#MM
#MM #試一次 // 挑戰去中環2星米芝蓮高級餐廳打工 牙朗入廚房親手負責$8,000/kg魚子醬 Elaine學習餐具擺位＋上菜姿勢 實試招待客人！直擊法國菜開店前準備功夫！
Amber是香港置地文華東方酒店的法國菜Fine Dining餐廳。餐廳於2005年開幕，自米芝蓮於2009年開始頒佈香港澳門指南起，Amber便打從當年，每年均奪得米芝蓮二星，十幾年來都沒間斷過。這集我和阿朗將會到Amber試一次做樓面侍應和廚師，拆解米芝蓮Fine Dining餐廳幕後的運作。
法國料理世界聞名，甚至在2010年被列入世界非物質文化遺產，Fine Dining這個概念也有傳是法國起源的。要了解法國菜的與追求嚴𧫴的精緻，或許我們可以從Fine Dining餐廳背後的運作入手。
阿朗跟隨著Chef de Cuisine Stanley負責廚房開店前的準備工作。偌大的廚房分為前菜、餅房、魚、牛肉等等各個不同區域。出菜的位置處於廚房中央，由大廚Richard把關，端到客人面前的美食都要經過一番審查。阿朗第一天上班已經被分派當高級廚師，負責準備他們的招牌菜Aka Uni。
法國菜廚房著重分工和效率，有很明確的管理層級。這套廚房團隊制度，是由廚師Georges Auguste Escoffier在19世紀末創立。他將自己在普法戰爭的從軍經驗運用到廚房運作上，設立不同階級，如行政主廚Executive Chef、主廚Chef de Cuisine、副主廚Sous Chef到初級副主廚Junior Sous Chef等等，層次分明。每個崗位分工明確，他們要互相配合，才能有條不紊地完成反覆的工作。
阿朗分別製作了魚子醬球、椰菜花菜泥、炸海藻脆片等等。一天工作下來，阿朗認為廚房對廚師的要求還是比想像中的嚴謹許多。由成品質素、工作速度、擺盤美感，細至食物容器的狀態、砧板種類、廚房清潔的日程等，每樣細節都不許忽略。
我參與的樓面組亦同樣令我眼界大開。我跟隨著助理經理 Ray學習，桌面餐具擺位、上菜姿勢、餐牌介紹、上菜次序、每道道菜的餐具、每到道菜運用的材料等等，樣樣都有規範。只是這些基本資料和規則，足以讓我頭昏腦脹。還沒談到侍應臨場應變、Multitasking、觀言察色等能力，他們平日2人一組，就要照顧約20位客人。
感謝吃貨Michelle和其朋友願意抽空成為這次的食客嘉賓。Michelle提到：「吃Fine Dining好像在看一場表演。」頗能總結Fine Dining客人對侍應要求之高。兩位侍應要同時為一桌客人上菜，速度一致，節奏要平緩，餐具也不能發出太大的碰撞聲，還要兼顧姿勢的優雅，臉上的微笑和客人隨時投來的問題。和Ray合作了一個下午，有點像在跑一輪非常需要默契的接力賽。Ray指出酒店的一個原則，是對客人要「Never Say No」，客人需要要盡量滿足。可在我看來，他們不單是「滿足需要」這麼簡單，而是要在客人手未舉起示意之前，已經把水重新倒滿、把披肩送到他們面前。
問到大廚Richard，樓面侍應的重要性和廚房一樣嗎？他毫不猶豫的回答，不，他們更重要。很真誠又很謙虛。Richard曾帶領餐廳在2019年邁了大膽的一步，他將餐廳改革，棄用動物性乳製品製作食物，也減少了肉類比例。他覺得吃完法國菜總讓人昏昏欲睡，也知道香港很多人乳糖不適。縱然受到不少人的質疑，但拿了十年米芝蓮的廚師還是說改就改。例如阿朗弄了一個早上的Aka Uni，正是他們奮鬥9個月研究的成果，他們成功利用日本豆奶和椰菜花的組合，取代原版用的忌廉。新版本花費了更多心思時間，味道上Richard也覺得更勝一籌。改革後，餐廳的米芝蓮2星繼續拿，轉型成功，還拿到了米芝蓮綠星。
如果要講Fine DIning餐廳「Fine」的位置，除了是工作流程、餐廳系統、員工架構等營運設計上的優秀外，員工的態度更是重要一環。我們在與他們共事時，感受到他們對自己出品的要求之高，以及他們對食客和自己工作的尊重。
策劃：陳伊鈴
攝影：潘志恆 許先煜 麥志豪 黃灝嵐
剪接：黃灝嵐
監製：甄俊宇
