Obesity and malnutrition may be at opposite ends of the nutrition spectrum, but they're both pressing problems in today's world.Tuesday, 13 November, 2012, 9:40am
13-15/F L'Hart, 487-489 Lockhart Road, Causeway Bay
Tel: 2838 5898
Open: noon-3pm, 6pm-11pm
Price: HK$375 without drinks or the service charge.23 Aug 2012 - 9:18am
A few weeks ago, I wrote about how healthy food can and should be tasty. This is contrary to a common perception that healthy food is unexciting and antisocial. Fresh, quality ingredients, cooked well, balanced in flavour and combined with herbs are far better than dishes that try to be tasty by using sauces and fats, which mask the real flavour of the main ingredients.14 Aug 2012 - 1:24pm
I'll be on holiday in southern California next week, where I'll feast on Mexican food. One of my favourite taquerias is El Taco Nazo, which specialises in Ensenada-style fried fish tacos. This is my attempt at replicating that dish.
6-8 corn tortillas, about 15cm in diameter
200 grams green head cabbage, finely shredded15 Aug 2012 - 11:11pm
Strawberries are possibly the most summery of fruits: fragrant, juicy and sweet. Accompanied by a dollop of cream, they're an important part of the famous Wimbledon tennis championships.
If you're lucky enough to have picked them yourself, you've experienced one of the most joyful summer activities.
Strawsamic sauce15 Aug 2012 - 10:46pm
Heinz Tomato Ketchup
There's a good reason why Heinz has become synonymous with the word 'ketchup'. The flavours are as intense as a sauce intended for dipping should be, and a little goes a long way. It is at once sour and sweet, and thick and smooth. But as far as a flavour of tomatoes goes, you won't find it here.
HK$7.50, 300 grams, Wellcome, citywide5 Jul 2012 - 12:00am
Bamboo clams, also called razor clams, are long and slender, with very sweet, tender meat. If possible get the vendor to clean the clams.
For the salsa
4 ears of fresh corn
20ml fresh lime juice
30ml extra virgin olive oil
1 red bird's eye chilli, or more or less to taste, finely minced28 Jun 2012 - 12:00am
The season for jam-making is just heating up. Non-cooks might wonder why anyone would want to slave away in the kitchen when it's 30 degrees out-side, sweating over a stove while stirring a pot of scalding jam.24 Jun 2012 - 12:00am
Making a sabayon requires a strong arm because the sauce needs to be whisked constantly. It can be made with leftover champagne, but it's even nicer if you open a fresh bottle, using part of it for the sabayon and then serving the rest well-chilled as an accompaniment.14 Jun 2012 - 12:00am
Fried fish is common in most cultures, from ethereally light tempura in Japan to Britain's heavier fish 'n' chips. Frying fish is quick and efficient, although it does use a large amount of oil (which should only be reused for frying more fish; if you use it to cook other ingredients, they'll taste of fish).20 May 2012 - 12:00am
I love the sweet, salty, tart and pungent flavours and the varied textures of this refreshing, summery salad. The dressing should have just a hint of sesame oil; if you add too much, it will overwhelm.3 May 2012 - 12:00am
Prawn cocktail used to be popular in the 1960s and 70s but fell out of favour and fashion soon afterwards. This is because restaurants and cafes alike started using poor-quality ingredients in their dishes, making them a popular choice even among less well-off people.27 Apr 2012 - 12:00am
Cintra Estate Caramelised Red Wine Vinegar29 Mar 2012 - 12:00am
Xiamen's most momentous contribution to world cuisine began as a ubiquitous fish brine sauce, used by locals as a must-have additive to classic seafood and meat dishes.
As Xiamen's Minnan traders extended their influence towards the Indonesian islands and even further afar, the simple fish brine sauce collected new and more flavourful ingredients.28 Mar 2012 - 12:00am