The pleasures of dining involve the sensory melange of taste, aroma, colour and texture in elusive and endless combinations. This combination of sensations defines flavour and in this issue of Crave we will be exploring the driving forces behind achieving some of the most extraordinary.
Chef Tae Hwan Ryu is the mastermind behind Ryunique, one of the world’s leading restaurants and one known for its avant-garde approach to Korean cuisine. Tae talks to us about his inspirations and recent culinary ventures.
Sauces are a key component in creating flavourful dishes. In People this month, associate editor Tiffany Chan speaks to the city’s seasoned producers of local sauces to discover the art of creating the flavours that have come to define Hong Kong.
The arts of curing, pickling, smoking and ageing lend distinctive flavours to ingredients and in this month’s Feature, experts share their knowledge on imparting tastes and aromas without firing up the stove.
This month’s Guide showcases the world of vinegar. From balsamic to Chinese vinegar, this classic condiment helps create dishes that exude zesty, tangy flavours.
Planning an autumn getaway? Check out our travel story on Portland, Oregon for top suggestions for where to wine and dine in the hip Pacific Northwest capital.
Editor in Chief & Publisher