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AMBROSIA 客道 : The Magazine of The International Culinary Institute
Singapore fried Hokkien prawn noodles prepared by students of the International Culinary Institute
由國際廚藝學院學員精心烹調的新加坡福建炒蝦麵
Class Acts 學院消息, Ici Editorial Team
Class Acts 學院消息, Ici Editorial Team
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Recipes for success 成功秘方
The International Culinary Institute (ICI) and its sister institutions the Hotel and Tourism Institute (HTI) and the Chinese Culinary Institute (CCI) provided students with an array of fun and educational opportunities
國際廚藝學院與其姐妹機構酒店及旅遊學院和中華廚藝學院積極提供機會,讓學員透過校內課程增長知識之餘,更可與專家交流參加特別活動和比賽,開拓視野。
Raising The Bar 環保酒吧, Tama Miyake Lung
Raising The Bar 環保酒吧, Tama Miyake Lung
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Sustainability has been a buzzword among restaurants for some time now, but what about bars? Turns out there are a growing number of outlets, in Hong Kong and elsewhere, that are committed to changing the world through eco-conscious practices such as zero waste and closed-loop production.
可持續發展的潮流近年已席捲世界各地餐廳,酒吧業卻看似不為所動?然而實情並非如此,香港以至各大城市均有越來越多酒吧積極推動零廢棄和閉環式生產等環保措施,致力改變這世界。
Plat Du Jour 名菜解構
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Wait and sea
鮑你滿意
Eric Räty, chef/owner of two-Michelinstarred restaurant Arbor, blends his Nordic roots and his passion for Japanese ingredients in a slow-cooked abalone
Eric Räty是米芝蓮二星餐廳Arbor的總廚兼老闆,他將故鄉的北歐烹調風格和對日本食材的熱愛融入一款慢煮的鮑魚菜式裡
Day In The Life 餐飲人生
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Mandy Siu 蕭婉生
Graduate of Diploma in Bakery and Pastry of the Institute; Pastry Chef at the two-Michelin-starred restaurant L'Envol
畢業於學院的西式包餅文憑課程、現任米芝蓮二星餐廳L'Envol糕餅主廚
Fired Up 人間煙火, Tama Miyake Lung
Fired Up 人間煙火, Tama Miyake Lung
AMBROSIA 客道 : The Magazine of The International Culinary Institute
From Argentine asado to Japanese yakitori and Cantonese char siu, the practice of cooking with fire has long been embraced by many world cuisines. Today, thanks to the passion and efforts of international chefs and culinary experts, this ancient tradition is still very much alive.
由阿根廷烤肉到日式雞肉串燒以至廣東叉燒,用明火燒烤的菜式在世界各地料理之中都由來已久。今天,有賴國際名廚、料理專家的熱忱和努力,這種歷史由久的烹調傳統仍然深受歡迎。
The Nose Knows 香氣撲鼻, Mamie Chen
The Nose Knows 香氣撲鼻, Mamie Chen
AMBROSIA 客道 : The Magazine of The International Culinary Institute
With scent being one of the most important factors in distinguishing different flavours in food and drinks, the world's top chefs and bartenders have learnt how to use aroma to enhance, intensify and even have fun with their creations.
頂級名廚和調酒師深明氣味對分辨食物和飲品味道的重要性,因此紛紛利用香味來提升和加強菜式和飲品的吸引力,以至為自己的創作增添趣味。
Native Son 本土之子, Tama Miyake Lung
Native Son 本土之子, Tama Miyake Lung
AMBROSIA 客道 : The Magazine of The International Culinary Institute
As chef and founder of Chile's foremost restaurant, Boragó, Rodolfo Guzmán has inspired long-overdue appreciation for the country's indigenous ingredients and traditional cooking techniques.
作為走在時代前沿的智利餐廳Boragó的總廚兼老闆,Rodolfo Guzmán以弘揚備受忽略的智利原生食材和傳統烹調技巧為己任。
The Sweet Life 甜美生活, Grace Ma
The Sweet Life 甜美生活, Grace Ma
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Colourful, creative, whimsical and mouth-watering – pastries and desserts have gone from culinary sidekick to star of the social-media age. Some of Asia's leading pastry chefs share what it takes to stand out in this competitive industry and the motivating factors that keep them dreaming up new ideas.
當色彩繽紛、創意澎湃、稀奇有趣和惹人垂涎的糕點和甜品正從佐餐小食躍身成為社交媒體明星,數位馳名亞洲的糕餅名廚分享了他們從這競爭激烈的行業突圍而出的心得,以及讓他們持續推出創意甜點的動力。
Tour De France 環法之旅, Anna Cummins
Tour De France 環法之旅, Anna Cummins
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Despite being a relatively small nation, France has had a colossal impact on the culinary world. We explore the history and development of French cuisine and its contribution to global gastronomic culture.
論面積,法國不算大,但這個歐洲國家在餐飲界的影響卻舉足輕重,本文特此探討法國菜的歷史和發展及其對全球美食文化的貢獻。
Lexicon 專業詞彙
AMBROSIA 客道 : The Magazine of The International Culinary Institute
The arts of sushi
壽司的藝術
ICI students learning Japanese Cuisine and Sushi Preparation must be well versed in multiple styles of this iconic dish
學做日本料理和壽司的ICI學員必須熟習以下幾款經典壽司
Features
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Where In The World 放眼世界
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Pulling strings
麵麵觀
They're fun, they're tasty, they're versatile. And they're an essential part of many of the world's food cultures. Find out how noodles are made and prepared in different corners of the globe.
有趣、美味、變化多端都是它的形容詞。麵食在世界各地的飲食文化當中都是不可或缺的部分,但製作和食用方法卻各有特色
Bookshelf 新書上架
AMBROSIA 客道 : The Magazine of The International Culinary Institute
A new page
新的一頁
Don't miss these new releases by the world's leading chefs and culinary experts
別錯過以下由知名大廚和烹飪專家撰寫的新書
Tool Of The Trade 創意廚具
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Under pressure
壓力之下
Nothing saves time and seals in flavour quite like the pressure cooker
壓力煲以省時和能夠保存食物味道見稱
Test Kitchen
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Gastropedia 美食百科
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Coming to a head
神機妙蒜
Pungent and powerful, garlic is much more than your everyday seasoning
味道強烈的蒜並不只是日常調味料那麼簡單
Contributors 作者簡介
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Welcome Message 歡迎您!, Ici Editorial Team
Welcome Message 歡迎您!, Ici Editorial Team
AMBROSIA 客道 : The Magazine of The International Culinary Institute
World of Experience 多元經驗 邁向國際
Contents 目錄
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Cover
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Ambrosia Autumn 2021 Full Issue
Ambrosia Autumn 2021 Full Issue
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.