American Chinese Cuisine

Feng Shang

Feng Shang 39 Electric Road, Tin Hau Tel 2869 8801

Grub: Chinese/Taiwanese

Sunday, 15 July, 2012, 12:00am

The Monogamous Chinese

59 Caine Road, Central Tel: 2523 2872 Open: Monday-Friday noon-3pm, 6pm-11pm (on Friday until midnight), Saturday and Sunday 11am-midnight Cuisine: Sichuan and Beijing

Price: about HK$270 without drinks or service charge.

26 Apr 2012 - 12:00am

Perfect Match

For a dish of fried rice with crab, conpoy and egg white to be a success, fresh crab meat is vital. The dish has complementary textures that are ever so slightly varied, with chewy conpoy (dried scallop), succulent crab meat and sweet, tender egg white. When mixed with the fried rice, random bites of the various ingredients will take you to textural heaven.

22 Apr 2012 - 12:00am

Mak's Noodles

Mak's Noodles G/F, 37 Leighton Road Causeway Bay Tel 2893 0006

Grub: Cantonese

15 Apr 2012 - 12:00am

Chicken HOF & soju

Kam Kok Mansion, 79 Kimberley Road, Tsim Sha Tsui Tel: 2375 8080 Open: 5pm-4am Cuisine: Korean

Price: about HK$125 without drinks and the service charge.

12 Apr 2012 - 12:00am

Quick and easy meals for tasty winter warmers

Hong Kong people are notoriously busy, and seldom have time to prepare food, often resorting to fast food or other takeaways. Here are some quick ways to turn everyday ingredients into delicious, light and easy suppers that will delight your family and friends.

Sweetcorn chowder

29 Jan 2012 - 12:00am

Adding extra fibre to your rice dish is easy - just go wild

By simply substituting three quarters of your plate of white rice with the wild variety, you can increase your intake of dietary fibre by four times, as this recipe by Shing Hin Catering Group shows.

The mixture of wild and white rice provides four grams of dietary fibre, or 16 per cent of the daily requirement for adults.

3 Jan 2012 - 12:00am

The Yuan

The Yuan 141 Wanchai Road Hong Kong Tel 2891 2018

Grub: Home-style Chinese, mostly Cantonese but with a few spicy Sichuan dishes for good measure.

27 Nov 2011 - 12:00am


Kwong Sun California Rice

10 Nov 2011 - 12:00am

Asia Literary Review - Autumn 2011

I wouldn't normally be so presumptuous as to review the Asia Literary Review, but the subject of the current issue is something I'm familiar with: food.

6 Nov 2011 - 12:00am

TOP table


Belon presents contemporary and traditional dishes with an emphasis on seafood. For a tasting, chef de cuisine Robby Setiawan presented amuse bouche such as fresh oysters served with Champagne foam, mini truffle croquettes topped with caviar, and a caramelised sugar with hazelnut oil inside.

22 Sep 2011 - 12:00am

Never a doll moment for toy tycoon

It's lunchtime as Cabbage Patch Kids manufacturer Yeung Wing-chung sits at his favourite table at the top of the stairs and surveys the scene.

The owner of Amigo restaurant in Happy Valley greets his regular customers as he dines on such dishes as turtle soup, foie gras, fried rice and crepes suzettes.

15 Sep 2011 - 12:00am

Yvonna Law

Yvonna Law Shuk-man isn't a huge fan of healthy food, but her most recent favourite dish was the sweet and sour prawns at Home Feel, a restaurant she says cooks home-style dishes with less oil and salt.

15 Sep 2011 - 12:00am


Chinese - General

Celestial Court

2/F Sheraton Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui. Tel: 2369 1111 ext 3991. Signature dishes: braised bean curd skin rolls filled with assorted vegetables and mushrooms, Peking duck, roast suckling pig, braised organic spinach with crab meat and egg white in superior soup (below), mango pudding with gold leaf. $$$

1 Sep 2011 - 12:00am

Dry-fried green beans with pork

For this dish, don't use green beans that are too delicate (such as the thin type that the French call haricots verts) or too tough (such as snake beans).

Some varieties have tough strings, so snap off both ends and pull off the string.


500g green beans

25 Aug 2011 - 12:00am