#米芝蓮 #米芝蓮二星 #法國 #法國菜 #中環
#amber #FineDining #陳伊鈴 #MM_Elaine #MillMILK
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Пікірлер: 874
後記: 今集「試一次」係我想拍好耐嘅故仔，膽粗粗邀請Amber，好開心成功影到！ 對於未做過飲食業嘅我嚟講，試做樓面嘅經歷真係好得意同難忘。🤣預想咗會好複雜，點知真實仲高難度！同阿Ray學習途中真係開始緊張，覺得等陣應該真係serve唔到客人，on-cam同off-cam都keep住背緊所有details入腦。🤣最後客人到嘅時候個腦直接一片空白，都係要阿Ray不斷提醒我…(serve客serve到冒汗) 拍到呢條片，真係要大大力感謝Amber、Chef Richard同置地文華Team咁大膽，允許我同阿朗入去落手落腳試，俾我地阻住佢哋地球轉😢今次拍攝背後嘅安排亦都相當複雜，再次要好多謝PR Team非常supportive嘅支援同配合💗亦要特別credit Michelle願意參與拍攝，食咗一餐咁chaotic嘅午餐🤣。
@188_Ron
Жыл бұрын
Chaotic😂😂😂
@BULLSHXTYT
Жыл бұрын
咁短時間要學咁多嘢記咁多嘢同埋serve完兩位客人一餐真係好唔容易，你好厲害
@amazingamen7525
Жыл бұрын
睇到兩位的成長更值得高興。
@elainewow1754
Жыл бұрын
@@chrisf2189有阿Ray carry
@elainewow1754
Жыл бұрын
@@BULLSHXTYT靠阿Ray😂
Fine dining 真係唔止食材矜貴同烹飪技藝咁單簡單，係讓客人有一次完美的餐飲體驗，呢條片令大家明白，高級餐廳的價錢，並非胡亂劏客，而是創意加上精密管理和團隊合作的代價。影片帶觀眾走到fine dining的背後，令人大開眼界。
@wongwong5866
Жыл бұрын
無奈呢個高收費落唔返付出既員工身上 ... 全部落老闆袋 ... 前線員工只係出返一份大家樂咁既糧 .. 好唔合理
@nmzxvx
Жыл бұрын
無奈好多香港餐廳都係以fine dining之名劏客
@aliceli9564
Жыл бұрын
知佢地出得幾錢人工俾職員你唔止大開眼界，仲會大跌眼鏡😂
@victoriajudy3897
Жыл бұрын
@@aliceli9564 係多定少？😆
@hon_0612
Жыл бұрын
人工當然同做野唔成正比 做得Fine dining真係有心先做到
片中經理Ray演繹得好斯文，談吐溫柔對新人態度又好，好有禮貌咁指出做得不足既地方。但真實分享，飲食業既經理，冇鏡頭影住，返左幾十間高級／低級餐廳，我冇見過一個經理會對員工 (由其對新人)講野會咁客氣既。現實情況係，佢唔對住你講粗口就已經係好客氣，同片中Ray既示範完全係2個世界既事
@a65316057
Жыл бұрын
因為要對住鏡頭😂
@silipang1886
Жыл бұрын
因為pr team望到實，會影響餐廳甚至全間酒店、到集團的形象。可以肯定係，當日每位有出鏡的員工⋯⋯之前一定要「再培訓」，「被提醒」要做好形象。
@Chukenco
Жыл бұрын
真 酒店餐廳經理個個都仆街嚟 屌到人仆街
@avaliu749
Жыл бұрын
如果唔對住镜頭，一定唔會係咁態度。
@janeleong6873
Жыл бұрын
我都真實分享（我係講緊我做過嘅廚房），廚房大廚一樣🤣新員工第一次可能都會係片入面咁好語氣，第二次開始就屌，到開波哥時萬一出錯屌得仲甘，係超大聲吆喝，然後到收檔哥時突然間又會同你好似好fd咁講笑，四川變臉大師
Elaine 做得好好好好呀. 如果我係客人, 佢嘅笑容會令我全個用餐都會好開心, 自然啲, 就算有啲蝦碌都係開心嘅. Fine dinning 係要開心有質素, 而唔係要拘謹嚴肅.
