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  • September 19, 2014
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  1. News - Hong Kong - FOOD

    Mainland chickens return to markets just in time for holiday

    Posted Sep 06th 2014, 05:02am by SHIRLEY ZHAO

    ... in after they tested free of bird flu viruses, arrived on Thursday and another two batches- of 7,000 chickens each- will arrive today and tomorrow. The birds were quarantined for five days ... birds were separated after a bird-flu scare prompted a cull of 20,000 birds in January. The mainland had supplied 7,000 birds per day before the ban, with another 12,000 bred locally.   ...

    http://www.scmp.com/news/hong-kong/article/1586162/mainland-chickens-return-markets-just-time-holiday
  2. News - Hong Kong - FOOD

    Hong Kong bans Taiwan firm's 'gutter oil' products; 300 businesses involved

    Posted Sep 15th 2014, 06:29am by TIMMY SUNG

    ... released on bail on Saturday. Lau said about 500 tonnes of lard produced by Chang Guann were imported into Hong Kong and 10 per cent had been shelved. She rejected criticism that authorities had ... business at local restaurants. He said about 70 per cent of the lard that bakeries used in Hong Kong came from Taiwan. If they were to replace it with oil from the Netherlands it would be much more ...

    http://www.scmp.com/news/hong-kong/article/1592585/gutter-oil-taiwan-officially-banned-hong-kong
  3. News - Hong Kong - FOOD

    Live mainland chickens to hit local markets by Saturday

    Posted Sep 05th 2014, 03:55am by Emily Tsang

    ... believed the price would drop at least 30 per cent once the mainland chickens went on sale. The mainland had supplied 7,000 birds per day before the ban, against 12,000 reared locally. The Food and Health Bureau announced the lifting of the ban on Wednesday night. "Hong Kong and the mainland held discussions on the inspection and quarantine measures for live poultry. … Both sides have ...

    http://www.scmp.com/news/hong-kong/article/1585318/live-mainland-chickens-hit-local-markets-saturday
  4. Magazines - Post Magazine - FOOD

    Dough it yourself

    Posted Sep 14th 2014, 10:37am by Susan Jung

    ... and savoury pierogi, boiled or fried. I visited the restaurant many times in the following years and usually ordered pierogi. I don't know of any Hong Kong restaurant that serves them, so ... Susan Jung Pierogi dumplings are comfort food at its best and, although the dish may be hard to find in Hong Kong, it's easy to create at home Dough it yourself Test Suan Jung ...

    http://www.scmp.com/magazines/post-magazine/article/1588530/dough-it-yourself
  5. Magazines - Post Magazine - FOOD

    Spice market

    Posted Sep 14th 2014, 10:37am by Susan Jung

    ... is pungent; so much so that when I brought a bag of the dried herb back to Hong Kong after a visit to the United States, I could smell its petrol-like aroma even before I opened the luggage. ...

    http://www.scmp.com/magazines/post-magazine/article/1588613/spice-market
  6. Magazines - Post Magazine - FOOD

    Book: Introduction to Jaffna Cookery

    Posted Sep 14th 2014, 10:37am by Susan Jung

    ... know how to cook- the instructions are sparse. Apart from items such as breadfruit and palmyra yam flour, most of the ingredients should be fairly easy to find in Hong Kong, at an Indian ...

    http://www.scmp.com/magazines/post-magazine/article/1588615/book-review
  7. Magazines - Post Magazine - FOOD

    On the shelf

    Posted Sep 06th 2014, 10:50pm by Susan Jung

    ... later that says, "Oops, we were wrong!" But I figured the aluminium-free stuff can't hurt- the only problem is that it's not easy to find in Hong Kong. I finally came across ... for HK$28 from city'super (Times Square, tel: 2506 2888).   I've been hearing for years that we should be using aluminium-free baking powder in our baked goods, because of the concerns ...

    http://www.scmp.com/magazines/post-magazine/article/1583776/shelf
  8. Magazines - Post Magazine - FOOD

    Q&A: Paolo di Croce

    Posted Sep 06th 2014, 10:50pm by Susan Jung

    ... Bernice Chan The secretary general of Slow Food International talks to Bernice Chan about why Hong Kong needs to change pace when it comes to how we eat Paolo Di Croce You've been here for less than 24 hours. What are your impressions of Hong Kong? "We had a good dinner at Kin's Kitchen. It was interesting to see such attention being paid by the chef. He cares ...

    http://www.scmp.com/magazines/post-magazine/article/1583771/qa-paolo-di-croce
  9. Magazines - Post Magazine - FOOD

    Book: The Gold Collection

    Posted Sep 06th 2014, 10:50pm by Susan Jung

    ... Susan Jung Susan Jung The Gold Collection By Harlan Goldstein   I've eaten at the many restaurants Harlan Goldstein has had over the years: his first, Harlan's (which he no longer owns), Tuscany by H (now closed), Gold, Comfort and, his latest, Penthouse. So I was pleased to find his self-published book, written shortly after he opened Gold, in Lan Kwai Fong, tucked ...

    http://www.scmp.com/magazines/post-magazine/article/1583775/book-gold-collection
  10. News - Hong Kong - FOOD

    Time to ditch the shark fins, says Maldives minister

    Posted Sep 03rd 2014, 03:41am by Amy Nip

    ... gradually phase out shark fin imports, the Maldives fisheries minister said yesterday during a visit to Seafood Expo Asia in Hong Kong- a city known as the "shark fin capital of the world". Dr Mohamed Shainee, the island nation's minister of fisheries and agriculture, called on restaurants and retailers in Hong Kong- where about half the global trade in shark fins takes ...

    http://www.scmp.com/news/hong-kong/article/1583966/time-ditch-shark-fins-says-maldives-minister

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