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  1. It's a 'meat and greet' as Kobe beef arrives in HK

    Posted Jul 26th 2012, 12:00am

    ... To increase the quality of the meat, soothing music is played to the cows to increase their appetite. They are massaged to improve the texture of their meat and all cows must be virgins before ... first week on the shelves. Kobe beef is assigned a meat quality score of four or five, with five being the best in firmness, texture, colour and quality. Other Tajima beef does not reach ...

    http://www.scmp.com/article/1007739/its-meat-and-greet-kobe-beef-arrives-hk
  2. Meat off the menu

    Posted Nov 10th 2011, 12:00am

    ... which rules out fish and meat dishes on the fine-dining menus of his company's hotels. 'For a year and a half I have been eating a plant-based diet- no meat, no fish, no eggs,' ...

    http://www.scmp.com/article/984349/meat-menu
  3. Moshi Moshi

    Posted Jul 12th 2012, 12:00am

    ... cosy and friendly, and exactly what you'd expect from a small neighbourhood restaurant. Seating is limited to three tables and a dog-leg counter. Specials are advertised on notices stuck ... the strips of meat tasted better than they looked atop a small mound of rice. The beef with enoki mushrooms (HK$32) was also a treat. Beef slices enveloped bundles of stringy enoki to form filling ...

    http://www.scmp.com/article/1006499/moshi-moshi
  4. Meat lovers' request

    Posted Jun 26th 2004, 12:00am by Mutsuko Murakami

    ... case of bovine spongiform encephalopathy, or BSE, was confirmed in the US. Japan previously imported 400,000 tonnes of American beef annually. That meat has disappeared from Japanese ... reporters the two countries could reach a settlement later this summer. The solution may lie in importing meat from calves no older than 20 months. Such young animals cannot develop the disease, BSE ...

    http://www.scmp.com/article/460851/meat-lovers-request
  5. Yi Pai Ya

    Posted Feb 10th 2011, 12:00am by Susan Jung

    ... spicy kick, and was topped with raw quail egg yolk that we mixed in before eating the tender meat. The same meat- served grilled (HK$98)- was just as good; a generous serving of medium-thick ox ...

    http://www.scmp.com/article/737741/yi-pai-ya
  6. Ippou Japanese Restaurant

    Posted Jan 05th 2012, 12:00am

    ... taste of the organ meat, but it was more subtle than expected. The grilled chicken livers (HK$30 per skewer) were good in a different way; the livers were succulent, fatty and toothsome. We also ordered more organ meat in different styles- the grilled chicken kidneys (HK$25 per skewer) were tender and bouncy, but even better were the kidneys with garlic and chives (HK$80). The only ...

    http://www.scmp.com/article/989229/ippou-japanese-restaurant
  7. Sushi Dokoro Hikari

    Posted Sep 29th 2011, 12:00am

    ... who made some interesting suggestions. Cons: the muscle meat on the whelk (HK$230), which the chef so efficiently dispatched after plucking it from the fresh fish display, was sweet, ...

    http://www.scmp.com/article/980369/sushi-dokoro-hikari
  8. Magosaburou

    Posted May 17th 2012, 12:00am

    ... drinks or the service charge. Ambience: a large drawing of a cow showing the various cuts of meat gives you an idea of what to expect from the menu. The interior is simple and stark, with tall ... can be hard to read, especially when the tiny print in white is against a coloured background. There aren't many non-meat dishes. The only dishes that we didn't like were ...

    http://www.scmp.com/article/1001133/magosaburou
  9. Morihachi Yakiniku

    Posted Sep 08th 2011, 12:00am

    ... system over each tabletop grill was insufficient. Things got a little smoky from fat dripping into the grill. Recommended dishes: we liked all the meat dishes we ordered, but some were much ...

    http://www.scmp.com/article/978368/morihachi-yakiniku
  10. Charlemagne's Tablecloth- A Piquant History of Feasting

    Posted Aug 07th 2005, 12:00am by Tim Cribb

    ... and other game meat. She's also a member of the Guild of Food Writers, and Charlemagne's Tablecloth was on this year's shortlist for the guild's Food Book of the Year (it went to Matthew Fort's Eating Up Italy). Venison is a big meat that befits a book about feasting. However, 'the Feast of St Hubert: hunting, and a nine-course venison feast' may be too ...

    http://www.scmp.com/article/511230/charlemagnes-tablecloth-piquant-history-feasting

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