January Issue - Out Now

While you are waving goodbye to 2010, make sure you are in your greatest state to welcome the promising new year. We go all the way deep into Lamma Island and have some back-to-nature experts to walk us through how to grow our own herb gardens at home. A mere lack of space should definitely not be a hindrance for living green.

In the World of Tea section, we embrace all those ancient cultures and wisdoms behind "Cha", the age-old beverage with an undeniable position in the universe of gastronomy. From Chinese Dragon well to Indian Earl Grey, we unveil the health values, brewing technics and anything that matters behind each kind of tea.

Balance out all the holiday excesses with light cooking recipes for the health-conscious you. A Crunchy Munchy salad made with the freshest fruits and vegetables, Gado Gado salad balancing all the essential carbos and minerals, and easy-to-make detox drinks that live up the toast to wellness.

January Issue: The Wellness Issue out now!

VONDOM is awarded Best of Year 2010

VONDOM has been awarded the BOY - Best of Year award this year in the category Outdoor Furniture by SURF Collection, designed by international designer Karim Rashid. Organized by US magazine Interior Design for 5 years, the BOY award is counted with panel of member by professionals from different fields, including interior designers architects and more.

SURF, the sun lounge designed by Karim Rashid, has been honoured this award with its innovative design and modern shape. Made of 100% recyclable materials, it resists to extreme temperature and comes with a variety of colours and finishes, which can blend perfectly into any home settings and decorations.

December Issue: Out Now

You've waited for long enough, and now this is the time for the mass year-end celebration. We talked to professionals who share with us some tips on Christmas festive table setting. Impress your guests with elegant candles and centrepieces that perfectly complement your home-made Christmas dinner.

While you are busy making plans to celebrate Christmas, don't forget to embrace the end of 2010. This year is huge to all of us (especially since it is the year of birth of Crave), so we decided to end this year remarkably with the best New Year's Eve menus in town of our choice.

Too late to make Christmas dinner booking? Why not bring the vibe back into your place and celebrate as long as you want. We invited chefs from different professions to walk us through the essence of Christmas cooking. From traditional chocolate log cake to a modern pairing of ham and foie gras, this issue's Recipes can never be more fascinating.

December Issue: The Christmas Special Issue out now!

Alba White Truffle arrived at Cucina

Michelin-recommeded restaurant Cucina at Marco Polo Hongkong Hotel welcomes the arrival of Alba white truffle - the "White Diamond on Dining Table". From now until December 12, Cucina introduces a series of 10 white truffle dishes, including the chef's recommendations of Carpaccio con Recola, made of Kagoshima beef carpaccio and arugula; the Filetto di Vitello con Buffalo Mozzarella Salvia e Salsa di Zucchini, featuring Veal tenderloin, buffalo mozzarella, sage and zucchini sauce; and the Coda di Rospo con Spinaci e Salsa al Caprino that made of pan-fried monk fish, spinach and caprino cheese sauce.

Chef Ryan Zimmer will also presents a dessert creation White truffle Mont Blanc, dished with the limited edition Mõvenpick Double Cream de la Gruyere & Meringues Ice Cream. White truffle menu starts from $288+10% per head, including 3 grams of white truffle.

Cucina

Level 6, Marco Polo Hongkong Hotel,

Harbour City, Tsim Sha Tsui

Tel: 2113 0808

city'super Christmas Promotions

It is never too early to plan ahead for the Christmas fest. And if delivery food is too common to your taste, it would not be a bad idea to do your own cooking. Superlife Culture Club by city'super is organizing Christmas cooking class in December at the three branches in Time Square, Harbour City and New Town Plaza. Explore the joy of cooking delicious Christmas cuisine with Executive Chef Charmaine Cheung and famous guest chefs. For enquiries, please call 2956 2668.

city'super also introduces 34 sumptuous hampers with ranges of food and wine that help you to celebrate and express you love and gratitude to your family and friends. Highlights include the Christmas Banquet, priced at $3,980, which carries everything you can get from chocolate and cookies to sauce au foie gras. Those who are not afraid of festival hangover will enjoy this Champagne Basket with a wide range of Grand Cru and the new arrival exclusive Nicolas Mailart, priced at $2,280.

Deadline for ordering is December 22. To order, please call 2429 8588 or email order@citysuper.com.hk

New Chef Steve Liu at Sha Tin 18

Sha Tin 18 in Hyatt Regency Hong Kong, Sha Tin is welcoming Steve Liu from Grand Hyatt Beijing as the new Chef of the Noodle Kitchen, bringing in a selection of handmade noodles and dumplings in authentic Beijing style.

