編採部 Editorial Page 8 發展項目總裁 Special Projects President: Gordon Pun - 發展經理 Development Manager: Jason Chow -

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3 編採部 Editorial Page 8 發展項目總裁 Special Projects President: Gordon Pun - [email protected] 發展經理 Development Manager: Jason Chow - [email protected] 統籌 Coordinator: Dennis Ho - [email protected] 總編輯 Chief Editor: Jonathan Chang - [email protected] 中國人食燕窩可追溯至唐朝 據悉唐代女皇帝武則天經常食用燕窩養顏 繼後歷宗宋元迄明 Carmel Yip (Wine & Hotel) - [email protected] Erica Lo (Catering & Grocery) - [email protected] 記者 Reporter: Natalie Leung - [email protected] Man Lo - [email protected] Jessi Siu - [email protected] Lok Law - [email protected] Yvonne Choy - [email protected] Jac Kwok - [email protected] 資料搜集 Researcher: Stephen, Eric, Wah, Yue 清 燕窩入饌之風在上流社會間始終不絕 而正列宮延御膳則由明代開始 當時東南亞附近之 美術部 Art 編輯 Editor: 白手興家創業路 以 比好 更好 開創普及養生新一頁 官燕棧國際有限公司董事總經理朱志明先生 A "Better than Just Good" Venture Disseminates Health and Sustainability Mr. Samson Chu, Managing Director, Imperial Bird s Nest International Co. Ltd. Dennis Ho (Wine & Hotel) - [email protected] Bear Chow (Catering & Grocery) - [email protected] 廣告熱線 Advertising Hotline: (852) 承印 Printer KINWAY PRODUCTION CO. 出版 Publisher 設計 Design: Mell Wong - [email protected] GROCER & CATERER is published by Fresh Media Concepts Ltd. Tel: (852) Fax: (852) [email protected] Chinese's diet habit of bird's nest traces back to Tong Dynasty when Wu Zetian, the only female emperor in Chinese 攝影 Photographer: Shan, Yee, Jason Lai, K Lam, Several Chan history, consumed bird's nest for skincare purpose. Since then to Song, Yuan, Ming and Qing Dynasty, bird's nest 特約攝影伙伴 Appointed Photographic Partner became a trendy delicacy in the noble class. It had become a royal nutriment since Ming Dynasty, when smaller HeeKa Image Studio Rm 310, South China Cold Storage Building, Wah Sing Street, Kwai Chung, N.T. Tel: (852) countries in the Southeast Asian region gave precious bird's nest to Chinese emperor as tribute Hit The Headlines 市場焦點 Women's Insight 賢談智慧 Nielsen Report 市場調查 Industry Elites 業界精英 Elite Style 精英品味 Guardian Angel-Amoy 淘大天使 Know It Knew It 似曾相識 22 The Grocery Affair 百貨薈萃 Grocers Flashlight 百貨消息 Brand Story 品牌故事 Inspired Sourcing 採購手札 Environmental Compliance Promotion Programme Thematic Workshop for Business The Chef in Business: Chee Gor 清熱酷爸爸 兩棲類總司令 幟哥 Light Up your Dish with Healthy Ibérico Ham Awarded Jamón de España Freshly Brought by the Spanish Pantry 為菜餚添上西班牙健康香濃色彩 Ask the Chef 大廚秘笈 New Theory of Shallow Frying 油泡新說 版權所有 不得翻印 All rights reserved. Reproduction in whole or in part without permission is strictly prohibited. The Grape Vine 酒之達人 Walk Through the Vines 酒訪見聞 Expo Exploration 博覽情報 Explore the World of Wine At Vinexpo Asia-Pacific 共同探索熱誠的葡萄酒世界 Viva il Vino Italiano 提升企業優勢 拓展綠色商機 工商業環保營商工作坊 "Building a brand is no different from raising a child" 培養品牌如帶小孩一樣 50 Enhance enterprises advantage and explore green business opportunities Dining Idea 美食膳意 Printed in Hong Kong 66 Catering the Caterer 食府精髓 "Father" of Sensa Cools: The Spanish Pantry 帶來獲獎西班牙黑毛豬火腿 Column 專欄 34 News À La Carte 餐飲快遞 33 市場及推廣部 Sales & Marketing 美術總監 Art Director: Jason Chow - [email protected] 小國進貢天朝皇帝珍品 其中不乏極品頂級燕窩 順理成章被譽為 貢燕 或 官燕... Exhibition Calendar 展會資訊 Issue Cover Story 人物故事 榮譽顧問 Honorary Consultant: Terence Lo - [email protected] 56 為意大利酒歡呼 Hail for the Italian Wine Toast to Wine 達人酒記 Telmo Rodríguez Wine of the Origin 74 Telmo Rodríguez 釀出最自然的葡萄酒 60 Interview with the Brains of Telford Wine & Spirit Division 專訪匯泉餐酒及洋酒部主持人 Hong Kong Wine Centre Partnering Logistics with Tax-free Advantage 香港世界葡萄酒中心以物流配合免酒稅之優勢 Dynasty Château Brews Chinese Wine Culture The making of a piece of thinner-than-hair noodle 切出比髮絲還幼的麵線 王朝酒堡 建中國葡萄酒文化 Wine Index 醇酒指數 92

4 Editorial 歲月神偷 為政府及八十後上了寶貴的一課, 電影充分展現出媒體在思想上的強大感染力, 有效地影響了政策, 成功救回永利街 背後的意義比起贏了獎項來得更重大, 更能讓該電影留芳百世 要改變政權政策, 利用武力 吵鬧 絕食等 在一般人眼中可能是最直接而簡單的方法, 但硬碰硬得來的結果必然是兩敗俱傷 八十後衝擊立法會的行動, 引來社會上不少的評論聲音, 有批評的, 也有讚賞的, 正所謂 妹仔大過主人婆, 市民的視線完全由 反高鐵 轉移至 八十後衝擊立法會的行動, 此舉多少顯示出市民對事件的關注取向 前陣子筆者跟一位從事心理學的老前輩食飯時, 他為此衝擊立法會事件說了一句話 : 那些八十後的年青人以為吵吵鬧鬧 絕食 大力關房門就能在父母身上得到一切的那一套用了在社會上! 他們那些充滿創意的頭腦去了那裡? 我小時候見識過什麼叫武力 什麼叫亂, 雖然這班年青人的行為未算得上是武力, 但我不希望見到年青一代只會集中用一種方法去解決問題 我欣賞他們的出發點, 但作為一個老人家, 實在難以認同他們的行為 對於老一輩的人來說, 他們經歷過打仗 逃難 窮到無飯開等的時期, 對 強權 的接受程度必定大於 武力 而 歲月神偷 就正正教導了新一代年青人, 要好好裝備自己, 然後多用不同類型的正能量手法去感動社會, 從而作出更美好的改變! 最後不得不提狄娜姐姐留給我們香港傳媒的遺言 : 各位傳媒朋友, 請繼續你們有建設性的工作, 只要你秉承良知, 人類的社會就會因傳媒而進步 傳媒的一支筆, 可以幫人, 亦可以摧毁人, 要如何客觀地運用, 就是傳媒一生也上不完的課! 狄娜姐姐一路走好, 小弟會繼續秉承良知努力上這一生也上不完的課 Echoes of the Rainbow (Shui Yuet Sun Tau), the recent recipient of the Crystal Bear award at the 60th Berlin Film Festival has recently demonstrated the substantial effects of the media over people s minds and thoughts, by effectively and successfully influencing the Hong Kong Government s policy on preserving the almost-demolished Wing Lee Street in Sheung Wan. Such is the impact of the film over Hong Kong s urban development that it would only be fair to say that the stature of the film has risen beyond a film award recipient. In the political arena, violence and hunger strikes might appear to be the most simple and direct means to seek political changes but the end result of such confrontation would only result in a lose-lose situation for all concerned. Though such confrontational activities, as highlighted by the public s reactions to the approving of the Express Rail Link Project to the storming of the legco building by some of the younger generation of our society, the so-called post 80s generation may reflect certain sectors of the public s concern in relation to what is happening in society, but, at the same time, it has also resulted in numerous dissection of the benefits of such activities. At a recent gathering, a veteran psychologist expressed his concerns over the outrage of the post 80s generation. He likened their protest actions with the slamming of doors at home, which at most would only work with parents, but not the community as a whole, resulting in questions of creativity and problem solving abilities. He remarked, I have experienced real riots and chaos, and what the youths are doing now cannot be considered as violence, but I still believe there are other means to resolve issues instead of resorting to such confrontation. I appreciate their good intentions, but not their course of actions. Indeed to many seniors who have experienced war, bloodshed, extreme poverty and have escaped from hostility, tyranny might seem less unwelcome than violence. Echoes of the Rainbow has to some extent reinforced this belief and hopefully provided a lesson to the new generation that they should be well equipped to take up challenges, so as to make constructive changes and improvements to society through diverse and positive approaches. To conclude, may we take the opportunity to share Ms. Tina Leung s (Ti Na) last words to the media. Dear friends of the media, please continue with your social duty and with a clear conscience, for the betterment of human society lies in the hands of your consciousness. As a well-known and debatable proverb says, the pen is mightier than the sword, the potency of the pens we media hold can be both constructive and detrimental, how to objectively utilise our tool is thus a lifelong lesson for all of us. May Ms. Tina Leung rest in peace, for we will forever strive to maintain a clear conscience in the light of our duties as part of the media.

5 Exhibition Calendar 展會資訊 SIAL Canada 2010 FHA 2010 World Expo Shanghai 2010 ThaiFex 2010 Date(s): 21 Apr 23 Apr 2010 Date(s): 20 Apr 23 Apr 2010 Date(s): 1 May 31 Oct 2010 Date(s): 12 May 16 May 2010 Venue: Palais Des Congrès De Montréal Hours: Apr: 10.00am 6.00pm Website: Hours: May: 10.00am 6.00pm Website: SIAL Canada is North America's premier agri-food event. It is also a oneof-a-kind opportunity to set yourself apart from the competition as you learn about innovative ideas and breaking trends in the agri-food industry. Make contact with nearly 530 businesses from around the world and develop new business relationships; learn about local, regional and national products from a variety of countries, all under one roof, and keep up with the latest industry developments by visiting the Trends & Innovations area where you'll find tomorrow's hottest products. 23 Apr: 10.00am 4.00pm Venue: Singapore Expo, Halls 2-9 Website: Featuring a smorgasbord of products and supplies from the food and drinks sector, FoodAsia2010 is a dedicated platform catering to the sourcing needs of Asian buyers. International manufacturers and suppliers get to meet thousands of highly relevant buyers from Asia s food and hospitality industry. From raw ingredients to ready-to-eat products, FoodAsia2010 is a must-attend trade event for the food & hospitality industry. Expo 2010 Shanghai China will be a great event to explore the full potential of urban life in the 21st century and a significant period in urban evolution. Being the first World Exposition on the theme of city, Exposition 2010 will attract governments and people from across the world, focusing on the theme "Better City, Better Life." For its 184 days, participants will display urban civilisation to the full extent, exchange their experiences of urban development, disseminate advanced notions on cities and explore new approaches to human habitat, lifestyle and working conditions in the new century May: 10.00am 8.00pm Venue: Challenger Hall, Impact Exhibition Centre, Bangkok, Thailand Website: Thaifex is the leading international trade fair covering food & beverage, food catering, food technology, hospitality service and retail & franchise industry in South East Asia. Based on the world s largest food and beverage trade fair ANUGA in Cologne, Germany, Thaifex World of Food Asia is a one-stop shop for all in the industry. From processing technology and ingredients to the end products, the trade fair covers all areas of production, lifestyle and working conditions in the new century. SIAL China 2010 Date(s): 19 May 21 May 2010 Venue: Shanghai New International Expo Centre European Seafood Exposition 2010 Date(s): 27 Apr 29 Apr 2010 Hours: Apr: 10.00am 6.00pm 29 Apr: 10.00am 4.00pm Venue: Brussels Exhibition Centre, Belgium Website: The European Seafood Exposition is the world's largest seafood fair. Attracting buyers and sellers from over 140 countries around the world and featuring the stands of over 1600 exhibitors, representing all categories of seafood products: fresh, canned, frozen, and value-added seafood; storage, processing, and handling equipment; a host of seafood-related services including freight-handling, insurance, and information technology. Food TAIPEI 2010 Date(s): 23 Jun 26 Jun 2010 Venue: Taipei World Trade Center Nangang Exhibition Hall Website: FOOD TAIPEI is the only show in the East that joins every facet of food in a single bite. Celebrated its 19th birthday in 2009, the show itself has been the most popular platform for industry players to launch their products into the hottest Taiwan and overseas markets. At Food Taipei 2010, you will get a chance to interface every business in the food industry throughout Asia. Website: SIAL China is the most important trade fair for Food, Beverage & Hospitality in Mainland China. Producers and traders from all over the world meet up here with all the key players of Food & Beverage. Within this sector, SIAL China is recognized as the number one platform for launching new products on the Chinese market. Interwine China 2010 Date(s): 30 May 01 Jun 2010 Hours: 09.00am 05.00pm Venue: Guangzhou Poly Exhibition Center Vinexpo Asia-Pacific 2010 Date(s): 25 May 27 May 2010 Hours: 09.30am 06.30pm Venue: Hong Kong Convention & Exhibition Centre Website: A f t e r i t s r e s o u n d i n g s u c c e s s i n , Vi n e x p o A s i a - P a c i f i c, t h e International Wine and Spirits Exhibition for Asia-Pacific will be held in Hong Kong again from 25th to 27th May The exhibition answers trade professionals expectations for these markets and reflects the importance of the industry s growth opportunities in this region. Website: Inaugurated in 2005, Interwine China is a prestigious showcase for wine and spirit production, trade, relative products and services from abroad that responds to the need of professionals in the field for a trade-fair with strong international appeal and a strict business-to-business formula. In the past 4 years, Interwine China burgeoned together with China's boosting economy and now it is the most promising professional alcoholic drinks trade show.

6 Cover Story 人物故事 官燕棧國際有限公司董事總經理朱志明先生 Mr. Samson Chu, Managing Director, Imperial Bird s Nest International Co. Ltd. 中國人食燕窩可追溯至唐朝, 據悉唐代女皇帝武則天經常食用燕窩養顏, 繼後歷宋元迄明清, 燕窩入饌之風在上流社會間始終不絕, 而正列宮延御膳則由明代開始, 當時東南亞附近之小國進貢天朝皇帝珍品, 其中不乏極品頂級燕窩, 順理成章被譽為 貢燕 或 官燕 而這種一直被認定為矜貴無比的珍品, 經官燕棧董事總經理朱志明先生 (Samson) 的不斷努力下, 今天已逐漸蛻變成一種普及化的養生食品 單看官燕棧門店的時尚裝潢和嶄新的廣告概念, 很難想像到這個品牌是已有 46 年歷史, 印尼母公司於 1964 年成立, 專營燕窩轉口貿易及批發, 自 1998 年由 Samson 引入香港並開始在香港有第一間零售專門店, 發展至現時打著 比好, 更好 旗號, 推廣優質 多元化中式養生保健產品, 深受消費者愛戴 ; 而外表高大俊朗 年僅 36 歲的 Samson, 總帶有一點點書生氣息, 本以為他是企業第二代接班人, 但他在傾談中解開眾人心裡的謎團 : 我並不是大富之家出身, 爸爸是新界人, 家庭都靠務農來支撐 Samson 童年時便知道要努力讀書, 長大後亦不負眾望考入科技大學工程系成為天子門生, 他讀書時已滿腦大計, 覺得 工字不出頭, 那時創業夢想開始萌芽 Samson 於 1996 年大學畢業後首嚐創業滋味, 當時和朋友合資經營補習社, 雖然有挫折, 但卻學到不少, 自此決心再搞生意 其後, 一次偶然的機會和家人到上環海味店購買藥材, 便牽上他與 燕窩 之間的不解緣 Chinese's diet habit of bird's nest traces back to Tong Dynasty when Wu Zetian, the only female emperor in Chinese history, consumed bird's nest for skincare purpose. Since then to Song, Yuan, Ming and Qing Dynasty, bird's nest became a trendy delicacy in the noble class. It had become a royal nutriment since Ming Dynasty, when smaller countries in the Southeast Asian region gave precious bird's nest to Chinese emperor as tribute. Nowadays, this valuable treasure has evolved to be a common health food after efforts of Mr. Samson Chu, Managing Director, Imperial Bird s Nest International Co. Ltd. It is hard to imagine Imperial Bird's Nest is a 46-year-old brand regarding the stylish interior design of its outlets and the innovative promotion concept. The parent company in Indonesia was founded in 1964 specialising in bird's nest reexport trading and wholesales. This popular brand started with its first retail store in Hong Kong opened in 1998 and has been developing under the slogan "better than just good", to promote quality and diversified Chinese healthcare products. Some may see Samson, a charming businessman aged 36, is the second-generation of the company s owner. However, he unveiled the mystery: "I was not born in a wealthy family. My father comes from the New Territories and our family was supported by farming." Samson knew the importance to study hard since his childhood and he was admitted to the School of Engineering in the University of Science and Technology. The idea of starting his own business grew in Samson's university years, when he got many grand plans in his mind as he believed one cannot be outstanding to be an employee. In 1996, Samson started his first business after graduated. "I ran a tutorial school with my friend at that time. Although there were hard times, I learnt a lot and I determined to run my own business again." After that, Samson began his relationship with bird's nest with a shopping experience in a dried seafood and tonic food store in Sheung Wan.

7 Cover Story 人 物 故 事 Samson外型高佻 筆者隨意問吃燕窩是否可以增高 他則笑說是燕窩的功 勞 因有促進細胞再生 增強身體免疫的能力 Can bird's nest help children to grow as tall as you, Samson? Yes, because bird's nest can facilitate cell repair and strengthen immune system. 2. 為 將 燕 窩 普 及 化 官 燕 棧 經 詳 細 分 析 後 訂 出 揀 燕 窩 十 式 供 顧 客 知 多 點 學多點 請參考本期第103頁 Imperial Bird's Nest provides customers with "Ten tip of choosing bird's nest" to make the delicacy a more common food. Turn to p.103 for more tips and hints in choosing quality bird's nest. 從購物平常事悟出商機 A shopping experience inspired a business opportunity 首創樓上舖專門店潮流 一椿見怪不怪的 講價 事件 卻讓 Samson 深刻記於腦中 我看 Everything started with a normal bargaining scenario. "I saw customers in the store 雖然公司命名為 官燕棧 意喻 尊貴燕窩的倉庫 但不代表公 到店內的顧客和售貨員討價還價買燕窩 最後竟爭取到以 6 折價錢出 售 更讓我發現 燕窩價格與品質原來可以這樣參差 我認定這是 bargaining with the seller on the price of bird's nest, which the customer eventually got a 40% discount. I found that price and quality of bird's nest were so varied. I knew I have a good chance to explore business opportunities from this discrepancy." 眾對此遙不可及 相反 經過 Samson 把優質燕窩普及化之後 這矜 貴的食物倒變得平易近人 由於在印尼自設大型燕屋及工場 由收 集 加工到售賣 一條龍 形式運作 確保質素及來源之餘 又可省 發掘商機的好機會 可惜當時的市場資訊未如今天般發達 為了解 However, market information was not as robust as we have now; Samson had to 市場情況 Samson 不時到上環海味街扮成買家 格價 收集情報 compare prices shop by shop on the Wing Lok Street, which is a famous marketplace 卻中介人的費用 故官燕棧能以較優惠的價格出售燕窩 不幸地 公 for dried seafood. "Most dried seafood stores sold 'wet bird's nest' which comprises of 司當時受 97 金融風暴影響 不少批發客如中式酒樓等相繼結業 收 different types of bird's nests that the quality was so varied. Customers were charged 入少了一大半 但有危即有機 當時市面的店舖租金急跌 Samson unreasonably as the more humid the bird's nest contained the more expensive was its 想到進軍樓上舖以實踐零售 專門店 概念 官燕棧遂開了第一間 理 且店員的推銷手法亦對顧客產生壓迫感 有些老闆甚至連自己所 price. Also, sellers tried hard to push the customers to buy, while some shop owners 店 他解釋 香港租金昂貴 往往成為零售市場的成敗關鍵 故在 賣燕窩的出處也不知道 經過多番折騰 Samson 用了約一年時間 even didn't know the origin of their bird's nest." Samson spent a year's time to acquire precious information about bird's nest and fortunately by that time, he was introduced 成立之初以樓上舖形式經營 大大節省了昂貴租金 客人以 6 成市價 才漸漸掌握到有關燕窩的珍貴資料 幸運地 此時經商業夥伴介紹下 當時大部分海味店售賣 濕燕 為主 把不同種類的燕窩混在一 起 質素十分參差 由於水份愈多 價格愈貴 顧客變相買得不合 認識了一名林姓印尼華僑 to an Indonesian-Chinese surnamed Lam by his business partner. 便買到優質燕窩 加強了官燕棧的競爭力 我們又為客人提供更大 更舒適的購物空間以選擇心水貨品 官燕棧脫離了當時的燕窩 "Mr Lam's family ran the bird's nest business for two generations. They have their 參茸海味的集散地 上環 轉攻旺角一幢商業大廈作為新據點 swallow houses and processing factories. Mr. Lam supplies the products to me 並不斷用傳單及賣廣告去吸引客人 希望藉這高人流地區來突圍 他供應原材料 而我則負責開拓香港市場 Samson 道出公司的起 and I am responsible for developing the Hong Kong market." Samson revealed how Imperial Bird's Nest was founded. As a 25-year-old inexperienced person, Samson 又反傳統將 濕燕 已浸發的燕窩 吹乾及抽濕變成 乾 源 當年只有 歲的黃毛小子 起初也有被人家質疑能力的經 林氏做了兩代燕窩生意 在印尼有自己的燕屋及加工場 於是由 驗 情況可能跟今天部分香港人對 80 後年青人的感覺一樣 Samson 自此學會更加虛心 要守誠信才可獲得別人信任 他利用向家人籌集 Samson had been questioned for his capability to run a business just like post 80s youngsters nowadays. Because of the criticism, Samson learnt to be more humble 燕 客人見識到官燕棧的燕窩重量合理且價格相宜 公司的口碑漸 漸建立起來 and to keep his word to win others' trust. He started the business with the fund 樓上舖專門店頓時為官燕棧殺出新血路 直至現在 公司在香港有 得來的資金 每次逐少數斤 數斤的買回來香港 以 行街 的形式 raised from his family to buy small amount of bird's nest from Mr. Lam and sold in the wholesale market from time to time. 20 家分店 四分一是樓上店 其餘則以商場 地舖為主 租金雖有 推銷 遂叩響了批發市場的大門 10 很大差異 但 Samson 堅決劃一全港所有分店的產品價格 明碼實 Initiation of Upstairs Stores Though the company was named Imperial Bird s Nest which means a store of royal bird s nest, the mass market is not excluded. This precious food became more affordable to the public after Samson s efforts. The one-stop wholesale business model, from collection, processing to sales, not only ensured the product quality and material source, but also saved agency cost that would be involved. Therefore, Imperial Bird s Nest can sell bird s nest for a cheaper price. Unfortunately, the company was hit by the financial crisis in 1997 as many customers like Chinese restaurants shut down. However, in view of the slumped rental rates, Samson took the chance to tap the retail market by renting stores in upper floors of building, dubbed upstairs store. The expensive rental expense in Hong Kong is the key determination of success in the retail market. To start the retail business in 'upstairs stores' helped us save a great deal of rental cost. Our competitiveness is enhanced as customers can purchase quality bird s nest at 60 percent of the market price. We also provide shoppers with a larger and cosier shopping area. Outside Sheung Wan the traditional marketplace of dried seafood and tonic food like bird s nest, Imperial Bird s Nest was established in a commercial high-rise in Mong Kok. They caught people s eyes through flyers and advertisements, hoping to capture the market in this overcrowded district. Samson also defies the tradition of selling wet bird s nest, instead, he dehydrated the bird s nest and sell the dried products. The company s reputation was built as customers realize its bird s nest is reasonably weighed and priced. Thanks to the innovative operation model of setting up upstairs stores, the company has 20 outlets in Hong Kong now, one-fourth of which are upstairs stores while the others are in shopping malls or on the streets. Despite the variation of rental rates, all products are priced the same in every store. This is different from the traditional dried 11

8 Cover Story 人 物 故 事 seafood store s floating pricing strategy. To further strengthen the company s edge, Samson launched a number of sales services, for instance, a membership system with shopping habit analysis to provide tailor-made discount to each customers. Also, the firm s 15-day product satisfaction guarantee was immediately followed by competitors once it was launched. Bird s nest becomes even more affordable goods with its interest-free installment service. Generalization of quality health food 官燕棧於 2005 年推出全新品牌 養生薈 主打中檔產品路線 且 a Superbrand. Furthermore, in 2006, its production and R&D centre in Hong Kong 在多個個人護理商店銷售點出售 品牌又與中醫藥學者李南先生及 became Asia s first instant bird s nest manufacturer to be awarded ISO22000 Food 大學科研機構合作 研發多元化的適時養生食療 為一眾注重養生 保健的人士 推出不同種類時令養生產品 如即飲燉湯 簡易湯料 about bird s nest. Today s Imperial Bird s Nest has become a leading Chinese health Staff can also advise the cooking method to customers, in addition to the knowledge of products' features and service requirements and The company runs over 30 retail outlets in Hong Kong, Macau and Mainland China. It also has a distribution network of over 1,000 pharmacy chains, 年青一代 從而推動中式養生保健大眾化 與顧客一同 分享 養 supermarkets, Chinese medicine stores, convenient stores and healthcare centres, 生 喜悅 covering the Greater China, Japan and the North America. In 2010, the company will 比好 更好 獲獎無數 open 5 to 6 new stores in Hong Kong, seeking to lure tourists and new customers through branches in shopping malls. food retail brand. It redefines the operation model of local dried seafood stores, 與 Samson 相處過的人都知道 他待人有禮誠懇 原來在培訓員工時 New Self Built through Adversity standardizes product s quality and introduces innovative and all-rounded customer 也非常著重此點 無論在入職或推出新產品時 我們都會讓員工詳 services. Besides bird s nest, its range of products also includes Cordyceps, dried Running a business isn't as smooth as it seems. Sharing the experience of starting 細了解每款產品的特點及服務要求 懷著 比好 更好 的心思 才 his own business from scratch in more than a decade ago, Samson said there were 可以運用良好服務態度及專業知識來解決顧客需要 經過多年的努 many ups and downs. When his business just kicked off operation for a month, stocks seafood and medicated food. 所有員工均對旗下產品的特點及服務要求瞭如指掌 甚至會建議烹調方法 讓客人買 得更安心 Leader by the Hong Kong Retail Management Association for two years in a row in 包 養生薈靈芝精華等 滿足繁忙的香港人 尤其照顧甚少入廚的 As a young enterprise which has only established for some ten years, Imperial Bird s Nest evolved to be a professional healthcare expert from a freshman who knew nothing Safety Certificate. On the service side, the company was awarded Service Category Under Samson s leadership, Imperial Bird s Nest has been exploring diversified 力 官燕棧亦獲得各界的認同 屢獲殊榮 於 2002 至 2004 年間分別 quality products and services with the motto Better than just good. It launched the 成為行內首間獲選為 超級品牌 及 香港 Q 嘜優質標誌 的燕窩專 product series of instant bird s nest in 2003, with the Once-A-Day being the most and money was robbed. Fortunately, Samson was able to weather the critical period with his family's support by that time. Nonetheless, he had another misfortune to be robbed again after one year despite the installation of a new security system. I 門店 亦是行內被選為 香港名牌 的最年輕品牌 而位於香港的生 had never thought of being robbed again. The thief pointed a 10-inch chef's knife intake of bird s nest concentrate to the customers. A standard amount of 20 grams 產及研發中心於 2006 年 更成為全亞洲首間獲得 ISO 食品安全 at me urging me to surrender all the assets, Samson recalled how frightened and is equivalent to six bottles of traditional instant bird s nest. Threads of the first class 認證的即食燕窩生產商 於服務方面 官燕棧亦連續 2 年獲得 2008 及 helpless he was. Then, within a few minutes, I throw out stacks of banknotes and the 價格的不良手法 為增加競爭力 Samson 更推出多項貼心服務 例 bird s nest packed in the bottle can be seen under the light. This refined product was 2009 年度由香港零售管理協會頒發的 專門店組別服務領袖 官 如首創燕窩專門店的會員制度 以先進電腦分析顧客購物習慣 主動 developed after countless trial in a year s time. Samson was thoughtful to spot the 提供合適優惠 貼身跟進顧客需要 而 15 天產品信心保證 更旋 change of time Large size bottled bird s nest was not convenient to cater for working 燕棧現時在香港 澳門和中國大陸擁有逾 30 間零售專門店 亦有分銷 價 顛覆了以往傳統參茸海味店所售產品隨不同顧客購買而開出浮動 即引起同業追隨 其後首創 燕窩免息分期服務 令大部分人也可 買得起燕窩 representative and successful example which introduced a new concept of daily 燕窩零知識的 外行人 漸漸進化成專業的 養生專家 今天的 官燕棧革新本地舊式參茸補品零售業的經營模式 為產品質量制定優 良標準及為行業注入嶄新全面的客戶服務 迅速成為中式保健零售市 Kong to observe the situation. Thanks to Samson's established trustworthy image, to be carried around so that they can enjoy the delicacy everywhere. Instant bird s nest the partner unconditionally gave him a hand to support Imperial Bird's Nest to start captured 30% of the whole market from the original 10% after the launching of Once- 分店 希望其中商場分店能吸引遊客及新客認識官燕棧 again. The company encountered another challenge when it expanded to 10 stores in Bird s Nest. In 2005, Imperial Bird s Nest launched a new series of products - IBN Life Concept targeting middle-class market and distributing it in varied personal care chain stores. The company partnered with Chinese medicine expert Mr. Li Nan and scientific 打擊不斷 成就不一樣的自己 humble in my religion. He actively participates in public services afterwards, including 盜匪光顧 貨物及金錢遭受損失 幸好有親友支持才可渡過難關 雖 recipes, taking care of people who are concerned about their well-being. The products 當時又怕又無奈 想也沒想到會再被打劫 賊人還要用 10 多吋的 也囊括在內 include instant soup, all-in-one soup ingredient pack and Cordyceps essence, to 牛肉刀迫令我把所有財產交出 於是我在短短幾分鐘內把一疊疊的現 satisfy the need of busy people especially the younger generation who seldom cook. 金 燕窩存貨拋出 我從來未試過這樣豪氣 剛起步的事業又再面 and made Chinese healthcare dietary a popular trend. 列 為顧客提供最多款式的即食燕窩產品 其中 一口棧 絕對是官 Samson is well-known for his politeness and sincerity, which he aims to train his 到 10 家分店左右 但好景不常 遇上令港人留下難以磨滅傷痕的 沙 原條 頭期官燕 載滿小瓶 這精緻小巧的出品 是官燕棧上下經歷 staff to be the same. When we hire any new staff or launch any new products, we 士 試過有一天 各店營業額總數加起來不足 10 張單 一家店 make sure all workers thoroughly understand each product s characteristics and 也開不到一張單 的確教作為老闆的異常煩惱 當然 他咬緊牙關 our service requirement. Based on the motto Better than just good, our staff can 最後捱得過去才有今天的官燕棧 但這次事件卻讓 Samson 體會到不 contribute myself and my company to improve the business environment. 一樣的自己 身為基督徒的太太給我無限支持及鼓勵 自己也成為 時間比留在家裡還多 小樽真空包裝方便攜帶 就能讓她們隨時隨地 Following years of effort, Imperial Bird s Nest is widely recognized by the market and 滋養身心 產品推出後 帶領即食燕窩在市場份額由佔一成急升至 won a numbers of awards. Between 2002 and 2004, the company became the first 了基督徒 我在信仰中學會了交托 謙卑 此後更積極參加公職 三成 且至今仍未有其他對手能突破此製作技術 亦同時令人提起 bird s nest specialty store that was designated to be Hong Kong Superbrands and 如香港零售管理協會 職業訓練局零售業訓練委員會及廣州外商投資 obtained Hong Kong Q-mark Certifications. It was also the youngest company to be 企業商會等 他表示 同行間的惡性競爭對經營百害而無一利 我希 一口棧 便聯想到官燕棧 Vicious competition among counterparts would only harm the operation. I wish to 話不說便提供支援 助官燕棧再站起來 到了 2003 年 公司已發展 標準食用份量已等如 6 瓶傳統即食燕窩 放在燈光下看 一縷縷頂級 answer customers enquiries with their excellent service and professional knowledge. of Vocational Training Council and Foreign Investment Enterprises Communication. 伙伴來港看看情況 幸虧 Samson 早已建立令人信任的形象 對方二 Better than just good Frequent award winner 時代的轉變 大樽裝的燕窩始終未夠方便 而且職業女性在外面的 The Hong Kong Retail Management Association (HKRMA), Retail Trade Training Board 臨困境 他苦笑 這次損失比上一次更慘 沒辦法下唯有請印尼的 燕棧的皇牌代表作 這款全球首創每日一瓶概念的濃縮燕窩 20 克 了無數次嘗試 約一年時間才研發出來 心思慎密的 Samson 留意到 to survive. These lessons made a new Samson. My Christian wife gave me unlimited support and encouragement. I also became a Christian. I learnt to commit and to be 場領導品牌 除了售賣燕窩之外 參茸藥材 海味 冬蟲夏草等乾貨 不斷開發多元化的優質產品及服務 至 2003 年推出簡易即食燕窩系 received less than 10 orders a day. But Samson's persistence sustained the company 來白手興家的辛酸史 Samson 經歷過幾次起跌 創業第一個月已遇 然換上保安系統 但事隔一年 在辦公室遇上更驚險的事 他回憶起 The company eagerly promotes the concept of sharing, well-being, and happiness Revenue plunged when the SARS casted a gloom over the city. All our stores 這些看起來風雨無阻的發展 其實一切得來不易 回想起這 10 多年 research organization in universities, to research and develop a variety of health 官燕棧由 Samson 帶領下 多年來本著 比好 更好 的發展理念 Without another way out, Samson asked his Indonesian partner to come to Hong 店 便利商店及保健中心 公司目標在 2010 年在香港再增設 5 至 6 間 ladies need as they spend most of their time outside home. A smaller bottle is easier concentrate. No wonder people think about Once-A-Day when they mention Imperial 官燕棧在香港成立至今雖只有 10 餘年 卻與 Samson 一樣 由本來對 career, Samson showed a wry smile: We posted a more miserable loss this time. 產品到大中華 日本及北美地區近千家連鎖式藥房 超級市場 中藥 A-Day. No competitors can surpass Imperial Bird s Nest s technique of making bird s nest 優質養生產品普及化 inventory of bird's nest. I had never been so generous! Amid the second crisis in his 望貢獻自己及公司 出一分力搞好整個營商環境 12 13

9 Cover Story 人物故事 1. 除傳統乾貨如燕窩 參茸海味等, 官燕棧更致力推廣優質 多元化中式養生保健產品 Beside dried seafood and bird's nest, Imperial Bird's Nest aims to promote a variety of quality Chinese health food. 1. 採集燕窩 Harvest bird s nest 篩選燕窩 Select bird s nest 2. Samson 在訪問中多次提及家人及信仰的支持, 他的太太現時也有幫忙打理業務, 一同出入公開場合, 兩夫婦即使多忙也抽時間陪伴小朋友, 享受天倫之樂, 溫馨得羨煞旁人 一個人的意志力有限, 因此聖經說.. 三股合成的繩子不容易折斷 ( 傳道書四 :12) 從 Samson 的經歷, 完全反映到身邊人互相扶持的重要性, 這與他個人良好的修養及性格不無關係 將燕窩分為不同類別和等級 Put the bird s nest into different categories and classes During the interview, Samson repeatedly mentioned the support from his family and religion. His wife assists him in operating the company s business and often shows up in public occasions with Samson. No matter how busy they are, the couple would spare some time for their children for an enviable family gathering. A man's willpower is finite, so the bible says: A threefold cord is not quickly broken. (Ecclesiastes 4:12) Samson's experience showed the importance of mutual support between intimates, while his success should also be attributable to his unique accomplishment and character. 分類風乾儲存 Store by categories after dehydration 空運至香港官燕棧 Freight to Imperial Bird s Nest in Hong Kong 挑毛 去除雜質及整理 Remove feather and dirt 最後筆者謹送上一段 那落在好土裏的, 就是人聽了 道, 持守在誠實善良的心裏, 並且忍耐著結實 ( 路加福 音八 :15) 予各位互勉之 At last but not least, we are delighted to share with you: But the seed in the good soil, these are the ones who have heard the word in an honest and good heart, and hold it fast, and bear fruit with perseverance. (Luke 8:15) 檢定燕窩級別及發頭幅度 Testing and certifying bird s nest and check the potential degree of expansion when soaked with water 工場最後檢定 Final inspection in factory 第二次篩選和分類 Second selection and categorization 2. 官燕棧著重保育, 強調採燕窩是不用殺生, 公司近年更延長採窩期, 以及有鳥蛋的窩絕不採集 Imperial Bird's Nest aims to protect animals' lives that it does not kill birds when picking the nest. The company even extends the time in between nest picking period and bans picking nest with bird eggs

10 Hit The Headlines 市場焦點 最低工資 是天使? 還是魔鬼? Minimum Wage: Angel? Devil? 最低工資 的問題對於香港無數上班族來說, 可說是最關心的 事件 但由於香港經濟近年來因環球不景氣而放緩, 企業經營困 難, 對於設立最低工資的阻力又加了一重, 如何可以協調勞資雙 方的利益成為了最需要關注的問題, 為此 G&C 雜誌亦訪問了不同 界別, 收集各方聲音後探討箇中利弊 For the working population in Hong Kong, minimum wage has always been a concern. However, due to the prevailing economic recession in recent years, business operation is difficult and the implementation of minimum wage is further suspended. The unresolved yet vital question lies on how to balance the interests of employers and employees. Having interviewed representatives from various sectors from society, G&C Magazine has collected voices and views to facilitate the discussion. 最低工資 這一課題在社會上議論之聲不下 10 多年, 金融海嘯前香港經濟強勁復甦, 但貧富懸殊轉趨明顯, 社會上不斷出現保障草根階層的聲音, 設立最低工資的運動開始出現 運動初期, 香港政府本希望以自願性的工資保障運動, 取代硬性立法, 可惜勞方以成效不彰為由不斷炮轟, 所以最低工資立法的聲音漸見壯大 有大型連鎖快餐店員工表示 : 現時我的時薪只有 17 元, 連吃個飯盒也不行, 如何可以養家? 食店清潔員袁小姐表示: 許多人說最低工資會令很多人失業, 但我有職業又如何? 若時薪只有 22 元又可以做甚麼? 希望政府可以立法保障我們基層家庭, 讓我們有基本的生活保障 勞方 資方 政府在 拔河 遊戲中不斷角力 立法便可皆大歡喜? 最低工資的終極目的是為皆大歡喜, 人人受惠 普遍勞工界認為, 當社會的失業率高企時, 他們在僱主的裁員關刀下, 沒有協商的餘地, 僱主便可以趁機將工人的工資壓低 如果有了最低工資, 低收入人士便能取得他們應有的工資, 能夠滿足基本生活需求 當他們收入增加, 社會的消費亦可望隨之提高, 有利於各行各業的發展 在香港, 立法似乎已成大勢, 但定在哪個水平便要小心翼翼 職工盟於今年 1 至 2 月期間, 訪問了 302 名市民, 了解他們對最低工資水平的意見和考慮因素 結果發現, 不同教育程度和收入的受訪者, 均有最多人同意最低工資應訂在 30 至 33 元, 並認為最低工資的考慮因素, 應涉及家庭基本生活開支 他們並擔心若最低工資水平訂得太低, 將未能改善工人生活, 故建議最低工資水平不應低於 33 元, 並應高於綜援水平 勞方對最低工資的立法有多方面的意見, 香港職工會聯盟支持立法實施最低工資, 以確保勞動有價, 讓工人可透過工作改善生活和脫貧 職工盟李卓人先生認為, 臨時最低工資委員會釐定最低工資時, 必須顧及員工養家能力 根據統計處最新出爐的報告, 全港時薪中位數為 58.5 元, 參考英國最低工資做法, 其按工資中位數五成七來定, 正好是 33.3 元, 工會一定會力爭此水平 官方臨時最低工資委員會去年年尾曾到英國及法國考察, 則傾向將水平訂於時薪 24 元 據了解, 政府方面認為英國的經驗較可取, 希望一開始推行最低工資時, 絕大部分打工仔不受影響 在商界倡議最低工資水平訂為時薪 24 元 ( 月薪約 5,000 元 ), 及工會爭取時薪 33 元 ( 月薪約 7,000 元 ) 之間, 政府傾向最低工資水平貼近前者, 但具體水平參考統計處剛於 3 月份公布的數據後 ( 見表一至四 ), 再交由臨時最低工資委員會釐定, 並在本年 7 月份向立法會提交 以自由黨早前提出最低工資時薪 24 元為例, 在這水平以下有 8% 打工仔受影響, 跟不逾一成打工仔受影響的目標貼近, 故工會提出的 33 元, 便明顯算是偏高水平 學者 : 立法容易惹起外勞競爭在宏觀經濟學的角度, 最低工資對弱勢人士的就業有一定的影響, 香港科技大學商學院經濟系教授及經濟發展研究中心主任雷鼎鳴教授曾於信報撰文指出, 假設最低工資全港性推行, 僱主橫豎要付出較高 "Minimum wage" is one of the controversial topics discussed in society for more than a decade in Hong Kong. Despite the rapid recovery of Hong Kong s economy before the economic tsunami, the problem of income disparity has been ever growing. Different voices of urging the protection of grass-root interests were heard, and the implementation of minimum wage was put forward. At first, the government preferred voluntary wage protection instead of mandatory legislation of minimum wages. However, workers strongly opposed the idea as it lacked effectiveness, and the voices supporting minimum wage grew even stronger. A large chained fast-food restaurant worker said, "my hourly wage is only $17, which can't even pay for a lunchbox. How on earth am I going to support my entire family?". Another restaurant worker Miss Yuen also expressed her concern, "Many people said minimum wage would lead to increase in unemployment, but even I have the job, so what? What can you do with that $22 an hour? I really hope the government would help us (grass-root families) to secure our basic living standard." The employers, the employees and the government can hardly settle with agreements. Legislation makes everyone happy? The ultimate goal of setting up minimum wage is to balance everyone's interest and benefit all. Most in the labour sector agreed that employees are usually in a passive position in the employment relationship, particularly in times of high unemployment rate, the room for negotiation is small, employees are more likely to be exposed to forced reduction of wages. They also believe that if minimum wage is set up, the lowincome group will be able to secure reasonable wage level for sustaining basic living standard. When their income increases, the consumption will also grow and benefit the development of different sectors. So when minimum wage legislation is deemed to proceed in Hong Kong, the problem thus lies on the wage level at which careful consideration needs to be taken. In January and February this year, Hong Kong Confederation of Trade Unions (HKCTU) interviewed 302 residents on their views on minimum wage level. Results indicated that most people, regardless of their education and income level, agreed that minimum wage should be set between $30 and $33. They also held the view that family expenses should be included as a consideration for determining the minimum wage level. They were also concerned that if the wage level were set too low, it would not be able to improve the employees living, therefore suggesting that minimum wage level should not be lower than $33 and higher than the Comprehensive Social Security Assistance (CSSA) level. The labour sector has always been actively involved in the discussion of minimum wage. The HKCTU, representing the labour sector, supports minimum wage legislation to secure labour value and relief people from poverty through a decently paid job. Mr. Lee Cheuk Yan from HKCTU suggested that the Provisional Minimum Wage Commission (PMWC) should consider the ability of employees to support their families when drafting the minimum wage level. With reference to the minimum wage calculation method in Britain, the minimum wage level is set as 57% of the median hourly wage. According to the newly released data from the Census and Statistics Department (C&SD), the median hourly wage in Hong Kong is $58.5. Thus, the minimum wage level should then be $33.3. This will also be the level that HKCTU bargains. After visiting Britain and France late last year observing their implementation of minimum wage, the PMWC leaned towards setting the level at $24 per hour. As observed, officials tended to rely on Britain's experience more, and hoped to minimize the effect of minimum wage on all employees at the beginning stages of implementation. While the commercial sector preferred $24 per hour as the 16 17

