Once a seasonal treat, Hong Kong restaurants now offer hotpot all year round. But the dish is at its most gratifying on a cold winter's night.Thursday, 8 November, 2012, 9:48am 1 comment
This is an easy dish that doesn't require any cooking, other than toasting the cumin seeds. It can be served as soon as you make it, but if you have the time it's even better if you chill the soup for about an hour, so the flavours have time to blend and develop. You need to use really sweet, ripe tomatoes or the soup will be tasteless.21 Jun 2012 - 12:00am
Before supermarkets ruled the gastronomic world, before produce was available any time, anywhere, and before food miles had ever been heard of, the world ate seasonally.7 Jun 2012 - 12:00am
Sze gwa goes by various names, such as angled loofah, ridged gourd and Chinese okra (it does resemble a large version of Western okra, aka lady fingers, although they're not related). It doesn't look the most enticing of vegetables - it's long, tapered (and sometimes curved) and the skin is (or should be) dull with a slightly rough texture.11 Mar 2012 - 12:00am
The Ritz-Carlton's Chef's Table has been set.
In a private dining room on the 102nd floor of the International Commerce Centre, Kowloon, executive chef Peter Find and his team will be serving customised dinners of up to 12 courses featuring seasonal produce.
'Guests are booking a unique experience - and everything is personalised,' Find says.4 Mar 2012 - 12:00am
It was incorrectly stated in CitySeen yesterday that shark's fin soup was served at a party hosted by Lancome at The Ritz-Carlton hotel. Shark's fin soup is not on any menu at The Ritz-Carlton. We apologise for the error.28 Feb 2012 - 12:00am
Talk of Hong Kong's music industry struggling to produce good new releases has been proved wrong by Supper Moment's debut album, Heartbeat Again. The group's release is full of vitality - all fresh, nice-sounding songs.2 Dec 2011 - 12:00am
Minestrone is a tomato-based soup with lots of vegetables and rice or pasta. It comes from Italy and makes a filling meal.
You can use whatever vegetables you have sitting in your fridge.
Equipment you will need
Large saucepan with lid
Wooden spoon21 Oct 2011 - 12:00am
At the Beyond Miraculous cocktail party La Mer threw for special guests at the Grand Hyatt Ballroom, the brand reiterated its founding scientist's exploration of marine nutrients - over the course of 6,000 experiments - to achieve a patented Miracle Broth with regenerative properties for the skin.4 Oct 2011 - 12:00am
Much has been written about Guangzhou's African community, which numbers anywhere between 30,000 and 200,000, depending on your source.
Sino-African trade volumes exceeded US$110 billion last year, and much of that trade seems to happen in part of the bustling metropolis commonly referred to by monikers such as 'Little Africa'.29 Sep 2011 - 12:00am
Soup was always served hot when I was growing up, never cold. The first chilled soup I tasted - vichyssoise, eaten at a nice French restaurant in California - seemed strange at first. But, by the time I'd finished, the taste had won me over and it's still one of my favourite soups on hot days.11 Sep 2011 - 12:00am
Standout restaurants in the main hotpot categories:
Trendy9 Dec 2010 - 12:00am
I love mushrooms but I know many people who can't stand them, primarily because of their slippery texture. These people are missing out, though, because mushrooms are versatile, adding their own taste to a dish and absorbing the flavour of whatever ingredients they're cooked with.
Mushroom soup with truffle oil and mushroom toast (pictured)5 Dec 2010 - 12:00am
The taste and texture of a slim, young carrot, eaten within minutes of being plucked, is different from that of a thick, dried-out vegetable that has been kept in cold storage for months. It's something I've experienced only once, a long time ago, but I still remember how delicate and tender it was.9 May 2010 - 12:00am
It was another test of willpower for American-Chinese model Jessica Cambensy when she was invited as guest of honour to help launch a range of traditional Chinese desserts at Starbucks' retro-themed outlet in Central.7 May 2010 - 12:00am