• Mon
  • Dec 29, 2014
  • Updated: 8:08am

Filipino Cuisine

Cuisine Raja

30A Sai Kung Tai Street, Sai Kung Tel: 5499 7344 Open: noon-10pm, Wednesday to Monday Cuisine: seafood and Indonesian/Malaysian

Price: HK$250 not including drinks or the service charge.

Wednesday, 15 August, 2012, 11:11pm

Chao Hui Guan

Chao Hui Guan G/F Federal Mansion, 544-554 Fuk Wing Street, Cheung Sha Wan Tel: 2682 9118 Open: 11.30am-3pm, 6pm-1am Cuisine: Chiu Chow

Price: about HK$200 without drinks or service charge.

15 Aug 2012 - 10:46pm

On the shelf

OK, Candido Miro's olives stuffed with spicy chorizo are good as far as olives go - not too salty or acidic. But where's the chorizo? The bit stuffed inside each olive is far too small to add any flavour. Produced in Spain, a 300-gram tin sells for HK$22.90 from Fresh Mart in Sogo, 555 Hennessy Road, Causeway Bay (tel: 2833 8338).

29 Jul 2012 - 12:00am

Poetic licence for one of life's simple pleasures

During the Tang dynasty (618-907), there was a man named Cao Ye, who is said to have failed the imperial examinations nine times. When he did eventually pass his exams, he was hired as a scholar, but his straightforward, candid writing style got him fired, and he was sent back to his hometown of Yangshuo, a town south of Guilin in present-day Guangxi.

28 Jun 2012 - 12:00am

Satay King

Satay King 9/F Causeway Bay Plaza Phase 1, 489 Hennessy Road, Causeway Bay Tel 2893 6667

Grub: Mostly Southeast Asian, though there are some Korean and Japanese dishes.

24 Jun 2012 - 12:00am

A tale of brown rice and dragon boats

With Tuen Ng, or the Dragon Boat Festival, approaching in a couple of weeks, glutinous rice dumplings are in season. Here's a healthier take on the traditional treat contributed by QQ Rice, a Taiwanese fast food chain that sells rice balls.

12 Jun 2012 - 12:00am

Mexican crave

The North American cuisine I miss most is Mexican. While I love the traditional dishes, I also appreciate the modern fusion food sold at taco trucks in many United States cities, which mix Mexican ingredients with those of other cultures.

27 May 2012 - 12:00am

Factory used industrial salt to make soy sauce

About 780 bottles of soy sauce produced by a major seasoning company in Foshan, Guangdong province, have entered the market despite containing a cancer-causing industrial saline solution.

25 May 2012 - 12:00am

On the shelf

On a recent trip to City'super (Times Square, Causeway Bay, tel: 2506 2888), I found some ingredients I had thought were only available overseas. I was thrilled to find Romero fideo cabello on the shelves, because without fideo you can't make fideua. This is a Spanish dish that's similar to paella but uses fideo - short (about 1.5cm), thin noodles - in place of the rice.

6 May 2012 - 12:00am

Freshened-up Mochi can turn on the jets

Peter Ho Leung is enjoying his best season in almost a decade and the canny handler could spring a surprise win in the Sauternes Cup (1,200m) at Happy Valley tonight with handy four-year-old Mochi.

With 28 wins on the board, Ho isn't likely to threaten his career-best 42 wins in 1998-99, but his stable has been firing consistently through much of the term.

2 May 2012 - 12:00am

Taste of nostalgia

Welcome to the first of four issues of Good Eating for this year. Since cooking is about the marriage of flavours, we thought of using a well-known bridal saying: 'Something old, something new, something borrowed, something blue'. A bride would wear each of these items on her wedding day to ensure good luck in her marriage.

29 Mar 2012 - 12:00am

Chai Yo Thai

Chai Yo Thai G/F 18 Hennessy Road Wan Chai Tel 2528 3599

Grub: Northern Thai

26 Feb 2012 - 12:00am

On the juice

On a recent trip to Malaysia, I was thrilled to taste refreshing calamansi juice once again. It's a fruit I tend to forget about except when travelling in Southeast Asia because it's very hard to find in Hong Kong. Although tiny, the calamansi lime has a taste that's tart, strong and distinctive.

1 Jan 2012 - 12:00am

Tong yuen

Today is the winter solstice, a day when Chinese families get together to share a meal. It's traditional to eat tong yuen, round balls made of glutinous rice flour, because they represent harmony and togetherness.

They're sometimes tinted with food colouring, and they can be filled with mixtures such as sweet sesame paste or peanut brittle.

22 Dec 2011 - 12:00am

The Cuisine of Cambodia

The Cuisine of Cambodia By Nusara Thaitawat

English-language books about Cambodian food are few and far between. The country's cuisine is often grouped with that of neighbouring Vietnam.

4 Dec 2011 - 12:00am

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