11 Hit The Headlines 市場焦點 工資, 為什麼不集中僱用工資本來較高而工作能力強的人 生產力低 minimum wage level (equivalent to $5,000 per month), the trade union favoured $33 per hour (equivalent to $7,000 per month). Despite the government s tendency towards supporting the former proposal, the actual level of the minimum wages will be determined taking into account the data from C&SD released in March (see Table1-4). The proposed level will then be assessed by the PMWC and eventually be handed in to the Legislative Council in July. Taking the proposed $24 per hour as suggested by the Liberal Party as example, there would only be 8% of the total employees be affected, which is close to the Government s aim of affecting less than 10% of the total working population. The hourly wage of $33 proposed by HKCTU, is therefore obviously higher. 立法會 ( 飲食界功能組別 ) 張宇人議員立場明確地表示反對最低工 face growing employment competition. The possibility of substitution by imported labour and machinery is very high, so is the unemployment rate. When the minimum wage level is pushed higher, the affected population will increase and unemployment rate can hardly go down." Lui said. To sum up, although minimum wage will not cause any direct fatal effect on the GDP, it is likely to induce massive unemployment among low-income group. Therefore, it is not a remedy to ease income disparity. Lui also quoted the research results from minimum wage research academic authorities, David Neumark 1 的員工會首先被開刀而成為受害人, 但較高技術的卻是得益者 而 G&C 雜誌亦做了一深入調查, 訪問對象以飲食界為主, 覆蓋近 9 成香港品牌, 其中一個得來的結果顯示, 超過 60% 的受訪者認為 最低工資難以解決香港深層次的貧窮問題 資, 認為立法訂定最低工資, 只會令低學歷 低技術 高年齡的勞工失去工作, 增加失業率 世界各地正互相比較競爭力, 而最低工資根本限制了投資者經營 我參考世界各地的數據後, 更認為薪金應由市場自由訂立, 否則影響的不只香港幾個行業, 而是整個社會 他又批評勞方叫價愈叫愈高, 他們怕蝕底, 便不斷開天殺價, 有否想過企業如何營運? 日後何以有地方為勞方提供工作? 他續說, 在飲食業, 人工開支素來佔很大的比重, 一般是營業額的 2 至 5 成 ; 而租金約佔營業額 1 至 1 成半, 快餐店 茶餐廳等多開在地鋪, 鋪租更佔營業額的 2 成 如果強行立法, 工人薪金愈調愈高, 將有更多人會失業, 屆時他們寧願申請綜援, 那失業率肯定長期高企 4%, 對香港經濟會造成很大傷害 至於被問到最低工資應訂立在哪一水平, 張宇人議員曾經在一公開場合表示 : 20 元對社會的殺傷力 and William Wascher 2, "minimum wage will reallocate wealth from the poor to the poor, instead of from the rich to the poor." A game not worth the candle: increase in unemployment rate To lower the production cost, many small and medium sized enterprises, as well as the service industries are likely to dismiss employees because of the minimum wage implementation. Unemployment rate will soar and may even lead to the problem of illegal workers. Moreover, Hong Kong adopts the economic strategy of "small government, big market" in order to attract foreign investment, that wages are believed to be determined through market mechanism. Isn t it the mandatory minimum wage a contradiction to such idea? 最低, 我甚至不排除會提出訂於少過 20 元 此言論擊起千重浪, 自由黨 各公司機構均站出來表示張議員不代表他們的立場 職工 盟李卓人批評商界將工資壓得愈低愈好, 不應該再試探社會的 LEGCO member Tommy Cheung (catering functional constituency), declared his opposition to minimum wages as he believed that the legislation of minimum wage would only lead to unemployment of the low-skilled, low-educated and aged labour. "Competition is intense around the world; minimum wage limits investors' operation. I have considered data from different countries, and it is clear that wage level should be regulated by the market. Otherwise, the effects will not be confined to just a few sectors in Hong Kong, but extending to the whole society." Cheung said. 可接受水平, 請用數字來說服我, 給回一個應有的生活予我們的工 人 而職工盟副主席張麗霞更狠批, 商界向一班無力還擊的窮人 開刀, 只鼓勵基層去領綜援 總商會理事田北俊指,33 元同 20 元兩個水平, 都是荒謬的, 理事會 的共識是向政府建議, 最低工資定在時薪 25 元 工會則反對 25 元的 方案, 工聯會黃國健指, 25 元計起上來, 一個月做足 26 日, 都是 5,200 元左右, 這個數要很節儉去用, 莫論要負擔家人 He also criticized the growing demands from the labour: "they can only think of their own interests, how about the operation of the enterprises? Who will provide them with jobs in the future?" Cheung went on explaining the shortcoming of minimum wage, "in catering business, it is a well-known fact that wages take up a large share of the business revenue, which varies from 20% to 50%. Meanwhile, rent is about 10% to 15% of the revenue. For fast-food restaurants and local tea bistros, the rent can be as high as 20%, as most of them are street stores. If minimum wages are made mandatory, the wage level will increase and lead to increase in unemployment. As a result, more people will apply for CSSA and the unemployment rate will stand still at 4%, which in the end, detrimental to Hong Kong's economy." When talking about which wage level is suitable, Cheung openly expressed his view, "I think $20 will do the least harm to society. I will not rule out the possibility of wage level below $20." Such discourse sparked off intense discussions in public, while Liberal Party and many enterprises immediately declared that Cheung's opinion did not represent their views. Lee Cheuk Yan from HKCTU further criticized businesses for constantly lowering the wages, "the commercial sector always wants to push down the wage level. They should no longer merely test the acceptable level of society; rather, they should give clear data to support their stand. Our labour deserve better living standard." Cheung Lai Ha, vice-chairlady of HKCTU, went further, "the commercial sector is slaying the armless poor. What they do is only telling the poor to apply for the CSSA." 此外, 對於最低工資對香港整體經濟發展的影響, 雷教授預期衝擊的大小和嚴重性很視乎訂定工資的水平 假如最低工資設定為 6,000 元 ( 約時薪 28 元 ), 扣除原來工資已在 6,000 元以下的外籍傭工和非全職僱員, 這些較低技術的人士面對特大的就業競爭, 被外地勞工或機 註 : 上述數據為去年第二季數據 資料來源 : 政府統計處 Note: Data above obtained from Q2, 2009 Source: Census and Statistics Department 而香港大學社會工作及社會行政學系講座教授周永新則從社會公義為出發點, 他認為 立法制定最低工資, 從社會公義角度出發, 要求的是薪酬就算有差別, 也不應使低薪工人連餬口的條件也沒有 即是說, 在經濟急速發展之際, 社會上仍有為數不少的人士 器替代的可能性很高, 失業的機會也相繼提高 當最低工資進一步推高, 受影響的人數增加, 失業人數亦會向上 總括而言, 雖然最低工資對整體國民生產總值 (GDP) 不會有致命影響, 但足以引致弱勢社群大量失業, 因此 不是紓緩貧富差距的有效工具 他亦引述最低工資研究的權威紐麥克 (David Neumark) 1 與華沙爾 (William Wascher) 2 的研究結論, 指出 最低工資使到財富從窮人流到其他窮人, 而不是從有錢人流向窮人 得不償失反令失業人口增加有陽自有陰, 最低工資的設立, 令一些中小企業或服務性行業有可能為降低成本, 以裁員節省開支, 失業人口勢必提高, 更可能引申到黑 Scholars: Legislation provoke competition with imported labour From the view of macroeconomics, minimum wage is likely to affect the employment opportunity of the unprivileged workers to a certain extent. Francis Lui, professor of HKUST's business school and the Director of Center for Economic Development, pointed out the downside of minimum wage. "From the employer's point of view, if minimum wage is made mandatory, increase in labour wage expenses will be unavoidable; so why not picking labour with higher working ability? Labour with lower ability will be laid off while the skilled labour will benefit," Professor Lui explained. G&C Magazine also conducted an in-depth research and interviewed representatives from the catering sector covering over 90% of local brands. One of the results indicated that over 60% of the interviewees reckoned that minimum wage could hardly be the solution to the structural poverty in Hong Kong. 未能分享經濟發展的成果而長期為基本生活條件而煩惱, 政府應該貼近社會的轉變及大眾的期望, 訂立保障這類人士的基本生活, 從而實踐社會公義 更進一步解釋最低工資對社會發展的重要, 周教授認為, 訂立最低工資最重要能令低收入人士有動力工作, 令人覺得這是值得去做的工作, 工資也不至於少得寧願辭工申請綜援 縱使最低工資可推動低收入人士努力工作, 但他也坦言 最低工資不會縮窄貧富懸殊, 因為低收入者只能多一千幾百元, 他們在社會上相對仍是低薪者 有規模的飲食機構接受訪問時, 都表示時薪 20 元, 不可能請到人, 現在酒樓洗碗 雜工等 下四門 工種, 月薪也有大約 6,000 元, 平均算來, 時薪超過 20 元, 而香港餐飲聯業協會會長黃家和先生亦表示, 20 元最低工資水平, 並非飲食業界共識 現在不少 蚊型 食店仍在吊鹽水, 如定於超出 30 元, 恐現食肆結業裁員潮, 亦有部分賺錢的大型食肆表示,24 元至 26 元時薪尚可接受 市勞工的問題 另外, 香港一向以 小政府, 大市場 吸引外資進港, 按照此方向, 工資的高低是應由市場主導, 如果政府硬性設立最低工資不就是與此大道理背道而馳嗎? Regarding the effect of minimum wage on economic development as a whole, Professor Lui predicted that the degree of impact lies on the wage level. "If the minimum wage level is set at $6,000 per month (about $28 per hour), excluding the imported labour and part-time employees with wage level under $6,000, the low-skilled workers are likely to James Tian, Director of Chamber of Commerce, pointed out that both wage levels of $33 and $20 were ridiculous. The consensus of the Chamber of Commerce was to propose wage level of $25 to the government. Wong Kwok Kin from The Hong Kong Federation 1 美國加州大學爾灣分校經濟學教授 2 美國聯儲局中央管理委員會經濟研究部高級助理總裁 1 Professor of Economics, University of California-Irvine 2 Senior Associate Director in Division of Research and Statistics, Board of Governors of the Federal Reserve System

12 Hit The Headlines 市場焦點 近年所見, 飲食業界普遍已付出時薪超過 20 元, 這固然有實際需要, 但不能一概而論, 相信有很多老闆想當 良心僱主, 並且願意與員工分享生意成果 其實走在街上不難發現小型食肆門外都掛著招聘廣告, 洗碗清潔工時薪達 30 元, 侍應也有每小時 33 元, 那究竟反映坊間一直面對怎樣的情況? 有工無人做, 在香港並非罕見之事, 飲食業愈來愈難招聘是一個不爭的事實, 尤其難以吸納新一代年輕人入行, 有業界更擔心 三三四 新學制普及之後, 恐怕市場的勞動人口相對更少, 加上租金 物價上漲等問題, 可謂四面楚歌 以現時走向, 最低工資立法已是事在必行, 目前已涉及細節內容的討論 其中一重點是立法只針對某一行業 抑或是跨行業, 如果是所有行業的話, 又是否各定水平呢? 而最低工資日後是以每個工作時數計算薪金, 計算方法看似簡單, 但卻容易令人混淆, 在 工作時數 該如何釐定方面更加是各家各說, 如員工出差所耗的交通時間 食肆落場時間又應如何處理? 圖降門檻減低阻力目前社會普遍接受劃一最低工資的方案, 這樣最低工資的水平不可能訂得太高, 對各行各業的影響最少 如果希望爭取盡早立法, 這個低門檻的方案, 成功機會應該較高, 可是受保障的人數不會太多, 勞方初期不會輕言接受 對於資方方面, 就以餐飲業及清潔行業為例, 低技術水平的員工佔行業人數的大多數, 如果工資水平過高, 勢必令已困難重重的經商環境再雪上加霜, 所以工資的水平必須經深思熟慮 在 G&C 雜誌調查中, 有近 8 成是僱員, 而且有超過 67% 的人認為推出最低工資後會出現就業問題 相比起其他行業, 人工成本佔總開支達 20% 的餐飲業, 似乎是其中一個重災區行業 黃家和先生早前就表示, 本港食物材料成本持續上升, 加上每年有三個月是餐飲業淡季, 預計將有 200 至 300 家中小規模的食肆結業 他指出, 餐飲業 08 年首季經營總成本已上升一成, 而中小規模食肆相對大型食肆在採購方面議價能力較低, 食肆又同時面對租金及人工的加幅, 他預計租金加幅超過五成, 令業界經營困難 黃家和先生說 : 中小規模的食肆面對現時的困境只能減省其他開支, 如減少燈油火蠟或人手等 他表示, 預計餐飲業整體經營成本未來只會不斷上升 就這而言, 訂立最低工資在較高水平, 對餐飲機構可謂重重一擊, 繼續生存就必要想盡辦法, 提供食物份量迫不得已縮小, 又或將成本轉嫁消費者 ; 到頭來即使有幸保住工作的勞工階層, 也要把辛苦賺到的薪金花在因 最低工資 而上升的物價上 而公司機構也可能因進退兩難的情況下, 被迫走入困境而倒閉, 只會造成一個不利香港發展的惡性循環 針沒有兩頭利, 如何可以協調勞資雙方的利益, 要平衡各方需要, 就要考驗高官們的智慧, 政府應清楚說明每一方案的利弊, 依據各數據及情況看來, 相信勞工界倡議 33 元與張宇人 20 元論是一個談判策略, 日後最低工資在中間落墨機會較大 當最低工資的銀碼爭辯得如火如荼之際, 條例執行上仍存在不少 問號, 例如 工 of Trade Unions (HKFTU) disagreed with Tian, "If a worker works 26 days a month for hourly wage of $25, he can only get $5,200, which is still inadequate to support a family." Professor Nelson Chow Wing Sun, Chair Professor of Department of Social Work and Social Administration of The University of Hong Kong looked at the issue from the social justice perspective. "The rationale of minimum wage regulation is to secure the right of the low-wage labour to earn a living, even there are wage differences." In other words, while the economy is soaring, there is still a considerable number of people who cannot share the benefits of economic development and have to struggle with sustaining basic living. The government should respond to the changes in society and expectation from public by protecting such group of people, in order to put social justice into practice. Minimum wage is important to social development, as Prof. Chow further explained, "the most important thing about minimum wage is to motivate low-income labour to work hard, making the job worthwhile, instead of just asking the government for money." However, Prof. Chow admitted that even minimum wage provided motivation, it could hardly alleviate the problem of income disparity. The lowincome labour can at most earn just around hundreds to a thousand more per month, and they remain the low-income group in society. Some large scale catering enterprises admitted during interviews that it was difficult to hire labour at an hourly wage of $20. Average salary of low-wage jobs such as cleaners at Chinese restaurants and handyman is around $6,000, which is obviously higher than $20 per hour. Mr. Simon Wong, Chairman of Hong Kong Federation of Restaurants and Related Trades (HKFORT), also stated that $20 was not the consensus of the catering sector. However, many small restaurants are already having a hard time sustaining businesses; if minimum wage is set above $30, there might be a tide of restaurants closedown and layoffs. There are also some profit making large catering businesses suggested that $24 to $26 was acceptable. In fact, many catering business owners are willing to pay an hourly wage of more than $20, which is not only a practical need, but also an expression of owners' concern for their employees, and are willing to share the fruits with them. Walking on a street, one will notice that many small restaurants have recruitment advertisements stuck on walls and doors. The hourly wages for cleaners can go up to $30, and even $33 for waiters. What are the implications of such figures? There are jobs but nobody wants: a phenomenon not rare in Hong Kong indeed. This is especially true for the catering sector, as the employers find it hard to attract young people to serve in the business. Moreover, some employers also worried that the labour force would be further reduced due to the education reform. Together with inflation and increase in rent, the future of catering business in Hong Kong is full of challenges. Nevertheless, minimum wage legislation is inevitable. Discussions concerning the details of implementation are already in progress, one of those is about to what extent should minimum wage be implemented. Will it be applied to just particular industries, or extended to all industries? How to establish standards for the different industries? The calculation of minimum wage is tricky as well. Although it seems simple to calculate the working hours, sometimes it is difficult to determine the working hours according to different job natures. For example, should the transportation time of working outside the restaurants be counted? How about the closing hours between lunch and dinner? 時 的計算方式 寬限期的長短 有關最低工資的普及教育 外勞輸入 等配套限制, 甚至多久才進行調整? 應讓公眾有足夠時間和自由討論, 才能做到政通人和 ; 否則只會好心做壞事, 對勞工權益和營商環境帶來 雙重負面影響, 推高失業率, 為改善飯碗而打碎了飯碗 草草立法而將 問題留於日後見步行步, 絕非對公眾 香港有利的做法 譽源雜誌調查報告 G&C Magazine survey result 調查數據結果及整體詳情, 可瀏覽 To view complete research result, please visit Lowering the threshold to ease the tension At the moment, society tends to accept a standardized minimum wage scheme, which means the wage level cannot be set too high, in order to minimize the effect to all walks of life. If the legislation is needed to be done as soon so possible, the low threshold scheme is the best option also. However, the actual number of protected workers will be small, and the labour sector will not compromise easily. For the employers, taking catering and cleaning sectors as example, in which low-skilled labour dominates, a higher-than-expected wage level will further added on to the burden of maintaining business revenue. Therefore, the wage level should be determined with great care and concern. According to G&C Magazine's research, over 80% of the interviewees were employees and over 67% of them agreed that minimum wage would actually lead to employment problems. When compared to other businesses, the catering sector will be one of the heavily affected industries, as 20% of the revenue contributed to wages. Mr. Simon Wong explained that the food cost of local restaurants has been increasing constantly, together with the 3-month off-season for catering business per year, there might be closedown of 200 to 300 small to medium sized restaurants in the coming future. He pointed out that in the first quarter of 2008, the operation cost has already rose by 10%; and as the bargaining power of small and medium sized restaurants were relatively weaker than large chains, the operation would be very difficult to maintain with the constant leveling of rent and wages. Regarding rental expenses, he also predicted that the increase in rent would be over 50%, making the situation worse. "When facing the challenges ahead, the small and medium sized restaurants can only reduce other costs such as labour and fuels." Wong said. He concluded that the operation cost of catering sector would never go down in the future. Thus, if minimum wage were set at a higher level, it would be a fatal blow to the catering business. In order to survive, the owners would have to shift the cost to consumers, such as reducing the portion of food and increasing the price. Eventually, even though the low-income workers managed to save their jobs, they had no choice but to spend their money with the soaring inflation. For the enterprises, many might have no choice but to close down their businesses, which becomes a vicious cycle in the long run. There is no perfect way out for everything. How to balance different interests and make compromises will be a test to the officials. The government has to explain clearly the strengths and weaknesses of every proposal to the public. With reference to the collected data and figures, the labour s proposal of $33 and Tommy Cheung's proposal of $20 would only be a strategic bargaining. The minimum wage level is likely to be set in between the two poles. While the debates is heated, there are still many unresolved problems concerning the legislation execution, such as the calculation method of working hours, the duration for buffering period, civil education of minimum wage-related issues and the limitation on the import of labour, or even the frequency of reviewing the policy. Sufficient time and space should therefore be given for public discussion. Otherwise, the legislation would not help anything but putting both the employers and employees in difficult situations, pushing up the unemployment and leading to closedown of businesses. Rash legislation will only delay problems instead of solving them, which does nothing good to Hong Kong as a whole

13 Women's Insight 賢談智慧 3 人之共通點興趣 : 跳舞 從事社區工作性格 : 開朗 熱情 Common Characters and Hobbies among The Three Ladies Hobby: Dancing, Community Services Character: Cheerful, Passionate 吳太, 趙鳳儀 Mrs. Ng, Kitty 與海天堂創辦人吳耀明先生結婚近 30 年 Has been married to Mr. Ng Yiu Ming, the founder of Hoi Tin Tong Group, for nearly thirty years 吳苑冰 Christita Ng 吳耀明先生的次女在英國攻讀藥劑學,2010 年中畢業 Younger daughter of Mr. Ng Yiu Ming Studying Pharmacy in the United Kingdom, will graduate in mid 2010 電影 歲月神偷 不單揚威海外, 在柏林影展 2010 得水晶熊獎, 更再次喚起香港人對保育價值的訴求, 改變了上環永利街被遷拆的命運 為何一套港產片會有如此大的影響? 故事圍繞上世紀 60 年代香港在艱苦環境中靠自己雙手打拚的三口之家, 任達華和吳君如飾演的造鞋匠夫婦, 憑著 一步難, 一步佳 的信念, 在無情歲月裡互相扶持, 捱過無數波折及人生百味 ; 情節淡然但折射了 60 年代的香港奮鬥精神, 令觀眾彷彿回到一個令人懷念的舊香港, 還記得戲院內坐在兩旁的觀眾, 流了不知多少行熱淚 自一次偶然的訪問機會, 我認識了另一位 歲月神偷 現實版主角 --- 海天堂創辦人吳耀明先生 這位 鬍鬚佬 常在鏡頭前拿著龜苓膏扮鬼扮馬, 但有誰知道他背後其實經歷多少風浪 今天, 筆者選擇用另一個角度, 發掘吳先生鮮為人知的另一面, 常言道, 每個成功的男人背後總有一個體貼的女人 然而, 他有的何只一個, 而是三個 The local film Echoes of the Rainbow had not only reaped the Crystal Bear Award for Best Feature Film at the Berlin International Film Festival in 2010 but also aroused the demand of preservation from Hong Kong people which changed the destiny of Wing Lee Street in Sheung Wan from being demolished. Why does this localmade film have such a great impact? The story is about a family of three which strived in the adverse business environment in the 1960s. With the belief of one hard step, one fine step, the couple acted by Simon Yam Tat Wah and Sandra Ng Kwan Yue supported each other during the ruthless years, enduring countless obstacles and tastes of life. The pale plots reflected the striving spirit of Hong Kong in the 1960s, bringing audience back to a memorable old city, and made audience tear in the dark cinema. In a fortuitous interview, I met a protagonist of Echoes of the Rainbow in reality Mr. Ng Yiu Ming, the founder of Hoi Tin Tong Group, who always shows up in front of the camera energetically with his signature moustache, holding a jar of herbal jelly. Behind his remarkable success, however, not many people know how much storm and wave he has passed through. People always say: Behind every successful man, there is a caring woman. Yet, Mr. Ng is lucky not only to have one, but three. 吳苑清 Catherine Ng 吳耀明先生的長女 現任海天堂有限公司市場發展部經理 Elder daughter of Mr. Ng Yiu Ming Marketing Manager, Hoi Tin Tong Group Erica Lo 譽源雜誌編輯 Editor, Grocer & Caterer Magazine 22 23

14 Women's Insight 賢談智慧 Erica: 吳生曾經跟我提過, 其實非常感謝吳太妳將家中的事情安排妥當, 讓他安心在外面工作 ; 海天堂有今天的成績, 妳的功勞也不少啊 吳太 : 現在公司的情況可說是穩定, 但以前我和我先生也經歷了一段很長的艱難歲月 大概 80 年代時, 在他開設海天堂之前是做野味和賣雞鴨等生意的, 記得我和他每天凌晨 2 至 3 時便要出發到長沙灣買貨, 更要落手落腳劏龜殺鴨, 以前做女時 ( 未結婚之前 ), 我完全不需要接觸這些動物, 起初真的嚇煞了我 直到阿清 (Catherine) 和阿冰 (Christita) 出生以後, 也忙得要將她們交給我母親照顧, 而我自己則出來和吳生一起工作 ; 後來成立了海天堂, 便要每天幫手執藥 煲藥及打掃等 我也希望打點好家裡的事, 同樣幫助丈夫減輕工作, 令他可以在外面安心做事 捱了這麼多年, 現時的家庭環境總算也是不錯了, 我終於可以抽身出來放多點時間照顧家庭和做自己喜歡的事 Erica: 以我所知, 當年吳生的事業並非如此順利, 妳為何仍放心下嫁? 妳如何被他吸引? 吳太 : 我們是在朋友的婚宴上認識, 起初他喜歡我但不敢表白, 而我對他卻沒有太大感覺, 自從有一次聽到一班朋友說他打扮老土 沒有錢 生活很潦倒等等, 那就引起了我對他的好奇 當時他是做計程車司機, 經常在我家附近載客, 有幾次跟他遊車河, 聽他說自己的經歷, 原來他做過賣海鮮 毛衣 小販等, 雖然很多次創業都失敗, 但我聽得出他這個人很有大志, 對他認識多了之後就自然走在一起, 直到現在我們仍然很信任和尊重對方 Erica: 當時有遭家人反對在一起嗎? Erica: Mr. Ng told me that, he really thanks you, Mrs. Ng, so much for organizing everything orderly at home and allows him to concentrate on work. You have indeed contributed a lot to the accomplishment of Hoi Tin Tong. Mrs. Ng: I can say that the current company's situation is quite stable, but my husband and I had experienced a long and difficult period in the past. Around the 1980s, he ran a business to sell poultry and game before starting Hoi Tin Tong Group. I remember that we had to purchase goods in Cheung Sha Wan at 2 to 3am in the morning everyday. We even had to slaughter the animals ourselves. Honestly, I had never touched those animals before I got married. I was really frightened at the start. After Catherine and Christita were born, I was so busy that I let my mom take care of them, so that I could go to work with him. When Hoi Tin Tong Group first set up, I have to buy ingredients, cook the medicine and do cleaning everyday. I have also tried my best to manage the housework well to help relieve my husband's workload, so that he could have less burden and concentrate on work. Having been struggling for these years, our business becomes better and eventually I can retreat from the company operation to spare more time on the family now. Erica: As far as I know, Mr. Ng s career was not that smooth by that time, why did you determine to marry him? What s so special about him? Mrs. Ng: We first met in a friend s wedding banquet. Initially, I had not much feeling about him while he is attracted by me but dared not to confess. My curiosity towards him was aroused when my friends talked about his geeky dressing style and poor living conditions. He was a taxi driver at that time and often picked up passengers near my home. I went for joyriding with him for several times, listening to his experience. He had tried to sell seafood, knitwear and work as a hawker. Despite his failure in running his own business for many times, I believed that he is a man with aspirations. After knowing more about him, we got closer together. We trust and respect each other very much at any time. Erica: Haven t your family opposed the relationship? ( 本來在旁聽的外婆也按捺不住加入討論 ) 婆婆 : 他們拍拖的時候, 我已經知道的, 見過這個男生 ( 吳耀明先生 ) 之後, 覺得他當時雖然窮, 但為人很踏實 穩重, 所以也很放心讓他倆結婚, 很開心他們生了兩個聰明的孫女給我, 哈哈 吳太 : 其實我家以前是開錶帶工廠, 也算得上是中產, 家境也比吳生好得多, 但認識他之後, 感覺到他的真性情, 知道這個男人是很值得付託的, 所以之後都沒有計較, 大家一起捱 一起慢慢建立家庭, 做生意當中也遇過很多波折, 但都互相支持 解決問題, 現在回想起也是一段深刻的經歷 Erica: 一個成功的男人背後, 似乎總少不了支持自己的家人呢 一切真的得來不易 Catherine: 我從小的自信心不強, 相反妹妹的個性比我活潑, 在外面有甚麼事情我都叫她替我做 直到在加拿大讀中學和在英國讀大學時才有所改變, 當地的學校很重視學生個人品格 發展, 老師們都很疼愛和關心我們, 由於長時間在愉快的環境中成長, 我慢慢地就開始找到自己 剛畢業回來香港的時候大概是 2005 年, 經濟處於低潮, 尤其我們這類行業更不穩定, 大圍環境不太好, 便生意難做 本來也想自己在外面找工作, 證明自己的能力, 始終也不想別人說我靠父蔭, 但爸爸和我商量了很久, 他分析畢竟我是讀商科出身, 加上當時海天堂大概有 20 多間分店, 也算是一間 麻雀雖小, 五臟俱全 的公司, 可讓我實踐和推動自己的理念, 於是我決心讓自己去試一下 吳太 :Catherine 起初回到香港還是比較害羞, 但在公司做了幾年, 現在漸漸變得自信心 爆棚 ( 場內又一陣笑聲 ), 她和爸爸各持己見的情況愈來愈多了 (Grandmother who sat aside held no more and joined the discussion) Grandmother: I knew they had started dating. After I met this guy (Mr Ng Yiu Ming), I found that he was a dependable person despite of his poor financial conditions. Therefore, I m happy to have my daughter got married with him, and now I have two clever and lovely granddaughters! Mrs. Ng: In fact, my family ran a watchstrap factory and could be considered as a middle-class family that our living condition was way better than that of my husband. However, after I got to know him more, I discovered his real disposition that this man is trustworthy. Therefore, I did not care about the discrepancy anymore. We strived together and built our family gradually. We have witnessed many twists and turns in our business, but we supported each other to solve all the problems. This was an unforgettable experience when I recall it today. Erica: Everything is hard-won indeed. Behind a successful man, there should always be supportive family members. Catherine: I lacked confidence since I was small. Contrarily, my sister was more outgoing than me, and so I asked her to do everything for me. The situation started to change during my study in high school in Canada and university in the United Kingdom. The overseas academies put more emphasis on students character and development, teachers there also take great care of us. Growing up in such a joyful environment, I gradually found myself. When I returned to Hong Kong after graduated in around 2005, the overall economy was unfavourable and businesses like ours were especially unstable. Originally I thought of getting a job outside to prove my capability, after all I was afraid that others would say my achievements were solely due to my father s success. However, I changed my mind after a long discussion with my father. He pointed out that I could practice the theories I learnt from my business major, in a small yet well-established enterprise like Hoi Tin Tong Group which had more than 20 stores by that time. Therefore, I decided to give it a try. Mrs. Ng: Catherine was still a bit shy when she returned to Hong Kong, but after working in the company for some years, she has gained too much confidence now (everybody in the room burst into laughter). It has become more often that she and her father stand their own grounds

15 Women's Insight 賢談智慧 Erica: 我也記得之前吳生說過 Catherine 有很多新的營運意念, 他縱 Erica: I also remember that Mr. Ng once said Catherine has a lot of new ideas in the 使知道結果會失敗, 但仍願意放手給妳去嘗試, 現在妳的經驗多了, company s operation, even though he could anticipate a failure at the end, he was still 他會更接受妳的意見嗎? willing to let you try. Now you gained more experience, does he agree with you more? Catherine: 以前我會碰壁 撞板, 現在我多了自己的想法, 爸爸又有自己的堅持, 那反而刷出更多火花, 雖然兩人偶然有意見不合的情況, 但他總是很有耐性去商量, 大家都知道是為了公司好, 說到面紅耳熱時也會有一方先退讓 現在身份不同了, 他既是我的爸爸又是我的老闆, Catherine: Although I encountered many troubles in the past, I m more experienced and have more of my own ideas now. However, my father also has abundant ideas, thus resulting more sparks between us. Though we have different opinion sometimes, he always discusses with me very patiently, as we understand that is for the company s sake. Either of us would concede eventually when there is a red-hot argument between 我有甚麼都會直接講出來, 例如會不厭其煩地提醒他注意形象 Christita: 對啊! 他經常低著頭想東西, 尤其想著公司的事, 弄得走路時頭耷耷, 在街上有很多人跟他打招呼, 他也看不見, 別人會誤會他沒有禮貌啊, 所以我們總是提醒他要挺起胸膛 抬起頭來走路, us. Now, he is both my father and boss. I tell him everything directly, for example, repeatedly reminding him to pay attention to his image. Christita: You are right! He always lowers his head when he is thinking about company's matter. He cannot even see other people on the street greeting to him. He would be misunderstood to be impolite. Therefore, we remind him to always chin up and chest 不要好像嬲了全世界人似的! out, do not make himself look like he is ignoring everyone. 吳太 : 吳生走路速度比較快, 有時候我跟在他後面, 間接亦可幫他 收集情報, 聽聽街坊朋友對他的評價, 幸好大多都是正面的, 有的會說 鬍鬚佬, 我有吃你們的龜苓膏, 加油啊! 或是 你最近有新廣告喎, 很有趣呢!, 縱使大家素不相識, 但亦好像老朋友一 Mrs. Ng: My husband often walks at a quicker pace than me, enabling me to collect information at his back by listening to neighbours comment on him. Most of the opinions are positive, some may say: Mr. Beard, I have eaten your herbal jelly, keep it up! or Your new television commercial is very funny! Even we do not know each other but we feel like old friends, this is a fate and fortune. 樣, 這是十分難得的緣份和福氣 Erica: Mr. Ng adopts a working attitude to do everything by himself and he has to Erica: 哈哈, 吳生喜歡親力親為的工作態度, 又經常要在內地 香港兩邊走, 有否因埋頭工作而忽略家庭? commute between Hong Kong and the mainland, has he immersed in his work and neglected the family? Christita:( 搶先答 ) 不會, 他的家庭觀念很重, 也很疼惜我們, 自小時候開始到現在, 無論多忙, 他也安排週末陪陪我們, 總之一家人在一起就很快樂 Christita: No. He treasured much the family and he loves us. No matter how busy he was, he would try to squeeze out time to stay with us during the weekend since we were small. We are happy while we are together. Catherine: I remember my father often brought us to park during our childhood. When Catherine: 記得兒時, 爸爸會帶我們到公園玩, 現在長大了, 他每 we have grown up, he still insists to return from the mainland factory every weekend 個週末仍堅持從內地廠房回來香港聚天倫, 研發新產品時又會拿給我們試, 一家人圍在一起給意見, 這樣比較好啦 為什麼不這樣做 等等很多意見, 大夥兒總是熱熱鬧鬧 ; 我們偶然又拉著他去逛街, 像經理人一樣替他挑選服飾, 搞搞形象, 這些都是既可工作, 又可爭取相處時間的好方法 Christita: 其實我的人生觀頗受家庭影響, 有時候我做事不如意, 只要想著爸爸年輕時受過的苦和克服困難的堅忍, 我便有力氣咬緊牙關去面對, 所謂的 挫折 根本算不上甚麼 Catherine: 爸爸媽媽重視 身教 多於 言教, 他們盡量不會在我和妹妹面前吵架 ; 也做好榜樣, 對身邊所有人一視同仁, 訓練到我們從小懂得尊重別人, 和珍惜自己所擁有的 for a get-together. He also let us try the newly developed products, we huddle together to give opinions like it would be better to put it this way, why not doing so We always bustle with noise and laughter. Sometimes we do the stylist s job to take him to go shopping, picking clothes for him and work on his image. These are wonderful ways to work while having more time to stay together. Christita: Indeed my values and attitudes towards life is affected by my family. Whenever I think of the hardship my father has gone through and his persistence to overcome difficulties, I have the power to face any obstacle. The so-called setback is actually nothing. Catherine: Mom and dad prefer to teach us by providing us a role model, rather than merely in words. They try not to argue in front of us. They treat everybody the same, to train us to be respectful to others and to cherish everything we have. Erica: Let s talk about your study. I know Catherine majored in Business and Christita 的確, 世事豈能盡如人意, 豁達的人會選擇讓不能預知的事情順其自然 就像吳太當初選擇了, 就無悔的為吳先生支持到底, 多困難和窮苦的時代都捱過了 ; 海天堂今天的發展順利, 可見 家庭 為吳先生注滿力量和信念, 令他有無盡動力, 可以安心在外打拚, 確是一股不可看輕的力量 認識了海天堂一家人已有一段時間, 工作之外大家會約出來看戲 吃飯和跳舞等, 每次看見他們一張張笑臉, 總會感受到無窮 Truly, not everything happens as ones wish. Openminded people choose to face unpredictable things with the attitude of let it be. Just like Mrs. Ng, who chose to support Mr. Ng until the end of the day, determined to strive through no matter how difficult and harsh the life was. The smooth development of Hoi Tin Tong Group today proves the importance of family to Mr. Ng, which injects him with power and faith, gives him unlimited energy to strive at his ease. Family is indeed a source of power that cannot be underestimated. Having known the family of Hoi Tin Tong Group for some time, we often go to Erica: 說到受家庭影響, 我知道 Catherine 選讀商科,Christita 則攻讀藥劑學, 兩者皆對海天堂有十分大的幫助, 是否父母的安排? Christita: 父母完全沒有給我們壓力, 這都是我們自己選擇的 我自己希望讀一些比較專業的科目, 而今年中我就會畢業, 之後要繼續在 is studying Pharmacy, both subjects are beneficial to Hoi Tin Tong s development, are they the preferred subjects by your parents? Christita: Parents did not give us any pressure, these are our own choices. I prefer to study in some professional subjects. I will continue to practice in the hospital after graduate in the midyear. I think it is very sufficient already for the company to have 的正能量和溫暖 在今天這個分化的世代, 社會為 80 後 90 後 套上失敗 激進等等的名詞的同時, 但其實 年代的無懼艱苦 父慈子孝的精神, 同樣可以無分年齡 階級, 很好的保留下來 the cinema, dine out and practise dancing together after work. Every time I see their smiling faces, I can feel the enormous positive power and warmth. When people nowadays radically criticizing the attitudes of the post-80s and post-90s, there are evidences that the spirit in 1960s and 70s, when people did not fear about difficulties and valued filial piety, is still well preserved. 醫院做實習, 現階段有姐姐在公司幫忙, 我已覺得很足夠, 至於我日 my sister s assistance in the current stage. Whether I will work for the company in the 後會否到公司工作, 還是順其自然吧 future, let s see how things go. 吳太 : 其實我對她們很有信心的, 也不需要設一個框框綁住她們, 幫家庭 公司有很多方法, 不是一定要她們乖乖的坐在公司 Mrs. Ng: I am very confident about them actually and I need no restriction to bind them. There are many other ways to help the family and company beside requesting them to work for the company

16 Nielsen Report 市場調查 尼爾森公司於 2009 年 12 月 4 日至 11 日期間, 以電話訪問形式訪問了超過 1,000 名年齡介乎 15 至 54 歲的消費者, 調查結果顯示, 九成的香港消費者表示有注意到此項環保徵費計劃於各大零售商實施, 這些零售商包括各連鎖式及大型超級市場 便利店 個人美容及健康產品零售店等 在過往的日子, 購物塑膠袋均是免費的, 消費者可因應個人需要向零售商索取, 因此在環保徵費計劃下, 很多消費者都較抗拒繳付五角以換取塑膠袋 根據調查數據所指出, 大部分的香港消費者都不願意 購買 購物用的塑膠袋, 只有四分一有注意到膠袋稅的消費者表示他們在過去五次購物裡曾經以五角換取購物塑膠袋 由此可見, 塑膠購物袋環保徵費計劃的實施大大減少了零售商使用塑膠袋的數量 The Nielsen Company surveyed over 1,000 males and females in Hong Kong aged from 4 to 11 December 2009 through Telebus telephone survey. The survey revealed that nine in ten Hong Kong consumers are aware of the environmental levy scheme on plastic shopping bags at the prescribed retailers, which include major and chain supermarkets, convenience stores, personal health and beauty stores in Hong Kong. As shopping bags have always been provided for free in the past, consumers are rather reluctant to pay 50 cents for a plastic shopping bag. According to the survey, a majority of Hong Kong consumers are very unlikely to pay for the plastic bag. Only a quarter of consumers who are aware of the plastic bag levy scheme said they had paid 50 cents for a bag in the last five shopping trips, indicating that the levy has lead to a significant reduction in the number of plastic bags used at grocery shops. 香港消費者普遍支持塑膠購物袋環保徵費計劃 HONG KONG CONSUMERS GENERALLY SUPPORT THE PLASTIC BAG LEVY SCHEME SIX IN TEN CONSUMERS NOW USE THEIR OWN SHOPPING BAGS 六成消費者現已改用自備的購物袋購物模式亦有所改變 SAY THEIR PURCHASE BEHAVIOR HAS BEEN AFFEC TED 有關 The Nielsen Company 香港尼爾森公司 董事總經理樂是德先生 Mr Oliver Rust, Managing Director, The Nielsen Company Hong Kong 尼爾森公司是領導全球的資訊和媒體公司, 提供市場營銷資 訊 媒體研究 網上調查 移動媒體監測 商業展覧及商業資 訊出版 尼爾森公司為私營機構, 業務遍及約 100 個國家, 總 部設於美國紐約 詳細資訊可瀏覽 About The Nielsen Company The Nielsen Company is a global information and media company with leading market positions in marketing information, media information, online intelligence, mobile measurement, trade shows and related assets. The privately held company is active in approximately 100 countries, with headquarters in New York, USA. For more information, please visit, 為改善塑膠袋濫用的情況, 香港政府於 2009 年 7 月推行塑膠購物袋環保徵費計劃, 面對著這項新措施, 香港消費者如何面對? 在新措施下, 所有註冊零售商需向索取塑膠袋的市民收取五角的環保費, 根據尼爾森公司最新的調查所顯示, 香港大部分的消費者都有留意到此項新徵費措施, 而他們普遍亦十分接受 但是, 在環保徵費計劃下, 消費者表示他們的購物行為及消費模式有所改變, 其中很多消費者表示不願意 購買 塑膠袋, 因而改用自備的購物袋 How are Hong Kong consumers adjusting to the plastic bag levy scheme that went into effect in July 2009 with the goal of reducing the indiscriminate use of plastic shopping bags? According to The Nielsen Company s latest survey, Hong Kong shoppers in general are very much aware of this scheme under which registered retailers must charge customers a 50-cent environmental levy for providing a plastic shopping bag - and they are mostly receptive to it. However, they said their purchase behavior and consumption patterns have been changed in some ways by the introduction of the levy, and many are hesitant to pay for bags, instead opting to bring their own bags on shopping trips. 在塑膠購物袋環保徵費計劃下, 消費者已逐漸養成自備購物袋的習慣 接近九成 (88%) 的香港消費者表示在過去的五次購物中, 至少有一次會使用自備的購物袋, 其中更有六成表示他們每次購物時均會使用他們自備的購物袋 雖然消費者已逐漸開始習慣在購物時使用自己所攜帶的購物袋, 但在沒有購物袋的情況下, 消費者即時的購物行為則會受到影響 根據調查報告指出, 在沒有環保購物袋的情況下, 六成四消費者表示會繼續購物但會減少購物的數量, 及有四成一的消費者表示會繼續購物但所購之物的包裝則相對較小 但零售商雖特別注意的是, 接近六成的消費者表示若沒有自備環保購物袋, 他們會立刻離開商店而不會購買任何物品 由於消費者約七成的購買決定是在商店內作出的, 這同時亦表示若消費者沒有自備購物袋, 他們的即興購物決定亦有會受到影響 而實際上, 塑膠購物袋環保徵費計劃的實施明顯減少了整體塑膠袋使用的數量 就有關塑膠購物袋環保徵費計劃如何改變他們的購物模式, 超過四成 (42%) 的受訪者表示自計劃實施以來他們在日常購物上明顯減少了使用塑膠袋 但同時地, 計劃的實施亦影響了消費者的購物數量及次數, 分別有約一成的消費者表示每次購物時會減少購買的貨品數量 (12%) 或會較以往減少購物次數 (11%) 然而, 首階段的塑膠購物袋環保徵費計劃只涵蓋連鎖式和大型超級市場 便利店和個人美容及健康產品零售店, 但香港消費者一般都表示支持將此項計劃伸延至其他零售商店, 有接近八成的受訪者表示他們支持香港政府把塑膠購物袋環保徵費計劃推廣至其他的零售渠道 As a result of the levy, consumers have begun to establish the day-to-day habit of bringing their own shopping bags as they go grocery shopping. Almost 90% (88%) of Hong Kong consumers said they have used their own shopping bags at least once in their last five grocery shopping trips. As many as 60% claimed that they have used their own shopping bags in all of the last five shopping trips made. Although consumers have begun to establish the habit of bringing their own shopping bags on grocery trips, their on-site shopping behavior is affected if they do not have their shopping bags with them. As the survey reported, if they did not have their environmental shopping bag with them on a shopping trip, 64% of consumers said they would continue shopping but would purchase fewer items. 41% of them said they would continue their shopping but would purchase packs of a smaller size. Of particular note to retailers, almost six out of ten consumers said they would leave the shop immediately without making a purchase if they did not have their shopping bags with them. With approximately 70% of purchase decisions made in-store, the delay of the purchase would mean an impact on the impulsive baskets among those without their own bags with them. The introduction of the plastic bag levy scheme has indeed brought a noticeable effect on the general reduction in the usage of plastic bags for shopping. When asked how the levy scheme changed their shopping behavior, 42% of interviewees said they now use fewer plastic bags since the implementation of the scheme. However, the levy also appears to be affecting shopper volume and frequency. Around one in ten people said they purchase less items per shopping trip (12%) or now make fewer shopping trips than before (11%). Nevertheless, while the first phase of the plastic bag levy scheme only covered major and chain supermarkets, convenience stores, personal health and beauty stores, Hong Kong consumers in general are receptive to extending the levy to other retail channels that do not participate in the existing scheme. Almost eight out of ten respondents said they supported the Hong Kong government in further rolling out and promoting the plastic bag levy scheme to other retail channels

17 給自己任性的時候 A Private Capricious Moment 身邊的女性朋友整天嚷著減肥, 不吃這不吃那, 揀飲擇食, 而她其實只有 101 磅 ; 男性朋友則經常說要戒甜, 然而每天總要 2 杯奶茶 咖啡加兩匙羹糖, 習慣了吧 這些舉動離不開 健康 兩個字, 但想要健康就非像僧人齋戒般不可? 凡事應講求平衡, 其實生活已經夠迫人了, 何必仍要事事給自己畫個圈作規限 新加坡美珍香便深明此道理, 他們的肉乾精選 100% 純正上等後腿肉生產, 不含味精 色素與防腐劑, 以誠意炮製出人間美味, 薄薄的肉乾略為烤幾分鐘, 簡直是味覺與視覺的極致享受, 放進嘴裡還會發現肉汁之源源不絕! 是時候對自己好一點吧, 反正我偏不信你能抵抗這香味的引誘 A girl friend of mine, is a picky eater and still goes on a diet despite weighing only 101 pounds; while another male friend, keeps saying he would like to lead a sugarless life, but continues with the habit of adding two spoonful of sugar to his daily coffee and tea. Understandably, they are both health conscious, but should going on a diet be done to the extent just like monks? What we aim for in life is to strike a balance in everything. Life is already harsh, so why bother to regulate ourselves in all aspects? Bee Cheng Hiang from Singapore truly grabs the essence of what it means by a balance life. Its bakkwa is 100% made of premier rear legs of pigs with no MSG, colourings and preservatives added. Grilling on stove for a few minutes, a thin slice of beautiful, juicy and delicious barbequed bakkwa is made. It is truly an enjoyment tasting such wholeheartedly made gourmet. Now, it s time to give yourself a treat, for the aromatic temptation is simply irresistible. 誠信 - 無論在任何行業 任何一項商業活動中, 都是最重要亦最需要信守的東西 由製造商 供應商到零售商, 每一間在供應鍵中的公司都有必要對其上下游公司保持誠信, 來維繫供應鍵中各公司的緊密合作關係 而在各項誠信中, 金錢交易上的誠信可說是最基本的一項 畢竟, 商業活動的目的便是各公司都能在其負責的項目上, 獲得合理的回報 但很不幸地, 業內總會出現一些只顧及自身利益而罔顧誠信的公司 上年十月頭交貨, 今年三月先收到支票, 最離譜的是那張支票要五月底才兌現! 一名供應商朋友近日向我大吐苦水說被一大型連鎖零售商無理拖數 據聞, 這間標榜全港最平 最 平民化 的零售商一向的找數記錄也不好, 只是友人沒想到該零售商變本加厲, 這次竟然拖足半年有多 幸好, 友人的公司實力不錯, 如果是其他的中小型供應商, 被這樣拖數, 隨時周轉不來, 關門大吉 生意做得不好, 還可以靠努力, 靠合作夥伴的幫忙而扭轉形勢, 但 誠信 一旦破壞, 便很難重建, 遇到困難時亦不會找到援手 望我們的讀者慎之戒之, 做一間有 誠信 的公司, 造就一個良好的營商環境, 這對業界以至整個香港都有莫大的好處 Regardless of industries or any other business activities, integrity obviously stands out as the core value for all the activities involved. From manufacturers, suppliers to retailers, every single business along the supply chain has to maintain integrity in order to sustain the close corporation within the supply chain. Among all the aspects, integrity in monetary transaction is one of the fundamentals. The objective for all kinds of business activities is to obtain a reasonable reward for the services one provides in a particular field. But unfortunately, there are always businesses that see integrity as nothing. A friend who is a supplier to one of the large chain retailers recently moaned about the unreasonable delay of payment from the retailer, we provided them the goods in October last year and we only received the cheque in March this year. But it was a post-dated cheque payable in May! As far as it is concerned, this retailer, which portrayed as the cheapest and most common retail shop in Hong Kong, is infamous for its payment record, that it is almost a practice to delay the payment. However, my friend has never thought of things could turn out getting that worse and this time, it s almost half a year. Fortunately my friend did not suffer much due to their strong financial liquidity. But if it is for other small and medium suppliers, they might shut down due to insufficient cash flow. With hard work and helping hands from business partners, the table can be turned even the business is not doing well. But once integrity is undermined and trust is breached, not only will it be difficult to rebuild the reputation, but also hard to seek for support and assistance. We sincerely hope our readers to stay firm in honestly and credibility in order to create a better business environment in Hong Kong beneficial to everyone. THE GROCERY AFFAIR text ~ Jonathan Chang [email protected] 31

