Crave - February 2016
Crave - February 2016
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Chinese cuisine is rich in history and diverse in style. In Crave's first issue of the year, we've put together a special edition exploring its culinary highlights. We interview Chinese restaurateur Howard Cai about the future of Chinese cuisine. In Spotlight, we speak to three industry insiders about the modernisation of Cantonese cooking. Our feature story this month is all about the wok: understanding wok hei, how to season and maintain your wok and where to find the best. In Destination, we take you to Chengdu, UNESCO's City of Gastronomy. For those looking to cook up a storm, check out three regional Chinese recipes from Hong Kong's top chefs.
Crave Magazine Description:
åºç瀟: 21 Concepts Limited
ã«ããŽãªãŒ: Food & Beverage
èšèª: English
çºè¡é »åºŠ: Monthly
Adventures in Gastronomy
Crave is Hong Kongâs 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 whatâs hip in the world of gastronomy and at home entertaining.
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