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  • August 2, 2014
  • Last updated: 10:10am
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Results 1 - 10 of 181 for the new york times

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  1. Magazines - 48hrs - EAT/DRINK

    Table talk: lobster in the Krug Room, old- fashioned dim sum at Tsui Hang Village

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

    ... at the Grand Hyatt in Wan Chai will have a dinner on April 5 featuring Far Niente wines. The five-course dinner is HK$1,588 plus 10 per cent and includes New York strip loin with Nickel & Nickel ... a new menu, available until the end of the month. The 10-course dinner costs HK$1,080 plus 10 per cent and includes king fish sashimi with watermelon and wasabi guacamole; and a choice for main ...

  2. Magazines - 48hrs - EAT/DRINK

    Net gains: a new wave of seafood spots

    Posted Jan 22nd 2014, 11:05pm by Vanessa Yung

    ... that opened four months ago serves as an entry point for customers to get a taste of everything, from New Zealand Tua Tua clams to French blue mussels and Boston lobsters before ordering. ... time, locks moisture in," says Ho, who has worked at Robuchon in Central and the now-defunct Cépage in Wan Chai. "I hope our guests like the extra smokiness of our dishes. We use ...

  3. Magazines - 48hrs - EAT/DRINK

    25+ restaurants: the Tsui Hang Village chain looks back on 40 years

    Posted Apr 02nd 2014, 10:44pm by JANICE LEUNG HAYES

    ... the restaurant's culinary philosophy is dedicated to innovation. For the opening, they created dishes that were groundbreaking at the time: julienned roast goose served with fruits and nuts; and diced beef fillet served in a nest made of strings of deep-fried taro. Ho attributes these creations to the three Cantonese chefs in kitchen at the time. They had been working at the Keio Plaza Hotel ...

  4. Magazines - 48hrs - EAT/DRINK

    Bar review: Rula Bula in Central

    Posted Mar 05th 2014, 11:10pm by Kylie Knott

    ... of bars in New York's Meatpacking District. On this particular night, a DJ was spinning some funky dance tunes and the place was doing its weekday best to live up to its Irish name, Ri Ra ...

  5. Magazines - 48hrs - EAT/DRINK

    The humble bao has been given a make over

    Posted Mar 12th 2014, 10:42pm by Bernice Chan

    ... to popularise the modernised steamed buns. Taking a cue from a trend that started in New York, chef and co-owner May Chow reports the reservation-free spot has had queues of diners since she opened ... Bernice Chan Steamed buns have evolved into one of the city's most sought-after snacks with a host of new outlets offering inventive twists on the tasty mouthful, writes Bernice Chan ...

  6. Magazines - 48hrs - EAT/DRINK

    Food review: Sun Tung Lok Chinese Cuisine in Central

    Posted Mar 26th 2014, 11:35pm by Susan Jung

    ... Susan Jung susan.jung@scmp.com Fêted restaurant's new branch has both hits and misses, writes Susan Jung Stars and strikes We've been to Sun Tung Lok in Tsim Sha Tsui several times, always wondering if it really deserves all those Michelin stars (at one point it had three, now it has two). We've had some excellent dishes there and others so mediocre it made us ...

  7. Magazines - 48hrs - EAT/DRINK

    I know a place: venetian-born chef Michele Senigaglia

    Posted Apr 02nd 2014, 10:44pm by GRACE MW WONG

    ... Grace M.W. Wong48hours@scmp.com Grace M.W. Wong Michele Senigaglia is the chef-patron of Spasso Italian Restaurant & Bar in Empire Centre, Tsim Sha Tsui East   I was born in Venice, and I have been residing in Hong Kong since November 30, 2008. Last year we moved Spasso from its original Harbour City site closer to the waterfront area. I put together a new menu, which ...

  8. Magazines - 48hrs - EAT/DRINK

    Food review: Charcoal Grill Sho-En

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

    ... and sugegasa (conical straw hat). The menu is extensive and tempting, and we had a hard time deciding what to order, so we consulted the helpful waiter for guidance on the food and drink (naturally, we ...

  9. Magazines - 48hrs - EAT/DRINK

    Hong Kong's artisan chocolatiers on a flavour quest

    Posted Feb 05th 2014, 10:26pm by Bernice Chan

    ... At Vero, pastry chef Jack Chua Siu-fung has his roommate to thank for pointing him in the direction of desserts when they were studying at the Culinary Institute of America in New York. "If ... I did," he says. Chua previously worked at Nobu in New York and Maison Boulud in Beijing, and he says he likes the precision and the challenges when making chocolates, especially tempering. ...

  10. Magazines - 48hrs - EAT/DRINK

    Thai and mighty: a taste of high-end cuisine from the Land of Smiles

    Posted Apr 02nd 2014, 10:44pm by Bernice Chan

    ... Bernice Chan High-end cuisine from the kingdom was once hard to find in the city, but a wave of new restaurants are raising the bar – and their prices, writes Bernice Chan Thai and mighty IT USED TO BE THE CASE that if you wanted really good Thai food in Hong Kong – rather than a watered down version – your best bet was to take a trip to Kowloon City. The small, no-frills ...




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