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  • Nov 27, 2014
  • Updated: 5:59pm

Swiss Cuisine

How Doppio Zero got all its ducks in a row

Doppio Zero's chef/partner Jake Addeo has been surrounded by food since his infancy, born into a Long Island family with a restaurant and duck farming pedigree. So it's no surprise he developed aspirations to be a chef, with an eye to launching his own venture.

Thursday, 24 May, 2012, 12:00am

Table talk

Grissini at the Grand Hyatt Hong Kong in Wan Chai is serving black winter truffles until the end of this month. The seasonal and pricey fungus is used in dishes such as the 40-yolk tagliolini with Italian butter and parmesan; traditional Piemontese plin meat ravioli with rosemary veal jus; and slow-cooked guineafowl with chestnuts, mashed potatoes and marsala sauce. Bookings: 25847722.

12 Jan 2012 - 12:00am

Delicious Swiss dishes delightfully easy to make

Jessica Sham, 16, West Island School asks: How is a traditional rosti made and what is it usually served with? I hear it used to be a breakfast dish. And is there another traditional Swiss breakfast dish that is easy to make?

18 Dec 2011 - 12:00am

Dip into something more comfortable

In Switzerland, winter is the time when people gather, share a cheese fondue, drink wine and kirsch and have fun. In Hong Kong the winter chill and the New Territories mountains inspired executive chef Hongman Cheung to launch an Alpine menu including fondue at the Hyatt Regency Sha Tin.

15 Dec 2011 - 12:00am

Making a raclette

I didn't realise until recently that raclette is not just a dish, but also the name of the cheese used in its preparation. For raclette (the dish), raclette (the cheese) is melted, then served - oozing and soft - with boiled potatoes, pickles (such as cornichons and pickled onions) and cured meats.

4 Dec 2011 - 12:00am

If you want to eat well in my restaurant, say 'cheese'

In January 1975, The Peninsula's first CEO Peter Gautschi interviewed Max Liechti in St Moritz, Switzerland. Six weeks later, the larger-than-life Swiss chef was on a plane to Hong Kong. He was sous chef at the group's Hong Kong hotel, then executive chef in 1981 and took the helm at Chalet, the Royal Pacific's Swiss restaurant, in 1988.

1 Dec 2011 - 12:00am

Muesli

Jordans Fruit & Nut Muesli

8 Sep 2011 - 12:00am

Dip it in

A fondue fork is a long-stemmed, two-pronged tool used to dip food into a fondue pot. Fondue is a Swiss and French dish usually consisting of two or three kinds of melted cheese. The cheese is placed in a ceramic pot over a spirit lamp to keep it melted during the meal. The fork is used to dip pieces of bread, potato and gherkin into the cheese.

3 Sep 2011 - 12:00am

ENJOY FOUR SEASONS

Langham Place, Beijing Capital Airport has launched meeting packages for different times of the year.

Valid from March to May, the spring 'Work and Play' packages incorporate video gaming sessions.

The summer 'Refresh Me!' packages, from June to August, feature regular refreshment breaks.

6 Apr 2011 - 12:00am

Busy Gigi Leung has her next HK concert, not romance, on her mind

With her next concert just two weeks away, there's no wonder singer Gigi Leung Wing-kei was putting work before her boyfriend - even on Valentine's Day.

16 Feb 2011 - 12:00am

KYSS Restaurant & Lounge Bar

The Philippines' main business district, Makati City, has welcomed the latest addition to its culinary and nightlife circuit. KYSS Restaurant & Lounge Bar follows the 'supper club' concept with its progressive Asian fusion cuisine featuring an extensive menu.

1 Jan 2011 - 12:00am

Lily and Bloom

6/F LKF Tower, 33 Wyndham Street, Central Tel: 2810 6166 Open: Boom - 6pm-11pm (last order); Lily - 6pm until late

Cuisine: Western.

Price: about HK$400 for a three-course meal without drinks and the service charge.

21 Oct 2010 - 12:00am

Zig Zag

Zig Zag G/F 1 Davis Street Kennedy Town, Hong Kong Tel: 2886 5004

Grub: Mostly French and Italian: pasta, pizza, fondue.

19 Sep 2010 - 12:00am

Dished up

Amber at the Landmark Mandarin in Central is offering black truffles on a six-course tasting menu until month's end.

15 Jan 2009 - 12:00am

On the shelf

1 At first glance, Lindt's 'a touch of sea salt' Excellence chocolate sounds enticing and trendy; many fashionable chefs use sea salt in their desserts. But this has a minimum cacao content of only 47 per cent so it lacks that crisp 'snap'. For those used to darker chocolate, it is a little too sweet, although the subtle sea-salt flavour makes it more interesting.

4 Jan 2009 - 12:00am

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