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  • October 22, 2014
  • Last updated: 1:39am
Hong Kong




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  1. Magazines - Post Magazine - FOOD

    Doing the splits

    Posted Oct 11th 2014, 10:09pm by Susan Jung

    ... 180ml whole milk 500ml cream, divided 6 large egg yolks, at room temperature 1 tsp vanilla extract 30ml whisky or brandy   For the cajeta: 2 litres goat's milk 500 grams dark brown sugar ... draw your finger across it. Pour the mixture through the sieve into the bowl, then whisk in the remaining cream. Leave at room temperature and whisk occasionally until cool, then stir ...

  2. Magazines - Post Magazine - FOOD

    Second to none: leftovers recipes

    Posted Oct 04th 2014, 10:09pm by Susan Jung

    ... For the pasta: 300 grams plain (all-purpose) flour, plus extra for rolling ¼ tsp fine sea salt 3 large eggs, at room temperature, plus one more for sealing the ravioli For the filling: 500 grams ...

  3. Magazines - Post Magazine - FOOD

    Q&A: Paolo Casagrande

    Posted Sep 21st 2014, 09:09am by Vanessa Yung

    ... ham. "Vasco is fine dining. It's more or less like Lasarte. There are private rooms, because we know, in Hong Kong, everybody likes a little privacy. There's a lot of Basque ...

  4. Magazines - Post Magazine - FOOD

    Recipe: plum dishes

    Posted Aug 30th 2014, 11:32pm by Susan Jung

    ... You'll need two discs of dough to make eight tarts; the remaining disc can be frozen for later use. Let two discs of dough soften slightly at room temperature; the dough needs to be cool, ...

  5. Magazines - Post Magazine - FOOD

    Signature dish: a feast for the eyes

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

    ... Susan Jung Susan Jung I recently conducted a photo shoot during which I acquired a number of cuts and burns. That sounds bad, but it's par for the course- at least I didn't have to go to a hospital emergency room (that has happened). Photo shoots- during which we snap dishes for the recipe section of Post Magazine- take place at least once a month. While they offer ...

  6. News - Hong Kong - FOOD

    City's restaurants suffer from high costs and bad taste, say restaurateurs

    Posted Jul 26th 2014, 04:09am by Vivienne Chow

    ... of the latest victims is the Press Room, one of the best known outlets of the group of the same name, which closed yesterday after the landlord sought a fivefold increase in rent. Another group outlet, ... McDonald's Hong Kong's importing of tainted meat from Shanghai Husi Food Company was a good example. The Press Room Group still runs 13 other outlets but Lo said the pressure was on. ...

  7. Magazines - Post Magazine - FOOD

    Preserve & protect: pickle recipes

    Posted Jul 26th 2014, 11:09pm by Susan Jung

    ... the heat and leave to cool. Put the cucumbers in a large, sterilised glass jar and add the cooled pickling brine (with all the spices) and dill. There should be plenty of room for the cucumbers ... it with string or a rubber band; do not put the lid on the jar. Place the jar in a warm (but not hot!), shaded place and leave at room temperature for two days, or until you can see (and smell) ...

  8. Magazines - Post Magazine - FOOD

    Spice market: Biting black

    Posted Jul 05th 2014, 11:24pm by Susan Jung

    ... pieces, in a bowl and add the black beans and the rice wine in which they were soaked, soy sauce, a bit of salt and sugar, white pepper and cornstarch. Mix thoroughly then leave at room ...

  9. Magazines - Post Magazine - FOOD

    Q&A: Hiroyuki Kanda

    Posted Jul 05th 2014, 11:24pm by Vanessa Yung

    ... Vanessa Yung The chef-owner of Kanda, in Tokyo- visiting Hong Kong for a promotion at The Krug Room- talks to Vanessa Yung about his upbringing, his restaurant and his vision Hiroyuki Kanda Why did you go into the restaurant business? "I was born into a family of restaurant owners and cooks. Both my parents cook. It's in my blood. I started aged eight as a small ...

  10. Magazines - Post Magazine - FOOD

    Recipe: golden moments with caramelised onions

    Posted Jul 12th 2014, 11:21pm by Susan Jung

    ... and cook uncovered, stirring often, for about 30 more minutes, or until the onion is soft and sweet. Turn off the flame and cool to room temperature. Linguine with caramelised onion, pancetta ...




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