Edi­tor’s Let­ter


At Crave, we fea­ture cuisines and dishes from a wide ar­ray of cul­tures. How­ever, it’s re­cently dawned on us that we have yet to de­vote an is­sue to the sin­gle most in­te­gral in­gre­di­ent to Asia: rice.

Rice pro­vides sus­te­nance to the ma­jor­ity of Asia’s pop­u­la­tion and its sig­nif­i­cance ex­tends be­yond be­ing a mere culi­nary in­gre­di­ent. For many, a steam­ing bowl of rice con­jures up feel­ings of do­mes­tic bliss. So with this in mind, this edi­tion of Crave pays homage to this essen­tial com­po­nent of our daily diet.

So what’s in a bowl of rice? Per­haps that’s some­thing we rarely con­sider at the nightly din­ner ta­ble. As­so­ci­ate edi­tor Tif­fany Chan trav­els to rice farms and vis­its the city’s dis­tin­guished restau­rants to find out how this sim­ple in­gre­di­ent can make or break the kitchen.

Chef Masa­taka Fu­ji­sawa of Sushi Masa­taka speaks about his at­ti­tude to­wards mak­ing per­fect sushi in this month’s Opin­ion col­umn, while three of the city’s wine ex­perts weigh in on good-qual­ity rice wines in Peo­ple.

For more carb load­ing, Guide this month show­cases var­i­ous types of rice noo­dles, while for those of you plan­ning for an easy get­away, take a look at our travel fea­ture on idyl­lic Lom­bok, home to some of the planet’s most spec­tac­u­lar beaches and rain­forests.

Edi­tor in Chief & Pub­lisher

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