Fish farms finding chefs' support

Lloyd Moskalik of OceanEthix at a fish farm in Fo Tan. Photo: Dickson Lee

As fish stocks in the oceans continue to decline, aquaculture is supplying an increasing proportion of the seafood we consume.

Chefs and gourmets, of course, prefer fish caught in the wild and resist settling for a perceived inferior alternative.

Friday, 5 April, 2013, 10:49am 1 comment

A hot and spicy dish from the end of the world

Chef Andrea Oschetti and his wife recently spent five days enjoying the raw beauty and pristine wilderness of the remote Isla Navarino.

At the end of the world, at the bottom of South America, just short of Antarctica, is Isla Navarino. This remote island looks south to Cape Horn and its fearsome sea. 

19 Feb 2013 - 10:25am

Trawl ban may bring threatened species back into local waters

Keung Pak-ho

Despite the general scepticism, there are still those who are optimistic about the trawling ban.

Fisheries officials, marine scientists and fishermen expect local waters to soon be teeming with more shrimps, crabs and fish, although they believe that some species may well be gone for good.

29 Dec 2012 - 4:17am

Meaty offering

Lamb Chops and steak at Carnevino

It's fair to say that Lupa - Mario Batali and Joe Bastianich's Roman-style trattoria and first Hong Kong dining venture - had a few teething issues. So it was with some trepidation that we visited Carnevino, the luxe steakhouse opened by the celebrity restaurateurs.

Thankfully, our worries were assuaged from our first sip of Friulano from Bastianich's own Italian vineyard.

15 Nov 2012 - 12:31am

Briefs, October 28, 2012

Manslaughter part of probe into beauty case

8 May 2015 - 10:02am

Seasons: shiso simple

Photo: Shutterstock


Shiso is one of the most distinctive of herbs: once tasted, it's hard to forget its strong flavour and scent. The plant is part of the mint family and, like mint, it has a refreshing, palate-cleansing flavour. The wide leaves, which can be green or purple, have jagged edges, and the pretty, tiny, white or lavender shiso flowers are also edible.

6 Oct 2012 - 11:54pm

Books: Oishinbo



30 Aug 2012 - 7:25pm

Kiyoshi Sushi

Shop 1-2, 9/F Moretown Commercial Building, 108 Electric Road, Tin Hau Tel: 2578 2161 Open: Thursday to Tuesday noon-3pm, 6-11pm Cuisine: Japanese

Price: about HK$425 without drinks. There's no service charge.

Ambience: friendly. Some of the other customers seem to be regulars at this two-month-old restaurant.

15 Aug 2012 - 10:47pm

Hachi Japanese Restaurant

8/F Circle Tower, 28 Tang Lung Street, Causeway Bay Tel: 2575 2257 Open: noon-3pm, 6pm-10.30pm Cuisine: Japanese

Price: about HK$250 without drinks or the service charge.

Ambience: friendly and quiet. We were happy to have booked, because the main dining area was full. There's a smaller private room.

19 Jul 2012 - 12:00am


6/F Circle Tower, 28 Tang Lung Street, Causeway Bay Tel: 2893 9697 Open: noon-3pm, 6pm-midnight Cuisine: Japanese

Price: about HK$255 without drinks or the service charge.

Ambience: the cheap and cheerful interior was izakaya-like in style.

5 Jul 2012 - 12:00am

Trip to Italy brings lobster inspiration

Some chefs look for inspiration in traditional recipes and local markets. Others, like Vittorio Lucariello, travel farther afield.

15 Jun 2012 - 12:00am


Marks & Spencer Portuguese Sardines in Olive Oil

120 grams for HK$23, Marks & Spencer

These sardines were caught in the northeast Atlantic Ocean and are certified sustainable seafood. Thick and chunky, there are three pieces in each tin, without skins.

Verdict: a tad overcooked, fishy, and too many bones and scales.

12 Jun 2012 - 12:00am

Away with the tides of time

Here's a question for your next quiz night: what was Hong Kong's most important economic activity until the late 1940s? Certainly not banking and financial services, much less shipping or tourism. And while textiles, plastics, food processing and other light manufacturing industries were increasingly important, they didn't really get a look in until the early 50s.

3 Jun 2012 - 12:00am

Okaki Oyster Bar

128 Tung Lo Wan Road, Tai Hang Tel: 2578 2826 Open: noon-3pm, 5pm-11pm Cuisine: seafood

Price: about HK$600 without drinks and the service charge.

Ambience: the interiors are a mishmash of styles: black carpet on the wall against which there are black banquette seats. The bathrooms are best described as Goth tiki.

3 May 2012 - 12:00am

A prehistoric treat from the deep

Soft and slimy, the sea cucumber couldn't be further from the cool vegetable it's named after - apart from its shape. The bottom dweller, of which there are more than 1,000 species, ranges in size from 2cm to a few metres long and has been around for 400 million years.

10 Apr 2012 - 12:00am