• Sun
  • Jul 27, 2014
  • Updated: 12:46am

Street Food

Indo-Chinese relations heat up on the street … and it's tasty

The Chinese impact on Indian food can be traced back centuries, but the latest fusion of the two cuisines is a quirky mix served street-side.

Friday, 24 May, 2013, 1:12pm

15 Minute Chef: Lamb burger with mint yogurt

Minced lamb burgers take only a few minutes to cook so they're still pink inside. If you prefer, shape the meat mixture into small, slightly flattened meatballs and pan-fry them before stuffing them into toasted pita bread and adding cucumber-mint yogurt, red onion and chopped tomatoes.

1 Nov 2012 - 11:20am

Pho: a Vietnamese battle of the broths

Beefpho (pronounced to rhyme with "duh") is one of Asia's best-loved comfort foods. It is believed to have originated from northern Vietnam's Nam Dinh province, the addition of beef to the broth and rice noodle dish influenced by the French, and the name possibly coming from thefeu (fire) of pot-au-feu.

20 Sep 2012 - 10:49am

Past master of waffles

The mouth-watering aroma of egg waffles drew passersby to a community art space in Yau Ma Tei two weekends ago. At the fragrance's source was Ng Yuk-fai, better known as 'Uncle Egg-Waffle'.

He was behind his wooden cart and charcoal stove and making the beloved snack he has spent 30 years perfecting.

30 Jul 2012 - 12:00am

Cheap fills

The taco is perhaps the perfect street food. It's deceptively simple, often no more than three ingredients, sometimes only two, on the most basic of conveyances, a flat tortilla. But somehow a good taco transcends its humble construction to become something greater.

26 Jul 2012 - 12:00am

Balls of spice

Pani puri (which goes by many other names, depending on which part of India you're in) is one of the most addictive snacks. They're small, crisp, hollow balls that you punch a hole into, fill with a mixture of potatoes and chickpeas, add some spice water and tamarind water, then eat in one bite. It's the perfect mouthful - savoury, sweet, sour, slightly spicy and delicately crunchy.

8 Jul 2012 - 12:00am

I saw spas: how a homespun Italian chef found his calling

If you spot a scarlet Vespa racing around Hong Kong's food markets, you'll have caught a glimpse of the ebullient Milanese chef Andrea Oschetti as he collects ingredients for one of his cuore ('heart' in Italian) private dinners (cuoreprivatechef.com). An evening with friends at home and his wife, Sandy, offers far more than a five-course dinner.

31 May 2012 - 12:00am

Hungry Korean

Unit B, G/F Astoria Building 24-38 Ashley Road Tsim Sha Tsui Tel: 2730 5577

Grub: Korean fast food

Vibe: It looks like a typical fast-food restaurant. It's bright and clean. The colour scheme is mostly white, with a pale-green finish and some slashes of red.

11 Mar 2012 - 12:00am

Table talk

This Saturday there is an oyster and Austrian wine dinner at Chez Les Copains in Sai Kung, hosted by Christine Saahs, owner and winemaker of the Nikolaihof estate.

8 Mar 2012 - 12:00am

Built to scale

One of the many pans I covet is the small, fish-shaped mould used to make taiyaki (Japanese pancakes). These Japanese (or Korean) metal moulds are made of two parts connected by a hinge. The mould is heated and a loose, pancake-like batter is poured in. A filling is added, more batter is poured on top and the top of the mould is folded down to enclose it.

4 Mar 2012 - 12:00am