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  • April 23, 2014
  • Last updated: 5:53pm
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  1. Magazines - Post Magazine - FOOD

    Q&A: Richard Sandoval

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

    ... chefs from around the world saying that, too. We're just starting to see where it's going. Peruvian is beginning to peak in America. People are now embracing Colombian and Venezuelan ... that in Mexico for hundreds of years." You now run more than 40 restaurants across the world. How difficult is it to manage them all? "For me, it was challenging to go from one restaurant ...

    http://www.scmp.com/magazines/post-magazine/article/1483761/qa-richard-sandoval
  2. News - Hong Kong - FOOD

    More live-chicken retailers join boycott over prices

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

    ... from about HK$40 per catty (600 grams) in February to around HK$60 now, meaning a three-catty chicken costs HK$180. Traders are waiting to see what effect the boycott will have on prices, which ...

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

    Q&A: Tom Sellers

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

    ... candles, and I put one and one together, and now that dish has become iconic. Most people know about dripping, whether their grandma ate it or their aunt, so it's a powerful thing." Why ... people happy. Now food is such a fashion. I think our aim at Story is to just be a little bit better every day." Bernice Chan   ...

    http://www.scmp.com/magazines/post-magazine/article/1471226/qa-tom-sellers
  5. 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

    ... of the ladder: the so-called celebrity chefs. Two of them were, at the time the book was published, in 2006, up-and-coming, including Grant Achatz, now known for his innovative cuisine at Alinea, ...

    http://www.scmp.com/magazines/post-magazine/article/1471148/books-soul-chef-and-reach-chef
  6. Magazines - Post Magazine - FOOD

    Signature dish: the picky eater syndrome

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

    ... it after moving back to Hong Kong. She now rues the time she wasted by not eating it.   ...

    http://www.scmp.com/magazines/post-magazine/article/1471227/signature-dish-picky-eater-syndrome
  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

    ... have had no space to bring in new chicks during the suspension, which might be causing restricted supplies now. About 90 per cent of chicken retailers and transporters who attended a protest ... now ask HK$180 for a three-catty chicken- a price traders say scares off customers. "People see our price tags from a distance and they won't come over. How can we carry out our ...

    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: Olivier Krug

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

    ... Maybe they know more now because they follow me on Twitter or Facebook but, five or 10 years ago, even my wife had no clue. My 20-year-old son, he texted last month to say, 'Hey dad, when ...

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

    Snack attack: base instinct

    Posted Mar 16th 2014, 12:30am by Susan Jung

    ... to eat cold pizza. It was also strangely delicious, especially if you'd had too much to drink the night before. The pizza I eat now is very different from the pizza I ate then. I used to think that loads of toppings made the pizza better. Now I realise that the crust is more important (and it's harder to make well), although the two should be in proportion, whether ...

    http://www.scmp.com/magazines/post-magazine/article/1447008/snack-attack-base-instinct
  10. Magazines - Post Magazine - FOOD

    Signature dish: top tables

    Posted Mar 16th 2014, 12:31am by Susan Jung

    ... radical today might be traditional 15 years from now). They're also saying there aren't enough restaurants serving Asian cuisine on the list, as if there needs to be a certain ...

    http://www.scmp.com/magazines/post-magazine/article/1447009/signature-dish-top-tables

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