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  • August 30, 2014
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Results 1 - 10 of 24 for luk yeung sun chuen

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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

    ... The Pawn, closed this week for renovations and faces a 50 per cent rent increase in a new lease. Group co-founder Alan Lo Yeung-kit said street-level shops were being taken over by retailers like ...

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

    Spice market: citrus zest

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

    ... it out in the sun for a few days, turning it over occasionally. If it still seems damp, put it in a low oven (about 60 degrees Celsius) until it's dry. Wrap it then store it in the freezer, ...

    http://www.scmp.com/magazines/post-magazine/article/1557248/spice-market-citrus-zest
  3. Magazines - Post Magazine - FOOD

    Book: Pies and Tarts

    Posted Jul 19th 2014, 10:53pm by Susan Jung

    ... black olives, anchovies, sun-dried tomatoes, sausage meat and sheep's milk cheese); sweetbread pie; Cornish pasty (although his presentation is as a terrine, rather than the traditional ...

    http://www.scmp.com/magazines/post-magazine/article/1555332/book-pies-and-tarts
  4. Magazines - Post Magazine - FOOD

    Spice market: some lick it hot

    Posted Jul 12th 2014, 11:21pm by Susan Jung

    ... also comes in various levels of hotness and can be made from sun-dried chillies (considered the best) and heat-dried chillies. Gochugaru is a staple ingredient in Korean cuisine. ...

    http://www.scmp.com/magazines/post-magazine/article/1548840/spice-market-some-lick-it-hot
  5. 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

    ... Isobel Yeung life@scmp.com A sophisticated take on Chinese imperial cuisine brings out essence of complex dishes prepared with lavish ingredients Old world order "Food can never 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
  6. Magazines - Post Magazine - FOOD

    Summer dinners: on the lamb

    Posted Jun 21st 2014, 11:51pm by Susan Jung

    ... Text Nellie Ming Lee This fast and fresh summer meal will leave you with plenty of time to enjoy the sun Easy peasy Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee This is a delicious summer meal that doesn't take long to cook, although the lamb needs a few hours to marinate. Because the lamb is butterflied, it takes only about 20 minutes under the grill. ...

    http://www.scmp.com/magazines/post-magazine/article/1534646/summer-dinners-lamb
  7. News - Hong Kong - FOOD

    Live chicken may be off the menu as retailers plan boycott over price rises

    Posted Apr 11th 2014, 04:40am by LO WEI, Emily Tsang

    ... president Yeung Chi-lun said 20 trucks operated by members would join the boycott. Losses were HK$300 to HK$500 per truck, per day. Most poultry farmers and wholesalers contacted by the Post ... "There are fewer orders for live chickens as the dining industry cannot afford the high prices," chairman Steven Wong Wai-chuen said. "Some people order chilled birds instead, but some ...

    http://www.scmp.com/news/hong-kong/article/1474423/live-chicken-may-be-menu-retailers-plan-boycott-over-price-rises
  8. Magazines - Post Magazine - FOOD

    Q&A: Richard Sandoval

    Posted Apr 20th 2014, 12:37am by Andrew Sun

    ... Andrew Sun The Mexican-American chef of Elements steakhouse Toro is helping push the trend for pan-Latin American cuisine, writes Andrew Sun Richard Sandoval How did you and Dining Concepts connect to open Toro? "I met Sandeep Sekhri [Dining Concepts' managing director and founder] through Laurent Tourondel [of BLT Steak and BLT Burger], who is a very good friend. ...

    http://www.scmp.com/magazines/post-magazine/article/1483761/qa-richard-sandoval
  9. Magazines - Post Magazine - FOOD

    Q&A: Olivier Krug

    Posted Mar 22nd 2014, 11:19pm by Andrew Sun

    ... Andrew Sun The sixth-generation director of the renowned champagne house talks to Andrew Sun about his family's bubbly traditions Olivier Krug Why aren't more of your family members involved in the business? "Krug is not a royal family so it's not a house where you inherit the business. My family is huge- in my generation, I am one out of 200- and I am ...

    http://www.scmp.com/magazines/post-magazine/article/1451705/qa-olivier-krug
  10. Magazines - Post Magazine - FOOD

    Book: Bombay Dreams – a Decade of Traditions Reborn

    Posted Nov 23rd 2013, 11:18pm

    ... to steaks and burgers (BLT Steak, Carnevino, BLT Burger, Prime Steakhouse), to French (Bouchon) and, of course, Indian. With text by former South China Morning Post writer Andrew Sun and recipes ...

    http://www.scmp.com/magazines/post-magazine/article/1361863/book-bombay-dreams-decade-traditions-reborn

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