Hong Kong, Western dining, History, Food culture
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.
"Acquired tastes 洋味香港,"
AMBROSIA 客道 : The Magazine of The International Culinary Institute: , 36-41.
Available at: http://repository.vtc.edu.hk/ive-hosts-ambrosia/vol2/iss1/16