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  • September 21, 2014
  • Last updated: 10:57am
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  1. Magazines - Post Magazine - FOOD

    Q&A: Paolo Casagrande

    Posted Sep 21st 2014, 09:09am by Vanessa Yung

    ... Paolo Casagrande What put you on the culinary path? "When I was young, I didn't know what I wanted to do. It was my father who said, 'Look Paolo, you always stay in the kitchen ... dishes from home do you miss most? "I miss my grandmother's dishes most because I never can do them the same way she does. In gastronomy, what is most important is the emotion. ...

    http://www.scmp.com/magazines/post-magazine/article/1593790/qa-paolo-casagrande
  2. Magazines - Post Magazine - FOOD

    Signature dish

    Posted Sep 21st 2014, 09:09am by Susan Jung

    ... will be fantastic; I vividly remember my experience there 10 years ago and it remains one of the top 10 meals I've ever eaten. Yes, we had lamb, and a Bresse chicken dish, but also delicious were ...

    http://www.scmp.com/magazines/post-magazine/article/1593799/signature-dish
  3. Magazines - Post Magazine - FOOD

    Thanks for the memories

    Posted Sep 21st 2014, 09:09am by Susan Jung

    ... Lee I grew up eating delicious meals cooked by my parents and grandparents. When I left home to go to university, I missed their food, so I learned to cook many of their dishes myself. Winter melon soup  Winter melon soup is something that my Ah Mah (paternal grandmother) made frequently. As she was cooking for about 20 people at a time, her presentation was a lot simpler than ...

    http://www.scmp.com/magazines/post-magazine/article/1593918/thanks-memories
  4. Magazines - Post Magazine - FOOD

    Signature dish

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

    ... "food writer card" to "muscle" his way into a new restaurant, adding that the queue for a table was very long. He ended the post with a cheery, "My review is coming up!" ... table the way most of us do: by calling in advance to make a reservation. Hmm, maybe. I've never shown my name card (which, as that of the South China Morning Post 's senior food ...

    http://www.scmp.com/magazines/post-magazine/article/1588616/signature-dish
  5. Magazines - Post Magazine - FOOD

    Q&A: Paolo di Croce

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

    ... it should be about choice. Then, if I prefer to eat unhealthy food, it's my choice." What does your job entail? "I follow the activities of the 2,000 local groups we have around ...

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

    Returning to uni

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

    ... Text Nellie Ming Lee It may be expensive, but sea urchin can provide an exquisite education for the taste buds Returning to uni Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee   When it comes to expensive delicacies, one my favourites is sea urchin; uni in Japanese. If I see it on a menu, I'm almost sure to order it. Because its delicate flavour is so ...

    http://www.scmp.com/magazines/post-magazine/article/1583772/returning-uni
  7. Magazines - Post Magazine - FOOD

    On the shelf

    Posted Aug 30th 2014, 11:31pm by Susan Jung

    ... to make it into sorbet. City'super also carries LIB kabosu lime juice (far left; HK$55 for 200ml) and, like the yuzu version, this is pure juice. This was my first taste of kabosu- it has ...

    http://www.scmp.com/magazines/post-magazine/article/1581112/shelf
  8. Magazines - Post Magazine - FOOD

    Truc: macaron mania

    Posted Aug 30th 2014, 11:31pm by Susan Jung

    ... and fillings. As delicious as my sakura macarons were, I wouldn’t eat more than a few in one sitting. One batch makes a lot, and it’s not a pastry that keeps well. When the mood strikes, I’d rather head ...

    http://www.scmp.com/magazines/post-magazine/article/1581114/truc-macaron-mania
  9. Magazines - Post Magazine - FOOD

    Recipe: plum dishes

    Posted Aug 30th 2014, 11:32pm by Susan Jung

    ... Pâtisserie de Pierre Herm é- is my new favourite. You can't really taste the almonds, but when baked, the pastry is delicate and crumbly. Depending on the size of the plums and the ease ...

    http://www.scmp.com/magazines/post-magazine/article/1581110/recipe-plum-dishes
  10. Magazines - Post Magazine - FOOD

    Book: Au Pied de Cochon Sugar Shack

    Posted Aug 23rd 2014, 11:15pm by Susan Jung

    ... Susan Jung Susan Jung Au Pied de Cochon Sugar Shack By Martin Picard   I've been searching high and low for this book by Montreal-based chef Martin Picard. I asked my friends visiting ... glad it's finally in my hot little hands, though. I've never eaten at Picard's Au Pied de Cochon, but it sounds as though the restaurant serves the kind of food I love- ...

    http://www.scmp.com/magazines/post-magazine/article/1576936/book-au-pied-de-cochon-sugar-shack

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