When Scarlett White thinks back on her early childhood, there’s one memory in particular she returns to time and time again. “I remember my mom had a walk-in wardrobe with pink carpets,” White recalls over Zoom, a backdrop of dorm room bookshelves illuminated by the glow of her laptop screen. “She had these fantastic slip…
Aribnb breaks down the hottest travel trends this spring break Airbnb has revealed the most popular spring travel destinations and the reasoning behind the surge. Want a special trip? You won’t have to travel outside of Georgia. On Thursday, Time Magazine released its list of “The World’s Greatest Places of 2025” highlighting 100 standout spots…
LONDON — Celebratory moments are far and in between in the challenging media landscape, but for Grazia U.K., the magazine remains on the yellow brick road. According to data published by the U.K.’s Audit Bureau of Circulation citing the period January to December 2024, the women’s fashion and lifestyle magazine published by Bauer Media Group…
Meeting him at the Prado made good sense, though. Anderson is a serious collector of ceramics and paintings, and he is also a patron of the arts: he inaugurated the now annual Loewe Craft Prize and is on the board of the Victoria & Albert Museum, in London. I welcomed the opportunity to see the…
The myth of travel hacks, debunked There’s no secret formula for cheap flights. Here’s the truth about travel “hacks.” Cruising Altitude TIME Magazine has released its annual list of the World’s Greatest Places. The list is divided into two categories: places to stay and places to visit. The list highlights destinations around the globe, from…
在Tatler Dining Guide創立的40週年之際，主廚劉韻棋Vicky Lau回顧其為促進烹飪行業團結一心所發揮的重要作用。 在瞬息萬變的香港餐飲業，潮流就如同維多利亞港的潮起潮落，只有少數餐廳才能長盛不衰。由劉韻棋Vicky Lau擔任主廚和創意總監的Tate Dining Room，卻能在此迎來開業的第12週年。 Vicky Lau在2015年被評為亞洲頂級女廚師，隨後又在2023年被Tatler Dining評為年度廚師，成為城中首位獲得米芝蓮二星的女廚師。出自她手的精湛料理，已然在香港高級餐飲界留下不可磨滅的印記。而她最近的新成就，如以大豆為主題的餐廳Mora以及自製豆製品系列Ān，都展現出她對新意的不懈追求。 回顧自己的職業生涯，Vicky Lau提起Tatler Dining在促進烹飪行業團結一心所發揮的重要作用。「對於工作量極大、日程不穩定的廚師來說，我們聚在一起並非易事，而Tatler Dining促進了我們的相聚。」所有活動之中，她對Dim Sum Duets記憶猶新：「在這個活動中，非中式廚師需要製作出符合各自風格的中式點心——這充分體現了這座城市的美食風格。」 想要在香港蓬勃發展，Vicky Lau深知不能墨守成規：「適應能力是關鍵。積極擁抱變化、不斷努力改進的餐廳，才有能力長期發展並壯大。此外，一致性也十分關鍵，在食品、服務、氛圍等各個方面保持高標準，建立忠實的客戶群和良好聲譽。」 此外，Vicky Lau也表明了精明理財在應對經濟波動時的重要性。數字之餘，她還強調了人與人之間的聯繫：「創造令人難忘的用餐體驗，才能確保食客會再度光臨。」她亦將營造積極的工作環境和重視員工福利放在首位：「營造歸屬感，能夠幫我們留住敬業的員工。」 時代不斷更跌，什麼才能經得住歲月的考驗？Vicky Lau的答案始終不變：「是香港的美食。」潮流稍縱即逝，而香港的美食文化始終跟至於烹飪傳統，以及對完美的不懈追求：「在這裏，人們不介意坐在路邊的小桌子和塑料椅子上用餐，只要料理的質量過關。」 Source link