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  • August 21, 2014
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  1. Classic pork dish brings locals together to chew the fat

    Posted Aug 11th 2011, 12:00am

    ... on the pavement and dish up local favourites such as the steamed minced pork with salted egg (ham dan jing yuk beng) we have chosen for this tasting. Man Sing doesn't have English signage or menus, ... to take our order of minced pork and rice before zooming into the small interior and zooming out with drinks. The dish follows within a minute, and we find ourselves staring at a tower of pale, ...

    http://www.scmp.com/article/975830/classic-pork-dish-brings-locals-together-chew-fat
  2. Pork-lovers seeking to balance their diet

    Posted Apr 01st 2004, 12:00am by Peter Michael

    ... Peter Michael Hong Kong consumers spend twice as much on pork as they do on chicken, according to a survey. They think fresh is best, are stocking up on more vegetables in the search ... although the shopping frequency did experience some ups and downs,' an ACNielsen spokeswoman said yesterday. The typical Hong Kong family spent 51 per cent of its meat budget on pork, 25 per ...

    http://www.scmp.com/article/450573/pork-lovers-seeking-balance-their-diet
  3. Tim Ho Wan

    Posted Jan 12th 2012, 12:00am

    ... inside filled with roughly minced pork, shiitake and chives. Steamed rice rolls stuffed with pork liver (HK$20) was a surprisingly tasty pairing of the soft, silky steamed rice rolls with the soy-marinated, iron-rich flavour of the pork liver. The ma lai goh (steamed sponge cake, HK$14 for a big square piece) was a nice deep tan, airy but moist, with a lovely drizzle of caramelised brown ...

    http://www.scmp.com/article/989880/tim-ho-wan
  4. Dumpling Yuan

    Posted Jul 31st 2011, 12:00am

    ... vegetarian options. What's hot: The dumplings are freshly made to order. Most kinds are made with pork with either cabbage, leek, celery or courgette. There are also beef, mutton and vegetarian options. They can be served either in soup, with noodles or fried. The Jumbo Shanghainese wonton (bottom right) are eight monster-sized dumplings of pork and pak choi served in a broth that can ...

    http://www.scmp.com/article/974938/dumpling-yuan
  5. Let's get cracklin'

    Posted Feb 23rd 2012, 12:00am

    ... Janice Leung Pork- it's the quintessential Cantonese meat. In a typical roast meats (siu mei) store, you'll find not only chicken, duck and geese, but at least two types of pork ... the colour of burned caramel, atop moist, tender, pinkish flesh that oozes with juice. But who makes Hong Kong's best roast pork, and which cut is the best? Barbecue head chef Li Ying-ki ...

    http://www.scmp.com/article/993412/lets-get-cracklin
  6. Dumplings

    Posted Jan 31st 2012, 12:00am

    ... Wan Chai Ferry Shanghai Wonton 205 grams for HK$15, City'super Generously filled with vegetables and pork, these dumplings from mainland China had a pretty good flavour, but the packaging ... Chinese Chives Iberico Pork Dumpling 210 grams for HK$33, City'super These dumplings, made in Hong Kong, live up to the claim of being 'fresh, natural, premium, healthy'. ...

    http://www.scmp.com/article/991283/dumplings
  7. William Tolentino

    Posted Jul 21st 2011, 12:00am

    ... favourite, saying that different restaurants make different dishes well. However, he says: 'I love the Dongpo Pork in Sheung Wan's Ho Choi Restaurant.' Tolentino really appreciates that, although his wife works shifts in a hotel, she is still willing to come home and rustle up crab, a pork knuckle or his favourite prawn dishes. Tolentino likes tiger prawns, either ...

    http://www.scmp.com/article/973998/william-tolentino
  8. Talking jerky

    Posted Jul 05th 2009, 12:00am by Susan Jung

    ... the other types are super-desiccated, chewy, savoury and smoky, Chinese meat jerky is pliable, slightly moist and sweet-savoury, tasting much like char siu (barbecued pork)- in fact, a similar marinade is used. The most popular meat for yuk gon is pork, then beef, while chicken comes in a distant third. With pork and beef, the best jerky is made by cutting off large, thin slices of meat, ...

    http://www.scmp.com/article/685868/talking-jerky
  9. Watch out, vong

    Posted Feb 07th 2004, 12:00am by Alex Lo

    ... with Alex Lo Whaddya know? Fusion cooking has hit even cha chan tan (traditional Chinese cafes). From the restaurant chain Tai Hing (taihingroastgroup.com.hk)- that last mid-autumn festival gave us the revolutionary if questionable cha siu mooncakes, stuffed with barbecued pork and nuts- comes siu mei (Chinese barbecued meats) fusion: Wasabi-baked pork with rice; Barbecued ...

    http://www.scmp.com/article/443588/watch-out-vong
  10. Mak's Noodles

    Posted Apr 15th 2012, 12:00am

    ... They are also small, but this can be a good thing because they can be popped into your mouth in one go. The soup base is made from dried flounder, dried shrimp roe and pork bones. It all adds up to a delicious little snack, or meal, depending on how hungry you are. Or you could try one of the other dishes- the small menu does offer a few other choices. One excellent dish is the pork chutney ...

    http://www.scmp.com/article/998276/maks-noodles

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