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  • August 2, 2014
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  1. Magazines - Post Magazine - FOOD

    Signature dish: fork corners of the world

    Posted Jul 26th 2014, 11:09pm by Susan Jung

    ... in London, who was meeting me there) and returned with 30kg. While food and clothes (I was there during the annual summer sales) accounted for part of the luggage, the excess weight was mainly down ... and knew the purpose of some of the more obscure items. She began showing me all kinds of interesting objects and before I knew it, I was paying for not just the 10-person dinner service, but also ...

    http://www.scmp.com/magazines/post-magazine/article/1557245/signature-dish-fork-corners-world
  2. Magazines - Post Magazine - FOOD

    Spice market: citrus zest

    Posted Jul 26th 2014, 11:09pm by Susan Jung

    ... Susan Jung Susan Jung Strip me some skin Citrus zest is one of the most powerful and distinctive seasonings you can use but most people just discard it. To make the most of it, you need to separate the zest from the pith, which together compose the citrus peel (also called the rind or the skin). The zest is the colourful part of the peel: the thin layer of yellow, orange or green ...

    http://www.scmp.com/magazines/post-magazine/article/1557248/spice-market-citrus-zest
  3. Magazines - Post Magazine - FOOD

    Book: Pies and Tarts

    Posted Jul 19th 2014, 10:53pm by Susan Jung

    ... Susan Jung Susan Jung Pies and Tarts By Stephane Reynaud   I have several cookbooks by Stephane Reynaud and Pies and Tarts is easily my favourite. While Pork & Sons covers a subject that is dear to my heart (or stomach, to be more anatomically accurate), Pies and Tarts appeals to me because of my former career as a pastry chef. There are two equally important components in making ...

    http://www.scmp.com/magazines/post-magazine/article/1555332/book-pies-and-tarts
  4. Magazines - Post Magazine - FOOD

    Q&A: Eric Chong

    Posted Jul 12th 2014, 11:21pm by Bernice Chan

    ... I was young." What did your parents think of your entering MasterChef? "They thought it was stupid of me to quit my job [as a chemical engineer]. They didn't see a future for me as a chef. ... people were talking a big game, but when they cooked they weren't that great. So people started calling me the silent ninja- I was super quiet, kept to myself and tried to be smart about it. ...

    http://www.scmp.com/magazines/post-magazine/article/1548842/qa-eric-chong
  5. Magazines - Post Magazine - FOOD

    Spice market: some lick it hot

    Posted Jul 12th 2014, 11:21pm by Susan Jung

    ... Susan Jung Susan Jung The first time I bought gochugaru, in a Korean shop on Kimberley Street, Tsim Sha Tsui, I had a couple of questions for the assistant. "Which should I use to make kimchi?" I asked, pointing to a row of various types of finely ground chilli flakes. "And what's the difference between these two bags?" The knowing look she gave me ...

    http://www.scmp.com/magazines/post-magazine/article/1548840/spice-market-some-lick-it-hot
  6. Magazines - Post Magazine - FOOD

    Q&A: Hiroyuki Kanda

    Posted Jul 05th 2014, 11:24pm by Vanessa Yung

    ... assistant in my family's restaurant, washing and preparing different ingredients. I didn't decide I wanted to be a chef, my parents did. They taught me all the basics. When I was young, I always saw them discussing- or fighting- with each other about the cooking and ingredients. Cooking is natural for me as everything around me revolves around it." How did you end up working ...

    http://www.scmp.com/magazines/post-magazine/article/1544831/qa-hiroyuki-kanda
  7. Magazines - Post Magazine - FOOD

    Signature dish: Point of no return

    Posted Jul 05th 2014, 11:24pm by Susan Jung

    ... what exactly perfection is in the first place: for me, a piece of roasted meat may be hard and dry while my husband will judge it to be firm and moist. I eat out at least three times a week, with two of those outings being review meals. When I'm doing a review, I never complain if the food is bad (and trust me, I've been served some truly horrible things). For one thing, ...

    http://www.scmp.com/magazines/post-magazine/article/1544824/signature-dish-point-no-return
  8. Magazines - Post Magazine - FOOD

    Book: Plusixfive- A Singaporean Supper Club Cookbook

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

    ... Susan Jung Susan Jung Plusixfive- A Singaporean Supper Club Cookbook By Goz Lee and Friends   I haven't met Goz Lee, although the Singaporean private-equity-fund lawyer has been living in Hong Kong for about a year. Through his book, Plusixfive, however, I feel I know a bit about him, at least in the aspect that interests me most- his food. Lee lived in London, but, like ...

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

    Q&A: Rich Frank and Leslie Miller

    Posted Jun 21st 2014, 11:51pm by Vanessa Yung

    ... would you share it with me?', and it happened to be a bottle of good pinot noir."   ...

    http://www.scmp.com/magazines/post-magazine/article/1534654/qa-rich-frank-and-leslie-miller
  10. Magazines - Post Magazine - FOOD

    Recipe: light yet hearty summer salads

    Posted Jun 08th 2014, 12:58am by Susan Jung

    ... Text Nellie Ming Lee Get your protein fix along with a healthy dose of greens by making a meal of light yet hearty summer salads You complete me Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee   Aplateful of mixed greens would never be enough to satisfy me, no matter how delicious the vinaigrette. For me to "eat my greens", I need to add bulk ...

    http://www.scmp.com/magazines/post-magazine/article/1524573/recipe-light-yet-hearty-summer-salads

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