Although pesto is easy to make, buying the Italian basil can be costly. I use good commercial brands of pesto; the types sold in the frozen or refrigerated sections of supermarkets are much better than the stuff that contains lots of ingredients to make it shelf-stable.Thursday, 1 December, 2011, 12:00am
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
The concept for Brother and Sister was the brainchild of Gilbert and Cindy Yeung, and mixes retail and dining elements in a spacious area of the 1881 development at the former Marine Police Headquarters in Kowloon.29 May 2010 - 12:00am
Shop 3101, Podium Level 3, IFC Mall, Central Tel: 2393 3812 Open: noon-2.30pm, 6pm-10.30pm
Price: About HK$700 without drinks and before adding the service charge.
Ambience: Posh but not formal. Fellow diners were a good mix of people on expense accounts, dating couples and women having a girls' night out.18 Feb 2010 - 12:00am
The scallops we know as 'fanback' are called razor fish in some parts of the world. They got the name because the razor-sharp shells, which often protrude out of the mud, can seriously cut a predator - human or otherwise. They're sweet with a light texture but contain a lot of water so can shrink rapidly during cooking.7 May 2009 - 12:00am
Ambience This bistro and bar offers an attractively designed space in white, dusty olive and deep browns with a mural of leafy ferns running along the entrance walls at shoulder height. The large sliding glass doors at the back offer views of tall trees and apartments.
Cost HK$200-HK$350 per person.23 Apr 2009 - 12:00am
Until the end of the month, La Fourchette in Pacific Place is featuring a prix-fixe dinner menu - with the choice of any dish from the extensive ?la carte list - of two courses for HK$168 plus 10 per cent or three for HK$218. The appetisers include dishes such as pan-fried goose liver on fruit compote with light sweet and sour sauce or traditional French charcuterie platter.19 Feb 2009 - 12:00am
Scallop dishes can range from simple to elaborate. At home, I cook the former and order the more complex preparations in restaurants. The following dishes are easy and let the sweetness of the fresh scallops shine.
Steamed scallops with garlic and chillies (pictured)
12 large sea scallops
30 grams (half a small packet) mung bean noodles11 Mar 2007 - 12:00am
Seafood and Hong Kong are synonymous for many people. A hotel buffet has only to mention seafood in its publicity leaflets and all the tables get booked. Researching for this article, we even stumbled on a Mongolian barbecue spot promoting a seafood buffet, even though Mongolia is nowhere near the sea.25 Aug 2006 - 12:00am
Make room on your kitchen shelves, strap on your ankle guards and get ready to stand your ground against determined grannies: it's time for the Summer International Food Expo in Heng Fa Chuen.4 Jun 2006 - 12:00am
WE served the best yakitori,' declares the signboard outside Sekiwake. Amusingly audacious (and benignly daft) the statement captures the character of this Japanese restaurant, situated on the ground floor of the Bank Of America Tower.26 Nov 2000 - 12:00am
Three cases of shellfish poisoning involving seven people eating scallops at home have been reported in the past three weeks.
The Department of Health yesterday issued a warning on the dangers involved in eating scallops.8 May 1999 - 12:00am
GOT a call from Russell Gish, general manager at Jimmy's Kitchen yesterday, who was sad that we could ever have imagined that their dish ''Fillet Sole Aberdeen'' might possibly come from the local fishing village of that name.19 Jul 1994 - 12:00am
ONE of the mouth-watering aspects of this year's Hongkong Food Festival is the wide variety of seafood on offer.
And to tempt the taste buds, a wander up to the Hilton Hotel's Eagle's Nest restaurant is strongly advised.
On Monday, top chef Mr Simon Ho is taking a break from astounding guests on a daily basis with his culinary delights.12 Mar 1993 - 12:00am