18 The Grocery Affair 百貨薈萃 GRO CER'S FL ASHLIGHT 百貨消息 美國接近恢復中國出口豬肉貿易 Cadbury to be London 2012 Official Confectionary Supporter 7 月 1 日起歐盟強制實施 有機標誌 規定 美國農業部長維爾薩克稱, 美國接近恢復因 H1N1 流感病毒而中 An official supplier of the Sydney Games in 2000, as well as the Commonwealth 斷的向中國出口豬肉貿易, 因允許美國向中國出口豬肉的貿易許 Games in Manchester (2002) and Melbourne (2006), Cadbury once again 可證制定接近完成 becomes the Official Confectionery and Ice Cream Supporter for the upcoming London Olympics 外電報道, 美國農業部長維爾薩克 (Tom Vilsack) 表示, 允許美國向中國出口豬肉的貿易許可證制定工作接近完成 美國農業 The London Organising Committee of the Olympic Games and Paralympic 部正就出口許可證的最終細節做最後的努力, 但已非常接近完成 Games (LOCOG) has announced that Britain s leading confectionery company 該工作 Cadbury has become its latest Tier Two Supporter. With the deal made effective immediately, Cadbury is the designated Official Confectionary and Ice-Cream 中國 09 年因對 H1N1 流感病毒的擔憂, 禁止進口來自美國與加拿 Supporter for the Game, earns the right to use the London 2012 marks on its 大的豬肉, 儘管美國與國際健康組織官員多次強調, 該流感病毒 products as well as marketing rights to Team Great Britain and Paralympics GB. 不會通過食用豬肉傳播 During Games time, the company will be the sole supplier for all confectionery 據美國與加拿大政府官員表示, 加拿大已恢復向中國出口豬肉, and packaged ice-cream sold at venues and within the Olympic Park. 因加拿大同意向中國提供出口證明, 以確保所出口豬肉不是來自 The Bournville-based company becomes London 2012 s second Tier Two 被 H1N1 病毒感染的地區 而美國農業部一位分析師稱, 中國 08 supporter, following the announcement of Deloitte as Professional Services 年是美國豬肉上產業增速最快的市場, 該年度美國向中國出口了 Supporter at the end of last year. 根據歐盟有機農業條例規定, 從 2010 年 7 月 1 日起, 在歐盟任何成員國生產並符合有關標準的預先包裝有機產品必須具有有機標誌, 對於來自第三國的進口有機食品, 該標誌則是可選的, 同時, 允許其他私人 區域或國家的標誌與該歐盟標誌一起出現 顯然, 對於進口有機食品, 雖沒有強制要求, 但沒有 有機標簽 將處於不利的競爭地位 2010 年 2 月 8 日歐盟委員會正式宣佈, 經投票後, 獲選的 歐洲葉 (Euro-leaf) 標誌將成產歐盟有機標誌 有機產品獲得 歐洲葉 有機標誌的方法是, 聯繫獲得歐盟委員會或其成員國直接授權的歐盟境外的控制機構, 它們可批准第三國產品使用有機標識並輸入歐盟 價值 5.6 億美元的豬肉 紐約提議徵 汽水稅 一罐汽水交 9 毫全球食品容器需求每年上漲近 4% 可口可樂將投資 3.02 億美元在馬來西亞建廠可口可樂公司 (KO) 宣佈, 將在馬來西亞建設一座新的裝瓶廠, 並將在未來 5 年內投資 10 億林吉特 ( 約合 3.02 億美元 ), 以促進其在東南亞市場的增長 可口可樂表示, 其與新加坡星獅集團 (Fraser And Neave) 旗下一部門之間長達數十年的合同將於 2011 年 9 月到期, 並且不準備再續簽 此項合同主要覆蓋可口可樂與雪碧品牌的裝瓶與分銷, 每年價值 4.21 億林吉特 ( 約合 1.27 億美元 ) 可口可樂太平洋 (16.86,0.47,2.87%) 集團 (Pacific Group) 總裁耿卓棟 (Glenn Jordan) 表示, 這 10 億林吉特中的三分之一將投資於馬來西亞南部森美蘭州 (Negeri Sembilan) 一座佔地 30 英畝的環保型工廠 剩餘部分將被投資於銷售及商品資產 產品創新和營銷, 以加強該公司在馬來西亞的存在, 那裏的人均可口可樂消費量遠遠低於這一地區的其他很多國家 耿卓棟表示, 該廠預計將於 2011 年年中投入運營 為了讓市民擁有健康的生活方式, 紐約已經對反式脂肪開戰, 也已經在公共場所禁煙, 如今, 紐約市長布隆伯格又把矛頭對準了含糖的碳酸飲料, 提議在整個紐約州範圍內徵收 汽水稅, 希望能在保護兒童健康的同時, 減少政府財政赤字 布隆伯格敦促紐約州立法者以每盎司一美仙的標準對含糖飲料進行徵稅 這意味著, 一罐可樂將被徵稅 12 美仙 ( 相當於港幣 0.9 元 ) 對每罐汽水額外徵收 12 美仙稅每年可以 ( 為州財政 ) 增加 10 億美元稅收, 用於維持社區衛生服務, 提高教師待遇 布隆伯格表示, 與此同時, 汽水稅 還有助於我們對抗肥胖症這個困擾兒童的大問題 在金融危機令美國各州政府財政緊拙的形勢下, 關於對含糖飲料尤其是碳酸飲料徵稅的呼聲越來越高 去年, 紐約州長戴維 派特森也曾提議對含糖飲料徵收 肥胖稅, 但是由於公眾的反對而作罷 美國其他州也開始意識到含糖飲料的危害 位於賓夕法尼亞州的費城市政府提交了費城 2011 年的財政預算案, 其中就包括對所有含糖飲料以每盎司兩美仙標準徵稅的方案 去年 9 月份, 美國總統奧巴馬在接受採訪時也表示, 對汽水和其他含糖飲料進行徵稅可以被納入議事日程 據市場研究機構弗裏多尼亞集團公司 (Freedonia Group, Inc) 最新的調查報告顯示, 全球市場對食品容器的需求將保持每年 3.9% 的增長速度, 並將在 2013 年達到 1,240 億美元 促使全球包裝容器需求上漲的原因有很多, 其中包括食品產量的增加 消費者對便利性的追求以及人們生活節奏的加快 雖然美國到目前為止仍是全球最大的食品容器消費國, 但其他發展中國家的增速也十分令人震驚 亞洲 拉丁美洲 東歐以及非洲 / 中東地區對食品容器的需求增速都已經超過了世界平均水平 人口增長 城市化進行的加快 工業化趨勢的日益明顯以及國際貿易的增加都將促進這些地區包裝行業的發展 消費者收入的增長和中產階級的增加也將進一步刺激市場對包裝消費品和食品容器的需求 以巴西 俄羅斯 印度和中國為首的 金磚四國 將成為包裝品消費速度增長最快的地區 特別是中國, 將佔據 年全球食品容器需求總值的四分之一 總括來說, 包裝袋仍將是最主要的包裝形式, 這主要是受到了高阻隔樹脂的出現和可微波包裝袋和自立袋等新產品的開發的影響 此外, 由於包裝袋具有重復使用的特點, 能有效減少浪費 節約儲存空間 生產和運輸成本都比較低廉, 因此頗受環保人士和普通消費者的青睞 如果塑膠容器的性能能進一步改善, 價格也能變得更有競爭力的話, 它們也將取得更快的增長速度 不過, 金屬罐仍是食品容器中一個重要的組成部分, 因為它在控制食品支出方面具有顯著的經濟優勢 32 33

19 The Grocery Affair 百貨薈萃 BRAND STORY 品牌故事 33 萬, 大概可以用來做一層 300 萬樓的一成首期 創業者的第一桶資金 適齡人士的退休金? 在這個加薪幅度永遠追不上樓價升幅的香港,33 萬, 可能是許多人, 尤其是一群 80 後的夢想 但原來,33 萬也可以用來租用引起全香港, 甚至全世界最多 等過馬路人士 目光的地方 銅鑼灣崇光百貨對面位於怡和街黃金三角位的店舖, 左右兩條大馬路, 每天行人川流不息, 縱使該舖面只有 300 多平方呎, 月租已達 33 萬港元, 為香港三大最貴舖租之一 ; 行人在遠遠不只看見黃底紅字的大招牌還嗅到令人垂涎欲滴的烤肉乾香味, 那香味代表了由新加坡遠道而來的 美 珍 香 What would you do with $330 thousand? Paying the first installment of a real estate, starting a business of your own, or perhaps simply save it for retirement? In Hong Kong, where the increase of most people's salary rate could hardly catch up with that of property prices, $330 thousand would be able to fulfill many dreams, especially from the post 80s generation. But wait a minute. This $330 thousand can as well be used to obtain the most eye-catching position at Hong Kong s, or perhaps the world s most crowded light signal crossing. Right across the road in front of Causeway Bay's SOGO stands a triangular-shaped store, with two busy roads on each of its sides. Floods of people walking by everyday. Although the shop is only 300 sq. ft. in size, the monthly rent is as high as $330,000, ranking as one of the top three most expensive stores in Hong Kong. From afar, pedestrians can easily spot the huge shop sign written in bright red words on a sharp yellow banner. The aroma of the freshly grilled bakkwa (barbecued meat) is definitely irresistible, representing the Singaporean brand: Bee Cheng Hiang

20 The Grocery Affair 百貨薈萃 BRAND STORY 品牌故事 流動擺檔烤肉乾起家自 1933 年, 美珍香創辦人張瑞意帶著調製肉乾的秘方由福建去到新加坡 當年華人聚居地牛車水, 每逢大時大節都是熱鬧哄哄, 不少街頭雜技表演吸引人們駐足觀看, 於是他用一條木棍挑著兩個籃子 一個燒爐, 到該處擺檔賣烤肉乾, 其香氣四溢也為張瑞意奠下了優良口碑 當年人民生活簡單, 只有在過年過節才有機會吃到肉類這種矜貴食材, 在各傳統慶會時的旺盛人流為他帶來不少生意 1945 年張瑞意萌生開設固定店舖的念頭, 並為店舖取名 美珍香, 因三個字都是九劃, 取其長長久久的意頭 自此, 美珍香品牌開始擴展, 憑著令人百吃不厭的肉乾, 成為家喻戶曉的老字號 時至今天, 這香味散發了 77 年, 甚至傳遍全球 7 個國家及地區, 分店數目更達 160 間之多, 包括香港 新加坡 中國 台灣 菲律賓 馬來西亞及印尼 美珍香今天已輾轉傳到第三代傳人手中, 仍然保留珍貴的家族管理模式, 股權 100% 由家族擁有 現時主要的掌舵人王氏三兄弟是張瑞意的外甥孫, 大哥王陳山 80 年代已加入公司, 主要負責產品開發, 現在是集團董事總經理 ; 二哥王成陣為人細心, 別具創意, 現擔任公司董事, 主要負責產品包裝和設計 ; 么弟王金財現任集團總經理, 負責市場管理, 全球化拓展美珍香業務 三兄弟分工明細, 實行 拍住上打江山 心思細密創意無限憑著獨特的祖傳調味配方, 以及兄弟同心協力的管理, 整個美珍香集團現時每年營業額高達 1 億新加坡元 ( 約 5.52 億港元 ), 且逐年穩步遞增 美珍香每間分店都在店後或店門前設有燒烤房, 而且大部分都是透明的, 除了已包裝的食品外, 散裝肉乾都是在分店舖面以明火即燒即賣 這是美珍香的賣點和高明之處, 因為肉乾一經燒起來, 肉香隨風飄逸, 刺激起途人的食慾 原來這些散裝肉乾都會預先在新加坡及其他地區的廠房內的生產線燒至七成熟, 經急凍和真空包裝後運來香港, 然後再在各分店燒至全熟, 除了可以向客人證明肉乾的新鮮外, 四溢的香氣無形中亦為品牌做宣傳 美珍香合眾食品私人有限公司董事總經理王陳山透露, 美珍香這樣就能夠在大量生產的成本效益 穩定品質和即場燒烤的新鮮之間取得平衡 除此之外, 美珍香的細心服務也是品牌的致勝之處, 店員細心為供客人試食的肉乾全部插上牙籤, 及以小膠杯盛載肉鬆, 避免試食者弄污雙手, 單是為顧客設想這一點已贏得不少掌聲 It All Began with A Mobile Stall It was The Chinese in Singapore inhabited in the Chinatown, where crowds were always packed during festivals for the street acrobatic shows. Teo Swee Ee, the founder of Bee Cheng Hiang, brought the secret recipe of bakkwa from Fujiang to Singapore and sold them from his mobile stall. He would carry two baskets on a long wooden stick, as well as a stove, walking around the streets, and people were attracted by the great smell of the bakkwa. He quickly earned reputation for the delicious snack. In those days, people led a simple and plain life in which meat was a luxury. Therefore, business was particularly good for Teo during festive seasons, when people were more willing to spend money for some treats. In 1945, Teo decided to expand his business by opening a shop, and named it "Bee Cheng Hiang". The three Chinese characters all contained nine strokes, that the sound of "9" in Chinese was equivalent to another Chinese word "long-lasting", which implied "good fortune forever". Since then, the business of Bee Cheng Hiang expanded further and became a well-known brand. It is now branched out to seven countries and regions, with over 160 branch stores in Hong Kong, Singapore, China, Taiwan, the Philippines, Malaysia and Indonesia. Today, Bee Cheng Hiang has already passed into the hand of the third generation of Teo s family, who continues the precious family management style and owns 100% of the shareholding. The company is now owned by the three Wong brothers, grandsons of Teo Swee Ee's nephew, and their division of labour is clearly identified. The eldest brother Richard Wong Teng San joined the company in the 1980s, who is now the Managing Director, responsible for product development. The second brother Jimmy Wong, Bee Cheng Hiang's Director, is responsible for packaging and design, as he is creative and detail-minded. The youngest brother Daniel Wong is the Group General Manager, who takes care of the marketing management in globalising the business. Infinite Creativity and Careful Planning The annual revenue of Bee Cheng Hiang Group is SGD $100 million (around HKD million), which is still climbing up every year. The key lies with a unique recipe handed down the family and the joint effort of brothers. Apart from the packaged bakkwa ready for sale, freshly grilled bakkwa is also available. There is a grillroom either in the front or at the back of every branch store of Bee Cheng Hiang, where people can see the making of bakkwa through the glass windows as they walk by. In fact, this is the selling point of Bee Cheng Hiang: when the bakkwa is grilled, the aroma stimulates the appetites of customers even from afar. These unpackaged bakkwas are mass-processed in factories in Singapore and other regions. They are grilled to medium well, then frozen and vacuum packed for transportation to Hong Kong. The bakkwa will then be grilled thoroughly in the stores for customers. This not only proves the freshness of bakkwa to customers, but the aroma also serves as the best way of promotion. Richard Wong, Bee Cheng Hiang's Managing Director, claimed that through this mass production method, they are able to achieve a balance between maximum cost benefit, consistent quality and freshness of products. Apart from this delicious bakkwa, the thoughtfulness services from Bee Cheng Hiang also 除了傳統肉乾 免治肉乾, 集團還有誠意之作 至尊肉乾, 大膽採用讓人 ( 特別是女士 ) 又愛又恨的三層肥瘦相間的豬肉, 讓薄薄的肉乾稍為烤幾分鐘, 便變得特別滑嫩可口 美珍香的產品項目極為廣泛, 有傳統 麻辣 咖哩等口味外, 還將產品細分, 以擴大產品線, 如雞肉乾 牛肉鬆 雞肉鬆 魚肉鬆等, 肉鬆甚至還有粗幼之分!07 年還推出了芝士迷你肉乾 肉骨茶湯包 美珍香不時為客人帶來新鮮感, 如不定期 不定國家地區推出 節日限定 食品, 如 朱古力小鬆脆 ( 肉鬆與黑白朱古力 crossover 產品 ), 美珍香 ( 香港 ) 在 09 年聖誕期間甫推出兩周旋即售罄, 更助個別地區的分店創出全年單店最高銷售紀錄 管理層透露, 香港快將引入咖哩羊肉乾, 令一眾嗜羊者極為期待! 王氏三兄弟早著先見之明, 為了方便一眾 大忙人 顧客免沾污手指, 和方便送禮予親朋好友分享, 美珍香早年已大力推廣真空獨立小包裝, 以及配合每年不同主題的禮盒包裝 適逢今年農曆年初一遇上西方情人節, 集團特地製作了 心型肉乾, 令傳統食物變得不一樣 多元化產品及精美包裝, 不僅吸引本地客, 旅客亦隨之動心買來作手信送禮 全球散播 肉乾文化 1993 年正式加入集團的總經理王金財 (Daniel), 可謂見證著美珍香走出新加坡的成長, 一開始我在工廠實習, 當時整個集團只有 15 家分店, 直到現在發展至其他國家和地區, 可謂經過重重難關, 最初到香港 台灣 北京等地宣傳美珍香肉乾時,10 個人之中有 2 至 3 個一吃便說很甜! 我們有嘗試過調整, 以遷就 南甜北鹹 的風俗 但最後發現這會讓美珍香失去原有特色 ; 要知道肉製品也有甜的, 如烤鴨 叉燒等, 那我們決定堅持原有風格, 讓全世界的美珍香肉乾味道 品質如一 當然, 客人的意見對營運成功極為寶貴, 要加以細心聆聽, 如以前一塊肉乾面積太大, 吃起來不太方便, 美珍香遂開始將烤好的肉乾切成小塊, 方便客人食用和攜帶 另外, 一貫來說, 肉乾要烤至燒焦才可完全發揮其香味, 但對於講究健康的香港人來說會吃不慣, 美珍香便想出把焦黑部份剪走, 結果客人非常受落, 又給賣相好 香味濃的肉乾吸引回去 表面上我們在賣肉乾, 實際上我們賣的是文化 Daniel 所說的是新加坡獨有的 肉乾文化, 除了日常輕鬆 娛樂時把肉乾當小吃減 help the brand win the hearts of customers. Samples are also served to customers before buying. Shop assistants will cut the bakkwa into pieces and carefully stick a toothpick on each piece. They also allocate dried meat floss into small cups, so as to keep customers hands clean. Such thoughtfulness makes the shopping experience altogether more pleasant. Besides the traditional bakkwa and minced bakkwa, Bee Cheng Hiang also bravely introduces "the premium bakkwa", which is made of pork belly that many people (especially ladies) love and hate. The thin slices of bakkwa are grilled just for a several minutes, resulting in a tender and juicy texture. Range of products offered by Bee Cheng Hiang is diverse. Different flavours such as traditional barbecued, spicy and curry are also available. Nevertheless, Bee Cheng Hiang does not settle with being the bakkwa expert alone. They expand the choices of products using different kinds of meat and cooking methods, such as chicken bakkwa, beef floss, chicken floss, fish floss etc, even the meat floss is classified into rough one or fine one! Customers will never get bored with Bee Cheng Hiang, as they often introduce new products. For instance, in 2007, they introduced mini-cheese bakkwa and packed bak kut teh. They also made seasonal promotions of special products. In 2009, the "chocolate crunch" (dried pork floss mixed with black and white chocolate) was promoted as a Christmas special. The new products went out of stock in just two weeks, breaking the single store's sale record for the branch store in Hong Kong that year. Moreover, Bee Cheng Hiang revealed that curry-flavoured lamb bakkwa would soon be introduced to Hong Kong, which is a big piece of news for lamb-lovers indeed! Apart from good product quality, the far-sighted Wong brothers put the convenience of products as their top priority. It is all about the customers. Pre-packaged products for tasting are made handy and tidy, so that the customers will not get their hands all sticky. Vacuumed packages have already been introduced in different sizes as decent gifts to friends and families a few years ago. Gift sets are also available for festive seasons. For example, as the Valentine's Day this year overlapped with the Lunar Chinese New Year, Bee Cheng Hiang introduced the "heart-shaped bakkwa" as a holiday special, giving a new look to the traditional food. In fact, the exquisite packages and diversified products draw not only local customers, but also travellers around the world who look for special souvenirs. "Bakkwa Culture" Goes Global Daniel Wong, the Group General Manager of Bee Cheng Hiang, joined the group in 1993 and witnessed the expanding business of the Singaporean brand to other parts of the world. "I was working in the factory back then. At that time, there were only 15 stores. The business overcame a lot of obstacles and gradually expanded to other Asian countries and cities such as Hong Kong, Taiwan and Beijing. However, the beginning was not easy. When it was introduced to these places at first, 2 to 3 persons out of 10 would say the bakkwa was too sweet. Southern people tend to prefer sweeter taste in food, while Northern people prefer saltier. Due to such different preference of taste, we tried to make adjustment. However, we realized that this would reduce the originality of bakkwa. In fact, there are meat products that taste sweet, 36 37

21 The Grocery Affair BR AND STORY 品 牌 故 事 百 貨 薈 萃 such as roast duck and barbecued pork. Therefore, we made up our mind to unify the taste and quality of bakkwa selling in other parts of the world with the original Singaporean style," Daniel explained in details. On the other hand, the opinions from customers are very important to the success of the business operation. Thus, Bee 香港業務為美珍香集團旗下三大亮麗業績的地區之一 目前擁有 12 間分店 包括銅鑼灣怡和街旗艦 Cheng Hiang made improvements from time to time. Customers once reflected about 店 位於崇光百貨對面黃金三角位 儘管全球受金融海嘯衝擊 香港區營業額亦見持續增長 其 that the bakkwa were too large, so Bee Cheng Hiang provided bakkwa in smaller, portable sizes for the convenience of customers. Another adjustment is made to the degree of grilling applied to the bakkwa. Usually the bakkwa should be grilled till scorched for the best of taste. Yet, the health-conscious Hong Kong people did not prefer the scorches. As a result, Bee Cheng Hiang came up with an idea of cutting away the scorched parts, which left the bakkwa looks much better but still tastes as good as the originals for customers. "On the surface, we are selling bakkwa; but in fact we are selling a culture." Daniel said. The "culture" he referred to is actually the unique "bakkwa culture" of Singapore: besides being a snack for leisure time, bakkwa is the traditional New Year gift of the local people. During the Lunar New Year, every family will prepare at least 2 large 美珍香集團總經理王金財先生 Mr. Daniel Wong, Group General Manager, Bee Cheng Hiang 壓外 當地每家每戶一到農曆新年 總預備最少 2 大包肉乾在家中作 為賀年食品 就如香港的朱古力 曲奇餅一樣 過年總是少不了 新 選址成功助奠基 packs of bakkwa as New Year food. It is just like Chocolate and Butter Cookies which are tremendously popular as New Year gifts in Hong Kong. As a matter of fact, the 精準的選址眼光 便是致勝的主因 92 年中旬 香港第一間美珍香在上環禧利街開幕 人流雖然多 但以上班族為主 真正停下來購買 肉乾的人不多 管理層 93 年看中在銅鑼灣祟光百貨後方一店 月租達 15 萬 Daniel 和大哥 二哥 及香港區董事在路口整整站了三天觀察人流 每天一大早站到晚上 11 時 最後證明選擇正確 租金 雖然比上環店高出三倍 但銷售量亦同樣勁升三倍 要數真正讓香港人認識美珍香的店 不得不提 95 年在波斯富街 ( 近時代廣場 現時太子鐘錶位置 ) 開店 即場烤肉乾 客人看見即烤即賣 便覺得 很新鮮 遂產生排隊效應 亦奠定了香港的發展基礎 現時銅鑼灣怡和街旗艦店的前身是賣魚蛋 煎釀三寶等小吃 筆者當時問過老闆娘還是勉強 維 皮 經營得來 美珍香自 08 年初開始租用這 300 多平方呎舖位 月租高達 33 萬元 保守估計每 月營業額需逾 100 萬元 單是應付租金 每天要賣 1,000 塊肉乾 集團的膽色和實力可見一斑 左起(left to right) 1. 美珍香(香港)總經理陳小娟小姐 Ms. Maggie Chan, General Manager, Bee Cheng Hiang(HK) 2. 美珍香(香港)董事王嘉烈先生 Mr. Ivan Wong, Director, Bee Cheng Hiang(HK) month of Lunar New Year is the peak season of bakkwa business in Singapore, in which the sales is double of a regular month as a whole, while it is nearly ten times Precise choice of location paved the way to success higher during the festival days. The increase in the number of wholesale orders can Hong Kong is one of Bee Cheng Hiang's most outstanding business regions. There are 12 stores in total, including the flagship store at Yee Wo Street in Causeway Bay (the be as much as 30% to 50%. In Hong Kong, the New Year increase is just about 30% to 50% for the whole month, while it is 3-4 times higher during festival days. Despite "golden triangular store" across the road in front of SOGO). Although the economy has been severely hit by the Financial Tsunami, Bee Cheng Hiang's Hong Kong stores still found growth in revenue. The precise choice of store location proved to be a crucial factor. 年時節是新加坡美珍香的銷量高鋒期 過年那幾天的生意比平日多出 such encouraging figures, what Daniel hoped the most is to promote the bakkwa and 10 倍 而香港暫時只是多 3 至 4 倍 整個農曆正月計 新加坡則比平 everyone customers would think of Bee Cheng Hiang whenever they want bakkwa. In mid-1992, the first store of Bee Cheng Hiang opened at Hiller Street in Shang Wan. Although the pedestrian flow was great, the number of potential customers was 77 Years of Entrepreneurship thousand rent per month. Daniel, his two brothers, and the directors of Hong Kong region stood near the store to observe the pedestrian flow for three days, from early 常月份銷量多一倍 香港則多 30% 至 50% 批發方面 新加坡客人 過年多用肉乾送禮 訂單即高出 30% 至 50% 但 Daniel 最希望的 還是推廣 肉乾文化 讓所有人每時每刻 不分季節 想到要吃肉 乾便到美珍香 The group has adopted the business modes of franchise and self-run stores for years around the world, and new stores keep opening. Take Hong Kong as an example, Bee Cheng Hiang is confident in the market potential and planned to open 77 年的創業路 customers were willing to line up just to buy the freshly grilled bakkwa. It was a milestone of its business development in Hong Kong. The former store in the same location of Bee Cheng Hiang's flagship store used to sell local food such as fish-balls and assorted deep-fried vegetables with minced fish meat stuffing. The boss lady of the local food store once told us that even the business was good, they had a hard time maintaining revenue. Since Bee Cheng Hiang has taken up this store in have at least 30 stores since the population is over 7 million!" Daniel said. With 2008, they have to sell over 1,000 pieces of bakkwa every day in order to pay the rent ($330 thousand for a 300 sq. ft. store!), with at least turnover of 1 million per month. 多 就以香港為例 美珍香對這市場發展潛力非常有信心 更預算 shopping centers are possible for the bakkwa business. The future target locations of 店 由於引入了先進的抽風系統 美珍香 ( 香港 ) 要進佔商場也不成 the store which allowed Hong Kong people to be familiar with Bee Cheng Hiang, it must be the one at Percival Street in Causeway Bay (near Times Square). Lots of where population stands at around 4 million. In the case of Hong Kong, we should 集團在世界各地一直以自營店和加盟店兩種模式運作 店舖愈開愈 珍香分店便有 30 多間 而香港人口達 700 萬多 至少也可以有 30 間分 morning till 11pm. At last, they concluded that the location choice was correct. The rent was three times of Shang Wan's store; but so were the sales. To account for two to three more new stores in "We have more than 30 stores in Singapore, the introduction of an advanced ventilation system, indoor stores inside malls and 2010 年多開 2 至 3 間分店 Daniel 表示 新加坡人口有 400 萬 美 small as the majority were office workers who seldom stopped by and bought bakkwa. In the next year, the managers picked a store behind SOGO, which cost $150 new stores will be the busy tourist areas such as Causeway Bay and Tsim Sha Tsui. In Mainland China, the branch stores are mainly located in cities such as Guangzhou, 肉乾融入正餐 撈起 Shanghai, Shenzhen, Xiamen, Beijing and Tianjin. There will be 20 to 30 new stores to be opened this year. Meanwhile, the group has finally opened up the market in 外國如西班牙 意大利有火腿配美酒 有否想過將美珍香肉乾融入正餐 Daniel 說 新加 Seoul. As import of meat products in Korea is restrained, Bee Cheng Hiang will set 坡有一道菜式叫 撈起 將已切絲及排好碟上的材料拌勻食用 傳統用蔬菜 瓜果 雞 up production plants there instead. More brand stores will be opened in the second 蛋絲 大蝦等淋上醬汁 和席上的親朋好友一邊大講 發啦 發啦 一邊用筷子撈勻全 現時集團內地的分店主要集中在廣州 上海 深圳 廈門 北京 天 half of the year, in order to expand the business in Asia. There is a common saying in Cantonese, "starting off a business is hard; sustaining a business is even harder." 部材料 愈撈愈高 意喻 撈得風生水起 美珍香家族則在這道菜中加上至尊肉乾絲 津等城市 今年會多開 20 至 30 間分店 另外 集團終於打開首爾市 問題 未來以銅鑼灣 尖沙咀等遊客旺區為主要開店目標 場 由於肉食入口法例限制 遂決定在當地自設廠房 並於今年下半 年開設品牌分店 擴展亞洲版圖 廣府話有一句 創業難 守業更 特別有 咬口 Daniel 笑說平常被拋在桌上的 比碟上剩下的還多 另外 二哥王成陣 However, Daniel reckoned that Bee Cheng Hiang's business had been and would still 又告訴我們 在新加坡平常也會用肉乾和水果串在一起來招呼人客 吃下別有清新滋味 be in expansion, even though the group has been running for 77 years old already. Therefore, he regarded himself as enjoying the fruits of "starting off a business", 難 Daniel 認為集團雖成立有 77 年 但業務一直在迅速增長 尚 rather than entering the harsher phase of "sustaining a business". If new market is to Bakkwa as meals: Lo Hei 未到守業階段 他仍在享受 創業難 的樂趣 若再開拓新市場的 be opened up, the first choice will be Japan, because the Japanese like the sweetness The Spanish and Italian got hams go with great wines, have you ever thought of having Bee Cheng Hiang's bakkwa in regular meals? Daniel introduced us a Singaporean of bakkwa very much. dish called "Lo Hei", which consists of stripped ingredients mixing together. The traditional Lo Hei includes freshly shredded vegetables, eggs and shrimps topped with 話 首選鎖定為日本 因當地人對美珍香肉乾的口味極為受落 Speaking of the key to success, Daniel noted that the family's unity contributed a lot. 講到美珍香成功之處 Daniel 謂家族團隊精神功不可沒 有時候人多 Disagreement and conflicts of interest are unavoidable, since the family is so large; 意見多便容易產生磨擦 如何解決 反省問題才是最重要 一家人相 but the most important thing is to reflect on the problems in order to seek for solutions 處要講求包容 要長時間接受對方 也造就了美珍香將顧客 員工 股東當成一家人 勇於承擔發展業務的責任 38 and forgive each other. This spirit is enhanced and extended to the employees, shareholders, and even customers. Bee Cheng Hiang sees them all as a family, and a variety of sauces. It will then be served as an appetizer to the diners(who are usually close friends and families), when everyone says auspicious wishes and toss the shredded ingredients into the air with chopsticks. It is believed that the higher the ingredients you tossed into the air, the luckier you will get in the following year. The Bee Cheng Hiang family adds the premier bakkwa as Lo Hei ingredients, as it is chewy and gives better texture to the dish. Nevertheless, Daniel told us that it is more about the fun: usually more bakkwas were found on the table than on the dish! Apart from Lo Hei, bakkwa will also be served with fruits on sticks in Singapore for guests, giving a refreshing bite. will strike for the best on behalf of the group. 39

22 The Grocery Affair 百貨薈萃 INSPIRED SOURCING 採購手札 "Father" of Sensa Cools: "Building a brand is no different from raising a child" 有關美國吉時兄弟 ( 香港 ) 1860 年在三藩市成立的美國母公司,1880 年代開始出口到上海 香港等地, 在第一次世界大戰後在香港成立辦事處 多年來, 美國吉時兄弟 ( 香港 ) 致力滿足客戶的需求, 保持良好的市場份額, 滿足國際品牌的期望 特別為香港及中國市場服務, 產品進口國家涵蓋歐美及亞太區等地 About Getz Bros. & Co (Hong Kong) The parent company was established in San Francisco, 1860 and began to export to other places such as Shanghai and Hong Kong in the 1880s. The Hong Kong office was set up after the First World War. Getz Bros. & Co (Hong Kong) aims at satisfying customers' needs and maintaining market share as an international brand. It caters the market needs of China and Hong Kong and its sources of products including Europe, America and Asia-Pacific. 有熱氣要飲清熱酷 在香港這個地方, 湯水 涼茶等滋養飲料少不了, 但市民生活繁忙, 又哪能擠出時間 煲涼茶 呢? 況且, 涼茶 廿四味雖則是苦口良藥, 但也不是每個人 ( 尤其是年青人 ) 可接受 Philip 表示 : 我們看到潮流轉變, 如市民逐漸注重健康 人口漸趨老化等, 消費者都希望活得更健康, 對方便 健康食品的需求日漸上升, 故我們便嘗試引進這些產品 幸運地, 他們接觸到以天然產物為本的生產商, 雙方都有相同理念, 以市場作主導, 因而一拍即合 ; 廠家提供產品, 吉時兄弟 ( 香港 ) 則負責提供有關市場分析及策劃 你熱氣時會喝甚麼? 自數年前我們多了個選擇 清熱酷 藝人阮小儀更在鏡頭前蹦蹦跳跳, 告訴電視機前面的你和我, 約 8 成受訪者認為清熱酷比食開嘅喉糖更加有效舒緩喉痛, 大大擴闊了清熱酷的客源 原來, 清熱酷是美國吉時兄弟 ( 香港 ) 有限公司一手一腳帶來香港, 而負責 湊大 清熱酷這個品牌的, 正是其消費品部商務總監何文錦先生 (Philip) 我記得清熱酷正式推出市場的時間是 02 年 9 月, 從有這個概念, 到前期研究調查到直至產品面世, 我們足足用了 2 年多時間籌備, 期間我們不停與廠家洽談並探討上巿的最佳方案 當時香港市面的清熱產品以涼茶一枝獨秀, 並未有其他同類產品 ; 悲觀一點看是沒有市場, 但樂觀的想法當然是市場無限 所以初起步時每一個項目均步步為營, 小心求証 Philip 說話時夾雜一份爸爸般的威嚴及慈祥, 清熱酷便是由這位父親大人催生出來 What would you drink when you are heaty*? In recent years, we have found a new choice: Sensa Cools. "Over 80% of interviewees found that Sensa Cools are much more effective than their regular lozenges to relief sore throats!", artist Kitty Yuen informed us the news excitedly in a television commercial. In fact, Sensa Cools' sources of customers have been expanding rapidly. The product is not exactly a local product, but was brought in to Hong Kong and developed by an American company Getz Bros. & Co (Hong Kong) Limited. Mr. Philip Ho, the Commercial Director of General Sales Division, has been building the brand with every effort. "I remember Sensa Cools was introduced in the market officially in September, From generating the concept in the very first place, to conducting researches and eventually releasing the product in the market, we spent two whole years for preparations. Throughout the period, we constantly got in touch with the manufacturer to come up with the best product launching method. At that time, the anti-heaty products in the markets were mostly herbal tea, and there were no alternatives. On one hand, you could say that there was no opportunity; but on the other hand, we could be the first one to make the breakthrough. Therefore, we were very careful in every step of launching Sensa Cools back then." Philip talked tirelessly and proudly like a father when it came to the product he brought up by his own hand. 根據吉時兄弟 ( 香港 ) 前期研究調查結果, 了解到市民對該類產品的接受程度, 公司決定以輕巧 獨立小包裝入手, 讓消費者在家居 外出亦方便攜帶沖飲 ; 同時正式命名為 清熱酷, 故名思義, 產品首要概念是清熱 Philip 亦了解到香港人怕苦, 故產品去除了一般草本飲料的苦澀, 而廣告其中一個賣點便是 點解要捱苦呢? ; 這個 有涼茶功效但無涼茶苦味 的產品, 上市後迅速受到消費者的歡迎, 銷量年年遞升, 每年均有雙位數增長, 對一個市務人員來說, 對有此成績亦感到欣慰 "Drink Sensa Cools when You're Heaty!" In Hong Kong, we are never short of nourishing drinks such as herbal teas and soups. However, making such drinks is often so time-consuming that most Hong Kong people are not willing to afford. Moreover, although herbal teas are helpful, they taste bitter and are hardly accepted, especially by young people. "We noticed the change of trend: with the ageing of population, people are more concerned with health and demanded for more convenient health products. Sensa Cools serves such need." Philip explained. Fortunately, Philip and his colleagues had succeeded in approaching manufacturer who produced natural products and shared similar beliefs. With the drive of the market, they clicked. The manufacturer produced the products, while Getz Bros. (Hong Kong) provided market analysis and planning. Based on the research results on consumers' reception on Sensa Cools, the company decided to launch it with a light and independent package for convenience purposes. Meanwhile, the Chinese name " 清熱酷 (Sensa Cools)" was adapted--to cool excessive internal heat. Not only is it timesaving and convenient, the bitterness of herbal tea is removed to improve the taste. "A bitter-less drink that works as well as herbal tea " is indeed the selling point of Sensa Cools. The new product has been widely welcomed by consumers and the sales never went down with an annual double digits increase. As a marketing director, nothing feels better than this. *Heaty-- a traditional Chinese health concept. The Chinese believes that there are two vital forces working in a human body-- heat energy and cool energy. If you have excessive heat energy building up in your body, you are likely to experience a series of physical and emotional symptoms, such as fever, sore throat, short temper, etc

23 The Grocery Affair 百貨薈萃 INSPIRED SOURCING 採購手札 另一成功典範 - 岡本 0.03 Philip 表示, 吉時兄弟選擇產品以市場需求及潮流為取向, 但市面上仍未出現為最好, 即有潛在需求而沒有產品應市 根據過往經驗, 外國頂級品牌容易受香港的消費者所歡迎及接受, 來到香港的成功機會也較高, 故吉時兄弟常在世界各地採購產品, 來港上市時再依據情況改良包裝及策劃推廣 他強調, 產品功能固之然重要, 但包裝亦代表個人形象 身份, 所以包裝特別絕對可以配合購買者的地位, 並迎合購買者的需要 要數公司的成功例子, 便不得不提在日本市場佔有率達 6 成的岡本安全套, 吉時兄弟 5 年前在香港推出 0.03 的安全套, 憑其超薄設計, 以及高貴包裝, 成功建立清晰而深刻的市場定位 ; 同時推出前所未有的多款數量包裝, 由 至 15 片裝也有, 滿足不同客人需要, 旋即成為城中熱門話題, 並在市場佔有率穩佔第二位, 而剛於去年底推出的 0.02 更薄更貼, 好評如潮, 甚至被搶購一空 Philip 認為產品本身已有優勝之處, 尤以其包裝盒改用了塑膠 PP 物料, 用黑色配以燙金設計, 包裝矜貴 閃爍, 創造出嶄新高格調的外型, 吸引客群購買 Another Successful Case-- Okamoto 0.03 Getz Bros. adopts a market-trend-oriented approach, with products not yet available in the market with the highest potential demand. Based on past experiences, consumers are more willing to accept foreign top brands, hence increasing the possibility of success. On that account, Getz often sources products around the world, and then improves the packaging and promotion strategies according to local reception. "The quality of products is no doubt the most important; but the packages symbolize personal style and status. Nice packages will better suit costumer needs, " Philip stressed. Among the numerous successful products, Okamoto Condom is definitely a standout one, which has accounted for 60% market share in Japan. Getz Bros. introduced Okamoto 0.03 to Hong Kong five years ago. With its ultra-thin design and luxurious package, it marked a clear and impressive brand position. Meanwhile, its multiquantity packages are a breakthrough, including 2, 3, 4, 6, 10 and 15 pieces, flexible according to customers' needs. It has gained reputation swiftly and holds second place in the market share. The new 0.02 version introduced last year is even thinner and fitter, which went out of stock in a short time. Philip explained that not only was the product quality superior, but the new package had a cutting edge to attract customers: all black PP plastic material with a gilded golden, shiny design that gave a unique modern look. 貼近市場學習外國快速消費品的特性是流動快 價錢較低, 即使經濟不景時如 08/09 年金融海嘯對銷售影響亦不大, 根據零售業數據顯示,09 年超級市場零售產品同期比較銷量更上升了 3.3% 以吉時兄弟這類型代理人公司來說, 他們會特別留意外國的產品發展和參考他們經驗 除了過往接觸比較多的歐美國家, 如來自法國的 Bonne Maman 果醬 德國的 Langnese 蜂蜜 Mövenpick 瑞士片裝朱古力 Mauna Loa 夢露萊娜夏威夷果仁等經典食品, 吉時兄弟亦開展搶攻亞洲新勢力, 繼早前已奪得新加坡的 Alive 榖類食品及 Magnolia 恆溫奶的代理權外, 最新的產國就是出自新興市場 韓國, 搜羅了香港人新寵 Damtuh 丹特柚子茶及健康茶系列, 以及三養即食麵系列, 亦有當地著名品牌 LG 生活健康 旗下最暢銷的口腔護理系列竹塩牙膏 Philip 進一步解釋, 因香港欠缺產品發展基地, 外國的步伐一般比香港早 2-3 年, 有許多學習及參考的空間, 吉時兄弟未來會將更多外國的優質產品帶來香港, 為市民服務 吉時兄弟在香港歷史悠久, 既有的建設, 如品牌 人才 車隊 貿易知識及市場關係等, 都能為旗下代理的品牌提供最優質的服務 Philip 形容, 每次有新代理新品牌, 都將它當自己親生孩子一樣, 盡量做好自己本份, 把品牌培養好, 他亦指, 一定要向夥伴公司分析整個市場動向, 包括香港人的需求 潮流走勢及最新法例等, 利用自己的知識及存在價值, 產生協同效應, 才可將產品推廣做至最好 Stay Close to the Market, Learn from Abroad "Fast moving consumers goods" are easily available to customers in a large quantity with low prices, which are relatively unaffected by economic downturn such as the 08/09 Financial Tsunami. According to the retail business index, the sales of retail products in supermarkets in 2009 increased by 3.3%. Agency companies such as Getz Bros. tend to draw reference from product developments in other countries like Europe and America. Apart from the classical western brands such as France's Bonne Maman jam, Germany's Langnese honey, Switzerland's Mövenpick chocolate and Hawaii's Mauna Loa nuts, Getz Bros. has begun to venture the Asian market. Recently, it gained the agency rights of Singapore's Alive cereal and Magnolia UHT milk, and now it has turned to the new hottest market: Korea. The Damtuh citron tea and healthy tea series, Samyang noodles and Bamboo Salt toothpaste under the famous brand "LG" are all introduced to Hong Kong by Getz Bros. Philip further explained that as Hong Kong lacks product development base, the developmental pace of products abroad are 2 to 3 years in advance of Hong Kong, thus creating a time gap for learning and development. Therefore, Getz Bros. aims at continuing to bring goods of high quality from around the world to Hong Kong. Getz Bros. has a long-standing history in Hong Kong, providing a wide range of services to the represented brands including personnel, logistics, market connections and so on. "We treat every new brand like our very own child. We would try our best to build it up." Philip said. He also pointed out that it was important to analyze the market trend to the partner companies, including needs of local people and updated legislation. By using their own resources and knowledge to create synergy, the best product promotion could be done with such close partnership

24 The Grocery Affair INSPIRED SOURCING 採 購 手 札 百 貨 薈 萃 為菜餚添上西班牙健康香濃色彩 Light Up your Dish with Healthy Ibérico Ham The Spanish Pantry 帶來獲獎西班牙黑毛豬火腿 Awarded Jamón de España Freshly Brought by the Spanish Pantry 如果我跟你說 Jamón Ibérico De Bellota 你可能會摸不著頭腦 可是我若換成 西 When I say to you Jamón Ibérico De Bellota, it doesn t sound familiar, but what if I tell you they 班牙黑毛豬火腿 那應該很熟悉吧 其實西班牙黑毛豬火腿已悄悄成為各式菜餚的 are actually ham from Spain that is made from pure blood black-haired (Iberian) pigs, how does 新寵兒 絕對是不可錯過的西班牙美食 而這趟 西班牙優質食材供應商 The Spanish Pantry 就為我們帶了兩個傳統且用心製造的品牌 Pedro Nieto 和 Delasierra 來為我們的菜 it sound now? In fact, Ibérico ham, or Jamón Ibérico, is an upcoming trend in gastronomy that you cannot miss. The Spanish Pantry, a specialist in the provision of exceptional ham products from Spain, brought to us two top quality Ibérico ham from Pedro Nieto and Delasierra, from 餚添上亮麗濃郁的西班牙色彩 which the products are carefully and traditionally handled to light up our dishes. 要成為認可的西班牙黑毛豬火腿 首先其火腿要來自血統純正的西班牙黑毛豬 並在 To qualify as Jamón Ibérico De Bellota, pigs used should be of pure native Iberian species, 天然的環境下成長 牠們在最後 育肥 的階段必須只吃橡果 而西班牙名稱中 de reared naturally on 100% acorn during the fattening phase, as indicated in the name de bellota, bellota 就是說明 以橡果餵飼 來與其他品種分別 黑毛豬體型較其他品種如白毛豬 為小 在飼養至 個月才進行加工程序 在經過 鹽腌 浸水 低溫鹽腌 meaning of the acorn. A species relatively smaller than other types such as Serrano ( whitehaired pigs), Ibérico pigs are raised till months before they are being processed. After going through the stages of salting, desalting, post salting and drying, the Ibérico ham 和 風乾 後 火腿將在地下室進行 陳釀 陳釀 時間則視乎火腿的大小 形狀和 will then be cured in cellars for years depending on the size, shape and weight of individual leg. 重量 一片優美的西班牙黑毛豬火腿是能夠以薄如威化的厚度而剛好表現火腿的色澤和分 A distinguished piece of Ibérico ham should be thinly sliced just enough to shine under light and 佈如雲石般的脂肪 display a marble distribution of fat. Pedro Nieto 醉心投入西班牙黑毛豬火腿的發展 Delasierra 香滑濃郁的傳統工藝 位於四個西班牙黑毛豬火腿法定生產區之一的 Guijuelo 地區 Pedro Delasierra 的生產商 Consorcio de Jabugo 本著工藝師的心 把所 Nieto 已由家族的第三代傳人管理及製造西班牙黑毛豬肉食品 所 製造西班牙黑毛豬火腿看成藝術品一樣 以天然飼料和傳統技術製造 飼養的西班牙黑毛豬均以橡果餵飼 每條西班牙黑毛豬 火腿 位於四個西班牙黑毛豬火腿法定生產區之一的 Jabugo 地區的 火腿 陳釀 最長時間為 36 個月 而由於是小型家 Delasierra 所飼養的豬隻均在海拔 700 米上的山丘自由放牧 其後 族管理 火腿於 陳釀 期間也獲得悉心的照 的 陳釀 也在同樣的高度進行 給予豬隻及火腿在清新涼快的 料 因此在 Guijuelo Ham Mark of Origin 環境中發展 成立後一直保持著這名銜 Pedro Nieto 亦因 Delasierra 西班牙黑毛豬火腿的生產程序均受安達盧西亞生 為致力於西班牙黑毛豬火腿的研究 獲西班牙 態農業委員會中的歐盟 2092/91 及 1804/99 條例嚴格規管 農業部頒發西班牙最佳研發公司 (the best Spanish company in Research and 以證明其有機的生產過程 而 Delasierra 西班牙黑毛豬 Development) 以表揚他們對西班 火腿更於 2002 年德國國際有機食品博覽會中獲選為年度 牙黑毛豬火腿的貢獻 最佳產品 而除供應西班牙黑毛豬火腿外 Delasierra Traditional Creamy Piece of Craft Pedro Nieto 也生產西班牙黑毛豬肉腸及風乾肉腸 Pedro Nieto Dedicated to Ibérico ham Development 細心品味 Tasting Time Pedro Nieto的西班牙黑毛豬火腿有較重肉的香味和堅果的味道 恰好 反映橡果對火腿肉質的影響 把那片薄薄的火腿放進口 然後讓其於 口腔中慢慢融化 可以感受到一股堅果的香氣在口腔中徘徊 是配襯 多士和蔬果的良伴 Ibérico ham from Pedro Nieto offers a strong meat aroma and the nutty essence developed from acorns. By allowing the thin piece of ham to sit and melt in the mouth, the nutty flavour of the ham gradually emerges from within. It is best serve with toast, fruits and vegetables. Located in Guijuelo, one of the four regions that have obtained Denomination of Origin for Jamón Ibérico, Pedro Nieto has a history of three generations dedicating to the production of Ibérico pork products. As a family business, it allows every single 100% acorn-fed ham receives individual attention under the traditional curing for up to 36 months, and thus enables Pedro Nieto holds Guijuelo Ham Mark of Origin award ever since the system was created. As the family dedication to Ibérico pork products grew stronger, they also initiated Iberian ham studies and were then awarded the Ministry of Agriculture prize for the best Spanish company in Research and Development, recognising their effort in improving the product as a whole. Apart from Ibérico ham, Pedro Nieto is also a producer of Iberian sausages and salami. 44 Consorcio de Jabugo, the producer of Delasierra holds an artisan philosophy in the production of Ibérico ham, that the use of natural ingredients and the age-old traditional methods are exercised. Situated in Jabugo, another region 細心品味 Tasting Time that obtains the Denomination of Origin for Jamón Ibérico, pigs are raised free range 品嚐Delasierra西班牙黑毛豬火腿只需要用兩指手指拿起薄薄的火 and hams are naturally cured at a higher altitude of 700m above sea level, giving a 腿 還有就是準備就緒的味蕾 以迎接那充滿奶油香味的火腿 最佳 cool and clean air to the pigs and the products. 的品嚐方法就是把火腿直接放進口腔 然後細味它所帶來富芝士濃香 The production and processing are controlled and certified according to the EU rules 2092/91 and 1804/99 by the corresponding authority named (Andalusian Committee of Ecological Agriculture CAAE.) Such certification for organic production further entitles Delasierra Ibérico ham to the First Prize for Product of the Year at the Biofach Organic Food Expo in Germany in 的餘韻 Tasting Ibérico ham from Delasierra requires simply two fingers to lift up the piece of ham and a delicate taste bud to experience the rich and creamy texture of the wafer thin ham. The ham is best serve on its own for it has a dominating aroma of hard cheese in the aftertaste. 45

25 The Grocery Affair 百 貨 薈 萃 貼心 之選 A Hearty Choice 雖然西班牙火腿那些像雲石般的脂肪分佈看似肥膩 但如果是用橡果餵飼 黑毛豬的話 西班牙火腿可是一種有益健康的食品 橡果含豐富不飽和脂 肪 亦即與橄欖油或三文魚中的健康脂肪酸相同 當西班牙黑毛豬進食橡 果後 這些不飽和脂肪會被吸收並與豬隻的肌肉融合 所製成的西班牙火 腿因而能增進好的膽固醇而同時抑制壞膽固醇的生長 故有益心臟健康 但要留意 只有以橡果餵飼的西班牙黑毛豬才能做出這有益健康的火腿 Despite the marmoreal distribution of fat of Ibérico ham looks greasy, it is in fact a healthy food for your heart if the Ibérico pigs are fed with Acorns. Acorns are rich in unsaturated fats, a type of healthy fat that can also be found in olive oil or salmon. The Ibérico pigs are able to retain such fat and emulsify into their meat, thus producing Jamón that helps increase good cholesterol while reducing the bad one, benefiting your heart. However, this healthy aspect of ham is exclusively available to Acorn-fed Ibérico pigs only. (Jamón Ibérico De Bellota grade) 一個於西班牙加泰羅尼亞地區普遍的簡單吃法 以蕃茄的酸甜充分帶出西班牙 The Catalan Recipe 火腿香滑濃郁的味道 做法 1. 把蕃茄切成兩半 把蕃茄肉汁以陰力擦上已烤的麵包上 2. 把一片薄如威化 ( 約 7 厘米長 ) 的西班牙火腿放在麵包上 3. 把製成品放進口裡 4. 慢慢細味香脆麵包與香滑西班牙火腿所演奏的協奏曲 A simple recipe from the Catalonia region of Spain, it fully brings out the intense creamy and aromatic flavour of Jamón Ibérico with the balance of sweetness and acidity from tomatoes. Steps: 1.Cut the tomato into two and rub against a piece of toast 2.Place a wafer thin slice (around 7cm in length) of Jamón Ibérico on top of the toast 3.Place the delicacy into your mouth 4.Experience the concerto of the cracky toast and the creamy Jamón Ibérico 有關 The Spanish Pantry 源自西班牙 the Spanish Pantry 以供應最優質的西班牙食材為 宗旨 現時業務已遍及澳洲 香港 澳門 新加坡及中國 The Spanish Pantry 產品均直接由西班牙入口 致力不斷為顧客提供品 質卓越的西班牙美食 包括榮獲多個獎項的優質西班牙黑毛豬火腿以 及由 El Bulli 前糕餅師 Oriol Balaguer 創造的創新巧克力 產品備受 各高級餐廳及酒店歡迎 如文華東方酒店 澳門威尼斯人渡假村以及 Uno Mas Hong Kong The Spanish Pantry Originated from Spain and expanded their business across the continent to Australia, Hong Kong, Macau, Singapore and China, the Spanish Pantry is committed to importing only the finest gourmet products from Spain. Dedicated to sourcing exceptional quality Spanish products and bringing them directly to each and every gastronome, the Spanish Pantry is expanding its range of Spanish delicacies including award-winning Jamón Ibérico and prized innovative chocolate products from former El Bulli pastry chef, Oriol Balaguer, all of which are served in top restaurants and hotels in town, such as Mandarin Oriental Hotel, Venetian Macao Resort Hotel and Uno Mas Hong Kong. The Spanish Pantry 亦是西班牙國王及皇后於 2009 年到訪澳洲為 塞萬提斯學院 揭幕時的官方指定西班牙黑毛豬火腿供應商 In June 2009, The Spanish Pantry was the official Ibérico ham supplier during the visit 如欲了解更多 可瀏覽 To learn more, please visit 或透過電話 (852) / 電郵 [email protected] or via phone: (852) / [email protected] 46 of the Spanish Royal to Australia for the opening of the Instituto Cervantes.

