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The cache of graduate projects from ECAL/University of Art and Design Lausanne on display at HKDI reveals a wide-eyed curiosity that is characteristic of the renowned Swiss school\u27s energetic approach to design education

SIGNED: The Magazine of The Hong Kong Design 
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January 2014 
The crafting of design minds 
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English

The crafting of design minds

SIGNED: The Magazine of The Hong Kong Design 
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Article 3 
January 2015 
Editor's letter 
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Editor\u27s letter

Few designers have been more instrumental in changing the face of typography than Wolfgang Weingart. His exhibition shows why throwing out the rule book is sometimes the only way to make a difference

SIGNED: The Magazine of The Hong Kong Design Institute
Issue 11 Social topography Article 9
January 2015
The father of "Swiss Punk"
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The father of  Swiss Punk

Photographer and academic Tse Ming Chong\u27s visual archive of Hong Kong\u27s rapid developmen

SIGNED: The Magazine of The Hong Kong Design 
Institute 
Article 10 
January 2015 
Captured in time 
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Captured in time

SIGNED: The Magazine of The Hong Kong Design 
Institute 
Article 2 
January 2016 
Cover 
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Cover

Science and design have never been closer, with innovative textiles and other materials changing the way we think about garments and fashion

SIGNED: The Magazine of The Hong Kong Design Institute
Issue 13 Article 12
January 2016
Material innovation
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Material innovation

In November and December this year, HKDI will collaborate with The Design Alliance Asia (tDA Asia) -- one of Asia\u27s most extensive creative networks -- to host an exhibition entitled  Colours of Asia 

SIGNED: The Magazine of The Hong Kong Design 
Institute 
Article 25 
January 2012 
Colour code 
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Colour code

Over the last five months, some of Hong Kong\u27s most accomplished designers have been engaged in a dialogue with the HKDI community and the public, Daniel Jeffreys and Daisy Zhong asked a selection of the participants what the city needs to increase its standing as a global centre for design

SIGNED: The Magazine of The Hong Kong Design 
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Article 5 
January 2013 
Straight talk 
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Straight talk

