Edi­tor’s Let­ter

Crave - - CONTENTS -

The chilly tem­per­a­tures of early spring whet the ap­petite for heart­warm­ing, healthy dishes. In the first is­sue of Crave 2018, we be­gin with com­fort feast­ing and an ar­ray of soups, broths, pies and tarts.

South Korea-based celebrity chef Ed­ward Kwon - one of his coun­try’s best-known chefs with his own tele­vi­sion shows - talks to us about his culi­nary in­spi­ra­tions and his as­pi­ra­tions to glob­alise Korean cui­sine.

Hot­pot din­ing is a so­cia­ble af­fair, with friends gath­ered around a caul­dron of bub­bling-hot broth. This is­sue’s Peo­ple sec­tion show­cases the mas­ter­minds be­hind Hong Kong’s lead­ing hot­pot restau­rants.

For those in search of nu­tri­tious com­fort eat­ing, check out our Fea­ture for the lowdown on the art of mak­ing soup. From broths punc­tu­ated by umami flavours to rich, pi­quant hot-and-sour soups, the city’s ex­perts share their tips on how to cre­ate scrump­tious bowls of good­ness.

Look­ing for last-minute travel ideas for Valen­tine’s Day?

Take a gourmet trip to Seoul, with our list of must-visit dishes and where to find them. For those plan­ning a cosy evening in, check out our re­vamped waine sec­tion for our con­nois­seurs’ best picks. Happy Valen­tine’s Day and Chi­nese New Year!

Edi­tor in Chief & Pub­lisher

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