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  • Dec 26, 2014
  • Updated: 12:44pm



Clement Faugier Chestnut Spread

500g for HK$69.90, Market Place by Jasons

Tuesday, 27 March, 2012, 12:00am

Monkeying around with city politics

We are reading more and more about the election of Hong Kong's next chief executive. This is an election of the most peculiar kind; only a tiny few of the city's seven million residents are eligible to vote. Less than nine months to the election, nobody has yet come forward to declare his or her interest.

22 Jul 2011 - 12:00am

Nut cracking

The beginning of autumn means the vendors of one of my favourite street-food snacks, roasted chestnuts, will soon start peddling their wares, filling the air with the acrid scent of burning charcoal and sugar.

31 Oct 2010 - 12:00am

Go nuts

Like mooncakes and lanterns, the acrid-sweet scent of chestnuts being roasted in a mixture of charcoal and sugar by itinerant vendors is a sign that autumn has arrived. Sadly, it's getting harder to find roasted chestnuts (you used to be able to follow your nose), as Hong Kong becomes more sanitised and vendors get pushed off the street.

28 Sep 2008 - 12:00am

Chestnut business gets sweeter

How did you get started in the chestnut business in Beijing?

4 Nov 2007 - 12:00am


It used to be easy to find chestnut vendors in Hong Kong - they appeared on street corners in crowded areas as soon as the weather started to cool. The vendors would roast the chestnuts in large woks in a mixture of glossy black sand and sugar, continually turning the heavy mixture so the nuts wouldn't burn.

4 Jan 2004 - 12:00am

Roasting season

The sweet, acrid smell of roasting chestnuts is a sure sign that cooler weather has come to Hong Kong. If they are available when the occasion arises, I use roasted chestnuts in all my savoury preparations - that smoky flavour the charcoal gives these nuts adds another dimension to the dish.

25 Nov 2001 - 12:00am

Best buys

When I lived in New York, I once tried to make marrons glaces, those wonderful candied chestnuts that are sold around Christmas time. I soon figured out why they're so expensive - they're very time consuming. The cooked chestnuts are gently simmered for precise time periods over several days, in progressively denser sugar syrups.

29 Sep 2000 - 12:00am

Plate Class

The season for fresh chestnuts will be ending soon, so you should take advantage of it while they are still available.

When I bought some at the weekend, the vendor had prepared them three ways: with the shell; half-peeled, without the hard outer shell; and peeled, with the hard shell and the paper-like skin removed.

10 Mar 2000 - 12:00am