AMBROSIA 客道 : The Magazine of The International Culinary
Institute
Volume 1 Edition One 2015 Article 4
May 2015
Contents
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4A
AMBROSIA
1ST EDITION
AMBROSIA is the magazine of the Vocational 
Training Council’s International Culinary Institute.
MBROSIA
FRESH 
INSPIRATION
「 心」鮮有道
STARRY-STARRY 
LIGHT IN HELENE 
DARROZE’S  
KITCHEN
PEOPLE50
TWIN DRIVERS
兩任主席承先啟後
THE BIRTH OF A 
NEW CULINARY 
INSTITUTE
COVER IMAGE                       
The common link among 
international cuisines is 
seasonings like salt and 
pepper. Salt crystals were the 
inspiration for the design of the 
new ICI building in Pokfulam
PAIR GAME
天作之合
GAME, SET AND 
MATCH WITH 
SAUTERNES AND 
DEBRA MEIBURG
FEATURE24
WORLD CLASS       
SKILLS
尋味全球
MARIANA SEBESS’ 
FUSION CUISINE 
MASTER CLASS
EVENT44
EAU DE VIE
生命之水
THE WAY OF SPA AT 
THE  T HOTEL
RELAX5818
A MATTER OF    
TASTE
味關重要
HESTON BLUMENTHAL 
ON FISH, CHIPS 
AND DIM SUM
PEOPLE38
FOOD NATION
美食天堂
JAPANESE AND 
KOREAN CUISINE 
LEAD BOOM IN 
ASIAN DINING
FEATURE32
EDITOR-IN-CHIEF DANIEL JEFFREYS     
CREATIVE DIRECTION SYMBOLICA
EDITORIAL BOARD ICI EDITORIAL TEAM 
CONTRIBUTORS JEREMY PAYNE,  JAMES EVANS, 
SUMMER CAO,  TIAN WENG LING
PUBLISHER INTERNATIONAL CULINARY INSTITUTE
TALENT MAGNET
人才匯聚
THE INTERNATIONAL 
CULINARY INSTITUTE 
HAS A DYNAMIC 
MISSION
FEATURE14 EVENT20
WINNING WAYS
成功之道
HONG KONG 
CHEFS WIN BIG    
ON WORLD STAGE
RISING TIDE
風起雲湧
HONG KONG'S 
BUOYANT 
CULINARY 
INDUSTRY
PEOPLE8EVENT6
1
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AMBROSIA 客道 : The Magazine of The International 
Culinary Institute 
Volume 2 September 2016 Article 5 
September 2016 
Contributors 作者簡介 
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4-. 
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wchu@vtc.edu.hk. 
5september 2016 | international culinary institute | ambrosia4 客道 | 國際㕑藝學院 | 二O一六年 九月號
CONTRIBUTORS 作者簡介
Kate Whitehead 
The author of two Hong Kong 
crime books, Kate was on staff 
at the Hong Kong Standard 
and South China Morning 
Post and served as editor 
of Cathay Pacific’s inflight 
magazine Discovery. She is 
now a freelance journalist for 
international media outlets 
including BBC Travel, Forbes, 
Time and Travel & Leisure,  
and brings her talents to our 
Test Kitchen section. 
Kate著有兩本香港犯罪書籍，她曾
任職《英文虎報》、《南華早報》 
及國泰航空機上雜誌《Discovery》
的編輯。她目前以自由作家身分
為多個國際媒體撰稿，包括BBC 
Travel網站和《福布斯》、《時代》及
《Travel & Leisure》等雜誌，秉持
對食物的熱情，她為我們撰寫Test 
Kitchen其中部分內容。
Chris dWyer
Chris is a Hong Kong–based 
food and travel writer, a 
former CNN stalwart and a 
communications consultant. 
When not trying the newest 
restaurants, he loves to interview 
chefs and research the history 
and social context of food 
for various media outlets 
and his blog, Fine Food Dude 
(www.finefooddude.com). For 
AMBROSIA, he chronicles the 
history and art of plating.
Chris是住在香港的美食和旅行作
家，他曾任職CNN多年，也是一位
傳訊顧問。如果不是在嘗試最
新的餐廳，他喜歡為各種媒體及
個人網誌Fine Food Dude（www.
finefooddude.com）採訪廚師、 
研究歷史和社交媒體上有關美食的
內容。本期他為《AMBROSIA客道》
細述擺盤藝術。
raChel read
A Hong Kong–based freelance 
writer with over a decade’s 
editorial experience, Rachel 
has contributed to Hong Kong 
Tatler, South China Morning 
Post, Prestige, Lane Crawford, 
BBC Nottingham and Lifestyle 
