Salade Nicoise


2 large eggs

4-6 new potatoes

120 grams haricots verts (French green beans)

1 tuna fillet, about 300 grams and at least 1.5cm thick

20ml extra virgin olive oil

Thursday, 26 July, 2012, 12:00am

Sweet and versatile

Mangoes are very popular in sweet Asian dishes - think mango pudding, lassi and yeung chi kam lo. But their sweetness can also act as a counterpoint to savoury dishes. Salads are the obvious idea - chop the mangoes up and chuck them into green salads, or salads with roast chicken or cold, cooked prawns.

18 Jul 2012 - 12:00am

On the shelf

I used to load my suitcase with bars of Dolfin chocolate whenever I visited Europe; it came in inventive, well-balanced flavours and I liked the packaging, which is similar to packets of loose tobacco. Sadly, in the move to Hong Kong stores, the packaging has changed, but at least I don't have to go to Europe to buy it.

20 May 2012 - 12:00am

FAB - French-American Bistro

30 Hollywood Road, Central Tel: 2810 1600 Open: 11am-2am Cuisine: French-American

Price: about HK$300 for a three-course meal without drinks or service charge.

Ambience: the bar, which has French doors that open on two sides to the street, is the main focus of this small space, with the restaurant in the back.

17 May 2012 - 12:00am

Green papaya salad

This Thai classic is refreshing in the summer heat. In Thailand, street vendors shred the papaya by holding it in one hand while whacking it with a sharp knife. They make it look easy, but it's safer to use the shredder attachment of a mandoline (be sure to use the hand guard), or to cut the papaya into thin, long strands using a sharp knife on a cutting board.

19 Apr 2012 - 12:00am

Caesar Salad

The invention of this famous salad - available all around the world from backstreet cafes to the grandest hotels - is credited to a man named Caesar Cardini, an Italian immigrant to the United States who had restaurants in San Diego and Tijuana, Mexico.

29 Mar 2012 - 12:00am

Travellers' checks

Flying food

25 Mar 2012 - 12:00am

Firm and fair: ling is just the thing for an absolute beginner

Ling - the largest member of the cod family, which grows to 2 metres long - is popular for its mild flavour, versatility and good value. The firm, white flesh stands up to all types of cooking - pan-frying, grilling or baking - making it simple to handle even for novice cooks.

28 Feb 2012 - 12:00am

Emperor of salads

Equipment you will need

Large, non-stick frying pan

Wooden spoon

2 plates

Kitchen paper

Garlic press


Chopping board



Weighing scales

Measuring jug

Small saucepan


24 Feb 2012 - 12:00am

A delicate touch and fresh ingredients needed for this exotic take on seafood

For a healthier fix, try this nutritional salad featured on the menu at Nobu in the InterContinental hotel.

1 Nov 2011 - 12:00am

Fresh salads, just the way they should be

Iris Cheung asks: 'I love fresh vegetable salads. But I think most dressings contain too much oil, which is not very healthy. Can you give me some ideas for lighter dressings for a mixed vegetable salad?'

Coleslaw with creamy cucumber dressing

2 Oct 2011 - 12:00am

Green and gold - now that's a winning combination

Brown rice, roasted nuts and kiwi fruit salad

This salad is great on its own or served with grilled chicken or fish.

Serves 4-6

Ready in 25 minutes

For the salad

1/4 cup pumpkin seeds, toasted

1/4 cup sunflower seeds, toasted

1/4 cup pine nuts, toasted

13 Sep 2011 - 12:00am

Crunch time

At Betty's Kitschen in IFC, creative minds are at play. Chef Jerome Lagarde's compressed watermelon salad, for instance, comes sous vide. The French vacuum-cooking technique changes the fruit's texture. 'The air and excessive water of the watermelon are taken out, making it more dense while maintaining the fresh flavours,' Lagarde explains.

4 Aug 2011 - 12:00am

The master's kitchen

On July 12, five YP junior reporters participated in a workshop hosted by Peter Find, the executive chef of the Hong Kong Ritz Carlton hotel. The students learned some cooking tricks and listened to a world-class chef tell them about his food philosophy.

28 Jul 2011 - 12:00am

It was laab at first bite

Hongkongers have a healthy appreciation for the spicy, tangy flavours of Thai food, and the territory's Thai community of 30,000 has much to offer. Since the 1990s, the five blocks of Kowloon City south of Carpenter Road Park and west of South Wall Road have been affectionately known as Little Thailand for their concentration of Thai-run shops and restaurants.

14 Jul 2011 - 12:00am