26 HITDC 歐陸菜廚藝示範 An Odyssey for the Senses 旅遊服務業培訓發展中心 Hospitality Industry Training and Development Centre 詳情請瀏覽 For details please visit: 陝西意生 X 意大利樂其雅牌進軍中國第一站東莞 Shaanxi Italuck x Rustichella First Settlement in China Dongguan 海天堂佐敦寶靈街總店隆重開幕 清末民初 裝潢別出心裁發揚中國食療文化精神 Hoi Tin Tong Flagship Shop Grand Opening at Bowring Street, Jordan Embellished with Early 20th Century Features Exalting Chinese Dietotherapy Culture 佐敦寶靈街 54 號地下 54 Bowring Street, Jordon 詳情請瀏覽 For details please visit: 施展魔法令你迷上的澳洲牛羊 Abracadabra Fall in Love with the Magical Australian Beef and Lamb 記得早前出席由香港旅遊發展局 ( 旅發局 ) 舉辦的 2010 香港旅業展望, 同場有近 700 名來 自旅遊 零售及餐飲界的代表 在這個每年一度的會議上, 一眾業界聽取旅發局介紹 2010 年市場表現的預測 環球旅遊業的宏觀形勢 各主要客源市場的最新發展 以及旅發局 年度的策略和推廣計劃, 更率先預覽了首度播放 有關旅發局年度推廣主題 香港 節慶年 的全球宣傳片 香港節慶年 按月份劃分六個階段, 每個階段熱推一個焦點節日或慶典, 還有一系列多姿 多采的盛事節目, 由藝術 體育到文化娛樂, 樣樣俱備 如全年最盛大的焦點節慶 香港龍 舟嘉年華, 配合美食美飲和娛樂節目 而 11 月 美酒佳餚月 再度於西九龍海濱長廊舉行, 更延長至 4 天, 定更熱鬧繽紛 和一同到場的業界好友聽完 2010 香港節慶年 的介紹, 頓 覺十分期待! 一次和香港旅遊發展總幹事劉鎮漢先生談起他對於與業界合作的宏願, 令我即 時可以聯想到屆時的熱鬧氣氛之外, 更可感受到商機 ( 生機 ) 盎然, 旅遊業搞得興旺, 連帶飲 食業 酒店業都有所裨益 一直以來, 香港人經歷風浪和環境轉變, 都抱著 馬照跑 舞照跳 的原則, 可見, 本地客對 娛樂飲食的強烈需求, 營造出 美食之都 來吸引旅客 許多海外來港經商的朋友, 都巴不得 可以長駐香港, 如來自新加坡的美珍香總經理 Daniel 經常到處尋找美食, 我們笑說他比香港人 更懂得找吃的 ; 而澳洲肉類及畜牧業協會區域經理 ( 東南亞 / 大中華區 )Aaron Lori 也說要吃甚麼 菜系也可在香港找到 受不同人士欣賞, 這正正是香港飲食業努力的成果和驕傲的地方 現在政府再出擊推動香港旅遊文化, 那該如何乘著有關部門的帶領, 進一步裝備自己成為專 業 有特色的餐飲食肆, 卻是至關重要 機會來了, 得伸出手去掌握, 業界的朋友您們準備好了沒有? Earlier last month, I attended the annual Tourism Overview organised by the Hong Kong Tourism Board (HKTB). Attracting a participation of around 700 travel trade representatives, the briefing sessions brought to us information on the latest macro environment and market developments, HKTB s projections, strategic focuses, as well as marketing initiatives for We also had the chance to enjoy a premiere broadcast of the global promotional video of Festive Hong Kong 2010, the annual marketing theme of the HKTB. Festive Hong Kong 2010 is an exciting year-long sequence of festivals and events offering visitors a diverse assortment of traditional Chinese festivals and Western cultural celebrations. Divided into six actionpacked periods, each features a unique festival or celebration along with a host of events and happenings from arts, sports and cultural entertainment. One of the biggest events on this exciting calendar will be the Hong Kong Dragon Boat Carnival, a three-day celebration of fantastic dragon boat action. Also on the list is the Wine and Dine Month that will take place in November. Receiving loud applause last year, the event will extend to a four-day programme, which will once again be held at the West Kowloon Promenade. Together with the industry representatives, we all feel excited and positive about the Festive Hong Kong 2010, and that also reminded me of a conversation with Mr. Anthony Lau, Executive Director of HKTB previously about his ambitions to have more co-operations with the industry. I can almost predict the festive atmosphere in every single event, which will bring about business opportunities, benefiting not only the tourism sector, but also the F&B and hotel sectors. CATERING THE CATERER Despite all the waves and adversity, Horseracing and dancing as usual is the principle that people of Hong Kong uphold as always, reflecting the strong demand for food and entertainment of the locals, and creating a food paradise that attracts tourists. Many who come to Hong Kong for business long to stay in Hong Kong for longer period just for the sake of our food, such as Daniel, Group General Manager of Bee Cheng Hiang from Singapore, that we always say he is more familiar with the food here than the locals. Mr. Aaron Lori, Regional Manager (South East Asia/Greater China) of Meat & Livestock Australia also said that cuisine you name it, we have it in Hong Kong. Receiving appreciation from people around is exactly the result of long dedication and hard work of the F&B industry, and that is where we pride ourselves on. With the support from the Government in promoting Hong Kong tourism, it is a matter for the industry on how to fully utilise the opportunity given and become a professional and incomparable food and beverage service provider. 中國廣東東莞厚街國際大酒店 China (Dongguan)The HJ International Hotel 詳情請瀏覽 For details please visit: 賞味坊 L Atelier du Goût Hong Kong 詳情請瀏覽 For details please visit: The chance is now in front of you, are you ready to grab it and give it a go? text ~ Erica Lo [email protected] 49

27 Catering the Caterer 食府精髓 NEWS À L A CARTE 餐飲快遞 德國咖啡館設 無兒童區 確保成人享安靜時光 世界最健康食物排名 : 日本料理第一中國菜第三 中國廚師節 9 月於烏魯木齊舉行 餐館 茶館或者咖啡館的無煙區大家已經很熟悉, 但是 無兒童 據 福布斯 報道, 名人教練和作家哈裏 - 帕斯傑裏納克最近寫了 據烏魯木齊市商務局介紹,9 月 24 日至 29 日, 由中國烹飪協 區 大概還是第一次聽說 德國柏林一家咖啡館開闢了一個 無 一本 世界飲食五大因素, 書中羅列了擁有健康飲食的一些國 會 烏魯木齊市人民政府主辦的第 20 屆中國廚師節暨首屆中國清真 兒童區, 規定只有成人才能進入 這個特殊區域確保大人們享 家, 其中日本料理排名第一, 中國菜排名第三 美食文化節將在烏魯木齊舉行 期間, 主辦方還將舉辦絲綢之路旅 受安靜的咖啡時光, 不被孩子們的尖叫打鬧聲打擾 咖啡館主人是一個婦人, 有一個 9 歲的兒子 她表示抱怨 無兒 文章續稱, 美國版的中國食物並不地道 三分之二的中國食物的主材是蔬菜 水果 全穀物和豆類, 其中包括綠葉蔬菜 根類蔬 遊推介 第二屆全國市長論壇 中國清真美食之都特色美食評選 美食使者選拔大賽 名師大師獻藝等各項活動 童區 的客人並不多 但是, 由於德國一直受出生率低所困擾, 菜 大豆 生薑和大蒜等, 這些主材非常健康 中國人也做油炸 中國廚師節將以新疆國際會展中心為主會場, 設置國際標準展位 政府竭盡所能鼓勵婦女生育 因此德國社會各界對這家咖啡館的 食品, 但是更多時候他們炒 蒸 燉肉類和蔬菜 800 個, 包括餐飲用品展 調味品展 醃製品展 餐飲企業採購洽 行為頗有微詞 德國社會民主黨議員史黛芬尼 韋德表示這種行為 無法接受 在一次採訪中, 她坐在議會的頭一排, 邊用母乳給自己的 此外, 希臘 以色列 韓國 意大利 西班牙 法國的食物也在書中得到好評 這些國家食物受好評的共同原因是低脂肪食物 魚類 瘦肉蛋白 蔬菜 水果 豆製品豐富, 這些食物含有天然 談會 餐飲書籍展銷會 各地農副土特產以及酒店賓館各類用品展銷等, 設置名菜 名點 名宴展 預計參展企業達到 400 家, 中外參會客商 8,000 人 女兒餵奶邊說 : 在我們的社會中, 孩子越來越少了 我們應該 抗氧化劑能夠預防癌症 同時舉辦的首屆中國清真美食文化節將設立 7 個分會場, 其中包括 更為寬容 帕斯傑裏納克的排名也許不夠科學嚴謹, 但是對於如何合理飲食保持健康給出了很好的建議 無論你從這些國家的飲食建議中學到一點還是兩點, 並在生活中養成習慣, 帕斯傑裏納克稱, 烏魯木齊紅山體育場 天山區美食一條街 沙依巴克區美食一條街 達阪城區美食一條街 米東區回民餐飲一條街 新疆職業大學旅遊酒店管理學院 昌吉回族自治州等 你都會更健康, 會自然減肥, 並保持身材 中國廚師節活動始於 1990 年, 最初由濟南 杭州 上海等全國 十二大城市的民間組織自發舉辦,1999 年正式定名 Chinese Food beats All to Become British Favourite Cuisine 世界最健康食物排名 : A Poll conducted by Sharwood s, a British food company revealed the loving for 1. 日本料理 導致肥胖率 :1.5% Chinese Cuisine over other region cuisines and become the nation s favourite food. Researchers found that 39 per cent of people preferred Oriental flavours, 2. 新加坡菜 導致肥胖率 :1.8% such as sweet and sour and chow mein to Indian sauces like tikka masala. 3. 中國菜 導致肥胖率 :1.8% The nation's favourite: Chinese dishes, such as chow mein, sweet and sour and stir fry, have become more popular than Indian dishes, like curry. British food 4. 法國菜 導致肥胖率 :6.6% 紐約餐館有多乾淨門口清楚標識 Gordon Ramsay Pétrus Returns to London was third in the list of favourite national cuisines, while Italian was fourth and Thai, fifth. The poll of 3,000 people by Sharwood's, to mark the Chinese New Year weekend, showed that Britons had become more adventurous in the kitchen, with two thirds saying they regularly cooked 'exotic' food. A spokesman for Sharwood's said: 'Traditional English dishes will always have a place in our hearts, but they will never be able to excite the tastes buds like a Chinese meal can. 'Chinese cuisine has a wide variety of dishes which mean there is pretty much something for everyone, even if you aren't usually that brave when it comes to trying new food.' The nation s top ten favourite cuisines namely: Chinese, Indian, British, Italian, Thai, American, Mexican, Japanese, Greek and French. 5. 韓國菜 導致肥胖率 :10% 6. 瑞典菜 導致肥胖率 :11% 7. 意大利菜 導致肥胖率 :13% 8. 西班牙菜 導致肥胖率 :16% 9. 以色列菜 導致肥胖率 :24% 10. 希臘菜 導致肥胖率 :25% 美國紐約市大都會衛生局決定, 從今年 7 月起, 將用英文字母在餐館入口處標明其衛生等級 衛生局說, 根據新規定, 所有餐館都將根據檢查結果得到一個等級標識 A 級衛生餐館被衛生部門檢查的次數將會明顯少於低等級的餐館 消費者可通過掛在各家餐館入口處的字母標識, 判斷其是否達到衛生標準 衛生局長托馬斯 法利表示 : 這項規定可以給顧客提供更多資訊, 讓餐館變得更加安全和清潔 代表衛生等級的字母不但可以告訴顧客這家餐館的衛生程度, 也可以強化每家餐館的衛生意識 Gordon Ramsay has given a boost to London restaurant jobs when he re-opened a Michelin-starred establishment in the capital. The Hell's Kitchen star will helm Pétrus after the departure of former chef Marcus Wareing, who is reportedly leaving to start work on his own restaurant. Pétrus will have Sean Burbidge as head chef, who will work closely with Mark Askew, who has been an executive chef of Gordon Ramsay Holdings over the past decade. Jean-Philippe Susilovic also returns as director of the restaurant and he had been director of the previous Pétrus for five years

28 工商業環保營商工作Catering the Caterer 食府精髓 NEWS À L A CARTE 餐飲快遞 香港生產力促進局 Hong Kong Productivity Council 廢物管理 對企業營運相當重要, 除了選用可多次循環再用的物料 用具及器皿外, 更應避免囤積容易過期或變壞的物料 另外, 亦可在公司內部推行廢物分類及循環再用 ; 遵守 環保採購 原則, 可減少廢物產生, 公司機構應選購大包裝物品, 減少包裝用量, 甚或要求供應商使用可循環再用及大容量包裝 ; 而實行大批採購亦可減少送貨車次, 既節省氣油, 又同時減少空氣污染 於購買產品時應嚴選對人體及環境無害的清潔劑或環保清潔劑, 以及購買環保用品或無害物料, 例如再造紙 充電池, 為保護環境出一分力 Waste Management is vital to a company s operation. Besides choosing reusable materials, equipments and containers, companies should avoid stocking up materials that are perishable or with short lifespan. Moreover, waste classification and recycling can be done in company internally. Less waste will be produced if companies follow the principle of environmental protection purchase - enterprises and organizations should buy in bulk to reduce packaging. They can even require suppliers to use recyclable package with a large capacity. The practice of mass purchase can reduce delivery frequency, which can consequently save fuel cost and cause less air pollution. When selecting products, companies should choose cleansers that are safe to both humans and the environment, or to choose eco-friendly cleansers. Products consumed should also be made of eco-friendly materials or harmless substances, for instance, recycle papers and rechargeable batteries, to contribute to environmental protection. 提升企業優勢拓展綠色Environmental Compliance Promotion Programme- Thematic Workshop for Business Enhance enterprises advantage and explore green business opportunities 香港人的環保意識愈趨提高, 然而每個人的力量有限, 除了由個人生活細節入手做好環保外, 若能加上 企業的節能 減排措施, 對保護環境必定來得更有效 為進一步提高企業的環保意識及推廣環保法規, 環境保護署委託及聯同香港生產力促進局推行 環保法規推廣計劃 計劃旨在通過舉辦研討會 專題 工作坊和編制環保指南等, 協助本地企業達到或超越環保法規的要求, 提升整體營運表現 是次 工商業環保營商工作坊 旨在介紹有關提升營商效率及具經濟效益的環保 減排及節能技術 環保管理新趨勢及業界 支援配套等 工作坊亦邀請了技術供應商向業界講解如何採用最新減排及節能技術以提升營運效率及降低營運成本 Environmental conservation is emerging as a duty for every single global citizen, yet the result for energy saving and emission reduction couldn t be effective without the participation from businesses. In view of the urgency to keep up with the pace of going green, the Environmental Protection Department (EPD) has entrusted and 坊商collaborated with the Hong Kong Productivity Council to commence the Environmental Compliance Promotion Programme. Through organizing various general seminars, thematic workshops and publishing best practice 機guides for businesses, the programme aims to assist local enterprises to comply with and go beyond the legal requirement on environmental conservation, and enhance their overall operation performance. This session of Environmental Compliance Promotion Programme - Thematic Workshop for Business aims to introduce how to enhance business efficiency and to share technology of environmental protection, emission reduction, energy conservationas as well as resources of industry support. In addition, technical suppliers were invited to the workshop to explain to the industry, how they can make use of the latest technique of emission reduction and energy conservation to improve the operating efficiency while lowering operating costs. 主辦單位 : 環境保護署 Organiser: Environmental Protection Department (EPD) 協辦單位 : 香港生產力促進局 Co-organiser: Hong Kong Productivity Council 中華電力有限公司 CLP Power Hong Kong Limited 中電於去年十一月發表了 跨越 哥本哈根 - 光潔亞洲新世代 的報告, 交代在 氣候轉變宣言 方面的最新進展 集團於兩年前訂立了進取 艱巨和富挑戰性的減排目標及承諾, 透過制訂清晰的氣候策略路線圖, 涵蓋核能 可再生能源 天然氣 潔淨煤技術 能源效益等多方面, 努力紓緩氣候轉變所帶來的災難性風險 目前, 中電有 14% 的發電容量是由零碳排放能源產生, 而集團現正朝向所訂立的中期目標昂步邁進, 希望使零碳排放發電容量 ( 包括核電和可再生能源 ) 佔總發電容量的 20% 另外, 集團不單從發電供應方面出發, 而且在需求方面也大力推廣能源效益以作配合, 滿足社區層面 工商業客戶及市民大眾等各客群的不同需要 In November last year, CLP released a report namely Beyond Copenhagen Powering Asia Responsibility, announcing the latest progress of the Manifesto on Climate Change. Two years ago, the group set up an aggressive, difficult and challenging target and commitment to reduce carbon emission. Through setting up clear outline of climate strategies covering nuclear power, renewable energy, natural gas, clean coal technology and energy efficiency and conservation, CLP is striving to ease the disastrous risk that climate change brought about. Currently, 14% of CLP s power capacity is generated from non-carbon emitting energy. The company is stepping forward to the mid-term goal of generating 20% of power by non-carbon emitting energy. Nonetheless, not only does the group supply power, it also conveys the message of environmental protection through wide promotion of energy efficiency, to cater for different needs of the communities, industrial and commercial customers and the mass public. 香港電燈有限公司 The Hongkong Electric Co., Ltd 作為本港一所主要的公用事業機構, 香港電燈有限公司不單明白, 更決心履行保護環境的責任 港燈一直將環境保護放於首要位置, 並將可觀的投資放在解決及減低營運上對環境造成的影響 港燈的環保政策, 是要確保公司所有運作及設施均符合政府的環保規例, 同時必須盡量減少公司營運方面可能對環境造成的影響, 從而保護及改善環境, 並經常與政府環境局及環境保護署保持緊密聯絡及合作, 合力創造美好環境 港燈僱用的專業工程師及化驗師無論在工程籌劃, 以至設計發電廠與分區電力站的電力裝置上, 均將環境保護的概念匯於其中 ; 他們亦負責環境監察及對發電 輸電和配電的操作過程進行環境影響評估 港燈更採用風洞模擬及電腦模擬等先進的設計工具, 確保各項工程均不會對環境造成影響 As a major public utility, The Hongkong Electric Company, Limited (HK Electric) recognises its social responsibility to protect and preserve the environment. The Company has put great emphasis on environmental protection and invest substantially to resolve, alleviate and minimise the impact arising from the operations on the environment. To realise this commitment, the Company has established specific corporate policy to care for and improve the environment. Under the policy, the C o m p a n y e n s u r e s i t s f a c i l i t i e s c o m p l y w i t h t h e G o v e r n m e n t ' s e n v i r o n m e n t a l requirements and the overall potential environmental impacts arising from the Company's operations are minimal. To achieve this, the Company maintains close liaison and co-operation with the Environment Bureau and Environmental Protection Department. HK Electric has a professional team of engineers and chemists to integrate environmental considerations in every stage of project planning, the design of power station and electrical substation equipment. They are also responsible for monitoring and assessing the environment in the processes of power generation, transmission and distribution. State-of-the-art equipment such as wind tunnels and computer simulations are also employed in the testing stage to ensure that the best efforts be devoted to protecting the environment

29 Catering the Caterer 食府精髓 NEWS À L A CARTE 餐飲快遞 正昌環保科技 ( 集團 ) 有限公司 Dunwell ENVIRO-TECH (Holdings) LTD. 膜技術普遍於工業污水回用, 過往 20 多年, 利用膜技術進行固液分離越來越普遍, 但在廣泛應用中, 膜堵塞仍是主要障礙 通量下降的主因是在過濾過程中, 在膜表面產生一層屏障 這層屏障取代原有的膜進行過濾, 所以改變了原有膜的分離效果 因未能妥善處理膜結穢現象, 所以膜分離只能局限於低含固量應用 為了減低膜面屏障形成, 多採用高流速將母液沖刷膜表面, 或稱錯交流 但利用錯交流方式產生高剪切力並不合算, 因此只能使用於較稀的母液 如加大膜表面流速, 膜的出入壓力差增大, 加快堵塞屏障形成, 令通量下降更快 除了使用錯交流外, 另一方法是在膜面產生強大剪切波, 此技術稱為偉思震動薄膜 (VSEP) VSEP 運作時, 膜猛烈來回運動, 運動方向與膜面平行, 進液流速在膜間相對緩慢前進 薄膜超頻來回運動把固體或堵塞層從膜面提升, 再混和進液中 此強大的剪切力使膜通量相比錯交流方式提高 3 至 10 倍 更重要的是 VSEP 的剪切力是集中在膜表面, 進液在膜間流動緩慢, 因此是最經濟和最有效的防止堵塞 While membrane-based separations of liquids from solids have enjoyed increasing popularity over the last 20 years, the technology has an inherent Achilles heel that affects all membrane devices: fouling. This long-term loss in throughput capacity is primarily due to the formation of a boundary layer that builds up naturally on the membranes surface during the filtration process. In addition to cutting down the flux performance of the membrane, this boundary or gel layer acts as a secondary membrane reducing the native design selectivity of the membrane in use. This inability to handle the build up of solids has also limited the use of membranes to low-solids feed streams. To help minimize this boundary layer build up, membrane designers have used a method known as tangential-flow or cross-flow filtration that relies on high velocity fluid flow pumped across the membranes surface as a means of reducing the boundary layer effect. In cross-flow designs, it is not economic to create high shear forces, thus limiting the use of cross-flow to low-viscosity (watery) fluids. In addition, increased cross-flow velocities lead to a significant pressure drop from the inlet (high pressure) to the outlet (lower pressure) end of the device, which causes premature fouling of the membrane that creeps up the device until permeate rates drop to unacceptably low levels. Instead of producing high cross flow, an alternative method for producing intense shear waves on the face of a membrane is developed: Vibratory Shear Enhanced Processing (VSEP). In a VSEP System, the feed slurry remains nearly stationary, moving in a leisurely, meandering flow between parallel membrane leaf elements. Shear cleaning action is created by vigorously vibrating the leaf elements in a direction tangent to the faces of the membranes. The shear waves produced by the membrane's vibration cause solids and foulants to be lifted off the membrane surface and remixed with the bulk material flowing through the membrane stack. This high shear processing exposes the membrane pores for maximum throughput that is typically between 3 and 10 times the throughput of conventional cross-flow systems. VSEP Systems can be run in a single pass through the system, eliminating the need for costly working tanks, ancillary equipment and associated valving. 香港生產力促進局環境管理部首席顧問王小偉先生 Ir Kenny Wong, Environmental Management Principal Consultant, Hong Kong Productivity Council 高效環保及節能技術 Technologies of high efficiency environmental protection and power conservation 正昌環保科技 ( 集團 ) 有限公司項目總監何守昭先生 Mr. S C Ho, Project Director, Dunwell ENVIRO-TECH (Holdings) LTD. 工業污水處理及回用 Industrial sewage treatment and water reuse 中華電力有限公司市務發展主管 ( 商業客戶 ) 張寶中先生 香港中華煤氣有限公司 The Hong Kong and China Gas Company Limited 於 1862 年成立, 是香港歷史最悠久的公用事業機構, 目前在香港的供氣網絡全長逾 3,400 公里, 為逾 160 多萬客戶供應煤氣 其邁進潔淨原材料的改變歷程包括 : 由過往採用煤 重油 石腦油 (1973 年 ), 至 2006 年引入天然氣及石腦油, 對環境的污染不斷減低 煤氣深明業務的可持續發展, 因此積極保護環境和節約地球資源, 致力實踐公司的健康 安全及環境政策於公司各營運範疇 產品和服務 辦公室的運作 基建設施的建造與維修 爐具的安裝及保養, 以至爐具的環保包裝設計等, 並貫徹 5R 原則 ( 減省 取代 循環 回收 和 再用 ) Founded in 1862, The Hong Kong and China Gas Company Limited (Towngas) was Hong Kong's first public utility. Currently, with a more than 3,400 km-long pipeline network, gas is supplied to over 1.6 million customers in the territory. The company has lowered environmental pollution continuously by using natural gas and naphtha to produce gas since 2006, replacing coal and heavy oil used in the past. The Company recognises the sustainability of business is only made possible if responsible and caring attitude is taken towards the preservation of the environment and the conservation of the earth's resources. In line with the Company s committed HSE (Health, Safety and Environment) policy, the 5Rs principle (Replace, Reduce, Reuse, Recover and Recycle) is applied to virtually all operations, products and services from the daily routines in offices to the maintenance and construction of infrastructure; and from the installation and maintenance of customers' gas appliances to the environmental packaging of these appliances. 主辦機構環境保護署及香港生產力促進局代表與一眾嘉賓合照留念 Guest speakers and representatives from Environmental Protection Department and the Hong Kong Productivity Council 香港電燈有限公司環境事務經理葉達仁先生 Mr. Eric P C Cheung, Head of Business Marketing and Development, CLP Power Hong Kong Limited 騰籠換鳥保環增值 Evacuate the cage and change the birds Environmental protection upgrade Mr. T Y Ip, Environmental Affairs Manager, Corporate Development Division, The Hongkong Electric Co., Ltd 可持續營商之道 : 環境管理及能源效益技術 Keys to sustainable business operation: environmental management and technique of power efficiency 香港中華煤氣有限公司業務發展經理譚家良先生 Mr. Sammy K L Tam, Business Development Manager, The Hong Kong and China Gas Company Limited 環保創商機 新一代節能設備 Business opportunities created by environmental protection: the new generation of power saving equipments 54 55

30 Catering the Caterer DINING IDEA 美 食 膳 意 食 府 精 髓 從少捱起 學習全面 幟哥 1970 年代從廣州到香港 1978 年於美麗華酒店翠亨村酒家擔任 中廚 獲那時候已在廚藝界極有名氣的父親派出 3 位嚴厲的徒弟傳授 廚技 其後黃永幟轉職到以野味菜著名的雅苑酒家 每月薪水只有 350 港元 1982 年他入職利苑酒家 3 年後已被躍升 成為利苑歷年 來最年輕的大廚 1992 年由海外回港任利苑總廚 並從利苑集團創 辦人陳濟棠之子陳樹杰身上吸收不少管理及經營上的經驗 幟哥表 示 利苑時期的學習最全面 由廚房 點心 燒味都接觸到 公 司旗下又有西餐廳 朝早 6 點開始做點心 下午學燒味 有空再學西 餐 在出品部學到的比出面其他酒樓優勝 出身自廚藝世家 小時候的幟哥已受父親影響 對美國 日本 夏威 夷等地極為嚮往 他多次提到 我好喜歡到處去 皆因他認為做飲 沙巴亞庇市大型海鮮冷藏工場的先進急凍科技 Large scale advanced seafood frozen facilities at Kota Kinabalu in Sabah. 我一直在鋪設上市的道路 自 2003 年開始 差不多 食這行要 瓣瓣掂 幟哥做廚房之後又學入貨 每逢有假期就飛到 每年開一家店 雄心勃勃的 幟哥 黃永幟帶領他的龍 外地如美加 澳洲 非洲等 到處找新貨源帶回來香港用 他一提到 Harsh yet All-round Training at the Beginning 皇酒家飲食集團不斷壯大 衝出香港 再走向中國大陸 外地便眉飛色舞 無見識便無創意 整天留在香港 放假困在家 Moved from Guangzhou to Hong Kong in the 1970s, he was employed as the Chinese 這寶庫 上市公司主席 這個身份 是很多人夢寐以 中 上班又困在廚房 10 年如一日 怎會知道內地 外國的飲食潮 Chef under Tsui Hang Village Restaurant of Miramar Hotel. At that time, he was 流 井入面望到多少東西 要到處看 才有新 好的東西帶回來 自 求的 我一直用心鋪設上市路 最少到時機合適時 上 己才有進步 直至現時 幟哥每年也會帶表現好的員工去見識集團 不上市我自己可以控制 幟哥真人比上電視多一份冷 位於馬來西亞沙巴的海產事業 峻 不苟言笑 但卻敢於道出很多人不公開的真心話 strictly taught by the three pupils of his legendary chef father. After that Chee Gor worked for Jade Palace Restaurant, which was famous for its game cuisine, at an earning of 350 dollars a month. He later entered Lei Garden Restaurant Group in 1982 and within three years he was promoted as the youngest Master Chef. Returned from overseas in 1992, he was already the Chief Chef of Lei Garden. Under the leadership of the group chairman Chan Shu Kit (son of Chan Ji Tang), he gained valuable I have been laying the path for our group to become publicly 當老闆與大廚的分別 listed. Starting from 2003, at least one new restaurant was 在利苑酒家任職共26年 幟哥決意自立門戶創立龍皇酒家飲食集 opened every year. Under the ambitious leadership of Chee Gor the time at Lei Garden, the training was the most comprehensive, covering all kinds 團 第一家店於 2003 年 7 月份在油麻地碧街開業 自己在一間公司 of kitchen produce from dim sum to siu mei (Chinese Barbecue). I started at 6am 做了 20 多年 覺得無甚挑戰 做到最高位 亦有些厭倦 故嘗試自 in the morning preparing dim sum and learnt siu mei making in afternoon. I engaged (Wong Wing Chee), the Dragon King Restaurant Group is growing bigger and extending its business territory to China. Being the 己做老闆 接受新挑戰 看看自己的實力 創立龍皇 當了老闆後 CEO of a listed company is what a lot of people dreamed for. I've 和以前的不同 要照顧員工和生意便是最大壓力 03 年沙士及 08 been planning it for a long time, as long as the timing is right, I can then decide whether the group should be listed or not. Chee 年金融海嘯時 看著生意不斷下跌 無生意哪有糧出 但夥記要供 Gor looks more sober and quieter in person than on TV. Yet, he 樓 要使費 不可遲一天出糧 金融海嘯時 龍皇酒家位於銅鑼灣 revealed the truth that not many people willing to disclose. 世貿中心的旗艦店剛開幕 幟哥形容 當時無生意又欠銀行幾千萬 由集團成立開始到現在 每步皆在掌握之中 龍皇酒家飲食集團主席 黃永幟謙稱 一切只是剛起步 未來在內地或香港上市還是未知 但 在會計 銀行 商譽 發展計劃各方面都盡量配合 他透露 一年內 在香港再開多１至２間龍皇 但最有信心的 還是大陸市場 除了 中國內地 其他國家或地區未有計劃 未來 10 多 20 年世界將以中國 為經濟命脈 再不開始到內地發展便浪費時間 我會三條腿走路 第 一 與其他投資者合作搞好上海的龍廷酒家 包括請人 裝修等 整 間酒家的建立均由我去做管理 龍皇集團提供意見及派團隊到當地 每月收回一個固定的費用 第二 用龍皇酒家的名義自己開店營運 第三 搞好裝修之後 交予投資者打理 我每月只是收租 有錢賺又 不用投資 未來打算一年再開 2 3 間 因為龍皇做起了名堂 故在 內地發展得更順利 現時有兩間酒樓已嘗試以顧問形式發展 投資 者雖頗為受落 但幟哥表示長遠不能單靠這發展 始終有些事不是 自己控制 控制不到的我不做 56 Since the establishment of the group, every move has been under control by Chee Gor, though the Chairman himself is humble enough to admit things are just about to begin. It is still an unknown whether the Dragon King Restaurant Group will be listed in China or Hong Kong, but the Group tries to coordinate various aspects from account, finance to business strategy and corporate image. He disclosed his plan towards opening one or two more restaurants in Hong Kong but his confidence lies on the China market. Other than China, we don't have plans to extend our business in other countries for the moment. In the coming 10 to 20 years, China will become the base and pillar for world economy. It would be a waste of time if we did not start now. Therefore, I would like to go in three directions. First, we will cooperate with Shanghai investors for Dragon Court Restaurant business. I shall manage the restaurant's set up as a whole including staff recruitment and decoration. The Group will send its teams to offer expertise in return for a certain amount of fees every month. Second, we will open new outlets and operate under the name of Dragon King Restaurant Group. Third, we go for franchise model. We did the embellishment and decoration, then pass the restaurant to appropriate investors for business and operation onwards. I do not need to invest further but I can gain revenue in terms of rent every month. Since Dragon King got good reputation, this business model is going very well indeed and we plan to open two or three more restaurants in this way. Right now the group provides consultancy service to two restaurants in China, but Chee Gor explained that it cannot be treated as their core business for long-term development. Since there are areas beyond my control, I'd rather not be involved. experience in terms of restaurant management and operation. Chee Gor said, during in western specialties during spare time as well since the group also had western food available. I accumulated far more knowledge and experience compared to the previous restaurants I have worked for. Due to his family background, Chee Gor at his early age was deeply influenced by his chef father and yearned for places like America, Japan and Hawaii. He mentioned a few times that I enjoyed going to different places. Being in the food and catering 每日開支又非常大 俾你驚唔驚 當時我驚到震 晚晚失眠到天 business, he well-understood the importance to stay all-rounded. He paid visits to 光 日思夜想 終給他想出一蚊龍躉翅 一蚊特價食物 刺激市道 America, Canada, Australia and Africa to source for new ingredients while on holiday 消費 又給他捱過了最艱難的時期 and he looked overjoyed when he talked about travelling. Without exposure, you 龍皇之所以能冒起得如此快 除了食物質素 很大的關鍵是幟哥的膽 weekends and working in the kitchen all day long during weekdays. If you live ten 色 窮則變 變則通 是他的生存之道 將個人抽離才有新思 years like a day, how can you be aware of dining trend in mainland and overseas? cannot be creative. Life in Hong Kong is no more than staying in the apartment during How much can you access if you stay at the bottom of a well? One can only make improvements by looking around and finding new things and ideas. Up to now, Chee Gor has a constant practice to bring along staff with good performance to visit the seafood business in Sabah, Malaysia. From Chef to Boss After serving Lei Garden for 26 years, Chee Gor decided to create his own business and therefore set up the Dragon King Restaurant Group. The first shop was opened in July 2003 in Pitt Street of Yau Ma Tei. Having worked for one group over 20 years, I feel that the position can no longer give me further challenge and I am tired of being the top management. Therefore, I decided to pick up a new challenge and test my own ability by launching my own business. Having Dragon King established, what are the differences compared to before? The most stressful part is to take care of 參觀澳洲維多利亞省墨爾本內一家大鮑魚廠 Visiting to a large abalone factory in Melbourne in Victoria, Australia. the staff and business at the same time. SARS in 2003 and Financial Tsunami in 2008 had disastrous impact over business, how could we manage to pay our staff when 57

31 Catering the Caterer DINING IDEA 美 食 膳 意 食 府 精 髓 business was dropping that way? Our staff had mortgage to pay off and expenses to 琶蝦等 半夜包裝上機 早上就可以提貨 還有從澳洲塔斯曼尼亞入 any kinds of ingredients and ways of cooking, he said, every time our master chefs bear and cannot afford even one day delay to get their cheque. It was right during 口多種特色海鮮 例如鮑魚 龍蝦 生蠔 以及鄰國紐西蘭 盛產青 develop new dishes, I will ask them to modify again and again as I don t think they are the Financial Tsunami when the first Dragon King flagship store was opened at World Trade Centre, Causeway Bay. Chee Gor said that he owned the bank for millions of dollars that time since nobody was dining out and huge operation costs were involved 口 三角蜆及貴妃蚌等 全都是龍皇常用的材料 幟哥謂 他很少看 書 今天得來的知識 全靠不停與行內的人親身接觸 each day. If you were me, would you be afraid? I was really in a panic, so afraid that I could not sleep every night. But after a long while of thinking, Chee Gor figured out new themes like $1 Giant Grouper Shark Fins Soup and other special offer dishes to rescue the restaurant business. Eventually, Dragon King has sailed through these hardest times of economy. The underlying reason for the success behind Dragon King, apart from its food quality, is Chee Gor s daring to change. He strongly believes the saying adversity leads to 出海釣捕得一條大東星班 A freshly caught leopard coral grouper. perfect enough in terms of appearance, fineness, colour, taste and smell. Somehow those chefs are afraid to design new dishes. They will say it is a pressure being judged by you every time. But I explain that, designing a new dish and making it a success need many times of trial and error, food put in front of customers must reach 控制不到我不做 幟哥給人的印象可謂見多識廣 經常在電視節目中向觀眾介紹奇珍異 a certain standard. Minimizing problems is vital for success. I have to let our staff know that it is not pressure but challenge and the whole process is full of fun. 品 他說參與電視製作是自己興趣及品牌策略 做了大約 5 年 更發 The many years of chef experience was valuable to running a business. Working as 覺要做好自己集團的出品及配套 要對得住觀眾 否則只會做成反宣 a team for several decades, the understanding was built upon Dragon King s staff 傳 儘管他批評香港的政府政策和業界團結性不足 但集團仍計劃未 and Chee Gor at an early stage. I am different from other bosses, if you do not understand I will teach until you do. If you cannot do it I will do it myself. I never rely diversity and diversity leads to prosperity. Thinking out of the box enables us to 來每年在香港會多開 1 至 2 間店 幟哥認真地表示 並非因想要發達 generate new ideas, otherwise we will end up trapping ourselves in the same old 便不斷開店 而是自己帶領一大個團隊 要讓員工有空間發展 這是 of seafood and meat consumed by Dragon King Group. The Group owns seafood frame. We must go beyond tradition and pull ourselves out from the old way of doing. 應有的責任感 companies and fishing crews in various countries over the world. Fish farms were set Guangdong cuisine had gone through 20 to 30 years of evolvement to become what on people, I use them. Chee Gor insists to make his own selection on the majority up in Sabah of Malaysia and crews were formed to fish in the nearby sea. The number we call New Style Canton-cuisine now. There are so many tourists coming to Hong 有人說他沉穩 大膽 創新 有野心 無論是甚麼形容詞也好 可以 年 脫離以前的框框才有現在的 新派粵菜 每年這麼多旅客來香 Kong every year and we cannot serve them same kind of dishes all the time. Dragon 肯定的是 幟哥所做任何事都要在控制範圍內做到最好 這才不會負 local fishermen are hired to catch fresh and premium seafood like tiger prawns, coral 港 菜式一成不變只會被淘汰 一定要跟貼全世界改良才有發展 King combines cultures from various kinds of Chinese cuisine to put forth what is good 了苦心經營的 龍皇 及 黃永幟 之名 lobsters, leopard coral grouper, starfish and seaweed, which will then be sent to Hong 現時龍皇無論東西南北各派系 總之是美味的就放在桌上讓人客享 on the table for customers to taste. Chee Gor has so far established a new era of Kong by air immediately. Every week the Group will purchase Giant Sea Crab, Tiger gastronomy by refusing to stay on the same ground. He has created countless number Grouper, Mud Crab, Mantis Shrimp and Slipper Lobster from the Philippines and have 維 否則只會困住自己 一定要將傳統打破 粵菜就是經過 受 幟哥從以前到現在 不斷打破傳統 無論粵菜 日菜 西餐 東南亞菜式及快餐等均擁有多年的經驗 加上天資聰穎及富創意 歷 of new dishes with his talents and creativity, and also by taking advantage from his many years of experience as a chef of international background including Canton 年創出的新菜真是數之不盡 據聞香港人喜愛的 楊枝甘露 XO Cuisine, Japanese Cuisine, Asian Cuisine and even fast food. It is said that Mango 醬 也是由他研發出來 他更大膽採用外國入口的罕有食材 例如 pomelo sago and XO sauce were coming from him. He was also brave enough 從新加坡入口鱷魚配合阿拉斯加巨蟹泡製 鱷魚巨蟹宴 以秘製中 to import rare ingredients from overseas to make new dishes. Examples include 式手法烹調九州河豚 首創桑拿過橋龍蝦等 屢創飲食潮流 Crocodile and giant crab feast made of Singaporean crocodile meat and Alaskan Crab, Kyushu Puffer fish in Chinese Oriental Style, Sauna treated lobster, etc. 黃永幟先生歷年獲得的重要獎項 2003年 - 世界飲食大師金獎 中國烹飪大師 Staff Feels Pressure under Star Chef 龍皇集團主攻新派的高檔粵菜市場 融入各國食材 重視新菜式的研 With emphasis on innovation and by integrating ingredients from different countries, 發 每半月均會舉辦中央試菜會 旗下每一位大廚都必須創作新菜 2 Dragon King Group positions itself in the high-end business of New Style Canton 道 再從中選出理想的菜色在各餐廳推出 人同此心 若筆者是龍皇 Cuisine. Cooking contest is held twice each month and master chefs from all 的員工 有一位中國十大名廚為老闆 相信一方面會很高興有這位有 restaurant branches need to create two new dishes for the management to choose 料的 師傅 指教 另一方面卻可能感到壓力 談到與下屬的關係 幟哥笑謂 對啊 需要很多時間磨合 但無壓力就無進步 做人要有 which will be launched to market. As an author myself, I cannot help feeling delighted 賣錢 色香味才可以 最後令他們不敢設計新菜 他們常說 每次都 amount of stress is necessary. As a chef having high degree of sensitivity towards With profound knowledge and experience, Chee Gor can always be recognized on TV, introducing various exotic foods. He said TV production is both his personal interest 2008年 - 世界傑出華人獎 中華國際美餚交流協會榮譽主席 the best product and service to customers and to avoid counter propaganda. Although 國際飯店與餐館協會 中國飯店協會 (國際美食評委) 2003: Gold Award, World Food Master each other, but without any pressure there will not be any improvements. A certain business instead of books. 2006年 - 中國十大名廚獎 省港澳十大名師 cook in front of him if I were one of the master chefs. Talking about relationships with 大廚研發新菜 被我改完又改 我始終覺得不行 最少要顧及賣相 New Zealand including abalone, lobsters, oysters, mussels, clams and short neck I won t involve in things beyond my control Previous awards and prizes of Mr. Wong Wing Chee: subordinates, Chee Gor laughed, Yes, it takes a long time to know how to deal with next morning. Furthermore, seafood specialties will be imported from Tasmania and 2004年 - 法國廚王會金狀元獎 under the guidance of such a star chef while feeling stressed at the same time to 一定壓力 廚師出身 對原材料 菜式比任何人都敏感 我們的 them packed and loaded to plane at midnight, so to ensure they will be available the clams. Chee Gor said everything he knew come from interaction with insiders of the 全國鮑參燕翅肚參專家委員會執行委員 法國美食會會員 2005年 - 法國廚王會白金獎 並獲委任為名譽主席 名廚出身 員工感壓力 of fishing vessels increased from two at the beginning to more than twenty now and Master Chef of China Executive Member, Expert Committee on Exotic Delicacies and business strategy. Five years of involvement inspired him on the need to serve he criticizes the policies from the Government and the lack of unity among industry fellows, he still plans to open one or two new outlets a year in Hong Kong. Chee Gor explained seriously that it is not because of money, but to provide room for growth and development for the giant team he is leading. Such act is viewed as corporate responsibility. Composed, Courageous, Innovative, Ambitious,no matter how people describe Chee Gor as, what we can be sure is that he will perform his very best as far as he can, for he is bearing the successful names of Wong Wing Chee and Dragon King. Member, Chaîne des Rôtisseur 被你批評 很大壓力 但我向他們解釋 設計一個菜式 並非一次 就可以 而是經過多次的改良 要有一定質素才可放在客人面前 將 2004: Scholar Award, Ordre International des Disciples d'auguste Escoffier 問題減到最少 才可成功 我就是要讓員工知道 此非壓力 而是 2005: White Gold Award, Ordre International des Disciples d'auguste Escoffier 挑戰 這才開心 好玩 Appointed Honorary Chairman, Ordre International des Disciples d'auguste Escoffier 多年入廚經驗 對做生意甚有幫助 事事都由自己掌握 如龍皇的人 2006: Top Ten Chefs in China 才團隊合作幾十年 彼此默契是幟哥從年輕時開始培養出來 我和 (including Hong Kong, Macau and Inner Province of China) 外面的老闆不同 你不懂我便教到懂 你不做我便落手自己做 我不 2008: World Outstanding Chinese Award 會靠人 而是用人 現時龍皇絕大部分的原材料如海產 肉類均 是幟哥親自入貨 龍皇在世界各地有自己的海產公司 以及船隊和 Honorary Chairman, International Cuisine Exchange Association 漁民 首選東馬來西亞的沙巴 在當地設立魚場 並自組漁船前往 Culinary Judge Panel, International Hotel and Restaurant Association 捕魚 船隊由最初 2 條 增至現時 20 多條 自聘漁夫在當地吊捕老虎 蝦 花龍蝦 東星班 海星及海草等名貴海鮮食材 即捕獲即空運回 港 而且每週於菲律賓收購大花蟹 老虎斑 泥蟹 斑馬瀨尿蝦及琵 58 Culinary Judge Panel, Chinese Restaurants Association 為了尋找最新鮮食材 幟哥不惜上山下海 Searching high and low, Chee Gor aims at looking for the freshest and finest ingredients. 59

