Teochew Cuisine

Dumpling pro

Dumpling pro G/F 243 Jaffe Road, Wan Chai Tel: 2877 2827

Grub: Mainly northeastern Chinese style, but with dishes from other regions.

Wednesday, 15 August, 2012, 11:03pm



Ah Yat Harbour View Restaurant

29/F iSQUARE, 63 Nathan Road, Tsim Sha Tsui. Tel: 2328 0983. Signature dishes: chilled fresh abalone slices, house-made pork roulade, fish maw and corn soup, braised mushrooms and goose web in hotpot. $$$$$

Celebrity Cuisine

2 Feb 2012 - 12:00am

Bak Kut Teh

Kai Tai Malacca Holland Street Traditional Herbs Ba Kut Teh

17 Nov 2011 - 12:00am


Chinese - General

Celestial Court

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 vegetables and mushrooms, Peking duck, roast suckling pig; mango pudding with gold leaf. $$$

The Chairman

20 Oct 2011 - 12:00am

in with the new

Rebranding, facelifts and identity changes are all the rage in Hong Kong's thriving restaurant scene

The past year or so was not only marked by new restaurant openings but also rebranding. Quite a few places have gone through facelifts and identity changes.

11 Oct 2007 - 12:00am

water spinach

Water spinach, also known as ong choi, water convolvulus, morning glory and kangkong, is a popular vegetable in the summer.

What is it? A vegetable with long, hollow stems and leaves in the shape of narrow, tapered arrowheads.

19 Aug 2007 - 12:00am


Beancurd is a good source of protein. It can taste bland but it absorbs the flavours of whatever it is cooked with.

What is it? Dried soybeans are soaked, ground, cooked then strained. In a manner similar to cheese-making, the resulting soybean 'milk' (it's white and cloudy) is coagulated and the curd is drained and pressed.

20 May 2007 - 12:00am

Let the feast begin

The Lunar New Year is a time when families traditionally gather to feast. Some of the cooking begins well in advance; the preparation of steamed puddings, for example, and other treats that will be given to family and friends - although nowadays, many families buy these products ready made. Here are some recipes to try if you prefer the, often superior, home-made versions.

11 Feb 2007 - 12:00am

Taste of tradition

Many dishes traditionally eaten during Lunar New Year are considered auspicious - bringing wealth and happiness. If you or your family don't have your own versions of the following dishes, use these recipes and adjust them to suit your tastes.

Loh bak goh (steamed radish pudding; pictured)

30 Jan 2005 - 12:00am

Short order

Fried rice with salted fish and chicken


3-4 cups cooked rice

1 boneless chicken thigh, cut in small pieces and marinated in 2 tsp soy sauce, 1 tsp rice wine, 1/2 tsp cornstarch, 1/2 tsp oil and salt, pepper and sugar

2 slices of fresh ginger, peeled and finely julienned

7 Jul 2002 - 12:00am

Lily Soup Shop

Tucked in a quiet corner of Leighton Road in Causeway Bay, Lily Soup Shop is an ideal place for lovers of home-made soup, MSG haters and weight watchers.

19 Oct 2001 - 12:00am


You can take a culinary journey to one of the most beautiful regions of Italy by heading to the Kowloon Hotel, where the cuisine of Veneto is being featured at The Pizzeria restaurant.

1 Jun 2001 - 12:00am

The Fussy Eater

Shui Hu Ju Restaurant

G/F, 51A Graham Street, Central.

Tel: 2869 6927

Open: 6.30pm-10pm


27 May 2001 - 12:00am


BENISSIMO 46-50 D'Aguilar Street, Lan Kwai Fong Tel: 2845-5533 Open: Monday-Friday noon-2.30pm, 6.30pm-11pm, Saturday and Sunday 6.30pm-11pm If you like dim sum but hate the crowds, there are a few upmarket places to try that make above average dim sum. And best of all, you do not have to hover over people's shoulders trying to hasten their departure.

24 Jul 1998 - 12:00am

Take pot luck with Taiwan's sauciest

Although Taiwan is just a quick plane ride away, its cuisine is not that well known in Hong Kong where there is only a handful of restaurants specialising in Taiwanese food. It is a cuisine not exactly known for its subtlety - thick, sweet sauces that are rich with oil and bold and brash with garlic, ginger and chillies.

22 Feb 1998 - 12:00am