- 花式調(diào)酒培訓(xùn)
- 英式調(diào)酒培訓(xùn)
- 咖啡拉花培訓(xùn)
- 西點(diǎn)師培訓(xùn)
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- 作者: dfmzhu
- 來(lái)源: 佛山展翅調(diào)酒咖啡西點(diǎn)培訓(xùn)學(xué)校
- 日期: 2016-07-24
- 瀏覽次數(shù): 2270 次
印尼酒店管理集團(tuán)PTT Family旗下Potato Head品牌最近入駐香港西營(yíng)盤(pán)。由日本建筑師藤本壯介設(shè)計(jì)，這個(gè)新開(kāi)張的商業(yè)綜合體涵蓋五個(gè)生活方式概念，其中包括咖啡館I Love You So Coffee，一間巴厘島風(fēng)格的酒吧，以及充滿亞洲部落美食風(fēng)情的Kaum餐廳。香港店里所有的雞尾酒單設(shè)計(jì)由Dre Masso和PTT的集團(tuán)拓展與酒吧經(jīng)理Kamil Foltan負(fù)責(zé)。Kaum餐廳的雞尾酒單上除了Potato Head沙灘俱樂(lè)部最受歡迎的酒品以外，還有一系列部落風(fēng)格雞尾酒。酒吧里還推出了“陳年雞尾酒” 系列：將高酒精度的經(jīng)典雞尾酒維斯帕和花花公子放在火山巖制成的器皿里進(jìn)行陳年，酒液充分吸收礦物質(zhì)和其他地質(zhì)元素。“很多人都說(shuō)他們?cè)?jīng)去過(guò)Potato Head沙灘俱樂(lè)部，所以我們想引入一些那里的風(fēng)情、風(fēng)尚和風(fēng)味到香港。” Foltan說(shuō)。
Indonesian hospitality group PTT Family opens the doors to its newest Potato Head in Hong Kong’s Sai Ying Pun. Designed by Japanese architect Sou Fujimoto, the ambitious complex is home to five lifestyle concepts including I Love You So Coffee, a Bali-inspired bar, and Kaum, a restaurant inspired by the tribal cuisine of Asia. Dre Masso and PTT’s group development bar manager Kamil Foltan are in charge of the drinks program here, and besides Beach Club favourites transported to the menu here, a list of tribal-inspired cocktails make up the new Kaum Collection of cocktails. The bar also introduces a Rested Cocktail selection here, ageing spirit-forward Vespers and Boulevardier in volcanic rock vessels to impart mineral and earthy qualities to the classics. “A lot of people have said that they’ve been to Potato Head Beach Club, so we wanted to bring a bit of the Indo Eksotika style, feel and flavours here,” says Foltan.
Kamil Foltan, one half of the PTT Family bar and beverage creative team with Dre Masso. Kamil Foltan，他與Dre Masso 共同組成PTT Family酒吧與酒水創(chuàng)意的靈魂團(tuán)隊(duì)。
A Beach Club favourite, the spicy and earthy Indo Bloody Mary. Potato Head沙灘俱樂(lè)部最受歡迎雞尾酒之一：火辣又接地氣的印尼血腥瑪麗。
The majestic Kaum main dining room. Indonesian tribal art is hand painted on wall and ceiling panels. 氣派的Kaum餐廳主廳。墻上和天花板上布滿手繪的印尼部落藝術(shù)。
The Megah Mule from the Kaum Collection menu. A base of Ketel One vodka and Myers’s rum, paired with poached nashi pear, vanilla and palm sugar, then topped with ginger beer made in the bar. 來(lái)自Kaum餐廳的美嘉騾子?；瓢蔡匾惶?hào)伏特加和美雅士朗姆酒，加入燉煮過(guò)的納須梨、香草和印度赤砂糖，最后用酒吧自制的姜汁啤酒加滿。
