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  • August 22, 2014
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Results 1 - 10 of 15 for poaching

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  1. A touch of Benn

    Posted Jun 03rd 2007, 12:00am by Staff Reporter

    ... vinaigrette, and poached foie gras and tofu with black truffle and olive oil reduction. Aqua is at Penthouse, One Peking, 1 Peking Road, Tsim Sha Tsui, tel: 3427 2288. ...

    http://www.scmp.com/article/595357/touch-benn
  2. Lifestyle - Food & Wine

    Foie gras- modern interpretations

    Posted Nov 29th 2012, 12:00am by Vicki Williams

    ... The Japanese spin of foie gras nu ume she is to give the duck liver the appearance of a thick-cut futomaki style sushi roll. It is poached in Japanese plum wine and wrapped in seaweed. It comes with a squid ink nori (seaweed) bread. Head chef Manabu Oikawa says the dish is an homage to classic French poached foie gras, but the presentation and flavour are firmly Japanese. The result ...

    http://www.scmp.com/lifestyle/food-wine/article/1093070/foie-gras-modern-interpretations
  3. Table talk

    Posted Apr 21st 2011, 12:00am

    ... 7733 At Whisk at the Mira hotel in Tsim Sha Tsui, the menu includes roasted white asparagus with poached egg and morel ragout; and roast French veal rack with white asparagus carbonara ...

    http://www.scmp.com/article/965708/table-talk
  4. Table talk

    Posted Feb 09th 2012, 12:00am

    ... and butter-poached Boston lobster with fresh tagliolini, young leeks and black truffle (below). Bookings: 3721 7733 ...

    http://www.scmp.com/article/992085/table-talk
  5. Zin city

    Posted Aug 15th 2004, 12:00am by Susan Jung

    ... frites ($198), butter-poached lobster with seared goose foie gras, haricots verts and lobster tokay bisque (for two people, $338). For dessert, try the dark rum banana flambe with Nutella brioche ...

    http://www.scmp.com/article/466626/zin-city
  6. Mesa 15 Restaurante Bar

    Posted Mar 31st 2011, 12:00am by Yvonne Lai

    ... tortilla (a thick, flat egg omelette). We enjoyed our poached egg with foie gras morsels over crispy potato shoestring fries (HK$99, above right). The runny yolk was mixed with the foie gras ...

    http://www.scmp.com/article/742535/mesa-15-restaurante-bar
  7. Dished Up

    Posted Oct 03rd 2003, 12:00am by Susan Jung

    ... of royale of cepes with seared beef fillet, oscietra caviar and beetroot jus; yoghurt-marinated French lamb with Taggiasche olives, baby capers, fresh corn and tumeric polenta; or poached turbot ... of foie gras with spiced lentils, grilled baby zucchini and veloute of fresh herbs and spinach; escalope of sea bass poached in lemon-scented vegetable nage with soybeans and endive; ravioli ...

    http://www.scmp.com/article/429841/dished
  8. GG Restaurant

    Posted Oct 29th 2004, 12:00am by Winnie Yeung

    ... on to an appetiser of pan-seared goose liver with poached walnut and scallop. Although the main attraction of this dish is the decadent goose liver, the sweet, fresh scallop is the highlight. Lobster bisque, ...

    http://www.scmp.com/article/475997/gg-restaurant
  9. Dished up

    Posted Jul 26th 2007, 12:00am by Susan Jung

    ... salad topped with caviar) paired with an apple and fennel martini; and a main course of crispy-skin sea perch with butter-poached western Australia marron tail, salad of crispy soft shell crab ...

    http://www.scmp.com/article/601839/dished
  10. Hot spots for dining

    Posted Dec 10th 2008, 12:00am by Staff Reporter

    ... in Wan Chai serves traditional Christmas flavours with a twist. Smoked turkey is unconventionally served as a warm salad with cranberry relish, while the main course consists of red wine poached ...

    http://www.scmp.com/article/663210/hot-spots-dining

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