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Where In The World 放眼世界

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Small wonders

小小奇蹟

Depending where you find them, dumplings are either a favourite snack, a must-try street food or a beloved national dish. No matter the style or stuffing, they are the ultimate comfort food.

餃子可以是備受歡迎的小食，也可以是不可不吃的街頭美食，或是深受喜愛的國菜，但不管是以哪種形式出現或用了哪些餡料， 餃子都是讓人吃了感到窩心的食物

Bookshelf 新書上架

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Reading room

閱讀室

A world of taste, culture and masterful techniques awaits in these new releases

翻開下列新書，探索世界各地的美食、文化和廚藝技巧

Gastropedia 美食百科

AMBROSIA 客道 : The Magazine of The International Culinary Institute

In the weeds

深入藻源

Fresh, dried or used as a flavour enhancer, seaweed is a true superfood - in more ways than one

海藻不管是新鮮的時候還是製乾之後均可入饌或當零食，甚至可為食品提鮮，堪稱超級食物

Test Kitchen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

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

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 2022 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Back Cover

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

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。

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

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

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。

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。

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。

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。

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。

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。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

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

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

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

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

Test Kitchen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Contents 目錄

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

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

AMBROSIA 客道 : The Magazine of The International Culinary Institute

World of Experience 多元經驗 邁向國際

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.