Dumpling pro G/F 243 Jaffe Road, Wan Chai Tel: 2877 2827
Grub: Mainly northeastern Chinese style, but with dishes from other regions.Wednesday, 15 August, 2012, 11:03pm
Pricey traditional foods have triggered public complaints during previous Dragon Boat festivals, and this year is no exception.23 Jun 2012 - 12:00am
New ways of cooking and skilful use of different ingredients extend the boundaries of an ancient cuisine.22 Jun 2012 - 12:00am
CJ Mixed Vegetable and Pork Dumplings
The packaging of these Korean dumplings says they will be ready in three minutes, about half the time that the other sampled varieties required, but that's simply because they're roughly half the size. These seem to be filled mostly with pork and tofu and are rather firm. The overpowering taste of pepper, however, is slightly off-putting.7 Jun 2012 - 12:00am
If you haven't visited the Asia Society Hong Kong Centre in Admiralty, there's now another incentive to check out the former military explosives site.11 May 2012 - 12:00am
Since Mandy Nathali opened her private kitchen in 2010, Hongkongers have been lining up to sample her authentic Caribbean fare. Ackee and saltfish (a yellow fruit that 'tastes like scrambled eggs', paired with salted cod), jerk chicken, fish and crab curries, among other exotic dishes, are served at her villa overlooking Sai Kung town.26 Apr 2012 - 12:00am
Boiled white rice is the mainstay of Asian cuisine. But it's not particularly nutritious. Unmilled rice - such as brown and red varieties - contains more nutrients than polished white rice.
Red and brown rice are also better sources of fibre: 100g of brown rice provides 2.8g of fibre, red rice 2g, and white rice only 0.6g.15 Apr 2012 - 12:00am
The Monogamous Chinese 59 Caine Road (the entrance is in an alley under the big escalator) Soho Hong Kong Tel: 2523 2872
Grub: Chinese (Sichuan and Beijing styles)
Vibe: It's a curious name, which the waitress said reflects the loyalty and dedication the chef and staff bring to their culinary craft.25 Mar 2012 - 12:00am
As the Lunar New Year rolls round once again, we look at how some of Hong Kong's personalities celebrated in their childhood, and discover which traditions they have held on to.
Bonnie Gokson (restaurateur and owner of Sevva)22 Jan 2012 - 12:00am
Hongkongers are eating increasingly lighter, less greasy fare at Lunar New Year. Tradition certainly still plays a big part in the festivities: ingredients such as dried oyster, and black fungus that looks like hair, are still at the heart of the spring celebration.19 Jan 2012 - 12:00am