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  • October 1, 2014
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Results 1 - 10 of 116 for little bridge

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  1. Magazines - Post Magazine - FOOD

    Q&A: Julien Royer

    Posted Sep 28th 2014, 09:14am by Susan Jung

    ... Europe into Asia. It's so international, everyone speaks English. Singaporeans like really strong and straightforward flavours. They love what they call umami. I adapt a little bit ...

    http://www.scmp.com/magazines/post-magazine/article/1599293/qa-julien-royer
  2. Magazines - Post Magazine - FOOD

    Recipe: Creative sparkle

    Posted Sep 28th 2014, 09:14am by Susan Jung

    ... If the mixture seems too dry, add a little water. Taste for seasonings and correct, if needed. Discard the garlic cloves. Stir the cornstarch with the water and drizzle some of it into the mixture ...

    http://www.scmp.com/magazines/post-magazine/article/1599289/recipe-creative-sparkle
  3. Magazines - Post Magazine - FOOD

    Q&A: Paolo Casagrande

    Posted Sep 21st 2014, 09:09am by Vanessa Yung

    ... ham. "Vasco is fine dining. It's more or less like Lasarte. There are private rooms, because we know, in Hong Kong, everybody likes a little privacy. There's a lot of Basque ...

    http://www.scmp.com/magazines/post-magazine/article/1593790/qa-paolo-casagrande
  4. Magazines - Post Magazine - FOOD

    Signature dish

    Posted Sep 14th 2014, 10:37am by Susan Jung

    ... isn't going to erase people's memory of it. I did a little investigating and it was explained to me that it was all just a big "misunderstanding"- the blogger actually got his ...

    http://www.scmp.com/magazines/post-magazine/article/1588616/signature-dish
  5. Magazines - Post Magazine - FOOD

    Dough it yourself

    Posted Sep 14th 2014, 10:37am by Susan Jung

    ... them out of the water with a slotted spatula. Drain them, then put them on an oiled tray. Drizzle with a little more oil to coat them lightly so they don't stick together. To heat ...

    http://www.scmp.com/magazines/post-magazine/article/1588530/dough-it-yourself
  6. Magazines - Post Magazine - FOOD

    Returning to uni

    Posted Sep 06th 2014, 10:50pm by Susan Jung

    ... it before mixing in all the other ingredients. 100 grams angel hair pasta (also called capellini) About 15ml mild-tasting extra-virgin olive oil A little fresh lemon juice 4 raw medium-sized fresh ... mix in the shrimp, tomato and caviar. Divide the pasta between four small dishes. Lay the sea urchin tongues on top, then garnish with a little more caviar. Serve immediately.   ...

    http://www.scmp.com/magazines/post-magazine/article/1583772/returning-uni
  7. News - Hong Kong - FOOD

    Time to ditch the shark fins, says Maldives minister

    Posted Sep 03rd 2014, 03:41am by Amy Nip

    ... or sashimi," he said. Marni Gunnar Simonsen, of the Faroe Islands, between Norway and Iceland, was another newcomer. "It's 8 degrees Celsius all year round so the seafood is growing a little ...

    http://www.scmp.com/news/hong-kong/article/1583966/time-ditch-shark-fins-says-maldives-minister
  8. Magazines - Post Magazine - FOOD

    Truc: macaron mania

    Posted Aug 30th 2014, 11:31pm by Susan Jung

    ... the parameters of what define it are so rigid. Connoisseurs of this variety agree that each biscuit should have a smooth, glossy, slightly domed top and what is called the “pied” (foot) – the little ...

    http://www.scmp.com/magazines/post-magazine/article/1581114/truc-macaron-mania
  9. Magazines - Post Magazine - FOOD

    Book: Au Pied de Cochon Sugar Shack

    Posted Aug 23rd 2014, 11:15pm by Susan Jung

    ... glad it's finally in my hot little hands, though. I've never eaten at Picard's Au Pied de Cochon, but it sounds as though the restaurant serves the kind of food I love- ...

    http://www.scmp.com/magazines/post-magazine/article/1576936/book-au-pied-de-cochon-sugar-shack
  10. Magazines - Post Magazine - FOOD

    Spice market: anise seed

    Posted Aug 16th 2014, 11:31pm by Susan Jung

    ... Susan Jung Susan Jung I love the intense, licorice-y flavour of aniseed, although it's not a spice everyone appreciates. To me, it seems a little old-fashioned, perhaps because of the vintage-looking packaging of Flavigny violet or rose pastilles. At the centre of each hard, round bonbon is a whole aniseed. The spice (which is actually the fruit of the Pimpinella anisum rather than ...

    http://www.scmp.com/magazines/post-magazine/article/1572742/spice-market-anise-seed

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