• Tuesday
  • September 2, 2014
  • Last updated: 12:30pm
Hong Kong

Humidity 

UV 

Pollution 

Search Results

Results 1 - 10 of 63 for rubber duck

Related topics matching your search

Search results

  1. Unprotected workers on fowl duty

    Posted Feb 01st 2004, 12:00am by Staff Reporter

    ... settling, in rubber flip-flops. Mr Wu was paid 200 yuan for his five ducks and has been promised compensation of 20 yuan per bird. None of the villagers who handed over their fowl to a clerk, who ... Leu Siew Ying Lupi village, Jiedong, Guangdong Wu Xiong reached into his bicycle's side basket and grabbed a duck by its wings to hand over to a sanitary worker in a protective suit. ...

    http://www.scmp.com/article/442940/unprotected-workers-fowl-duty
  2. Original Beijing roast duck flying to the Mandarin

    Posted Mar 11th 2011, 12:00am by Vivian Chen

    ... with Vivian Chen Now, you don't have to travel far for an original Beijing roast duck. Next month Da Dong, one of the capital's most popular roast-duck restaurants, is bringing its chefs and ducks to the Mandarin Oriental. From April 11 to 17, a team of 10, including Da Dong's executive chef Gao Xinyu (pictured), will be serving up a menu of 35 signature dishes ...

    http://www.scmp.com/article/740579/original-beijing-roast-duck-flying-mandarin
  3. Signature dish

    Posted Dec 01st 2011, 12:00am

    ... A friend had pre-ordered the turducken, a a much-revered dish that I'd heard of, but never tasted. The bones are removed from a turkey, duck and chicken, each bird is put inside the larger one ... including stuffing the turkey inside the chicken, which then goes inside the duck. It makes sense because the duck fat would baste the drier birds inside, but it's physically impossible unless ...

    http://www.scmp.com/article/986411/signature-dish
  4. Restaurants

    Posted Jun 28th 2012, 12:00am

    ... oyster and grilled fillet steak with shallot red wine sauce, seared goose liver on a tartare of smoked duck and zucchini, king prawn baked with gruyere, pan-fried sea bass with mushrooms, Grand Marnier souffle. $$$$$ Amuse Bouche 22/F The Hennessy, 256 Hennessy Road, Wan Chai. Tel: 2891 3666. Signature dishes: duck confit with sauteed potatoes and herb salad, lobster bisque, abalone ...

    http://www.scmp.com/article/1005197/restaurants
  5. Duck season

    Posted Feb 19th 2006, 12:00am by Susan Jung

    ... Kong's weather is variable at this time of year: one day it's warm and spring-like, the next day it's cool and wintery. Duck breasts can be served year-round, depending on the accompaniments served with them. On hotter days, grill the duck breasts over coals (but watch out for flare-ups from the melting fat) and serve with salad and a sharp vinaigrette; in cooler weather, make ...

    http://www.scmp.com/article/536984/duck-season
  6. Dished up

    Posted Jun 12th 2008, 12:00am by Susan Jung

    ... beef, tamarind-glazed crab cakes and spice-cured duck with banana flower salad. The class is HK$450 and proceeds go to the Heep Hong Society. Bookings for the guest chef promotion: 2899 0999. ...

    http://www.scmp.com/article/641209/dished
  7. Food

    Posted Feb 24th 2011, 12:00am by Staff Reporter

    ... with gruyere, pan-fried sea bass with mushrooms, Grand Marnier souffle $$$$$ Amuse Bouche 22/F, The Hennessy, 256 Hennessy Road, Wan Chai. Tel: 2891 3666. Signature dishes: duck confit with sauteed ... Canton Road, Tsim Sha Tsui. Tel: 2113 7925. Signature dishes: pressed duck (one week advance notice), gratinated burgundy snails, bouillabaisse, daube of beef bordelaise. $$$$ Brasserie ...

    http://www.scmp.com/article/738990/food
  8. Restaurants

    Posted Mar 22nd 2012, 12:00am

    ... with cream and light curry flavour, roasted oyster and grilled fillet steak with shallot red wine sauce, seared goose liver on a tartare of smoked duck and zucchini, king prawn baked with gruyere, pan-fried sea bass with mushrooms, Grand Marnier souffle. $$$$$ Amuse Bouche 22/F The Hennessy, 256 Hennessy Road, Wan Chai. Tel: 2891 3666. Signature dishes: duck confit with sauteed potatoes ...

    http://www.scmp.com/article/996154/restaurants
  9. Lift your game

    Posted Jan 08th 2012, 12:00am

    ... Susan Jung Duck breast is one of the easiest meats to prepare, and there's very little waste. The fat that renders out as the duck cooks is delicious when used to saut?potatoes or vegetables. Because duck has so much flavour, it needs just a simple seasoning, although its slightly gamey taste pairs beautifully with a fruity sauce. Duck a l'orange (pictured) Canard ...

    http://www.scmp.com/article/989568/lift-your-game
  10. Harbour Restaurant

    Posted Oct 15th 2009, 12:00am by Staff Reporter

    ... unidentifiable embedded in the meat. The smoked duck and tomato and onion with herbs in deep fried pockets (pictured) was disappointing- the tomato relish was too sweet and overpowered the flavour of the duck and the pockets were tasty but oily. There were too many flavours competing in the stir-smoked duck slices and shrimp in mixed beans- the shrimp tasted like the smoked duck and the beans ...

    http://www.scmp.com/article/695350/harbour-restaurant

Pages

Login

SCMP.com Account

or