Boiling Point 火候到了

Authors

Tama Miyake Lung

Document Type

Article

Abstract

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.

由一個來自馬來西亞的家中大廚，到贏得多個國際廚藝比賽，並在香港擔任億萬富豪的私人廚師，溫有成的廚師之路兼容並蓄，為他鋪出一條康莊大道，通向他期待已久的首間自家餐廳。

First Page

14

Last Page

21

Recommended Citation

Lung, Tama Miyake (2022) "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