This month's issue features a mouthwatering variety of culinary jaunts and recipes you won't want to miss. Caution: we recommend not reading it on an empty stomach. Side effects may include hanger.
We've shared new eateries you'll have to try, a report on our February Foodie Club events (Monkey's Gone Wild held at Emack & Bolio's and the Good Food Tour HK: Korean Edition). Have you joined our Foodie Club yet?
Read on and you'll see we've made you an olive you can't refuse by comparing a selection of supermarket range of extra virgin olive oil available in Hong Kong stores. Then we chew the fat with New York's Please Don't Tell and continue on with a tale of two piggies, or more specifically, the differences between East and West culinary traditions when it comes to one of the hallmark beasts on our dinner tables. For the latter piece we have two exclusive interviews with Chef Tom Aikens and Patrick Chan who weigh in on these differences in culinary traditions.
For the second half of the magazine, we feature our star editor's foodie trip to Hanoi in Foodie Forays, where she walks us through what to see and eat as part of an affordable luxury package organised through Travolor.
YalunTu provides us with advice on how to impress your client at a steak house and Tai Tai Pie Pies shows us how to make their pies, pies, glorious pies. Cindy Lam prescribes a simple and delicious artichoke and spinach pasta for supper you won't want to miss.