MARK ELLWOOD

作者 WRITER

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.”