@elainewow1754
Жыл бұрын
thank you!
睇完都覺得好緊張,相信做依份工,抗壓能力要好高,工作能力又要細膩,唔係一般人承受得住;覺得佢地好利害,好專業~團隊合作好重要,時間控制又要剛剛好,真係實至名歸~
就咁睇片入面Elaine都多甩漏 但第一日返工就要識咁多嘢 有呢個水準 都已經好屈機❤
@elainewow1754
Жыл бұрын
🤣🤣好俾面呀！
@Donaldtangchunyin
Жыл бұрын
都真係，唔係咁易ga 葉師傅 利申： 過來人
@188_Ron
Жыл бұрын
@@elainewow1754 講真易拎係學霸，學野記野唔會好難到佢
@ryanchow7658
Жыл бұрын
第一日返工已經超晒班😂👍
@jackyjacky520
Жыл бұрын
短時間速記，再落手做，再做到，已經好犀利
感受到你哋嘅誠意及心思….好好睇又學到嘢👍
Elaine好高質👍🏻繼續出多d片啊❤
細節取勝 睇到兩位主持好大壓力 剪接又掂 成個現場打仗感覺做到出黎
條片同留言都咁精彩👏🏿👏🏿
呢集，係越級大挑戰，好勁！ 佩服，特別是指導的那幾位前輩！
得咁少時間學，你地嘅表現已經超水準發揮😂😂😂支持MM繼續拍呢啲系列👍加油
呢集真係好 jeng 呀, 大開眼界, KEEP GOING 👍👍👍MM 👍👍👍👍👍
今集拍得好好，好專業🎉
今集好好睇😊希望以後多啲類似的深入介紹。good job🎉
隔著個mon都feel到壓力大大大 多謝出呢個主題。見識新事物
好正, 仲好刺激!!
呢個頻道好好 今次睇完呢集真係對米之蓮既餐廳大開眼界 加油~
呢集好正
呢集正，長知識。
Thanks for taking this video. I am eye opened now to see how a top restaurant runs👍🏻
呢集好睇
睇到好緊張🫣 So happy to see restaurant good like this here in Hong Kong 😘🇭🇰
真真係超級好睇 完全無飛到 呢次題材真係拍得好好!!🥰
@elainewow1754
Жыл бұрын
多謝收睇！！！
好正, 好好睇
片尾經理分享果句 “唔會趕客人走” 就係fine dinning同其他餐廳既分別；完全令我回想返，個客俾成5位數埋單，梗係乜service 都just say yes啦！但我地打工既，得果幾十蚊人工，你唔走飲到凌晨2點我仲要無限top up你杯酒冇得放工，你走左我仲要清埋張台set 埋張台先有得返屋企；真係諗起都惡夢既工！
@L23901
Жыл бұрын
客人比既錢再多 都回唔到打工既身上
@billguys88
Жыл бұрын
無食過即係無食過 講啲野一啲point都無
@KK-kn3sn
Жыл бұрын
唔知啲客會唔會俾貼士呢？
@vinawong3838
Жыл бұрын
@@KK-kn3sn tips唔會係做細果個waiter袋，一係入公數月尾全team人分，一係得經理送張bill過去時經理自己袋
@jc31312jch
Жыл бұрын
@@billguys88 你説來聽聽
Really enjoy watching this, very fun and informative. Thank you for making this episode MM! 👍👍
@elainewow1754
Жыл бұрын
❤❤
今集好好睇
@elainewow1754
Жыл бұрын
❤❤
希望藉著此影片，讓一眾非本行觀眾知道，即使餐廳檔次高級如此，即使員工服務繁複如此；管理層給前線員工的待遇卻差得離譜，人工只是幾十蚊/hour, 員工用膳更是30 分鐘白飯青菜 好想飲食業既同事留言同大家share下辛酸既實況
@funggo810
Жыл бұрын
師兄真係講野有點東西，小弟深有體會
@vinawong3838
Жыл бұрын
@@funggo810 我上面其中一個留言打左千字文分享辛酸細節架 ... 相信有返過飲食既都一定認同，我冇亂吹水 T^T
@Omg-dh7yh
Жыл бұрын
俗稱狗飯
@hksar-ger86.9.4
Жыл бұрын
其實好多時所謂30分鐘都無
@tkyg3852
Жыл бұрын
會唔會咁高級都係俾幾十蚊個鐘？😮
大開眼界!!好中意呢集(其實你地MM既每一集都做得好好).加油加油!!!支持你地MM
幾緊張喎睇到😂
好好睇～～剪同拍都好正，得咁少時間去prepare 唔易呀～
@elainewow1754
Жыл бұрын
多謝收睇啊~
專業製作
好鍾意餐廳開箱
Eye opening for many people especially average Hongkongers who can’t afford. MM keep up with your great work❤
I like this story coverage but definitely a challenging one. The discipline and the structure from top to bottom is definitely intense. It's all about getting the basics right and in whichever industry you are working in there are things that you can take from it and learn. I always appreciate the hard work that they've put in to make things happen. There is one little thing that I do not agree is that Ray quoted never say no, which I cannot agree to some extent. Yes, hospitality is all about making your customers happy but at the end of the day you can't say yes to all of the things that customers want which will be pointless.
