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