香港尖沙咀K11動態 >   Pak Lok Chiu Chow Restaurant     > 每位專家,亦曾是初學者;每位大師傅,亦曾為學徒。廚房功架沒有捷徑,由當年切蔥粒,到今日手執果蔬雕花,都是歲月累積的實力。(照片來自:向志玲師傅)🌼🔪   
每位專家,亦曾是初學者;每位大師傅,亦曾為學徒。廚房功架沒有捷徑,由當年切蔥粒,到今日手執果蔬雕花,都是歲月累積的實力。(照片來自:向志玲師傅)🌼🔪

每位專家,亦曾是初學者;每位大師傅,亦曾為學徒。廚房功架沒有捷徑,由當年切蔥粒,到今日手執果蔬雕花,都是歲月累積的實力。(照片來自:向志玲師傅)🌼🔪



Every expert was once a beginner; every master chef was once an apprentice. Proudly showcasing his knife skills nowadays, Chef Hong Chi Ling could still recall his days chopping spring onion in the kitchen. All those smaller tasks have contributed to his solid foundation. 🌼🔪

發佈日期:9/10/2019 10:09:16 AM    來源:Facebook   
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