Chinese cuisine is rich in history and diverse in style. In Crave‘s first issue of the year, we’ve put together a special edition exploring its culinary highlights. We interview Chinese restaurateur Howard Cai about the future of Chinese cuisine. In Spotlight, we speak to three industry insiders about the modernisation of Cantonese cooking. Our feature story this month is all about the wok: understanding wok hei, how to season and maintain your wok and where to find the best. In Destination, we take you to Chengdu, UNESCO’s City of Gastronomy. For those looking to cook up a storm, check out three regional Chinese recipes from Hong Kong’s top chefs.