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  • July 23, 2014
  • Last updated: 1:28pm
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  1. News - China Insider - FOOD

    No more cheap breakfasts? Street food hawkers banned from Beijing's Haidian district

    Posted Jul 17th 2014, 04:30pm by Nectar Gan

    ... Nectar Gan nectar.gan@scmp.com Worries mount that crackdown on Haidian hawkers would leave lower-income families with no cheap breakfast options Street carts selling steaming heaps ... are easily accessible. "Usually [I am] too busy at work and have no time to make breakfast. My family normally go to breakfast stands instead,” a resident was quoted as saying. Buns and fried ...

    http://www.scmp.com/news/china-insider/article/1555591/no-more-cheap-breakfasts-street-food-hawkers-banned-beijings
  2. Magazines - Post Magazine - FOOD

    Q&A: Eric Chong

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

    ... The whole family is food-oriented, especially when we have get-togethers, like Christmas parties. People always come expecting good food and lots of it." Who inspires you? "My grandfather. ... know what the show was about until he came on the family episode. He doesn't speak much English so he didn't understand why he had to go. He thought I was at a cooking camp. But when ...

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

    Q&A: Hiroyuki Kanda

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

    ... Kanda Why did you go into the restaurant business? "I was born into a family of restaurant owners and cooks. Both my parents cook. It's in my blood. I started aged eight as a small 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, ...

    http://www.scmp.com/magazines/post-magazine/article/1544831/qa-hiroyuki-kanda
  4. 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

    ... the empire, and were defined by rare or exotic ingredients such as sea cucumber or bear's paw. One of the best-preserved styles is the Tan family cuisine (tan jia cai), developed during the late Qing dynasty in the household of a government official named Tan Zongjun. "As the reputation of the Tan family cuisine became widespread, officials, literati and wealthy people were all ...

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

    Q&A: Lisa and Helen Tse

    Posted Jun 14th 2014, 11:58pm by Vanessa Yung

    ... Vanessa Yung The British-Chinese twins, in town to launch their cookbook, talk to Vanessa Yung about family and how Gordon Ramsay gave them a boost Lisa and Helen Tse Was it a tough ... [the youngest sister] was an engineer. We all gave up our jobs in 2004 to set up Sweet Mandarin [in Manchester, Britain]. Our family was involved in the restaurant business for three ...

    http://www.scmp.com/magazines/post-magazine/article/1529912/qa-lisa-and-helen-tse
  6. Magazines - Post Magazine - FOOD

    Q&A: Rich Frank and Leslie Miller

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

    ... Vanessa Yung The couple-in Hong Kong to promote Frank Family Vineyards at last month's Vinexpo Asia-Pacific- talk to Vanessa Yung about wine and romance Rich Frank and Leslie Miller How did you get into the business? Rich: "I've always enjoyed wine. When we bought our house in Napa [California] in 1990 it was not to be in the wine business but because ...

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

    Q&A: Chef Eneko Atxa of Azurmendi

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

    ... cooking philosophy and sustainability Eneko Atxa How did your career begin? "It started around my family's dining table when I was young, although none of my family are professional ... family is like, my landscape, my studies: a mix of all these influences my cooking. I'm privileged to be living in the Basque country because it is close to the sea and the mountains, and we ...

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

    Book: Growing Up in a Nonya Kitchen- Asian Recipes from My Mother

    Posted May 10th 2014, 10:39pm by Susan Jung

    ... household. From her book, it seems that Singaporean Sharon Wee was one of the more fortunate ones, having grown up in a loving (if strict) family with delicious food. Perhaps her mother was trying ...

    http://www.scmp.com/magazines/post-magazine/article/1505695/book-growing-nonya-kitchen-asian-recipes-my-mother
  9. Magazines - Post Magazine - FOOD

    Spice market: chervil

    Posted Apr 20th 2014, 12:37am by Susan Jung

    ... Susan Jung Susan Jung Feather duster Chervil is the refined cousin of the parsley family. Delicate in looks, flavour and fragrance, chervil- with its feathery leaves- is far less assertive than other plants in the apiaceae family, which includes celery, carrot and flat-leaf parsley. In Hong Kong, chervil is more expensive than other types of parsley. To store it, wrap the base ...

    http://www.scmp.com/magazines/post-magazine/article/1483762/spice-market-chervil
  10. Magazines - Post Magazine - FOOD

    Truc: mandoline

    Posted Apr 20th 2014, 12:37am by Susan Jung

    ... such perfection: your family probably won’t complain if the potatoes in your gratin are not all exactly 3mm thick. And if they do complain, tell them to cook for themselves. The big advantage ...

    http://www.scmp.com/magazines/post-magazine/article/1483759/truc-mandoline

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