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  • July 31, 2014
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  1. News - Hong Kong - FOOD

    City's restaurants suffer from high costs and bad taste, say restaurateurs

    Posted Jul 26th 2014, 04:09am by Vivienne Chow

    ... rent and labour costs together with self-censorship by food critics are hurting Hong Kong's culinary culture despite the growing number of restaurants opening in recent years, industry ... cosmetic chains and jewellery and watch shops at the expense of Hong Kong culture, as high rents drove entrepreneurs away. "Even simple [shops] like bakery or noodle shops... you almost cannot ...

    http://www.scmp.com/news/hong-kong/article/1559299/citys-restaurants-suffer-high-costs-and-bad-taste-say-restaurateurs
  2. Magazines - Post Magazine - FOOD

    Signature dish: fork corners of the world

    Posted Jul 26th 2014, 11:09pm by Susan Jung

    ... Susan Jung Susan Jung Earlier this month, I came back from Paris, a city I visit once a year to eat and to shop. I left Hong Kong with 15kg of luggage (most of it food for a friend living in London, who was meeting me there) and returned with 30kg. While food and clothes (I was there during the annual summer sales) accounted for part of the luggage, the excess weight was mainly down ...

    http://www.scmp.com/magazines/post-magazine/article/1557245/signature-dish-fork-corners-world
  3. Business - Companies - FOOD

    Itochu links with CP Pokphand in cross-share deal for Asia push

    Posted Jul 25th 2014, 01:35am by BLOOM

    ... Bloomberg in Tokyo and Bangkok Itochu, CP Pokphand in share deal for Asia push Itochu, Japan's third-largest trading company, has agreed to a business tie-up with Thai agricultural group Charoen Pokphand as they seek to expand food supply in Asia. Itochu will buy a HK$6.6 billion stake in Hong Kong-based unit CP Pokphand and the Thai company will take 102.4 billion yen ...

    http://www.scmp.com/business/companies/article/1558522/itochu-links-cp-pokphand-cross-share-deal-asia-push
  4. Magazines - Post Magazine - FOOD

    Snack attack: boba tea

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

    ... Susan Jung Susan Jung Bubble brained Boba tea can quench your thirst and satisfy your hunger at the same time. The boba (also called bubbles) are large "pearls" of chewy tapioca and they're served in a tall glass of sweetened milk tea. When the Taiwanese drink first appeared in Hong Kong (around the late 1990s), there wasn't much variety. Today that situation is vastly ...

    http://www.scmp.com/magazines/post-magazine/article/1555333/snack-attack-boba-tea
  5. 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

    ... vendors. Citing food safety concerns, the relevant departments in the district issued directives to shut down unlicensed food carts with “illegal construction” and even licensed breakfast stands ...

    http://www.scmp.com/news/china-insider/article/1555591/no-more-cheap-breakfasts-street-food-hawkers-banned-beijings
  6. News - China Insider - FOOD

    'Vampire drinks' banned by China’s food safety authority

    Posted Jul 15th 2014, 05:53pm by Chris Luo

    ... on human blood as if it were a soft drink. However, the China Food and Drug Administration (CFDA) has thrown cold water on this fantasy. On Monday, it issued a ban on the sales of all “vampire ...

    http://www.scmp.com/news/china-insider/article/1554772/vampire-drinks-banned-chinas-food-safety-authority
  7. Magazines - Post Magazine - FOOD

    Q&A: Eric Chong

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

    ... that chef, because he did a better job. Eventually he opened his own shop, called Hong Kong Bakery, serving Chinese dishes on the side, fried noodles and dim sum. People started to come purely ...

    http://www.scmp.com/magazines/post-magazine/article/1548842/qa-eric-chong
  8. 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

    ... Perhaps this explains the appeal in looking back for inspiration. Emperors and aristocrats cared about exotic and expensive ingredients more than anything ISAAC YUE, UNIVERSITY OF HONG KONG Over the past few years, Hong Kong has seen a small but steady revival in ancient Chinese gastronomy. The latest attempt to resurrect the spirit of an imperial banquet can be found ...

    http://www.scmp.com/lifestyle/food-wine/article/1551105/old-world-order
  9. 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

    ... such as chillies, Sichuan peppercorns, rice wine and sesame seeds, all of which are easily available in Hong Kong The recipes are varied- some are familiar, others are not. In the former category ...

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

    Q&A: Hiroyuki Kanda

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

    ... Vanessa Yung The chef-owner of Kanda, in Tokyo- visiting Hong Kong for a promotion at The Krug Room- talks to Vanessa Yung about his upbringing, his restaurant and his vision Hiroyuki 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 ...

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

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