मैगज़्टर गोल्ड के साथ असीमित हो जाओ

मैगज़्टर गोल्ड के साथ असीमित हो जाओ

10,000 से अधिक पत्रिकाओं, समाचार पत्रों और प्रीमियम कहानियों तक असीमित पहुंच प्राप्त करें सिर्फ

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कोशिश गोल्ड - मुक्त

A Cut Above The Rest

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December 2017

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

A Cut Above The Rest

Sutherland Gastronomy is bringing in AngusPure Special Reserve products to premium supermarket chain city’super for the first time ever, offering 11 different cuts of Angus beef. AngusPure Special Reserve officially launched in Hong Kong on November 10, celebrated with a special showcase in city’super Times Square highlighting secondary cuts such as tri-tip and inside skirt and their use in traditional Chinese cooking. These secondary cuts are often overlooked, which is unfortunate as they are packed with flavour and are extremely versatile, not to mention considerably cheaper than popular cuts such as striploin and ribeye. At the showcase, celebrity chef Paul Wong of Cloudland Chines

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Kitchen Ink

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

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6 mins

March 2017

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Seoul Searching

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

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4 mins

September 2017

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Kenneth Wong

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

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2 mins

September 2017

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Yip Tin

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

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2 mins

September 2017

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In With The Old

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

time to read

4 mins

September 2017

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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.

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3 mins

September 2017

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Here's To A Brew-tiful Christmas

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

time to read

1 mins

December 2017

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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. 

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5 mins

February 2017

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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.

time to read

2 mins

February 2017

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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.

time to read

2 mins

September 2017

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