• Sun
  • Sep 21, 2014
  • Updated: 6:45pm

Foie Gras

Foie gras - modern interpretations

Foie gras, the fattened liver of a goose or duck, has had its ups and downs recently.

Thursday, 29 November, 2012, 12:40pm

Hot spots: The Manor, New Delhi

22 Sep 2012 - 11:25pm

Anyone for civet cat coffee?

Would you spend US$400 on a kilogramme of coffee beans that had been passed through the digestive tract of a civet cat?  It’s hard to believe, but those in China who consider themselves coffee gourmets don’t blink twice at this, says Mike Yung, coffee ambassador at Hong Kong coffee specialists Graffeo.

7 Sep 2012 - 9:05am

Top table

Classic dishes get up-to-the-minute makeovers to tickle the taste buds of adventurous diners.

22 Jun 2012 - 12:00am

Table talk

Robert Comte, owner of Domaine de la Truffiere in Burgundy, will host a dinner at the Entourage restaurant in Central on March 28. The five-course menu includes seared turbot with a roasted tiger prawn and mussel emulsion with the winery's Corton-Charlemagne Grand Cru 2009 in magnum; and pan-fried honey duck breast with rosemary and pine nut jus paired with Vosne-Romanee Vieilles Vignes 2008.

22 Mar 2012 - 12:00am

Liquid gold

I love soup - every time I cook it, I wonder why I don't make it more often. People have been making soup since mankind learned to boil water, but in the hands of a careful cook, it can be absolutely delicious, even if it's made up of odds and ends out of the fridge.

11 Mar 2012 - 12:00am

The Art of Living According to Joe Beef

The Art of Living According to Joe Beef By David McMillan, Frederic Morin and Meredith Erickson

The title of this book makes it sound like an aspirational lifestyle guide by some hot and hunky ex-porn star-turned-respectable businessman (stranger things have happened); but the subtitle - A Cookbook of Sorts - saves the day.

11 Mar 2012 - 12:00am


226 Hollywood Road, Sheung Wan Tel: 2547 8008 Open: daily noon-10.30pm (Sunday until 4pm). Closed Mondays Cuisine: international

Price: about HK$300 without drinks. No service charge, so they encourage tipping according to the experience.

23 Feb 2012 - 12:00am

Laduree - The Savory Recipes

Laduree - The Savory Recipes By Michel Lerouet

19 Feb 2012 - 12:00am

Table talk

Several chefs from Michelin-star restaurants are coming to Hong Kong in the coming weeks.

9 Feb 2012 - 12:00am