Braising | South China Morning Post
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  • Jan 29, 2015
  • Updated: 7:05pm


Braise be! Slow cook your way to glory

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


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


3 Mee Lun Street, Central

Tel: 2815 6739

Open: Monday-Thursday


(last orders at 10.30pm), Saturday noon-2am

Cuisine: Vietnamese-inspired.

Price: About $220 per person without wine or service charge.

1 Mar 2007 - 12:00am

Perfect Match

Abalone isn't for everyone, and many food-lovers are put off by badly cooked versions, which makes the shellfish rubbery. It takes years for the shellfish to grow to legal size, and the price of harvesting them is high because they live in deep, freezing and often shark-infested waters. Despite the price, they're highly prized.

1 Feb 2007 - 12:00am

Dished Up

Grissini at the Grand Hyatt in Wan Chai is offering an early evening set dinner every Saturday from 5.30pm to 7pm. The menu changes often but includes an antipasto selection, soup, and main course choices such as Mediterranean sea bass with potatoes, red onion, cherry tomatoes, capers and black olives or rosemary oven-roasted beef sirloin with sage, juniper and roasted red bell peppers.

28 Dec 2006 - 12:00am


Grand Progress Building, 15-16 Lan Kwai Fong, Central

Tel: 2525 6700

Open: Monday-Saturday noon-3pm, 6pm-11pm

Cuisine: Thai and Vietnamese.

Price: $618 for two, excluding drinks.

8 Jun 2006 - 12:00am

Institutions - Shung Hing Chiu Chow Sea Food Restaurant

Shung Hing Chiu Chow Sea Food Restaurant

39 Queen?s Road West, Sheung Wan

2543 7794

The fare

The authentic Chiu Chow food served here attracts the patronage of the rich and powerful, including Chief Executive Donald Tsang Yam-kuen and Canto-pop star Andy Lau.

The ambience

14 Oct 2005 - 12:00am