We had to ask for our plates to be cleared, even when they were piled high with shells, and the position of our cutlery indicated that we had finished our main courses. You'd think that a restaurant that serves so much chilled seafood would have finger bowls for the guests to rinse their hands. Instead, we were served those individually wrapped towelettes of the type you get on the plane when flying economy.Thursday, 8 November, 2012, 9:33am
The brainchild of Hong Kong restaurateur and chef Tony Cheng, Le Salon is in Hysan Place. It's a chic, Parisian-style space that can only seat 30 diners at a time, and with a private room that seats 10.15 Nov 2012 - 12:31am
I started writing today's column 10 days ago, after pulling an all-nighter. Due to unexpected circumstances - a surprise, last-minute holiday planned by my husband - I had to write all my columns in advance and edit my cookbook, which now has an estimated publication date of mid-November.1 Nov 2012 - 11:27am
"It's like a scene from Mad Max with flames shooting up all over the place," says Renaud Marin of the tableside flambé action at Hugo's, a restaurant decorated with crossed swords and suits of armour.11 Oct 2012 - 9:44am
The man behind the purchase of a Burgundy winery that has caused an uproar in France has been revealed as Louis Ng Chi-sing, the right-hand man of Macau gambling tycoon Stanley Ho Hung-sun.25 Aug 2012 - 2:50am
In the softly lit dining room it was possible for diners to forget they were in a shopping mall. As the procession of traditional French comfort dishes and bistro fare came one after another, one could almost forget you were in Hong Kong as well.17 Aug 2012 - 4:00am
The fifth round of Towngas Young Master Chef took place on Wednesday. The head chef of European restaurant Whisk, Bjoern Alexander, imparted the wisdom of French cooking to our contestants.15 Aug 2012 - 11:23pm
Many of us can't wait for summer to come, but when it does, we may find ourselves not having much to do. We may feel like spicing things up a bit.
For this week's Top 10, we ask our readers about the craziest thing they've ever done or would like to try out for fun.
1 Sleeveless skating15 Aug 2012 - 11:23pm
I came across Chinese-American Ann Mah's blog (Adventures in Food, France and Beyond, annmah.net) just as she was packing up to leave Paris, France. Her husband, a diplomat, had received a new posting, so they were moving from the City of Lights to Washington, in the United States.29 Jul 2012 - 12:00am
2 large eggs
4-6 new potatoes
120 grams haricots verts (French green beans)
1 tuna fillet, about 300 grams and at least 1.5cm thick
20ml extra virgin olive oil
8 cherry tomatoes
1/2 red pepper, cut into strips
1/4 red onion, cut into thin rounds26 Jul 2012 - 12:00am
Quiches are very versatile and can be eaten warm or cold, and served with a salad and crusty bread.
Spinach and feta quiche
Shortcrust pastry is traditionally used for the base of quiches. Here we have an oatmeal crust which is high in fibre and gives more crunch.
175g rolled oats15 Jul 2012 - 12:00am
This dish started life as a way to use up leftover ratatouille, which I mixed with custard, put in a quiche shell and baked. While it tasted good, it was not attractive. This version has all the elements of a ratatouille but they're cooked separately, and only combined (with feta) just before being placed in the tart shell. When chilled, this dish makes great picnic fare.24 Jun 2012 - 12:00am
Classic dishes get up-to-the-minute makeovers to tickle the taste buds of adventurous diners.22 Jun 2012 - 12:00am
Hongkongers' love affair with French cafes and restaurants seems inexhaustible. Every month a new bistro or brasserie opens that looks as though it's been plucked straight from France and placed incongruously on a street in Hong Kong. And long-established haute cuisine establishments remain firm favourites among residents here.20 Jun 2012 - 12:00am