32 Catering the Caterer 食 府 精 髓 ASK THE CHEF 大 廚 秘 笈 大 廚 秘 笈 ASK THE CHEF 食 府 精 髓 Catering the Caterer 詠藜園巧饍坊 Wing Lai Yuen Qiao Cuisine 海景嘉福酒店 InterContinental Grand Stanford Hong Kong 李紅凱師傅 Chef Li Hongkai 海景軒總廚梁輝雄師傅 Chef Leung Fai Hung, Chinese Head Chef 來自四川的李師傅屬 國寶級 大師 1989年開始練習製麵及切麵技術 期後獨創世上比頭髮更幼的麵線 甚至可當線來穿 針 2006年在中央電視台的比賽中 切出了直徑為0.067毫米的幼麵 更被列入 健力士世界紀錄大全 成為 最細的手工 切麵 得主 至今仍未被人打破 超過30年的入廚經驗 籍貫廣東的梁師傅曾先後於多個國家及地區工作 如中國 日本 南韓 香港等 不斷鑽研廚藝 梁師 傅於2008年更獲頒發 國際中餐大師 的榮譽 Coming from Sichuan Province, Chef Li is a national-class gastronomy master. Started his practice in noodle making and cutting since 1989, he then created the world s first thread of noodle that was thinner than hair, capable of threading through the eye of a needle. In a competition hosted by China Central Television (CCTV) in 2006, he broke the world record by cutting a thread of thin noodle with only 0.067mm in diameter, entitling him the holder of Guinness World Records thinnest handcraft noodle until now. With over 30 years of culinary experience, a native of Guangdong, Chef Leung has worked in many countries and regions over the course of his career, including China, Japan, South Korea and Hong Kong. In 2008, Chef Leung received the accolade of International Master Chef for Chinese Cuisine. 油泡新說 New Theory of Shallow Frying 有人問我 為什麼粵菜這麼喜歡用油來泡食物 與現代人祟尚 清淡健康的飲食理念不符 看來這是一個美麗的誤會 I have been asked why shallow frying technique is often used in Cantonese 切出比髮絲還幼的麵線 Many people have asked me about the secret of how to make the Golden thread The making of a thread of thinner-than-hair noodle noodle. Indeed, the knife and the ingredients of noodles, like eggs and flour Cuisine. Does it violate the modern belief of healthy diet? Frankly, there has 許多人問我製作 穿針引線金線麵 的秘笈 其實我所用的 been a misunderstanding of Chinese cooking. 刀 製麵的材料如蛋 麵粉等都只是尋常貨色 而麵糰材料的 The term shallow frying refers to fully submerging ingredients in hot oil, and quickly stir-frying them with other seasonings. This is a professional technique 比例不在此詳述 但刀功心得倒希望可分享一下 因這全靠艱 苦練習所得的技術而成的 所謂油泡 是指將食物原料在熱油中浸泡至熟 並迅速翻炒調 that a chef is required to be very competent in, and if handle with care, the 每份做麵的麵糰重量不超過 200 克 太多會難以控制份量 濕 味的烹調方法 屬一種專業技術 控制得宜便不會產生肥膩之 food will not appear greasy and oily. Just like the process of food selection, 度及幼滑度 6 小時內用陰力 擀 麵 2 次 但要緊記 三光 ( 光 感 無論在選擇適當的食材 刀工的配合 調芡的技巧 火候 carving skills, sauce making and heat control, these are all crucial techniques. 滑 ) 就是麵光 手光 盆光 否則做出來的麵就因濕度而有所 The final touch of the dish should also be done in a skillful manner. Otherwise, 差異 而切出來的麵線 每碗重量大概約 3 克 the quality of the food will be affected. 切麵的要求非常講究 首先麵糰要壓得夠薄而平均 像牛油紙 High quality ingredient should be used for shallow frying, such as fresh fish, 般薄得透光 鋪在報紙上還可以看到字 切麵前將數幅麵皮疊 的運用方面 它都要求使用者有一定的廚藝造詣 使原料經過 泡油之後 能一氣呵成的進行烹調 當中任何步驟有些微的偏 失 菜餚的品質都會有著明顯的分別 油泡菜式對原料品質要求較高 通常新鮮的魚肉 魷魚 蝦 肉 田雞 響螺等 都適用於製作油泡美食 油泡班球 油泡 田雞都是當中表表者 squids, prawns, frogs, conches etc. Sautéed garoupa fillet and sautéed frog 上 緊記必要心定 手快 因麵皮太薄 一遇空氣便在短時間 are notable dishes that can best demonstrate this technique. 內被抽走水份 從而變硬便很容易破爛 切麵時需高度集中視 The timing for shallow frying ingredients should be short and controlled. Therefore, the chef s technique in carving is very important, especially for the 油泡菜式對刀工處理的要求也很嚴格 因為加熱的時間較短 sake of presentation, equal sizes and thickness are strictly required. It takes 速 材料的大小和厚薄必須均勻 這就需要有刀工的處理經 years of hard work before a chef can manage the technique of floral carving for 驗 才能令菜品的造型變得美觀 油泡鮮魷的花刀 油泡螺片 squid and thin slicing of conch. 的薄切 都是下過一番苦功才有的效果 Regarding the heat control and seasoning of ingredients, both steps are carried 至於火候的控制及調芡技巧 則是同時運用的兩個工序 進行 泡油時 要因應食材的大小和厚薄選用陰油或滾油 以油泡班 球為例 油滾後把班球放入 泡浸約一分鐘至八成熟就可以 out at the same time. The chef needs to decide whether hot oil or boiling oil should be used according to the size and thickness of the ingredient. Take sautéed garoupa fillet as an example, the ingredient should be put in boiling oil for one minute or until the meat is cooked to medium well. Stir-fry with 線及精神 還要紮穩馬步 控制呼吸 下刀才可準確無誤 保 持耐性一下一下地將麵皮切成髮絲般的麵條 而金線麵質地脆 弱 不能做得過長 否則很易斷 過程中也不可手震 說話及 大力呼吸 更小心不可將汗滴在麵皮上 否則不合衛生之餘 也會弄出破洞影響麵線的賣相 2.Capable of threading through the eye of a needle: According to the previous record, a thread of Golden thread noodles is only 0.067mm, thus at least 42 threads of noodles can be threaded through the eye of a needle. 3) 切麵點火 麵線乾身而不易折斷 幼細得可用火燃點 3.Capable of lighting fire: The noodles are dry and not easily be snapped in two, they are thin enough to be lit by fire. 4) 細如髮絲煮不斷 此麵線一般只需烹煮10數秒 煮後不會成糊 狀或溶解 相反是條條口感分明 保存麵條彈性 而成功的 the ingredient from being over-cooked or under-cooked. For a better control, 芡 邊炒邊下芡汁 為食材包上濃薄一致的保護膜 有芡不見 chefs usually have the seasoning sauce ready before cooking, so that it can be 針線麵 即使泡在水中 2 天亦不會發脤 食時可用筷子一箸箸 added throughout the stir-frying process. A thin layer of sauce will gradually 夾起 處理油泡食物 導致一些食物失去本色原味 更引來不必要的 誤解 實在是令人遺憾的 form around the food, and when it is no longer visible, your dish is complete. 能夠做到以上四點 秘訣就是 穩 狠 準 諸位可嘗試先 This is also one of the most important and basic techniques in shallow frying. 用蘿蔔 報紙或大頭菜以每天最少 3 個小時去練習刀功 直到 Unfortunately, many chefs misunderstand the function of shallow frying and 稍有所成 力度 眼光可控制自如的時候 才再搓麵皮練習 regard it as a deep frying process. The result is discoloration of ingredient and loss of authentic flavour, which is a pity. 質地不適合做針線麵的 都可用來做雲吞皮 擔擔麵 不會有 半點浪費 順帶一提 個人在製湯底的心得是 清澈見底 以老母雞 西施骨 火腿 鮑魚用燈芯火熬 12 個鐘而成 雞湯味香鮮甜而 色澤透徹 這才可看得見針線麵的幼細 以及感覺到放於口中 的順滑質感 而在夏天時加上 夜香花 更是絕妙的配搭 60 A bowl of golden thread noodles should meet four criteria to be successful: 2) 切麵穿針 按早前紀錄 金線麵麵身只有 0.067mm 穿於 針孔最少可穿 42 條麵線 seasoning sauce and the food will be cooked to well done. This step prevents 變成油炸般的工序 甚至濫用油泡這種技藝 以紅燒的方法來 The cutting of noodles requires particular attention. First of all, press the dough to a thin layer evenly to make it thin like a piece of greaseproof paper, pervious to light that you can read the words when placing it over the newspaper. Then, pile up a few layers of dough before cutting the noodles. Remember to be calm and to move swiftly because the dough is very thin and can easily dry up in a short period of time after it is exposed to air. It will become hard and break easily. One should highly concentrate their sight and mind when cutting noodles. Stand in horse-riding posture firmly, control the breath and be patient to accurately slice the dough into hair-like noodles one by one. Texture of the noodles is fragile, so they cannot be too long. Otherwise, they will be easily snapped in two. During the process, avoid shaky hands, speaking and strong breathing. One must also avoid dropping any sweat on the dough, which is not hygienic and the hole left on the noodles will affect the food s appearance. 1) 隔皮看報 麵粉皮薄得透底見字 但不能久放 以免水份流失 未熟 為了能隨意調控時間 廚師們通常採用預先調好的碗 可惜 有些廚師不明白這個道理 未能掌握當中竅門 將油泡 Each portion of dough is nothing more than 200 grams, for it will be hard to control the volume, humidity and smoothness if overweighed. Knead the dough twice lightly within six hours, but bear in mind with three smoothness which are - smoothness of dough, smoothness of hands and smoothness of the basin, otherwise, the quality of noodles will be different due to the humidity. The weight of each bowl of noodles is roughly about 3 grams. 1.Capable of reading words through the dough: The layer of dough is thin enough that one can read words through it, but avoid laying for too long to prevent from drying up. 一碗成功的針線麵要做到四大準則才算成功 了 餘下的就在勾芡時加熟 否則做出來的菜餚不是過火就是 芡是油泡菜式的基本要求 etc, that I use are only of common quality. Though the proportion of the dough s ingredients will not be discussed in detail here, I wish to share some tips of the cutting skill which totally relies on the technique resulting from arduous practice. 4.Capable of long time cooking without breaking: This kind of noodles needs only some ten seconds to get cooked. It will not become mushy nor dissolved after cooked. Contrarily, clear and elastic texture remains. Successful Golden thread noodles do not expand even if it is soaked in water for two days, and can be held by chopsticks in clusters. To meet the above requirements, the secret is to be stable, ruthless and accurate. You can try to practice the cutting skill with radishes, newspapers or turnips, for at least three hours every day. After you have acquired the skill and can control the strength and vision freely, then practise with dough. The dough can be used to make wonton wrappers or dandan noodles, even if its texture is not suitable to make Golden thread noodles. Don t waste anything. By the way, my tip of making noodle-serving soup is to make it crystal clear. Simmer a hen, spare ribs, hams and abalones for 12 hours, the chicken soup will smell good, refreshing and limpid, through which the thinness of Golden thread noodles is visible and the smooth texture can also be felt in mouth. In summer, add some night-fragment flowers in the soup would make an even more amazing combination. 61

33 Vinexpo Asia-Pacific 2010 享譽全球之葡萄酒展覽重臨香港 Vinexpo Asia-Pacific World Acclaimed Wine Trade Show Back to Hong Kong Vinexpo Asia-Pacific 行政總裁 Robert Beynat 先生向在場人士講解最新 Vinexpo/IWSR 的調查結果 Mr. Robert Beynat, Chief Executive of Vinexpo Asia-Pacific presented to the audience the result of the Vinexpo/IWSR survey result. 香港文華東方酒店雙喜 孔雀廳 Pheasant - Peacock Room, Mandarin Oriental Hotel Hong Kong 記者會詳情及 Vinexpo / IWSR 調查結果 For more about the Press Conference and Vinexpo / IWSR survey result, 請瀏覽 please visit: 全球的目光, 早已落在中國身上 大家的興趣所在, 除了國家地理文化外, 就是那 13 億龐大的人口和其所能建立的市場 這個 金磚四國 的要員, 她的魅力正在葡萄酒的世界綻放, 特別是在香港取消葡萄酒徵稅後, 整個葡萄酒圈驟然蓬勃起來 在近月的連串活動中, 不難發現國際酒類同好怎樣迎接這 中國熱 世界著名葡萄酒作家 Jancis Robinson 的著名經典之作 世界葡萄酒地圖 將於年中首次出版簡體中文版 而原產法國波爾多的 Vinexpo Asia-Pacific 亦即將於連續第三屆於香港舉行, 以方便在亞洲的一眾參觀人士及買家 地大物博, 真的貼切地形容中國, 想到的 想不到的也能在此發現 根據 Vinexpo/IWSR 研究調查顯示, 中國已於 2008 年晉身十大葡萄酒消耗國, 並以釀造國的身份, 帶領我們更深入了解 中國製造 的葡萄酒國度 從與匯泉的訪問中得知新興葡萄酒怡園酒莊深受國際銀行家的歡迎 ; 然後是中國最大葡萄酒生產商之一王朝酒業, 親身告訴大家在中國的版圖上, 確實擁有釀造葡萄酒的土壤 人才和技術等條件, 從而擠身十大 中國成為十大釀酒國的事情好像已經發展得很順利, 可是故事並未告一段落 對中國的葡萄酒貿易商 消費者來說, 關於葡萄酒的資訊很多, 而且已到達泛濫的地步, 其資訊的真假確實存疑, 香港作為在葡萄酒界裡一個積極和開放的參與者, 確實能夠這方面成為葡萄酒的資訊和教育中心 而位處於市區的 香港世界葡萄酒中心 正正看準香港這優勢, 為業界提供合適的葡萄酒教育, 讓更多人了解這從尼羅河承繼來的佳釀 現在看來, 中國的市場已萬事俱備, 相信葡萄酒在這市場的發展將會變得越來越興旺 THE GRAPE WINE Second "Discoveries Winemaker Tour" Wine Dinner Programme Set to Go SimplyLife FOODPLACE 詳情請瀏覽 For details please visit: 葡萄酒大師 Jancis Robinson 首推中國版藏書 Jancis Robinson MW Launches First Edition for China 港島香格里拉大酒店龍蝦吧 Lobster Bar & Grill, Island Shangri-La Hotel 詳情請瀏覽 For details please visit: The arrows are pointing North. Yes, that s China. The world s focus is indeed concentrating on the populated, everexpanding country, and of course, the consumption market that supports it. The growing interest to this BRIC country is significantly represented in the wine industry starting from the elimination of wine tax in Hong Kong, at which the wine society has all the way activated. Going through the months events, it s not difficult to find how people from all over the world cope with the China trend. First there is the renowned wine author Jancis Robinson MW, whom has her top-of-the-shelf classics The World Atlas of Wine first published in simplified Chinese. Then the famous Vinexpo Asia-Pacific wine show, originated from Bordeaux, return to the city once again for the third consecutive edition, realizing the fact of the huge amount of potential visitors and buyers from Asia. Furthermore, according to the latest Vinexpo/IWSR survey, that China reaches top ten, as a wine producing country, bringing us to the deeper exploration into wines made in China. So here we go, we had learnt from major wine trader and distributor Telford of the impressive story between Grace Vineyard and the international bankers. Further stepping onto the ground of our Motherland, we encountered Dynasty Fine Wines, one of the leaders in the wine producing industry in China, getting to know the fact that there are indeed the terroir, human resources and technology that enable China to hit the top ten. The story seems to have completed at this stage, as we can conclude China is one of the most influential parties in the wine society. Yet what is left and probably still a concern to many in the wine business is information about wine is not inadequate, but simply over-flowing to the extent that very often the genuineness of the information comes to doubt. Hong Kong, being an active and open player in the wine industry, thus emerges in a sense as wine information and education centre. Taking this into consideration, the Hong Kong Wine Centre, located in one of the urban districts, aims at playing such role, serving as the educator for people in business to learn and understand the inherited liquid from Nile. So now, having everything ready and on the go, the optimism in wine development of this flourishing region on Earth is set to grow bigger and brighter. text & photo ~ Carmel Yip [email protected] 63

34 The Grape Wine 酒之達人 WALK THROUGH THE VINES 酒訪見聞 意大利把葡萄越種越高 南非開普敦葡萄園主抵制開礦計劃 New Member of Organisation of Vine and Wine: India Lighter and Greener Champagnes 意大利上阿迪傑 (Trentino-Alto Adige) 地區的葡萄種植者注重生物動力學的研究, 他們開始把葡萄往高處種植以躲避氣候變暖給葡萄帶來的影響 在舊金山一個以品嘗意大利最北端葡萄酒為主的品酒會上, 一家有著 400 多年生物動力酒廠的老闆說, 一些葡萄種植者把葡萄種得越來越高, 這樣可以抵禦由於全球變暖給葡萄帶來的不利影響 他說 : 幾乎所有的葡萄種植者都希望自己的葡萄種得越高越好,1,400 至 1,800 英尺, 甚至更高 在上阿迪傑葡萄園大多在海拔 650 至 3,250 英尺之間, 因為這樣可以帶來多樣性的小氣候 葡萄酒廠也正在使用生物動力來應對氣候變暖 一家葡萄酒廠表示他們掌握著葡萄生長的周期, 可以實現葡萄以較低的糖分和較高的酸度成熟 上阿迪傑地區的葡萄莊園較早的掌握了氣候變暖對葡萄種植的影響, 因此當該地氣候變暖時, 他們就不斷改變葡萄種植地區的海拔高度 由南非中央能源基金投資建立的非洲礦業開發與金融公司已經申請在斯泰倫博斯 德班維爾和 Kuils 河區勘探開發錫 鋅 銅 錳 銀等 由於申請被暫時接受, 引發了強烈的反對浪潮 眾多葡萄酒生產商, 開普頓釀酒師協會 南非葡萄酒協會 S t e l l e n b o s c h 和 Durbanville 葡萄酒旅遊協會, 以及野生動植物保護團體都對此專案表示強烈反對 酒鄉保護組織隨即建立並號召 3000 多名關注者在 Facebook 上發起合法行動來應對採礦計劃 非洲礦業開發與金融公司其後宣佈 由於商業戰略的原因 撤銷申請 申請的撤銷同樣引發了大範圍的評論 該決定真是大快人心, 約翰葡萄酒公司的格裏約翰說道 對此計劃的反對程度空前, 成千上萬的反對者以及包括簡西絲 羅賓遜 (Jancis Robinson) 在內的諸多國際葡萄酒評論家在互聯網上發表了自己的意見 India, one of the growing wine markets, will soon become the first Asian country to join the Paris-based International Organisation of Vine and Wine (OIV). Speaking at the 18th Vinitaly Concorso Internationale at Verona Federico Castellucci, the director general of OIV, said the organisation was looking forward to welcoming India as a full member in a few months and was delighted to have India as the first Asian country to become the member without being an observer. "India is one of the wine key markets of the 21st century and it has medium sized, boutique wineries which will benefit a lot from the membership. Participating actively in the international normative process as a OIV Member, enables the member both to regulate a sector in rapid development, but also to secure its consumers and facilitate international trade. China and Japan are also interested in getting the membership of the organisation, but through different provinces or private organisations, which is not allowed as OIV membership is open only through the governments. All the wine producing nations - a total of 43 nations - are members of OIV. Membership of OIV is based on the production volumes of the member nations. The next annual General Assembly for OIV will be held in Turkey in 2011 and India is expected to be invited as a member state. France s champagne houses pulled off a notable marketing coup as they cut transportation costs. The Interprofessional Committee of Champagne Wine (CIVC) - the industry s trade association - said it had adopted a new standard bottle weighing 835 grams, down from 900 grams, in a move that will cut greenhouse gas emissions. Designed by specialist French glass makers, the bottles must be able to resist pressure of 20 kilos per square centimetre. The CIVC said the 65 gram reduction in weight was the maximum possible without changing the size and shape of traditional bottles. Pledged to reduce its carbon footprint by 25 per cent by 2020, together with less fuel needed to transport the new bottles, the industry s annual carbon dioxide output will fall by 8,000 metric tonnes - the equivalent to that produced by 4,000 cars, according to the CIVC. Some houses such as Vranken-Pommery have already adopted the new bottles, which they say are cheaper and just as solid as the traditional ones. According to one estimate, producers claim to be able to load 4,000 more bottles on every lorry. This could mean 3,000 fewer lorries on the road every year for the champagne industry as a whole. The lighter bottles have been the subject of a two-year experiment to verify that there is no risk of them exploding in drinkers faces. 全球葡萄酒業面臨巨變 美國加州酒商直面新的葡萄酒市場 一份新的行業報告指出, 法國等傳統葡萄酒生產國必須在擴大國內消費的同時, 加大力度發展出口 法國對外貿易部 (CNCCEF) 近日公布了一份題為 走向 2050 年的葡萄酒世界 的報告 該報告警告稱, 以巴西 印度和中國為首的新世界生產國將成為法國的主要競爭對手以及未來的行業領軍者 這些國家葡萄酒業的不斷發展壯大, 將在為傳統葡萄酒生產國帶來機遇的同時, 也帶來嚴峻的挑戰 報告指明了未來 40 年葡萄酒業將面臨的主要問題, 包括市場需求 消費趨勢 氣候變化 葡萄酒生產等方面 目前, 法國葡萄酒主要把重心放在出口方面, 該報告警告稱, 法國葡萄酒業應當加大力度刺激國內市場, 扭轉國內葡萄酒消費持續下滑的局面 報告同時指出, 全球葡萄酒需求重心已轉向 3 大主要地區 : 中國 印度 東南亞 ; 北美 拉美 ; 地中海地區 北歐 俄羅斯 但新的葡萄酒消費群體並不固守於延續了幾個世紀的傳統消費模式, 缺乏對傳統葡萄酒的忠誠度 這份報告將全球葡萄酒生產區域分為 3 部分 : 歐洲 以美國 澳洲 南非為主的 新世界 以及包括巴西 印度 中國 北非和東歐在內的 新新世界 新新世界 將成為葡萄酒消費的 黃金之域, 其中巴西 中國和印度將佔據全球葡萄酒貿易領先地位 最後, 該報告還預言, 葡萄酒行業將像啤酒和烈酒一樣, 經歷一次大規模的整合, 由此催生大批葡萄酒生產商, 以進口原酒生產適合當地消費者口味的產品 根據一份最新的市場研究報告, 美國的葡萄酒商們正在受到消費者要求葡萄酒降低價格以及大量的廉價進口葡萄酒的雙重夾擊 在過去的 2009 年, 美國的葡萄酒消費者們正在轉向廉價葡萄酒市場 一個明顯的例證是, 每瓶 15 美元以上的高級餐酒的銷量下降了約 10%, 而每瓶 30 美元以上的葡萄酒的銷量更是下跌了 15% 理論上, 加州的葡萄酒商們是可以向消費者提供廉價的 果味濃重的葡萄酒的 可實際上, 還沒等加州的酒商反應過來的時候, 來自智利 澳洲等新世界國家的廉價葡萄酒已經開始蜂擁而入 他們大量的廉價葡萄酒迅速的填滿了整個美國市場 在 2010 年, 葡萄酒的銷量以及價格應該相比 2009 年有所改善, 但是另一個強勁的對手將會出現在美國市場, 它就是整個歐洲葡萄酒對於美國的出口, 大多數人預計歐元將會不斷貶值 所以說, 加州精緻 昂貴 出產高級葡萄酒的酒商在 2010 年將會繼續的受到衝擊 而新世界的新星阿根廷的葡萄酒市場卻在 2009 年出現了戲劇性的變化 由於嚴重的乾旱, 在 2009 年, 阿根廷的葡萄酒產量下降了 23%, 而出口量則下降了 34% 出口下降中最多的是散裝酒, 瓶裝酒的出口量還有所上升 所以儘管出口量下降巨幅下降, 然而阿根廷葡萄酒的出口額僅僅下降了 1.3% 創新網上葡萄酒資料庫 WineMcGee.com 宣佈, 該網站和 Wine.com 進行整合, 並創造出一個新的葡萄酒資料庫, 包括 4 5, 多種葡萄酒的風味概述 食品搭配 專業評級和消費者評價 這個葡萄酒資料庫拓展了 WineMcGee.com 的品酒 個人葡萄酒管理和社交技術 能夠接入 Wine.com 上大量葡萄酒內容目錄的 Wine.com API( 應用程式介面 ) 為這一整合提供了支援 WineMcGee 創始人 Michael Siegler 表示 : 這個新的資料庫讓我們能夠以來自 Wine.com 的內容補充我們當地的品酒會 餐館和葡萄酒釀造廠名單, 並讓我們能夠提供過去不存在的工具 舉個例子, 用戶可以在參加當地品酒會之前列印出品酒表格, 然後返回網站, 隨後評論或購買葡萄酒 WineMcGee.com 正在專注於構建工具讓用戶能夠查看葡萄酒經歷和學習到更多的葡萄酒知識 該公司即將完成新酒窖管理軟體的開發 葡萄酒鄉度假的規劃以及與當地餐館和零售商的進一步整合 64 65

35 The Grape Wine 酒之達人 EXPO EXPLOR ATION 博覽情報 Vinexpo Asia-Pacific 2010 共同探索熱誠的葡萄酒世界 Explore the Passionate and Professional World of Wine At Vinexpo Asia-Pacific 2010 這裡是葡萄酒的世界和一群充滿熱誠的葡萄酒愛好者 - Vinexpo overseas 主席 Dominique Heriard Dubreuil 女士 It s all about the wine world and meeting the passionate people from this world. - Ms. Dominique Heriard Dubreuil, Chairman of Vinexpo Overseas. 兩年一度的葡萄酒業界盛事, 由 Vi n e x p o 精心策劃的 Vinexpo Asia Pacific 將連續第三度重臨香江, 於今年 5 月 日假香港會議展覽中心, 帶領各酒業同好探索這專業且熱誠的葡萄酒世界 自 2008 年起取消葡萄酒徵稅後, 香港瞬間進佔亞洲葡萄酒市場的領導地位 由 2004 至 2008 年, 香港的葡萄酒消耗量上升超過 75%, 葡萄酒已不再是 身外物, 而是成為了香港人日常生活的一部份 根據 Vinexpo/The IWSR 研究報告顯示, 香港的適齡飲酒人口的人均年消耗量高達 3.6 公升, 遠超過日本和新加坡, 進一步鞏固其 亞洲葡萄酒中心 的優勢 香港 通往亞洲的便利之門 在 Vinexpo, 我們就是希望參加的人士去感受葡萄酒世界的熱誠, 與一群熱愛美酒的業界人士打交道, 並且分享交流與美酒相遇的經驗 Vinexpo Overseas 主席 Dominique Heriard Dubreuil 女士和我們分享說 有鑑於香港優越的地理位置, 以及發展一日千里的亞洲葡萄酒市場, 香港再一次成為是次葡萄酒及烈酒商貿展的東道主 Vinexpo 葡萄酒貿易的互動舞台從 1998 年首次走出法國波爾多,Vinexpo Overseas 曾在紐約 芝加哥和東京舉行, 讓葡萄酒生產商與這些擴展中的葡萄酒市場有更緊密的接觸及交流, 也提供更多 更快捷的機會給新市場了解葡萄酒的世界 Dubreuil 女士進一步解釋 : Vinexpo 的首要目的是促進葡萄酒的商貿發展, 讓各酒商能夠擴大他們的業務 聯繫和市場 而參觀人士在一連三天的 Vinexpo Asia-Pacific 裡能夠與各地的葡萄酒生產商面對面交流, 更深入了解和投入葡萄酒的領域, 並通過這些機會增加對葡萄酒的學習和認識 Held every two years, Vinexpo Asia-Pacific 2010 is set to return to Hong Kong for its third consecutive time. From 25th to 27th May, the world s leading wine and spirit exhibition welcomes you to explore the world of wine at the Hong Kong Convention and Exhibition Centre. The exemption on wine duty since 2008 enables Hong Kong to climb up the stairs in a fortnight and becomes the leading figure in Asia s wine market. With an increase on wine consumption of over 75% from , wine is no longer an outside element, it has now emerged as a daily element of Hong Kong people. According to Vinexpo/The IWSR study, an annual per capita consumption of 3.6 litres of this city enables Hong Kong to significantly stay ahead of Japan and Singapore and to bear the title Asia s wine hub. Hong Kong Impressive Gateway to Asia In view of the growing potential of the wine market in Asia, specifically the China and Hong Kong, Vinexpo has once again decided to host the renowned wine show in Hong Kong, the strategic location of the expanding market. As stated by Ms. Dominique Heriard Dubreuil, Chairman of Vinexpo Overseas, Vinexpo is all about meeting passionate people in the world of wine, to experience and share the passion for wine. Vinexpo Interactive Platform for Wine Trade Having organised in places such as New York, Chicago and Tokyo since 1998, the idea of moving such well-established wine trade show all the way from Bordeaux in France to Asia is to allow producers to come closer to an expanding market and, vice versa. The No. 1 purpose of Vinexpo is to enhance the wine business in which professionals from the wine trade can expand their businesses, contacts and markets, said Ms. Dubreuil. During the three-day show, visitors are able to involve more into the wine business and get direct contact with the wine producers from around the world. Such opportunity also serves as a channel for wine learning and education. Pavilions Nations and Companies Showcase Companies from all over the world will exhibit individually or in national pavilions. The US, Spain, Chile and Germany are significant participants. Sites are also reserved for Italian, Argentinean and Romanian pavilions, as well as for companies and regions of China and South Africa

36 The Grape Wine EXPO EXPLOR ATION 博 覽 情 報 酒 之 達 人 展位及展館 釀酒國和釀酒商的櫥窗 來自全球各地的參展公司將於獨立展位或國家展館內展示其商品 美國 西班牙 智利和德國為本屆四大參展國 而意大利 阿根廷 Vinexpo Asia-Pacific 學 院 日 程 表 及羅馬尼亞的國家展館 以及來自中國和南非多個地區和公司都是 Vinexpo Asia-Pacific Academy Programme 矚目之選 一如以往 法國酒廠的參展陣容將龐大雄厚 多個著名酒區包括波爾 多 勃艮地 香檳區 阿爾薩斯 朗基多克 隆河谷地 松塞爾 干 邑區以及熱爾省等也能找到其蹤影 除以上各品牌的獨立展位外 法國食品協會 Sopexa 亦會設立法 國展館 介紹該國其他出色的釀酒公司 女士 葡萄酒市場關鍵之一 今年的 Vinexpo Asia-Pacific 再一次將繼續推廣鮮明的女性形象 強 調亞洲女性不斷提升的社會地位及其在專業生活 社交圈子及文化活 動的重要性 Dubreuil 女士道出女性對葡萄酒市場的影響 女性較 容易接受和勇於嘗試新的事物 而這好奇心正正是通往探索葡萄酒之 路的鑰匙 因此對酒商而言 女性確實可左右大局 Vinexpo 學院 葡萄酒的普及教育 French producers will as usual be present in large numbers. Famous wine regions Vinexpo 其中一個核心價值是加強各地的葡萄酒教育及認知 這亦是 from France include Bordeaux, Burgundy, Champagne, Alsace, Languedoc, Côtes du Vinexpo 決定在亞洲舉辦商貿展的一大因素 因此 Vinexpo 學院將於 Rhône, Sancerre, Cognac, and Gers will be exhibiting. Vinexpo Asia-Pacific 2010 帶來多個特備研討會和品酒活動 當中 Alongside these individual stands, a French pavilion managed by Sopexa will also 包括 介紹新產品 提升品酒技巧 美食與葡萄酒配搭 嶄新銷售策 bring together many French wine-producing companies. 略 消費者趨勢以及亞洲市場運作特色等 Women A Decisive Factor for Wine Market 除了各項品酒活動之外 舉辦單位亦提供一個為期 3 天 共 5 小時的 Vinexpo Asia-Pacific 2010 has once again adopted a feminine image for the exhibition, 證書課程讓有興趣人士報讀 而著名拍賣行 佳士得 的葡萄酒部國 際主管亦會為參加研討會人士講解葡萄酒拍賣 emphasizing the increasing importance of the Asian women s role in society, professional life and culture. Explained by Ms. Dubreuil, women play a decisive role for wine trade in opening new wine market. Women are more relaxed in experiencing and trying new things, such curiosity is the key to discovery in experiencing wine. The input Vinexpo Asia-Pacific 2010 更多空間探索更多意料之外 of women thus becomes one of the considerations for traders in the wine market. 今年 Vinexpo Asia-Pacific 吸引了來自約 30 個國家 共 800 個參展商參 Vinexpo Academy Extensive Education on Wine 加 而展覽場地面積將達到8,500平方米 提供更多空間讓參展商和與 To enhance wine knowledge and education in the expanding Asia market, which is 會者於這三天的商貿展中帶動商機和尋找葡萄酒意想不到的世界 also the focal point of Vinexpo to hold the exhibition in the Asia-Pacific region, the Vinexpo Academy will once again feature a number of specific conferences and masterclasses including presentations on new products, developing tasting skills, pairing food and wine, new sales techniques, consumer trends and understanding how 日期 5 月 日 the Asian markets work. 時間 9.30am 6.30pm In addition to the tasting sessions, a five-hour course will be available for interested 地點 香港會議展覽中心展覽廳 1 parties to enrol and obtain a diploma within the three-day exhibition. International 網址 Dates: May 2010 Hours: 9.30am 6.30pm Venue: Hong Kong Convention and Exhibition Centre Hall1 Website: 68 Head of renowned auction house Christie s from London will also be present at one of the seminars explaining to audience the phenomenal wine auctions in Asia. Vinexpo Asia-Pacific 2010 More Space More Discoveries Attracted 800 exhibitors from around 30 countries, this year s Vinexpo will occupy a total of 8,500 sq. m of floor space, allowing more space for exhibitors and visitors to fully take advantage of the three-day show to generate business opportunities and discover more about the world of wine. 請瀏覽 For complete programme details, please visit 69

37 The Grape Wine EXPO EXPLOR ATION 博 覽 情 報 酒 之 達 人 The Pavilion You Can t Miss - Italian Pavilion & Region Veneto Area 意大利釀酒史源遠流長 可追溯到 4,000 千年以前 屬舊世界葡萄酒 Italian winemaking heritage can be dated back to 4,000 years ago. Comparing with 生產國 她擁有過千種的葡萄品種 加上各具特色 多如恆河沙數的 other Old World wine, Italian wine is marked by diversity. With thousands types of 不能錯過的意大利館及威尼托大區展廳 家族酒莊 使意大利葡萄酒自成一格 口感更為豐富多變 與其他舊 wine grapes being grown in the country, and the myriad family-operated wineries, it is 世界葡萄酒相比 它有著截然不同的風味 尤以白酒近年成為中國女士們的新寵 IWSR預計白酒消耗量將 持續上升 於2013年佔整體中國葡萄酒銷售額約42 位於意 大利東北部的威尼托酒區 以出產白酒聞名於世 年產達DOC (Denominazione di Origine Controllata) 標準的白酒比紅酒更多 此酒區的攤位在今年的意大利展廳中勢必倍受矚目 the variety that makes the Italian wine unique and interesting. As more Chinese women are developing a taste for white wine, the proportion of white wine consumption in China is expected to rise to 42% from , says the IWSR. Veneto, located in North-eastern Italy, a wine region which produces more white wine than red wine under DOC (Denominazione di Origine Controllata), its booths will surely become the highlight of this year at the Italian Pavilion. Veneto is a member of the three prominent and highly productive wine regions known 威尼托與其餘兩個著名且產量豐富的葡萄園產區被統稱為 威尼斯三 collectively as Venezie, which leads the way in crafting modern wines in Italy. Being 區 是意大利國內具領導地位的葡萄酒產區 此區的 DOC 葡萄酒 the biggest DOC wine producer of the three, the region is also home to the prestigious 產量全國最高 就連在意大利國內銷量數一數二 享譽國際的白酒 Soave wine, one of the top-selling wines in Italy, adored by many all over the globe. Soave 其原產地也正位於威尼托 蘊含著悠久的釀酒史 世代相傳 的家族酒廠遍佈於威尼托周邊 平常絕不隨便開放給沒有預約的人士 參觀或試酒 今年 5 月 參觀 意大利館及威尼托大區展廳 之時 謹記別錯過了威尼托的攤位 把握機會在香港品嚐一下於當地也難得 Veneto is a prime wine region rich in history. The generations-old wineries surrounding the city centre normally do not open their premises or offer on-the-spot samplings for visitors. So do not miss the chance in this coming May. When strolling along the booths displaying wine from the nine regions of Italy, be sure to check out the Veneto ones, and have a taste of the charming Veneto wine, right here in Hong Kong! 一試 獨具迷人個性 琳瑯滿目的威尼托葡萄酒 要真正了解意大利酒的迷人之處 除了在展位內品嚐各區美酒外 To truly understand the fascinating details of Italian Wine, apart from tasting the 也可以參加由意大利商務專員公署籌辦的 3 個研討會 其資料詳情如 wonderful wines served inside the pavilion, you may also consider to join the 3 下 seminars organized by the Italian Trade Commission. 研討會一 Seminar 1 研討會三 Seminar 3 日期 Date: 25/05/2010 (Tue) 日期 Date: 26/05/2010 (Wed) 時間 Time: 13:30 15:00 時間 Time: 13:30 15:00 地點 Venue: Room 104/105, Vinexpo Academy 地點 Venue: Room 104/105, Vinexpo Academy 主題 Topic: The Sangiovese: how many varieties? 主題 Topic: Franciacorta - Trento: 葡萄酒愛好者有福了 意大利國家展團繼 和 2008 年於 Wine-lovers will soon have a chance to whet their sophisticated palates at the 亞太區國際葡萄酒及烈酒展覽會 (Vinexpo Asia- Pacific) 成功參 Italian Pavilion & Region Veneto Area at Vinexpo Asia-Pacific Following 展並獲一致好評後 今年將載譽重來 於 5 月 日在香港會議展 the tremendous success in 1998, 2006 and 2008, Italian Pavilion will once again 講者 Speaker: showcase the marvelous Italian wines to the wine lovers and traders in Hong Dr. Giuseppe Martelli, General Director of Assoenologi 講者 Speaker: Kong. Don t miss it during the exhibition, which held from May at Hong Kong Mr. Lau Chi-Sun, Chief Editor of Wine Now Monthly Dr. Giuseppe Martelli, General Director of Assoenologi 覽中心為喜愛葡萄酒的朋友獻上美妙的意大利酒 在意大利商務專員公署的率領下 意大利國家展團也會列陣其中 並 於展覽廳 1D 面積達四百平方米的 意大利館及威尼托大區展廳 中施展渾身解數 感動訪客們的味蕾 在意大利的 20 個釀酒區中 有 9 個釀酒區的公司會參與國家展館 當中包括艾米利亞 羅馬納 Convention and Exhibition Centre. This year, more than 60 Italian wineries and exporters will gather at the pavilion comparing two excellent spumante Mr. Lau Chi-Sun, Chief Editor of Wine Now Monthly 研討會二 Seminar 2 hosted by the Italian Trade Commission, under the roof of Hall 1D inside the exhibition 日期 Date: 26/05/2010 (Wed) centre. Visitors may journey through nine of the twenty regions of Italy in the pavilion, 時間 Time: 10:00 11:30 (座位有限及只供專業人士參與) (Seats are limited and for Trade only) 費烏利 威尼斯 朱利亞 倫巴第 馬爾凱 皮埃蒙特 托斯卡納 namely, Emilia-Romagna, Friuli Venezia Giulia, Lombardia, Marche, Piemonte, 特倫迪諾 上阿迪傑 翁布利亞以及威尼托 除此之外 其他釀酒區 Toscana, Trentino Alto Adige, Umbria, and Veneto, enjoying the different yet 地點 Venue: Room 106/107/108, Vinexpo Academy 的公司也會各自於 Vinexpo 內展出 眾參展商將會帶領訪客漫遊於各 extraordinary Italian wine experiences in an area of 400 square meters. Companies in 主題 Topic: Venetian Native Grape Varieties: 個不同酒區 並親自品嘗各款風味獨特的意大利佳釀 other regions will also showcase their wines individually in the exhibition. 據展覽會主辦商表示 亞洲 尤其是中國 包括香港 及印度 已 According to the organizer of the exhibition, "Asia, particularly China (including Hong 講者 Speaker: Italian Trade Commission Ms. Kwan 經成為全球葡萄酒及烈酒業界最舉足輕重的發展市場 中國和香港 Kong) and India have become key growing markets for the world's wine and spirits Mr. Giulio Liut Director of Unione Consorzi Vini Veneti D.O.C. 電話 Tel industry." The sales of Italian wine in both China and Hong Kong market is continuing Mr. Lau Chi-Sun, Chief Editor of Wine Now Monthly 電郵 [email protected] 近年對意大利酒的需求增長迅速 使意大利成為本地最大的葡萄酒進 口國之一 2009 年 意大利進口本港的紅酒總值達 1,100 萬美元 白 酒 196 萬美元 葡萄汽酒 香檳除外 47.5 萬美元 意大利葡萄酒產 量一向佔著全球供應量的最前列位置 根據國際葡萄酒及烈酒研究機 構 The International Wine and Spirit Record IWSR 所進行的市 from Prosecco to Amarone 如欲報名及查詢 歡迎聯絡 : For register and enquiry, please contact: 意大利商務專員公署 關小姐 to grow rapidly, making Italy to be one of the biggest wine exporters of the regions. In 2009, Italy has exported (in USD) 11.1 million red wine, 1.96 million white wine and million sparkling wine (except champagne) to Hong Kong. According to the Supported by: market research company International Wine and Spirit Record (IWSR), Italy is one of the world s largest producers of wine in 場調查報告 意大利葡萄酒產量更曾於 2008 年居全球之冠 70 71

38 The Grape Wine 酒之達人 EXPO EXPLOR ATION 博覽情報 意大利館及威尼托大區展廳平面圖 Floor Plan of Italian Pavilion & Veneto Region Area 以下是各參展公司的資料 (2010 年 3 月 30 日的最新資料 ): Information of participating companies in the pavilion (as of 30 March 2010): 意大利商務專員公署展區公司 Companies in the ICE Booth Area: 威尼托大區展區公司 Companies in the Region Veneto Booth Area: 72 73

39 The Grape Wine 酒之達人 TOAST TO WINE 達人酒記 Browsing through the images of Compañía de Vinos Telmo Rodríguez, we do not find the glamourous, polished Châteaux, nor do we find the close-up of the delicate grapes on the vines; what we can find instead are images of the rocks and mountains, landscapes and scenes of the regions, a very different approach to express the making of wines. Wine should be expressed and reflected in such way, that the landscape, the history and the people are portrayed, as explained by the owner, Telmo Rodríguez himself. 沒有燦爛絢麗的酒莊 綠葉林蔭的園地 更沒有圓潤飽滿的葡萄藤近鏡, 在 Compañía de Vinos Telmo Rodríguez 的圖片中, 只有陡峭的石壁山脈和鄉村景色, 確實是另一種葡萄酒莊的寫照 公司老闆 Telmo Rodríguez 解釋道 : 這正是葡萄酒所應該反映的, 那就是當地的風 土 人 情 Rodríguez 可說是新一代的釀酒師, 在西班牙與法國邊界的巴斯克地區的一個釀酒家庭中長大, 自小玩樂於大自然環境中, 並深受法國藉母親的影響, 曾到法國多處學習釀酒 當中他對布艮地和隆河地區的釀酒理念有深切的體會, 認為每個地區都有其特別合適的葡萄生長, 因此在西班牙也應該以本土葡萄, 釀造像法國一樣具本土特色及代表的葡萄酒 當回到西班牙時, 他決定全心全意投身提倡並推行以土生葡萄釀製的葡萄酒 Pure, authentic, traditional 純樸 真實 傳統真實, 意指純正 原來的本質, 並沒有好壞之分 Rodríguez 認為葡萄酒應該按照前人遺留下來的智慧, 以傳統技術進行釀造, 尤其是在西班牙這釀酒歷史悠久的國度, 即使現在看來這些方法是有其缺點, 也應該被尊重 如在馬拉加, 把葡萄放在竹蓆上在太陽下曝曬的傳統技術已經有過千年的歷史, 可是這方法會令葡萄的香氣被大量蒸發, 但 Rodríguez 仍然繼續採用, 原因很簡單 : 那是前人經過長期的觀察而集合的智慧, 而且該地的葡萄與這技術有著源遠流長的聯繫, 因此繼續採用就是延續和強化了這聯繫 因應不同的土壤環境而種植合適的葡萄是理所當然的事 : 就像法國的 St Émilion, 用的是梅洛 ; 在布艮地, 當然是黑皮諾 ; 而在 Hermitage, 用的是希拉, 這些都是各區生長得最好的本地葡萄品種, 所以在西班牙, 我們也應該好好種植和利用本土的葡萄, 如加爾納恰 (Garnacha) 早熟葡萄(Tempranillo) 青葡萄(Verdejo) 等, 因為那是很自然的一回事 不斷在路上馳騁,Telmo Rodríguez 努力去尋找最適合種植葡萄的土地, 為的就是能夠在不需要任何修飾下釀造出最能反映土壤特性且高質素的葡萄酒 相對興建全新的葡萄園,Rodríguez 反而選擇購買一些古舊, 甚至已被遺忘的葡萄園, 老葡萄樹盛載著回憶, 那是來告訴大家它們真實的故事和原貌 Rodríguez 的葡萄園遍及西班牙的九個地區, 分別是里奧哈 杜埃羅河岸 托羅 瓦爾德奧拉斯 盧埃達 塞夫雷羅斯 阿利坎特以及馬拉加, 每個地區均種植該區最合適的葡萄 如早熟葡萄 (Tempranillo) 格拉西亞諾(Graciano) 和加爾納恰 (Garnacha) 是里奧哈的主幹 ; 杜埃羅河岸以種植 精紅 (Tinto Fino) 最為合適 ; 而托羅紅葡萄 (Tinta de Toro) 就正是生長在托羅這地區 目前,Telmo Rodríguez( 與他的供應商 ) 均採用傳統 有機或生物動力方式種植葡萄, 當中有些亦現正進行申請有機或生物動力認證 Telmo 認為, 有機的種植方法是對傳統的尊重, 而且對太陽星宿以至大自然更為了解, 有助生產出更純淨的葡萄和味道 A new generation of winemaker, Rodríguez grew up in a winemaking family on the land of Basque Country, bordering between Spain and France. Having exposed to the nature since childhood and with a stronger influence from the French because of his mother, Rodríguez, portraying himself as a wine man, is particularly dedicate to the production of wines made from native Spanish varieties. His past years in France, especially in Burgundy and Rhône has greatly impressed him of the French mentality towards winemaking, that a particular grape variety belongs to a specific piece of land and thus, wines should also be made from these native vines. Returning to Spain, he decided to throw in his passion and effort in advocating the native and natural wine of his very own country. Pure, authentic, traditional Authenticity refers to the quality of being pure and genuine, be it right or wrong, good or bad. Embedded with the idea of using traditional and local method to produce wine, especially Spain has such a long history in making wines, Rodríguez believes that winemaking should stick to the original wisdom inherited from ancestors. For example in Málaga, where the practice of drying grapes on mat right under the sun has been exercised for more than a thousand years, despite the fact that the perfume of the grapes will evaporate greatly with such method, Rodríguez insists on continuing. The reason is simple: this is the wisdom gathered by ancestors with many years of observation, and since the vines and grapes carry the link from years ago, pursuing the practice means continuing the link. The respect to the land, history and people is further carried through to the grape varieties cultivated, in St Émilion, they use Merlot, in Burgundy they use Pinot Noir and in Hermitage, they use Syrah, all using their native varietals which suit best to that region. In Spain, then you grow Garnacha, Tempranillo, Verdejo that are native plants to this land. Keeping the focus of tradition and terroir expression in mind, the man is always on the road looking for the best place to set up his vineyard rather than building new vineyards, Telmo Rodríguez prefers to buy old vineyards, and very often, the abandoned and forgotten ones. Old vines have memories. They tell you who and what they are. With wines coming from vineyards that span across nine regions, namely Rioja, Ribera del Duero, Toro, Valdeorras, Cigales, Rueda, Cebreros, Alicante and Málaga, the winemaker uses grape varieties of the regions. In Rioja, grape varieties such as Tempranillo, Graciano and Garnacha are the backbone; while in Ribera del Duero, Tinto Fino is cultivated; and in Toro, Tinta de Toro dominates. At the moment, vineyards of Telmo Rodríguez (and his suppliers) are managed under traditional, organic or biodynamic viticulture, and many of them are in process of obtaining the full certification. Telmo Rodríguez believes that using these methods of production is simply a respect of the tradition. It also allows a deeper understanding of the sun, the star, and the nature as a whole and facilitates the production of purer grapes and tastes