@MeiinUK
Жыл бұрын
Is it me, or... is HK actually collapsed or something ? Cos to me.. a company having a structure is very very normal ? Even a society, to have a structure is very very very normal. Even inside a family unit, you have parents and children and grand parents too. This is also very very very VERY normal. So why would you not have a similar structures as well ? In a mining company. In a white collar office. In a society. e.g. Teachers, public servants, cleaners.... lawyers... Sometimes even though there are books. It is to help us, know what to say, than to be doing the job. When some jobs, require around 10-15 years to full qualify, I don't understand how come, China, could produce SO many "qualified individuals" in a short space of time. Can they let the rest of the world know how this one works ? If people are not tied down to a job... then... how do they learn the small details, of the reason what and why they are doing what they are doing ?
@jlouie8835
Жыл бұрын
@@MeiinUK What exactly is your point? The show is about a Michelin star restaurant in HK with a French chef adopting an old French army system to run the operation of the kitchen and two blogger's interning experience in this fine dining establishment. What has it got to do with HK collapsing and the rise of China?
@MeiinUK
Жыл бұрын
@@jlouie8835 : A lot of people really love this brand and this company actually... and what Jardine reflected. The point is that, their comments, are stating points like..."don't work there, cos they pay peanuts". If you read the Hans Characters, then you would know that, this entire video does not reflect the organisation in a very good light. And this also deter why there could be less of an actual customer trying Mandarin Oriental as well. Considering that I am an overseas' Brit.. I do champion... what MO is doing. Albeit... they don't necessarily reflect and embrace the British way of doing things, since their intakes are individuals from all over the world... (And sometimes, where HK is concerned as well, they often would hire Indonesians... or "American Asians" above local HK Cantonese.... Which, I personally do not agree with, per se. Cos they never used to do that. It is of no concern of HK... if the population of Indonesia has grown. The company should still employ the local Cantonese as well. (And yes, their requirements are VERY high... however... they need a strong HR team on compensation etc.) I believe in "doing well by your community" to reap rewards back. What the mainland does.. has zero to do with HK as a region, and areas. So please don't confuse those two separate region who hold their own budgets. So don't try and drag one region's budgets'... into another region's.... and the various migrant workers from other regions entering into HK, does need to be checked.. of course... as they should.. and do... however, this does not imply that HK is lacking talents. Even if it means that training programmes has to exist for this location. MO existed even before their buy out.... And to damage this brand's reputation... (Well... you could see and read the comments below.) Mill Milk picked a VERY good company to talk about... And of course the Michelin Chef is indeed very dedicated to HK as well... which I know. And many of us, of that generation, do appreciate his dedication to HK as well... (It is also the new generation, that are raised with nannies and maids, to see such work, to be beneath them as well. Cos I certainly was not, as such. ) The elders raise the children... but at some point, the children has to hold the baton.. and to carry on the good standards.. and to feed another generation... To be fair, and frank. Sometimes we spoil these children, to make them not think about their own health standards, and such like... and post war period.. many areas were damaged beyond repair.. to rebuild with clean water, and clean farms... and to carry on.... This generation born in the "informational age" (the internet and social media) is way too spoilt to some extent ?
@jlouie8835
Жыл бұрын
@@MeiinUK I see. Thank you!
