• Tue
  • Sep 2, 2014
  • Updated: 9:36pm


Take 5: Egg tarts

Made with either a puff pastry or shortcrust base, this confection

is a Hong Kong institution. Janice Leung gets tarted up

Honolulu Coffee Shop

Thursday, 27 September, 2012, 10:02am

Restaruant review: Xenri D'Zen, Causeway Bay

3/F Jardine Centre, 50 Jardine's Bazaar, Causeway Bay

Tel: 3523 1955

Open: noon-2.30pm (last order), 6pm-10.30pm (last order)

Cuisine: "new kaiseki"

Price: at dinner there's a choice of a HK$900 set and HK$1,200 set, both with nine courses.

Ambience: we were the only diners in the restaurant.

20 Sep 2012 - 10:49am

The French confection

A few years ago, sweet lovers would have found it hard to buy macarons. But now these yummy little cakes are everywhere, and in every flavour you can imagine - from chocolate to wasabi.

The exact origin of the world-renowned dessert is not known. Many believe it was created by Italian-born French queen Catherine de Medici's Italian pastry chef.

15 Aug 2012 - 10:58pm


Mandarin Oriental Cake Shop

26 Jul 2012 - 12:00am

Quiche perfect for summer dish

Quiches are very versatile and can be eaten warm or cold, and served with a salad and crusty bread.

Spinach and feta quiche

Shortcrust pastry is traditionally used for the base of quiches. Here we have an oatmeal crust which is high in fibre and gives more crunch.



175g rolled oats

15 Jul 2012 - 12:00am

Go deep

This dish started life as a way to use up leftover ratatouille, which I mixed with custard, put in a quiche shell and baked. While it tasted good, it was not attractive. This version has all the elements of a ratatouille but they're cooked separately, and only combined (with feta) just before being placed in the tart shell. When chilled, this dish makes great picnic fare.

24 Jun 2012 - 12:00am

Jean-Francois Arnaud

How did you fall into a culinary career? 'I started my career when I was born. My grandfather and father were both chefs. That's why I've never thought of [having] another occupation. For me, now, it's not really work. I feel happy. It's not like people who go to the office and don't feel happy. For me, I need to work; I need to focus on money, but it's about pleasure ultimately.'

3 Jun 2012 - 12:00am

Light-as-a-feather French nibbles

Delicieux! Last week, two junior reporters met Towngas Cooking Centre's tutor Margaret Fu. She is an expert in Western cuisine, and she taught our junior reporters how to make gruyere cheese puffs. Check out the recipe and what our junior reporters learned:

Gruyere Cheese Puffs (Gougeres) Choux pastry:

240ml water

100 grams unsalted butter

1 Jun 2012 - 12:00am

Sweet as pie

Tarts and pies are inherently similar in that they have a filling inside a pastry base; but they're also very different. While tarts are pretty, delicate and refined, pies are hearty and homey. I tend to prefer the former, but for many fruit desserts I like pies because they're deeper and hold a lot more filling.

Banana cream pie (pictured)

6 May 2012 - 12:00am

Wife cakes

Roughly the size of a coaster, these flaky Cantonese pastries are filled with a paste made of winter melon and sugar. Sometimes called winter melon cakes, they are better known as wife cakes.

There are several stories about the pastry, and they all attribute its creation, or at least its inspiration, to a married woman.

26 Apr 2012 - 12:00am