Vietnamese Cuisine

Pin-ups watch you dine in the Strip House

Pin-ups watch you dine in the Strip House

5/F, Grand Progress Building, 15-16 Lan Kwai Fong, Central

Tel: 2521 8638

Open: Monday-Saturday noon-3pm, 6.30pm-10.30pm (Friday and Saturday until 11pm)

Cuisine: New York-style steakhouse

Thursday, 23 August, 2012, 9:18am

Restaurants

French

Agnes b Le Pain Grille

Shop 3096-3097, 3/F IFC Mall, Central.

Tel: 2805 0798. (Branches in Fashion Walk, tel: 2577 0370; Causeway Bay, tel: 2577 2718.) Signature dishes: tomato and goat cheese, fish soup, mussels with white wine and cream, grilled lamb chops with garlic confit, rosemary sauce and mixed vegetables. $$$$

Amber

15 Aug 2012 - 11:11pm

Chao Hui Guan

Chao Hui Guan G/F Federal Mansion, 544-554 Fuk Wing Street, Cheung Sha Wan Tel: 2682 9118 Open: 11.30am-3pm, 6pm-1am Cuisine: Chiu Chow

Price: about HK$200 without drinks or service charge.

15 Aug 2012 - 10:46pm

Meat and greet

Are you a vegetarian? I used to be. It started when I arrived in China, in 1988, and saw how much wonderful stuff can be made with just vegetables, oil, spices and a great cooking heritage.

22 Jul 2012 - 12:00am

Vietnam Choi

440 Jaffe Road, Causeway Bay Tel: 2893 6631 Open: 11.30am-11.30pm Cuisine: Vietnamese

Price: about HK$100 without drinks or the service charge.

28 Jun 2012 - 12:00am

Poetic licence for one of life's simple pleasures

During the Tang dynasty (618-907), there was a man named Cao Ye, who is said to have failed the imperial examinations nine times. When he did eventually pass his exams, he was hired as a scholar, but his straightforward, candid writing style got him fired, and he was sent back to his hometown of Yangshuo, a town south of Guilin in present-day Guangxi.

28 Jun 2012 - 12:00am

Pho good

Whether you think of pho as a snack or a meal may depend on where you're eating the Vietnamese soup noodles.

10 Jun 2012 - 12:00am

Perfect match

Beef brisket is a cut of meat that is at its best when braised. Not only does this long, slow cooking method tenderise the meat, it also allows the braising liquid to penetrate it, making the seasoning more complete and integrated. Tough, rubbery beef tendon softens in about the same time it takes to cook brisket, and, in Chinese cuisine, the two are often braised together.

3 Jun 2012 - 12:00am

A taste of home

Rose, who writes Faraway From Home (simplyafoodblog. wordpress.com), only started blogging last month. The 21-year-old spent her first 18 years in Ho Chi Minh City, Vietnam, and now lives 'faraway from home' in Finland, where she's studying.

27 May 2012 - 12:00am

Factory used industrial salt to make soy sauce

About 780 bottles of soy sauce produced by a major seasoning company in Foshan, Guangdong province, have entered the market despite containing a cancer-causing industrial saline solution.

25 May 2012 - 12:00am

Cold comfort

I once overheard a conversation between two French men. One of them had just returned from Japan and was telling his companion that he had been served cold noodles. 'Tres bizarre!' said the other.

I actually love cold - or room-temperature - noodles; they're remarkably refreshing when it's sweltering outside.

Bibim naengmyeon (pictured)

29 Apr 2012 - 12:00am

Pho Vietnamese Restaurant

G/F Circle Tower 28 Tang Lung Street Causeway Bay Hong Kong Tel: 2574 1777

Grub: Vietnamese

22 Apr 2012 - 12:00am

Cafe Locomotive

Cafe Locomotive 29 Thompson Road Wan Chai Hong Kong Tel. 2528 3848

Grub: Contemporary Vietnamese.

4 Mar 2012 - 12:00am

You'll never wok alone

After entire school years spent grilling minute steaks at fast food joints, nights tearing mozzarella onto delivered pizzas and summers putting hideous salads together at country clubs, I was about to make hoisin chicken with pear salad. And I was terrified.

1 Mar 2012 - 12:00am

Fermented tofu

Tsin Tsu Wei Sichuan Soya Beancurd with Chilli and Sesame Oil

23 Feb 2012 - 12:00am

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