40 The Grape Wine 酒之達人 TOAST TO WINE 達人酒記 細小土地延續上乘品質 採用布艮地的劃分方法,Telmo Rodríguez 形容, 就是把各式各樣的土地分開, 無論大小, 均以它們的質素為標準加以標籤 Rodríguez 特別欣賞的就是布艮地把這細微卻獨特的特徵和潛力給分別出來的智慧, 表現出當地對土地的尊重 所以即使 Telmo 在西班牙的葡萄園規模既小也不集中, 他仍然樂在其中, 因他相信這樣更能有效地去管理以及保持葡萄酒的質素 每瓶以西班牙本土葡萄所釀製的葡萄酒都藏著動人的故事及反映風土特色的土壤, 每開展一個新計劃,Telmo Rodríguez 都懷著興奮的心情全程投入, 現在他最想做的反而是以這份熱情去為每個計劃添上最後完美的一筆, 令曾被遺忘的西班牙葡萄酒重振聲威 正如 Rodríguez 做的總結 : 我們對過往所做的事感覺驕傲, 亦會為我們未來所做的事而自豪 Small Scale with Quality Persists Adopting the Burgundy approach, as Telmo Rodríguez described it, is to separate the slightest difference among lands, and despite their small scale, single them out individually in accordance to their quality. He is particularly attracted to the Burgundy s knowledge in recognising the potential and quality of the particular piece of land, that such fine separation and distinction is a kind of respect to the land. Thus for his projects in Spain, Telmo is happy to retain small scale all over the place in order to keep an easy management and most importantly, preserve the quality. With each project started with excitement, Telmo Rodríguez is eager to give a nice finishing touch to each and every of them, which is to build up a reputation for wines made from the native Spanish varieties in which stories and terroir are ready to be unfolded. As Rodríguez concludes, we are proud of what we have done, and will be proud of what we will do in the future. 特別推介 Brand Description 2. Basa ( 盧埃達地區 ) / Basa (from DO Rueda region) Telmo Rodríguez 自豪之作, 並突出了他釀造純樸自然的葡萄 酒的天賦 Basa 是簡單葡萄酒的典範, 因它直截了當地反映 種植地的土壤和葡萄本來的特性 簡單樸素的酒標, 令人放鬆 心情享受這瓶基本 清新但出眾之作 A proud production of Telmo Rodríguez that highlights the winemaker s talent to produce pure wines. It is a model for simple white wine, it reflects the true essence of the grape and land. With the easy and simple wine label, it implies a basic, fresh and distinctive wine that requires a relaxed mind to enjoy. 3. M2 De Matallana ( 杜埃羅河岸地區 ) / M2 De Matallana (from Ribera del Duero region) 大家可沒留意, 酒標上的圖案其實是一片竹蓆, 當初 Rodríguez 購買這葡萄園, 那片竹蓆是用作為一道門, 為紀念 那片葡萄園和表達對原創的尊重, 酒標的設計以竹蓆為主題, 並表達葡萄園的個性和風格 採用本土的葡萄 精紅, 這是 一瓶細緻 溫和的中體葡萄酒 One might not have noticed the image on the wine label is in fact a piece of mat. When Rodríguez first bought the vineyard, the door for the place was a piece of mat. In remembrance of the place and to pay tribute to the originality, the design of a mat was adopted to reflect a sense of individuality. This deep red premium wine expressed the native Tinto Fino in a fine and supple manner. 4. Lanzaga ( 里奧哈地區 ) / Lanzaga (from Rioja region) 以較年老的葡萄樹果實釀造, 屬里奧哈系列的高檔次葡萄酒 帶有諷刺味道的酒標, 是想要表達瓶裡的酒並不是工廠式的生 產, 而是以味道反映出酒的靈魂和性格 酒體中型, 濃郁的香 氣帶有泥土的氣息, 揭露了酒與土地的聯繫 Produced from older and better vines, the wine is a premium wine from the Rioja series. The provocative wine label tells the philosophy behind, that the wine is not a factory product but a reflection of the soul and personality through taste. Good structure with modern style, the earthy, intense aroma discloses the connection with the land. 1. Dehesa Gago ( 托羅地區 ) / Dehesa Gago (from DO Toro region) 酒標上的 g 是採用 19 世紀的舊式打印機的印刷字體, 用以表達已經有 60 年樹齡的托羅紅葡萄 跟 Lanzaga 相似, 它是托羅地區的一級酒, 帶有豐富濃郁的果香 Inspired from an old letter from a printer, the wine label g is represented in a 19th century typographic illustration to reflect the age of the native, 60-yearold Tinto de Toro vines. Similar to Lanzaga, it is a premium wine in the region of Toro, and expresses rich and intense fruit flavour and aroma. 5. LZ ( 里奧哈地區 ) / LZ (from Rioja region) 簡約就是它獨特之處 里奧哈系列的村莊酒, 於水泥酒桶內發酵且沒經過木桶陳釀, 簡單透徹, 擺脫了一般對釀酒的見解 以早熟葡萄 格拉西亞諾及加爾納恰釀造, 爽脆的葡萄原味蘊含著氣候 土壤本來風貌 Sophisticated in terms of simplicity, it is a village wine from Rioja. Fermented in cement casks without aging in oak barrels, it is a simple wine that can escape from the generic perception of winemaking. A fresh, juicy blend of Tempranillo, Graciano and Garnacha, it presents a raw flavour of the grapes in which the land, the climate and the men are incorporated

41 The Grape Wine TOAST TO WINE 達 人 酒 記 酒 之 達 人 專訪匯泉國際有限公司 餐酒及洋酒部總經理陳怡青小姐及市場經理蕭載亮先生 現出來 的確 匯泉成功以美酒展作為平台向業界展示公司的品 can well be demonstrated by the remarks from industry fellows Telford indeed keeps 牌 得到的回應都讚嘆 原來 Telford 都有這樣的靚酒 so many fine wines, and the company brand has been successfully promoted through Interview with Ms. Wendy Chan, General Manager and Mr. Clement Shiu, Marketing Manager, 此外 匯泉於美酒展的展位設計亦廣受參觀人士歡迎 透過開放式和 Telford International Company Limited Wine & Spirit Division 舒適 Wendy 笑說 在展位設計上她參與得最少 只是給了同事一 Extensive Wine Collection Paves the Way to Prosperous Future 步出電梯踏進匯泉國際有限公司的辦公室時 除了正前方的公司標 Once stepping out from the elevator to the office of Telford International, besides 誌外 更吸引的是左面一整列匯泉所代理的品牌 包括大家非常熟 the company logo in front, an eye-catching array of brand products is located on the 悉的道地綠茶以及美果 (MEKO) 天然礦泉水 當然還有各地的餐酒及 洋酒如澳洲的 [Yellow Tail] 法國香檳 Piper Heidsieck 和 CharlesHeidsieck 日本威士忌 響 和 山崎 等 走進訪問的房間 left. They are the brands which are imported and distributed by Telford, including the classic, the image of the brands distributed by Telford. Building upon the success of 公司於 2010 年美酒展的規模一定會擴大 增加展出的品牌數目 她 last year, the company would expand its showcase scale in the 2010 Wine & Spirit Fair 也打趣的向 Clement 說 匯泉仍然可以多做一點 大家今年要成功突 圍就要多加點 腦汁 (Suntory) 美國的 Jack Daniel s 等 餐酒方面不得不提在法國波爾 Clement Shiu, Marketing Manager of Wine & Spirit Division. He is shortly followed by Ms. Wendy Chan, the General Manager of Wine & Spirit Division, who commences the sharing about Telford and the world of wine. colleagues would have to do more work to have the company stand out among others. 匯泉的前身 永泰 是洋酒經銷商 與洋酒及葡萄酒打交道也有 40 Heidsieck and Charles-Heidsieck, as well as Japanese Whisky Hibiki and Yamasaki. 酒部總經理陳怡青小姐 (Wendy) 旋即到達 開始一課關於匯泉及美酒 and raise the number of brands. As Wendy stressed, Telford could still do more and 代理品牌 系出名門 之處和個性 較突出的洋酒包括人頭馬干邑 (Rèmy Martin) 三得利 that was cheerfully dubbed The personal collection of the General Manager by Mr. booth. Although Wendy declared that she was involved the least in booth design, she did give one clear direction: use the colour black. She believed black represented wine from various origins, such as, Australian [Yellow Tail], French Champagne Piper (Clement) 打趣的說那是 GM( 總經理 ) 的私人珍藏 隨後餐酒及洋 Through open and short wine cellar design, visitors could more easily wander in the 達到匯泉所代理品牌的形象 而由於去年的成功為公司打下強心針 多年 對於這個市場也很熟悉 現時匯泉旗下代理的品牌均有其獨特 While entering the interview room, there is a wine shelf fully stacked with house wine The booth design of Telford in the Wine & Spirit Fair was popular among visitors. 個大方向 就是要用黑色 她認為黑色代表典雅 (classic) 也正正表 popularly known Tao Ti Green Tea and MEKO Natural Mineral Water, together with 發現一個放滿了餐酒的酒櫃 餐酒及洋酒部市場經理蕭載亮先生 世界的學習 矮身酒櫃的設計 讓參觀人士更容易在展位裡走動 使整體感覺更為 the Wine & Spirit Fair. 多無人不識的 Andre Lurton 中國的怡園 (Grace Vineyard) 智利的 Santa Carolina 以及南非的 Anthonij Rupert 等 被問及要在芸芸眾多的品牌 產品中挑選成為匯泉旗下品牌的準則 時 Wendy 直言 大前題是要夠實力 涉及的少不了錢和人才 始終酒是一項大的投資 的確 即使如何自吹自擂 沒有一定的 實力 品牌也不會放心把代理交出來 Wendy 續說 在揀選新貨時 先要確定自己的客路和定位 對比市場的需要及公司旗下的系列 以了解當中所欠缺的元素再作填補 但她強調 這並不代表盲目的 去 跟風 因為酒是講求風格 韻味 有讓人細味的故事和內 涵 品牌才會有不斷成長和發展的空間 而 Clement 亦補充說 入新貨的時候除香港市場外還會留意其他市場的趨勢 當然不是 匯泉在餐酒及洋酒的發展一日千里 與Wendy和同事間清晰的分工合作 以及一隊辦事 效率非常高的團隊不無關係 The success of Telford lies heavily on the corporation between Wendy and her very efficient colleagues. A Portfolio of Wine Celebrities 在其他地方流行 成功的就一股勁的跟隨 始終品牌方面都要經過 The predecessor of Telford, Wing Tai, was a wine distributor with more than 40 years 篩選 如果大家一窩蜂只做一種 那大家只會 打餐死 所以品 of experience, being very familiar with the market. Brands now under the distribution 牌的前瞻性是重要的 of Telford are unique with their own style, such as the outstanding spirits such as Rèmy Martin, Suntory and Jack Daniel's from the US. As for house wine, Andre Lurton 匯泉國際展位以表現品牌的典雅為設計 於2009年香港國際美酒展中備受讚賞 At the Hong Kong International Wine and Spirit Fair 2009, Telford was wide praised with their booth design, which expressed the classical elements of their represented brands. 美酒展打開一遍天 在剛過去的香港國際美酒展 匯泉獲得多方的掌聲及鼓勵 除了在 展位設計上得到參觀人士的的正面評價外 匯泉所代理的其中 2 個品 牌 包括澳洲的 [Yellow Tail] 以及 Piper Heidsieck 的香檳於 國泰航 不同的系列 他們可以按系列分類放進不同的市場裡 至於這是否 Anthonij Rupert from South Africa must not be missed. 表示同一品牌或系列的產品在餐飲市場和零售市場不能同時存在 On selection criteria of brands for distribution, Wendy is straight to the point, Wendy 坦言 餐飲業界多數不希望在餐廳供應的可以在零售市場找 "Strength is the prerequisite; after all wine is a big investment that inevitably involves 得到 因為對經營者來說 可做的空間變得很少 始終香港租金昂 significant monetary cost and talent demand." It is true: without sufficient strength, brands would not hand out distribution right without worries despite countless bragging. She goes on to explain that the market segmentation and positioning must Wine Fair The New Channel to Success 業問題 亦使業界希望可以與普遍的供應有所分別 保持一種 專有 be clear while choosing new products, with comparison between market needs and In last year s Hong Kong International Wine and Spirit Fair, Telford received loud 性 雖然如此 但也有例外 一些較西化的餐廳對這 獨有性 不 applause and encouragement. Besides getting positive feedback from spectators on the booth design, even more encouraging was that two brands distributed by Telford, the Australian [Yellow Tail] and French Piper Heidsieck won quite a few awards in the Cathay Pacific Hong Kong International Wine & Spirit Competition. As described 給予我們幕後一群釀酒師和銷售團隊最大的肯定和鼓勵 而匯泉在美 by Wendy, winning the awards was most electrifying and encouraging for the sales 酒展的表現亦令其他行家另眼相看 她亦向我們解釋 公司作風 78 from Bordeaux, France, Grace Vineyard from China, Santa Carolina from Chile and 貴 於餐廳提供一些獨有的系列對生意會有一定的幫助 再者 專 空香港美酒大獎 中獲多個獎項更教人鼓舞 Wendy 形容 得獎是 一向低調 但並不代表我們守株待兔 我們只是在適當的時候就會表 那在品牌的定位上 匯泉是怎樣去處理 Clement 解釋很多品牌都有 太計較 如澳洲的 [Yellow Tail] 既可在灣仔的酒吧飲得到 也可在轉 角的超級市場買得到 這種情況亦較為與英國的市場做法相近 the company's existing portfolio, in order to understand the market gap. Yet she stresses that it does not indicate the company is simply a trend follower, since wine is about style, a brand has to have its belief and experience to develop and grow. Clement supplements, The trend of other markets has to be observed besides Hong Kong while importing new products. Certainly, wines being successful and popular 至於 2009 年匯泉的發展 Wendy 坦言公司洋酒方面的進步較餐酒 in other regions are not followed without consideration, after all brands need to be team and winemakers, while the company has built its reputation among fellows in 大 09 年在金融海嘯的餘波下 訪港旅客跌幅達雙位數字 餐飲業 chosen very carefully. If everyone offers the same product, competition would be the business. She went on to explain Being a low-profile company does not mean we 受到一定的影響 導致餐酒方面的進展較洋酒緩慢 雖然公司的發展 intense; therefore insight of brand potential is essential. trust to chance and windfalls; we would show up in the appropriate time. The point 79

42 The Grape Wine 酒之達人 TOAST TO WINE 達人酒記 計劃要延後至 2010 年才落實, 但一些合作無間的品牌對匯泉卻信心十足, 並對前景非常樂觀, 因此增加匯泉所代理的品牌數目 以人頭馬君度集團為例, 除人頭馬干邑外, 還增加了旗下 Piper Heidsieck 及 Charles Heidsieck 兩個香檳品牌予匯泉代理 這兩個品牌均獲著名酒類雜誌 Wine Spectator 的評為 90 分以上 洋酒餐酒各自各精彩來到城隍廟, 當然要求一支好籤 難得與香港其中一個大型酒商傾談, 那就要問問 Wendy 對香港酒類市場的看法 對於洋酒市場, Wendy 認為現時飲用洋酒或烈酒的都是年輕的一群, 因為此類型的酒多作調教雞尾酒, 但受到結構性失業的影響, 這群消費者減少這方面的消費, 對品牌而言, 要在這群浮動的消費者中建立對特定品牌的忠誠或依賴相對以前困難 即使剛才說匯泉在洋酒方面有所增長, 那是按類別的, 如高級的伏特加 龍舌蘭酒甚至威士忌均有增長, 但白蘭地相應下降, 其他如氈酒等用以調教雞尾酒的則沒有多大的改變 Wendy 還解釋, 由於洋酒仍然須繳付 100% 的稅項, 其進口數字較能反映實際消耗量 相反隨著葡萄酒免了酒稅後, 轉口貿易變得頻繁, 葡萄酒入口的數字未能準確反映消耗了的數量, 故在做年度增長的對比時候會出現誤差 對於餐酒市場,Wendy 留意到自從免酒稅後, 很多人士加入了酒類的行業, 但由於對葡萄酒的經驗和知識的差距, 市場在未來會有所調整 汰弱留強, 所以葡萄酒貿易的增幅放緩是正常的市場調節 此外, 金融風暴之後, 一些葡萄酒愛好者 收藏家或投資者對買賣葡萄酒都趨向理性和審慎, 尤其在現時葡萄酒價格急劇上升的情況下, 葡萄酒酒價升幅過急 過多, 他們多不會參與買賣, 認為已經成為一項賭博, 而不是真正欣賞葡萄酒的價值 雖然匯泉的強項在於餐飲方面, 但對整體市場發展也要密切留意, 香港葡萄酒市場會越趨質素化 香港的消費者很願意試新事物, 而市民大眾除了在餐廳外, 都可以從超級市場等試到更多不同的葡萄酒, 自然會體會到甚麼是物有所值的品牌 而且要有長遠可持續的發展, 質素一定是第一位 那麼中菜配餐酒方面? Wendy 舉了一個例子 : 有一次需要安排澳洲餐酒配中菜, 當時澳洲的釀酒師說把所有的葡萄酒都陳列出來, 讓賓客自己選擇 這例子說明了中菜的多元化, 而沒有特定的配搭方程式 此外,Wendy 相信隨著業界各方的推動, 中菜配餐酒只會越趨普及並形成一種文化 So how does Telford position its brands? Clement explains that as many brands contain different series, the company can present products to different markets based on the series. As for whether products of the same brand or series can exist in both on-trade and off-trade, Wendy explicates that restaurants usually would not prefer to have their products being found in retailers, since the scope of business would be limited. Offering unique series in restaurants would be beneficial to business, especially in Hong Kong where the rental cost is exorbitant. The restaurants hope that these exclusive offerings can demonstrate their professionalism which in return differentiates themselves from other suppliers. Yet there are exceptions. Some western style restaurants do not bother much on uniqueness, for example the Australian [Yellow Tail] can be found both in bars in Wan Chai and supermarkets around the corner. This situation is similar to the market in Britain. Regarding the business in 2009, Wendy reveals that Telford s business on spirits improved more than that on wine. Since on-trade was adversely affected by the aftermath of financial tsunami with the double-digit drop in the number of tourists, business growth of wine has been comparatively slower than spirits. Though the development plan has to be postponed to 2010, some close brand partners put much faith in Telford by increasing the number of brands distributed by Telford and have very positive outlook. For instance, in addition to Rèmy Martin Cognac, Rèmy Cointreau Group gave Telford the distribution rights of two more champagne brands, Piper Heidsieck and Charles Heidsieck, which both scored 90 marks above in the authoritative wine magazine Wine Spectator. Wine & Spirit Glow Alike With the opportunity to interview one of the major wine business players in Hong Kong, we must not miss the chance to ask for Wendy s opinion on the Hong Kong wine market. She tells us that spirits or liquor is mostly drunken by teenagers, and since these types of wine are usually served as cocktail, consumption has dropped due to the structural unemployment. It will be more difficult for brands to establish brand loyalty in this group of floating customers. In spite of the business growth in spirits, the growth is in fact by category: Premium Vodka, Tequila and Whisky are recording growth, but sales in Brandy slump, and no significant changes are recorded in others like Gin, which is used in mixing cocktail. Wendy further elaborates that since 100% tax still applies to spirits, its import figures relatively more reliable in reflecting the local consumption amount when compared with those of wine, which re-export trade volume has jumped vastly due to tax waiver; the import figures of wine can no longer accurately reflect actual consumption and there would be discrepancies in annual growth comparison. For on-trade market, Wendy observes that since tax has been waived, many people have entered the wine business, but without in-depth wine knowledge and experience, the market will be adjusted with the stronger survives, and thus the slowdown in trade growth of wine is expected as a reflection of normal market adjustment. To add with, a number of wine lovers, collectors or investors have resorted to be more rational and prudent after the financial storm, in particular they would not partake much in trade now, viewing it as gambling rather than appreciating the true value of wine regarding the current steep price hike of wine. Though Telford s strength lies in on-trade market, it is also paying attention to the general market development, The Hong Kong wine market will develop to be more qualitative. Consumers in Hong Kong are very willing to try new things, and the public can easily reach more different kinds of wine in supermarkets, and experience what brands are worth for the price paid. And thus quality comes as the first priority. What about the combination of Chinese cuisine with wines? Wendy gives an example for elaboration, we previously arranged a wine lunch pairing Australian wine with Chinese dishes. The winemaker from Australia asked us to simply display all wines and let the diners choose what they like to pair with the food. This example explicates the versatility of Chinese cuisine that there is no specific combination or formula. 年輕活力成發展重心談及匯泉未來的發展, 一隊年輕 有魄力的團隊是匯泉成功的關鍵, Wendy 形容有這樣的團隊, 她對未來發展十分樂觀, 而公司仍然有很大的發展空間 現階段尚有一些洋酒和餐酒的品牌正處於洽談中, 希望將來可以加以擴大匯泉的產品系列 整個訪問中,Wendy 多次提及 捕捉先機 的好機會, 當人人都唔做的時候而你去做, 就是容易 出位 的時候 當然, 要出位, 就要懂得選擇, 一就是不做, 要做的話就要做最好的 匯泉在餐酒及洋酒的發展一日千里, 與她勇於開拓的精神, 與同事間清晰的分工合作, 以及一隊辦事效率非常高的團隊不無關係 正如她所說, 集思廣益和團隊合作性就是成功的關鍵 ; 部門上下一心, 才能繼續打天下 Piper Heidsieck 香檳中的超值之選酒莊成立於 1785 年, 現為著名酒商 人頭馬君度集團 旗下香檳品牌, 曾於多個著名香檳比賽中名列前矛, 如去年香港國際美酒展中 國泰航空香港美酒品評大獎 中獲選為 最佳汽泡酒 (HK$400 以下 ) 銀獎及 粵式點心之最佳配搭 銀獎, 並於國際酒類雜誌 Wine Spectator 和品醇客 (Decanter) 中獲 90 分以上的評分 身經百戰而獲獎無數, 足以證明中等價錢的它, 卻藏著深沉優雅的氣質和品質 Piper Heidsieck - A Value-for-money Champagne Established in the year 1785, Piper Heidsieck is now one of the champagne brands of world s renowned wine group Rémy Cointreau Group. It has always been at the top in the world of Champagne, such as in last year s Cathay Pacific Hong Kong Wine Competition at the Hong Kong Wine and Spirit Fair, Piper was one of the winners of Best Champagne for Value (under HK$400) as well as the Best Wines for Dim Sum. Internationally, the brand also scored 90 or above in both Wine Spectator and Decanter magazine. The outstanding history of Piper Heidsieck proves the fact that despite its medium priced value, it is a wine of quality and elegance. Wendy further believes that the pairing of Chinese cuisine with wine will be popular and become a culture with the push by the wine business. The Future Development lies on the Energetic & Lively Team A young and energetic team is the vital key to future development, Wendy believes, and the company still has plenty of room to expand its business. Currently negotiations on a number of wine brands are underway and it is hoped that the company s wine portfolio can be further expanded in the future. Wendy emphasizes during the whole interview on the importance of seizing opportunities: when it is reluctant for everyone to do, there's the chance to stand out. Of course, selection skills are necessary to differentiate. "Once started, you have to do your best." The rapid development of wine and spirit in Telford is most attributable to Wendy's will of exploration, clear division of labour and a very efficient and effective team. With one single goal and determination across departments, bringing talented minds together and teamwork are the keys to success. Anthonij Rupert 南非黑馬雖說南非已經成為廣被認受的釀酒國, 但綜觀香港市場現有的供應仍未及其他 新世界 釀酒國, 當中主要原因是缺乏政府的大力宣傳所致 Wendy 表示,03 年 沙士 期間她發揮 大無畏 的精神遠赴南非, 並從當地購入數瓶葡萄酒回來與友人 蒙瓶試酒, 結果大家都認為南非的出品非常好 Wendy 續說, 她很欣賞當地年輕釀酒師把在各國學習到的釀酒技術融會貫通, 使南非葡萄酒有著獨當一面的潛質 而匯泉現時代理的 Anthonij Rupert 系出名門, 其父親是世界著名品牌 卡地亞 (Cartier) 萬寶龍 (Montblanc) 等母公司 Richemont 的創辦人 Anton Rupert 旗下的釀酒師均會被派到不同國家的酒莊學習各地方的釀酒技術, 取長補短後, 再釀出別具南非特色的葡萄酒 Anthonij Rupert The Dark Horse from South Africa Despite the widely known status as a wine producing country, wines from South Africa are still not a popular choice in Hong Kong. The decisive reason for their small amount supply could perhaps due to the lack of large-scale promotion from their government. Wendy said her adventurous nature led her to visit South Africa during SARS in She brought a few wines back for blind tasting with her friends, and surprisingly all agreed that the South African wines were really good. She was particularly impressed by the integration of winemaking techniques and style from various countries that makes their wines so outstanding. Anthonij Rupert, the South African brand currently distributed by Telford, was actually the son of the founder of Richmont, the mother company of Cartier and Montblanc. The winery will send their winemakers to various countries to learn the winemaking techniques in order to come up with the best South African wine

43 The Grape Wine 酒之達人 TOAST TO WINE 達人酒記 Distilleria Bottega 閃閃金瓶裡的社企心別看 Bottega 汽泡酒那金光閃閃的 浮誇 外表, 來自意大利的它可盛載著一顆慈善的心 據 Wendy 透露,Bottega 是個熱心公益的品牌, 每年均把部分的收益用予捐助慈善用途, 如捐款予癌症研究及在香港贊助保良局的大型籌款活動 此外,Bottega 於意大利有一半以上的員工均是女性, 而生產方法和包裝物料也採用環保技術, 名符其實是社會企業的佼佼者 值得一提的是其生產的餐後甜酒 Petalo Il Vino dell'amore Jeroboam (Bottega Moscato), 其酒精濃度只有 6.5%, 遠低於一般的甜酒, 因酒莊認為消費者在吃完一頓飯後已經喝下了很多的酒精, 故降低甜酒的酒精濃度以減少吸收 Distilleria Bottega A Social Corporate Wrapped with a Golden Coat The golden bottle seems over the top, yet the Italian Bottega is indeed a social corporate that takes care of the needs in the community. As Wendy told us, part of the annual revenue of Bottega is donated for charity purpose. For example in Italy, it supports the research on curing cancer disease; while in Hong Kong, Bottega is one of the sponsors for the large fund raising event of Po Leung Kok. Apart from that, more than half of the staff employed in Bottega are women. It is also an environmental protection supporter that the production method and packaging materials are adopting environmentally friendly technologies. A highlight of one of its products is the dessert wine Petalo Il Vino dell'amore Jeroboam (Bottega Moscato), the alcohol content is surprisingly low at only 6.5%. The reason for such a percentage is because Bottega believes that consumers have already had enough alcohol during the meal, so it s better to lower the percentage and reduce the amount of intake. 關於匯泉國際有限公司前身是已有 40 多年歷史 位於尖沙咀金巴利道的永泰洋酒鮮果有限公司, 於 1980 年改名為 匯泉國際有限公司 永泰現雖成為匯泉國際的附屬公司, 至今仍是尖沙咀一帶洋酒的最大經銷商, 並為匯泉國際的發展打下穩固的基石 更多關於匯泉國際的產品資訊, 可瀏覽 : About Telford International Company Limited With over 40 years of experience, the formerly known Wing Tai Liquor & Fruit Company Ltd, located in Kimberly Road, Tsim Sha Tsui, has changed its name into Telford International Company Limited. Though Wing Tai has become a subsidiary of Telford International, it is still the largest wine trader in Tsim Sha Tsui, and has been the cornerstone of Telford International s development. For further information on Telford s products, please visit: Grace Vineyard 9 號風球的奇遇 Grace Vineyard 怡園的莊主陳芳是香港人, 其父親陳進強於 1997 年與法國朋友在山西太谷縣建立酒莊 現時怡園的精品葡萄酒是中國全線香格里拉大酒店的指定餐酒之一 Wendy 跟我們分享了一則關於怡園的趣事 : 去年於香港舉辦的國際銀行家論壇遇上 9 號風球, 與會人士均滯留在會展中心, 職員便以葡萄酒招待他們, 遂讓與會人士選擇波爾多或中國葡萄酒 由於波爾多的葡萄酒他們已經嚐過很多, 倒不如試試中國的 而他們飲的正是怡園的出品, 眾人讚不絕口, 且把所有葡萄酒都喝光, 並追問可否多要一些, 最後還買了一箱箱的酒運回國, 他們對怡園品牌的喜愛程度可見一斑 Grace Vineyard - A Rendezvous under Typhoon Number 9 The president of Grace Vineyard is Judy Leissner from Hong Kong, whose father Chan Chun Keung founded the Vineyard in 1997 with his friend from France at Shangxi Province. Currently, wines from Grace Vineyard have become the appointed wines for all Shangri-La Hotels in China. While mentioning the brand, Wendy shared with us an interesting story of Grace Vineyard. Last year s World Banker Summit was held in Hong Kong, but unfortunately, participants were all held up at the Convention Centre because of the typhoon signal number 9. Staff thus served the participants with wine and let them chose between Bordeaux or China. As the bankers have tasted many Bordeaux wines before, they chose to try the wine from China. The response was overwhelming that not only did they emptied all the bottles available, they even bought the wine in cases and shipped them back to their countries. Their love for the wines from Grace Vineyard can clearly been seen. [Yellow Tail] 沙袋鼠的奇蹟憑著簡單易明的酒標籤 : 一隻在蹦跳的黃腳沙袋鼠 (yellow-footed rock wallaby),[yellow Tail] 除成功告訴各人 它來自澳洲 外, 也成功跳進了全球最大的葡萄酒市場 : 美國和中國 Wendy 形容 [Yellow Tail] 是一個奇蹟, 是一款有噱頭 有內涵的新派葡萄酒 因代表的是一款隨時隨地 適合不同場合飲用的葡萄酒, 在零售或餐飲供應市場發展非常迅速 而 [Yellow Tail] 的 Limited Release 亦曾獲多個獎項, 包括澳洲本土著名的 Jamie Watson Trophy 去年香港國際美酒展中 國泰航空香港美酒品評大獎 兩個獎項等 [Yellow Tail] The Wallaby Miracle With the smart and simple label of a bouncing yellow-footed rock wallaby, [Yellow Tail] succeeded not only informing people it comes from Australia, but also jumping into the world s largest wine market: the US and China. Described as a miracle by Wendy, [Yellow Tail] is a wine with both gimmick and quality. It promotes itself as an everyday, everywhere casual drink, enabling it to rise to the best selling shelf in both on trade and off trade market. The Limited Release of [Yellow Tail] is also an awarded wine, including the Jamie Watson Trophy back in Australia and two awards at the Cathay Pacific Hong Kong Wine Competition at the Hong Kong Wine and Spirit Fair last year. 匯泉是一篇印象很深的訪問, 對於邀請作訪問,Clement 一口答應 ; Wendy 與 Clement 對問題亦準備充足, 訪問期間絕無 冷場 ; 而在編寫時,Wendy 爽朗的笑聲和平易近人的態度也一直在腦海迴盪 她又特別提到早前到了法國南部品嚐傳說中比 2000 年還優勝的 2009 年葡萄酒, 結果沒有令她失望, 而更令她欣賞的是法國南部一些年輕新派的釀酒師, 以新的釀酒技術一樣可以做出很幽雅的葡萄酒, 她認為大家飲酒的心境也要年輕化, 從而去嘗試更多新的酒 The interview with Telford was an impressive one that Clement agreed with no hesitation when we invited them from the very beginning; their well-prepared answers for the questions were even remarkable. While writing, the hearty laugh from Wendy kept echoing in my head. While discussing the future new star in the wine world, she mentioned that she has recently visited the South of France where she was delighted to find the 2009 vintage, which is said to be much better than the 2000 vintage, did not let her down. She particularly pointed out that the new generation of winemakers from South of France is making wines of elegance but with new winemaking technology, which wine drinkers should also adopt a younger and energetic way in tasting new wines

44 The Grape Wine TOAST TO WINE 達 人 酒 記 酒 之 達 人 簡化程序 挑選世界美酒 Streamlining Procedure Funneling Wines into China Hong Kong Wine Centre Partnering Logistics with Tax-free Advantage 香港世界葡萄酒中心 以物流配合免除酒稅之優勢 全面利用香港的優勢 黃輔華先生利用到他在供應鏈和物流領域內的專業知識並提供了一些 意見 我一直有參與不同項目 如把香港發展成一個零件中心 甚 至鮮花貿易中心 鑑於葡萄酒稅在 2008 年後得已免除 黃先生察 覺到這對葡萄酒業是一個黃金機會 香港已是著名的美食天堂 現 在再加上免酒稅 進一步促進了增長 葡萄酒已經不需要繁複的報關 程序 因為葡萄酒已不再是徵稅項目 如果沒有這些複雜的程序 便 能更減省時間和成本 由此看來 這是一個與內地市場接合的機 會 香港可以再一次成為葡萄酒貿易分銷中心 目前如果葡萄酒需要進口到中國的話 首先需要接受境外調查 去查 核該產品的來源地和所有出口驗證有關文件 當抵達中國後 葡萄酒 需要再次受到海關的檢驗 而每一個葡萄酒標籤和每一種葡萄酒也需 經過此程序 從而產生了一個耗時和昂貴的過程 心 黃先 生仔 細地 解釋 香港 世界 葡萄 酒中 展 未來 的發 e Mr. Wong explained in details the futurre. development of Hong Kong Wine Cent 我打算將世界各地的葡萄酒都聚集在這裡 而每一種葡萄酒都是經 我們精挑細選的 買手和銷售商只需要從內地來到我們這裡挑選最好 Fully Utilise the Advantage of Hong Kong 的回去便可 透過我們在內地完善的分銷網絡 不同的酒可以組合在 Mr. Anthony Wong is the former president of the Hong Kong Logistics Association, 一起 然後大批量運送 因此時間和成本都可以大大減少 indicating his professional knowledge on the field of supply chain and logistics. I have been involved in a number of projects, such as developing Hong Kong as a spare parts centre or even fresh flowers trade centre. In view of the alleviation of wine tax 提供銷售葡萄酒的渠道 in 2008, Mr. Wong saw the opportunity in the wine industry. Hong Kong is already 黃先生表示非常感謝香港國際展貿中心的支持 當我向發展商提 renowned for her food and the waiving of tax further facilitates the growth. There re 及這個計劃並在此處設立中心時 他們非常支持 黃先生續說 Without these complicated procedures, things are speeded up, thus saving time and 我決定以這個地方作為起步點的主要原因是 首先 發展商讓我 cost. What is then seen as the opportunity is that Hong Kong can serve once again 的業務按部發展 這意味著我不用在起始階段就承擔起整個地方 as a re-export centre in relation with the market in China. 因為這需要很長的時間去發展 而這可能會很昂貴 第二 照現時 The current practice for importing wines to China is firstly having the wines undergoing 來看 我可以看到這個地方有持續發展的空間 在目前 我們佔有 offshore inspection at the respective country to ensure the originality. When the wines 一個樓層 如果業務允許的話 我們可以擴大 並進一步發展到其 arrive in China, wines are then inspected again at the Customs. The procedures apply 他樓層 儘管有充足的發展空間 該中心的的位置並不靠近公共 去 年 11 月 位 於 九 龍 灣 的 香 港 國 際 展 貿 中 心 開 設 了 一 個 新 概 念 的 no longer documentations and declarations because wines are no longer taxed items. to every single wine label and vintage, and thus a time-consuming and costly process. 交通的接駁點 不過黃先生並不擔心 我們的目標客戶是來自中 What I intended to do in this Centre is that wines coming from all around the 國的商界人士 他們採取的交通主要是的士 所以地點不會對他們 world will gather at my place, we open, we taste, we choose. Then buyers and 有太大問題 葡萄酒中心 香港世界葡萄酒中心 這中心內設有陳列室 商 merchandisers from China can then come over to pick the right one back. With our network of distributors in various place in China, everything can be done by batch instead of singling out, thus time and cost are greatly saved. 店 研討室及提供貿易和物流服務 香港世界葡萄酒中心行政總裁 黃輔華先生對於香港在免除酒稅後的發展感到非常樂觀 由於繁 A Channel for Wine Distribution 複的出入關程序及條件得到簡化 所需要用到的時間和及成本都得 When deciding on the location as to where the Centre should be located, Mr. Wong 以減少 從而創造一個良好的經營環境給我們 他亦認為 香港 was grateful with the support from the developer of the Hong Kong International Trade 最終會成為亞洲的葡萄酒中心 對各行各業都有好處 & Exhibition Centre. When I mentioned to the developer that I have such an idea in mind, he strongly supported the project immediately. Mr. Wong explained, My Last year November, at the Hong Kong International Trade & Exhibition Centre in main reasons of choosing this place is first, the developer allowed me to develop the Kowloon Bay, opened a new concept wine centre, the Hong Kong Wine Centre. What business by phase, meaning I do not have to take up the whole place at one time and one can find in the centre includes showrooms, stores, seminar rooms and other trade take a long time to develop, which can be very costly. Second, I can see rooms for and logistics services. Mr. Anthony Wong, the CEO of Hong Kong Wine Centre, is sustainable growth in this location. At the moment, we occupy one floor only, and if very optimistic about the growth of wine business in Hong Kong with regards to the business allows, we can expand and go further to other floors. Despite the plentiful elimination of the wine tax. As documentations and other requirements for lodging room for development, the Centre is located not that close to public transportation. import/export declarations, both time and cost are minimized, thus creating an outstanding business environment for us. He believes that Hong Kong will ultimately become the Asia s wine hub that benefits all. 84 訪問當晚亦舉辦了一場以德國葡萄酒配瑞士巧克力的品酒會 A wine tasting of pairing German wines with Swiss chocolate was held on the night of interview. Mr. Wong, however, is not at all concerned on this issue, our target customers are business people from China, the transportation they take will mainly be taxis, and so the location would not be a problem for them. 85

45 The Grape Wine TOAST TO WINE 達 人 酒 記 酒 之 達 人 對於目標顧客是從中國前來 香港世界葡萄酒中心的目的是作 為了更有效地利用中心的資源 如品酒及試酒的房間 中心會為本港 為一個陳列室 貿易中心及教育中心 設有 11 個展覽廳為個別 消費者舉辦不同的品酒研討會和課程 目前 課程主要是為各企業和 新世界及舊世界釀酒國展示她們的葡萄酒 並會以小規模博物 行業協會而設計 原因很簡單 我與這些協會的主席有密切的聯 館的型式 展示他們的歷史和釀酒故事 為了使博物館有更多 繫 品酒培訓班和研討會可以令他們受惠 因為他們往往需要與客戶 的資訊和更有代表性 黃先生接洽各國的領事以尋求支持 而 共進晚餐 所以我認為他們更需要一些關於這方面的培訓 而且基於 所得到的回應都是正面的 不過黃先生亦指出 這些陳列室的 發展是需要時間的 他們要得到國家的批准及金錢上的支持 而這些都是需要時間的 因此 我已計劃把陳列室計劃放到 最後階段才推行 冀能有最好的結果 作為一個貿易中心 這裡可以提供一個平台 讓一些規模較小及不 太著名的酒莊聚集在一起 在向外宣傳及推廣方面 黃先生說 他 不會登門拜訪每一個酒莊 而是以巡迴展覽和研討會的方式 向外 國的酒莊介紹香港作為葡萄酒中心如何可以幫助他們的葡萄酒出口 到中國 有許多酒莊正積極拓展中國市場 但他們缺乏情報和人 力 因此 利用該中心作為平台 透過試酒活動 先行展示他們的 葡萄酒 如果得到買家的物色 我們就可以大批進口該類葡萄酒並 再轉運到內地 我們的目的 就是要告訴全世界 在這個中心裡 只會有最優質和真品的葡萄酒 因來自物流業的關係 黃先生已經對如何進口及再將之轉運各地的程 序非常熟悉 就以西班牙為例 他解釋說 葡萄酒如果是用於出 口 理應豁免 VAT 稅 但由於缺乏有組織及規範的程序 某些地區出 口的葡萄酒被視為本地消費產品 有些物流公司更要收取基本最低手 續費及運費 並要求最低收費為 90 歐元 這遠遠超過葡萄酒本身的 價格 黃先生說 這不是價錢本身的問題 而是原則上的問題 這些產品用於出口 不應該像國內消費品一樣看待 他們最後終於 成功地爭取到免稅 並意識到 在很多地方上 一些小型酒莊必須學 會如何簡化程序和將出口與入口產品區分 成立葡萄酒的教育中心 整個採訪過程中 黃先生一再強調葡萄酒買家 特別是中國方面 在 葡萄酒方面的教育是非常重要的 進口葡萄酒在中國市場中只佔有 4 並非所有的貿易商 採購商或消費者都對葡萄酒有一定程度的 知識 此外 不同生產國 葡萄酒原產地名稱 語言 葡萄酒標籤等 都可以有很多不同的地方 要清楚理解他們會有一定難度 我們 邀請葡萄酒專家 舉辦研討會及品酒會 讓有興趣的人士能更加了解 葡萄酒的世界 除了教育之外 該中心會為有關葡萄酒的貿易業務 開設課程 例如進出口的程序 計算物流所需要的費用 營銷策略 營銷和銷售渠道等 如果我們能夠培養出我們自己在中國的分銷 商 他們就可以成為我們的客戶及為我們進口葡萄酒 黃先生強調這些課程並不打算開放給公眾 公眾的期望比較難滿 足 因為他們對酒的認識和興趣比較參差不同 相反對於在酒類貿易 的人仕 我們對他們的期望較為熟悉和理解 因而更能達到我們開設 課程的目的 黃先生還強調 由於課程都是免費的 目前最重要的 是要控制成本效益 並確保參與者不會缺席 86 他們是專業人士 也令我們可以更容易和更有效的進行培訓課程 品酒 會的 主持 Host of the wine tastin g (左起From the left ): 1. 富卓 發展 潛能 創辦 人兼 行政 總裁 馬康 妮 Ms. Corn elia Franc esca MAED ER, Foun der and Mana ging Direc tor of FRAN CESC A 2. 香港 世界 葡萄 酒中 心行 政總 裁黃 輔華 Mr. Anthony Wong, Chief Executive Office r, Hong Kong Wine Centre 3. S & D Germ an Wine s Ltd行政 總裁 安倩 文 Ms. Andr ea Sprin gman n, Mana ging Direc tor, S & D Germ an Wine s Ltd. 透過邀請協會參加的葡萄酒研討會 參加人數和所涉及的費用也更易 於管理 在最初的階段 中心將盡可能推廣世界各地的葡萄酒 而每一個晚 上 中心都選擇其中一個國家的葡萄酒並進行推廣 並會以循環型式 進行 即當推廣完名單上所有的葡萄酒生產國後 下一次便會再回到 開始的第一個國家 在採訪當晚 適逢 德國及瑞士之夜 德國的 葡萄酒和瑞士的巧克力是當晚的主角 黃先生說 除了品嚐葡萄酒本 Targeting at traders from China, Hong Kong Wine Centre aims to serve as a showroom, a trade centre and an education centre. There are 11 showrooms planned for individual countries, from both old world and new world, to showcase their wines as well as a small scale museum to display their history and story of wine making. In order to make the museums more informative and representative, Mr. Wong approached the Consulate Generals of various countries in Hong Kong for support, and the feedback are all positive. Mr. Wong pointed out however, that the development on country s showroom takes time, they have to acquire permissions and funds from their individual country and that takes time. Thus I have planned to put that into our last phase of development in order to have the best outcome. 身 配以適當的食物或零食也是大勢所趨 因此他決定邀請這兩間公 While serving as a trade centre, this is a place for gathering wines from smaller, less known wineries around the world. Mr. Wong said instead of paying visits to every individual winery, he holds road shows and seminars to the wineries overseas as a group to introduce to them how Hong Kong Wine Centre can help them export their wines to China. There are many wineries out there that are eager to develop the China market, yet they lack information and personnel support. The Centre thus serves as a stage for them to first showcase their wines through wine tasting events, if liked by the buyers, we can then import the wines in batch and re-export them back to China. Our aim in this aspect is to tell the world that in this centre, only quality and genuine wines are found. 過教育 讓大眾明白到 除了如何閱讀葡萄酒標籤外 還了解到每支 Coming from the logistics industry, Mr. Wong has already smoothened the process and procedures for wines from various countries to better export to Hong Kong. Taking the example from Spain, he explained, initially the wines are for export and should be exempted from the VAT, but since they lack an organised and regulated procedures for exporting their products, the wines were treated as local consumption products and were asked for basic administration cost and transport fee of a minimum charge of 90, which is far more expensive than the wines themselves. Mr. Wong commented that it is not the problem with the amount itself but the principle that those products are for export and should not be treated the same as the domestic consumption. They eventually succeeded in fighting for tax exemption and realised that, in many places, some smaller scale wineries do have to learn how to simplify and separate products for export from import. 司來舉行品酒會 將香港轉化為葡萄酒中心 來自物流業的背景 黃先生確實可以善用到自己在這方面的優勢來發 展香港世界葡萄酒中心 這不僅只是買賣葡萄酒 或進出口貿易 而 是希望透過適當的培訓和教育為香港和中國帶起葡萄酒的文化 正如 黃先生所想的那樣 葡萄酒文化的推廣建基於持續不斷的培訓 並通 wines, the Centre will also provide courses on doing wine trade business, such as the procedures in import and export, the calculation of the cost of logistics, the marketing strategies, the marketing and sales channels etc. If we can train up our own distributors in China, they can then serve as our customers and import wines from us. The supply chain will thus be established. These courses, however, stressed by Mr. Wong, are not open for public, it s difficult to really grab and understand the expectations from the public as there may have discrepancies in their knowledge and interest in wines, which is unlike people from trade. He also emphasised that as courses are all free of charge at present, it is important to control the cost effectiveness of these courses and to make sure people who have signed up will eventually show up. In order to fully utilize the resources in the Centre such as the wine tasting and training room, the Centre will also organize various wine appreciation seminar or wine training courses. Currently courses are organised for various business and profession associations, the reason is simple, I have close connections with the presidents of these associations and I think the wine tasting classes and seminars can benefit them as it is more often for them to have dinners with clients, which I think they do need some trainings on this aspect. Also it is easier and more efficient in training these professionals. By inviting associations to participate in the wine seminars, the number of participants and the cost involved are easier to manage as well. Initially, the Centre will try to promote as much as possible wines from all over the world. For each night, wines from a featured country will be introduced and will be run in a cycle, i.e. once the wine from all producing countries on the list are tasted, the Centre will start from the first country again. On the night of interview, it was the German & Swiss Night in which German wines from S&D German Wines and Swiss chocolate from Francesca were featured. Mr. Wong said apart from tasting wine on its own, it is also the trend to pair food or snacks with wines, and thus he decided to invite the two companies to come and hold the wine tasting session. 葡萄酒背後的傳統特色 歷史和故事 Transforming Hong Kong into a Real Wine Hub Coming from logistics background, Mr. Wong has indeed made the best of his advantage to develop the project of Hong Kong Wine Centre. It is not only about selling and buying wines; nor it s only about importing and exporting; it is also about bringing up the culture of wine in Hong Kong and China through proper training and education. Just as Mr. Wong envisioned, the development of wine culture lies in the hand of constant training, and through education, people will get to know not only on how to read the wine labels, but also appreciate heritage, the 由 S & D German Wines Ltd提供的德國葡萄酒以及FRANCESCA的瑞士手製巧克力 German Wines provided by S & D German Wines Ltd and FRANCESCA handmade Swiss chocolate. history and stories held in every bottle. 德國及瑞士之夜 The German & Swiss Night 採訪當晚 我們有幸獲邀出席 德國及瑞士之夜 由 S & D German Kindly invited by The Hong Kong Wine Centre, we were able to attend the very Wines Ltd行政總裁安倩文女士及富卓發展潛能創辦人兼行政總裁馬康 An Education Centre for Wines 妮女士提供清新的德國葡萄酒和精緻的瑞士手造巧克力 這個耳目一 Throughout the interview, Mr. Wong emphasised a number of times the importance of education for wine buyers, in particular those from China. As imported wines in the China market occupy a proportion as small as 4%, not all traders, buyers or consumers are knowledgeable about wine. Furthermore, with respect to individual producing countries, the appellations, the languages, the wine labels can be very different, thus making it difficult to be understood. We invite wine professionals to hold seminars and wine tasting sessions for interested parties from the business and let them understand more about the world of wines. Apart from the education on 新的配搭既能平衡酒及巧克力的香氣 也提升了兩者的味道 實在是 一個令人印象深刻的配搭 interesting wine tasting session of pairing German wines and Swiss Chocolate. Mr. Wong said he was very much grateful to have Ms. Andrea Springmann, Managing Director of S & D German Wines Ltd and Ms. Cornelia Francesca MAEDER, Founder and Managing Director of FRANCESCA to bring to us refreshing German wines and delicate handmade Swiss chocolate. The pairing was a carefully chosen one in which the flavours of wines and chocolate balanced with one another and highlighted with every single bite of chocolate and sip of wines. It was indeed an impressive night! 如欲了解更多關於香港世界葡萄酒中心及所提供的品酒課程 可瀏覽 For more information about Hong Kong Wine Centre and wine tasting sessions provided, please visit 87

