• Mon
  • Dec 29, 2014
  • Updated: 2:26am

Cookware and Bakeware

One smart cookie: for parties big or small, he knows the score

Actuary Frank Buck's job requires a good head for figures and an ability to focus on fine detail. He brings those qualities to bear on his hobby, cooking for family and friends - sometimes large numbers of them.

Thursday, 12 April, 2012, 12:00am

Wok in progress

My carbon-steel wok, bought from a shop on Shanghai Street, Kowloon, is the cheapest pan in my extensive batterie de cuisine. It's also one of the most used - and not just for cooking Chinese food. Its distinctive shape gives the wok a surprisingly large surface area - far more than any other skillet or pan that's 35cm in diameter (which is an ideal size to for most home burners).

4 Mar 2012 - 12:00am


When it comes to silicone, more people think of breast implants or a type of sealant rather than cookware. But if you browse any kitchenware shop, you'll find silicone pan liners, moulds, pans, utensils and oven mitts that are non-stick and able to withstand extreme temperatures.

22 Jan 2012 - 12:00am

Student food solves 'tummy' troubles

Amid growing public fears over food safety on the mainland, following a series of recent scandals, university students in Guangzhou are increasingly choosing to cook themselves.

3 Jan 2012 - 12:00am

Big pot, little pot

Anyone seeing my kitchen for the first time would probably be surprised at the number of pots and pans I have crammed onto my shelves (there are even more tucked away in the cabinets).

1 Jan 2012 - 12:00am

Park fair opens with mini heaters a likely hot item

To lure people outdoors, exhibitors will provide warm food and heaters as the Hong Kong Brands and Products Expo kicks off today.

The expo, featuring 880 booths and 400 exhibitors, runs until January 2 at Victoria Park. Apart from the usual bargains, heaters may become a hit item, with the temperature dipping to 12 degrees Celsius today.

10 Dec 2011 - 12:00am

The appliance of science

Takoyaki is an inexpensive Japanese snack made by cooking a loose batter and chunks of octopus in moulds of half-sphere indentations. When the batter sets, the half-balls are flipped over in the moulds, so full balls are formed, which are then drizzled with sauce and garnished with seaweed and katsuobushi (dried bonito shavings).

13 Nov 2011 - 12:00am

Cooktops for every taste

Apart from the layout, appliances are the most important element of a kitchen.

Rangehoods are often the focal point and they are available in designs from streamlined contemporary to traditional, in materials from stainless steel to glass.

4 Nov 2011 - 12:00am

Poisoned chalices

If you're still using the ornate ceramic cutlery and crockery that first adorned your family dining table, maybe it's time to let go. Recent research has turned the spotlight back on ceramics as a source of lead contamination, a hot topic in Hong Kong in the 1980s and 1990s.

5 Jul 2011 - 12:00am

Waffle pioneer sees big future for young franchisees

Egg waffles may be disappearing from Hong Kong hawkers' carts under pressure from health inspectors, but they have made their way into hundreds of mainland stores, thanks to a Hongkonger who turned the traditional treat into a national brand.

25 Apr 2011 - 12:00am

Warm and fuzzy

Over the past several months, I've received a number of e-mails from a friend in London who is teaching herself to bake. Very few of her attempts have been successful as she likes to 'fiddle' with recipes: she substitutes whole-grain flour for white plain (all-purpose) flour and reduces the amount of sugar in an attempt to make her produce healthier.

6 Mar 2011 - 12:00am

Flash in the pans - how the Naked Chef got her non-stick skillets

Veteran broadcaster Robert Chua Wah-peng is peddling his wares - literally - with the Naked Chef herself.

After reading about Flora Cheung Ching-sze, the nude host of a new alternative cooking show on pay television, Chua became concerned.

'I think she needs better cookware,' Chua said. 'Her kitchen equipment looked too inadequate.'

12 Feb 2011 - 12:00am

Fill your boots

When it comes to Christmas gifts, foodies are easy to shop for. No matter how well equipped their kitchen is, there is always one item (and probably many more) on their list of desired kitchen items, whether it's an expensive ice-cream maker or (yet another) Microplane grater or silicon spatula.

23 Dec 2010 - 12:00am

Flash in the pan

Cooking a big batch of fried chicken for a party this year, I used two heavy black cast-iron pans from the same manufacturer, added the same amount of oil and set the pans over two burners set at the same heat. The chicken in one pan was pale and flaccid; in the other, it was crusty and deep golden brown.

28 Nov 2010 - 12:00am

Al Basrah Cow Pampa

Fare Middle Eastern and Argentinian grill.

Ambience The tiny restaurant has seating for about 20 people, giving it a homely feel. The stained-glass-effect lampshades bathe the venue in a gentle light, preventing the hospital-like tiled walls from having a sterilising effect.

Cost A filling dinner for two comes in at around HK$500 with a glass of wine each.

14 Oct 2010 - 12:00am