Soups are an important part of any Chinese meal. Being Shanghainese, I grew up with two-ingredient soups that were ready to be served after one hour of boiling: chicken and shiitake mushroom; pork and carrot; tomato and egg.Tuesday, 21 May, 2013, 11:57am
Two delicious, simple soups; one casual, one comforting.20 Oct 2012 - 11:34pm
This is a dish I make whenever I need to cook something quickly to pack into the bento boxes I take to work. I just add cooked rice, Japanese or Korean pickles and some fruit, which makes a balanced meal.15 Aug 2012 - 10:46pm
Shop OTG01, G/F Ocean Terminal, Harbour City, Tsim Sha Tsui Tel: 2383 6600 Open: 11am-11pm Cuisine: fusion (Thai and other Asian) and Western
Price: about HK$500 a head, not including drinks or service charge.26 Jul 2012 - 12:00am
G/F Golden Dragon Building, 41-43 Tang Lung Street, Causeway Bay Tel: 2591 1821 Open: noon-3pm, 6pm-midnight Cuisine: Japanese, specialising in DIY horumon-yaki (barbecued offal)
Price: about HK$175 without drinks or the service charge.
Ambience: the small tables are very close together, and the gas grill takes up much of the tabletop.21 Jun 2012 - 12:00am
Available fresh, frozen or canned, sweetcorn is rich in fibre, B group vitamins, vitamins A and C, magnesium, phosphorous and manganese.
This delicious and versatile vegetable is abundant in antioxidants such as anthocyanins, ferulic acid, coumaric acid and zeaxanthin that help fight diseases such as heart disease, diabetes and certain types of cancers.17 Jun 2012 - 12:00am
Room 7083, 7/F, Dragon Centre, 37 Yen Chow Street, Sham Shui Po Tel: 3487 0989 Open: 11am-3pm, 6pm-9pm, although they close early if they run out of noodles. Cuisine: Japanese noodles, or to be specific, tsukemen - room temperature noodles served with the warm dipping broth on the side.
Price: less than HK$100 without drinks and the service charge.14 Jun 2012 - 12:00am
The theory and practice of maintaining health through diet has a long history in China, reaching as far back as the 6th century BC and the founder of Taoism, Lao Tzu. An expression that sums up this belief, that is thought to have been around for almost as long, says 'medicine and food are from the same source'.14 Jun 2012 - 12:00am
I'm not sure what the appeal is of the 'super long' noodles in this Itsuki brand of instant ramen. I did a double take when I saw the price - HK$69, but when you realise that each pack serves three, it doesn't seem as expensive. Instant noodles are pure comfort food for many of us, and the Japanese brands tend to do them the best.10 Jun 2012 - 12:00am
11 Hing Wan Street, Wan Chai Tel: 2915 2261 Open: 11.30am-10pm Cuisine: modern Chinese noodle house
Price: about HK$110 without drinks or the service charge.31 May 2012 - 12:00am
Shop B2, 101/F ICC 1 Austin Road West, Tsim Sha Tsui Tel: 2673 3839 Open: 11.30am-3pm, 6pm-11pm Cuisine: mostly Shanghainese
Price: for dinner, there's a minimum of HK$500 per person, and we reached that without even trying, although we ordered moderately and avoided the dried seafood dishes.31 May 2012 - 12:00am
Chinese - General
2/F Sheraton Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui. Tel: 2369 1111 ext 3991. Signature dishes: braised bean curd skin rolls filled with assorted vegetables and mushrooms, Peking duck, roasted suckling pig, mango pudding with gold leaf. $$$
The Chairman26 Apr 2012 - 12:00am
5 Gough Street, Central Tel: 2850 6009 Open: 11am-4pm (Saturday and Sunday, noon-6pm) Cuisine: Japanese
Price: less than HK$100 without drinks. No service charge.
Ambience: we were lucky enough to snag four seats in front of the low counter of the open kitchen so we could watch the preparation of all the dishes.26 Apr 2012 - 12:00am
18C Sharp Street West, Causeway Bay Tel: 2893 2699 Open: Monday-Saturday noon-3pm, 6pm-9pm Cuisine: ramen
Price: less than HK$100 per person without drinks. No service charge.15 Mar 2012 - 12:00am
How did you become interested in ramen? 'In 1984, I was running a restaurant-bar that served lots of trendy, young people - good-looking girls, cool-looking guys, nice couples. After work, I would go out to eat and very often I had ramen, at places where the customers were grumpy-looking middle-aged men.19 Feb 2012 - 12:00am