Food & Dining

The Bargain Gourmet

HK-magazine.com 24.04.2009
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Get the most for your money with the best dining deals in town. By HK Staff.

Called to the Bar

Evelina Leung and Courtney Bernstein HK-magazine.com 24.04.2009
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Need some food to soak up all that booze? Evelina Leung and Courtney Bernstein finger the best bar snacks in town.


City wine cellars will face quality controls

Bonnie Chen The Standard 14.04.2009
City wine cellars will face quality controls

Hong Kong is set to become the first place in the world to introduce an accreditation system for cellars as the city steps up its bid to become Asia's center of excellence for the wine trade.

Smaller appetites at food fair

Beatrice Siu The Standard 06.04.2009
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More than 42,000 people, many of them carrying trolleys, packed the food carnival in Kwai Chung yesterday, with many prepared to spend hundreds - some up to HK$1,000 - on bargains.


Any Given Sunday

Winnie Yeung HK-magazine 03.04.2009
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Ease into the day with one of the best champagne brunches in town, writes Winnie Yeung.

Deal’s a Steal

Johannes Pong and Cyril Leung HK-magazine 27.03.2009
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With the economy in a downward spiral, high-end restaurants are luring customers with luxe lunch deals. Johannes Pong and Cyril Leung pick the best.


Champagne goes Cantopop with salty dumplings

Bonnie Chen The Standard 16.03.2009
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A bilingual guide on what wines to drink with which Chinese foods will soon be available for local diners.

A Breath of Fresh Air

Stephanie Gaynor HK-magazine 13.03.2009
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Summer is fast approaching, so make the most of the cool evenings by enjoying Hong Kong’s alfresco terraces, writes Stephanie Gaynor.


The Sweet Escape

Cyril Leung HK-magazine 06.03.2009
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Not quite full after dinner? Cyril Leung finds the best places to enjoy healthy local desserts.

Chips aroma

Manager Online 28.02.2009
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Scientists say we love the smell of chips because they include a mixture of aromas - including butterscotch, onion and ironing boards.


Use Your Noodle

Johannes Pong and Cyril Leung HK-magazine 27.02.2009
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Ramen restaurants are everywhere, but a truly good one is a rare find in Hong Kong. Johannes Pong and Cyril Leung hunt out the best bowls in town.

Restaurant reviews: Corson Building and Cascina Spinasse in Seattle

S. IRENE VIRBILA Los Angeles Times 26.02.2009
Restaurant reviews: Corson Building and Cascina Spinasse in Seattle

Young chefs Matt Dillon of Corson Building and Justin Neidermeyer of Cascina Spinasse have each created restaurants unlike anything found in L.A.


Top Seattle Asian restaurants, and challenges

Jay Friedman Examiners 24.02.2009
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It's been about five months since I wrote up my top five Asian restaurants in Seattle. Since I'll soon be changing my writing focus here, I thought I'd revisit that list and offer some additional thoughts. Let's break this down by the following ca...

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On Friday nights for the past couple of months, two Seattle cultures have clashed outside a Capitol Hill restaurant. Inside Lark -- one of those fashionable one-word-name restaurants in the city -- the foodies sat at white table-clothed tables. Th...


Commemorative deals from Seattle restaurants

Seattle Post Intelligencer  20.02.2009
Commemorative deals from Seattle restaurants

Hungry? Why pay?

Meet the Meats

John Robertson HK-magazine 20.02.2009
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The eating habits of the carnivorous Hongkonger—plus more meat tips than you can shake a sausage at. By John Robertson.


Buddha Bites

Johannes Pong HK-magazine 20.02.2009
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As an antidote to the Meat Issue, Johannes Pong finds the best Buddhist veggie venues.

Enjoy great Mardi Gras Food – Beignets (in Seattle)

It’s Mardi Gras Season! And if the economy is keeping you at home, there’s no need to miss the fun.


More Washington restaurants going ‘healthy’

Puget Sound Business Journal 14.02.2009
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More Washington restaurants are adding healthy choices to their menus, according to a survey by the state restaurant trade group.

Tea Total

Winnie Yeung HK-magazine 13.02.2009
Tea Total

Make like a lady (or gentleman) of leisure and indulge in a decadent afternoon tea buffet, writes Winnie Yeung.



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