• Sun
  • Dec 21, 2014
  • Updated: 4:05pm

American Cuisine

Legends: Lobster Newberg

Legends: Lobster Newberg

There is little dispute that this dish of sliced lobster covered in cream was made famous by Delmonico's restaurant in New York. Some say it was also created there.

Thursday, 1 November, 2012, 11:01am

Q & A: Joe Bastianich

Photo: Thomas Yau

In town to help launch Carnevino steakhouse, the restaurateur talks to Vanessa Yung about quitting Wall Street and giving his diners a warm hug.

27 Oct 2012 - 11:25pm

Truc: make it snappy

Illustration: Tom Tsang

There is a certain etiquette my foodie friends and I observe when dining out.

27 Oct 2012 - 11:20pm

Truc

Illustration: Tom Tsang

 

When I was in California a couple of months ago, I ordered a hamburger in a restaurant, asking for it to be cooked medium-rare. I was told I couldn't have it that way because they only cooked burgers medium-well.

14 Oct 2012 - 12:17am

Table talk

Table talk

Tapeo in Sai Wan Ho has a dinner on September 11 featuring the wines of Baron de Ley estate in Rioja. The five-course meal includes Iberian pork with chilli and garlic, green olive salsa and Pedro Ximenez reduction with the Baron de Ley Gran Reserva 2004; and spiced rib-eye with the winery's 7 Vinas Reserva 2005. The dinner is HK$600 plus 10 per cent. Bookings: 2513 0199

6 Sep 2012 - 9:48am

Wild ways of the summer

Many of us can't wait for summer to come, but when it does, we may find ourselves not having much to do. We may feel like spicing things up a bit.

For this week's Top 10, we ask our readers about the craziest thing they've ever done or would like to try out for fun.

1 Sleeveless skating

15 Aug 2012 - 11:23pm

Pizzeria pubblico

G/F Tsun Wing Lane, SoHo Tel: 2530 2779 Open: 11am-midnight (Friday and Saturday until 2am) Cuisine: Italian

Price: less than HK$100 without drinks. There's no service charge.

Ambience: casual. Diners order from the cashier at the counter and get the food themselves when their numbers are called, but the staff clear the tables.

15 Aug 2012 - 11:11pm

Past master of waffles

The mouth-watering aroma of egg waffles drew passersby to a community art space in Yau Ma Tei two weekends ago. At the fragrance's source was Ng Yuk-fai, better known as 'Uncle Egg-Waffle'.

He was behind his wooden cart and charcoal stove and making the beloved snack he has spent 30 years perfecting.

30 Jul 2012 - 12:00am

A potato a day keeps those bad germs away

Did you know that potatoes are the fourth-largest food crop in the world after rice, wheat and maize? And they contain many healthy vitamins and minerals including fibre, which is very important in your diet.

Where did the spud come from?

It seems the good old potato first grew in Peru between 7,000 and 10,000 years ago.

30 Jul 2012 - 12:00am

It's a 'meat and greet' as Kobe beef arrives in HK

One of Japan's culinary superstars, the rarely exported Kobe beef, will be available in Hong Kong supermarkets and one restaurant starting tomorrow.

The beef comes from cows raised in the hill country of Tajima, Hyogo Prefecture.

Only the best of Tajima's cows satisfy the strict standards of 'Kobe beef', and their yearly production is limited to 3,000 animals.

26 Jul 2012 - 12:00am

Champagne and chocolate milkshakes all round as new burger joint packs them in

Foodies and burger connoisseurs descended in droves on BLT Burger's newest store in Causeway Bay's Times Square last Friday. They eagerly sampled burgers and mozzarella sticks while celebrity chef Laurent Tourondel did the rounds making sure everyone was satisfied and sharing some of his hard-earned burger wisdom.

24 Jul 2012 - 12:00am

Brown sugar

Making caramel is a matter of nerves: your natural instinct is to remove the pan from the heat as soon as the caramel takes on a slight amount of colour. But the caramel actually has a lot more flavour (and tastes less sweet) if you let it darken.

22 Jul 2012 - 12:00am

Golden moments

It's not clear who 'invented' the chip (aka the French fry and the pomme frite). Many countries lay claim to being the first, but it's possible that cutting potatoes into long, slender pieces and deep-frying them is a method that people in several parts of the world came up with independently, because it is fast and efficient, needing little fuel.

22 Jul 2012 - 12:00am

Harbour lights

Tai Mei Tuk is only a short bus ride from bustling Tai Po Market MTR station, but is a long way from its pace. Situated beside Tolo Harbour and not far from the picturesque Plover Cove Reservoir, it is a popular spot for barbecue day-trippers, cyclists, boating enthusiasts and amateur anglers.

19 Jul 2012 - 12:00am

Dishes are 'too large'

About half of diners find their portions of food so large they can't finish them when they eat out, a new survey says.

The environmentalist group Greeners Action polled 988 people on the streets last month.

17 Jul 2012 - 12:00am

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