Culinary Heritage of Switzerland

A place to pig out

Pork knuckle with roasted vegetables at The Salted Pig

As the name suggests, the restaurant has many pork-based items, but the menu also includes beef, lamb and seafood. The décor creates a relaxed atmosphere, with a long table in the middle for diners to share, while customers use white enamel plates.

Thursday, 15 November, 2012, 12:31am

Paramount Desserts

Paramount Desserts by Christine Manfield

I never got the chance to eat at Paramount, a highly acclaimed restaurant in Sydney, Australia, which closed in 2000. The only reason I know of it, and of its chef, Christine Manfield, is through this book, which I first heard about on a foodie website, on a thread dedicated to great cookbooks.

22 Apr 2012 - 12:00am

Table talk

Cafe Allegro at the Regal Kowloon Hotel in Tsim Sha Tsui features Swiss dishes on its dinner buffet until the end of the month (excluding February 14). Diners can taste air-dried beef (below), raclette, an extensive selection of Swiss cheeses, apfelk?chlein (deep-fried apple cookie) and Swiss walnut-toffee tart.

2 Feb 2012 - 12:00am

Table talk

Grissini at the Grand Hyatt Hong Kong in Wan Chai is serving black winter truffles until the end of this month. The seasonal and pricey fungus is used in dishes such as the 40-yolk tagliolini with Italian butter and parmesan; traditional Piemontese plin meat ravioli with rosemary veal jus; and slow-cooked guineafowl with chestnuts, mashed potatoes and marsala sauce. Bookings: 25847722.

12 Jan 2012 - 12:00am

Dip into something more comfortable

In Switzerland, winter is the time when people gather, share a cheese fondue, drink wine and kirsch and have fun. In Hong Kong the winter chill and the New Territories mountains inspired executive chef Hongman Cheung to launch an Alpine menu including fondue at the Hyatt Regency Sha Tin.

15 Dec 2011 - 12:00am

If you want to eat well in my restaurant, say 'cheese'

In January 1975, The Peninsula's first CEO Peter Gautschi interviewed Max Liechti in St Moritz, Switzerland. Six weeks later, the larger-than-life Swiss chef was on a plane to Hong Kong. He was sous chef at the group's Hong Kong hotel, then executive chef in 1981 and took the helm at Chalet, the Royal Pacific's Swiss restaurant, in 1988.

1 Dec 2011 - 12:00am

At 24, barman owns a hutong hot spot

Li Shuai, 24, came to Beijing eight years ago to seek opportunities like many other migrant workers. He stacked shelves in a supermarket, then moved on to restaurants and cafes, and he even sold vegetables. Xiao Shuai, as his customers and friends call him, is the co-owner of El Nido, a 20 square metre bar in a hutong known for its wide selection of beers and relaxed atmosphere.

25 Sep 2011 - 12:00am

Dominique Bouchait

You were awarded the Meilleur Ouvrier de France this year. How did you impress the judges? 'I was the only one who knew everything from A to Z. Unlike many other cheesemakers, who may know how to slice cheese, I know how to milk the animals - the cows and sheep. Out of the 10 tests involved, I excelled in all of them.

26 Jun 2011 - 12:00am

Hongkongers are over the first curdle - so here comes the smelly stuff

Yesterday saw the launch of Hong Kong's first cheese festival, an expo designed to introduce the public to some 200 artisan cheeses, most of them French.

2 Jun 2011 - 12:00am

La Maison

1/F, Flat B, Mountain View Mansion, 2 Swatow Street, Wan Chai Tel: 2628 3888 Open: Monday-Friday 11.30am-3pm, 6pm-midnight, Saturday and Sunday 6.30pm-midnight

Cuisine: French

Price: about HK$350 without drinks

10 Mar 2011 - 12:00am

Soft spot

As much as I love cheese, there aren't many types that make me throw back my head, roll my eyes and moan in delight.

27 Feb 2011 - 12:00am

Table talk

Golden Gate Wine have a Napa Valley dinner at Otto e Mezzo in Central, featuring Opus One, Cain Five, Far Niente and Harlan Estate.

20 Jan 2011 - 12:00am

In fine form

Although I like tete de moine, I bypass it whenever I see it in supermarkets because it requires a special cutter to scrape it into the fine, ruffled shavings that melt delicately on the tongue.

12 Dec 2010 - 12:00am

Age before beauty

Gruyere is the first cheese that made me realise you (usually) get what you pay for. My first taste came from the cheapest gruyere I could find in the supermarket. It had a waxy texture and plastic flavour, and I avoided it for years. Then I finally tasted aged gruyere. It was delicious. The flavour was complex, salty and nutty, and the texture firm with a slight graininess.

28 Nov 2010 - 12:00am

Complex comte

If I had to pick just one cheese to eat forever more (although I hope I never have to make that choice), it would be comte. The cheese, which gets its name from the region in France where it's made, is produced under strict AOC regulations from unpasteurised cow's milk.

12 Jul 2009 - 12:00am

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