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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!