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  • April 17, 2014
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  1. News - Hong Kong - FOOD

    Chicken row: prices high and stocks low as sellers and suppliers clash

    Posted Apr 15th 2014, 05:19am by LO WEI

    ... Lo Wei wei.lo@scmp.com Supply of live poultry from farmers to retailers drops by half in a day, as sellers' boycott goes on Chicken row: prices high, stocks low The supply of live ... stocks were running low. "I have just over 50 live chickens today, far fewer than I usually get. I had 100 in each of the last two days," she said. Ryan Wong, a customer, bought two ...

    http://www.scmp.com/news/hong-kong/article/1482424/chicken-row-prices-high-and-stocks-low-sellers-and-suppliers-clash
  2. News - Hong Kong - FOOD

    More live-chicken retailers join boycott over prices

    Posted Apr 14th 2014, 06:21am by LO WEI

    ... putting more pressure on costs. Organisers of the retail boycott shortened the action from two months to a week as some feared losing workers. Farmers say they were unable to take in new chicks ... said, adding that he expects the situation to last for a few more days. At least four of the city's 10 wholesalers face a similar problem, Lin said. Poultry Dealers and Workers Association ...

    http://www.scmp.com/news/hong-kong/article/1481124/more-live-chicken-retailers-join-boycott-over-prices
  3. Magazines - Post Magazine - FOOD

    Q&A: Tom Sellers

    Posted Apr 12th 2014, 11:17pm by Bernice Chan

    ... was it like working at places such as Noma (in Copenhagen), The French Laundry (California), Per Se (New York) and Tom Aikens (London)? "At Noma, I was there when we were named the best restaurant in the world- that was a huge day, you can't really top that. With Rene [Redzepi], it's thinking differently; thinking more about the environment of the produce and the products ...

    http://www.scmp.com/magazines/post-magazine/article/1471226/qa-tom-sellers
  4. Magazines - Post Magazine - FOOD

    Books: The Soul of a Chef and The Reach of a Chef

    Posted Apr 12th 2014, 11:17pm by Susan Jung

    ... in which he recounts his experience as a student at New York's Culinary Institute of America (CIA). He writes about wannabe chefs: culinary students who were close to the bottom of the ladder ... certainly have. In one chapter, he watches as seven hopefuls undertake the rigorous 10-day exam to become certified master chefs (only one passes). For this, they have to show expertise ...

    http://www.scmp.com/magazines/post-magazine/article/1471148/books-soul-chef-and-reach-chef
  5. 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

    ... "We're not making any profits even though we're back in business," said Leung Wai-tong of the Poultry Dealers and Workers Association. "It's even worse than during the 21-day suspension." The supply of live chickens has fallen from 25,000 a day in mid-February, as farms looked to sell off chickens accumulated during the suspension, to 8,200 a day. Leung said local farms may ...

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

    Signature dish: the picky eater syndrome

    Posted Apr 12th 2014, 11:17pm by Susan Jung

    ... figures it's just a phase her most picky son is going through and, in the meantime, she sneaks nutrition into him. She gives him (and her other children) a chewable vitamin tablet every day ... the white meat of turkey and chicken. Fortunately, it was just a phase. I grew out of it when I hit my teens and by the time I went to university, I was so eager to taste new foods I would scan ...

    http://www.scmp.com/magazines/post-magazine/article/1471227/signature-dish-picky-eater-syndrome
  7. Magazines - Post Magazine - FOOD

    Spice market: ramp access

    Posted Apr 12th 2014, 11:17pm

    ... and put them on the menu that very day. Ramps are worth searching for now because they are in season. Don’t even bother trying to find them in supermarkets, where everything is clean, tidy ...

    http://www.scmp.com/magazines/post-magazine/article/1471146/spice-market-ramp-access
  8. Magazines - Post Magazine - FOOD

    Q&A: Enrique Olvera

    Posted Mar 29th 2014, 10:11pm by Vanessa Yung

    ... a bachelor's degree. We chose the Culinary Institute of America, in New York, which was supposed to be one of the best schools for chefs in the world." What's the philosophy behind your ... that has been on the menu the longest is the mole (sauce). We've been reheating the sauce for almost a year. Mole is usually reheated for at most seven days. In Mexico, there's a phrase ...

    http://www.scmp.com/magazines/post-magazine/article/1457653/qa-enrique-olvera
  9. Magazines - Post Magazine - FOOD

    Book: Nothing Fancy- Recipes and Recollections of Soul-Satisfying Food

    Posted Mar 29th 2014, 10:11pm by Susan Jung

    ... parts of Britain, then to Europe, Canada, the United States, the Caribbean and Haiti, where she met Paul Kennedy, a New York Times foreign correspondent based in Mexico City. The recipes ...

    http://www.scmp.com/magazines/post-magazine/article/1457655/book-nothing-fancy-recipes-and-recollections-soul-satisfying
  10. Magazines - Post Magazine - FOOD

    Snack attack: kaya purpose

    Posted Mar 22nd 2014, 11:20pm by Susan Jung

    ... Susan Jung Susan Jung I recently spent a weekend with friends in Singapore, where our activities didn't go much beyond talking, eating, shopping and sleeping. We ate much more than the standard three meals a day and most of it was at inexpensive places that specialised in one or two dishes. One day, we had lunch of nasi padang, an excellent Spanish dinner at Binomio, then another ...

    http://www.scmp.com/magazines/post-magazine/article/1451715/snack-attack-kaya-purpose

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