Jointly published by Hong Kong’s Vocational Training Council (VTC) and Singapore’s Institute of Technical Education (ITE), “A Taste of Two Cities” (e-Cookbook) features 20 iconic dishes which highlight the traditional taste of the two cities with a modern touch. It also captures the wonderful moments of VTC-ITE events which promotes the exchange of culinary skills and knowledge.
A publication to commemorate the 35th anniversary of the VTC Group, “Mighty Trunks Grow From Small Seeds” collects stories of 35 outstanding alumni from 4 member institutes which offer hospitality and tourism programmes (IVE Hotel, Service and Tourism Studies, Hotel and Tourism Institute, Chinese Culinary Institute and International Culinary Institute), in addition to highlighting the development of the hospitality industry.
“Titbits Through Time” published by ICI and CCI provides a fascinating collection of historical photos, advertisements from old travel guides and newspapers menus from difficult generations of local hotels and restaurants and most importantly, stories from local historians, and catering and hotel industry experts. Together they provide a wonderful insight into what led to the flourishing Hong Kong culinary industry of today.
“Hong Kong Local Snacks (Pan-fried, deep-fried and baked food)” ─ the stories behind Hong Kong’s popular street foods. Published by CCI (2016), HK$88.
“Hong Kong Local Snacks (Steamed, braised and stir-fried food)” ─ the stories behind Hong Kong’s popular street foods. Published by CCI (2016), HK$88.
“Hong Kong Local Snacks (Desserts and sweet soups)” – the stories behind Hong Kong’s popular street foods. Published by CCI (2015), HK$88.
“Hong Long Local Snacks (Noodles, cakes and specialty snacks)” – the stories behind Hong Kong’s popular street foods. Published by CCI (2015), HK$88.
“The Taste of Old Hong Kong” – the history of Hong Kong’s vibrant catering industry and how it got to where it is today, as told by the giants of the business, illustrated with historical photographs. Published by CCI (2014), it was awarded the Gourmand World Cook Book Awards 2014 under the category of Best Culinary History Book in Hong Kong (HK$160).
