#米紙 

繼續加油吧。㊗️身體健康 主祐

佢老婆搞乜，謝成咁。

問題係 佢太太幾時識佢先 ？ 佢做洗地嗰陣時

@@henryzhang6489故事係 2014，當時 Vicky 係 Liberty 行政總廚，Polly 同朋友去 Liberty 食飯，覺得 Vicky 非池中物，只是暫時被困在小池中，遲早會逃出變成龍，所以直接向他表白，六個月便結婚。

@@DavidChan-de4bq 原來係行政總廚 仲唸着係窮困時 tim

14:15 有講，國泰特約

“一齊發掘屬於香港人奮鬥的嘅故事，行想行的路……”???? 真係難聽過粗口，米紙你講飲食，落鹽調味都係落返啲食物度啦，就唔好喺人哋傷口度灑鹽😔 有無諗過早幾年有間公司無情講一次過炒左三千幾個crew，生路都冇得行呀⚰️ 只能共患難、不會共富貴 明白特約有得免費食住玩，可能好吸引🍣🥂✈️ 但對你地好失望啊。。。

​​@@beautyyellow8104真係意外，今集同米紙一向嘅風格好唔同，也真失望!😥大佬，國泰喎，一個完全背棄香港人嘅紅色集團!😡

@@wendylam3768唔好吓吓騎刧「香港人」嘅名好唔好？

佢走高中產路線，唔係普通市民可以經常幫襯到，不過，人生總要最少試一次

唔算貴喇，我2014年去過港島香格里拉Petrus做炒散，當年Petrus已經要HK$2500/set dinner

Wow 真係睇唔出佢係咁嘅人喎

由最低層做起 冇自信心 所謂成功咗就會自大

係有後台既

睇樓主所寫，字𥚃行間已知乜嘢係成王敗寇。 Vicky Cheng 鄭永麒 同 Antonio Lai 黎振南 都係同 Charlene Dawes 嘅 Tastings Group 合作搞餐飲，呢啲商業上嘅各取所需係好正常。

上環威靈頓街198號The Wellington29樓

佢有兩間餐廳喺同一座大廈，今條拍攝場地主要係喺30樓嘅 VEA 法國菜 + 中式原素，採用開放式廚房，客人直接見到運作。29樓係 永 Wing 中菜，臨尾有幾個鏡頭包括大圓枱上青花龍紋碟就係嗰度嘅擺設。

@@donaldchin3140 價錢一定很貴

建議先溜覽餐單再選擇去 VEA 定係 永 Wing，今次片中見到嘅酥皮乾鮑等等係 VEA 嘅菜式。

@@paulwu4365人均消費 HK$3000 咁上吓。詳細上佢哋網頁有介紹。

@@donaldchin3140Tasting menu 要1千蚊起可能是Michelin Star入場費

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-erEOe06DpDw.html

所有野fusion 左都可以賣貴好多，你明既。🤣

@@yan8876 : It is probably backing from the State's. Even many moons ago.... Michelin isn't a thing, at all.. in HK... Many great chinese chefs, were ruling the roost. I do feel for him, a lot ? Cos I cannnot imagine how it must be for a NYC restaurant. French cuisine isn't easy.. but it's a nicely done video, since even from the video, I could tell that he took some aspect of his mother's printing colour coordination into his work ? But the crux is.. does it tastes nice? Fusion isn't always nice tasting... There's a lot of play on nitrogen in its earlier days... but how about, some really nice tasty food ?.... The best thing to do sometimes, is also to get your child to tastes the food too. If they throw it away or whatever... then you know that it doesn't tastes good or that it isn't correct... and besides, that would become your memories, of your child's growing stages... you will also come to learn, how to adjust your recipe to a mixed-age group as well.... and give the better customer services. Allergies, allergens, palatables..... etc etc etc...

😂😂That means these are just big fat lies 😂😂😂

​@@wendylam3768of course what kind of restaurant will let the kitchen staff stay overnight, I worked at fish and chip restaurant during 80 already using machine to wash and cut potato .

但名廚就多數係依啲環境先訓練到出黎 依家啲香港人，只會求其做，總係好似層主咁淨係做bare minimum 得過且過，難怪質素越嚟越差

因為有能耐先會出色

@@Mesdddddd 都係嘅

畀得咁嘅價錢，梗係有返咁上下服務啦，人情味又唔收錢嘅

@@user-un8ql4kj6q 啱，有返咁上下服務，感覺係良好嘅（多數係）

确实。。。可以开餐厅起码要几球野~~~！

點解 ? 佢本身好鍾意講粗口 ?

@@yan8876 佢本人係完美主義者不接受瑕疵

@@yan8876 有同事見過佢本人

我有朋友係VEA返過工，濫用名氣而對員工待遇比同行明顯差。

假到閪咁😊😊😊😊😊

As with any sectors... once you are to deal with extremely stressful situation, you do want those whom you have worked with, in order to deal with the jobs at hand. So... it is often... although the younger me will think "well.. this is cliquey"... but then again... the experiences, does count as well, a lot... and when somebody you've worked with closely, losing those.. kind of... well... it is what it is.... but anyway.. Life is more than... it doesn't matter either way.

冥頑不靈嘅井底蛙 😂

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