Foods

KANSAS CITY – Just because breakfast is the most important meal of the day doesn’t mean it needs to stay the same. Numerous changes and innovations are appearing in the breakfast and snack bar market, especially with cereals and protein bars. Whether it be a new flavor, an original product or an updated twist on

WHITESTONE, NY. — BodyArmor Sports Nutrition, a Coca-Cola Co. brand, is exploring a new hydration format with the debut of Flash I.V. Hydration Boosters. The single-serve powder sticks provide a boost of energy with more than 2,200 mgs of electrolytes, along with immune system benefits from zinc and vitamins B and C. One Hydration Booster

PARSIPPANY, NJ. — B&G Foods brand Green Giant is introducing nine new entries to its lineup of frozen vegetable products. The company’s Dino Veggie Tots are formulated from a vegetable base and molded into three dinosaur-inspired shapes that are ready to serve in under 10 minutes in the oven or air fryer. Packaged in 10-oz

Looking for the best steakhouse in Hong Kong? We’re rounding up our favourite (m)eateries in the city to help you find the top cuts. Whatever the occasion, steak is always a good idea. Whether it’s for a fancy date night, a special occasion or just to treat yourself come the weekend, there’s nothing more indulgent than

This yummilicious Chinese spoon dessert is just the thing to take advantage of the autumn pomelos that are flooding the market at the moment.  It’s pomelo (and mango) time, folks!   You’ll find these kind of desserts in Hong Kong specialty dessert shops, 糖水鋪, which, if you haven’t tried yet, you must cuz the desserts they

For Mid Autumn Festival this year we decided to experiment again, this time infusing the flavors and gorgeous colors of fruit into the white bean paste fillings for our homemade mooncakes.  Here are, if I may say so myself, the absolutely beautiful results of our efforts.  Our Homemade Fruit Mooncakes 水果月餅  are out of this world: tender

Fireworks are back! After a five year absence, it’s safe to say that we’re more than a little excited to catch the festivities on Sunday, 1 October. The only question left, where to watch the extravaganza? For a front-row seat to catch what is set to be a spectacular fireworks display over Victoria Harbour, look

This lovely chrysanthemum flower is actually an edible treat!  It’s a Japanese sweet treat known as nerikiri and is simply made with white bean paste.  We’ve previously made a super cute Easter Bunny nerikiri with white bean paste and it was super fun as well as delicious.   We’ve made a Chrysanthemum White Bean Paste

Wondering where to go for drinks this month? We’ve got your next night out covered with new must-try drinks menus and Negroni Week events, alongside a list of our favourite cocktail bars and speakeasies in Hong Kong. Whether it’s Hong Kong’s hottest drinking destination, an unmissable happy hour deal or a must-try new drinks menu, you’ll find it all in our

From festive mid-autumn specials at Fortnum & Mason to The Peninsula’s classic high tea set with a British twist, here’s where to enjoy afternoon tea in Hong Kong. Care for a spot of high tea? From har gau to char siu and egg tarts, we’re spoilt for choice with homegrown local culinary delights here in