@trainforvictory7273
11 ай бұрын
I suppose he couldn't have said otherwise in front of the camera.
非常好睇！辛苦晒❤
@elainewow1754
Жыл бұрын
多謝收睇！
娛樂知識並重的影片. Thumbs up! 呢條片好好睇,最初以為條片好長,但不覺間就睇完, 因為好好睇.
@elainewow1754
Жыл бұрын
多謝收睇!!
好好睇, Well done!🎉
@elainewow1754
Жыл бұрын
謝謝收看！
自从Elaine嚟咗之后，MM多咗d离地同埋外来文化嘅嘢睇，我觉得好好睇。因为睇得多贴地嘅嘢，其实偶尔离吓地同接触吓平时比较难体验嘅事系一个优质嘅频道应该做嘅事。加油！
大開眼界👍👍👍👍👍
專業🎖️
两位年輕人好勁呀👍👍👍👍💪💪💪💪❣️
❤比like，無話可説。期待MM也能蒸蒸日上！
好鍾意Ray教: 如果想elegant, 趷起隻手指尾就得😂😂😂😂學到嘢學到嘢
好睇！！
呢一集好精彩！ 大開眼戒！❣️
好複雜，你哋做得好好呀！
@elainewow1754
Жыл бұрын
多謝收睇！
睇完好想去食😃
never had the chance to try Franch Find Dinning, I guess I will give it a shot.
我睇到嘅… 唔係食物有幾離地，而係一間餐廳整個團隊有幾用心和專業。 唔睇唔知，真係好辛苦好大壓力，收得這個價錢係值得嘅。 多謝Elaine、牙朗和MM團隊。 加油，真係好好睇😊😊😊
@HOS-yb7is
Жыл бұрын
大開眼界
今集好大膽呀！間餐廳🤭🤭
@elainewow1754
Жыл бұрын
😂😂
齋睇都覺得好大壓力，兩位真係好犀利，打從心底尊敬喺入面做既staff🥹有機會一定要去體驗一下
太有要求，🥲真係好辛苦，不過要成功就係咁樣
個 signature dish 係真係好好食。
高級餐飲~真好評是服務~第二係食物~~謝謝分享~~
Amber係我其中一間好鐘意嘅餐廳，屋企人生日第一時間一定諗起佢❤ Richard Ekkebus 係一個天才級嘅大廚，難得喺香港可以食到佢哋嘅嘢🥰🥰
Team work
勁呀～好好睇～
@elainewow1754
Жыл бұрын
多謝收睇！
Very impressive 🎉🎉🎉
嘩，真係開眼界👍 我自己都喺酒店做緊 但完全係兩回事黎🤣
法國菜fine dining 真係好講究
大開眼界。
好睇
有Elaine 要爆like!!!❤ 牙朗超驚青
Ah! I miss Amber 🥺 Thank you MM for doing this feature and thank you Amber giving us a glimpse of their mise en place 😆
@elainewow1754
Жыл бұрын
❤❤
間中會食FINE DINING, 睇呢條片先知原來咁難, 好好睇!
試過係amber做炒散 d server 真係大部分都要好專業 表面功夫好足
1:18 咁要小心唔好倒瀉水落客人身上😂 多謝MM俾我地睇倒米芝蓮星級餐廳嘅講究之處，估唔到擺盤、餐具擺法都咁考究😅
謝謝影片透露高級餐廳對員工既要求絕不簡單，卻只係offer #幾十蚊個鐘既人工 ,飲食業嚴重壓榨前線員工，希望管理層正視
@Hedonioresilano
Жыл бұрын
main point🙂
體現到真係好高級好專業
Outstanding video, excellent presentation and highly interesting to watch. Thank you very much and take care. 😊
@elainewow1754
Жыл бұрын
thank you so much!!
