Word: spoonful
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Dates: during 2000-2009
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...overly self-conscious. Take the cartoonish lettering on the shingles above its door. Or the italicized mantra that takes up a full page of the menu: Throughout history, the offer of salt has been regarded as the offer of hospitality. The tables have saltcellars with cute little wooden spoons, which are remarkably impractical when it comes to actually seasoning food. Sprinkling salt from a spoon means spilling it all over, or having your meal end up tasting overwhelmingly of brine...
...good news: this won’t happen. The flavors at Salts are so masterfully balanced that the miserable little spoon never leaves its little dish. And like the successful first date (the one most Harvard students never go on), once you get past the awkward stages, things can turn out really well...
...oldest toothbrush. The bristles on the brush, which was found at the site of a former hospital in the western city of Minden, have rotted away, but the brush still boasts a 4-inch handle of animal bone carved at the other end into a tiny spoon believed to be used for cleaning out the owner’s ears...
...bring guests to either Scala or the Harbour Grill if you're looking to show off Hong Kong's most fashionable rooms?you'll want Spoon for that. But if you're entertaining people who love fine food, you're in for a surprisingly good time at any of them. With any luck, there'll be more culinary discoveries over the coming year, too. It certainly couldn't be any worse than the last...
...Spoon will be a formidable competitor to the city's other top-league restaurants, but other contenders are emerging from unexpected quarters?among them the low-key Renaissance Harbour View Hotel. Located in the shadow of the more fashionable Grand Hyatt, the Renaissance is home to Scala, tel: (852) 2802 8888, a fine-dining restaurant that regulars say has long served the best Continental cuisine in Hong Kong but is only now starting to win critical attention. Chiefly responsible for this is the young, talented local chef Ricky Cheung: how someone who has never trained in Europe can show such...