• Thu
  • Apr 17, 2014
  • Updated: 10:44pm

Edible Salt

It will do at a pinch

A little less than 10 years ago, biochemist and strict vegan Dr James Costello was holidaying on Hainan Island. His routine was to work out before a poolside lunch.

Tuesday, 17 January, 2012, 12:00am


Feel the pinch A friend asked me: 'Are you a salt snob?' 'Of course not,' I replied, rather indignant that she thought me capable of snobbery. 'So what kind of salt do you use?' was the next question. 'What are you using it for?' I countered.

8 Jan 2012 - 12:00am

Digging into salt origins

You know that salt gives your food more flavour. But do you know where it comes from? An expert from Zigong, the 'salt capital' of Sichuan province, says that salt is still produced by traditional methods in his city.

9 Aug 2011 - 12:00am

Natural Salts

Le Guerandais Fleur de Sel de Guerande

4 Aug 2011 - 12:00am

Salt panic showed HK's ugly side

Many Hongkongers bought salt in a panic because someone claimed eating it could protect us from radiation. What a ridiculous thing to happen in a developed city! It shows there are deep-rooted social problems the government needs to tackle.

24 Mar 2011 - 12:00am

Fear is intense but short-lived - just remember Sars

What is paranoia? What is fear? Joining my lunch at the local cha chaan teng (tea cafe) last Thursday would have given you the answer.

19 Mar 2011 - 12:00am

On the shelf

As we eat these Shanghainese crabs, we like to pretend we're Gulliver in Lilliput. It's not that we're very big but the crabs are very small - the shell is less than 2.5cm across. They're raw and have been soaked in rice wine and salt before being put in the jar.

8 Nov 2009 - 12:00am

With a pinch of salt

Seasoning to taste can be difficult for novice cooks who need to be instructed in baby steps as they learn how to make a dish. 'How much salt?' they ask, begging for a precise amount; 'just enough' the seasoned cook will instruct, as they toss the crystals into their food with seeming abandon.

23 Nov 2008 - 12:00am

To everything, its seasoning

Guests eating at the few Hong Kong restaurants offering mineral-rich salts can find comfort in the knowledge that they are eating healthier

16 Oct 2008 - 12:00am

Revitalisation plan aims to show Tai O pans are still worth their salt

Tai O's salt-making industry, famous for hundreds of years for its exports to the mainland, declined in the first half of the 20th century. Now the government wants to restore 3,000 square metres of disused salt pans.

20 Mar 2008 - 12:00am