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Located at the back of the ever-popular Restoran Kam Heong, this stall just serves two items: fried rice and char kway teow. I remember the char kway teow in this coffee shop was pretty good back ...

Finishing your beef fried rice with a couple of tablespoons of oyster sauce adds bags of flavour without using a long list of ingredients. To make this recipe even easier use two packets of ...

Heat oil in a wok to very hot. Add squid and sliced shallot, stir fry for 10 seconds, then add pipi and garlic, continuing to stir-fry another 30 seconds. Next add warmed rice noodles. Toss, then ...

Chose a tender cut of boneless beef, such as tenderloin, oyster blade, bavette, flank or sirloin. Thinly slice the beef against the grain into strips about 3cm (1¼ in) long. Put the beef in a ...

Heat a large deep pan or wok and fry off beef mince without adding any oil Break the mince up in the pan with a wooden spoon or spatula so that it breaks into smaller ...

Gon chow ngau ho – dry-fried beef rice noodles – is a beloved dish in Hong Kong, where you can find it anywhere from food stalls to high-end restaurants. “Dry-fried” doesn’t mean the ...

"Fried Chinese dishes, in particular, are easy to make at home, even without advanced cooking skills, and they make a great main course when hosting guests because it’s easy to adapt the recipe to ...

Apples and fall go well together. So it seems fitting to include Debi Morgan's fried apple crisp recipe in a fall dessert repertoire on National Dessert Day. Morgan, creator of the Southern food ...

If you’re only going to get one dish, make it their nasi Padang, which comes with a mountain of rice, rich beef rendang, golden fried chicken, vegetable curry, crisp anchovies, a boiled egg ...

From fine-dining venues to casual eateries, these are the top new restaurants in Hong Kong to try every month, with the city ...