Edi­tor’s Let­ter

Crave - - NEWS -

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

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