Asia among others, in addition 
to running her own blog, 
Through The Looking Glass 
(www.rachttlg.com). In this 
issue, she explores the cuisines 
of South America.
Rachel是香港的自由作家， 
她擁有超過十年的文字編輯經驗，
作品散見於《Hong Kong Tatler》、 
《南華早報》、《Prestige》、Lane 
Crawford、BBC Nottingham及
Lifestyle Asia等。她還經營網誌
Through The Looking Glass（www.
rachttlg.com）。本期她帶我們去 
探索南美洲食物。
thane tierney
Based in Los Angeles, Thane 
spent most of his career in the 
music business as a disc jockey, 
creative director, marketer and 
the founder of the first direct-to-
consumer label at the world’s 
largest record company. But 
his passion for food has always 
been in the mix, and he’s now 
pursuing that avenue avidly.  
He heads north for AMBROSIA, 
visiting the innovative In Situ 
restaurant in San Francisco. 
住在洛杉磯的Thane大部分時間 
從事與音樂相關的職業，包括DJ、
創意總監和經銷商，並且為全世界
規模最大的唱片公司創辦了首個直
接面對消費者的營銷模式。除此之
外，他也熱衷於享受美食，現在更 
放膽追求這方面的興趣。他為本
刊前往獨具創意的三藩市餐廳 
In Situ一探究竟。
robin lynam
Based in Hong Kong, Robin is 
a freelance journalist who has 
been writing about food,  
drink, travel, and arts and 
culture for international media 
outlets since the early 1980s. 
In this issue he looks at China’s 
developing role in the wider 
world of wine, and talks to 
some of the people who have 
significantly influenced it.
Robin目前以香港為家，他是一 
位自由作家，自1980年代初已 
開始為多間國際媒體撰寫美食、
佳釀、旅遊、藝術和文化方面的
文章。在本期雜誌，他著眼於中
國在更廣泛的葡萄酒世界扮演的
角色，並為我們訪問了幾位在這 
方面舉足輕重的人物。
06
09 10
12
raChel duffell 
Rachel is a Hong Kong–based 
journalist and editor who 
writes about lifestyle, people, 
fashion, art and design, but 
most enjoys musing on her 
adventures, whether in the 
great outdoors, at the table or 
on the road. For AMBROSIA she 
combines her love for travel 
and food, and discovers more 
about the burgeoning trend of 
gastronomic tourism.  
Rachel是香港的記者和編輯，擅長
生活、人物、時尚、藝術和設計方面
的主題，但最喜歡思索自己的冒險
經歷，包括在戶外、餐桌上以及旅行
途中。結合對旅行和美食的熱愛，
她為本期《AMBROSIA客道》探討 
日益蓬勃的美食旅遊新趨勢。 08
INTERNATIONAL CULINARY INSTITUTE
PUBLISHER – CUSTOM MEDIA 客製媒體發行人
Petula Kincaid
EDITOR 編輯
Tama Lung
CHInESE EDITOR 中文編輯
Rosa Chen 陳美玲
SUB-EDITOR 文字編輯
Gary Jones
COnTRIBUTORS 撰稿人
Carol Chow 周敏儀, Rachel Duffell, Chris Dwyer,  
Robin Lynam, Catharine Nicol, Rachel Read,  
Thane Tierney, Kate Whitehead
CREATIvE DIRECTOR 創意總監
Patt Sham 沈柏淳
DESIgn DIRECTOR 設計總監
Teresita Khaw 許思華
PHOTOgRAPHy DIRECTOR 攝影總監
Gillian Nadel
In-HOUSE PHOTOgRAPHER 集團攝影師
Edgar Tapan 潘安嘉
PHOTO RETOUCHER 照片修飾
Melanie Jam 詹健思
ASSISTAnT CIRCULATIOn MAnAgER 助理發行經理
Gladys Wong 王躍穎
PRODUCTIOn MAnAgER 製作經理
Gemini Hui 許寶川
PUBLISHER 
發行人
EDITORIAL TEAM  
編輯團隊 
AMBROSIA is published biannually by the   
InTERnATIOnAL CULInARy InSTITUTE 
Website: www.ici.edu.hk   Email: ici@vtc.edu.hk 
 AMBROSIA is produced on behalf of the  
InTERnATIOnAL CULInARy InSTITUTE  
by Edipresse Media Hong Kong Limited  
Tel: (852) 2547 7117  
PRInTER
Asia One Printing Limited
All rights reserved, 
copyright © InTERnATIOnAL CULInARy InSTITUTE
cover image © THe arT oF PLaTiNg
GASTROPEDIA 美食百科 •  BOOKSHELF 新書上架 •  TOOL OF THE TRADE 創意廚具 • LEXICON 專業詞彙
TEST KITCHEN
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The crafting of design minds

Editor\u27s letter

The father of Swiss Punk

Captured in time

Cover

Material innovation

Colour code

Straight talk

Contents

Contributors 作者簡介

1,383

3,146