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限定日本米芝蓮餐飲體驗

限定日本米芝蓮餐飲體驗

Dining

懷石料理,對於不少香港人而言是高級的日本料理,由於在港難以覓得正宗的懷石料理,到訪日本時可說是「必吃清單」之一。可是於8月,各位便有機會在香港品嚐到由米芝蓮二星大廚獨家設計,而且親手炮製的地道「京懷石」料理。

這次活動為「米芝蓮指南港澳美食盛宴系列」之一,特地遨請日本關西蘆屋市餐廳「京料理 – 高木餐廳」的創辦人暨主廚高木一雄先生親臨香港及澳門,而且大廚亦特地為這次盛宴設計了豐富的五道菜午宴餐單及八道菜晚宴餐單。據他所指,這次餐單結合了日本傳統烹調方法和匠心獨運的擺盤,他希望以每一道菜式展開一個個文化故事的序章,同時揭示懷石料理源於禪意精神的歷史,為一眾港澳食客帶來一場味覺及視覺的極上體驗。

同時,高木大廚亦表示京料理體現了京都四季分明的自然美,以致準備京料理的步驟繁複,所以現時於日本主打京料理的餐廳已愈來愈少。而擅於以當季頂級食材炮製料理的高木大廚,在這次來港也盡顯其心思及廚藝,例如頭盤的日本毛蟹、海膽、魚子,或者是極考功夫的鮑魚、蘆筍、嗡泉蛋及黑松露青豆魚湯等,都足以令一眾賓客十分期待。

遇上佳餚,又怎能缺少了美酒呢?順帶一提,這次餐飲體驗將由Robert Parker Wine Advocate的國際著名美酒專家為每一道菜精心配搭上獨特的佳釀,務求令食客奉上非凡的餐飲體驗。

 

活動詳情:

香港 - 五道菜午宴

日期及時間:2017年8月9日(星期三)中午12時30分

票價:每位128美元(港幣998元)

地點:The Mira Hong Kong WHISK

澳門 - 五道菜午宴 及八道菜晚宴

日期及時間:(午宴)2017年8月12日(星期六)中午12時30分
(晚宴)2017年8月11及12日(星期五及六)晚上6時30分

票價:

午宴:正價每位111美元(澳門幣888元)

早鳥優惠*每位100美元(澳門幣800元)

 

晚宴:正價每位236美元(澳門幣1,888元)

早鳥優惠*每位213美元(澳門幣1,700元)

*早鳥優惠由7月3日至7月16日期間提供,座位有限,購買從速。

地點:澳門新濠鋒酒店「天政」餐廳(Tenmasa)

購票:https://guide.michelin.com.hk/zh_TW/international-chef-showcase-takagi-kazuo

by 17 Jul, 2017
極度狂歡派對.杜德偉

極度狂歡派對.杜德偉

Fashion

 

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轉眼間又到除夕,上一次說起過句說話時,大家已經在狂歡派對上暢飲暢聚吧!美酒、唱歌、跳舞,是密不可分的事,杜德偉更是精於此,他的歌燴炙人口,他的舞藝更是不用置疑,今年有看他演唱會的朋友,看到他親吻舞台的一刻,作為跳舞人,大受感動。

杜德偉有好一段時間沒有在香港發展,久未露面的他,去年回歸香港樂壇,事隔廿一年於8月重回紅館開騷--「極杜世界巡迴演唱會」。他坦言美夢成真,結果口碑極佳,全場爆滿,party fever,樂迷們嘉賓們當然包括自己都十分盡興!而緊接的11月他亦巡迴至澳門舉行了演唱會。乘著「極杜世界」       氣勢,今年3月底27、28日他又再為廣大樂迷奉上「極杜世界巡迴演唱會香港站Part II」,報答大家的支持及厚愛!Alex對大家說:只要抱著熱切期待的心去enjoy party就好了!

