Brian Goldberg's story is that of a potential medical student who gave up his chosen field when he realised his heart just wasn't in it.Thursday, 24 January, 2013, 9:08am
Even though it was a mere six-table restaurant and cost him only 20,000 yuan to set up in Beijing in 1997, Wang Yong set high standards.
He made sure there were proper tablecloths, attentive and polite waiters, menus in both Chinese and English, and, of course, tasty food with no MSG.15 Aug 2012 - 11:11pm
Clams are a popular ingredient over Lunar New Year because their shape is similar to that of traditional Chinese coins.
As with many other foods served during the holiday, it's believed that eating clams will bring wealth.
Ingredients 2 slightly heaped tbsp fermented black beans
15ml Chinese rice wine19 Jan 2012 - 12:00am
HEAD FOR THE HILLS
FARE Specialities from Dongguan and Sha Tin
AMBIENCE Sha Tin 18 features four open kitchens that contrast with a relaxing dining area. An outdoor area with a wine bar has views towards the hills of Sha Tin.
COST HK$1,800, including a bottle of fine Argentinian red.22 Sep 2011 - 12:00am
Aqua (aqua.com.hk): Solid Spanish fare in the heart of the city's most popular nightlife zone. Chef Jorde Valles is proud of his home-cured meats as well as Iberian staples such as suckling pig. He also rustles up a mean risotto and ravioli. After dinner, head to the nearby bars of buzzing Sanlitun. Wow factor: The amazing value lunch.5 Aug 2011 - 12:00am
Sichuan is known across China for having some of the spiciest and most delicious dishes in the country.
The cuisine has become almost legendary and various dishes from the countryside gather for attention in the side streets and alleys of the capital city, Chengdu.26 Apr 2011 - 12:00am
My grandmother was an excellent cook with an extensive repertoire of both luxurious and simple Chinese dishes. She often made stuffed dishes - but not with the Western-style breadcrumb-based stuffing used for poultry; hers were meat- or seafood-based mixtures stuffed into vegetables or seafood. These recipes are based on her dishes.
Fried stuffed clams (pictured)28 Feb 2010 - 12:00am
Hotpot Instinct G/F, 52 Tang Lung Street, Causeway Bay Tel: 2573 2844
Grub: Chinese hotpot and seafood.
Vibe: Both the ground floor and upstairs level have a casual and lively atmosphere. Space is tight and tables are closely packed, which means things can get noisy, and very steamy, at busy times. Large groups can reserve the VIP room.21 Feb 2010 - 12:00am
Tai Fung Lau Peking Restaurant 29-31 Chatham Rd Windsor Mansion Tsim Sha Tsui, Kowloon Tel: 2366 2494
Grub: A homey restaurant that has been serving authentic, traditional Pekingese food for almost 50 years.7 Feb 2010 - 12:00am
The makers of the Sex and the City sequel have been refused permission to film in Dubai. Surely Hong Kong would be a perfect location for a film about four women who love to shop and eat out?
Stephen Anderson suggests in his letter to the editor how to make Hong Kong a filming location for international productions22 Aug 2009 - 12:00am
4/F Hyatt Regency Sha Tin, 18 Chak Cheung Street, Sha Tin
Tel: 2723 1234
Open: 11.30am-3pm, 5.30pm-10.30pm
Cuisine: Chinese.6 Aug 2009 - 12:00am
A short stroll across the Charles Bridge, on the west bank of the Vltava River, lies the historic Mala Strana quarter.
Essensia, Mandarin Oriental26 Dec 2007 - 12:00am
Inexpensive, rustic-looking Chinese sand pots (also called clay pots), which are coated inside with a dark, shiny glaze, are great for slow-cooked dishes. They look as if they would break easily but they're actually quite sturdy, as long as you don't shock them with sudden and extreme temperature changes.14 Oct 2007 - 12:00am
WHEN YOU GO to Beijing, you must climb the Great Wall, visit the Forbidden City, and taste Peking roast duck. Although most tourists know of Quanjude, which has outlets in Hong Kong, there are more than 100 specialist restaurants in the capital, where Peking duck can cost from about 20 yuan to a few hundred yuan per bird.31 Aug 2006 - 12:00am
Peking duck has about 800 years of history. Its origins can be traced to the Yuan dynasty (1206-1368) when it was first listed among the imperial dishes in The Complete Recipes for Dishes and Beverages, written by an imperial kitchen inspector, Hu Sihui, in 1330.31 Aug 2006 - 12:00am