Bivalves | South China Morning Post
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  • Feb 1, 2015
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Bivalves

Truc

There's an old saying that one shouldn't eat oysters in months without an 'R' in them - in other words, the warmer months, from May to August.

Sunday, 25 March, 2012, 12:00am

Pearls of wisdom

While it's hard to beat the deliciousness of pristinely fresh raw specimens on the half shell (as long as they come from cold waters), cooked oyster dishes can also be enjoyable, though in a different way. Cooking oysters makes them richer and more substantial.

18 Mar 2012 - 12:00am

Edo & Bibo Oyster & Steakhouse

28/F Macau Yat Yuen Centre, 525 Hennessy Road, Causeway Bay Tel: 3421 0472 Open: noon-2.30pm, 6pm-11pm (dinner only on Sundays) Cuisine: European

Price: about HK$400 without drinks and the service charge.

1 Mar 2012 - 12:00am

This week we test: multi-shade blush

Whether pressed, or shaped into pearls, the co-ordinating shades give your cheeks an instant array of colour and help play up facial features

Gosh Precious Powder Pearls (HK$90/25g)

5 Feb 2012 - 12:00am

Perfect match

Fresh scallops are sweet, with the taste of the ocean and a distinctive texture that stands out whether they're smoked, stir-fried or raw. Scallops need only a minimal amount of added flavouring, to let the shellfish's succulence shine.

8 Jan 2012 - 12:00am

Steamed mussels

The tenderest and best tasting mussels are the small ones (about 4cm in length) with blue-black shells, often labelled bouchot (after they way they're raised). Don't use the 'green-lipped' variety for this dish, as they're too large and coarse.

27 Oct 2011 - 12:00am

Sourcing food the right way

Pacific Gourmet on the 12th floor of Horizon Plaza imports and supplies Hong Kong with premium-grade produce at affordable prices. The company provides jet-fresh seafood and meat, hand-made sausages and a range of high-end deli items and groceries from around the world.

12 Oct 2011 - 12:00am

Grilled oysters with pancetta

For this dish, use medium-sized oysters with plump flesh; if they're small to start with, they'll shrivel too much when cooked.

22 Sep 2011 - 12:00am

Holiday mood

Whether it's junk parties, white sandy beaches or wilderness safaris ... time flies when you're having fun. High summer is almost at an end, but it's never too late to reminisce about the good times. Here's what the city's A-listers are getting up to during the holidays

Rabee'a Yeung Lok-ting, television anchor

25 Aug 2011 - 12:00am

Help urged for fishermen affected by oil spill

A group of non-governmental organisations has issued an open letter calling on the Ministry of Agriculture to step up efforts to assist Hebei scallop fishermen in their fight for compensation from US petrochemicals company ConocoPhillips China over the Bohai Sea oil spill.

20 Aug 2011 - 12:00am

Culture of brilliance

China has been a source of pearls for millennia and today it dominates the global market in the freshwater cultured variety, accounting for about 95 per cent of the world's production.

4 Aug 2011 - 12:00am

The Art of Eating

The Art of Eating By M.F.K. Fisher

I often turn to this book not for its recipes, but for inspiration. On the rare occasions I get bored with food, it makes me love eating and cooking again.

3 Jul 2011 - 12:00am

Shuck it and see

Cafe Deco rang to the clang of shell on metal when 23 of Hong Kong's finest shuckers competed to see who was the quickest with the most attractive presentation.

16 Jun 2011 - 12:00am

Prise to the challenge with some expert advice

Vincent Man Kong-ming of Cafe Deco has been shucking oysters for 13 years and admits being partial to fines de claire, when the French oysters are in season. He says Australian oysters are good at the moment and offers some advice on shucking them.

16 Jun 2011 - 12:00am

Birds of a feather flock together

With spring in full swing, the theme this season is about having an outdoor garden party, with collections featuring glittering designs of birds, flowers and leaves.

27 Apr 2011 - 12:00am

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