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「最緊要好玩!」

他今年於台灣回來,客串了一齣輕鬆幽默電影《一屋兩欺》。「當中有跟很多台灣的好朋友一起合作,如小鬼黃鴻升、丁春成等,電影內裡內全都是青春偶像,我很喜歡這個cast,他們邀請我,真是十分很開心!取景地點是墾丁,藍天白雲加陽光!而我的戲份不太多亦不辛苦,只不過客串三天,五、六場戲而已。以前拍戲甚麼都會嘗試,最緊要新鮮感;可是現階段對我來說,拍戲的意義就是最緊要好玩!」

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「最瘋狂喝酒?」

台灣人很喜歡喝酒,Alex去了台灣那麼久,究竟有沒有練到一身好酒量回來?「好但可惜我喝酒不多,飲少許酒面頰就很易紅起來,但其實我並沒甚麼的,就只是紅。我爸爸的酒量就很厲害,他很喜歡喝酒!可惜我遺傳不到他這方面的『天份』呢。說到喜歡的話,我比較鍾情香檳,夠快上,又喝得開心,是很好的party drink!而我個人認為威士忌是眾多酒裡味道最香而甘醇的,是少量朋友談心事時飲的酒。其實它跟紅酒也差不多,但我總認為紅酒是應該伴送美食如牛扒般享受。但說到過往飲酒的趣事,記得結婚時我們在台灣擺酒時租了一家總統套房,擺完酒當晚十分開心,記得事前醫生給了兩粒解酒丸我打底,吃了真是千杯不醉!但當發現醉了的時候已經斷片了!我也不記得原來我邀請了所有朋友們上房繼續盡興、跳舞、狂飲、狂歡!真是人生第一次喝得那麼醉及斷片!第二天醒來,整個房間混亂到…… 我自己也覺得對不起那家酒店!我想那是人生最瘋狂的一次!哈哈!」

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「最緊要健康!」

今年頭正值演唱會最忙的排練時期,Alex又會怎樣落力操到最fit狀態呢?「如果說是地獄式訓練,我想大概是農曆新年後、三月才正式開始吧!飲食方面我也沒有太節制,因為不吃又怎能消耗?我的運動量也很大的,就算是忍口的原因,都是想身體機能好一點,而不是減肥。吃得清淡,身體機能沒那麼多負荷;少點油鹽醬醋、糖、奶類的食品,輕盈點,精神也好一點。運動方面,我很享受跟哥哥杜德智(Orlando To)操練,他是位健身教練。我很喜歡健身,每次視為一種挑戰,雖然辛苦,但挑戰的樂趣來自於凌駕那些運動。哥哥每次都會設計一些不同的運動,主要令我喜歡做,覺得好玩,不會每次都重覆做一些沈悶的動作。我做的是核心訓練(Core Training),是全身的運動,訓練體能、耐力,以及身體、肌肉的平衡。以往的健身可能只著重某部分的肌肉訓練而容易忽略其他部份,或達至不平衡、受傷。而哥哥的訓練會特別針對一些肌肉的訓練,特別是過往我曾因跳舞時受過傷的肌肉,設計一些動作去訓練及輔助附近的肌肉強壯過來,增強力量。其實,就算不是為了演唱會,都應該多做運動啦,尤其是現在到了一定年紀,運動更是十分重要--想吃多點「垃圾」!飲得盡興點!玩得開心點!運動更是重要!」

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「最緊要嘩一聲!」

今年Alex的焦點都在於3月底兩場「極杜世界」,他說:「練習要很成熟,熟能生巧就會產生很多即興的事。我的演唱會中,會有很多舞蹈,配合音樂,及構思與樂迷互動的可能性,而視乎現場反應亦會產生無限可能。不過相信大家最關心都是我那條『底褲』,哈哈!對我來說它不是演唱會中的一個gimmick,而是希望它帶動觀眾進入高潮境界的一部分。咁,其實每次都有一條不同的『底褲』嘅,是服裝的一部分來的,每次都會有不同的新鮮感嘅!巡迴演唱會去到不同的地方,都會有不同的服裝、不同的『底褲』,都有不同特色。可能整個巡迴演唱會完結後,我就可以像Michael Jackson的手套一樣,集齊整套系列『底褲』作為iconic item一樣!哈哈!」

