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  • November 22, 2014
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Results 1 - 10 of 77 for glass bottles

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  1. Stuff and nonsense

    Posted Oct 24th 2010, 12:00am by Susan Jung

    ... glass bottles because the flavour fades with exposure to light. Properly stored milk and other dairy products can keep for several days- and, in some cases, a week or more- past the date marked ... products that are perfectly safe. The shelf life of food- whether it's fresh or some- thing in a bottle, box or can- depends a lot on storage. Chicken purchased from a supermarket and left ...

  2. Soy sauce

    Posted May 19th 2011, 12:00am

    ... and glass bottles, but we prefer the latter- they're refillable and add a touch of vintage charm to the kitchen counter. HK$70, Kowloon Soy Company, 9 Graham Street, Central Pat Chun Soy Sauce ... Janice Leung Kowloon Soy Company Light Soy Sauce No Chinese kitchen would be complete without a bottle of light soy sauce, and this classic, produced by one of Hong Kong's last ...

  3. How to pour, roar and slam

    Posted Feb 23rd 2006, 12:00am by Alan Warboys

    ... Alan Warboys- Never fill your own glass; fill those of your companions. If women are present, they should do the pouring.- Hold the bottle with two hands when pouring.- An empty glass should be raised in the air before it is refilled.- Drinking is a social event- always clink your glass when saying cheers, or wi ha yo in Korean.- When clinking glasses, if someone is senior ...

  4. My December delights

    Posted Dec 03rd 2010, 12:00am by Staff Reporter

    ... in glass bottles or silky milk tea- might work, too. Sounds of joy Even though Christmas is still a few weeks away, it's not hard to find yourself immersed in the sound of the season thanks ...

  5. Vitasoy chief milks vision of health

    Posted Jan 15th 2007, 12:00am by Enoch Yiu

    ... in returnable bottles. However, Mr Lo rejects this idea. 'Many people think glass bottles are reusable and environmentally friendly. In fact, the process of reusing glass bottles consumes energy ... Kong and China.' Dr Lo set up a plant with HK$25,000 and began delivering soya bean milk door-to-door by bicycle. On the first day only nine bottles were sold at six cents each. When ...

  6. Husk- Street-food inspired dishes in a super-cool setting

    Posted Oct 16th 2008, 12:00am by Victoria Burrows

    ... The accompanying thick red sauce was soft and flavoured of shrimp without being overpowering. DRINKS The menu listed one sparkling, two red and three white wines, all available by the bottle or by glass ...

  7. Arigato's

    Posted Oct 04th 2007, 12:00am by Charmaine Chan

    ... the rice in the sake had gone bad or our glasses were dirty. Our waitress removed the offending bottle gracelessly, declared it was fine after a perfunctory sip, then threw down new glasses ... panelling, red glass highlights and abstract art cohere. A chic bar at the front allows customers to check out the passing traffic. The atmosphere is more eat and run than dine and linger. Price: ...

  8. Eden

    Posted Feb 26th 2009, 12:00am by Susan Jung

    ... there's even a list of organic wines, all available by the bottle or glass. And organic doesn't mean vegetarian, thank goodness: the menu lists meat and seafood. The servers are friendly. ...

  9. uncorked

    Posted Jun 01st 2008, 12:00am by Debra Meiburg

    ... wine. In this case, always offer a glass to the chef. If bringing multiple bottles for a wine-tasting dinner, it is best to meet with the sommeliers or service staff in advance in order ... For the cooking-challenged, brown-bagging wine into a restaurant is the only way to do your bottles justice. If so, what is corkage etiquette? Is it welcomed or despised? Is it a cheapskate's trick ...

  10. Publicity shot of the week goes to Tung Chung hotelier's porker- crispy but cool

    Posted Jun 27th 2008, 12:00am by Andrew Sun

    ... with a bottle of sunscreen and a cocktail- with one heck of an iceberg in the martini glass! The twist on their summer selection starting on Tuesday is that they will be using fresh fruit not only ...




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