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  • September 22, 2014
  • Last updated: 1:43pm
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  1. Magazines - Post Magazine - FOOD

    Snack attack

    Posted Sep 21st 2014, 09:09am by Susan Jung

    ... Susan Jung Susan Jung Oodles of noodles Like many other dishes, won ton mein can be a snack or a light meal, depending on the portion size. Mak's Noodle, on Wellington Street, Central, serves its won ton mein in what most of us would consider to be a rice bowl- with the won ton proportionately sized. At Tsim Chai Kee Noodle, across the street, the serving is a lot ...

  2. Magazines - 48hrs - FOOD & WINE

    $100 & Under: O delice! offers casual French dining

    Posted Sep 10th 2014, 10:31pm by Vanessa Yung

    ... as well as galettes, crêpes and waffles. The creamy crouton-topped pumpkin soup (HK$40) was a nice start to our meal, although the guacamole salad with smoked salmon (HK$88) that followed ... We also really enjoyed the refreshing taste of the banana, passion fruit and honey smoothie (HK$38). The highlight of our meal was definitely the premium crêpe with fresh strawberries, lemon ...

  3. Magazines - Post Magazine - FOOD

    Signature dish

    Posted Sep 21st 2014, 09:09am by Susan Jung

    ... will be fantastic; I vividly remember my experience there 10 years ago and it remains one of the top 10 meals I've ever eaten. Yes, we had lamb, and a Bresse chicken dish, but also delicious were ...

  4. Magazines - 48hrs - FOOD & WINE

    Restaurant review: Bistro Manchu

    Posted Sep 17th 2014, 11:49pm by Susan Jung

    ... can get from subtle, refined Cantonese cuisine — they're strongly flavoured, hearty and pungent. Pan-fried pork dumplings (HK$78) were a good start to the meal, with a hot, juicy, ...

  5. Magazines - Post Magazine - FOOD

    Book: Staff Meals from Chanterelle

    Posted Jul 28th 2013, 12:00am by Susan Jung

    ... Susan Jung Susan Jung Staff Meals from Chanterelle By David Waltuck and Melicia Phillips   Chanterelle was one of my favourite restaurants when I lived in New York City; sadly, it closed ... was so delicious that I rank all other guinea fowl dishes against it), I was more than happy to find this book of meals that it served its staff. The "family meal" sets the tone ...

  6. Magazines - 48hrs

    If I only had: Martina Lee, teacher at Pure Yoga

    Posted Aug 14th 2014, 01:12am by Kylie Knott

    ...  ... a house by the sea I would start each day meditating by the ocean, with my feet on solid rocks, refreshing my body and mind while listening to the whispers of the wind. I'd prepare my meals with home-grown veggies and share this healthy food with my community. Wouldn't Hong Kong be a sweeter place if we all got back to nature?     ...

  7. Magazines - 48hrs - FOOD & WINE

    I Know A Place: Willy Trullas Moreno, founder of El Willy Fun F&B Group

    Posted Sep 17th 2014, 11:49pm by GRACE MW WONG

    ... Grace MW Wong I Know a place The quality of the food, and value for money, are two things that make an excellent meal, and that's what I look for. Depending on the occasion, a pleasant environment is sometimes a factor, too. I go for all types of food, from basic to fashionable. I have been working in Shanghai for eight years now, where I operate my Spanish restaurant ...

  8. Magazines - Post Magazine - FOOD

    Signature dish

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

    ... and it doesn't prevent them from having bad meals and writing about them. And, occasionally, I am recognised when doing a review. No, what we were angry about was the way he was throwing his weight ...

  9. Magazines - Post Magazine - FOOD

    Spice market: anise seed

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

    ... are consumed at the end of a meal, either straight or mixed with water or ice. Aniseed is also one of the ingredients in the Indian spice and sugar mix known as mukhwas, which is eaten after meals ...

  10. Magazines - Post Magazine - FOOD

    Thanks for the memories

    Posted Sep 21st 2014, 09:09am by Susan Jung

    ... Susan Jung Family dishes handed down through the generations are sometimes too good not to share Thanks for the memories Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee I grew up eating delicious meals cooked by my parents and grandparents. When I left home to go to university, I missed their food, so I learned to cook many of their dishes myself. Winter ...




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