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  • Jul 13, 2014
  • Updated: 7:28pm

Singaporean Cuisine

Legend: Clap of thunder on a plain

Often eaten as a snack in northern China, deep-fried rice clusters called guoba are eaten as a main dish in the rest of the country, served just-fried and with sauce poured over the top, tableside.

Thursday, 11 October, 2012, 9:45am

Cuisine Raja

30A Sai Kung Tai Street, Sai Kung Tel: 5499 7344 Open: noon-10pm, Wednesday to Monday Cuisine: seafood and Indonesian/Malaysian

Price: HK$250 not including drinks or the service charge.

15 Aug 2012 - 11:11pm

Restaurants

Cantonese

Ah Yat Harbour View Restaurant

29/F iSQUARE, 63 Nathan Road, Tsim Sha Tsui. Tel: 2328 0983. Signature dishes: chilled fresh abalone slices, house-made pork roulade, fish maw and corn soup, braised mushrooms and goose web in hotpot, Ah Yat fried rice, lettuce and clams with prawn paste. $$$$$

Celebrity Cuisine

15 Aug 2012 - 10:46pm

Culinary charmer feels the love

Norman Musa is a self-taught Malaysian chef who has created a successful restaurant career in Britain based on forays to his home country. His Ning restaurants in Manchester and York specialise in Malay cuisine, with a little Thai, Chinese and Indian influence.

15 Aug 2012 - 10:46pm

Restaurants

Chinese - General

Above & Beyond

28/F Hotel Icon, 17 Science Museum Road, Tsim Sha Tsui East. Tel: 3400 1318. Signature dishes: oolong tea-smoked egg with black truffles, marinated shredded duck, chicken and jellyfish with cantaloupe and honeydew, pan-seared Kagoshima pork belly with raisins and osmanthus, glutinous rice steamed with coral crab. $$$$$

26 Jul 2012 - 12:00am

The lion's share

The dim sum brunch at Jiang-Nan Chun in Singapore's Four Seasons Hotel is a popular weekend ritual. For S$58 (HK$355) a head, you'll get Peking duck, a choice of fish and meat mains and an unlimited amount of dim sum from about 100 choices.

5 Jul 2012 - 12:00am

Table talk

Cantonese master chef Qui Wei Guo from the White Swan Hotel in Guangzhou will make dim sum lunch dishes from Monday to July 15 at Above & Beyond at the Hotel Icon in Tsim Sha Tsui. Dishes include baked chicken liver pastry, steamed duck's web with abalone, steamed pork belly with pomelo skin, and deep-fried bananas stuffed with red bean paste. Bookings: 34001318

28 Jun 2012 - 12:00am

Satay King

Satay King 9/F Causeway Bay Plaza Phase 1, 489 Hennessy Road, Causeway Bay Tel 2893 6667

Grub: Mostly Southeast Asian, though there are some Korean and Japanese dishes.

24 Jun 2012 - 12:00am

Humble rice dumplings dressed up to thrill

Pricey traditional foods have triggered public complaints during previous Dragon Boat festivals, and this year is no exception.

23 Jun 2012 - 12:00am

Table talk

Maxime Bazart of the organic Spanish winery, Pares Balta, will host the Cottage Vineyards dinner on Tuesday at the Kee Club in Central. The four-course dinner includes a main course of pan-fried sea bass with paella rice and crunchy zucchini flower, paired with the Pares Balta Hisenda Miret 2007, Pares Balta Electio 2006, Dominio Romano Ribera del Duero 2007, and Vinyes Domenech Furvus 2008.

21 Jun 2012 - 12:00am

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