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  • July 24, 2014
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  1. Magazines - Post Magazine - FOOD

    Snack attack: boba tea

    Posted Jul 19th 2014, 10:52pm by Susan Jung

    ... Susan Jung Susan Jung Bubble brained Boba tea can quench your thirst and satisfy your hunger at the same time. The boba (also called bubbles) are large "pearls" of chewy tapioca and they're served in a tall glass of sweetened milk tea. When the Taiwanese drink first appeared in Hong Kong (around the late 1990s), there wasn't much variety. Today that situation is vastly ...

    http://www.scmp.com/magazines/post-magazine/article/1555333/snack-attack-boba-tea
  2. Magazines - Post Magazine - FOOD

    Thai minded

    Posted Jul 19th 2014, 10:52pm by Susan Jung

    ... in a wok and heat it over a medium-high flame. Add the lime leaves and whole dried chillies and fry for about 30 seconds, or until they are fragrant and darkened slightly, but be careful not to burn them. Use a slotted spatula to remove them from the wok and drain them on paper towels. Pour off the oil from the wok. Wipe the wok with paper towels then place it over a medium flame. Add ...

    http://www.scmp.com/magazines/post-magazine/article/1555343/thai-minded
  3. Magazines - Post Magazine - FOOD

    Spice market: vervain

    Posted Jul 19th 2014, 10:52pm by Susan Jung

    ... is pale green-yellow, with a lemony fragrance and flavour. I like it as a digestif after dinner, because it's light on the palate. Poured over ice and sweetened with crushed fresh fruit (such ...

    http://www.scmp.com/magazines/post-magazine/article/1555331/spice-market-vervain
  4. Lifestyle - Food & Wine - FOOD

    Feast like a king: Modern restaurants seek to recreate Chinese imperial cuisine

    Posted Jul 11th 2014, 12:09am by ISOBEL YEUNG

    ... Perhaps this explains the appeal in looking back for inspiration. Emperors and aristocrats cared about exotic and expensive ingredients more than anything ISAAC YUE, UNIVERSITY OF HONG KONG Over the past few years, Hong Kong has seen a small but steady revival in ancient Chinese gastronomy. The latest attempt to resurrect the spirit of an imperial banquet can be found ...

    http://www.scmp.com/lifestyle/food-wine/article/1551105/old-world-order
  5. Magazines - Post Magazine - FOOD

    Q&A: Eric Chong

    Posted Jul 12th 2014, 11:21pm by Bernice Chan

    ... that chef, because he did a better job. Eventually he opened his own shop, called Hong Kong Bakery, serving Chinese dishes on the side, fried noodles and dim sum. People started to come purely ... you learn to cook? "When I was six years old- in the kitchen making dumplings. As I got older I did stir-fry, lots of mixing, but no chopping until later. I helped out in any way I could. ...

    http://www.scmp.com/magazines/post-magazine/article/1548842/qa-eric-chong
  6. Magazines - Post Magazine - FOOD

    On the shelf

    Posted Jul 12th 2014, 11:21pm

    ... elderflower cordial. It makes a delicious, refreshing drink when mixed (in small amounts – a little goes a long way) with vodka (in significantly larger amounts) and soda water (ditto) and served over ... elderberry juice and rose-petal extract. Serve it chilled over ice or as a mixer with gin or (my preference) vodka. It sells for HK$28 for a 750-gram bottle at Great (Pacific Place, Admiralty, tel: ...

    http://www.scmp.com/magazines/post-magazine/article/1548838/shelf
  7. Magazines - Post Magazine - FOOD

    Q&A: Hiroyuki Kanda

    Posted Jul 05th 2014, 11:24pm by Vanessa Yung

    ... Vanessa Yung The chef-owner of Kanda, in Tokyo- visiting Hong Kong for a promotion at The Krug Room- talks to Vanessa Yung about his upbringing, his restaurant and his vision Hiroyuki ... from all over the country. My family restaurant is in Shikoku, in western Japan, which doesn't get as much fresh produce. It closed two years ago because [the owner's] son didn't ...

    http://www.scmp.com/magazines/post-magazine/article/1544831/qa-hiroyuki-kanda
  8. Magazines - Post Magazine - FOOD

    Recipe: golden moments with caramelised onions

    Posted Jul 12th 2014, 11:21pm by Susan Jung

    ... within the border. Scatter thyme leaves on top and sprinkle with black pepper. Quickly lay the halved tomatoes cut-side up in rows over the onion. Brush the tomatoes with olive oil then lay the anchovies over them. Bake at 250 degrees for about 20 minutes. Reduce the heat to 200 degrees and bake until the pastry is medium-brown and cooked through. Cool the tart for about 20 minutes ...

    http://www.scmp.com/magazines/post-magazine/article/1548836/recipe-golden-moments-caramelised-onions
  9. Magazines - Post Magazine - FOOD

    Book: Hunan- A Lifetime of Secrets from Mr Peng's Chinese Kitchen

    Posted Jul 05th 2014, 11:24pm by Susan Jung

    ... such as chillies, Sichuan peppercorns, rice wine and sesame seeds, all of which are easily available in Hong Kong The recipes are varied- some are familiar, others are not. In the former category ...

    http://www.scmp.com/magazines/post-magazine/article/1544826/book-hunan-lifetime-secrets-mr-pengs-chinese-kitchen
  10. Magazines - Post Magazine - FOOD

    Snack attack: Banh the bomb

    Posted Jul 05th 2014, 11:24pm by Susan Jung

    ... cheung fun (rice-flour rolls), where a thin paste of ground rice and water is cooked on a cloth set over a steamer before being placed on an oiled plate (the oil prevents it from sticking) ...

    http://www.scmp.com/magazines/post-magazine/article/1544832/snack-attack-banh-bomb

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