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「最好玩Buddies!」

「極杜世界」Part II的兩場,除了大家熟識的嘉賓以外,還有特別邀請了一些Indie Band 如Boogie Play Boys,主力玩Rockabilly,Alex還邀請了一位拉丁的頂級的樂手David Chala,是香港迪士尼的音樂總監,在R&B的環節跟他合作互動。還有一位rapper,跟Alex在音樂上有的互動。陣容傾囊而出!Alex說,「一定要好玩!一定要有型!我們一早已定下了rundown,費盡心思,再與音樂總監溝通,每個細節都想帶給樂迷驚--不只是快歌跳舞、慢歌間場、再來快歌便結束。所以我的演唱會是沒有「廁所位」的!大家一定要先解決才來看,否則會『痛不欲生』,哈哈!」

為了是次演唱會,Alex特別做了三首廣東歌,〈影子舞〉、〈震〉及〈我們的虛擬世界〉。「這都是為了回饋樂迷。在去年的演唱會上,遇見多年不見的樂迷,發覺大家之間沈澱多年的感情真的很深,很感激他們一直的支持。所以當我唱回廣東歌的時候,真是百般滋味在心頭。這幾首廣東歌不像以前的情歌那麼簡單,它們都有真實的動力在背後:第一首《影子舞》是一個全新的版本,希望可以在演唱會上做開場的第一首歌,因為它有「Hi 你最近好嗎 身體好嗎 Everything alright」的歌詞在內;另外就是〈震〉,是我想像中的演唱會一起party的感覺;〈我們的虛擬世界〉就是在演唱會上見返所有樂迷、支持我及熟悉我的人的那種感覺,很內心的感情。這樣做音樂,有真實的動機在背後,也是第一次。」

#Alexto #廣東歌 #partytime #partyfever

Text:Cynthia Leung
Image:Alvin Luk
Hair:Ted Yeung(ii hair & nail)
Make-up:Ivan Lee
Wardrobe: Dolce & Gabbana
Special Thanks:Safe Bubble & Malt

 

by 29 Dec, 2015
Michael Wong – Measured Steps in a Journey called Life

Michael Wong – Measured Steps in a Journey called Life

People

王敏德 - 親近生活的步伐

Image: Dennis Yong      Wardrobe:  Kent & Curwen      Venue:  Dada Bar+Lounge

是的,對我們來說,王敏德是一個藝人,而在藝人這兩個字之後,一般都要加上括號,括號之內包含了許多許多有關王敏德的其他身份,音樂人、設計師、機師、丈夫、孩子的父親等等,而最新動作,就是跟腕錶品牌BREMONT合作,設計自己的腕錶。對王敏德來說,那些括號註釋全都不需要,他抱持的生活觀,終究是相當人性化,私人性的東西。「我希望建築一個類似巢穴似的舒適空間,再在那兒愉快地跟家人一起生活,努力工作,也努力玩樂,再進一步是跟周遭朋友分享喜悅。」他親近生活的步伐,從未停止過。

To me, Michael Wong is, above all, an artist. And oftentimes, when describing Michael Wong, what follows is a slew of other roles in brackets following the title of “artist” – musician, designer, pilot, husband, father, etc. Wong’s latest foray is a collaboration with luxury watch brand, Bremont, where he has designed his very own wristwatch, but to him, it’s all just a part of life, “I hope to someday build a nest-like hideout for my family and I – a space where I can work hard and play hard, and also use to enjoy time with my friends,” says Wong.

