In this issue

The final printed edition of Crave takes readers on an adventure in gastronomy to Japan - the country that inspired the launch of the magazine in 2010. In People, we talk to three Japanese-tea experts on brewing the perfect cuppa; in Guide, we delve into the world of maguro, or tuna, and the best ways to serve each cut. Features editor Iris Wong gets her ramen fix as she takes a deeper look at the city's love for Japanese noodles and why the ramen trend is here to stay. Last but not least, nine of Hong Kong's iconic chefs spill the beans on what they'd like for their last meal on Earth.

Kitchen Ink

Professional cooks love their tattoos. Six Hong Kong chefs reveal their body art and the stories behind the ink.

6 mins

Seoul Searching

Ryunique’s Tae Hwan Ryu on the art of plating, the scarcity of Korean fine-dining and the importance of sourcing locally.

4 mins

Kenneth Wong

Third-generation owner, Kowloon Soy Co Ltd (Mee Chun Canning Co Ltd).

2 mins

Yip Tin

Managing director, Yuan’s Soy Sauce (Fu Kee Food Co.)

2 mins

In With The Old

Fermenting, pickling, salt-drying - how age-old food preservation techniques are transforming modern cooking.

4 mins

Lofty Ambitions

Architects Vince Lim and Elaine Lu used their 1,200-square-foot Happy Valley apartment to declare their design intentions, creating a home inspired by New York loft living, but with the rough edges smoothed off.

3 mins

Here's To A Brew-tiful Christmas

For Christmas gifts that look as great as they are functional, Nespresso has the answer.

1 min

The Chocolate Man

The founder of Valrhona’s chocolate school, renowned pastry chef Frédéric Bau is a master of the dark, milk and white arts of cooking with cocoa. 

5 mins

Around The World In Hot Chocolate

Served thick and creamy in Italy, with cheese in Colombia and bananas in Panama – discover how people around the world drink their chocolate, and try four recipes to warm the soul.

2 mins

Getting Saucy

From shrimp paste in Tai O to chilli sauce in Aberdeen, we meet four sauce-makers responsible for the flavours of Hong Kong.

2 mins

Cheng Kai-Keung

Fourth-generation owner, Cheng Cheung Hing Shrimp Paste Factory.

3 mins

Anything Goes

Hip, arty, fashionable Portland embraces the alternative and celebrates the best of the US Pacific Northwest with an iconoclastic dining scene and a maverick mentality.

3 mins

A Cut Above The Rest

Bringing the purest taste from the purest place to Hong Kong.

1 min

Bites Of Distinction

Exciting, fast-paced, dynamic… these descriptors are often associated with the ever-evolving culinary landscape of Hong Kong and Macau.

5 mins

Christmas Night Delights

The Godiva Christmas Collection Limited Edition is here for all your gift-giving needs.

1 min

Giving A Cluck

Why antibiotic- and hormone-free chicken is the way to go.

1 min

So You Want To Be A Restaurateur?

Before starting your own restaurant, consider the risks. From putting your savings on the line to carving a niche in a fiercely competitive market, Hong Kong restaurateurs tell it like it is, drains and all.

7 mins

The City Of The Kings

Lima, the capital of Peru, is the jewel in South America’s culinary crown – and shows no sign of abdicating any time soon.

4 mins

Read all stories from Crave

Crave Magazine Description:

Adventures in Gastronomy

Crave is Hong Kong’s modern breed of premium, gastronomic magazine. Our monthly glossy was launched with the idea that a combination of informative restaurant reviews, recommendations from food critics as well as tantalising recipes would go a long way in helping readers make decisions as to where to dine and what’s hip in the world of gastronomy and at home entertaining.