46 The Grape Wine TOAST TO WINE 達 人 酒 記 酒 之 達 人 專訪王朝酒業集團有限公司 Interview with Mr. Rex Yeung, Financial Controller & Company Secretary of Dynasty Fine Wines Group Limited. 財務總監及公司秘書楊志達先生 A Big Step Forward at the 30th Anniversary Dynasty Fine Wines Heading towards a Flourishing Future 1980 年 天津市葡萄園與法國著名酒商人頭馬君度集 Dating back to 1980, Tianjin City Grape Garden and French renowned wine making 團 (Rémy Martin) 成立了中國最早期的中外合資企業之 company Rémy Martin established one of China s first Sino-French joint venture Dynasty Fine Wines Group Limited. Taking the Group s 25th anniversary in 2005, 一 中法合營企業 王朝酒業集團有限公司 開展 Dynasty was officially listed in Hong Kong Stock Exchange. Stepping into the year 了在中國釀造葡萄酒的事業 2005 年乘 25 週年之際 集團正式在香港聯交所上市 2010 年 集團上市 5 週年 且慶祝踏入 第 30 載 王朝酒業集團有限公司財務總監及公司秘書楊志達先生形 2010, the Group not only celebrated its 5th anniversary on the Stock 王朝梅廘輒乾紅葡萄酒 只限中國內地發售 Dynasty Merlot Dry Red Wine Reserve, available only in Mainland China Market but also its 30th birthday. Described by Mr. Rex Yeung, Financial Controller and Company Secretary of Dynasty Fine Wines Group Limited, the success of Dynasty in both domestic and international markets are 容 人頭馬君度集團提供的技術和人員 對王朝的發展起了重要的作 mainly due to the technologies and personnel that Rémy Martin provided, 用 集團中法合營企業的形象 也成為王朝在國內外成功的要素 and they are one of the important assets contributing to the present Dynasty Fine Wines. 中國香港市場大不同 Different Market - Hong Kong and China 作為中國最大的葡萄酒釀造商之一 王朝酒業準確地因應兩地各自的 As one of the largest wine producing company in China, Dynasty 生活方式和飲用葡萄酒的習慣區別中國和香港的市場 在中國 葡 carefully differentiates the market of China and Hong Kong according 萄酒的飲用大多數都是在商務應酬方面 尤其是出公費的應酬 因此 to the different lifestyle and wine drinking culture. In China, wines are 王朝在中國的業務有大概 70% 在餐飲方面 楊先生解釋道 相反在 always consumed during business lunches and dinners in which fees are paid by the companies. We therefore have a dominant business of 香港的市場 王朝的業務都集中在零售方面 我們認為 要推廣葡 around 70% in the on-trade sector rather than off-trade, explains Mr. 萄酒飲用的文化 不單只在餐飲方面的消耗 而是更需鼓勵消費者於 零售市場購買 帶回家與家人朋友享用 才能達至一個健康長遠的葡 萄酒業務的發展 所以我們希望可以在國內推動如香港般的葡萄酒文 化 而不單在商務應酬方面的發展 對王朝而言 香港有著重要的作用 我們在內地的同 事均認為在香港得到的資訊較詳盡和仔細 特別是關於 國際酒業動態和資訊 除了流通的資訊外 香港的高 效率及方便快捷的產品採購亦使香港成為王朝發展的重 要角色之一 Yeung. While in the market of Hong Kong, businesses are completely 王朝酒業供應香港市場的精選系列 Dynasty Wines Collection available in Hong Kong market different that most of Dynasty business comes from the off-trade sector. We think that only if consumers are buying wines from retails, taking them home and sharing with friends, that the wine business will have healthy and sustainable growth. That is why we are promoting the culture of wine drinking for private pursuits instead of only in business intercourses, just like the market in Hong Kong. To Dynasty, Hong Kong is an important and strategic platform, what we ve learnt from colleagues from China is that they find the information obtained from Hong Kong is much more useful and detailed, particularly more globalised data of the international markets. The availability of extensive and informative data together with efficiency 香港自寬免了葡萄酒徵稅後 更大大鼓勵王朝加大推廣 品牌的力度 我們實際的預算並沒有增加 我們只是 把省下來的稅金轉移用作宣傳用途 增加曝光率 如首 and convenience in sourcing new products make Hong Kong sits at an irreplaceable position for Dynasty in developing its markets both locally and internationally. The recent alleviation of wine tax in Hong Kong has also encouraged Dynasty to participate more in promoting. We do not actually increase the budget, instead, we 次在中國以外 於尖沙咀新世界中心的最大型戶外廣 utilize the amount which would be taxed previously on more promotional activities to 告 或於多間食肆如美心集團旗下餐廳擺放座枱廣告卡 gain exposure, such as placing our first largest advertisement outside Mainland at the 等 而價錢方面 王朝也相應調低以回饋消費者對品 top of New World Centre in Tsim Sha Tsui; or placing more promotional cards on tables 牌的支持 at restaurants such as the Maxim s Group in which our wines are available. The price of the wines is also reduced as a gratitude to consumers support to the brand

47 The Grape Wine 酒之達人 TOAST TO WINE 達人酒記 走出中國拓展國際市場至於王朝在國際市場, 楊先生指出數個不可不提的市場 : 作為亞洲最大的葡萄酒輸入國, 日本是我們其中一個重要市場 而在太平洋的另一邊, 我們的產品也很受美國市場的歡迎, 因為他們較為樂意接受和嘗試新的事物 相反歐洲的市場我們仍然在起步階段, 因為歐洲是個發展非常成熟的市場, 較其他市場難以進入 有鑑於此, 王朝於去年 4 月份與歐洲最大 全球第 8 大葡萄酒商 les Grands Chais de France (GCF Group) 達成合作協議, 由 GCF Group 負責王朝在歐洲市場的銷售, 而王朝則為 GCF Group 旗下的品牌在中國市場推廣 這是一個互惠互利的合作, 通過雙方在各自領域的優勢, 開拓在彼此的市場 楊先生解釋 要打入歐洲市場固然困難, 另一邊相, 早前中國有毒食品事故亦令很多市場對中國製食品卻步, 很多國家都對中國製產品起了戒心, 最 火辣 的時候他們更拒絕進行任何對話; 他們亦對進口的中國產品 Going Further to International Market For Dynasty s international market, Mr. Yeung pointed out a few important markets that cannot be missed. As Asia s largest wine importer, Japan is obviously one of our targets. While across the Pacific, we are also welcomed by the American market, as they are more willing and open to try new things. As for Europe, we are still at the beginning as Europe has already a very well-established wine market that is not easy to break in. In view of the market in Europe, in April last year, Dynasty came to an agreement with les Grands Chais de France (GCF Group), Europe s largest and world s eighth largest wine retailer, on collaboration basis that GCF Group will be responsible for distributing Dynasty wines in European market while at the same time, Dynasty will help promoting wines for GCF Group in China. The agreement is actually benefiting one another, that we are helping each other getting into one another s market utilizing our strengths in the respective market, explains Mr. Yeung. Apart from the developed wine market in Europe, the contaminated food incident that happened in China previously also caused some difficulties for Dynasty in getting into the international market. Many of the countries were aware of the quality of products from China, and in the worst case, they even refused to engage in any kind of lobbying or negotiation. They did a lot of tests and examinations to make sure the wines from China were safe, recalls Mr. Yeung. The customs in both China and overseas were all having long queues of products waiting to be tested and approved, Mr. Yeung describes that it could be the worst time ever for business, and the emphasis on Dynasty s Sino-French joint venture nature became more and more important. Fortunately as time goes by, people re-gain confidence on the quality of Chinese products and things are getting back on track. Apart from the agreement with GCF Group in order to participate in the international market, Dynasty also aims to expose more to the market through participating in Vinexpo Asia-Pacific 2010 in Hong Kong in May. The feature for this year s Dynasty at Vinexpo will be the introduction of three more wines into the Hong Kong market to fill up the wine portfolio in terms of the price. At the moment we have wines priced around HK$120 and HK$300, and people are demanding for wines that are priced in between. So we decided to introduce three mid-range red wines to fill the gap. The selected varietals to be launched include Cabernet Sauvignon, Merlot and Shiraz. Dynasty Château Journey to Wine Culture As a series of events celebrating the Group s 30th anniversary, the kick-off started in January early this year, that the Group has held a large celebration on boat marking the 5th anniversary on the Hong Kong Stock Exchange as well as a lighting ceremony for the large advertisement board in Tsim Sha Tsui. Following the celebration timetable will be the Group s participation in Vinexpo Asia-Pacific. Going along the calendar, the Group will launch a Dynasty Château in the middle of this year as well. 王朝酒堡 葡萄酒文化之旅藉著今年 30 週年, 王朝舉行一連串的慶祝活動 : 於 1 月期間, 王朝於大型遊艇上慶祝上市 5 週年及為位於尖沙咀的廣告牌進行亮燈儀式 ; 於 5 月期間他們將參與 Vinexpo Asia-Pacific 的展覽 緊接著就是預計於年中開幕的 王朝酒堡 位於集團總部同市的天津市, 王朝酒堡 不只是王朝的週年紀念產物, 更重要的是通過被天津市政府認定為天津市其中一項重點旅遊景點來加強推廣在中國的葡萄酒文化 : 在酒堡裡會有博物館和展覽廳, 展出世界各地著名和重要的酒類珍藏, 如人頭馬君度的路易十三干邑 此外, 我們亦會有一個如 3 個足球場般大小的葡萄園, 雖然我們不會以那些葡萄釀酒, 但我們是希望遊客可親身體驗葡萄酒製造的過程 因應著 王朝酒堡 的開幕, 王朝最快將於下半年推出首瓶酒莊酒 如果沒有一座酒莊就出不了酒莊酒, 所以我們會在 王朝酒堡 開幕後才推出 楊先生續說 至於酒標方面, 筆者有幸見到暫時新的酒標設計, 發覺與現時王朝所採用的酒標很不同 我們仍然在調整酒標的設計, 不過它應該與你現在見到的很相似 可是由於王朝仍然對酒和酒標進行調整和修飾, 故各位要耐心地等待至今年的第三季才能目睹王朝首瓶酒莊酒的廬山真面目 緊貼市場大趨勢目前, 王朝主要的生產基地為天津和山東, 而轄下的葡萄園則分佈在新彊 寧夏 山東 河北和天津, 集團亦計劃繼續往西部發展, 雖然西部地區較其他城市落後, 但其氣候 天氣和土壤均十分適宜種植葡萄 而位於天津的釀酒廠的產量亦已提升至年產 70,000 噸, 以應付日益增長的需求 另外在中國的市場發展方面, 根據國家統計數字顯示, 年輕一代將要為老年人應付更沉重的醫療開支, 因此國內已經開始推廣健康飲食, 逐漸以葡萄酒取代酒精濃度極高的中國白酒 王朝酒業亦留意到這個趨勢 : 除了更健康的飲食習慣外, 我們亦注意到葡萄酒在中國女性市場的發展 女性市場又稱為 半邊天市場, 意指女性亦可撐起半邊天, 因而是一個不可忽略的市場 我們特意釀造了低度葡萄酒如香檳, 其酒精 are still modifying the final design for the wine label, but it should be similar to the one that you are seeing right now, says Mr. Yeung. As the wine and its label are still under modification, we have to wait until the third quarter this year for the final outcome of Dynasty s first château wine. Stay Close to the Changing Trend At present, Dynasty has its wine production based in Tianjin and Shangdong with vineyards located in Xinjiang, Ningxia, Shangdong, Hebei and Tianjin, the Group is planning to move the plantation further to the West. Despite the relatively undeveloped aspects of the West, the climate, weather and soil are more suitable for viticulture. The production capacity of Tianjin s wine production plant has also been increased to 70,000tonnes per year to meet the increasing demand of their wines. With reference to the statistics data from the China Government, the younger generation will have a heavier burden in supporting the medical system for the elderly. People are becoming more health conscience and they start to turn down Chinese white wine and take up red and white wines from the West, in which the alcohol content is much lower. Dynasty is well aware of the trend, apart from the trend on healthy diet, we also notice the increasing demand of wines in the women market. As we perceived the women s market as half-the-sky market, meaning they are capable of taking up half of the market, they are an important group of customers for us. Thus we start to launch wines with lower alcohol content, such as the sparkling wine with an alcohol content of only 5 to 6% to accommodate for their needs. In order to go further into the off-trade market, both domestically and internationally, Dynasty is working to promote the pairing of Dynasty wines and Chinese cuisines. As a wine producing company with a strong bond with the Chinese culture, with grapes growing in China and employing Chinese winemakers, we are aiming to link up our brand with Chinese cuisines, just as people matching French wine and French cuisines. Mr. Yeung points out. Hong Kong in this case will definitely play an important role for her wide variety of Chinese cuisines as well as wine professionals available in town. However, since the taste and style of dishes in other regions of China are quite different to those in Hong Kong, the pairing done in Hong Kong may only serves as a reference for the China market in deciding on the marriage between the two. The trend of pairing food and wine is deemed to pursue for Dynasty, as Mr. Yeung stresses, what we envision in the future will be that consumers will think of pairing Dynasty once they are having Chinese cuisine. 進行更多 更仔細的測試 楊先生回想說 當時無論是中國或海外的海關關口均排著長長的產品等候檢驗, 楊先生形容那可說是各行業最差的時候, 但亦進一步顯出王朝 中法合營 特質的重要性 幸好隨著時間的過去, 消費者逐漸重拾對中國食品的信心並慢慢恢復過來 隨了與 GCF Group 達成合作協議從而進身國際市場外, 王朝亦將會參與今年 5 月於香港舉行的 Vinexpo Asia-Pacific 今年他們將會致力於香港市場並引入多三款紅葡萄酒, 目前我們的葡萄酒檔次為大約港幣 120 元或大概港幣 300 元左右, 但卻缺少在中位價的葡萄酒, 因此我們決定引入多三款葡萄酒以填補中間的檔次 這次被挑選的葡萄品種包括赤霞珠 (Cabernet Sauvignon) 梅洛(Merlot) 和切拉子 (Shiraz) Located in the Group s headquarter city Tianjin, Dynasty Château aims not only to mark the anniversary of the brand, but also to educate and promote the wine culture in China. It is also regarded as one of the major tourist spot by the Tianjin City Government. Inside the Château, there will be museums and showrooms displaying famous and important wines around the world, such as the renowned Louis XIII Cognac from Rémy Martin. Also there will be a small vineyard, with a size of around three football pitches, that allows tourists to experience grape picking. Although we are not going to produce wines out of the small vineyards in the Château, we believe it serves as a good channel to let people know and learn about wine. With the opening of the Dynasty Château, the Group will start to launch the latest château wine in the second half of the year. One does not qualify to produce château wine if a château does not exist, therefore, we plan to launch the wine after the opening of Dynasty Château, Mr. Yeung continues. The wine label for the château wine, as observed, will be very different from those currently used by Dynasty, we 濃度只有 5 至 6 度, 以配合她們對低酒精濃度的酒類需求 為再進一步推廣王朝在國內外的零售市場業務, 王朝正積極地推動以王朝酒業葡萄酒配中菜, 作為一所擁有濃厚中國文化為背景的釀酒商, 並且在中國本土種植葡萄以及聘用中國的釀酒師, 我們很希望可以把我們品牌與中菜聯繫, 就像大家吃法國菜就會選擇飲法國葡萄酒一樣 楊先生並指出, 在香港可以找到中國很多地方菜系, 也有很多酒界的專業人士, 使香港成為一個重要的試點 但由於國內的飲食文化 口味與香港略為不同, 因此在這裡所做的配搭只會做參考 對王朝而言, 中菜與葡萄酒的配搭是發展的大趨勢, 亦正如楊先生強調, 希望做到當消費者以葡萄酒配中菜時, 就會想起王朝 王朝至尊皇族系列 - 珍藏赤霞珠 2005 年 Dynasty Premier Royal Selection - Cabernet Sauvignon Reserve 2005 王朝玫瑰香起泡葡萄酒 Dynasty Muscat Sparkling Wine 3. 王朝五星級窖藏冰葡萄酒 Dynasty 5-star Icewine Reserve 90 91

48 The Grape Wine 酒之達人 WINE INDEX 醇酒指數 Liv-ex Fine Wine Market Report Dom Perignon 1996 makes a welcome appearance at the top of the major movers board this month, providing further evidence that momentum is finally returning to the market for top Champagne. Bordeaux takes the other four places from various chateaux and vintages. We are now seeing upwards price pressure on almost all red wines from the region, with perhaps only the 2006 and 2007 vintages remaining weak. Of particular interest is the increase in price for Latour: the 2003s are only now starting to gain momentum and, for once, Latour is leading its First Growth peers. *Source: liv-ex.com/erobertparker.com The 1998 vintage in Bordeaux although considered one of the better efforts of the 1990s, particularly on the Right Bank is often overlooked by the trade and collectors alike. Twelve years on, the vintage deserves attention, and recent price trends suggest the market is giving it just that. It may come as a surprise that a basket of First Growths from the 1998 vintage has outperformed all other vintages over the past year. The vintage is widely considered to be one that favoured the Right Bank over the Left. Although, as usual, it has been the Left Bank s First Growths that have proved the best investments, the five Firsts having outperformed their Right Bank equivalents (Ausone, Petrus and Cheval Blanc) by more than 25% over the past five years. Over the full six-year time-frame the Left Bank still comes out on top, with a return Trading in the year 2010 kicked off with a bang. Brisk buying ahead of the Chinese New Year put paid to the traditional post-festive lull and despite predictably high demand for Lafite the market was remarkably broad and the pace of trade continue to accelerate in February. Exchange turnover was up 40% on last year and 30% on last month. That buying of Lafite Rothschild was fierce; perhaps more pertinent is that Mouton, Haut Brion, Margaux and Petrus continue to benefit from an expansion in of 102% compared to 65%. Over the past year, however, the market seems to have turned. The Right Bank has recently significantly outperformed the Left. Indeed, this 20% increase makes these wines some of market s best performers, particularly away from the Firsts. For those looking to expand their portfolio into something less First Growth focused, these wines would appear the perfect all rounders; good investment options as well as fine additions to any drinking cellar. demand. Of Bordeaux s big eight only Ausone and Cheval Blanc remain becalmed. *Source: liv-ex.com * Source: liv-ex.com Liv-ex Indices changes Minor adjustments were made to the Liv-ex indices as a result of Parker s re-rating of 1982 and 1990 Bordeaux last year. Bordeaux accounted for more than 90% of exchange turnover for the second month in a row with 1996 proved the most popular Bordeaux vintage (with 14.8% of trade), closely followed by 2003 (14.1%) and 2000 (12.2%). Away from Bordeaux, the most noticeable trend was the return of Champagne to the trading screens. Champagne s share of exchange turnover hit 5% for the first time in more than a year. Italy and Cos d Estournel 1990 was forced out of the Liv-ex 100 Fine Wine Index as a result of its downgrade to 94 points (all wines in the index must score at least 95). Pavie 1998 has replaced it. Cos 1990 also left the Liv-ex Fine Wine Investables Index, along with Pichon Baron 1982 and Conseillante 1982, all of which fell under 95 points. As a result of upgrades, Lynch Bages 1990, Mission Haut Brion 1990, Grand Puy Lacoste 1990, Leoville Poyferre 1982 and Ducru Beaucaillou 1982 have joined the index. This raises the number of components to 204. * Source: liv-ex.com the Rhone brought their strong 2009 trading into the new year, with Sassicaia and the Guigal La Las leading their respective regions. Burgundy trade was steady, although the newly released 2008 vintage saw little action. Liv-ex is a leading fine wine exchange based in London. It is an independent information, trading and settlement platform for fine wines trade. For details, please visit

49 澳洲有機奶農合作社總監 Wendy Wallace 女士 INDUSTRY ELITES 業界精英 Wendy Wallace 為來自澳洲維多利亞省的第二代農民, 在維多利亞省瓦雷高市擁有面積達 155 公頃的農場, 育有 150 頭乳牛 她出任其屬下公司澳洲有機奶農 (ODFA) 合作社的總監, 負責把公司品牌 真正有機 (True Organic) 引進香港市場 真正有機 的所有產品均經過澳洲及國際有機食品認證機構澳洲國家可持續農業協會 (NASSA) 的檢測及認可, 證明產品及其生產過程均符合有機產品的標準 Wendy 的丈夫為第四代農民, 二人有三名子女 Mrs. Wendy Wallace, director of the Organic Dairy Farmers of Australia (ODFA) Co-operative Wendy Wallace is a second generation farmer from Victoria, Australia and runs her 150 head dairy cow farm on 155 hectares in Warragul, Victoria. A female dairy farmer, she is also a director of her company the Organic Dairy Farmers of Australia (ODFA) Co-operative who introduces their brand True Organic into the Hong Kong market. True Organic products are assessed and approved by the Australian and International certifier of organic food, the National Association of Sustainable Agriculture (NASSA) of Australia in meeting standards in organic products and production. Wendy is married to a fourth generation farmer and has three children. 太興環球發展有限公司副總經理何小鋒先生 何先生擁有 30 年餐飲業管理及發展經驗, 尤其專長於制定經營策略 建立現代化企業管 理以及員工培訓, 有豐富實戰經驗 曾於某大快餐集團服務 18 年, 擔任營運總監一職 見證集團成長 何先生 10 年前加入太興環球發展有限公司, 現擔任集團副總經理 何先 生致力提升公司品質 服務 環境管理水平, 塑造公司優良企業文化, 成為業內最先設立 資歷架構的公司之一, 將公司由傳統的燒味茶餐廳打造成高質素之現代化管理飲食集團 Mr. Bosco Ho, Deputy General Manager of Tai Hing Worldwide Development LTD With over 30years of experience in F&B management and development, Mr. Ho s expertise lies on devising operation strategies, building up modern corporate management and human resources straining. He has previously worked for a large chained fast food group for 18 years as Operation Director, witnessing the growth of the group. 10 years ago, he joined Tai Hing Worldwide Development LTD and became the Group s Deputy General Manager. Mr. Ho s dedication to improve the Company s quality, services and environmental management, builds up a corporate culture that enables the Company to become one of the pioneers in the F&B industry to have established Qualifications Framework, and transforming the Company from a small tea bistro to a modernized catering group. 村鄉葡萄園 國際 有限公司董事總經理梁雅婷小姐村鄉葡萄園國際有限公司由梁雅婷小姐創立, 志於幫助香港及大中華地區的愛酒人士 尋找葡萄酒世界的秘密 村鄉葡萄園專門由創新 細緻的釀酒廠引入在寒帶氣侯所產出 具獨特個性的葡萄酒 梁小姐是財華社集團有限公司 上市編號:8317 的創辦人之一, 曾兼任營運總裁, 負責制定及推行市場策劃 企業傳訊等事務 Ms. Ada Leung, Managing Director, Cottage Vineyards (International) Limited Cottage Vineyards (International) Limited is established by wine lover, Ada Leung, with the mission of helping wine lovers in Hong Kong and Greater China discover the wine world s best kept secrets. Specialized in the offerings of cool-climate wines produced by boutique wineries focused on creating premium wines with unique characters, the company is the realization of Ms. Leung s dream after her founding of Hong Kong-listed company, Finet Holdings Limited (E-finet.com) (HKEx: 8317), where as the company s Chief Operating Officer, she helped devise and execute the business, marketing and Public Relations strategy. 寧記麻辣火鍋東主陳傑先生陳傑先生 (Spencer)15 年前毅然由電影界轉投飲食行業, 全賴 Spencer 那份好學不倦 親力親為的精神, 令寧記麻辣火鍋發展至今, 說到在香港做飲食,Spencer 說港人最懂得飲飲食食, 如果是 好食夾大件 的話就更加令他們食指大動, 要做到出品優質, 價錢大眾化就是寧記一貫的路向 Mr. Spencer Chan, Founder of Lin Kee Hotpot Leaving the movie industry 15 years and stepped into the F&B sector, it is Spencer s humble heart for learning and hands-on management approach that make Lin Kee what it is today. Good quality with reasonable price is always the objective of Lin Kee, for Spencer explains, people of Hong Kong are connoisseurs in food, in order to catch their attention, large and tasty portion is the best solution. 智利 Santa Rita 酒莊首席釀酒師 Cecilia Torres 女士著名作品包括 Casa Real 和 Floresta Syrah,Cecilia 自 1980 年開始在智利優秀酒莊 Santa Rita 工作, 現在已成為其中一位首席釀酒師, 同時, 她亦是智利首位女性獲得 年度最佳釀酒師 她認為釀酒是 精緻優雅高於豐厚華麗, 故她的葡萄酒以芬香撲鼻和穩定的品質而聞名 Ms. Cecilia Torres, Chief Winemaker of Santa Rita, Chile Creator of the incredible Casa Real and Floresta Syrah, Cecilia initiated her work in 1980 in Chile s prestige winery, Santa Rita and is currently one of the chief winemakers of the winery. In 2007, she was the first woman awarded Winemaker of the Year in Chile. Holding the philosophy of elegance over opulence, her wines are famous for their aromatic nose and consistent quality.

50 Elite Style 精 英 品 味 同 The Swatch Group (H.K.) Limited 總裁盧克勤先生及 RADO 雷達 Country Manager of The Swatch Group (HK) Limited and Miss Shirley Mok, Vice R ADO r 5.5 系列光耀全城 表香港及澳門區副總裁 Miss Shirley Mok 主持盛會 與表迷率先親睹 President of RADO, Hong Kong and Macau. The party featured a spectacular light RADO 雷達表 r5.5 的迷人風采 為配合派對主題 RADO 雷達表於會 painting session. Attending guests were invited to design their own light paintings 上安排特別環節 加入近年風靡一時的 Light Painting 遊戲 讓所有嘉 hence experience the joy of creating visionary, innovative and iconic designs. RADO r5.5 Series Lighting Up the City 實踐品牌 開創視野 永恆創新及標誌形象 的創作原則 雷達表與設計大師攜手呈獻 World Watch Brand Join Hands with Renowned Designer 賓及表迷一邊品嚐美酒佳餚 一邊 DIY 創作獨家 Light Painting 作品 A specially-designed showcase was set up to display the new r5.5 collection, and the exquisite RADO r5.5 dessert acted as a stunning surprise. To commence the launch RADO r5.5 Light Painting Party 的會場佈置得美輪美奐 以交錯的 光影 鏗鏘的音樂 精緻的佳釀美食 彰顯出 RADO 雷達表的尊貴 型格形象 場內設有專櫃展示 RADO 雷達表 r5.5 系列腕表 吸引來賓 駐足觀賞 而特別為派對精心製作的 RADO r5.5 甜餅 更為來賓帶 來無盡驚喜 派對在一片熱鬧的氣氛下進行 大會司儀譚俊彥首先 邀請 RADO 雷達表香港及澳門區副總裁 Miss Shirley Mok 致歡迎辭 ceremony, master of the ceremony Mr. Shaun Tam invited Miss Shirley Mok, Vice President of RADO, Hong Kong and Macau, to deliver a welcoming speech. Guests were also invited to view an enchanting RADO r5.5 Lights Up The World slide show, which was specially-created for the party, manifesting how RADO r5.5 is to create a major sensation worldwide. 大會隨後播放一段品牌為是次派對特別設計的 RADO r5.5 Lights In order to encourage the attending guests to exercise their creativity, RADO had Up The World Light Painting 短片 以別開生面的表達手法 彰顯 set up two light painting booths at the party. Guests were invited to do their own RADO r5.5 風靡全球的風采 吸引全場掌聲 為派對掀起高潮 light painting creations and enter the on-site Light Painting Design Competition. The 為了讓來賓親嘗創作的樂趣 RADO雷達表特別於場內架起Light winner of The Most Creative Light Painting Work for the Night was then chosen to Painting 遊戲室 邀請來賓進行 DIY Light Painting 創作 有興趣的 receive a RADO watch, presented by Miss Shirley Mok and Miss Annie Liu. 人士更可憑作品參加即場舉行的 Light Painting 設計比賽 參賽情況 十分踴躍 評審團終於在芸芸佳作中選出最具創意的作品 得主獲 Miss Shirley Mok 及劉心悠小姐頒贈名貴 RADO 腕表一枚 Miss Shirley Mok, Vice President of RADO, Hong Kong and Macau, expressed her excitement for the birth of RADO r5.5: Thank you for coming to RADO r5.5 Light Painting Party to witness the birth of r5.5 a distinctive timepiece that jointly RADO 雷達表香港及澳門區副總裁 Miss Shirley Mok 表示 感謝大 accomplished by RADO and world renowned designer Jasper Morrison. With visionary, The Swatch Group (H.K.) Limited總裁盧克勤先生(左四) RADO雷達表香港及澳門區副總裁Miss Shirley Mok(中) 家蒞臨 RADO r5.5 Light Painting Party 見證 RADO 雷達表與 和瑞士駐香港總領事洪含雅先生(右四)與其他嘉賓合照 innovative and iconic as our motto, RADO has never ceased to stun the watchmaking 世界頂級設計大師 Jasper Morrison 合作打造的 r5.5 的誕生 RADO Mr. Kevin Rollenhagen, Country Manager of The Swatch Group (HK) Limited (left 4), Miss Shirley Mok, Vice President of RADO, Hong Kong and Macau (middle) and Dr. Hans J. Roth, Consul-General of Switzerland in Hong Kong (right 4) together with other guests. 雷達表一向強調 Visionary Innovative 及 Iconic 這些都能在 RADO 雷達表的物料及設計上體現 全新的 r5.5 系列將 RADO 雷達表所推崇 的 Comfort is luxury 及 Jasper 所相信的 Less is More 理念完美融合 是設計界及鐘表界的盛事 今天能夠邀得各位參與是次 Party 慶祝 r5.5 隆重面世 實在非常榮幸 我希望大家親身體會創作的樂趣 盡 情享受今晚的派對和難忘的 RADO moment world and watch-lovers with our daring and creative design and the use of innovative materials. The piece perfectly interprets Comfort is luxury and Less is More which are the true belief of RADO and Jasper. Today, we are honoured to have all of you to join the party and celebrate the birth of r5.5 with us. I hope everyone enjoys the party, experiences the exceptional RADO moment, has fun making your own creations with light painting and savours the beauty of our creative work. RADO雷達表 r5.5系列 RADO r5.5 series 瑞士鐘表品牌 RADO 雷達表一直以創新科技 永恆設計與卓越材質享 Renowned for its cutting-edge technology, exceptional design and creative use of 關於 RADO 雷達表 About RADO 譽表壇 為慶祝由品牌及舉世知名的設計大師 Jasper Morrison 合力 material, world distinguished watch brand RADO celebrated the birth of its latest 瑞士腕表品牌 RADO 雷達表自 1957 年推出其首個腕表系列以來 憑 Launching its first watch collection in 1957, Swiss watch brand RADO, with its 打造的驚世傑作 RADO 雷達表 r5.5 隆重問世 品牌特別於 3 月 12 日傍 masterpiece r5.5, a joint creation of the brand and world renowned designer Jasper 着大膽創新 力爭上游的精神 在製表界立下多項創舉 尤其在高科 daring style, aggressive spirit and endless creativity, has achieved unlimited 晚於中環 Prive 舉行 RADO r5.5 Light Painting Party Morrison, at Privé in Central on 12th March 技材質的運用之上 RADO 雷達表永遠快人一步 先人一籌 RADO 雷達表亦擅於運用高科技鑽石 高科技鑭金屬 藍寶石水晶 硬金屬 RADO r5.5 Light Painting Party邀得瑞士駐香港總領事洪含雅先生 The launch ceremony of RADO r5.5 Light Painting Party was officiated by Dr. Hans 等創新破格的物料打造腕表 使其時計產品全都擁有尖端的抗磨損功 紅遍中港台的演員劉心悠小姐 傑出音樂創作人藍奕邦先生 建築界 J. Roth, Consul-General of Switzerland in Hong Kong, actress Miss Annie Liu, music 能 為製表史開拓了運用高科技材質的先河 要取得更多有關 RADO 精英何周禮先生及曾獲選為世界 50 位最有前途年青設計師之一的著 producer and composer Mr. Pong Nan, award-winning architect Mr. Barrie Ho and 雷達表的資訊 歡迎瀏覽 RADO 雷達表官方網站 名時裝設計師及香港知專設計學院時裝及紡織系講師尹泰尉先生 聯 talented fashion designer Mr. Pacino Wan, joined hands with Mr. Kevin Rollenhagen, 96 breakthrough in the watchmaking field, being especially outstanding in using innovative materials in its watch creations. RADO is also remarkably experienced in using cutting-edge materials such as high-tech diamonds, high-tech lanthanum, sapphire crystal and hard metals that feature top-quality resistance to scratch and wear, RADO has successfully opened up a trend of using innovative materials in watches. For more information, please access: 97

51 Guardian Angel-Amoy 淘大天使 At Amoy we care 淘大在 八大文化與承諾 基礎上, 發展了一套 淘大 處處是關心 (at Amoy we care) 的關懷文化, 確立及展 示了淘大對每一種關係的愛護, 當中包括以下各層面 : On the foundation of Amoy s Eight cultures and commitments, the corporate developed the culture of at Amoy we care. This confirms and demonstrates the care of the corporate to every aspect, including the following: Building a Good Working Atmosphere Contributing to the Harmonious Development of Society 一間企業, 如果沒有了 人, 便會變成 止, 企業之所以能夠營運, 全靠有 人 在推動 而 1908 年於廈門鼓浪嶼註冊成立, 其後紮根香港的淘化大同, 深深感受到企業責任與社會的息息相關, 並充分表現 以人為本 的重要性, 其堅守的 八大文化與承諾 孕育出 淘大處處是關心 (at Amoy we care) 的信念, 透過互相溝通 關懷和肯定, 做到上行下效, 讓員工在愉快融洽的環境中工作, 提供優質產品予市民之外, 更得以從中積極發揮回饋社會的精神 ; 集團深信營造有利的工作環境, 促進員工成長, 與商業夥伴建立雙贏關係, 將可帶動集團步入蒸蒸日上的發展軌道, 除了集團內部之外, 甚至將關心發揚到社會 環境等領域 A business cannot last long if it doesn t treasure or even neglect its people. In 1908, Amoy was established in Xiamen, Fujian Province in China and later settled down in Hong Kong. Ever since its establishment, Amoy deeply recognises the importance of human-oriented principle and the close link between corporate responsibility and the society. The company s policy of Eight corporate cultures and commitments cultivates the belief of at Amoy we care. Through mutual communication, care and recognition, managements and employees can work closely together. This enables our people to work in a harmonious working environment, so as to produce quality products to our customers and to contribute themselves actively to society. Amoy believes that establishing a good working environment, creating career opportunities for their employees and building a win-win relationship with their business partners are the keys to a bright and successful future. Other than the company itself, Amoy extends its care to the community and the environment. 淘大 八大文化與承諾 Eight cultures and commitments of Amoy 員工 Employees 淘大一家 是公司關懷員工的寫照, 除關心員工身心健康以及 其家屬外, 培訓和發展員工才能, 並協助他們在各方面成長, 亦 是淘大所關顧的 The Amoy family is the perfect example of how Amoy cares about its employees. Amoy concerns about the health of their employees as well as their family. It also provides trainings and helps developing the abilities of its employees. This enables their employees to have an all-round development. 客戶及消費者 Customers and Consumers 淘大作為食品製造企業, 必需為客戶及消費 者提供安全 高品質 健康 美味和具創意 的產品 As a food production company, Amoy has to provide its customers and consumers with safe, quality, healthy, delicious and creative products. 環境 Environment 保護環境是企業應盡的責任, 貫徹執行環保政策於公司每一方面, 例如設立 環保專員 一職, 專責制訂 管理 推行及檢討各項淘大廠房環保措施, 以達致 零排放 之生產目標 It is the responsibility of a corporate to protect the environment. Amoy implements environmental protection policies in every aspect within the company. For example, establishing the post of environmental protection ambassador to setup, manage, implement and review the environmental protection policies of all the different factory buildings to attain the corporate production goal of zero emission. 股東 Shareholders 賺取合理回報予公司投資者是企業應有的責任, 淘大將繼續爭取合理盈利 維持營業額的增長, 以增加股東的投資回報 It is the responsibility of a corporate to gain reasonable return for its investors. Amoy will continue to gain reasonable profit and to maintain the growth of its business to increase the return of investments of the shareholders. 供應商 Suppliers 社區 Local Communities 淘大與供應商是緊密的合作夥伴, 集團制訂公平貿易守則為供應 淘大承擔企業社會責任幫助有需要人士和協助社區發展, 除成立 樂於承擔社會責任 Glad to take up social responsibility 愉快的工作環境乃成功基石 Good working environment is the key to success 信任與尊重, 帶來信心與熱忱 Trust and respect, bringing confidence and passion 鼓勵員工建立平衡健康的生活 Encourage employees to have a healthy and balanced life 商提供平等及高透明度的營商環境 ; 同時要求合作之供應商秉承同一理念, 例如遵守當地法規與及拒絕所有不恰當行為, 以致各方均能平衡利益 淘大生命天使 義工組織, 積極關懷別人之外, 並支持各項社區活動 慈善活動與公益事務, 實踐 淘大生命天使 的使命 以有限生命, 作無限貢獻 Amoy works closely with suppliers. It establishes fair trade regulations to provide its suppliers with fair and open business environment. In the meanwhile, Amoy requests their suppliers to work with a common faith to balance the benefits of every party, for instance, to abide by local laws and avoid improper acts. Amoy takes up social responsibilities and is determined to help the needy and the development of society. Apart from setting up a team of volunteers Amoy Guardian Angel to engage in social community services, the corporate also supports many different community activities, charities and public welfare events to fulfill the mission of Amoy Guardian Angel, that is to contribute unlimitedly with limited life. 推崇融洽和諧的關係 Advocate harmonious relations 品牌與時並進, 重視員工發展機遇 Keep the brand up-to-date, value the career opportunity of employees 坦誠交流, 建立互信 Frank communication to build trust 發揮創意, 追求質量 Encourage the creativity of employees and opt for quality 98 99

52 Guardian Angel-Amoy 淘 大 天 使 員工安全工作至上 並且向員工提供必要的工業安全培訓 以提高工 作的安全意識 同時按照崗位需要提供適當的個人保護裝備 集團又 成立 淘大剷車隊 定期舉行剷車重溫課程 經常提醒駕駛員的正確 駕駛態度 一個融洽和諧的氣氛 絕對有助提升員工效率 為了感謝員工為公司 及產品所付出的努力 淘大會在傳統節日派發賀節食品 例如 糭 子 月餅和湯圓 以及贈送新產品予員工和家屬共享 淘大經常表揚 和嘉許員工貢獻 如在農曆新年過後舉行的 淘大頒獎典禮 便是年 度盛會 頒獎典禮更是對員工過往所付出的努力作肯定 亦加強了員 工對公司的了解和歸屬感 既然稱得上 處處是關心 淘大對員工 關懷備至 如舉行歡迎新員工的迎新午餐 員工生日會 退休員工歡 送會及部門的午膳品嚐宴 又送禮物恭賀員工新生嬰孩 致送花圈予 員工離逝親屬 將關心廣及員工的家庭 此外 一些大型員工活動亦 定期舉行 如在每年聖誕節時為員工子女舉行 聖誕家庭聯歡會 邀請家庭成員親身到臨公司參與 同時亦可讓員工子女了解父母的工 而淘大秉承 八大文化與承諾 將關心培育在內部再發揚到社會 Amoy follows its Eight cultures and commitments and spreads its care from within 並且視員工為寶貴資產 當中的 關懷員工計劃 正切實體現關懷 the corporate to society. It values its employees. Through the employee caring 員工文化 project, it demonstrates clearly Amoy s care to its employees. Amoy aims to create the best working environment to its employees. It encourages 淘大致力為全體員工締造 最好的工作間 鼓勵員工建立信心及暢 employees to build up self-confidence and express their ideas. To reach such goal, 所欲言 每月與不同崗位的同事舉行午間茶 敍 早餐及午餐會議 聆 the company holds tea gatherings and meetings with employees at different posts to 聽員工心聲以及協助解決管理或工作上的難題 為了達到上下層順利 溝通 更藉每年舉行的 員工會議 令所有員工了解公司的共同目 標 又在 行政人員會議 與他們分享公司的目標 策略及現況 培訓人才為社會建設作出貢獻是淘大社會責任其中之一項重點 為員 工提供發展機會 提升員工才能及盡量發揮員工潛能是淘大一貫奉行 as new products to employees and their families. Amoy always praises the contribution administrative meeting. of employees to the company. For instance, the Amoy Award Ceremony, held after the company. As the slogan at Amoy we care says, Amoy expresses its care to employees in every dimension. For example, the company holds welcome lunch for new staff, birthday parties, farewell parties for retiring staff and departmental lunch utilize their abilities. Moreover, it promotes high efficiency framework to explore the gatherings. It also spreads its care to the families of the employees, like sending out potential of employees. In the short run, this enables employees to level up their skills gifts to celebrate new-born babies and wreaths to families in which someone passed and in the long run, nurture the talented for further development of the company. For away. Other than these, some large-scale staff activities would be held regularly, like Christmas party for the children of the employees. Family members would also be invited. This helps the children understand the working environment of their parents foundation for promotion. In order to enrich staff s management knowledge and skills, and so to boost the staff morale as well as improve the relationships between parents Amoy established the Amoy library for the employees and invests a large amount to buy business management related books. 對淘大而言 員工健康和工業安全至關重要 故為鼓勵員工平衡生活 To Amoy, the health of employees and safety at work are also very important. To 及重視家庭生活 集團舉辦各項工餘活動供員工參與 以紓緩工作壓 encourage employee to have a balanced lifestyle and good family life, the corporate organizes different kinds of after-work activities to relieve stress and strengthen health. Besides, the corporate provide free vaccination to employees to protect 亦設有環境評估小組 定期檢查通風設備 照明系統 空調系統 地 them from sickness. Amoy also has an environmental evaluation team to ensure the 毯清潔 滅蟲控制及噪音 並採取必須的相應措施 以確切地保障員 health of employees. The team regularly checks ventilation, lighting, air-conditioning, and children. Amoy arranges trips as well for employees and encourages the family members to join. In March for instance, the corporate organized a trip to Shaoguan in China for employees and their families. They were able to experience the high speed rail and during the trip, they built up a close relationship. 淘化大同之所以歷百年而長青 除了因為其優質味美的 生產 還有賴將員工看待成家人的同理心 淘大處處 the cleanliness of carpets, pest control and noise level. Once problems are found, 是關心 (at Amoy we care) 絕非空洞的廣告口號 能成 related measures will be carried out to improve the situation and ensure the health 就這種巨大關懷 在一個和諧的氣氛下將正能量一步步 of employees. Moreover, Amoy regularly enhances the working environment to give 100 ceremony gives more understanding and sense of belonging to the employees about social responsibility. It provides employees with promotion opportunity, trains up their 員工借閱參考 放港幣 1,000 元之工業安全獎金 並實施危險動作懲罰制度 以警惕 the Chinese New Year annually, is to recognise the hard work of the employees. The Training of the talented to contribute to society is one of the key goals of Amoy s frontline staff, the corporate provides trainings of different skills to give them a sound 安全獎金制度 如該年工業安全達到指標 所有前線員工可獲額外發 remind drivers the correct way of forklift truck operation. festive food like glutinous rice dumplings, moon cakes and glutinous rice ball as well 發展他們多項技能 為擢升奠定基礎 同時 為了提升員工管理知識 另外 為確保員工工作安全及減少工傷率 特別為前線員工增設工業 Also, Amoy set up an Amoy forklift truck team to hold re-training courses in order to company and to share company s goal, policies and its current situation through the administrative staff, Amoy provides them with career development project and for 適和理想的工作環境 厚關係 acknowledge the employees for their hard work for the company, Amoy gives out 員特別剪裁其 職業發展計劃 予以悉心栽培 在前線員工方面 則 工健康 不僅如此 淘大定期進行工作環境優化工程 為員工提供舒 safety protection equipment is provided to every employee according to the job nature. Amoy organizes employee meeting annually to help them understand the goal of the achievement and development appraisal to ensure all the employees are able to fully 力和強健身心 又為員工安排免費注射疫苗 減少受病患困擾 淘大 employees so as to raise their awareness in work safety. At the same time, individual 中國韶關旅遊 除一同體驗高速鐵路之餘 大夥兒在旅程中建立更深 A harmonious atmosphere definitely helps raise the efficiency of employees. To 工盡展所長 並推行高效能架構 以發掘員工多方面才能並加以培 和技巧 集團又設立 淘大圖書館 並巨額添置大量管理書籍 供 importance of work safety. The corporate also provides industrial safety training to to have smooth communication among management level and their subordinates, ability and brings their talents into full play. Amoy has a well-developed system of 則培訓人才以配合公司未來的業務擴展 除此之外 淘大更為行政人 鼓勵員工與家屬參與 以剛過去的三月份為例 就組織員工和家屬到 $1,000 reward. On the other hand, there is a penalty system to remind staff of the listen to their comments and to solve the difficulties in management or work. In order 的企業文化 淘大設立一套完善的業績及發展評估系統 確保所有員 養 短期而言可提升員工技能 讓他們有效完成日常工作 長遠目標 作環境 增加員工與子女間感情 淘大又安排各類型的旅行活動 並 employees a comfortable and ideal working environment. 由內到外宣揚開去 往後幾輯的 淘大天使 更為你詳 Besides the above policies, Amoy set up a reward system regarding safe industrial 細介紹集團如何將這份正面關懷傳到客戶 供應商 整 operation for the frontline staff to ensure the safety of employees and to reduce injury. If the injury rate is below the preset target, all the frontline staff can get a 個社區甚至環境當中 讓集團文化精神承先啟後 Amoy continues to be a successful company over a century of time not only because of its high quality and delicious products, but also their attitude of treating employees as family. at Amoy we care is not just a slogan in the advertisement. Amoy is able to achieve such great care and spread the positive and harmonious attitude to society. In the upcoming issues of Guardian Angel Amoy, more will be revealed how Amoy spreads this care to its customers, suppliers, society and even the environment and let the spirit of the corporate prevails! 101