Chef Liu has been practicing Chinese handmade noodles and dumplings for more than 10 years. With his diverse overseas exposures in Mumbai, Japan and the United States, he will present some of his signature dishes such as the Baked Sesame Cake with Minced Beef and Soya Bean Paste, which has a crispy crust on the outside and tender on the inside.

Another of his signatures is the Handmade Noodles with Braised Pork Belly, which is a dish originated from the Yuan Dynasty. The noodles are made by quickly slice strips of dough into boiling water to form a chewy texture, pairing with juicy braised pork belly and egg.

Lunch: Mon-Fri, 11:30am-3:00pm; weekends and public holidays, 10:30am-3:00pm

Dinner: 5:30pm-10:30pm

Sha Tin 18

Hyatt Regency Hong Kong, Sha Tin

18 Chak Cheung Street, Sha Tin

Tel: 3723 1234

November Issue: Out Now

Perhaps it's still early to talk about Christmas or New Year's Eve, but sure it wouldn't hurt to prescreen some nice places that offer the best backdrop to a fine meal. We search for restaurants in Hong Kong that remind us how stunning the city's landscape can be, together with beaches and shores that provide a tranquil escape from the pollution and the crowds.

The essence of a great dish often comes from the most elemental techniques, so for amateurs who don't know where to start with, start with the basics. We invited culinary professional Chef Richard Ekkebus, Director of Culinary Operations and Food & Beverage at The Landmark Mandarin Oriental to demonstrate step-by-step some of the essential cutting techniques every cook should know. Now you know we need a guideline to break things.

Meat cravers (not to be confused with pizza) should get a copy of this issue. Reason: The World of Premium Beef. From USDA prime to Kobe, we uncover the best varieties of premium beef around the world. Facts and raising practices of different cattle, names and origins you might never heard of, all presented to you in this juicy feature.

November Issue: The Decadent Issue out now!

COVA's New Opening in Lee Gardens

Established in Milan in 1817 and later entered Hong Kong since 1993, Italian classic dining and pastry specialist COVA Ristorante-Caffè has found its new home in the Lee Gardens, the luxury mall in Causeway Bay.

Guests are first welcomed by the palatial Pasticceria-Confetteria, a truly shopping experience from a neat counter displaying delectable takeaway lunch and teatime goodies, followed by a spacious European-style Ristorante-Caffè with floor-to-ceiling windows, in which comfortable ambience, impeccable service and decadent recipes can all be found at once.

Diners can enjoy the signature dishes such as roasted quail with pan-fried duck liver, baby pear and fortified port reduction, and pan-fried fresh Adriatic sole with thyme porcini and pumpkin coulis, relaxed on elegant chairs in chocolate-brown leather or beige upholstery.

Those who favor more privacy can choose to dine in on of the two private rooms named "La Scala" and "My Room". The dark-wood-panelled La Scala can accompany around 20 guests, while My Room is perfect for an intimate gathering of 8-12 people under the dramatic crystal chandelier and backdropped by a hand-printed calligraphy fresco on one of the ivory walls.

Next door guests can find the wonderful Pasticceria-Confetteria, offering exquisite cakes and pastries for all occasions, tailor-made hampers, wedding gift ideas and a range of branded merchandise. New indulgence are always guaranteed for every revisit.

COVA Ristorante & Caffe

Shop 101-03, 1/F Lee Gardens, Causeway Bay

Tel: 2907 3399

COVA Pasticceria-Confetteria

Shop 106-07, 1/F Lee Gardens, Causeway Bay

Tel: 2907 3060

Seize the Chance - The Spice Market in Prince Hotel

Operated for more than 30 years, The Spice Market in the Prince Hotel will finish its last day of service on October 17, replaced by the "Best in Town" Buffet Restaurant in the Beijing Suites I, II, III next door from October 18 onwards.

The Spice Market started its business in the Marco Polo Hongkong Hotel during the 1980s, later moved to the Prince Hotel in 1991. With its exquisite South East Asian cuisines, the restaurant have received numerous awards, including the Hong Kong's Best Restaurant 2010 award, Favorite Food Award 2010 and the Best-Ever Dining Award 2010 etc.

