Inaki Aizpitarte of Le Chateaubriand in Paris is cooking tomorrow night at the Agnes B Le Pain Grille at Cubus in Causeway Bay.Thursday, 19 April, 2012, 12:00am
What fish? There is no fish in this dish - obviously, or it wouldn't be called vegetarian.
You might be wondering, then, why does the word 'fish' even feature in the recipe name? Well, perhaps you should take that up with the restaurant chain that provided this recipe - Kung Tak Lam Shanghai Vegetarian Cuisine.27 Mar 2012 - 12:00am
Although I dislike cold weather, I love winter food - game meats, slow-cooked casseroles, braised dishes and rich, warm desserts. These two Chinese dishes are perfect to serve at this time of year.
Chicken with chestnuts (pictured)22 Jan 2012 - 12:00am
In the story headlined 'Red tape, faults blight arts centre' on City page 1 on Saturday, curator Andrew Lam Hon-kin was quoted as having ruled out the idea of a poon choi feast. The idea was actually banned by the management of the Jockey Club Creative Arts Centre. The error was introduced in the editing process.13 Jan 2009 - 12:00am
2/F Parekh House, 63 Wyndham Street, Central
Tel: 2537 7060
Open: Monday-Saturday noon-3pm, 6.30pm-11pm
Cuisine: Hakka25 Oct 2007 - 12:00am
First-time restaurateur Wendy Cheung Wing-yan and two partners are striving to preserve one of Hong Kong's ethnic cuisines. Their restaurant, Hakka Ye Ye, pays homage to Cheung's heritage: its name is a tribute to her grandfather, whom she says once owned a Hakka restaurant in Kowloon City.23 Sep 2007 - 12:00am
Samples of dried bamboo fungus from a supplier in Wan Chai and a poon choi manufacturer failed to meet hygiene standards in a test by the Centre for Food Safety in the run-up to the Lunar New Year.8 Feb 2007 - 12:00am
Lovers of Hakka food know the best place to indulge their habit in Causeway Bay is Chuen Cheung Kui, opposite Lee Theatre Plaza. It is famous for fabulous food and cheap prices ... and infamous for gruff, impatient waiters, non-existent decor and a no-booking policy, which means long waits during peak hours.13 Jun 2004 - 12:00am
The Sichuan preserved mustard vegetable known as cha choi is not pretty - it's a mis-shappen, khaki lump covered with reddish-orange chilli paste. The flavour, however, is mouthwatering - spicy, salty and sour with a crisp texture.21 Mar 2004 - 12:00am