53 Know it Knew it 似曾相識 最頂級的魚子醬不是黑色的? 西方三大珍味 之一魚子醬, 是軟骨硬鱗的魚卵所製成的, 真正的魚子醬原貌是淺色的, 而且像玻璃一樣光滑, 等到加入鹽以便保存之時, 顏色就會漸漸變深, 但是最頂級的魚子醬 白鯨魚子醬 也不是黑色的, 而是灰色的, 最多就是像無煙煤的顏色 而魚子醬在吃法上, 簡單 就是不二法門 不讓太濃重 太多元的氣味壓過其風采, 也要避免高溫烹調影響其品質, 最理想是用玻璃器皿盛裝魚子醬, 而且宜在玻璃器皿下放置碎冰塊保鮮, 以貝殼或魚骨湯匙食用 ( 若沒有這 2 種湯匙, 塑膠或木製湯匙也可 ) 但要緊記金屬 銀或不鏽鋼的器皿盛裝及湯匙會嚴重破壞魚子醬的香氣 除此以外, 你也可以佐以蘇打餅乾或烤土司來吃, 它與白煮蛋也是個不錯的搭配呢! 生日吃的紅雞蛋傳統來說, 嬰兒出生後, 除了向產婦的娘家專門報喜以外, 其他莊鄰親友一般不再通報, 而是在產房或者臨街的大門上掛一桃枝, 上繫一紅布條, 謂之 挑紅, 或者再在桃枝上串以棗 栗 蔥 錢等物 以桃諧逃, 謂逃脫災難 ; 以棗諧早, 栗諧立, 謂早年成立 ; 以蔥諧聰, 錢喻財, 謂聰明而多財 萊西稱作 挂桃符, 在桃枝上系兩棵蔥 4 個栗子 4 個棗 兩頭大蒜, 掛在屋門正中, 並且以桃符由門上掉下來的早晚預卜小孩將來訂親的早晚 挑紅 的時間, 一般在嬰兒出生的當天或者第三天 在 挑紅 後, 最普遍的習俗是給鄰居送染紅了的熟雞蛋, 即 報喜雞蛋 左鄰右舍則拿雞蛋 紅糖之類來賀喜 而傳統上只有小孩會在生日當天吃紅雞蛋 揀選優質燕窩十式 : 纖維愈密愈好 色澤通透帶微黃, 有光澤, 且有燕窩的香味 燕窩上的纖維最好是一絲絲清楚可見, 紋理清晰及粗幼不一, 愈密愈好 燕窩內部之囊絲應雜亂及鬆散 慎妨塗料加工 優質燕窩大多經過拔毛工序, 絲與絲之間會有明顯的罅縫 雖然說燕窩愈密身愈好, 但絕對不是密不透風 加工塗料後之燕窩, 表面反光及密實, 不但影響品質, 更增加了燕窩的重量 外形要完整 大片 頂級燕窩的形狀要完整 大片( 大約三隻手指疊在一般大 ) 如果燕子在燕屋橫樑上築巢, 燕窩會成船形 如果燕子在牆角築巢, 燕窩會成三角形 內部絲絲分明 發大幅度 燕窩浸水之後, 平均可發大三至五倍, 而比較上等之燕窩如官燕等, 甚至可以發大五至七倍 少量幼毛 燕窩浸發之後, 會見到少量之幼毛, 若發現無細毛又或極其乾淨, 有可能是經過人為漂洗 Ten Tips for choosing Quality Bird s Nest Denser fibre is better: Bird s nest is transparent, shiny and a bit yellow with scent of bird s nest. Fibre of bird s nest should be manifest thread by thread with thick and thin lines. Bird s nest with denser fibre has the better quality. Fibre of the inner layer should be disordered and loose. Beware of coated bird s nest: Most quality bird s nest has been cleaned in a feather removal process which results in obvious gaps between threads. Therefore bird s nest should be dense but not too solid. Coated bird s nest is solid and has a glassy surface. But the coating process would destroy the nutrients and make the nest heavier. Look for intact and large pieces: First-class bird s nest is intact and large (about the size of three fingers). A bird s nest is in the shape of shallow cup if it was built on a transom in the bird s house. Bird s nest which was built in the corner between walls is triangle. Expansion after soaked: Size of bird s nest can expand by three to five times on average from the original size after it is soaked. While the bird s nest in a higherclass, like the white bird s nest, can expand by five to seven times. Small amount of thin feather: A small amount of feather will appear after the bird s nest has been soaked. Bird s nest may have been bleached if it has no feather or is absolutely clean. 全球最烈啤酒比伏特加更烈的啤酒在蘇格蘭誕生了, 這款由蘇格蘭啤酒廠商 BrewDog 製造, 被命名為 殲滅俾斯麥號 (Sink The Bismarck) 的啤酒, 酒精濃度竟高達 41%, 比威士忌和伏特 草莓口味食品的香味是來自 草莓蛋糕 草莓巧克力 草莓奶昔 草莓雪糕 只是想一想便令人垂涎三尺了! 這些香氣撲鼻的粉紅美點, 原來跟一顆顆紅潤飽滿的草莓一點關係也沒有? 味道帶腥 天然的燕窩, 會略帶點腥味, 濕水泡浸之後, 腥味更濃郁 假燕窩如豬皮, 因經過油炸, 即使有蛋白作中和, 也難蓋其油味 其他如海藻, 不但無燕窩蛋白香氣, 而且帶有濃烈海藻味 而有些經過化學劑加工的燕窩, 經浸燉後都會帶有化學劑味道, 要加倍留意 Fishy scent: Natural bird s nest smells a bit fishy and that scent becomes stronger after it has been soaked. Imitative bird s nest has different scent, for instance, fried pork rinds has the smell of oil which remains after it is mixed with egg white. Others like seaweed; it doesn t have any scent of egg white which genuine bird s nest should have but has strong smell of seaweed. Chemical smell would come out after the bird s nest has been soaked if it has been processed with chemicals. 加還烈, 成為全球最烈啤酒 其實在此之前,BrewDog 也製造了濃度達 32% 的 戰術核能企鵝 (Tactical Nuclear Penguin) 啤酒, 但隨後, 其德國對手 Schorschbrau 便製造了濃度達 40% 的 Schorschbock 40, 奪去其寶座, 所以 BrewDog 旋即推出這更烈的啤酒, 重奪其冠軍之位 只不知這最烈啤酒之戰, 最後會花落誰家? 所謂的水果香料基本上都是從細菌和蕈類中培養出來的 因為要從天然水果中提煉出適合的濃縮香料, 成本實在太高了, 而若是細菌可以讓天然物質, 如木頭 乾酪皮或是魚類殘骸發霉, 那麼從這裡所產生出來的味道也就可以稱為天然香料了 例如草莓香味就是來自於鋸木屑, 而蘋果香料則是來自便宜的油類和萬壽菊香料 溶於水中 純正天然燕窩, 燉過之後才會溶於水中, 而絕對不會未燉便在浸水過程中溶掉 為方便運輸, 燕窩從印尼產地運送來的時候會是帶水份, 要做成全乾燕窩, 必須抵港後才加以風乾 市面上會發現到有水份的燕窩, 雖然有水份會帶來重量, 但忠實的商舖必會把價錢降低至該貨品風乾後的價值 外表粗糙 若挑選全乾燕窩盞, 用手拿起會感覺到燕盞粗糙, 而且特別乾脆, 會刮出聲響, 容易碎爛, 而加工的燕窩於表面搽上物質, 較為乾身及厚身, 但只是 皮乾肉不乾, 不但很難折斷, 富彈性, 浸出來的水份顯得混濁, 甚至出現氣泡 Dissolvable in water: Genuine and natural bird s nest can dissolve in water only after it has been stewed, but it would never dissolve during the soak before it is stewed. For logistic reason, bird s nest is moist when it is transported from the origin in Indonesia. The air dried process will take place after the bird s nest arrives in Hong Kong to make a dried product. Wet bird s nest is still available in the market, but honest shops would mark the price according to the weight after it has been dried as the moisture contains weight. Coarse surface: When choosing completely dried bowl-shape bird s nest, the nest feels coarse and particularly sheer. Ones can hear the sound of scratch. The nest is fragile. For the processed bird s nest, its surface is drier and thicker after coated but the inside is still moist. It is hard to break and elastic. It can make water murky and produce air bubbles. 攝取膳食纖維愈多愈好? 如何去除牡蠣 ( 蠔 ) 的黏液和腥味? 色澤不一 因為每隻燕子所吃的食物不同, 所以牠們的唾液顏色亦會不同, 故每片燕窩上的顏色深淺不一 Diverse colour: Each piece of bird s nest should have different tone of colour because every swallow have different food which results in varied colour of their saliva. 膳食纖維可以控制體重, 而且可以幫助消化, 但這並不代表大量攝取膳食纖維是健康的 首先, 膳食纖維不像一般人常說那樣會完全被人體消化, 而是有一部分會在腸子裡分解為脂肪酸, 太多的膳食纖維會對腸菌叢造成負擔, 而且會有氣味難聞的排氣情形及雜醇油產生, 有些案例是果膠錠及小麥糠在緊急情況下可以幫助消化, 但過多膳食纖維則會刺激腸胃, 故日常中不能拿來當每天的主食 1. 加鹽輕輕搓洗, 將邊緣一圈黑黑的髒污輕輕搓洗掉, 要小心不要太用力搓破蠔身, 再用清水將黏液沖洗乾淨 2. 利用泡咖啡剩下的咖啡渣, 輕輕拌勻蠔, 再以清水洗去殘渣 ; 這樣做除了可以帶走腥味, 也能順便將蠔的髒污與細沙帶走 3. 由於蠔外表那一層黏膜, 是腥味的來源, 所以也可以直接用清水沖洗蠔, 再用約 80 至 90 度的溫水燙淋掉蠔外層的黏液, 這樣就能清除及去腥 總括來說 : 好的燕窩要 - 盞形大而厚身 - 有少許腥味 - 手感乾爽 ( 保持少水份 ) - 盞內有小量細毛 - 燕角較細 In a nutshell, a good bird s nest is: - in a large size and thick - with fishy smell - with a dry touch (to maintain low humidity) - with a small amount of thin feather inside - with smaller edges 以上資料由官燕棧提供 Abovementioned information is provided by Imperial Bird's Nest

54 Column 專 欄 專 欄 Column 煤氣烹飪中心 Towngas Cooking Centre 傅季馨 Margaret Fu Margaret 現職煤氣烹飪中心烹飪導師, 自小便好吃如命, 亦因此而培養出她對烹飪的濃厚興趣 Margaret 曾於加拿大修讀專業廚藝訓練, 及後更遠赴意大利於當 地數間米芝蓮餐廳工作 自展開其烹飪導師生涯後,Margaret 一直不停鑽研創作 多款西菜甜品美食, 將專業菜譜化繁為簡, 使各位廚藝愛好者在家也可烹調出大 師級水準! Margaret is currently a tutor at the Towngas Cooking Centre. She has always been a lover of food and therefore developed an interest in cooking. Margaret has been to Canada for professional cooking training, and then worked for several Michelin Star restaurants in Italy. Ever since she has become a cooking tutor, Margaret has been creating recipes of countless western dishes. Her vision is to simplify the professional recipes for all cooking lovers. 蕭小小 Jessi Siu 城市大學英文系萬千畢業生其中一位, 因利成便, 曾到澳洲 加拿大 紐西蘭 泰國等地遊學 ; 偏愛西方烹飪, 細細個追看 Martin Yan 甄文達大師的 Yan can cook, 後來兼捧 Nigella Lawson 及 Jamie Oliver; 受 Martin Yan 的名句 Yan can cook, so can you 薰陶, 幻想自己有朝一日會成為大廚師! An English Graduate from the City University of Hong Kong and have taken the opportunity to visit places such as Australia, Canada, New Zealand and Thailand for exchange. A fan of western cooking and a loyal audience of the cooking programme Yan Can Cook hosted by Martin Yan. Recently become the follower of Nigella Lawson and Jamie Oliver as well. Nurtured by the famous line Yan can cook, so can you from Martin Yan, fantasizing about becoming a chef one day! 壓碎及煮爛 Mashing & Pureeing 意大利粉既是意大利人的主要食糧, 亦是意大利的象徵, 其款式之多, 有時真的令人眼花撩亂! 當全球很多城市人都在喊着要減低食用碳水化合物的今日, 像意大利這個發達地區竟罕有地仍如此着重麵條, 據報意大利人平均每人每年便食用 28 公斤的意粉! 而於 2007 年亦發生了一件關於意粉的國家大事 當時意粉價格飛漲, 於是便有消費者發起罷買意粉一天的抗議行動, 以表達群眾的不滿 當年響應的人亦不少, 此事更成為了國際新聞呢! 在香港, 意粉多年前已成為我們的副食品之一, 近年更廣被食用, 種類亦趨繁多, 同時消費者對意粉品質及烹調的要求亦愈來愈高 意粉基本可分為兩大類 : 小麥麵或蛋麵 新鮮的麵條多含雞蛋, 而意大利的雞蛋蛋黃一般色澤較鮮黃, 故做出來的麵條亦帶悅目的金黃 但在香港一般不容易找到新鮮意粉的出售, 多是廚師自製供餐廳之用, 而在超市出售的多是入口的乾蛋麵了 至於小麥麵, 即是我們最常見的長條意粉 ( S p a g h e t t i ) 扁麵 (Linguine) 尖頭通粉(Penne) 螺絲粉(Fusilli) 等等 這些麵條都不加雞蛋, 材料只是硬粒小麥 (Durum wheat) 和水而已 當小麥粒磨成粉後, 再與水混和搓成麵團, 然後便可用模唧成不同形狀及長短, 再經乾燥而成 我們見到的麵條外層有時幼滑, 有時粗糙, 這是在唧形狀時採用了塑料模或銅模的分別了 無論是烹調小麥麵或蛋麵, 方法都是一樣 : 先將麵條放入略帶鹹味的滾水內, 大火烚至 彈牙, 撈起立即放入已預備好的熱汁醬內, 拌勻再同煮一會便成 一般的新鮮或乾蛋麵的烹調時間都會較短, 而小麥麵不同品牌 不同形狀的麵條都會有不同的烹調時間 如要知悉烚麵需時多久, 最好便是參考包裝紙上的說明了 至於是否需要過冷河, 如你是在意大利的國度內, 我想還是最好不要這樣做了! Pasta, the Italians' major source of food, and no doubt an enduring symbol of Italy, comes in all forms, colours and tastes that one could never get tired of. While everyone is adopting a low-carbohydrates diet for the sake of health, the Italians still consume more than 28kg of pasta per person annually without a care. Pasta has always been dear to the hearts of the Italians and in 2007, it even hit the headlines of international news. Many Italians boycotted buying pasta to express discontent on the soaring price of pasta in Italy. Pasta is no stranger to Hong Kong people as well. In recent years, as more choices of pasta are available in the market, there has been a growing demand for pasta of higher quality and more delicate cooking methods. Basically, pasta can be divided into two categories: wheat pasta and egg pasta. Freshly made pasta has a bright yellow colour, as it is made from eggs; in particular, egg yolks of the Italian eggs are yellower then most eggs. However, freshly made pasta is rarely found for sale in Hong Kong, except individual restaurants will have their own homemade pasta. In comparison, wheat pasta is more common: Spaghetti, Linguine, Penne, Fusilli and so on. No eggs are added to the production of wheat pasta, but Durum wheat and water. Wheat are ground into flour, and then mixed with water to form dough. The dough will then be shaped into all sorts of forms and lengths. After drying, there may be differences in smoothness of the pasta depending on the moulds used-- Teflon gives a smoother texture, while Bronze gives a rougher one. The cooking methods for wheat pasta and egg pasta are the same. Put the pasta in salted, boiling water till al dente--tender but firm to the bite. Drain the cooked pasta and mix it with sauce on a pan. Stir and cook for a while and it will be done. Timing is very crucial: overcooking makes pasta flabby. Usually freshly-made pasta and dried egg pasta takes shorter cooking time, but different brands and forms of wheat pasta varies in time as well. Check the pasta package for the appropriate cooking time. Cooling pasta under running water? If you are in Italy, the answer is: never! 最近媽媽忙於練習新菜式 蘿蔔絲酥餅, 見她在廚房埋頭苦幹, 為了製造一件又一件香味具備的點心派送給親朋好友 身為女兒當然要幫忙一下, 於是整天像機械人一樣不遺餘力地將無數白蘿蔔刨絲 壓碎, 工序乏味及費力得很, 不得不佩服媽媽這些年來的心血! 在壓碎蘿蔔絲的過程中, 不其然想起中學時代跟同學們在家政室學習的片段 當時同學們都掛上印有粉紫色格子圖案的圍裙, 頭上帶著同一款式的頭巾, 外型清純得像電影中 << 仙樂飄飄處處聞 >> 主角一樣, 想著想著會心微笑 從前學習烹調西方菜色時, 時常要將煮稔的材料切成大件, 用金屬叉或搗碎器壓碎後, 放進湯中或做成餅狀再煎香, 程序相當繁複 把材料壓碎的過程, 英文稱為 Mashing 要把材料先壓碎再作烹調的菜式甚多, 當中尤其以馬鈴薯 熟吞拿魚肉 南瓜和蕃茄作主要材料最為普遍 Mashing 除了能使食材更容易烹煮外, 還可以改變食物的質感和賣相 要留意的是在某些菜式裡的 Mashing 並不是將食材完全粉碎, 要恰當的留下顆粒, 為食品增加層次 炸薯餅 南瓜湯 牛油果醬等食品令人一試難忘, 足以證明 Mashing 這預備食材方法能為平凡食材添加特色, 令它們別有一番風味 東方佳餚中亦不乏以 Mashing 方法烹煮的菜色, 例如廣東菜中的五香荔芋魚 上海菜中的豆沙鍋餅 台灣的老少平安等等, 每道均令人垂涎三尺! 說起 Mashing, Pureeing 也是另一種弄碎食材的方法, 兩者相類似 Pureeing 亦是將煮稔的材料切件後用工具壓碎 唯一的分別就是 Pureeing 要運用到篩網或過濾器的細孔, 借助細孔把食材弄得更幼細, 直至成為糊狀或成茸, 像製作香草醬 蘋果茸 茄膏時便會使用這種方法 由於傳統做法的工序多且費時, 現在大多數人為了省時省力多以電動食物處理器代勞 Pureeing 能令食材變得軟滑的同時, 亦方便了品嚐的人, 不用咀嚼便可即時細味食材散發出的陣陣香氣及鮮味 以上文中所提及的荔芋魚 炸薯餅及豆沙鍋餅縱然十分滋味, 但全都是煎炸食品大家切忌吃得太多, 要適可而止, 懂得愛惜身體最重要! Lately mom has been busy practicing a new recipe called turnip cakes in order to make delicious dim-sums for friends and relatives. As her daughter, I offered much assistance by slicing and mashing the turnip all day, and after going through such robotic and strength-consuming procedures, I could not help but appreciate mom s effort over the years cooking for us. And as I was mashing the turnip, I thought about my secondary school days when I had cookery classes. It was such a wonderful memory to recall the image of each classmate wearing the perfectlymatched apron and headscarf with lilac checkered prints, looking young and fresh just like Maria in The Sound of Music. Those were the days. Learnt from practice of western cookery in the past, food ingredient to be cooked till tender are often first cut into large pieces, mashed by an iron fork or masher, put into soup or made into biscuit shapes and fried, such hectic process is regarded as Mashing. Dishes involving mashing are numerous, to name a few, potatoes, cooked tuna, pumpkin and tomato. Through mashing, food ingredients can be more easily cooked, while texture and appearance of food can be modified as well. Note that Mashing in some dishes does not mean complete crushing; granules are left for texture enrichment instead. Mashing can bring characters to common food as shown from the irresistible taste of hash brown, pumpkin soup and avocado paste. Examples of mashing are found in Chinese cuisine as well: Fried taro with fish in Canton cuisine, Red Bean Crepes from Shanghai and Taiwanese Mashed tofu steamed with fish paste and egg white are all famous not without a reason. Another processing method Pureeing, is similar to mashing, in which cooked food ingredients are first cut and grinded by tools. The only difference is that pureeing needs to utilize tiny holes of filters to smash food into paste. Pureeing is used, for example, in the making of herb paste, apple paste and ketchup. Since the traditional way consists of lengthy and time consuming procedures, most would now resort to electronic food processors as substitute. Pureeing softens and smoothens food, such that scent and freshness of the food can be experienced without the need of chewing. Despite the abovementioned fried taro with fish, hash brown and red bean crepes are tasty, exercise your restraint to the benefit of your health as they are all deep fried food!

55 Column 專 欄 專 欄 Column 車慧蘭 Yolanda Che China Hong Kong Bartenders Association 香港調酒師協會 悠學坊 Wellness Club Ltd. 創辦人及董事 碳中和顧問 香港專業市務師 一個為身處於中國 香港和澳門的調酒員/侍酒員而設的非謀利協會 讓會員們能互相交換 資訊 觀點和意念 增進友誼並推廣一份同業彼此之間的互助情操 悠學坊 提供一條龍綠色管 A non-profit making association for bartenders/wine stewards in China, Hong 理顧問服務 碳中和認証 綠色行銷與顧客管理方案 綠色投資 員工安康服務與培 Kong and Macau, serving as a platform for news, viewpoints and ideas exchange 訓 樂活生活文化教育項目等 悠學坊是 商界展關懷 2008/09 及2009年滙豐營商 新動力獎勵計劃得獎公司 among members and promoting friendship and fraternity of mutual aid within the 香港品酒趨勢 2010 association. Drinking Trends in Hong Kong 2010 公平貿易 = 可持續的生意 什麼是公平貿易 環境 今天的調酒師是一批行業裏的精英和不少餐飲部門的主要焦點所 The Bartenders of today are elite members of the F&B industry and a key 在 這是源於他們所具有的非凡調酒技藝 現在調酒師的工作並不 attraction in many outlets because of their skills in the Art of Mixology. They are 單純是拉出一品脫的生啤和為烈酒加進梳打汽水 他們還要集想像 now doing a lot more than pulling pints and adding soda to spirits. The modern 力 創意與技巧於一身 以卓越能力和專業特性去創作不同的雞尾 bartender is imaginative, innovative and skilled at creating cocktails and other 酒及其它的飲料 drinks with ability and expertise. 現今酒吧與廚房的聯繫比以往緊密了很多 新一代的調酒師會使用更 The links between the bar and the kitchen are much closer than before, as the new 多的香草和新鮮或冷凍的熱帶水果 還有不同的增甜劑 甚至是蛋 generation of bartender uses more herbs, more exotic fruits, both fresh and frozen, 公平貿易 是相對於現行國際貿易中不公平的運作方式而言的概 在公平貿易內 環境保護是一個重要的議題 在生產過程上 只 白和奶也會用到 and different sweeteners - even egg whites and milk come into play. 念 宗旨是透過貿易 在不破壞環境的前提下能改善邊緣和貧困群體 有一些化學肥料和農藥可被使用 以確保環境免受影響 據香港調酒師協會所進行的調查顯示 本地的品酒趨勢正在改變 更 Research by the Hong Kong Bartenders Association shows that drinking trends 的生計和發展機會 提升公眾對公平貿易的意識 樹立良好貿易夥伴 模式和倡議改革傳統貿易 在公平貿易的協議內 有機產品能得到一個較高的價格 來鼓勵 有機耕種 所有公平貿易的產品是完全不會經過基因改造的 多女士品嚐紅酒 而對白酒的興趣亦與日俱增 烈酒方面除了威士忌 和白蘭地外 對其他的需求則在減退 整體而言 大眾對雞尾酒的需求依然強烈 特別是在城中的時尚酒 農民 生產者 工人 公平貿易是否一門可持續的生意? 給予一個公平及合理的價錢和貿易條款 確保生產者有一個穩定 的經濟和良好的生活環境 協助農民預繳部份貸款 避免負債 改善工作環境 給予技術培訓和提供生產工具 得到穩定及合理的收入後 能負擔孩子上學及治療的費用 招聘員工的條件必須遵照國際勞工協會的指引 社區 社會保障金有助於在社區建立更好的基礎設施 如學校 診所 道路等 為社區帶來更好的醫療保健和教育 2007 年 全球公平貿易認證產品的銷售額超過 238 億港元 全球有 3,000 多種公平貿易認證產品 在約 50 個國家有售 逾 750 萬人包括 貧窮國家的生產者及其家人因參與公平貿易而受惠 英國 Traidcraft 是一家成立於 1979 年的貿易公司 目前提供近 450 多 氈酒加上 1 份乾苦艾酒調成的 乾馬天尼 加上少量來自小洋蔥 汁所調成的 骯髒馬天尼 還有是使用伏特加取代了氈酒而調成 的 伏特加馬天尼 在今天依然極受歡迎 不過 現今的黃昏飲 酒人士會追求具強烈熱帶感覺的混合飲料 要求使用龍舌蘭 高級 白色烈酒 白蘭地和威士忌 ( 美國波本 ) 與利口酒和果汁所混合而成 的較大份量的雞尾酒 料搜羅自 30 多個發展中國家的 100 多個生產者組織 Traidcraft 的客 growing interest in white wine also. There's less demand for hard spirits except for whisky and brandy. On the whole, there's still a lot of interest in cocktails, especially in trendy bars around town, it seems to be a reflection of what's happening in Europe too. Old favourites such as the Dry Martini made with 3 parts Gin to 1 part Dry Vermouth, the Dirty Martini that has a splash of juice from a cocktail onion, and the Vodkatini made with Vodka instead of Gin remain in demand. But now, early evening drinkers are going for more exotic mixes using Tequila, premium white spirits, brandy and whiskey (Bourbon) mixed with a bigger than before proportion of liqueur mixers and fruit juice. In the past, cocktails have been made from 1 spirit, 1 liqueur or Vermouth, and bitters. 種產品 包括公平貿易的食品 工藝品和紡織產品 這些產品的原材 在過去 雞尾酒的調製方程式會是 1 份烈酒 1 份利口酒或苦艾酒和 Now the trend amongst younger drinkers is to ask for cocktails made with four or five 加上苦精 現在由年青飲家所帶動的新潮流是要求由 4 或 5 種原材料 ingredients, and for slightly sweeter versions. 戶現已增至 120,000 名 其每年營業額接近 2000 萬英鎊 混成與及略甜的雞尾酒 香港有超過 60 個零售點售賣公平貿易產品 以 1992 年成立於香港的 但最新興的調酒法是 份子調酒法 它是源於份子烹調料理的變 from Molecular Cooking. This genre uses Soy Lecithin instead of egg whites, and Health Gate 康源健康食品 ( / fair trade) 為 奏 這一代的新調酒師會使用卵磷脂代替蛋白 以及使用各種器械以 machines to achieve better and more unusual results: The Cryovac vacuum-seals 達致更佳和更不尋常的效果 Cryovac 真空包裝會把食物密封然後以 food and cooks at low temperatures, now it is used to marinate juices and flavours 低溫煮熱 現在它會用於為果汁快速上味加工 以得出強烈的香味 quickly to give very intense flavoured results. If added to a spirit, they will give highly 如加進烈酒裏 能做出濃縮且味道強烈的飲料 flavoured and concentrated drinks. 還有大派用場的是 Pacojet 一台超快速的雪糕製造器 現在被用作 Also on the list is the Pacojet, a super-quick ice-cream making machine that's now 製造霜凍雞尾酒 此外還有 Spherification 一個複雜的製造過程 being used to create frozen cocktails. Finally there is Spherification: a complicated 使用一種素食凝膠和其它材料去創造出包涵了利口酒 甚至是金萡在 process using a vegan gel and other ingredients to create caviar-like bubbles 內 以及類似魚子醬般的波珠 containing liqueurs and even gold flakes! 歸納來說 今天的調酒師是集發明家 化學家 美食家於一身的創 In summation, bartenders today are part inventor, part chemist, part gourmet and all- 新大師 time inspired innovator! But the most radical change and the latest trend, is Molecular Mixology; a spin-off 透過共同合作 社區上的設施可以得到改善 通訊系統和交通的 例 提供 7 個公平貿易產品品牌 種類包括沐浴露 茶葉 米 糖 改善更有利於發展貿易 香料 朱古力 咖啡 香料等等 106 吧裏 這似乎是同時反映了與歐洲相似的潮流 古老經典的如 3 份 in Hong Kong are changing, more women are asking for red wine and there's a 107

56 Column 專 欄 Mr. Eric Kwok 郭智恆 香港專業品酒師協會高級品酒師及法國波爾多葡萄酒學院認證導師 法國香檳指令會和梅鐸及格拉 夫木碗長官會會員 現為Merit Wine Boutique Director及新城財經台 飲食得喜 客席主持 Senior Sommelier of The Hong Kong Sommelier Association, International Bordeaux Wine Educator of L'ecole du vin de Bordeaux. Member of L'Ordre des Coteaux de Champagne and Commanderie du Bontemps du Medoc et des Graves. Director of Merit Wine Boutique and currently co-host of radio programme Lagourmet at Metro Finance. 葡萄酒可說是非常之神奇 因為它可以以不同的類型 ( 持久 發泡 強化和有機 ) 樣式 ( 輕盈 醇厚 果味濃 乾燥 甜香等 ) 出現在我 們的眼前 此外 在不同的環境 不同的氣氛下 葡萄酒都能給飲者 帶來不同的感覺 不同的情感 那葡萄酒到底是什麼呢 葡萄酒其實是一個自然的產品 其組成部分 大多數來自葡萄及來自一個發酵 ( 使葡萄果汁變成酒的自然過程 ) 的過 程 發酵過程實際上是一個鏈鎖式的化學反應 在這個過程中 在葡 萄汁中的糖份被酵母菌轉換成酒精和二氧化碳 在發酵過程中 溫度 是非常重要的 因為透過不同溫度所釀製的酒 是會有不同風味的 數千名個葡萄品種或 cépages 都是源於歐洲 在不同的種植環境 下 每一種葡萄都有自己的特點 所以葡萄對環境的適性 都成為了 決定葡萄酒質量和風格的因素 舉例說 Cabernet Sauvignon( 赤霞珠 ) Pinot Noir( 黑皮諾 ) Merlot(梅洛) Shiraz or Syrah(切拉子或沙拉) Cabernet Franc( 品麗珠 ) Malbec( 馬貝克 ) Grenache( 格那希 ) Gamay( 加 美 ) B a r b e r a ( 巴 貝 拉 ) 和 Te m p r a n i l l o ( 添 帕 尼 優 ) 是 市 場 上 最 常 見的紅酒 白酒的話 以Chardonnay(沙當妮) Sauvignon Blanc(長相思) Semillon(賽美蓉) Chenin Blanc(白詩南) Wine is mythical because it can be in different type (still, sparkling, fortified and organic), style (light, heavy, fruity, dry or sweet etc). In addition, it allows drinkers to create different atmosphere and have different emotion by drinking it in different occasion. So what exactly is wine? Wine is a fairly natural product. Most of its components derive from the grape and from the effects of fermentation the natural process that turns grape juice into wine. Fermentation is actually a chain reaction of chemical response. During this process, sugars in grape juice are converted by the enzymes 法國在釀酒界中有很高的地位 你能於當地找到不同風格的葡萄酒 如汽泡酒 白酒 玫瑰紅酒 紅酒 甜酒及加度葡萄酒等 其主要釀 酒的區域和地區包括 香檳 這個地區生產的汽酒主要是由一種名為The Champagne Method 的傳統香檳釀造法釀成 以 Chardonnay( 沙當妮 ) Pinot Noir( 黑皮諾 ) 及 Pinot Meunier( 比諾慕尼爾 ) 的葡萄釀成 當中以 Reims( 蘭斯 ) Epernay( 艾培市 ) 及 Aÿ 為主要釀製地區 in yeasts into alcohol and carbon dioxide. Managing the temperature during the 波爾多 由於其出產高品質的葡萄酒的關係 這個位於法國南部的 fermentation is very important because the style of the wines can be different by 地方 被認為是最好的葡萄酒產區 波爾多是分成左右岸的 在 having higher or lower temperature. 左岸 Cabernet Sauvignon ( 赤霞珠 ) 是以下地區的主要品種 StEstephe( 聖艾斯台夫 ) Pauillac( 波雅克 ) St-Julien( 聖朱里安 ) Several thousand grape varieties or cépages originate from the European species. Margaux( 瑪歌 ) 及 Haut Medoc( 上梅鐸 ) 等 左岸的葡萄酒的風格通 Each has its own characteristics while adapting to individual environment. The suitability 常是比較良好 優雅和結實 左岸的其中 61 種葡萄酒已經在 1855 年 of grape to environment thus determines the quality and style of wine produced. 被分類入 5 大類當中 To name a few, Cabernet Sauvignon, Pinot Noir, Merlot, Shiraz or Syrah, Cabernet Pomerol( 龐馬魯 ) St-Emilion( 聖愛美濃 ) 和 Fronsac( 佛朗薩 ) 是位 Franc, Malbec, Grenache, Gamay, Barbera and Tempranillo are the most common 於右岸的主要原產地 Merlot( 梅洛 ) 葡萄是他們的主要葡萄品種 red varieties in the market. For the white, Chardonnay, Sauvignon Blanc, Semillon, Petrus 酒莊是其中位於 Pomerol( 龐馬魯 ) 一個非常好的例子 Chenin Blanc, Pinot Gris or Pinot Grigio, Muscat and Gewürztraminer. 有少量的白葡萄酒是在波爾多生產的 例如 Sauvignon Blanc( 長相 France is one of the most important wine countries in the world in which you are able to find wines in different style, such as Sparkling, white, rosé, red, dessert and fortified etc. The major regions and districts include:champagne: The region produces sparkling wine which is made of Chardonnay, Pinot Noir and Pinot Meunier by methode champenoise. Reims, Epernay and Aÿ are the major districts. Bordeaux: An area in southern France considered by most wine enthusiasts as the world s greatest wine producing region in France because of the high quality wines. Bordeaux is broken up into right and left bank respectively. In the left bank, Cabernet Sauvignon is the major grape variety in different communes, e.g St-Estephe, Pauillac, St-Julien, Margaux and Haut Medoc etc. The style of wine from left bank is usually fine, firm and fleshy. 61 wines from left bank have been classified into 5 growths in Pomerol, St-Emilion and Fronsac are the major appellations located on right bank and Merlot grape is their primary grape variety. Château Petrus is one of the very good examples from Pomerol. A small amount of white wine is produced in Bordeaux with Sauvignon Blanc. However, Sauternes, famous appellation that produces some of the most outstanding Pinot Gris 或 Pinot Grigio( 灰皮諾 ) Muscat( 麝香葡萄或玫瑰香 ) 和 The most important areas of culti vation in both the northern and s outhern 思 ) 然而 Sauternes( 索泰爾納 ) 是其中一個著名生產甜酒的地方 Gewürztraminer( 玉瓊漿 ) 為常見種類 hemispheres lie mainly between latitudes 30º and 50º. However, there are a number 當地以 Semillion( 賽美蓉 ) 葡萄所釀成的甜酒可陳年達 20 年以上 years or more. 勃艮地 一個位於法國東部的著名葡萄酒產區 Chardonnay( 沙當 Burgundy: One of the world s most famous wine growing areas that is located in 妮 ) Gamay( 加美 ) 及 Pinot Noir( 黑皮諾 ) 為他們最常用的葡萄種 We can divide the major wine producing countries into 2 categories OLD WORLD eastern France. Chardonnay, Gamay and Pinot Noir are the main grapes that are 類 勃艮地分為 5 個基本區域 北邊的有 Chablis( 夏布利 ) 最南面 and NEW WORLD. In general speaking, all the European wine production counties, being use for their wine. Burgundy is divided into 5 basic regions Chablis in the 的有 the Cote D or( 金丘區 ) the Cote Chalonnaise( 夏隆丘 ) the e.g. France, Germany, Switzerland, Spain and Italy etc, belong to old world category north, the Cote D or, the Cote Chalonnaise, the Maconnais and Beaujolais which is Maconnais( 馬崗區 ) 以及 Beaujolais( 薄酒萊 ) 勃艮地有著源遠流 farthest south. Burgundy is also an area rich in history, gastronomy and wine. and the rest, e.g. US, New Zealand, Australia, South Africa, Chile and Argentina etc. 長的歷史 美食和葡萄酒 Among those countries, they have different regions and districts produce different 隆河 這是一個區性的生產地並橫貫法國的羅納河地區 主要釀製紅 France s Rhone Region. The principle red grape is Grenache, Mourvedreand Syrah. kind and style of wines. To begin with, let s start from France, the most commonly 酒的葡萄有 Grenache( 格那希 ) Mourvedre 及 Syrah( 沙拉 ) 白酒方 For the White, Marsanne, Rousanneand Viognierare major. Most of the red wines from known wine-producing country and more other countries to come in the next issue. 面主要為 Marsanne( 馬臣尼 ) Rousanne( 魯臣尼 ) 及 Viognier( 維 Côte du Rhone are heavy, spicy, powerful and complex. 比較重要的種植區域集中於北緯 30 至 50 º 之間 但是 有少數釀酒 地區較為接近赤道 例如印度和泰國 而此看來 釀製葡萄酒的地方 將會繼續擴大 世界主要的葡萄酒生產國可分為兩大類 - 舊世界和新世界 一般來 說 所有歐洲葡萄酒生產地 例如 法國 德國 瑞士 西班牙和意 大利等 屬於舊世界 而其餘的如美國 新西蘭 澳洲 南非 智利 和阿根廷等 就是屬於新世界 在這些國家 在不同區域和不同地區都能夠產生不同種類和風格的葡 萄酒 首先 讓我們從最常見的葡萄酒生產國 法國說起 108 of smaller winemaking areas closer to the equator, e.g. India and Thailand, and in purely geographical terms the world of wine continues to expand. sweet wines in the world, is using Semillion for its wine which can be aged for 20 Côte du Rhone: It is a regional appellation covering various areas throughout 歐尼耶 ) 大多數來自隆河的紅酒都是比較重身 辛辣及味道複雜 109

57 Column 專 欄 專 欄 Column 蔡榛原 Jordan Choy 梁淑意 Rebecca Leung 香港葡萄酒學會創辨人 波爾多葡萄酒學院認證導師, 曾任報章飲食編輯及記者, 現為 明報 WINE 葡萄酒 Grocer & Caterer 撰寫品酒及飲食專欄, 並定期主持品酒會 晚宴及葡萄酒課程 Founder of Hong Kong Wine Institute, L Ecole du Vin de Bordeaux Certificate Educator. Used to work as editor and journalist for newspaper wine & dine page, currently a wine & food columnist for Ming Pao, WINE, Grocer & Caterer, and host regular wine tasting, dinner and wine courses. ( 梁淑意是葡萄酒國際評審 英國葡萄酒及烈酒教育基金 認可導師 網上葡萄酒節目主持人及寫作人 Rebecca Leung is an international wine judge, WSET (Wine & Spirit Education Trust, UK) Certified Educator, online wine show personality & wine writer. 葡萄牙的花彫香 在踏上前往葡萄牙的航機前, 怱怱走訪了 6 7 家書店, 卻怎麼仍然找不著一本關於葡萄牙的旅遊書 在香港人的心目中, 葡萄牙大概就是這麼近那麼遠, 除了 C7 的插花式華麗腳法或澳門的 改良 葡國菜外, 還有甚麼可戀? 葡萄牙與葡萄酒, 只有一字之隔, 很可惜, 葡萄二字在粵語說出來總帶點瓊瑤式的文藝腔, 難於啟齒, 於是一切有關葡萄酒的事情, 都由 紅酒 二字作代言人 這當然引來葡萄酒家族其他成員的抗議, 白酒 玫瑰紅酒 汽酒都各領風騷, 而在葡萄牙第一瓶感動我的, 是一瓶加烈酒 (Fortified Wine) 離開首都里斯本不遠, 驅車一路向北, 先來到一個叫 Te r r a s d o Sado 的省份, 這區專產價廉 粗獷的葡萄酒 省內其中一個有名的小區 Setúbal, 更以其傳統獨特的加烈酒 Moscatel de Setúbal 聞名 我參觀過當地兩家規模最巨型的酒莊,Bacalhoa 和 José Maria de Fonseca, 而後者正是這種加烈葡萄酒的發明者 在 1907 年, Moscatel de Setúbal 成為葡萄牙的法定品名 (DOC), 但在 José Maria 的酒窖內, 找到釀造此酒的最遙遠紀錄, 是 1880 年, 至今天, 誕生剛好一百三十年 Moscatel de Setúbal 跟葡萄牙國寶波特酒 (Porto), 採用同樣的方式釀造, 在葡萄發酵完成前, 加入烈酒謀殺酵母, 剩下糖份, 釀成甜美的加烈酒 至於釀造葡萄的主力, 是 Muscat of Alexandria, 這本應帶著荔枝幽香的小甜甜, 在葡萄牙的高溫窖藏方式下, 風味改頭換面 而這區另有產量稀少的紅葡葡 Moscatel Roxo, 則以相近的方式釀成帶磚紅色, 同樣稱為 Moscatel Roxo 的加烈甜酒 步進 José Maria 的酒窖, 藏酒的方式更令我大開眼界, 酒莊的酒窖設於地面, 即使炎夏高達四十度的高溫, 也不設空調 葡萄酒蘊藏在木桶內約四至五年, 高溫加速了葡萄酒的成熟, 加上木桶的透氣效果, 因此經陳年的 Moscatel de Setúbal, 除了香甜的杏甫乾 焦糖 核桃等香氣外, 我在酒香中, 總找到帶著氧化了的黃酒氣味 澳洲貴族甜姐兒 有很多朋友都以為, 女孩特別喜歡飲用甜酒, 因為較易入口云云 早前我有幸與 Noble One 的女釀酒師 Julie Mortlock 聚餐, 並一次過垂直品試 Noble One 多個年份, 包括有 這話不盡是對, 卻也不是錯, 甜酒較易入口倒是真的, 不過不只是女 及 2007, 以下是其中 4 款表現好的年份孩, 很多男孩也嗜甜 葡萄甜酒有很多種類, 分別主要在於採收和釀及我的簡單品試筆記, 大家可以一窺 Noble One 的陳藏潛力 : 製過程, 不同類型的甜酒風格迴異, 也適合搭配不同的菜式 1984 我們一般最常見的紅白餐酒都是乾身的, 酒內的糖份大都被發酵為酒蜜糖 蜜蠟香味明顯, 帶深層無花果乾和乾梨子香, 入口酒液濃郁芳精, 而葡萄甜酒裡的甜味, 是因為特別的釀酒製法, 酒內仍含有果糖醇, 酸度怡人, 且尚有微勁, 吞嚥後喉頭蜜糖味道縈繞, 後段帶梅子所致 眾多甜酒類別當中, 有一種酒特別令人迷醉, 因為酒的風格儼酸味和咖啡甘香, 收結悠長 如一位高貴美女, 味道華美可口, 喝過後教人神往, 那就是 貴腐霉甜酒 1985 香味充滿菊花蜜 乾白花和礦物, 入口酒質油潤滑溜, 酒體均衡細貴腐霉菌 (Botrytis Cinerea, 又稱 Noble Rot) 是一種特別的霉緻, 酸度清爽舒服, 中段溢出菊花茶香和微量焦糖, 餘韻甘和, 收結菌, 要在特定的天然環境下才會形成, 尤其秋天來臨時的潮濕天氣最長且順 ; 相信就算多陳藏五年仍處高峰期 為重要 霉菌會侵襲葡萄藤上的葡萄, 果實中的水分會被抽乾, 葡萄裡的糖分因而變得濃縮, 因此釀出濃烈芳香的甜酒 貴腐霉不一定每 1995 年都出現, 而且侵襲情況不到人來控制, 但是如果整個葡萄園的感染香氣含蓄內斂, 但稍微透氣後香氣開放, 清爽不膩蜜糖味道貫穿香與情況理想的話, 釀出的酒可以非常複雜耐喝, 故此貴腐酒相對其它酒味, 入口層次分明, 骨格俐落, 結構緊密, 味道豐富, 活力奔放, 酸種來得特別珍貴 度有勁, 餘韻帶荔枝乾甜味, 收結悠長, 均衡表現教人印象深刻 世界各地均有地區專門出產這種甜酒, 最為人熟悉的有法國 2002 Sauternes 區, 而德國的多類 Riesling 甜酒和匈牙利的 Tokaji Aszu 也這是青春無敵, 跳脫甜美的寫照! 雖然青春但有深度 : 濃烈薔薇果 * 是非常受歡迎的, 而澳洲代表有 Riverina 區的 De Bortoli 酒莊 De 和茶花香, 入口酸度充足, 酒體適中, 味道豐盈, 鳳梨 杏花 無花 Bortoli 的 Noble One 貴腐霉甜酒聞名國際酒壇, 全仗酒的上乘質素 果 琵琶果味清晰, 中段湧出果仁 桂花和香草味, 結構寬而實, 收 De Bortoli 自 1982 年開始推出以 Sémillon 品種釀造的貴腐霉酒, 當時結長 用上法國的貴腐酒名區 Sauternes 為酒名, 直到 1990 年澳法兩國簽 貴腐霉菌 雖名字醜惡, 也為葡萄帶來醜惡面孔, 但就有神奇妙法訂協議,Noble One 此名便沿用至今 把乾水葡萄變成津香甘露, 大自然的絕妙實在令人讚歎不已! * 編按 : 薔薇果 (Rosehip) 是玫瑰花謝後由花托發育而成的肉質漿果, 外形橢圓 雖然許多種玫瑰均會結出果實, 但是供食用的玫瑰果以犬玫瑰 (Rosa canina) 和皺葉玫瑰 (Rosa rugosa) 所產的為主 味道甜中帶微酸, 主要產地為加拿大

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