在関西工作幾天，收工的那天在京都。好歹也要找個地方好好吃一頓，左挑右選，來了這裡。 或者大家不知道，我揀餐廳給自己吃的過程，有時連自己也覺得自己麻煩。首先我問自己想在這個地區想多吃什麼：答案是西餐。大店或小店？我想要小店。店子又要有吸引我來的原因，這裡的就是大廚：中塚貴之。 主理人兼大廚1981年出生，京都人士。看其履歷，絕對亮麗。2001年從辻調理師専門學校畢業以後就追隨東京法國菜大師：「NARISAWA」的成澤由浩氏修業５年。此後５年在歐洲工作，分別在米芝蓮三星的「Le Pre Catelan」及「Arzak」及米芝蓮二星的「Le Grand Vefour」及「DE PASTORALE」等餐廳工作過。吸滿鹹水回國再在其師傅的「NARISAWA」侍上兩年，才回京都開立自己的店子。 店子開立在中京区姉小路通的一間改建的町家之中，舖面不大，但座落其中頗舒適之餘也有地元特色：這是其中一個我愛在京都吃西餐的原因之一：在最傳統和式環境中吃有水準的西式餐點，感覺是特別的。 6道菜連甜點的餐牌已放在面前，看上去是以海鮮為主調，正合意。喝一口布根地白酒，讓心情好好準備。 悅口小吃是紫菜脆片，炸好的脆片放在蜆殼上上檯，賣相本身已很精緻。脆片十級酥脆而帶淡淡的紫菜味道，是一等一稱職的下酒菜。 前菜是一小道一小道的送上來，款款精緻。螢光魷魚本身保留了最原始的鹹香及甜美，唯鮮無敵。墊在一塊塗了茄子醬的曲奇上，涼涼的茄子醬將味蕾清洗過來，可享受下一道菜式。 再下來就是一小碗加入香草油及一點點黃豆粉的蕃薯泡沫，打得挺身但吃起來口感似有還無，味道卻是濃郁的蕃薯香甜味，高技巧。 三片縞鰺刺身加上莞萎油，看上去是清新可喜。縞鰺本身經風乾陳化兩天，肉質吃起來較爽實而味道更濃郁。芫萎油的香味反而令縞鰺味道更帶微甜，神奇。墊底的是來自京都我白蘆筍，幼身但極稔甜，跟縞鰺同吃也不錯。 再下來是一小件野豬焗蛋餅，野豬肉不用多介紹也知道是「重口味」，特色在刨上不少的開心果仁，一點點的堅果口感及味道是最好的配搭。墊底的說是焗蛋餅，口感卻似yorkshire pudding類型的，蛋香味濃。 主菜上檯，海鮮主菜是烤鰆魚。初夏的鰆魚油脂不及冬天時的豐富，但魚味就更濃郁。輕輕烤過的鮮百合更爽口及甜美，而醬汁加入了酒釀去煮，微微的酸味正好中和鰆魚的一丁點的魚腥味，美妙。 肉類主菜是豚里脊肉，京都產的豚肉肉質很不錯，口感鬆化而味道帶點甜味，是上等肉。伴碟的羊肚菌味道濃郁，墊底是一點點酸菜，適當中和吃豚肉時帶來的一點膩滯感。 士多啤梨是押尾甜點的主調，士多啤梨刨冰及新鮮士多啤梨都香甜，這都是京都出產的。外邊貼上的是椰子脆片，加上一球橘子雪葩，清新可喜的甜點。 店子準備了四款茶給客人挑選，都是京都的特色調茶。可惜我不是「茶人」，還是來一杯咖啡較合心意。 吃得滿意的一頓法國菜，期待下次再試更多。 結帳，離開店子，走在古色古香的京都小街內，是別有一番風味。年青時不喜歡京都，但年紀越大就越喜歡這個地方。說不出特別的原因，總之有時間也想回來走走，吃頓飯。 逛至最後一分鐘，要乘車出関西機場，繼續下一段旅程及工作。 結論：值得推薦 評分：（以5個&為滿分） 食物：&&&&服務：&&&&環境：&&&& 餐廳資料：NAKATSUKA京都府京都市中京区木之下町299 Coto Glance姉小路通 1F050-5600-3512 Source link

Tate is no stranger to beauty. The elegant restaurant epitomises grace and refinement, from its enchanting interiors to its spellbinding cuisine. After earning a coveted Michelin star and the title of Asia’s Best Female Chef in 2015, the former graphic designer turned critically acclaimed chef Vicky Lau took a break from the restaurant to journey to Kyoto to intern at three-Michelin-starred KITCHO, immersing

by Rachel Au (Originally published in 2020, updated in August 2023) Aside from being Hong Kong’s cradle for countless culinary ventures, Tai Hang is also home to one of the city’s most spectacular festivities– the annual Tai Hang Fire Dragon Dance. This Mid-Autumn Festival, treat yourself to a dazzling display of fire and fury,

There’s absolutely nothing better than a silky smooth Chinese egg custard as we’ve shown our dear readers how to achieve successfully in our post on Chinese steamed eggs 蒸蛋 (click the link!).  Today we’te going to talk about a twist on the classic steamed egg that had my hubby and little girl asking for seconds and