Like many other aspects of the Hong Kong culture, our culinary scene is largely driven by fads.Saturday, 6 April, 2013, 11:23am
If there is any doubt that the Hong Kong restaurant scene is experiencing a Latin Renaissance, look no further than the new taco joints that are popping up in Central. In the past twelve months, Mr. Taco Truck, Taco Chaca, Chicha, Brickhouse and Socialito opened all within the 100-yard radius of my office.6 Apr 2013 - 2:03am
Jalapeno poppers are one of those snacks you might be embarrassed to be seen eating, at least if you have a reputation for enjoying good food. They're kind of trashy, insofar as they're cheese-stuffed (and we're not talking unpasteurised, artisanal cheese) jalapeno chillies that are breaded then deep-fried.17 Nov 2012 - 11:13pm
Heat about 15ml cooking oil in a skillet, add the shallot and garlic and cook over a low flame until soft. Add the chicken, tomato purée and salt and pepper, and cook over a medium flame until the liquid has evaporated but the meat is still moist. Pour oil to the depth of about 5mm in a skillet, and place over a medium flame. The oil should be hot enough so when you dip the edge of a tortilla into it, it sizzles gently but does not brown.15 Nov 2012 - 10:22am
This is a delicious one-pot meal that can be made with very little effort. Serve the clams with good, crusty bread, to soak up the sauce.18 Oct 2012 - 5:47pm
22 Sep 2012 - 11:26pm
Napolina Large Pizza Bases
HK$38.50 for 300 grams, Gourmet
This two-pack of pizza crusts from Italy makes whipping up a weeknight pie a breeze. Spread on toppings, bake at 200 degrees Celsius in an oven for 10 minutes and dinner is served.
Verdict: surprisingly light and crispy, and does not overpower toppings or leave you feeling bloated.4 Sep 2012 - 11:28am
The taco is perhaps the perfect street food. It's deceptively simple, often no more than three ingredients, sometimes only two, on the most basic of conveyances, a flat tortilla. But somehow a good taco transcends its humble construction to become something greater.26 Jul 2012 - 12:00am
The Bloody Mary is a good illustration of the proverbial wisdom that success has many fathers, but failure is an orphan.12 Jul 2012 - 12:00am
The quesadilla is one of the first 'international' snacks I remember learning to make. When my brothers and I got home from school, we would have things such as instant noodles, rice crackers and dried cuttlefish - snacks that Asian children around the world seem to eat.24 Jun 2012 - 12:00am
You probably won't be tempted to taste a vegetable called 'corn smut', so let's use its Mexican name, huitlacoche (or cuitlacoche). It's a fungus that infects ears of corn - in other words, it's somewhat like a mushroom.24 Jun 2012 - 12:00am
Monterey Jack isn't the type of cheese you'll find on the cheese board of a Michelin-starred restaurant, nor is it something any connois-seur would wax rhapsodic about. It's a cheese that can be appreciated (in its own way) for its simplicity: it's a mild, straightforward cheese without any complex flavours.17 Jun 2012 - 12:00am
The North American cuisine I miss most is Mexican. While I love the traditional dishes, I also appreciate the modern fusion food sold at taco trucks in many United States cities, which mix Mexican ingredients with those of other cultures.27 May 2012 - 12:00am
G/F Tung Cheung Building, 1-11 Second Street, Sai Ying Pun Tel: 2559 9519 Open: noon-3pm, 5pm-10pm Cuisine: Mexican
Price: we ordered a lot and finished almost all of it, but the bill was only about HK$110 without drinks.19 Apr 2012 - 12:00am
A quesadilla is a Mexican sandwich using tortillas, which are made from flour or corn and look like big, soft pancakes. It can be served as an appetiser, snack or as a light lunch.
This is a basic recipe, but you can add other ingredients such as chicken, sweetcorn, red peppers, mushrooms or ham.
Equipment you will need
Mixing bowl16 Mar 2012 - 12:00am