AMBROSIA 客道 : The Magazine of The International Culinary Institute

AMBROSIA is the magazine of the Vocational Training Council's International Culinary Institute, curated as a world-renowned magazine, reflecting ICI’s ambition to inspire debate and a lively exchange of information and opinion about the culinary arts. The magazine is called AMBROSIA because its pages will be graced by heavenly creations; and its editorial mission has an Asian perspective. This region’s creativity, hard work and humility bring a special accent to everything it touches and this is profoundly true of its unique art of hospitality and philosophy of food.
《AMBROSIA》雜誌內容契合ICI的理念,致力成為業界的知名雜誌,促進飲食業的信息交流與互動。雜誌命名為AMBROSIA,意指「仙家美食」,寓意在雜誌中介紹的均為精心挑選的頂級佳餚,而文章內容則是以亞洲為視角環視全球。亞洲的文化特色與創新精神極富魅力,其認真勤勉、謙虛謹慎的處事哲學蘊含深遠,體驗了「客道」的精神,這些品質賦予了該地區飲食和服務業與眾不同的個性,也勢必將在《AMBROSIA》雜誌中一一體現。
Autumn 2022
Full Issue
Front Matter
Welcome message 歡迎您!
ICI Editorial Team
Articles
Boiling Point 火候到了
Tama Miyake Lung
World Cup 啡色人生
Tama Miyake Lung
Spice of Life 印度色香味
Kate Springer
London Calling 倫敦的呼喚
Melissa Twigg
Good Spirits 蒸蒸日上
Tama Miyake Lung
Recipe for Success 成功秘方
Tama Miyake Lung
End Matter
Class Acts 學院消息
ICI Editorial Team

Editors
- Publishing Director 出版總監
- Petula S Kincaid
- Editorial Director 總編輯
- Tama Miyake Lung
- Creative Director 創意總監
- Gigi Lee
- Chinese Editor 中文編輯
- Yam Yim Lan
- Production Manager 製作經理
- Howard Leung