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Acquired Tastes 洋味香港, Carol Chow Nov 2016

Acquired Tastes 洋味香港, Carol Chow

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Hong Kong's restaurant landscape hasn't always been as cosmopolitan as it is today. Co-founder of the city's earliest Chinese-owned French restaurant, as well as Maxim's Group, Dr James Wu traces the evolution of the local F&B industry and explains why professional training has been crucial to success.

今日香港餐飲界多彩繽紛,各國料理薈萃,但並非一直如此國際化。身為美心集團及香港首間華人開辦的法國餐廳聯合創辦人,伍沾德博士與我們回顧本地餐飲界的發展,闡釋專業廚藝訓練是成功關鍵。


Food Nation 美食天堂 Nov 2016

Food Nation 美食天堂

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Hong Kong derives its name from a Cantonese expression 香港, which means "fragrant harbour". Scholars attribute the name to incense factories that stored merchandise in Aberdeen warehouses in the 19th century, but these days it's the scent of cooking that fills the air with sweet aromas as a wave of new restaurants open their doors. As Daniel Jeffreys reports, the city's vibrant culinary scene has made its appetite for skilled labour almost insatiable.

英文"Hong Kong"得自於「香港」的粵語諧音,「香港」意指「芳香之港」。根據學者研究,在19世紀之時,石排灣港口﹝今香港仔一帶﹞因運銷香樹製品馳名遠近,享有「香港」之美譽,其後整座島嶼亦因此得名。時至今日,隨著眾多新餐廳的次第開張,令香港飄香四溢、享譽全球的已不再是香料,而是各種美味佳餚。而這座城市蓬勃發展的飲食業,亦對訓練有素的專業人員求才若渴。


Driving Change Oct 2016

Driving Change

SIGNED: The Magazine of The Hong Kong Design Institute

Chelsia Lau is the chief designer for Ford in Shanghai and is behind some of its biggest projects. We speak to the Hongkonger about the changes in automotive design.


Stories That Sell Oct 2016

Stories That Sell

SIGNED: The Magazine of The Hong Kong Design Institute

At the third Successful Branding Journey seminar held at HKDI on June 6th, I.T and POSH, two of Hong Kong's strongest design-based brand builders explained the secret of their success to Summer Cao.