONTENDERS PHO

   Pho: a Vietnamese battle of the broths

   Posted Sep 20th 2012, 12:00am by Catharine Nicol

   ... as well as two regional variations: bun bo Hue with beef, pork shank and spicy broth; and bun rieu with minced pork, crab, dried shrimp, tomato and garlic.) A squeeze of lime juice and some chilli ...

   http://www.scmp.com/lifestyle/food-wine/article/1040716/pho-vietnamese-battle-broths
6. Four HK restaurants on top of world

   Posted May 02nd 2012, 12:00am

   ... the mastermind behind Wan Chai molecular gastronomy restaurant Bo Innovation, said the 800 food critics, chefs, restaurateurs and gastronomes who judged the list were encouraging restaurants to develop. ...

   http://www.scmp.com/article/999781/four-hk-restaurants-top-world
7. Mad as a platter

   Posted Jun 21st 2012, 12:00am

   ... (HK$1,960), it still ran at a loss. There is a conservatism to Hong Kong's dining scene which has kept the worst excesses of molecular gastronomy at bay. Bo Innovation's Alvin Leung has ...

   http://www.scmp.com/article/1004451/mad-platter
8. Jeweller Bulgari gives S.Pellegrino mineral water an extra touch of class

   Posted Dec 09th 2011, 12:00am

   ... stars, and Chris Keung, a top chef at Bo Innovation, were at the event. 'S. Pellegrino differentiates itself from other sparkling water because it has a very moderate taste and bubbles ...

   http://www.scmp.com/article/987280/jeweller-bulgari-gives-spellegrino-mineral-water-extra-touch-class
9. Restaurants

   Posted Jul 26th 2012, 12:00am

   ... surf'n'turf. $$$ Fusion Bo Innovation (modern cuisine with an Asian twist) Shop 13, 2/F J Residence, 18 Ship Street, Wan Chai. Tel: 2850 8371. Signature dishes: smoked quail eggs with crispy taro crust ...

   http://www.scmp.com/article/1007724/restaurants
10. The virtual reality of the genuine article

    Posted Apr 19th 2012, 12:00am

    ... have a British influence. Bo lo char siu bao - which contains the topping of pineapple buns with baked roasted pork buns - has, if my memory is correct, only been around for 10 years - probably ...

    http://www.scmp.com/article/998564/virtual-reality-genuine-article

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