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  • August 21, 2014
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Results 1 - 10 of 57 for british films

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  1. Magazines - Post Magazine - FOOD

    Q&A: Tom Aikens

    Posted Aug 02nd 2014, 11:31pm by Charley Lanyon

    ... Charley Lanyon The youngest British chef to have been awarded two Michelin stars- will be bringing his culinary prowess to the newly renovated Pawn in Wan Chai Tom Aikens What is your vision for The Pawn? "The idea is sort of a British brasserie. We're going to smarten it up a bit in terms of the interior and the food is definitely going to change. We're still ...

    http://www.scmp.com/magazines/post-magazine/article/1562545/qa-tom-aikens
  2. Magazines - Post Magazine - FOOD

    You had me at aloo

    Posted Aug 02nd 2014, 11:31pm by Susan Jung

    ... to make a smooth dough that's neither sticky nor dry; add a little more flour or water, if needed. Shape the dough into a ball then cover it with cling-film and leave it on the work surface to rest for about 30 minutes. Cut the dough into four pieces and shape each one into a smooth, round ball. Work with one piece of dough at a time, covering the others with cling-film until needed. ...

    http://www.scmp.com/magazines/post-magazine/article/1562538/you-had-me-aloo
  3. News - China Insider - FOOD

    'Vampire drinks' banned by China’s food safety authority

    Posted Jul 15th 2014, 05:53pm by Chris Luo

    ... through its creative plastic packaging, is being sold by novelty-drinks vendors and online shops. Drinking it would seem like a scene out of a vampire film, where the immortal undead could sip ... 9,400 units. Flashy posters of hit vampire television shows such as The Vampire Diaries or the classic film Interview with the Vampire  are featured on the vendors’ sites to promote the drinks. ...

    http://www.scmp.com/news/china-insider/article/1554772/vampire-drinks-banned-chinas-food-safety-authority
  4. Magazines - Post Magazine - FOOD

    Thai minded

    Posted Jul 19th 2014, 10:52pm by Susan Jung

    ... (other than the fresh coriander garnish) can be prepared in advance, covered with cling-film and refrigerated until needed. Duck larb (pictured) This is the way Kamonwan, our helper, makes duck ...

    http://www.scmp.com/magazines/post-magazine/article/1555343/thai-minded
  5. Magazines - Post Magazine - FOOD

    Summer dinners: on the lamb

    Posted Jun 21st 2014, 11:51pm by Susan Jung

    ... it in cling-film and refrigerate for at least four hours. Put the moutarde de violette, garlic, anchovy fillets, thyme leaves and pomegranate molasses in the bowl of a food processor and pulse it to chop ... minutes). Drain the couscous but do not rinse it, then immediately put it in a bowl. Add the garlic, lemon juice and olive oil. Stir well to combine then cover tightly with cling-film and leave ...

    http://www.scmp.com/magazines/post-magazine/article/1534646/summer-dinners-lamb
  6. Magazines - Post Magazine - FOOD

    Book: The Complete Nose to Tail- A Kind of British Cooking

    Posted Mar 16th 2014, 12:30am by Susan Jung

    ... Susan Jung Susan Jung The Complete Nose to Tail- A Kind of British Cooking By Fergus Henderson and Justin Piers Gellatly   If I hadn't been given this book as a gift, I would have bought it anyway, despite already owning Nose to Tail Eating and Beyond Nose to Tail. The Complete Nose to Tail is a compilation of the other two books but includes a lot more, such as a recipe ...

    http://www.scmp.com/magazines/post-magazine/article/1447007/book-complete-nose-tail-kind-british-cooking
  7. Magazines - Post Magazine - FOOD

    Book: Plusixfive- A Singaporean Supper Club Cookbook

    Posted Jun 21st 2014, 11:51pm by Susan Jung

    ... restaurant, but it bore no resemblance to anything he'd eat back home. That, and other less than perfect examples of dishes passed off as Singaporean in the British capital (laksa with good broth ...

    http://www.scmp.com/magazines/post-magazine/article/1534652/book-plusixfive-singaporean-supper-club-cookbook
  8. Magazines - Post Magazine - FOOD

    Book: Dough- Simple Contemporary Bread

    Posted Jun 14th 2014, 11:56pm by Susan Jung

    ... Susan Jung Susan Jung Dough- Simple Contemporary Bread By Richard Bertinet   Be sure to buy the British edition of Dough- Simple Contemporary Bread, not the American one, which (according to feedback on amazon.com) switches between avoirdupois and metric weights with no rhyme or reason. Metric weights (which the British edition uses) are much more precise and, despite an aversion ...

    http://www.scmp.com/magazines/post-magazine/article/1529910/book-dough-simple-contemporary-bread
  9. News - China - FOOD

    Come to Mr Harry! China’s 'first British restaurant' a hit in Shanghai

    Posted Mar 04th 2014, 04:20pm by The Guardian in London

    ... The Guardian in London The Mr Harry Authentic British Restaurant has proved a surprising hit with locals in Shanghai with bangers and mash, fish and chips, and bread-and-butter pudding ... at the same time – and then eating it all together,” says Spencer, 28. Mr Harry Authentic British Restaurant, in a shopping mall next to the city’s main branch of Marks & Spencer, has been ...

    http://www.scmp.com/news/china/article/1440134/come-mr-harry-chinas-first-british-restaurant-hit-shanghai
  10. Magazines - Post Magazine - FOOD

    Q&A: Lisa and Helen Tse

    Posted Jun 14th 2014, 11:58pm by Vanessa Yung

    ... Vanessa Yung The British-Chinese twins, in town to launch their cookbook, talk to Vanessa Yung about family and how Gordon Ramsay gave them a boost Lisa and Helen Tse Was it a tough decision to give up your jobs to start a restaurant? Helen (pictured far right): "It's always been a dream to open a restaurant together. I was a lawyer, Lisa was in finance, and Janet ...

    http://www.scmp.com/magazines/post-magazine/article/1529912/qa-lisa-and-helen-tse

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