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  • October 26, 2014
  • Last updated: 12:00am
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  1. Empire City Roasted Duck

    Posted Jan 19th 2012, 12:00am

    ... pastry (HK$30 for three) was oily. Recommended dishes: we were intrigued by the menu category of duck 'parts', which included intestines, brains and tongues. We ended up ordering only the marinated duck liver- a delicious cold dish that, delicately flavoured with rice wine, was as good as many foie gras dishes we've had at French restaurants. Marinated pork kidneys (HK$55) had ...

  2. A sampling of the 'Duck Crawl'

    Posted Sep 09th 2004, 12:00am by Staff Reporter

    ... Moorfield dropped into a Cantonese restaurant in Kowloon and ordered duck, then opened a bottle of Pinot Noir he had in his bag. He found the fowl and light red went well together. They then repeated the exercise at another restaurant down the street. Back home, Moorfield visited Melbourne's Chinatown and re-enacted his Kowloon adventure. Now known as the 'Duck Crawl', ...

  3. 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 ...

  4. TOP table

    Posted Sep 22nd 2011, 12:00am

    ... duck (above), which arrives at the table puffed up and ceremonious, with soft wraps, a delicious home-made sauce, and pungent leek. About 150kg of jujube wood is used eachday to cook about 60 ... duck parpadelle is a sauce with herby aromas; and pan-fried seabass in a red wine reduction is crispy on the outside and lean on the inside, in contrast to the Parma ham chips. AJ TERRAZZA 2/F ...

  5. Preserved eggs

    Posted May 23rd 2004, 12:00am by Susan Jung

    ... coated in a beige or sandy-coloured clay and rice husks, while haam daan are coated in black, charcoal-like ash. They are either duck or chicken eggs. Shake the haam daan before buying to make ...

  6. Table talk

    Posted Jun 28th 2012, 12:00am

    ... Susan Jung susan.jung@scmp.com Cantonese master chef Qui Wei Guo from the White Swan Hotel in Guangzhou will make dim sum lunch dishes from Monday to July 15 at Above & Beyond at the Hotel Icon in Tsim Sha Tsui. Dishes include baked chicken liver pastry, steamed duck's web with abalone, steamed pork belly with pomelo skin, and deep-fried bananas stuffed with red bean ...

  7. Ferran Adria

    Posted Nov 13th 2011, 12:00am

    ... cream, which is essentially frozen soup. This is an interesting concept which can instigate a revolution in Chinese traditional cuisine. I'm interested in recreating Peking duck skin in a new dish. I like the fact the duck skin is wrapped with vegetables in a steamed crepe. The magic part is the skin, it is wonderful. I often wonder how many dishes are invented from ...

  8. Restaurants

    Posted Feb 02nd 2012, 12:00am

    ... Maxim's Palace 2/F City Hall Low Block, 7 Edinburgh Place, Central. Tel: 2521 1303. Signature dishes: fried chicken with garlic, braised duck, dim sum. $$-$$$ Cuisine Cuisine 3/F The Mira Hong ... whites. $$ House of Canton Restaurant Shop 506 Cityplaza, Taikoo Shing. Tel: 2886 8861. (Branch in Kowloon Tong, tel: 2265 7888.) Signature dishes: Peking duck, saut?ed foie gras with Angus beef ...

  9. Tim Ho Wan

    Posted Jan 12th 2012, 12:00am

    ... so if you are looking for a long, leisurely catch-up with friends over several rounds of dim sum, this is probably not the ideal choice. Black pepper duck over taro (HK$18) was dry ...

  10. Restaurants

    Posted Oct 20th 2011, 12:00am

    ... with vegetables and mushrooms, Peking duck, roast suckling pig; mango pudding with gold leaf. $$$ The Chairman 18 Kau U Fong, Central. Tel: 2555 2202. Signature dishes: steamed flower crab with aged ... Signature dishes: stir-fried crab with salted egg yolk, minced roast goose with mixed vegetables and pine nuts wrapped in lettuce leaves, braised rice vermicelli with roast duck and preserved ...




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