 

 

建構

這些年來,都看到王敏德生活得樂趣無窮,喝最好的酒,製作最喜歡的爵士樂碟片,跟許多品牌互動合作,也會駕駛直昇機在天空飛翔 ── 事實上,這是玩樂,同樣也是一種建構,是自己的將來,也是為了孩子的將來。「全天候工作是否就等於做得好呢?我不相信的,我覺得這不可能會健康的人生,當然,換個來說,只玩不做就更糟糕,講求平衡是最重要的,好像我近年少了喝酒,這並不是因生厭,反而是因為太喜歡,才會講究把什麼東西放進胃裡,不會隨便去喝,追求的是質,而不是量。至於我現在所做的,一切都是自己的最愛,當你遇上一些可以繼續開拓的機會,很理所當然就會去想,若多走一步的話,會有怎樣的光景呢?我覺得要一直保持這種狀態,最好當然是把這些嗜好都轉化成自己生活的一部份,彼此密切,不能分割,會令人思考將來的發展,我跟許多不同的品牌合作,了解到那些令人佩服的成就背後,最初的動機都是從自己喜好出發,繼而由不同年代的後人們將之發揚光大,我是一個很清楚自己位置的人,也很擅長看出市場的需要,經過了這些日子吸取的經驗,我希望創作屬於自己的品牌,把我的生活品味和哲學灌注入內,我們現在龐大的大中華市場,美國可以孕育出例如 CK 這樣的著名品牌,為甚麼我們不可以呢?這個建構不單止是為了我,也是為了我的家族成員的未來,我承認這是不容易的事,但有困難才會逼發潛能出來,不是嗎?克服困難是最強的動力,可以令人保持青春,頭腦靈活,好像我每一次駕駛直昇機,都覺得自己是年青人,是個充滿很多可能性的小伙子,這樣令人心跳不已的計劃,令我每天都充滿能量。」王敏德說得歡天喜地,手舞足蹈,臉上展現充滿孩子氣的笑容,但同樣地,他的眼神流露出自信堅定的光采。

Building a Foundation

The past few years have seen Wong really enjoying life – from drinking the best wine to producing a jazz CD, collaborating with brands, and learning to operate a helicopter, it all seems to be merely fun and games for the actor, when in fact, it really is a foundation of sorts, whether for himself or for his kids. “Is working 24/7 a good thing? I personally don’t think that’s healthy, though on the other hand, all play and no work isn’t a good thing either. I believe it’s all about balance – for example, I’ve cut back on drinking recently, not because I grew tired of it, but because I love it too much. I won’t drink just anything now – I’m looking for quality, not quantity,” says Wong. “As for what I’m pursuing now, it’s everything that I love. When you stumble upon something that has potential to be developed, you naturally wonder how far you can run with it. And to maintain this thought process, it’s best to incorporate these interests into your life, to make it a part of you, inseparable. Having worked with different brands, I’ve noticed that their success all started with a passion, which was later developed by following generations and successors. Knowing where I stand and what I believe in, I am also quite perceptive to the market’s needs, and with the experience that I have gained, I hope to one day create my own brand, something I can infuse my tastes and philosophies into. With the huge potential of China today, and through the success of American brands like CK, I’m thinking, why can’t we do something like that too? This foundation that I’m building is not just for me, but for the future generations of my family. I admit, it’s not easy, but how will you discover your potential without a bit of challenge? Overcoming obstacles is a strong force and motivator, and keeps us young and our brains active. Every time I fly a helicopter, I feel so young, exhilarated, and recharged. I feel like a kid who believes that anything is possible!” Wong’s face lights up with joy, speaking with his whole body and carrying a grin of a little boy, while his eyes emanate the confidence and strength of a man.

享受

發展項目眾多的王敏德,剛好完成了跟腕錶品牌「BREMONT」的合作,交出了首枚自己設計的作品,一枚採用了直昇機物料去打造的腕錶,可想而知熱愛飛行的他,會是如何心滿意足,加上能夠藉此紀念香港飛行歷史100 年,彰顯王敏德一夥紮根香港的心。但最令他無比享受的,是因為飛行而衍生的友誼。「這品牌的兩位擁有者 Nick 和 Giles,本身也是機師,為何他們這對英國人兄弟,會為自己的品牌改了一個法國名字?其實這也是奇妙的緣份,話說他倆有一次在飛行途中遇上引擎故障,被逼降落在法國巴黎南面的一個農場之內,因此認識了農場主人,而這位農場主人也是一位戰時機師,這兩位英國兄弟決定紀念這位前輩,採用了他的名字去成為品牌名稱,而我亦因為自己的機師身份而認識了他們,更親自駕駛直昇機帶他們在香港的天空欣賞風景,彼此成為好友後,便決定合作製造這腕錶。」