啲剪接好好，現場感十足 ………… 心血少啲都嚇史 （由攞制服嗰場已經Feel島壓迫感） Fine Dining，食嗰個越歎，做嗰個越散 唯一美中不足：最神秘嘅Amber員工飯堂冇進一步介紹
@lamf7950
Жыл бұрын
你搞到我諗番起個時做間，好似呢間既，又係係中環，員工飯一言難盡，我地冇所謂既員工飯堂，食飯得2張桌比到我地食飯，冇哂位就要去後樓梯同垃圾一齊食，食D員工野又係一言難盡，例如個期a la carte做三文，我地員工餐就係會變成改完三文既剩底既頭尾
@consumptionification
Жыл бұрын
@@lamf7950 做Fine Dining背後都真係有辣有唔辣 ~ 😅😅😅😅
@sintingwon7343
Жыл бұрын
我十幾年前做過文華兩個月，我做in room dining 就係員工飯堂隔離記憶中有啲同事得閒就會過去食野，佢過員工飯堂真係好正中西式任你揀。最有印象既係一日晚餐既甜品係朱古力甜品放題，7-8款甜品任你食，仲要款款都超好食😆😆
Elaine 著套suit 正到呢
Elaine真係好L正丫！！！！！
@dominiclui83g
Жыл бұрын
女神laine
期待
呢集睇完令我大開眼界😮，唔似平時食茶記、老麥、大排檔⋯⋯😂😂
早幾年做過依間酒店嘅intern，自己部門(唔自爆)啲人真係閪到一個點，雙面人嚟人前人後二個樣。廚房，Amber，布草房同事都幾nice😊有見過Amber同事係Canteen 食飯嘅時間睇notes，都覺得佢哋好辛苦好多野記。Canteen 啲野食唔差，放飯都比足時間你，亦都準時收工。總括然而：返依間酒店辛苦就一定，無限嘅standard，越嚟越高嘅要求。要識讀心術知個客諗乜需要啲乜+你嘅主動性。關於Tips，如果客人係擺係bill上面就冇得入自己袋，比人發現左就大檸樂，會去返自己部門月後大家分左佢，當然intern冇份，但如果係客人塞落你手到就可以收。 2位主持已經好叻叻豬🎉❤咁短時間裡面學同做到咁多野，尤其係Elaine，做高級餐廳嘅waiter真係唔容易😢
嘩 食法國午餐真係緊張
拍得好
作為一個厨師我好感動！
睇完段片，親身食過一次，完美的體驗，新鮮的原型食物，難忘的味道。 汽油味的白葡萄酒（閣下唔鐘意的可以轉果香型的），海鮮的完美配搭，天然、合季節的水果和甜品，仲有咖啡（苦）和精品咖啡（花果香、茶感）的對比。 希望下次可以再用 respect 的心態，再食一次 Amber！😍
好鍾意Amber呢間餐廳。我應該會翻睇呢個主題好多次。 裝修前由華麗至日系美學設計，同時餐單用材有大改變，Amber真係行得好前。 每一個崗位嘅貼心細節，都令到客人有一個好豐富嘅體驗。
都係留言最好睇🤭
Elaine😍😍😍😍😘😘
🫡 respect!
感謝非常好的體驗分享 比一般普羅大眾體驗fine Dining 嚴謹規律. 舉例 食客當晚穿著的衣服餐巾定會盡量配合顏色 穿著黑西裝這間餐廳細緻到一定配襯返黑色餐巾. 太多人冇見識意識只會講好貴好貴. 一分錢一分貨絕對至理名言 總厨Richard 冇見佢嘅風采已經有六年以上.
謝謝等大家知道飲食業的辛苦
Elaine❤
最後我笑左 Er....特別鬆化
好informative及interesting 的一條片. 短時間能了解到米芝蓮餐廳廚房的運作及流程, 廚師及員工工作態度認真及尊業, 要讚一下. 條片好睇
@elainewow1754
Жыл бұрын
多謝收睇！
Elaine is good
要連攞咁多年二星一啲都唔易，多謝MM 拍到成間餐廳由準備，食物安排到服務的認真😊
Elaine 嘅故仔就係高質
望而生畏😂
第一日做算係咁！fine dining 係真係學到好多嘢就好似片中提及到閱讀人既身體語言！這個真的終生受用
型
Thanks
恭喜MM🎉 估唔到Amber願意俾你哋入佢廚房，感覺mm依家都好高級啦😂
@AWvAvWA
Жыл бұрын
我第一個反應同你一樣😂
@KK-kn3sn
Жыл бұрын
@@AWvAvWA 🙌
@clhk12
Жыл бұрын
對amber黎講都係一個好唔錯嘅marketing... 因為呢個video,下次特別節日我就應該會去呢度試下
睇完真係好佩服，隔住個mon都feel到好大壓力。👍🏻如果係我就一定係咁做錯🤧