Editor’s Let­ter

Crave - - EDITOR'S LETTER - Editor in Chief & Pub­lisher

If I had to pick a sin­gle in­gre­di­ent to live on for the rest of my life, I’d choose eggs with­out hes­i­ta­tion. Among the most ver­sa­tile in­gre­di­ents, eggs can nour­ish us from break­fast to din­ner. With this in mind, we have ded­i­cated this month’s line-up to cel­e­brat­ing an egg-cep­tional Easter.

As in­dis­pens­able as they are on the culi­nary stage, eggs are rarely granted the gour­mand rev­er­ence they de­serve, ow­ing to their hum­ble ori­gin and year-round avail­abil­ity. As the team em­barked on a quest to find Hong Kong’s per­fect egg, we came to un­der­stand how much care is in­vested in pro­duc­ing top-notch eggs. This month’s Peo­ple sec­tion celebrates the lo­cal egg mas­ters de­voted to pro­duc­ing the city’s finest.

A trip down the dairy aisle at a high-end su­per­mar­ket of­ten leaves me feel­ing in­trigued and rather con­fused. Not only has the va­ri­ety of eggs ex­panded rapidly in the past few years, but the prices vary hugely. Free range, or­ganic, en­rich-caged…pick­ing up a box of eggs is no longer a sim­ple er­rand. In this month’s Feature sec­tion, writer Cher­rie Yu ex­plains what it all means.

Stick­ing with our eggy theme, as­pir­ing chefs can draw in­spi­ra­tion from Guide, where we unveil the world of deca­dent fish roe, and this month’s egg-based recipes.

If you pre­fer to dine out, check out Feast for our favourite restau­rant meals of the month and Drink for our som­me­lier’s top picks for April. Happy Easter.

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