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檢視資料

會籍/國泰「會員尊尚大獎」

主廚Terry Ho精選香港餐飲熱點

2024年國泰航空會員尊尚大獎：亞洲傑出青年廚師得主Terry Ho闡述改變他大廚生涯的一頓美膳、他對可持續發展的承諾，以及他最喜愛的城中美食好去處

Maggie Wong 撰文 / 2025年01月02日 / 3 分鐘閱讀

合作夥伴

Terry Ho poses in his chef’s uniform at Amber restaurant.

Terry Ho stands behind a counter in a restaurant kitchen. On the counter are several large jars of miso.

A clay pot containing rice topped with meat and sprinkled with spring onion.

Credit: png/Getty Images

A plate of crispy duck and two smaller side dishes are laid on a table. Behind the table sits a person holding a glass of red wine.

Bottles of colourful, non-alcoholic drinks are lined on a table, while a server pours a drink into a wine glass.

Inside a warmly lit room, a long red bar counter is lined with red bar stools and laid with plates and red glasses.

Slices of crab meat are elegantly presented on a glass plate.

A wooden table laid with an assortment of dishes and bottles of beverages.

Chef Shun Sato of Censu Hong Kong

The minimalist, wood-panelled exterior of Censu restaurant in Sheung Wan.

A close-up of a slice of langoustine on a white dish.

A private dining room with a long wooden dining table set with mats and napkins. One wall features a mural; another has a large window showing the city at night.

A close-up of a green tea-flavoured dessert topped with caviar.

Three prawn dumplings are displayed in a bamboo steam basket .

A pair of chopsticks lift a piece of char siu from a plate.

Lounge-style seating is spread across a sumptuous room softly lit by hanging pendant lights.

餐飲/會籍/國泰「會員尊尚大獎」/餐飲美食/專訪

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