And the promising successor, the Best in Town Buffet, will continue the spirit of The Spice Market to offer some of the signature dishes such as Hainanese Chicken, Pan-fried Wagyu Beef, Tom Yum Kung Soup, Wok-fried Seafood in Thai Style and Sauteed Egg White with Bird's Nest.

During 12 to 17 October, guests of The Spice Market will receive a thank you card to enjoy 25% off for all meal period of The Best in Town Buffet after 18 October. Seize the chance to enjoy the last-but-not-least dining experience in The Spice Market!

The Best in Town Buffet Restaurant

Beijing Suites I, II & III, 3/F, Prince Hotel,

Harbour City, Tsim Sha Tsui, Kowloon

Tel: 2113 6046

Fonterra Foodservices Pastry Challenge 2010 Results

Held in 28 September at the Hospitality Industry Training and Development Centre in Pokfulam, the Fonterra Foodservices Pastry Challenge 2010 was wrapped up in success. Under this year's theme "A Taste of Flowers", twenty two young chefs challenged each other with their great potentials, and two winners have been announced.

The competition was divided into two categories: winner of the Cake Category was Mr. Lai Tat Shing, Cook B of the JW Marriott Hong Kong; and winner of the Petit Four Category was Mr. Cheong Chan Weng, Demi Chef of the Wynn Resorts Macau. Chef Lai amazed the judges with his "Rose White Chocolate Mousse" made out of rose water, while Chef Cheong also showed his talent with his "Lady Flower/Flower Basket/Golden Flower" petit four collection with great creativity. Apart from a medal and cash reward, both winners will have the opportunity to take overseas pastry courses with a Master Pastry Chef, courtesy of Fonterra.

Another highlight of the day came from the guest appearance of Amanda Strang, taking part as one of the four judges in the Petit Four Category contest. Well-known for her keen interest in pastry, Amanda is planning to open her own pastry shop in the future. Knowing Amanda is getting married next year, Thomas Lui, Pastry and Dessrt Consultant of Thomas Trillion has created some special wedding bands made out of chocolate, which brings the occasion into another level of excitement.

Result - Cake Category

Gold Award: Lai Tat Shing from JW Marriott Hotel Hong Kong

Creation: "Rose White Chocolate Mousse"

Silver Award: Cathy Desiree Lim Choi form Wynn Resorts Macau

Creation: "Ikebana"

Bronze Award: Chan Wai Pan from Royal Plaza Hotel

Creation: "White Chocolate Violette"

Result - Petit Four Category

Gold Award: Cheong Chan Weng from Wynn Resorts Macau

Creation: "Golden Flower, Flower Basket and Lady Flower"

Silver Award: Ho Shing Yan from JW Marriott Hotel Hong Kong

Creation: "Vitality"

Bronze Award: Ng Chak Man from The Hong Kong Bankers Club

Creation: "Bountiful Summer"

Sukhothai Bangkok - Business Package

From now until 31 March 2011, award-winning deluxe hotel Sukhothai Bangkok introduces the "Business Package" to business travellers with maximum luxury at the most affordable prices.

For a minimum of 2 consecutive night booking, guests will enjoy special rates in the Executive Deluxe Room, Deluxe Suite and Garden Suite, starting from Baht 11,500 for single and Baht 11,900 for double occupancy in Executive Deluxe Room, excluding service charge and government tax. Package also includes daily buffet breakfast at the Colonnade restaurant, a complimentary one-way airport transfer by hotel limousine (from or to the airport) and a complimentary in-room mini-bar with soft drinks, juices and beer.

For more information and reservations, contact reservations@sukhothai.com or visit www.sukhothai.com

October Issue: Out Now

There must be a good reason why "Food" and "Beverage" always come hand in hand. We look into the origins of gastropub, where a pub and a restaurant blend together, and search for some of the nice places in Hong Kong where good drinks and mouth-watering food can be found at once.

Fest is in the air, and certainly the most appealing way to celebrate do not include getting squished in a crowd. We talked to several professionals in the field and present to you our guide on stocking the perfect bar at home.

Being the best-selling alcoholic beverage in the world, beer surely has its unique charm that other alcohols cannot compete. Before you get knocked off in the hot summer night, it should not be a bad idea to read our World of Beers and know more about what you've been drinking all the time.

October Issue: The Hangover Cure Issue out now!

