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  • July 11, 2014
  • Last updated: 7:34am
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Results 1 - 10 of 41 for cantonese language

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  1. Magazines - 48hrs - EAT/DRINK

    25+ restaurants: West Villa serves traditional Cantonese dishes, including shark fin

    Posted Mar 05th 2014, 11:11pm by JANICE LEUNG HAYES

    ... the fondness for compass bearings, the food served at their restaurants was always firmly centred around Cantonese cuisine, in particular, hearty, everyday dishes. "Our focus is on dim sum, siu mei [Cantonese barbecue] and stir-fries. You can't get past these basics when speaking about Cantonese food," says Koo. Today, only the West Villa brand remains, and there are three ...

  2. Magazines - 48hrs - EAT/DRINK

    25+ restaurants: Cantonese restaurant Yixin brings old brand to the future

    Posted Aug 29th 2013, 12:00am by JANICE LEUNG HAYES

    ... Janice Leung Hayes Cantonese innovator is back to where it all began, writes Janice Leung Hayes A taste for change Sal To Wing-nin, director of 50-year-old Yixin, believes the name of the restaurant, which is pronounced "yik sun" in Cantonese, comes from an old colloquial saying, "tui chan yik sun", which means that to forge a way forward, one must leave the old ...

  3. Magazines - 48hrs - EAT/DRINK

    I know a place: columnist and writer Chan Chun Wai

    Posted Mar 26th 2014, 11:35pm by GRACE MW WONG

    ... eating too much. All the cakes are handmade by Ron himself. Cantonese food is my favourite cuisine but it's difficult to find homestyle Cantonese fare that does not contain MSG. ...

  4. Magazines - 48hrs - EAT/DRINK

    25+ restaurants: the Tsui Hang Village chain looks back on 40 years

    Posted Apr 02nd 2014, 10:44pm by JANICE LEUNG HAYES

    ... beginnings were humble, like the traditional Cantonese teahouse it portrayed. At the start there were only 19 tables, tucked away in a corner of the Miramar Hotel (now The Mira). The original name ... fillet served in a nest made of strings of deep-fried taro. Ho attributes these creations to the three Cantonese chefs in kitchen at the time. They had been working at the Keio Plaza Hotel ...

  5. Magazines - 48hrs - EAT/DRINK

    HK$100 and under: Cantonese mainstay hits the sweet spot

    Posted May 30th 2013, 12:00am by Vanessa Yung

    ... Vanessa Yung Vanessa Yung Cantonese mainstay hits the sweet spot Despite the din and bustle of this tourist favourite, Sweet Dynasty is worth coming back to for the famed dim sum and desserts. We opted for the Hysan Place branch in Causeway Bay, which was less noisy than the new location in Tsim Sha Tsui. The Hysan menu is not as extensive as Tsim Sha Tsui's but at least ...

  6. Magazines - 48hrs - EAT/DRINK

    I know a place: Photographer Chung Hoi Shing's favourite food stops

    Posted Dec 11th 2013, 10:33pm by GRACE MW WONG

    ... eat spicy or heavily sauced food. Cantonese cuisine is my favourite, and I like stir-fried dishes. When this craving arises, I go to Yuet Wah Club (7-10 Hop Lung Factory Building, 5-11 Mong Lung Street, Shau Kei Wan, tel: 2513 6628). It's an unpretentious Cantonese place where I can indulge in the stir-fried fresh razor clams, or steamed free-range chicken topped ...

  7. Magazines - 48hrs - EAT/DRINK

    25+ restaurants: One Harbour Road at Grand Hyatt Hong Kong

    Posted Feb 19th 2014, 11:09pm by JANICE LEUNG HAYES

    ... Li says. The cuisine is Cantonese with a homestyle slant. Li has seen many changes to the menu in his years at the restaurant, such as the removal of cold pig's trotters and reducing the amount of oil in cooking. He cites food safety standards, scientific research and customer taste as the main causes for change. "My generation of chefs learned a style of Cantonese cooking ...

  8. Magazines - 48hrs - EAT/DRINK

    Food Review: hit and miss at Landmark Atrium's China Tang

    Posted Feb 19th 2014, 11:09pm by Susan Jung

    ... guest and I had double-boiled pig's lung soup with almonds. At HK$268 per bowl, it was shockingly expensive, but it was the best version of this Cantonese classic I've tried. Would ...

  9. Magazines - 48hrs - EAT/DRINK

    Luck in a bowl: Buddha Jumps Over the Wall

    Posted Feb 12th 2014, 11:26pm by Bernice Chan

    ... The classic winter soup, Buddha Jumps Over the Wall, is packed with auspicious sounding ingredients, writes Bernice Chan Fortune flavours the bowl Buddha Jumps Over the Wall is a dish that dates back several centuries to the Qing Dynasty and is made in Cantonese and Min, or Fujian, cuisines. The curious name comes from the story of a monk who walks by a home where someone ...

  10. Magazines - 48hrs - EAT/DRINK

    25+ restaurants: Sang Kee Restaurant in Wan Chai plates the classics

    Posted Jan 08th 2014, 10:12pm by JANICE LEUNG HAYES

    ... Janice Leung Hayes At San Kee, traditional food is worth the effort, writes Janice Leung Hayes The good old ways In 1983, Dicken Wong Lap-yan's parents opened a Cantonese restaurant ... [Cantonese] cuisine celebrates the innate flavours of fresh food. We don't want sauces to overpower them." Not all his customers understand- "Sometimes people ask why we don't give ...




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