Edi­tor’s Let­ter

Crave - - NEWS -

Ask chefs about their fond­est culi­nary mem­o­ries and many of the world’s most es­tab­lished per­son­al­i­ties will cite their moth­ers’ cook­ing as an in­spi­ra­tion. As Mother’s Day ap­proaches, and thoughts turn to fam­ily and mem­o­ries of child­hood, we’d like to ded­i­cate this is­sue of Crave to nos­tal­gia and an op­por­tu­nity to re­visit long-lost, cher­ished recipes.

In today’s mod­ern cui­sine, where ef­fi­cient tech­nol­ogy of­ten re­places crafts­man­ship, many tra­di­tional dishes have faded into mem­ory. In Peo­ple, we turn at­ten­tion back to qual­ity, clas­sic cook­ing by ask­ing some of Hong Kong’s culi­nary heavy­weights how to pre­serve and el­e­vate hand­crafted Chi­nese cui­sine.

Ev­ery food lover’s kitchen con­tains an heir­loom fam­ily cook­book filled with trea­sured recipes. Fea­tures edi­tor Tif­fany Chan speaks to 12 of the city’s top chefs as they re­veal the favourite child­hood recipes they in­her­ited from their moth­ers.

Ok­i­nawa is not only known for its pris­tine beaches. In Travel, we visit Ja­pan’s most southerly is­lands, home to some of the health­i­est and long­est-lived peo­ple in the world, to dis­cover the se­crets of longevity.

Back in Hong Kong, for those on the look­out for cool places to dine, check out Feast where our team shares their top picks of the month. Still feel­ing peck­ish? Per­haps Guide will sa­ti­ate your ap­petite with an ar­ray of iconic Hong Kong snacks. Happy Mother’s Day!

Edi­tor in Chief & Pub­lisher

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