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In the Kitchen
In the (Pastry) Kitchen: with Gregoire Michaud | 09.02.2011
My palate definitely favours savoury flavours over sweet, when I want a snack I will reach for nuts or crisps over chocolate. This preference means that I rarely make dessert. When hosting a dinner party I would probably serve seasonal fruits with cream for dessert with some chocolate to follow. Des...
Making a Marzipan Rose | 09.02.2011
A pictorial journey of making a marzipan rose and leaves....
In the Kitchen: with Sze Fai | 10.01.2011
Can you blame your tools for a substandard result? I think that you can - to a certain degree. For example, the only thing that will happen with ease when trying to achieve a perfect brunoise with a flimsy, blunt knife will be cut fingers. I raise the question because I want to blame my tools, or at...
In the Kitchen: with Tsang Chui King | 28.10.2010
There is a Cantonese saying, Yat wok jao tin ngai (一鑊走天涯), which can be interpreted as "The wok endures eternally, all the way to the sky's edge", but is more commonly translated as, "One who uses the wok becomes master of the cooking world". I came across this saying when I was trying to learn more...
In the Kitchen: with David Goodridge Part2 | 09.09.2010
Read how I get from raw bird to resurrected bird, the great reveal, plus tasting notes, recipe and tips, and David's review of my efforts....
In the Kitchen: with David Goodridge | 08.09.2010
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In the past few years many chefs, especially those producing more avant-garde cuisine, have told me that it is important to have a grounding in the classics before embarking into modern or undiscovered territory. And, when chefs talk about "the classics" they are talking about French cuisine, techni...
In the Kitchen: with Nelson Zou | 07.07.2010
The vivid dream I had in the early hours of the morning on the day I was to step In the Kitchen with, chef de cuisine, Nelson Zou, indicated that I was nervous. My racing pulse as I approached the kitchens of Sha Tin 18 later that day confirmed my feeling. Not only was I going to attempt to create a...
In the Kitchen: with Mark Bannon | 12.05.2010
As a restaurant reviewer I am constantly critiquing the work of chefs, sometimes via reviews and other times directly to the chef. The latter is often a daunting prospect. Some chefs genuinely want an honest reply to the question, "so how was the food?", while others don't....