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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.

time to read

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.

time to read

4 mins

September 2017

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Kenneth Wong

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

time to read

2 mins

September 2017

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Yip Tin

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

time to read

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.

time to read

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. 

time to read

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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