• Fri
  • Jul 25, 2014
  • Updated: 8:13am


Taiwan Yiping Huadiao Chicken

2/F, Top View Mansion 10 Canal Road West, Causeway Bay Tel: 2302 1999 Open: noon-3pm, 6pm-1am Cuisine: seafood and hotpot

Price: about HK$250 before the drinks and service charge.

Thursday, 8 September, 2011, 12:00am

Joon Ko

209 Jaffe Road, Wan Chai Tel: 2827 9287 Open: 11.30am-3.30pm, 5.30pm-11pm

Cuisine: Korean

Price: about HK$175 without drinks and the service charge.

Ambience: not much. The restaurant is small and tables are packed closely together. Two overhead televisions - on mute, thankfully - show Korean news and soap operas.

6 Jan 2011 - 12:00am

Willy Trullas Moreno

How did your adventure in China begin? 'I was working as the executive chef of Greater China for Spanish wine company Torres in 2007, doing wine dinners in cities like Hong Kong, Beijing, Guangzhou, Taipei and Shanghai, where I met a Japanese restaurateur. In early 2008, we opened El Willy [a Spanish restaurant in Shanghai].

5 Dec 2010 - 12:00am

Take root

Although loh bok - also known as white radish (or white turnip) or daikon - is available year-round, I've always thought of it as more of a winter vegetable. I especially associate this radish with the Lunar New Year; my relatives would make large pans of loh bok goh (steamed pudding) to give to their friends.

18 Jan 2009 - 12:00am

Indulge in the simple pleasures of life

Known for its Michelin-star restaurants and superb wines, the Grand Duchy has a unique food culture with French and German influences

LUXEMBOURG BOASTS more Michelin stars per square mile and per inhabitant than any other country. This seems hard to believe for such a small country with less than half a million people.

23 Jun 2006 - 12:00am

Contemporary - Harlan's


Shop 2075, L2, IFC Mall, 8 Finance Street, Central

2805 0566

The fare

Predominantly Continental dishes with an exotic Asian twist.

The ambience

Created by Harlan Goldstein, former chef at the Aberdeen Marine Club, this dining venue is stylish without being pretentious.

The cost

14 Oct 2005 - 12:00am


I used to think paprika was like a chilli powder or cayenne that had lost its flavour and fragrance. It looked the same, but compared with other, more fiery spices, paprika was extremely mild, so I used it primarily to give dishes an attractive red colour rather than to add flavour.

19 Dec 2004 - 12:00am

Korean insight

Sunny Huh has a mission. As executive chef of PAA, the 'contemporary Korean' restaurant on Hollywood Road, he wants diners to realise there is more to Korean food than the ubiquitous barbecue. At the Korean School of Culinary Arts, Huh trained in the preparation of royal dishes which he now reinterprets and updates for his customers.

20 Jan 2002 - 12:00am

Great adaptations

Lamb shin potjieskos


500 grams of boneless lamb shin, cut in cubes

100 grams smoked bacon, diced

20 grams bread flour

2 tsp butter

2 tsp olive oil

6 cloves garlic

1 litre brown meat stock or canned beef broth

100ml red wine

100ml sherry

16 Dec 2001 - 12:00am

El Cid

El Cid has a magnificent setting: a spacious restaurant designed around an open kitchen in Stanley Plaza with a large terrace overlooking the sea. It is already becoming a popular place to linger for many diners, although the chill wind blowing through on a recent Sunday night made indoors a better option.

2 Feb 2001 - 12:00am