Enjoyment

The ever-busy Michael Wong has just finished a collaboration with Bremont, designing a watch using helicopter materials. For an aircraft lover such as Wong, it’s easy to see why this project piqued his interest, and with the upcoming 100th anniversary of aviation development in Hong Kong, Wong’s ties to the city are also fittingly apparent. The best parts of the experience for Wong, though, are the friendships that have grown from his love for flying. “The founders of the brand, Nick and Giles English, are both pilots. Why then, did two English brothers use a French name for their brand? Apparently, during one of their flights, the brothers encountered an engine problem and were forced to land on a farm in south of Paris. They met the owner of the farm, and learned that he was also a wartime pilot, so they decided to honour the owner by naming their brand after him. I also met Nick and Giles as a pilot, and was able to take them on a helicopter tour of Hong Kong. We became very good friends and decided to produce this watch,” explains Michael.

 

「你為這作品注入了甚麼主旨呢?」我問。 王敏德輕輕點著頭,認真地一字一語說著:「我當然有啊!我覺得不管任何事,也不要忘記本心,好像第一次駕駛直昇機的興奮,那種誠惶誠恐,小心翼翼,我希望自己到了七十歲,每次駕駛直昇機也有這種感覺。我看到有些人順境的時候,漸漸便忘記了最初處事的心態,這樣子都不會有好的結果,忘掉了本意,再做甚麼也沒有意思,對嗎?」他舉起手中的紅酒,愉快地跟我碰杯後一飲而盡,他很滿足地放下酒杯說:「人生也像喝酒的態度一樣,就是要講求平衡,再好的酒,沒有家人和朋友一起品嚐,味道就會有些不對,此外,喝得太多的話,又等於浪費了美酒,酒是開開心心地喝,不是用來消愁,心情不好的話,再好的酒也不美味。」

有理由相信,王敏德靠著這樣的步調前進,精彩可期。

“What were your philosophies or inspirations going into the design of this piece?” I ask. “I believe that regardless of anything that you do, you absolutely can not forget the heart. The excitement, thrill and cautiousness that I felt on my first helicopter flight – I really hope that I will be able to hold on to that feeling until I’m 70. I often notice that others are quick to forget their initial emotions about certain things when everything is going well in their life – to forget the original intention for anything sort of makes everything else meaningless, don’t you think?” Wong picks up his glass of red wine and clinks it against mine, then downs the entire glass. Returning his glass to the table, he says, “Life is like drinking a glass of wine – it’s all about balance. Without family or friends to enjoy it with, even the best wine won’t taste any good. On the other hand, drinking too much is just a waste – wine should be savoured and enjoyed, not to be used as a numbing agent when things aren’t going well, because at that point, nothing will really taste very good at all.”

With a set of philosophies and beliefs as firm and positive as Wong’s, the future seems as bright as ever.

 

 

June 2011

by 30 Aug, 2012
From Seed to Blosoom – HK Sommelier Association

From Seed to Blosoom – HK Sommelier Association

People

由零開始 - 香港專業品酒師協會

Photographer: Alvin Luk                  Venue:   Le Moment

Today, whenever you step into any starred fine-dining restaurant or hotel, you will find a brisk and energetic sommelier with a pin of grapes on their jacket, serving the wine elegantly and recommending you wines for your precious dinner. In the past, foreigners dominated this profession, but now there are lots of new faces and local sommeliers who are well-trained. Thanks to the Hong Kong Sommelier Association (HKSA), we are pleased to talk to the Chairman, Mr Nelson Chow and Vice-Chairman, Mr Edwin Chan about the past and future of HKSA.

