Bu konuda

August is one of the hottest months in Hong Kong, and also when we find ourselves craving crispy, crunchy food. This month, we've dedicated this issue of Crave to everything fried. We speak to three of Hong Kong's top tempura chefs about making light, delicate fried seafood and vegetables. In Feature, there's everything you need to know about frying: six ways to fry, which oil to cook with when and the ingredients that go into the perfect batter. And there is no fried issue without fried chicken, of course. Don't miss our guide to fried chicken around the world, in which we cover everything from glazed Korean fried chicken to Taiwan's yan su ji.

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.