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  1. The food

    Posted Sep 26th 2003, 12:00am by Lee Wing-Sze

    ... and Western-style food. Pumpkin soup Rating: 4/5 F: The soup is thick and has a strong pumpkin favour. It tastes really good with the crab meat. Roast duck breast salad Rating: 3.5/5 F: The tastes of the salty duck breast and the sour Italian salad dressing are very well matched. The thin layer of fat under the duck breast's skin makes it extra juicy. The vegetables are fresh enough, ...

    http://www.scmp.com/article/429121/food
  2. News - China - FOOD

    Boss and workers of tainted meat plant in Liaoning arrested

    Posted Feb 05th 2013, 12:00am by JOANNA CHIU

    ... Joanna Chiu joanna.chiu@scmp.com Factory boss ‘turned duck meat into mutton’ A businessman has been arrested in Liaoning with dozens of his workers amid claims that huge amounts of carcinogenic food preservatives were used to make tonnes of cheap duck meat resemble more costly mutton or beef. More than 100 police officers detained the owner of a large-scale meat factory ...

    http://www.scmp.com/news/china/article/1143316/boss-and-workers-tainted-meat-plant-liaoning-arrested
  3. News - China

    Rat meat sold as lamb in Shanghai, police say

    Posted May 03rd 2013, 08:45am by Patrick Boehler

    ... beef jerky from duck meat and selling it in 15 Chinese provinces. Almost 15 tons of the fake jerky were confiscated. These are two of 10 stomachs-wrenching cases the ministry listed ...

    http://www.scmp.com/news/china/article/1228960/rat-meat-sold-lamb-shanghai-police-say
  4. Magazines - 48hrs - EAT

    Here comes Kennedy

    Posted Jun 13th 2013, 12:00am by Anneliese O'Young

    ... Challandais duck breasts and free-range chicken breasts from France. The shelves upstairs hold jams, vinegars, pickles, pasta and sauces. With his Macanese partner, Cheuk imports cheese, ham ...

    http://www.scmp.com/magazines/48hrs/article/1255703/here-comes-kennedy
  5. Lifestyle - Food & Wine - MEAT

    Butcher introduces bespoke dry-aged beef

    Posted Apr 26th 2013, 12:00am by Catharine Nicol

    ... a good price for dry-aged perfection. A typical evening startswith a seafood platter and end with cheese. The steak course is served with three-time duck fat fried chips, a green salad ...

    http://www.scmp.com/lifestyle/food-wine/article/1222949/butcher-introduces-bespoke-dry-aged-beef
  6. Lifestyle - Food & Wine

    New York chef Daniel Humm's menu is inspired by jazz legend Miles Davis

    Posted Mar 15th 2013, 12:00am by Susan Jung

    ... - dry-aged beef or duck, hot foie gras or cold. If they say 'We've had such a big meal already and want to eat a little lighter,' we can accommodate that. We cater towards the guest. ...

    http://www.scmp.com/lifestyle/food-wine/article/1190707/new-york-chef-daniel-humms-menu-inspired-jazz-legend-miles-davis
  7. Amateur chef cherishes her old-school Thai

    Posted Aug 09th 2012, 12:00am

    ... restaurant every Saturday. It is almost like a childhood dream come true to be living in Hong Kong. There are few foods I won't try. I love chicken feet, duck's tongue, intestines, locust, ...

    http://www.scmp.com/article/1014356/amateur-chef-cherishes-her-old-school-thai
  8. Truc

    Posted May 20th 2012, 12:00am

    ... cakes, three summer puddings, 36 scones, a couple dozen eclairs, 30 kouign amann (a flaky pastry from Brittany), 25 financiers, a pot of duck rillettes, three quiches and about 60 gougeres ...

    http://www.scmp.com/article/1001407/truc
  9. Limehouse

    Posted Nov 04th 2010, 12:00am by Susan Jung

    ... the chips. Recommended dishes: duck liver and duck egg with brioche toast and foie gras sauce (HK$98, above left) wasn't the lightest starter, but it was delicious nevertheless. The liver ...

    http://www.scmp.com/article/729385/limehouse
  10. Oswaldo Oliva

    Posted Dec 11th 2011, 12:00am

    ... What's the most amazing meal you've had? 'The first time I had fine dining, I was at [celebrity chef Heston Blumenthal's] The Fat Duck, in Britain, in 2007. I was living in Spain. It was the first time I saw a different approach to food from the one I learned in Mexico. Just when you think you know everything that can be done to food, you go to The Fat Duck and realise you've ...

    http://www.scmp.com/article/987402/oswaldo-oliva

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