今時今日,在香港踏進不同的星級 Fine - dining 餐廳或酒店,都會看到一位精神抖抖、心口掛著一串葡萄襟花,時而優雅地為客人奉上葡萄酒,時而跟客人談酒論菜的酒侍或專業品酒師。專業品酒師從最初以外國人為主,到現在有一班華人的專業品酒師,也有行多年青人不斷加入這行業,有這樣的發展,當中有賴一個非牟利的專業組織 ﹣ 香港專業品酒師協會。我們《釀.生活》很高興能跟現任主席周國明先生(Nelson Chow)跟副主席陳怡和先生(Edwin Chan)詳談該會的過去與未來。

Back in the 90’s, the association was just a wine club formed by local F&B professionals for fun, which was not very well-organized and without any objective or goal. In 1997, Nelson and some other wine professionals formed a more organized association that provided a professional environment for the sommeliers working in Hong Kong. At that time, sommeliers were mostly foreigners; the Chinese who were familiar with wines were mainly the experienced managers working in “steakhouses” and prestigious restaurants. The Hong Kong Sommelier Association started with some regular meetings, social activities and sharing of wines and news in the industry. The group at the time consisted of less than 20 members.

早在90年代初的品酒師協會大概只是一個行內酒友的集中地,舉辦一些聯誼的活動,沒什麼組織性,更慢慢沉寂下來。直到1997年,Nelson跟其他幾位老行尊希望有一番作為,把這會重新動起來。當時的確沒有太多的餐廳會有品酒師這職位,就算有都大多由外國人擔任,而餐廳內對酒有較深認識的人都是一班有經驗的扒房經理。開始的時候只有十多二十人定期舉辦行聚會,聯誼以外也分享心得,吸引一班同業一同參加會的活動,於是香港專業品酒師協會正式成立。

At that time, the wine industry was not that active, and the demand for professional sommeliers in restaurants was not high either because of the economic recession during the 97’. However the committee of the HKSA had never given up but worked hard to expand to a group with 50 members; and they were even able to join the international organization of Association de la Sommelierie Internationale (ASI) in 1998 as the third Asian member after Japan and Korea. They had gained more and more exposure and had also established a professional image. As such, the direction of HKSA became clearer - to promote the industry and to maintain high quality of the profession.

在那個時候,酒行業沒有今天發達、餐廳對品酒師的需求亦沒有今天殷切,而且正席金融風暴,行業的士氣十分低落。但是一班籌委的堅持,發展成約有五、六十人的規模。而且更於1998加入國際品酒師協會(Association de la Sommelierie Internationale),成為亞洲繼日本及韓國後,第三個亞洲區會員。會務的方向也開始有所改變,為了提高同行的專業質素,協會舉辦一些相關的訓練課程,對外也爭取多一些的曝光及活動以提高知名度。全賴他們一直堅持,經過最艱難的創會時期。

Undergoing the toughest time, this NPO gained more resources and started to develop a set of professional training and assessment system for sommeliers in 2004. Edwin mentioned that there was so little formal wine training in the market, so most of the sommeliers were from overseas who might not have any qualification. The HKSA, as a result, spent a few years to establish the training courses and assessments for different levels, and classification of sommeliers into different classes. The whole process took four years and everything was finalized in 2008. 42 professionals going through examinations and assessments under the system became the first group of certified sommeliers under the HKSA. In 2009, the HKSA announced to the public about the registered system and the first group of sommeliers certified under the association.

到2004年左右,他們為了更加確立本地的品酒師資格,便著手建立一套考核的制度及相關的訓練。Edwin憶述當年並沒有今天那麼多的途徑去正統地去學酒,大部分都是以外國人為主,舉辦的機構也少之又少,例如Sopexa,所以他們花了幾年的時間去建立所有的專業訓練內容、考核機制,各級的品酒師資格內容等等。直到2008年才確立整套制度,開始對現有的專業會員進行考核,共有42位成為認可的品酒師。2009年正式對外宣佈整個有系統的專業認可資格的各樣流程,及第一批乎合認可資格的專業品酒師。

