Wynn Magazine - - CONTRIBUTORS -


Mark Ell­wood是今期永利澳門京花軒譚家菜專題的作者。他定期為《啟程》( De­par­tures)和《彭博商業週刊》( Bloomberg Busi­ness­week)撰寫文章,還在NBC電視台的To­day Show和ABC新聞節目中擔任主持、製作人和常駐嘉賓,點評生活品味和流行文化趨勢。他說:「我在京花軒吃到了畢生難忘的一餐。菜式處理成精緻的一口份量,美味得讓人難以置信。譚家菜在每道菜、每個細節裡嚴格把控品質,新派法國菜與之相比也顯得相形見拙。」 Mark Ell­wood wrote this is­sue’s fea­ture on the Tan cui­sine of­fered at Wynn Ma­cau Golden Flower restau­rant. Ell­wood writes reg­u­larly for De­par­tures and Bloomberg Busi­ness­week, among oth­ers. He is also a TV host and pro­ducer and reg­u­larly guests on NBC’S To­day Show and ABC News, com­ment­ing on life­style and pop cul­ture trends. “The meal I had at Golden Flower was one of the most mem­o­rable in my life,” says Ell­wood. “Each morsel was bite-sized, un­ex­pected and ab­so­lutely de­li­cious. The painstak­ing at­ten­tion to de­tail on ev­ery dish made French nou­velle cui­sine seem slap­dash.”

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