• Thu
  • Sep 18, 2014
  • Updated: 4:57pm

Braising

Braise be! Slow cook your way to glory

Braising not only makes meat beautifully moist and tender, it's also a low-maintenance method that's a godsend for busy cooks.

Saturday, 26 January, 2013, 11:40pm

Table talk

Gianni Caprioli, former chef of Isola Bar & Grill, is guest chef at Armani/Aqua in Central until the end of this month. Dishes include carpaccio of yellowtail, kingfish and Sicilian scampi (below); spaghetti Verrigni with pesto and black summer truffle shavings; and sea bass with black truffle crust and green peas. Bookings: 3583 2828

5 Jul 2012 - 12:00am

Above & Beyond

28/F Hotel Icon, 17 Science Museum Road, Tsim Sha Tsui East Tel: 3400 1318 Open: 11.30am-2.30pm, 6-10.30pm Cuisine: Chinese

Price: about HK$500 without drinks or the service charge.

Ambience: at night, dim lighting makes the most of the view.

21 Jun 2012 - 12:00am

Truc

As anyone who's done it knows, shopping for food in Hong Kong can be a pain. It happens all the time - you go into a market expecting to see an essential ingredient that the shop had on your previous visit, only to find it's sold out.

27 May 2012 - 12:00am

Fit for a king

Beef brisket used to be an inexpensive cut of meat. It was less popular than easy-to-cook cuts, such as steak and chops, because it's tough and takes a long time to simmer into submission. Over the years, cooks have developed many delicious brisket recipes, and what was once a dish for when money was tight is now quite costly. Here are two recipes to make the most out of your brisket.

8 Apr 2012 - 12:00am

Central heating

Although I dislike cold weather, I love winter food - game meats, slow-cooked casseroles, braised dishes and rich, warm desserts. These two Chinese dishes are perfect to serve at this time of year.

Chicken with chestnuts (pictured)

22 Jan 2012 - 12:00am

To feed between the lines

Recreating dishes from a fictional description can be as problematic as bringing literary scenes and characters to the silver screen. There are bound to be conflicts with different readers' imaginations - even when there are detailed accounts of the presentation, smell and taste.

12 Jan 2012 - 12:00am

French Cooking in Ten Minutes

French Cooking in Ten Minutes By Edouard de Pomiane

The author of this charming little book from 1930 takes a scientific approach to cooking, which is not surprising, considering he was a medical doctor and research scientist at the Pasteur Institute in Paris, France.

4 Sep 2011 - 12:00am

Sing Yin

W Hotel, 1 Austin Road West, Kowloon Tel: 3717 2848 Open: 11.30am-3pm, 6.30pm-11pm

Cuisine: Cantonese

Price: about HK$350 without drinks and the service charge.

7 Apr 2011 - 12:00am

Dished up

Shirley Brooks from Elk Cove Vineyards in Oregon will host tonight's wine dinner at Cucina restaurant in the Marco Polo Hongkong Hotel in Tsim Sha Tsui. The main course of roasted lamb rump with mustard, ratatouille, roasted parsnips and thyme and madeira jus is served with the winery's Willamette Valley Pinot Noir 2006, Mt Richmond Pinot Noir and Henry Estate Winery Barrel Select Pinot Noir.

20 Mar 2008 - 12:00am

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