Collaborating with VTC, they started to provide more wine training and certified courses at different levels for the F&B industry. Nelson and Edwin emphasized that these trainings are different from other wine courses provided in the market now. Their training is more tailor-made for professionals who want to become sommeliers. Besides learning wine knowledge, they will have to master the skill as a sommelier, which includes wine serving, wine selection, wine marketing, cellar management and food and wine pairings etc. The professional members of the HKSA consist of the following levels: professional Members – for people from the F&B sector; sommeliers – professional members who are well trained and passed the assessment by the HKSA; senior Sommeliers – sommeliers qualified with working experience, received higher level of training and passed the assessment; professional Sommeliers – Senior Sommeliers who are experienced and achieved a very high standard. They have to be experienced in wine training and education and could represent the HKSA in public activities.

他們跟VTC合作,為業內人士提供不同程度的課程,經過考核方可獲得不同程度的資格。Nelson跟Edwin強調,他們的訓練要求跟坊間的課程不同,除了專業葡萄酒知識外,更加強調有關品酒師的相關工作要求,例如侍酒的程序、選酒、葡萄酒推廣、酒窖管理及食物配搭方面。現在他們的專業會員分為四個級別,只有業內人士參加(不包括酒商行業人士):專業會員Professional Members - 基本的業內人士參與;品酒師Sommeliers - 經考核認證的業內會員;高級品酒師Senior Sommeliers - 有一定經驗,經嚴格考核的品酒師會員;專業品酒師Professional Sommeliers 除了知識、經驗有一定水準,還要能代表HKSA出席活動,另具備教學能力及經驗,訓練其他品酒師。

Because of the rapid development of wine market, there are now more wine afficionados in Hong Kong. In order to provide a platform for the general public, wine merchants and sommeliers to share wine culture, the HKSA has developed another membership system to provide training for the general public and wine professionals working in wine importers, distributors and retailers. They are also organizing activities like tastings, interest groups and certification programmes, with the aim of promoting wine culture in Hong Kong. The associated members are also divided into three categories: Associated Members; Wine Connoisseurs; and Professional Wine Tasters.

由於近年的葡萄酒市場越見蓬勃,大眾對葡萄酒的興趣亦越見濃厚。Nelson有見及此便希望設立一個平台讓大眾、酒商及品酒師去交流,定期舉辦一些課程、活動,也包括一些考核的制度,讓有興趣的人士多參與,志在推動整個社會的葡萄酒文化。因此特別在今年加入特准會員,讓他們能參加HKSA舉辦的活動,而且也會透過考試分為不同的級別:特准會員Associated Members;葡萄酒鑒賞員Wine Connoisseurs;和專業葡萄酒評審員Professional Wine Tasters。

Through different training and certification, associated members would gain recognition in the industry, which helps promote wine culture. Seeing a high demand for sommeliers in Hong Kong and China, Nelson and Edwin hope to provide more proper and professional wine training for the people in the industry as the traditional way of learning to be sommeliers was outdated and not organized. They want to train up more local sommeliers that are well recognized and could represent Hong Kong to join international competitions. In China, with the growth of F&B industry, the demand for professional sommeliers is very high. As the only recognized sommelier association in Greater China region, the HKSA has already started to work with some mainland organizations to provide professional trainings for the Chinese sommeliers.

員可透過參與不同課程及考試,提升自已的專業知識,幫助推廣葡萄酒文化。Nelson及Edwin都希望透過這些專業的訓練及考核,建立一個健全的機制去為業界提供更多專業人材,而不是從前沒有系統的傳統師徒制,再進一步令更多專業本土品酒師有機會到外國比賽,推動葡萄酒行業。在內地也同時展開了訓練品酒師的合作工作,加上內地對品酒師的需求越來越高,香港能夠先站出來,建立一套完善的訓練制度,作為一國四地唯一認可的品酒師協會重要性絕不能忽視,這多年來的成績絕對有目共睹。

(Published in the May 2012 Issue of Cru Magazine. 刊於《釀.生活》2012年5月號。)

by 15 Aug, 2012