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  • April 16, 2014
  • Last updated: 2:06pm
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Results 1 - 10 of 94 for yuen long

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  1. Magazines - 48hrs - EAT/DRINK

    Wine tasting: Alsace wine from Hugel & Fils

    Posted Apr 02nd 2014, 10:44pm by Sarah Wong

    ... of honey, floral, citrus and mineral notes. Full body with great fruit intensity, and finishing very long. Very youthful. Has the body and intensity to pair with spicy Thai and Indian dishes. HK$590 ... notes. Honey, lychee and kumquat. Full bodied, velvety, with great fruit intensity. Well balanced sweetness and acidity. A seductive wine and finishing very long. Still very youthful. Sugar ...

  2. Magazines - 48hrs - EAT/DRINK

    Food review: Charcoal Grill Sho-En

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

    ... Susan Jungsusan.jung@scmp.com Charcoal Grill Sho-En serves a delicious range of Okinawan-style delights in a casual setting, writes Susan Jung In for the grill The En Group has long specialised in serving dishes and ingredients from Okinawa with outlets including the izakaya, Rakuen, and the more formal Okinawa Dining Bridges, both in Causeway Bay. The latest, Charcoal Grill ...

  3. Magazines - 48hrs - EAT/DRINK

    $100 and under: Korean eatery Roll & Mari has potential, but food quality needs to improve

    Posted Mar 26th 2014, 11:35pm by Vanessa Yung

    ... for too long. We still want to try their Nude rolls (HK$65)- a Korean relative of the California Roll which has seaweed on the inside instead of the outside. But until they improve, we won't ...

  4. Magazines - 48hrs - EAT/DRINK

    25+ restaurants: Unkai brings diversity from Osaka to Japanese cuisine

    Posted Mar 26th 2014, 11:35pm by JANICE LEUNG HAYES

    ... of these components out as they are equally popular, and have their long-time fans. "We have many regular customers, local and Japanese, who have been coming here for over a decade," says Oshitanai. ...

  5. Magazines - 48hrs - EAT/DRINK

    Gluten-free options are on the rise in the city

    Posted Mar 26th 2014, 11:35pm

    ... with it for a long time. My experiment with bread started 10 years ago. “We combine different flours and starch in certain proportions to make our glutenfree bread, because I want it to taste exactly like ...

  6. Magazines - 48hrs - EAT/DRINK

    Wine tasting: Quinta de Foz de Arouce from Portugal

    Posted Mar 19th 2014, 11:19pm by Sarah Wong

    ... region of Beiras. The region includes Dão Bairrada, Lafões and Tàvora-Varosa. It is a mountainous terrain with a continental climate. Summers are hot and dry while winters are long and cold. The current custodian of the estate is the fourth Count of Arouce, João Filipe Osório de Meneses Pitta. Viticulture has long been practiced in the region and dates back to Roman times. In recent ...

  7. Magazines - 48hrs - EAT/DRINK

    I know a place: Roger Garcia, executive director HKIFF Society

    Posted Mar 19th 2014, 11:19pm by Andrew Sun

    ... of a long day. It's still one of the best bars in town. 48hours@scmp.com     ...

  8. Magazines - 48hrs - EAT/DRINK

    Package deals: film crew catering, Hong Kong style

    Posted Mar 19th 2014, 11:19pm by Andrew Sun

    ... in The Upper House, Grand Hyatt or Four Seasons." There is an impression that all film crews go out for group dinners and midnight snacks after wrapping up. That happens occasionally, but the long ...

  9. Magazines - 48hrs - EAT/DRINK

    25+ restaurants: Nam Loong Cafe relocates to Causeway Bay

    Posted Feb 12th 2014, 11:26pm by JANICE LEUNG HAYES

    ... … Nam Loong Café is reborn in a new location, writes Janice Leung Hayes Nam Loong Cafe is reborn in a new location, writes Janice Leung Hayes An ice change "Bing sutt came long before ... not permitted to have full kitchens. Hence they did not serve larger meals, usually opting for baked goods and simple foods such as toast. Nam Loong was founded by Ng Yuen-fat, who immigrated to Hong ...

  10. Magazines - 48hrs - EAT/DRINK

    25+ restaurants: San Hang Yuen

    Posted Oct 17th 2013, 12:00am by JANICE LEUNG HAYES

    ... in every part of San Hang Yuen, which his father set up in the 1960s (their logo says 1968, but Chow says it was just an approximation). He cooks the pork knuckles, wipes down the simple folding ... emigrated, so I'm the only one he can count on." Chow senior, Chow Sau-ming, started San Hang Yuen when he left a previous partnership, also a cha chaan teng. It started out as a dai pai ...




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