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  • July 11, 2014
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  1. Lifestyle - Food & Wine - FOOD

    Feast like a king: Modern restaurants seek to recreate Chinese imperial cuisine

    Posted Jul 11th 2014, 12:09am by ISOBEL YEUNG

    ... of China's 5,000-year-old food heritage. "Over the last couple of years Cantonese eating habits have been changing. The Cantonese are more adventurous, have deeper pockets and are starting ... be too good and cooking can never be done too carefully," wrote Confucius in The Analects. Food has always taken a central role in the mindset of the Chinese, and knowing how to eat properly ...

    http://www.scmp.com/lifestyle/food-wine/article/1551105/old-world-order
  2. Magazines - Post Magazine - FOOD

    Book: Snackistan- Street Fare, Comfort Food, Meze- Informal Eating in the Middle East & Beyond

    Posted May 31st 2014, 11:58pm by Susan Jung

    ... Susan Jung Susan Jung Snackistan- Street Fare, Comfort Food, Meze- Informal Eating in the Middle East & Beyond By Sally Butcher   Don't bother looking up Snackistan in the atlas; ... are always full … a borderless confederation of the Middle East's favourite foodstuffs. The simple fare that people eat on a daily basis: dishes they prepare at home, cook to share with friends, ...

    http://www.scmp.com/magazines/post-magazine/article/1519959/book-snackistan-street-fare-comfort-food-meze-informal
  3. Magazines - Post Magazine - FOOD

    Book: Hunan- A Lifetime of Secrets from Mr Peng's Chinese Kitchen

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

    ... renditions at that. Despite initial resistance by customers who wanted to eat what was familiar- and what they had actually ordered (Peng would often ignore their request, and serve what he wanted them to eat)- diners gradually began to trust the chef. Hunan now has a no-menu policy, with the chef serving up his choice of dishes after consulting with the diners on their dietary ...

    http://www.scmp.com/magazines/post-magazine/article/1544826/book-hunan-lifetime-secrets-mr-pengs-chinese-kitchen
  4. Magazines - Post Magazine - FOOD

    Signature dish: Point of no return

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

    ... Susan Jung Susan Jung A dilemma for many people when eating out is what justifies a diner in sending a dish back to the kitchen. Tolerance for imperfection is as varied as opinions about 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, ...

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

    Signature dish: dirty business

    Posted Jun 21st 2014, 11:52pm by Susan Jung

    ... an episode of Seinfeld, right? But instead of remaining in the restaurant and refusing to eat, as Jerry Seinfeld did in his television show, all four diners in our group agreed to leave. Of course, ... than any of us would wish to acknowledge. Most of us were taught by our parents to "wash your hands!" before eating and cooking. In culinary school, the importance of kitchen ...

    http://www.scmp.com/magazines/post-magazine/article/1534653/signature-dish-dirty-business
  6. 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 ... telephone prefix); paying guests began eating at Lee's home. It was a success and the number of covers grew from eight to 18 (the most he could fit into his flat) and led to catering gigs ...

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

    Book: Korean Food, the Originality and Korean Food, the Impression

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

    ... in a single dish". Readers are told, "Eating such food means to internalise these forces and become a part of the universe in a sacred experience." And, of course, it goes into detail ...

    http://www.scmp.com/magazines/post-magazine/article/1524585/book-korean-food-originality-and-korean-food-impression
  8. 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
  9. Magazines - Post Magazine - FOOD

    Q&A: Chef Eneko Atxa of Azurmendi

    Posted May 31st 2014, 11:58pm by Vanessa Yung

    ... and a greenhouse where we grow all our own produce. When guests arrive, they're taken on a little journey led by a chef to the garden upstairs, which they can walk through and find little bits to eat ...

    http://www.scmp.com/magazines/post-magazine/article/1519957/qa-chef-eneko-atxa-azurmendi
  10. Magazines - Post Magazine - FOOD

    Book: Encyclopedia of Jewish Food

    Posted May 24th 2014, 11:02pm

    ... Susan Jung Encyclopedia of Jewish Food By Gil Marks   Before I moved to Hong Kong, the Jewish food I was most familiar with was the stuff I’d eaten at Eastern European restaurants in New York. I loved it but, because it was so rib-sticking and heavy, it wasn’t something I could eat often. It wasn’t until I moved here and became friends with some fine home cooks – one ...

    http://www.scmp.com/magazines/post-magazine/article/1515690/book-encyclopedia-jewish-food

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