Are you a vegetarian? I used to be. It started when I arrived in China, in 1988, and saw how much wonderful stuff can be made with just vegetables, oil, spices and a great cooking heritage.22 Jul 2012 - 12:00am
Classic dishes get up-to-the-minute makeovers to tickle the taste buds of adventurous diners.22 Jun 2012 - 12:00am
It's Father's Day next week, but if you want to make this dish for him, you'll need to plan ahead. Order the whole suckling pig from your pork butcher well in advance.
Whole roast suckling pig (pictured)10 Jun 2012 - 12:00am
A new documentary series on Chinese cuisine airing on CCTV has set food lovers abuzz over the nation's rich culinary history, while inadvertently raising a new level of disgust over the seemingly endless food safety scandals.3 Jun 2012 - 12:00am
405-419C Lockhart Road Causeway Bay Tel: 2574 4111 Open: 11am-3am (Sundays from 5pm) Cuisine: Sichuan
Price: about HK$180 without drinks and the service charge.
Ambience: the rough wooden tables and chairs and the red lanterns at the entrance give it a slightly retro feel.
Pros: the waiting staff are smiling and friendly.3 May 2012 - 12:00am
How did you become a chef? 'From an early age, I appreciated nice food. I spent a lot of time with my grandmother when I was growing up and she cooked everything from scratch - nothing was pre-made. I love the challenge of cooking, and how it's different every day.1 Apr 2012 - 12:00am
Robert Comte, owner of Domaine de la Truffiere in Burgundy, will host a dinner at the Entourage restaurant in Central on March 28. The five-course menu includes seared turbot with a roasted tiger prawn and mussel emulsion with the winery's Corton-Charlemagne Grand Cru 2009 in magnum; and pan-fried honey duck breast with rosemary and pine nut jus paired with Vosne-Romanee Vieilles Vignes 2008.22 Mar 2012 - 12:00am
I love soup - every time I cook it, I wonder why I don't make it more often. People have been making soup since mankind learned to boil water, but in the hands of a careful cook, it can be absolutely delicious, even if it's made up of odds and ends out of the fridge.11 Mar 2012 - 12:00am
I order sweetbreads whenever I see them on the menu - which unfortunately is quite rare. Sweetbreads are the pancreas and thymus glands of young animals - usually veal and lamb (although I've never tasted the latter). The thymus gland is said to be the superior option but I've never seen it sold on its own.4 Mar 2012 - 12:00am