2/F, LKF Tower, 33 Wyndham Street, Lan Kwai Fong, Central Tel: 2869 9986 Open: Monday-Saturday noon-2.30pm, 6.30pm-10.30pm (until late on Friday and Saturday)
Cuisine: contemporary EuropeanThursday, 24 February, 2011, 12:00am
People have been warned not to eat fresh scallops for the time being after 17 cases of paralytic shellfish poisoning in the past three days.
The Centre for Health protection said the affected people, in nine groups, comprised six men and 11 women aged 17 to 69.
They fell ill between Saturday and yesterday after cooking and eating the scallops at home.18 May 2010 - 12:00am
It's the month when everyone talks about Copenhagen and worries about climate change. So the Hong Kong and China Gas Co sees an opportunity and has a lead on everyone else. Its restaurants are introducing a 'low carbon' menu for the festive season. So forget about Maine lobsters, Japanese yesso scallops or California strawberries.12 Dec 2009 - 12:00am
Why would you use Japanese scallops to make quenelles? Because they're large and supremely tasty. If you need another reason, larger scallops have longer fibres and, in a quenelle mixture, that gives extra textural support that would otherwise be handed over to the cream and egg.9 Jul 2009 - 12:00am
Scallops are prized for their sweet, subtle taste and silken texture - which can be ruined if the shellfish are overcooked. The freshest (and most reasonably priced) scallops are purchased live from a wet market; have the vendor clean them and cut the muscle attaching them to the shell.3 May 2009 - 12:00am
WWF introduced ocean-friendly lunchboxes to about 700 college students yesterday, and aims to bring the new practice to at least five, possibly 10, more schools next year.8 Dec 2007 - 12:00am
The Centre for Food Safety yesterday issued another warning against eating scallops after seven more samples of the bivalves from around the city were found to contain paralytic shellfish toxin. The samples contained toxin levels ranging from 1,120 to 2,560 micrograms per 100 grams.4 May 2007 - 12:00am
The contaminated scallop sample revealed by health officials on Friday is believed to have been imported from the mainland, seafood traders said.
The Centre for Food Safety issued a warning not to eat scallops after a sample was found to contain a toxin that can cause paralysis or death.29 Apr 2007 - 12:00am
The attractive 'packaging' of scallops isn't just false advertising, because inside the pretty shell is sweet, succulent meat.11 Mar 2007 - 12:00am
It's amazing how the hard-working muscle of a scallop can be so succulent and tender. But the delicate, protein texture can easily turn into cardboard if over-heated. Scallops also have a tendency to shrink, which squeezes out their delicious juices.23 Feb 2006 - 12:00am