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AMBROSIA 客道 : The Magazine of The International Culinary Institute

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Authors

Carol Chow

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