Bu konuda

Ever thought about opening your own restaurant? The March issue of Crave is all about the F&B business, from the lowdown on operating restaurants (cover feature), to the chefs and personalities behind the scenes. Israeli chef Gal Ben-Moshe talks about the ups and downs as chef-owner of Glass in Berlin in redefining Arabian cuisine; features editor Tiffany Chan speaks to chefs in Hong Kong who wear their hearts on their (tattoo) sleeves. This month's Guide will please palates craving haute produce with some delectably healthy vegetable-forward dishes. Cheers to spring!

Kitchen Ink

Professional cooks love their tattoos. Six Hong Kong chefs reveal their body art and the stories behind the ink.

6 mins

So You Want To Be A Restaurateur?

Before starting your own restaurant, consider the risks. From putting your savings on the line to carving a niche in a fiercely competitive market, Hong Kong restaurateurs tell it like it is, drains and all.

7 mins

Crave dergisindeki tüm hikayeleri okuyun

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.