Home > IVE/HKDI and other units > Research Repository > Hotel, Service & Tourism Studies > AMBROSIA > September 2016
AMBROSIA 客道 : The Magazine of The International Culinary Institute
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Keywords
Hong Kong, Western dining, History, Food culture
Document Type
Article
Abstract
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。
First Page
36
Last Page
41
Recommended Citation
Chow, Carol
(2016)
"Acquired tastes 洋味香港,"
AMBROSIA 客道 : The Magazine of The International Culinary Institute: , 36-41.
Available at:
https://repository.vtc.edu.hk/ive-hosts-ambrosia/vol2/iss1/16