Spanish Tapas In Hong Kong

The Tapas

Slow-cooked Iberico pork belly bun with kimchi mayo and pickled cucumber

Scallop carpaccio with crispy shallot and jamon bites

Churros with white chocolate and passion fruit dip

Spicy ox tongue skewer served with spicy mojo dip

Mini octopus and pancetta rice with green aioli

The Restaurant – Numero 15, Hong Kong

Afternoon Tea in Shanghai

Cakes and Coffee

Flourless Chocolate Cake and Fresh Cream Lemon Cake


New Gluten-free Certification Program

The National Foundation for Celiac Awareness (NFCA), a non-profit organization serving individuals with celiac disease and other gluten-related disorders, has formed an alliance with the Gluten-Free Certification Program, developed by Canadian Celiac Association (CCA), to launch the first gluten-free certification program endorsed in the US and Canada by leading celiac disease organizations in North America.

“The GFCP alliance means consumers with celiac disease and gluten sensitivity will have more choices, greater assurance and an easier way to identify gluten-free products that are trusted and safe,” said Alice Bast, President of the National Foundation for Celiac Awareness. “The GFCP has already achieved great success in Canada, and we are eager to expand its benefits to our community here in the US.”

The Gluten-Free Certification Program (GFCP) will provide consumer guidance and protection by differentiating certified products from the increasing clutter of gluten-free claims in the marketplace. The GFCP requires annual certification audits conducted by independent ISO accredited auditing companies, which ensure that certified products meet the industry’s most stringent gluten-free food safety requirements in the US and Canada. This third party relationship is a critical and defining part of the GFCP, as it eliminates any conflict of interest between the manufacturer’s relationship with the program, its certifying bodies and/or the NFCA.

Gluten-free consumers can now shop with confidence by looking for the trusted NFCA certification trademark on product packages.

“We at the GFCP are very excited about our partnership with the NFCA. By combining the endorsement of the NFCA and their strong industry relationships, together with the technical strengths of our program, I am confident we will be able to deliver a comprehensive value proposition that is yet to be seen in the US marketplace,” said Paul Valder, President of the Gluten-Free Certification Program.

Celiac disease is an autoimmune disorder that affects an estimated 1 in 133 Americans. Eighty-three percent of people with celiac disease are undiagnosed or misdiagnosed. The disease can cause debilitating symptoms and, if left untreated, lead to life-threatening health conditions. There is no cure, but celiac disease can be treated with a strict, lifelong gluten-free diet.

NFCA advocates on behalf of the millions of Americans suffering from celiac disease and other gluten-related disorders who are frustrated by the uncertainty of identifying gluten-free products that are essential to their well-being.

“NFCA shares the CCA’s mission to protect consumers with celiac disease and non-celiac gluten sensitivity and will lend a strong voice to the call for safety and accountability as demonstrated by GFCP standards,” said Peter Taylor, Executive Director of the Canadian Celiac Association. “We embrace their participation in this important cross-border commitment.”

Source: National Foundation for Celiac Awareness

Don’t Let Hair Care Lead to Hair Damage

Dermatologist explains safe use of styling products, drying methods.

Improper use of styling tools and hair care techniques can cause hair damage and loss, according to experts.

“Hair myths, such as brushing your hair 100 strokes each day, can cause split ends,” Dr. Paradi Mirmirani, an assistant clinical professor of dermatology at the University of California, San Francisco, said in an American Academy of Dermatology news release.

“Having healthy hair is possible if you know how to care for your hair before and after styling,” she said.

Mirmirani offered the following tips:

  • Dry your hair by wrapping it in a towel after a shower or bath or let your hair air dry.
  • In general, people should handle their wet hair as little as possible, as wet hair breaks more easily when combed or brushed. However, people with tightly curled or textured hair should brush their hair when wet to decrease breakage.
  • Give your hair time to partially air dry before you style or comb. Decreasing how often you blow-dry each week also helps limit damage.
  • Keep brushing to minimum. Split ends can occur from brushing your hair 100 strokes daily.
  • Reduce your use of “long-lasting hold” styling products. Combing your hair after you apply the product can cause the hair to break and can lead to hair loss over time.
  • Flat irons should only be used on dry hair on a low or medium heat setting, and no more than every other day. If you use a curling iron, leave it in place for no more than two seconds. Excessive heat can damage all types of hair.
  • Braids, cornrows, ponytails and hair extensions should not be worn continuously. These styles pull on the hair and can cause tension that leads to hair breakage. Long-term tension can lead to permanent hair loss.


Sautéed Beef Japanese Style


200 g beef tenderloin
10 cloves garlic


1/2 tbsp Japanese soy sauce
dash ground white pepper
1/2 tsp cornstarch


1 tbsp mirin
1/2 tbsp Japanese soy sauce


  1. Cut beef into cubes. Mix with marinade. Set aside for 20 minutes.
  2. Finely slice garlic. Deep-fry over low heat until crispy.
  3. Sauté beef with 1 tbsp oil in a pan until golden. Mix in seasoning. Stir-fry briefly. Add garlic and stir to combine. Remove and serve hot.

Source: Hong Kong magazine

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