July Issue - Out Now

You don’t have to call off the party when it starts raining… why not organize a get-together at home? This month’s issue is all about entertaining at home and nothing says “Welcome” with more gusto than a platter of yummy party snacks! Learn how to make Smoked Salmon Lollipops, Codfish Curry Rolls and Wagyu Steak Tartare on Brioche Toast, these savory treats are guaranteed to wow your guests!

If you’re a budding ham connoisseur then read on! In this issue, Crave will explore the world of charcuterie. Learn about the laborious curing process of Spanish Ham, understand the origins of Black Forest Ham, or simply look and drool at the mouth-watering display. In this issue’s City Guide, Crave recommends a variety of alfresco dining in Hong Kong for those breezy summer meals. On the rooftop or by the beach, you’ll definitely find a great place to relax and eat.

Flip over to the Features section for a detailed list of the most expensive restaurants in the world. From the luxurious and extravagant grandeur of Alain Ducasse in France, to the cozy Aragawa Steakhouse hidden away in the Shinbashi District of Japan, Crave will give you the down low on where to find the most expensive eats. Calling all interior deco fans, this issue’s Chez Moi takes a peek into a sunny Mid-levels kitchen with a tasteful dash of style.

July Issue: The Home Entertaining Issue out now!

June Issue - Out Now

Hello fellow foodies! It’s time for Summer and what better way to start the month than with an issue about juicy exotic fruits? Explore the exciting world of exotic fruits with us in the 14th issue of Crave Magazine. Looking for a light summer lunch? In this issue’s City Guide, we’ll touch on some places to eat healthy and delicious food. Bland salads and diets be gone!

The second entry in our new section, Chez Moi, spotlights Walter Kei’s The Playground, an elegant East and West fused kitchen office. Read about the inspiration behind Kei’s brilliant yin and yang concept, as well as innovative décor and appliances for your own kitchen. If you have a stylish kitchen that you want to showcase, don’t hesitate to email us!

Ready your trusty set of kitchen tools as Crave introduces another batch of delicious recipes from the chef’s table, including chilled silken tofu, seared tuna and potato salad, spicy fried crab, and tangy orange and grapefruit chiboust tart. We guarantee smashing summer get-togethers with these mouth-watering dishes.

June Issue: The Summer Gourmet Issue out now!

May Issue - Out Now

Finally we come to this memorable moment of our one-year anniversary. We are grateful for our lovely readers' on-going supports, therefore, in return, we pledge to keep bringing you more new and interesting stories. In this issue's City Guide, we invited six Hong Kong top chefs to map out their favourite eats in the city. Talk about eating like an expert!

Our loyal readers know that we always value setting and decoration no less than the taste and quality of food. From patterns to materials, We asked some experts on how to pick the right china plates for a complete table-setting.

And in this anniversary occasion, we also kick-start one of our new sections: Chez Moi. We searched around the city and visited different stylish home kitchens and dining rooms. Be it modern minimalism or extravagant retrospective, there will always be designs that suit you to a T. Home sweet home!

May Issue: The Anniversary Issue out now!

Bling for Living

The other day I saw this extravagant KENWOOD stand mixer in TST. I can't help but wonder what happen if some of the glitters/diamonds/whatever dropped into the batter?

At least you shouldn't make raisin cake with this mixer I suppose.

April Issue - Out Now

Time for some scrumptious Easter Hunt, except this time, it is read eggs that we are looking for. We shells out advices on some of the city's best egg dishes you can find. Who would have expected something as simple as an egg can provide so many variations and excitements?

Got sick of your current job already? If so, or simply if you're reading this in your office right now in boredom, maybe you should start looking for some career fresh-air. We invited current restauranteurs, who are back then stuck in the rat race, and shares with us how they make the leap.

And, of course, eggs. Who doesn't like this oval, smooth and shiny little thing? So simple yet essential, we gather all kinds of eggs in the World of Eggs feature and investigate on the secrets behind this ultimate ingredient.

April Issue: The Eggstravaganza Issue out now!

Crave New Website is LIVE

Our brand-new online platform is LIVE!

From juicy interviews to culinary fun facts, flashbacks from all the previous issues are waiting for your revisit. Plus countless exclusive events photos and a chance to get back the previous issues of your choice.

Visit www.cravemag.com

March Issue - Out Now

We are really glad to see how the art of mixology has been evolving in Hong Kong these days. For this issue, we salute the trend with a guided tour to some of the best places for cocktails in town. Be it the most stunning scenery or mouth-watering bar snacks, we name it, you enjoy it.

And of course, as we talk about drinking, we also got some experts' opinions on how to safeguard your precious wines in our wine storage feature. This article is a good place to start with if you don't want to turn your wine collection into bottles of expensive vinegar.

Once the storage problems are settled, we are only one step away from gusto. Keep an eye on this issue's World of Stemware feature and learn how to drink smart by filling the right glass with the right drink.

March Issue: The Cocktail Issue out now!