Sauces | South China Morning Post
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  • Feb 1, 2015
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Seasons: caper crusade

Photo: Shutterstock


I've made pickles from many types of fruit and vegetable, but I've never had the chance to pickle capers - because I've never been able to get my hands on the plant.

Sunday, 14 October, 2012, 12:17am

Chao Hui Guan

Chao Hui Guan G/F Federal Mansion, 544-554 Fuk Wing Street, Cheung Sha Wan Tel: 2682 9118 Open: 11.30am-3pm, 6pm-1am Cuisine: Chiu Chow

Price: about HK$200 without drinks or service charge.

15 Aug 2012 - 10:46pm

Shanghai Lo

1/F, 5 Tonnochy Road, Wan Chai Tel: 3125 3232 Open: noon-10pm Cuisine: Shanghainese

Price: about HK$280 without drinks or the service charge.

19 Jul 2012 - 12:00am

Champagne sabayon

Making a sabayon requires a strong arm because the sauce needs to be whisked constantly. It can be made with leftover champagne, but it's even nicer if you open a fresh bottle, using part of it for the sabayon and then serving the rest well-chilled as an accompaniment.

14 Jun 2012 - 12:00am

Double dipping

Fried fish is common in most cultures, from ethereally light tempura in Japan to Britain's heavier fish 'n' chips. Frying fish is quick and efficient, although it does use a large amount of oil (which should only be reused for frying more fish; if you use it to cook other ingredients, they'll taste of fish).

20 May 2012 - 12:00am

The Monogamous Chinese

59 Caine Road, Central Tel: 2523 2872 Open: Monday-Friday noon-3pm, 6pm-11pm (on Friday until midnight), Saturday and Sunday 11am-midnight Cuisine: Sichuan and Beijing

Price: about HK$270 without drinks or service charge.

26 Apr 2012 - 12:00am

Chicken HOF & soju

Kam Kok Mansion, 79 Kimberley Road, Tsim Sha Tsui Tel: 2375 8080 Open: 5pm-4am Cuisine: Korean

Price: about HK$125 without drinks and the service charge.

12 Apr 2012 - 12:00am

Oyster 18

18 Tsing Fung Street, Tin Hau Tel: 2570 0208 Open: noon-2.30pm, 5pm-1am Cuisine: Oysters and Western

Price: about HK$400 without drinks and service charge.

2 Feb 2012 - 12:00am

Shellfish ways

Scallops come in many varieties and sizes, from sweet bay scallops that are less than 1cm in diameter to large, dense sea scallops. I only buy (and eat) fresh scallops; the frozen types are not worth the bother. The best selection of fresh scallops can be found at the better wet markets.

20 Nov 2011 - 12:00am

Hot Sauce


27 Oct 2011 - 12:00am

Raw deal

I always have at least two containers of egg white lurking in the back of my fridge and freezer. They're leftovers from cooking and baking, the yolks having been used in preparations such as hollandaise, bearnaise and other emulsified sauces, or for pastry cream, creme anglaise and other custards.

23 Oct 2011 - 12:00am

Yvonna Law

Yvonna Law Shuk-man isn't a huge fan of healthy food, but her most recent favourite dish was the sweet and sour prawns at Home Feel, a restaurant she says cooks home-style dishes with less oil and salt.

15 Sep 2011 - 12:00am

With no food for emperor, a dish is born

China's Jiangsu and Zhejiang provinces are known for their freshwater fish, thanks to the many lakes and rivers that weave through the region, including Suzhou, known as 'the Venice of the East'. One of the area's most well-known dishes is the curiously named squirrelfish.

9 Jun 2011 - 12:00am

Donka Diner

11/F, Stanley, 11 Stanley Street, Central Tel: 2811 5611 Open: Monday-Saturday, noon-4pm, 6pm-9.30pm Cuisine: Japanese fusion

Price: about HK$200 without drinks and the service charge.

2 Jun 2011 - 12:00am

At Elizabeth David's Table - Her Very Best Everyday Recipes

At Elizabeth David's Table - Her Very Best Everyday Recipes Compiled by Jill Norman

22 May 2011 - 12:00am