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  • August 27, 2014
  • Last updated: 8:54pm
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Results 1 - 10 of 26 for rubber duck

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  1. Magazines - 48hrs - EAT/DRINK

    Food review:: Casa Pennington in Causeway Bay

    Posted Apr 02nd 2014, 10:44pm by Susan Jung

    ... our waiter pushed us to have the linguini with duck foie gras and wild mushrooms (HK$198), even though our other dishes were heavy on mushrooms. The sauce was one-dimensional. What else? ...

  2. Magazines - 48hrs - EAT/DRINK

    Food review: Charcoal Grill Sho-En

    Posted Apr 02nd 2014, 10:44pm by Susan Jung

    ... Sho-En doesn't break the mould, because when you have something that works, why change? The dark space is filled with lots of whimsical knick-knacks, including a rubber doll in a kimono ...

  3. Magazines - 48hrs - EAT/DRINK

    Wine tasting: Alsace wine from Hugel & Fils

    Posted Apr 02nd 2014, 10:44pm by Sarah Wong

    ... levels are well integrated and this wine will pair well with rich, savoury dishes. Try with braised pork and Beijing duck. HK$450 for a 375ml bottle.     Hugel Gentil 2012 If you are looking ...

  4. Magazines - 48hrs - EAT/DRINK

    Chinese charcuterie is having a moment in the sun

    Posted Feb 26th 2014, 10:36pm by CHARLEY LANYON AND VANESSA YUNG

    ... of us living in Hong Kong, the pictures were familiar: pink pork sausages speckled with fat and made with fragrant rose wine (laap cheung), dark pudgy goose, pork or duck liver sausages (yuen cheung), thick strips of preserved pork belly (laap yuk), and flattened salted ducks (laap ngaap). Laap mei, also called wax meats or air-dried meats, are a southern Chinese speciality. ...

  5. Magazines - 48hrs - EAT/DRINK

    Food review: Le Port Parfumé in Central

    Posted Feb 19th 2014, 11:09pm by Susan Jung

    ... dishes: the charcuterie platter (HK$220) we shared as a starter had saucisson, Bayonne ham and really good home-made rabbit terrine and duck rillettes. For our mains, the seasonal dish of wild ...

  6. Magazines - 48hrs - EAT/DRINK

    I know a place: Photographer Chung Hoi Shing's favourite food stops

    Posted Dec 11th 2013, 10:33pm by GRACE MW WONG

    ... duck, no one can beat Sha Tin 18 (4/F Hyatt Regency Hong Kong Shatin, 18 Chak Cheung Street, Sha Tin, tel: 3723 7932). I live in the New Territories, and this is the place to go for Peking duck and poached country pork dumplings. The duck is amazingly appetising. I am passionate about Thai cuisine, especially the seafood. Golden Thai Garden Restaurant (31-33 Kai Tak Road, Kowloon City, tel: ...

  7. Magazines - 48hrs - EAT/DRINK

    Food review: Little Bao in Central

    Posted Jan 08th 2014, 10:12pm by Susan Jung

    ... with slippery mushrooms, creamy labneh (drained yogurt) and peppery arugula. Orange chicken (HK$98) was fantastic- chunks of fried chicken with a delicious sauce that mixed salted duck egg yolks ...

  8. Magazines - 48hrs - EAT/DRINK

    $100 and under: Noodles at Mian in Quarry Bay

    Posted Oct 17th 2013, 12:00am by Susan Jung

    ... (HK$48). An excellent accompaniment to these dishes was the soft boiled duck eggs with Chinese wine (HK$15 each). The braised pork intestines (HK$48) were fantastic and were cleaned thoroughly. We tried several lo sui (master sauce) dishes: the pork brisket with tendon and pork cheeks (HK$88), pork tongue (HK$38) and duck tongues (HK$38). All were well done. We particularly liked ...

  9. Magazines - 48hrs - EAT/DRINK

    'Tis the season for white truffles

    Posted Nov 27th 2013, 10:40pm by JANICE LEUNG HAYES

    ... delicacies, white truffles and game meats have a long history of being used together. "People used to stuff a whole duck with truffles. You can imagine how many truffles can go into a duck. We ... truffle; risotto with wild mushrooms, shaved white truffle and duck foie gras Giando 1/F The Fleet Arcade, Fenwick Pier Street, Wan Chai, tel: 2511 8912 Homemade tagliolini with parmigiano ...

  10. Magazines - 48hrs - EAT/DRINK

    Food review: Seventh Son Restaurant in Wan Chai

    Posted Oct 30th 2013, 10:41pm by Susan Jung

    ... (HK$240) had a delicately crisp coating and moist, tender meat. The highlight of the meal was duck that had been cooked, mostly deboned and stuffed with barley, mushroom, chestnuts and salted egg ...




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