Home > IVE/HKDI and other units > Research Repository > Hotel, Service & Tourism Studies > AMBROSIA > Autumn 2022
AMBROSIA 客道 : The Magazine of The International Culinary Institute
From cooking for his family in Malaysia to winning various global culinary competitions and serving as private chef for a Hong Kong billionaire, Edward Voon has had quite the eclectic journey. But with the long-awaited opening of his first restaurant, life is just starting to heat up.
Lung, Tama Miyake
"Boiling Point 火候到了,"
AMBROSIA 客道 : The Magazine of The International Culinary Institute: , 14-21.
Available at: https://repository.vtc.edu.hk/ive-hosts-ambrosia/vol11/iss1/13