Mousse | South China Morning Post
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  • Apr 20, 2015
  • Updated: 1:37am


The Paris Cookbook

The Paris Cookbook By Patricia Wells

Sunday, 8 July, 2012, 12:00am

Diners feast on Nordic classics - and try to find room for dessert

At the preview dinner for the launch of Finds' special eighth-anniversary classics menu, guests were treated to a banquet table heavily laden with the best dishes served up by the Nordic restaurant over the years.

22 Mar 2012 - 12:00am

Cocolat - Extraordinary Chocolate Desserts

Cocolat - Extraordinary Chocolate Desserts By Alice Medrich

Alice Medrich's career was launched with a truffle. Not the prized fungus unearthed by trained dogs, but the cocoa-dusted, unevenly shaped confection named after the black truffles it's thought to resemble.

20 Nov 2011 - 12:00am

A spoonful of goodness

Spoons were first used by the Egyptians, who made them out of ivory, flint and slate. While the materials may have changed over the centuries, we still use spoons to cook and eat all kinds of food, including desserts, soups and stews.

9 Jul 2011 - 12:00am

This week we test: hair masks

Colouring or too much product damages the hair. Help is at hand in the form of hair treatment masks you can use at home.

Origins Conditioning Hair Oil (HK$240/30ml)

Good for emergency use. It's convenient, as the oil can be directly applied to your hair and immediately smoothes it. The only problem is the smell is not very attractive. Tel: 3188 1826

5 Oct 2008 - 12:00am

Royal Arcade, Melbourne

If you hate strip malls, rest assured you won't find any chain stores with names ending in '-mart' in the Royal Arcade. Set in the heart of Melbourne, the arcade is Australia's oldest shopping precinct and boasts a spectrum of intriguing boutiques.

9 Dec 2007 - 12:00am

Question 1

6 marks

A mum is talking to her friend about her two children, Ken and Vanessa. According to her, what good points and what bad points do her son and daughter have?

Question 2

6 marks

13 Mar 2006 - 12:00am

Italian delights

Angelini will open on Tuesday on the mezzanine floor of the Kowloon Shangri-La, in the space that once housed French restaurant Margaux. The 98-seat Italian restaurant is decorated with Murano glass pendant lights and earthy colours. There's a chef's table near the kitchen, where diners can watch their food being prepared.

18 Sep 2005 - 12:00am


Shop 2A, 2/F 75-77 Wyndham St, Central. Tel: 3101 2828

Open for dinner only

Cuisine: French

Ambience: Tends to be groups rather than couples getting cosy (although you won't feel out of place if there's just two of you). Music is played at a reasonable level. Lighting is low but you won't go blind trying to read the menu.

10 Mar 2005 - 12:00am

Pier pressure

Scheduled to open on Thursday is the Quarterdeck Club. The restaurant is at Fenwick Pier, where it replaces what used to be the best McDonald's in Hong Kong (the food was the same but it sold beer and had a fabulous view of the harbour).

6 Feb 2005 - 12:00am

The food

The interview took place at Country Cat cafe in Causeway Bay. Established 10 months ago, it has a feline theme, with four resident cats and cat-related decorations. The cafe offers beverages such as flower and fruit teas and coffee and a simple menu, including rice, pasta and noodles.

Special apple drink ($25)

Rating: 2/5

8 Oct 2004 - 12:00am

Poised for remains of the fray

Typhoon 8 is about to hit Hong Kong's failed Internet businesses.

By 'Typhoon 8', we don't mean the tropical storms now pestering the region.

We refer to the research Web site. The Internet company is starting a site for the buyers and sellers of other, less successful Internet companies.

25 Aug 2000 - 12:00am

Tender loving care the secret ingredient

RESTAURANTS and florists are working frantically to prepare for one of their busiest days of the year. Tomorrow - Valentine's Day - offices will be buzzing with girls comparing cost, size and rarity of the bouquets their boyfriends/husbands/secret admirers have sent.

13 Feb 2000 - 12:00am

Chocolate pie

This chocolate pie is very easy to make, especially if you buy a prepared shell. Fully line the frozen shell with a double layer of aluminium foil and fill with beans (this acts as a weight, so the dough doesn't puff up and the sides don't collapse).

5 Feb 1999 - 12:00am


If you don't expect to be given a chocolate egg this Easter or receive so many you don't know what to do with all the chocolate, try making this mousse from Oberdan Fieni, the pastry chef at the Conrad hotel, and give everyone a treat.

28 Mar 1997 - 12:00am