Crave - September 2017

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How are different flavours achieved? Crave's September issue explores the driving forces behind some of the most extraordinary flavours. In People, we speak to the city's renowned sauce-makers and discover the aroma and taste that define Hong Kong. This month's Feature is all about the methods of imparting flavour without firing up the stove: pickling, ageing, smoking, and more. Enjoy tangy flavours? Don't miss our guide to the world of vinegar and exclusive recipes of three tart, refreshing dishes.

Seoul Searching

Ryunique’s Tae Hwan Ryu on the art of plating, the scarcity of Korean fine-dining and the importance of sourcing locally.

4 mins

Getting Saucy

From shrimp paste in Tai O to chilli sauce in Aberdeen, we meet four sauce-makers responsible for the flavours of Hong Kong.

2 mins

Kenneth Wong

Third-generation owner, Kowloon Soy Co Ltd (Mee Chun Canning Co Ltd).

2 mins

Cheng Kai-Keung

Fourth-generation owner, Cheng Cheung Hing Shrimp Paste Factory.

3 mins

Yip Tin

Managing director, Yuan’s Soy Sauce (Fu Kee Food Co.)

2 mins

In With The Old

Fermenting, pickling, salt-drying - how age-old food preservation techniques are transforming modern cooking.

4 mins

Lofty Ambitions

Architects Vince Lim and Elaine Lu used their 1,200-square-foot Happy Valley apartment to declare their design intentions, creating a home inspired by New York loft living, but with the rough edges smoothed off.

3 mins

Anything Goes

Hip, arty, fashionable Portland embraces the alternative and celebrates the best of the US Pacific Northwest with an iconoclastic dining scene and a maverick mentality.

3 mins

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Crave Magazine Description:

Adventures in Gastronomy

Crave is Hong Kong’s modern breed of premium, gastronomic magazine. Our monthly glossy was launched with the idea that a combination of informative restaurant reviews, recommendations from food critics as well as tantalising recipes would go a long way in helping readers make decisions as to where to dine and what’s hip in the world of gastronomy and at home entertaining.