Here comes Kennedy

Once filled with apothecaries and dried fish stores, Hau Wo Street now boasts Western and fusion cuisine. Photo: Nora Tam

A small street in this out-of-the-way district is quietly starting to figure on the culinary map, writes Anneliese O'Young

Thursday, 13 June, 2013, 8:46am

Venezuela's Maduro scraps plan to restrict food sales

A shopper carries grocery items at state-run Venezuelan supermarket 'Bicentenario' in Caracas. Photo: Reuters

Officials in western Zulia state had said the plan to limit sales of items such as cooking oil, flour, chicken and toilet paper — all of which are subject to price controls — could begin as early as Monday at 65 supermarkets.

9 Jun 2013 - 12:37pm

Hong Kong garment firm diversifies into indoor fish farms

Chairman William Choi with COO Aloysius Lew. Photo: Edward Wong

William Choi and his partners recently spent HK$80 million setting up the Santai Eco Fishery in Chashan. He hopes that the 24,000-square-metre indoor fish farm will capitalise on the steady stream of tainted food scandals on the mainland.

6 May 2013 - 5:22am 3 comments

'Community kitchens' to serve unused food to needy

A community kitchen in Chai Wan operated by charity Food Angel. Food for Good plans to open its own. Photo: David Wong

"Community kitchens" will be set up around the city to serve the needy using foods unused by catering outlets, the new chairman of Food for Good, Professor Joe Leung Cho-bun, said.

6 May 2013 - 8:45am

Dishing up generous servings for the needy

(From left) Pupils Yan Yan, Mei Mei and Him Him enjoy free dinners delivered by Cat Tso's (second from left) restaurant. Photo: Felix Wong

At a time when many restaurants are trying to cut costs to cope with soaring rents and higher wages, one cha chaan teng in Sham Shui Po is doing exactly the opposite - providing meals for the needy.

6 May 2013 - 8:45am

Wholesale price for marbled beef rises 4.5pc

The cost of enjoying a hearty hotpot will rise. Photo: Warton Li

Diners may have to dig deeper into their pockets if they want to tuck into quality beef as the territory's sole fresh beef distributor, Ng Fung Hong, yesterday announced a 4.5 per cent increase in the wholesale price of marbled beef.

6 May 2013 - 5:00am

Rat meat sold as lamb in Shanghai, police say

Buyers select pig carcasses to purchase for the morning food markets at a wholesale centre on the outskirts of Shanghai. Photo: EPA

If you have ordered lamb or mutton for hotpot in Shanghai over the last four years, you might have been served rat, fox or mink, the Ministry of Public Security said on Thursday.

8 May 2015 - 9:44am

Lawyer David Chan has eaten at 6,300 Chinese restaurants in the US

Chinese food expert David Chan, left, dines at a restaurant in Arcadia, Los Angeles county. Photo: MCT

The television cameras roll as Los Angeles lawyer David Chan places the first forkful of cashew chicken in his mouth. The crowd at Leong's Asian Diner in Springfield, Missouri, falls silent as he chews and squints in the glare of the lights.

28 Apr 2013 - 7:44am

Butcher introduces bespoke dry-aged beef

Dry-aged beef at the InterContinental's Steakhouse Winebar + Grill. Photo: Oliver Tsang

Hong Kong food fanatics are familiar with choosing rib-eye or sirloin, medium-well or rare. But what about wet- or dry-aged? The soon-to open Butcher's Club, a butcher's shop combined with a private kitchen and catering company, will be offering in-house, dry-aged prime black Angus beef.

26 Apr 2013 - 10:47am

How do restaurants make the Top 50 list?

How do restaurants make the Top 50 list?

The World's Best 50 Restaurants list will be revealed on Monday, following the announcement of Asia's Best 50 Restaurants in February. And no doubt, much foodie controversy will ensue from Restaurant magazine's choices.

How, then, are the rankings - which actually list 100 restaurants - decided, and how much clout do they have with diners and in the industry?

26 Apr 2013 - 10:47am

Organic farming all the rage

Clockwise from top: Mawin Cheung of  Easy Organic Farming; Chan Siu-lun of  the Agriculture, Fisheries and Conservation Department; IPC’s Vian Li and Steve Cheung; and Zen Organic’s Ng  Ping-leung (left)  and Joey Ng.

In land-scarce Hong Kong, developers usually figure the solution to most problems is to go up. Now the same idea is taking root among the city's expanding organic gardening community, with vegetable plots on rooftops and even in industrial buildings.

16 Apr 2013 - 11:55am

The Taste Test: flat bread

The Taste Test: flat bread

Flatbreads are among the most ancient breads as they require no oven or utensils to make. Tortillas have been a staple in northern Mexico for thousands of years. This is a convenient way to whip up your own Mexican meal at home.

16 Apr 2013 - 11:50am

A Japanese story: my life on a plate

Persi, of Sushi O, first visited Japan when he was 15. Photo: May Tse

It took a high school exchange trip to Japan and some nudging from his mother for the head chef and co-owner of Sushi O to pursue a culinary career. Ian Persi - or just Persi, as he prefers to be called ("only my mother calls me Ian") - has a passion for his craft.

12 Apr 2013 - 10:01am

Cooking classes in Sri Lanka

Cooking classes in Sri Lanka

Sri Lankan cuisine features scorching chillies, spicy curries, crisp breakfast hoppers (a bowl-shaped pancake made from rice flour and coconut milk) and tangy pickles, and although you can taste influences from neighbouring India and the Dutch and Portuguese colonists, Sri Lanka's food is uniquely its own.

12 Apr 2013 - 10:01am

The Taste Test: Beetroot

Straumeni Living Slow Dried Beetroot

Raw organic beetroot is slow dried at 38 degrees Celsius to preserve its enzymes and vitamins. It takes 445 grams of fresh beetroot to produce one 215-calorie pack. It's said to help control obesity and cure colds.

19 Mar 2013 - 10:22am