Green Mouse French Cooking Class

French restaurant Green Mouse will hold a cooking class on September 26 starting at 17:30, taught by chef Dimitri Bastiani. Participants will learn to make a 3-course traditional French menu as below:

Starter: Abashini Scallop and French Crab Gratinated

Main course: Roasted Lamb Rack Garlic Sauce

Dessert: Fresh Mixed Fruit Tart

Participants can enjoy their own creations straight after the class, priced at $600 per head with a glass of House Red or White wine included. Seats are limited at a maximum of 20 persons, with phone reservation required on a first-come-first-served basis.

Green Mouse
33 Peel Street, Central
Tel: 2544 0389

British Airways 10% off flight to London

From now until 31 July 2011, Dah Sing British Airways Platinum Card holders can enjoy an exclusive 10% off discount on all British Airways flights from Hong Kong to London, other UK cities and selected European destinations.

Cardholders can also earn BA Miles on everyday spend: 1 BA Mile for every HK$6 spent, 1.5 BA Miles for every HK$6 spend overseas and 2 BA Miles for every HK$6 spent with British Airways in Hong Kong. New cardholders will also enjoy a welcome offer of 8,888 BA Miles and first 3 years annual fee wavier on registration.

For more details, please visit http://www.britishairways.com/travel/dahsing/public/en_hk

September Issue: Out Now

Great news for late risers: we introduce the best weekend brunches in town, from buffet-style antipasti to dessert spread with a la carte main dish. A lack of appetite is no longer an excuse.

No matter you are fantasizing about opening your own restaurant or you just want to renovate your not-so-tasteful kitchen, this issue will come in handy to you. We look into the reality behind the restaurateurs' business, probably one of the riskiest investment around. We also interviewed some talented interior designers in town, sharing tips on utilizing kitchen spaces without sacrificing styles.

September Issue: The Autumn Gourmet out now!

Wine Tasting Dinner at Green Mouse

Celebrating its 2nd year anniversary, French restaurant Green Mouse organizes a Wine Tasting Dinner to be held on August 27 and 28. Diners can enjoy a 6-course menu prepared by chef Dimitri Bastiani, featuring home-made smoked French duck breast and pan fried beef filet, and pair with 5 different wines imported from France.

Until the end of September, guests will also receive a complimentary glass of Millésime 2002 Champagne to every set meal order. Priced at $650 + 10% per person, prior booking and a deposit of $200 per person is required due to limited seats.

Green Mouse

33 Peel Street, Central

Tel: 2544 0389

Fonterra Foodservices Pastry Challenge 2010

Confectioners in towns are getting ready for a toothsome show-down. The third Fonterra Foodservices Pastry Challenge, organized by Fonterra Foodservices and endorsed by Hong Kong Bakery & Confectionery Association and Hong Kong Chefs Association, will soon be held on September 28 at the Hospitality Industry Training and Development Centre (HITDC).

Themed "Taste of Flowers", this year the competition is divided into Cake Category and Petit Four Category, welcoming all professional chefs from Hong Kong and Macau to enroll in on company basis. Apart from attractive prizes, gold winners from each category will also receive a complimentary overseas pastry training course offered by professional pastry chef.

Applicants should submit the application forms together with photos of your creations and recipes via mail or email before August 20. Please visit www.fonterrafoodservices.com.hk for more details of event and application method.

Maurizio Roberti at Sabatini

Italian chef Maurizio Roberti gives his guest appearance at Sabatini Italian Restaurant in The Royal Garden from August 5-31. Owner of the Clinque Sensi Restaurant in Kobe, Japan, chef Roberti will prepare a 5-course menu with two of his favorite specialties of deep fried bread-crumbed oysters and Garbanzo bean purée soup, and his signature foie gras and butter risotto priced at $788 +10% for one.

Sabatini Italian Restaurant

3/F, The Royal Garden,

69 Mody Road, Tsim Sha Tsui

Tel: 2733 2000

Summer Delights - Black Summer Truffles at RIVA

Gourmet restaurant RIVA from The Park Lane Hong Kong presents the seasonal special menu, featuring Black Summer Truffles by Executive Sous Chef Heinz-Jorg Funhoff. Exclusive from August 2 until September 5, the 4-course menu pairs black summer truffles from France with fresh and quality ingredients ranged from pigeon breast and baked salmon to organic farm egg, at $688 + 10% per person.

Also look out for the newly updated a la carte menu with Pan-fried Duck Foie Gras, Australian Lamb Rack and Valrhona Chocolate Mousse Trio. For detailed prices and reservation, call 2839 3327.

RIVA

27/F, The Park Lane Hong Kong,

310 Gloucester Road, Causeway Bay

Tel: 2839 3327