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!

February Issue - Out Now

The last thing you want is turning the Valentine's Day into another usual night of sit-and-eat, while the only thing unusual is a larger bill. In this issue, we turn down the "Best Valentine's Dinner" cliché and go for more groundbreaking date ideas. From test-of-faith cooking classes to a helicopter ride around the city, we take your Valentine's night into a new height, literally.

Alternatively, you can just stop worrying about the miserable waiting lists and celebrate the occasion indoors. Be creative and discover how a fresh floral centrepiece can create miracle on tables. We talks to some floral experts to garner their opinion on how to select and assemble the right centrepeice, evoking the perfect mood for a successful meal.

Take a break from the romance overflow and prepare for something timeless. How can you not like a bubbly toast for every celebration, but on the other hand, how much do you know about the thing you drink? In the World of Sparkling Wine feature, we clear any confusions and illustrate the differences in a variety of sparkling wines.

February Issue: The Romance Issue out now!

Chef Koji Shimomura Gracing La Scala

Koji Shimomura, chef and owner of 2-Michelin-starred French restaurant Édition Koji Shimomura in Tokyo, is making a guest appearance in La Scala of The Sukhothai Bangkok from March 9 to 12.

Trained at some of the top French restaurants before returning to Tokyo in 2007, Chef Koji combines his Japanese cooking philosophy with French cuisines to create modern and lighter dishes that do not use too much cream and butter. His signature dish Matodai Fritter, made of light and crispy Kadaif coating and served with broccoli cream and lemon jam, perfectly exhibits his creative approach on reviving traditional food.

The Édition Koji Shimomura wine dinner night will be held on March 9, while lunchs and dinners will be served from March 10 to 12. No dish will be listed on the menu, as Chef Koji will handpick the freshest ingredients he can find every day in the market and customize the dishes for each customer.

La Scala, The Sukhothai Bangkok

13/3 South Sathorn Road

Bangkok 10120, Thailand

Tel: +66 (0) 2344 8888

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!