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  • July 28, 2014
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  1. Magazines - 48hrs - FOOD & WINE

    Food review: Magosaburou serves well-seasoned and tasty meats with a personal touch

    Posted May 28th 2014, 11:27pm by Susan Jung

    ... being finished off on the grill. We enjoyed comparing the same cuts of meat from different countries. The Japanese wagyu karubi beef (HK$195) — another recommendation by the waiter ... which crisped up the fat. The barbecued meats are served with a nice variety of ingredients for extra seasonings.   Magosaburou, UG/F Sino Plaza, 255-257 Gloucester Road, Causeway Bay, tel: 2805 ...

    http://www.scmp.com/magazines/48hrs/article/1520253/food-review-magosaburou-serves-well-seasoned-and-tasty-meats
  2. Magazines - 48hrs - FOOD & WINE

    Food Review: Yakiniku Futago HK offers quality barbecue, but needs better ventilation

    Posted Jul 16th 2014, 11:18pm by Susan Jung

    ... cooked it briefly, then cut it into smaller pieces — a few of which were almost pure fat — to cook some more. The meat was soft and tender. Thick prime outside skirt (HK$148) had a richer flavour that could stand up to the dab of pungent wasabi served with it. Beef tongue with yuzu pepper (HK$58) was quite mild by itself, and needed the spiciness of the yuzu kosho. We prefer unmarinated meat ...

    http://www.scmp.com/magazines/48hrs/article/1552058/food-review-yakiniku-futago-hk-offers-quality-barbecue-needs-better
  3. Magazines - 48hrs - FILM

    The Inquisition: Taiwanese art-house actor Lee Kang-sheng

    Posted Jul 23rd 2014, 11:10pm by EDMUND LEE

    ... projects, you were finally named best actor at last year's Golden Horse awards for your role in Stray Dogs (2013). Do you feel vindicated? LEE KANG-SHENG: The impact of that award was actually ... Dogs: a human billboard standing on the street and advertising real estate. That's exactly how I feel about my position in the film industry. The films Tsai and I make are more on the art ...

    http://www.scmp.com/magazines/48hrs/article/1556146/inquisition-taiwanese-art-house-actor-lee-kang-sheng
  4. Magazines - Post Magazine - FOOD

    Thai minded

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

    ... the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried duck skin, fried shallot, fresh herbs and lime juice. For the second recipe, the whole salad ... the duck breasts. Mince the meat, either by putting it through the medium blade of a meat grinder or chopping it by hand. Cut the skin into short, thin strips. Pour oil to the depth of about 4cm ...

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

    In India, caste system ensures you are what you eat

    Posted Jul 26th 2014, 11:09pm by Amrit Dhillon

    ... it is only one logical skip to believe, as many Hindus do, that Indian Muslims, qua meat-eaters, are bloodthirsty and carnal- but let's not go there …) I used to think Brahmin food would ... flavours- but that is another story. As so many of the recent high-caste vegetarian cookbooks will tell you, meat is repugnant to Saraswat and Iyengar Brahmins. A common assumption outside India ...

    http://www.scmp.com/magazines/post-magazine/article/1558061/you-are-what-you-eat
  6. Magazines - 48hrs - FOOD & WINE

    Wine Tasting: Napier Winery, South Africa

    Posted Jul 23rd 2014, 11:10pm by Sarah Wong

    ... fruits and honey on the nose. Full body, with ripe fruit, buttery notes and integrated oak tannins. Try with spicy Thai dishes, curries and white meat. HK$165 Napier Lion Creek Cabernet Sauvignon ... An approachable, fruity wine that is perfect for drinking now. A good aperitif, will pair with barbecued and braised meats. HK$105 Napier Red Medallion 2006 Napier's wines were catapulted to fame ...

    http://www.scmp.com/magazines/48hrs/article/1556144/wine-tasting-napier-winery-south-africa
  7. Magazines - Post Magazine - FOOD

    Book: Pies and Tarts

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

    ... meat; fish and seafood; cheese; and the sweet variety- with appetising photos of each recipe. I've marked several to try in the near future: ham pithivier; friand (made with puff pastry, black olives, anchovies, sun-dried tomatoes, sausage meat and sheep's milk cheese); sweetbread pie; Cornish pasty (although his presentation is as a terrine, rather than the traditional ...

    http://www.scmp.com/magazines/post-magazine/article/1555332/book-pies-and-tarts
  8. Magazines - 48hrs - FOOD & WINE

    It's a bun fight! Who sells the best burger in Hong Kong?

    Posted Jul 23rd 2014, 11:10pm by Charley Lanyon, BERNICE CHAN AND KEVIN KWONG

    ... But, like a martini, a properly made burger transcends its basic ingredients to become something miraculous. There is no one perfect way to serve a burger, but diehard fans agree the meat must ... CL: Under-seasoned well-cooked meat. Caramelised onions and Gruyere couldn't save it from being bland. BC: Very dry, despite the melted cheese. KK: Arrived open-faced and had ...

    http://www.scmp.com/magazines/48hrs/article/1557424/who-has-best-burger-hong-kong
  9. Magazines - 48hrs - FOOD & WINE

    Wu Nam Yun serves Hunan food mainly spiced with fresh coriander

    Posted Jul 23rd 2014, 11:10pm by Susan Jung

    ... fried meat (also known as Mao's red-braised pork, HK$128) looked nothing like the photo on the menu. The meaty bits were tough and dry, while the fatty parts lacked the unctuous smoothness ...

    http://www.scmp.com/magazines/48hrs/article/1556137/food-review-wu-nam-yun-serves-hunan-food-mainly-spiced-fresh
  10. Magazines - 48hrs - FOOD & WINE

    $100 and under: Texas Burger

    Posted Jul 23rd 2014, 11:10pm by Vanessa Yung

    ... can't say the same for the soggy smoked salmon and poached egg salad (HK$53) or the chicken tikka masala with rice (HK$63), which had tough meat. Service is friendly if chaotic, with some ...

    http://www.scmp.com/magazines/48hrs/article/1556140/100-and-under-texas-burger

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