HIGHLIGHT OF THE COLUMN
Alfred is not writing food review as he claims he does not know. Nor food recipe, for he knows very little. What he is writing is about his aspiration between “Eat to live” and “Live to eat”. Above satisfying hunger and beyond the flavors of fine gastronomy, Alfred believes there exists another horizon where he is striving to explore and attain. He therefore, keeps writing and hence eating.
Cecilia Wong is a wine lover and currently a WSET Diploma candidate after attaining WSET advanced certificate (Level 3). She is also an official wine judge of Hong Kong Wine Judges Association and a certified Whisky Ambassador. She enjoys tasting wines with friends and usually won’t miss any chance to taste wines if she can. Her passion in wine leads her to become a wine columnist, specialist and blogger. She has her own wine page- CC Wine Voyage-on Facebook and Weibo.
Now act as oversea director of SSI (Sake Service institute) and Scotland Whisky projects developer, my title of sake industrial is being highest qualified as Sake master (酒匠) FBO Sake tutor…..SWET level 3 in wines. Lived in U.K and travelling in Europe often, used to work as wine consultant and magazine writer.
International Wine and Spirits Reviewer, Wine and Whiskey Columnist, BIVB Chartered Mentor of Hong Kong’s first French Burgundy Wine Association. In 2003, he began to teach WSET Levels I to III and
was trained locally in Spain to become a mentor at the Jerez Consejo Regpador Sherry Bureau.
His pen name is the Tom old duck. Founding director and expert consultant of the Hong Kong Liquor Industry Association. Chairman of the Hong Kong Professional Sommelier Association. He is not only a writer for dine and wine, but also a wine critics, wine consultant, wine cellar designer, and wine educator. He is also the founder of the ‘’China Wine Museum’’ and the ‘’Chinese Wine History Expert’’.