Celia.Chan

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Celia.Chan

Cooking Fever 創辦人兼廚藝導師｜食物造型師｜食譜創作者｜媒體廚師。 Passionate on cooking and exploring anything about food.

新一代美女廚神，自小受其廚藝了得的母親影響,喜愛吃,熱愛烹飪,喜愛旅遊。

15歲開始烹飪,雖然沒有接受過任何正式的課程,但喜歡不斷嘗試及鑽研各種菜式.

一畢業便當上空姐放眼世界,體驗不同國家的菜式,美食家及文化.。最愛是逛菜市場,超級市場和廚房用具店,由米芝蓮推介以至街頭小食都是她靈感和快樂的泉源.

”夢想如果不去實踐,也只是夢想而已” ,為實現理想,放棄了高薪厚職的地產工作。於2015年4月創辦了Cooking Fever,教授簡易美味菜式,推廣下廚樂趣.

善於在傳統菜式中,加入其他元素製成新派料理. 以【簡單學、輕鬆煮】為教學理念。

在過去的6年來,已教授超過800＋堂烹飪班,超過16,500學生。亦為多個品牌舉辦烹飪班。

曾應邀多間電視台包括 ViuTV, 香港開電視、TVB、香港電台、多份報張雜誌、網上媒體做食譜設計創作及教學示範。

多年來為多個知名品牌設計食譜，包括史雲生、金寶湯、Marks and Spencer ，Green Monday ，樂信牌、惠而浦、李錦記、Watsons' Wine 、百佳、灣仔碼頭、公仔點心等。

為ViuTV 《今晚趁熱食》、《吃掉前男友》、《轉機On Air》擔任客席廚師

TVB 《美女廚房IV》擔任廚師作廚藝示範，並為宣傳片作作食物造型和廚藝顧問

開電視《30分鐘大放餸》嘉賓廚師

Love what you do, Do what you love.

13/09/2026

Always good to be home 🥹❤️
Nothing beats mom’s home-cooked meals!
一落機就有足料魚翅花膠雞湯. 魚翅撈飯幾日
陪阿媽去買餸，豉油皇乳鴿、鮮甜彈牙嘅白灼海蝦、釀虎皮尖椒。咁豐盛嘅晚餐阿媽一個鐘就搞定！
我煮飯咁快手，都係細細個睇阿媽煮飯潛移默化嘅成果。

#媽媽的味道

日日有魚翅湯

好耐冇食過白灼海蝦，海蝦嘅口感和鮮甜度真係唔同

最愛嘅虎皮尖椒

陪阿媽買餸

始終都係鐘意去街市買餸

日日燕窩做早餐

05/09/2026

我係一個可以唔食飯，但一定要食麵食同麵包嘅人

最近不斷回購呢個雲吞麵
當初試過之後就一直常備廚房看門口。
佢百搭又方便，平時喺屋企懶得煮或一個人，加雲吞、水餃、牛筋腩、魚蛋都好啱，做湯麵或者乾撈麵都一樣得！
湯底鮑魚味濃郁，配埋彈牙竹昇麵，隨時想食就食

中秋做節如果想快煮整多一道港式麵食加餸都很可以（突然諗起以前細個去飲，就算食都好飽都想食埋碗雲吞麵作結😝）

🎁依家中秋送禮：
即日起至 9月30日 23:59 (UK Time)：
✅首 6 位喺 New Malden 指定上架超市（提交有效收據核實嘅參加者，可以獲 £5 Amazon UK 電子禮券
✅全英國任何有售賣《一碗香港・雲吞麵》嘅超市，購買後憑收據報名，均自動符合大抽獎資格，2 位獲得 £20 電子禮券

(活動由一碗香港主辦，詳情以去佢哋 IG/FB了解和參加 )

全英零售點：
✅NEW MALDEN: Hmart, Korea Foods UK
✅Loon Fung 龍鳳
✅Seewoo 泗和
✅CAMBRIDGE: Jiamart
✅CREWE: Oriental Daily Meal 趁墟
✅ LEIGH: Genki Market
✅ MANCHESTER: Kowloon Station Supermarket 九龍站
✅ READING: Cmart
✅ STOCKPORT: Stockport Store 士多部
✅ WARRINGTON: Grand Patisserie, 360 港味超市

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#英國美食

03/09/2026

作為一個教整月餅多年嘅廚藝導師…… 🥮✨
認真，我對月餅要求好高
買到好食嘅月餅真係難
多年嚟好多朋友叫我賣月餅，
但深知要做到好食一回事
維持質素去賣有幾難
所以真係唔會賣😂😂

但嘅月餅真係完全驚喜到我！
🍵 3 款茶系月餅 (港式茶走 / 抹茶 / 焙茶)：
* 餅皮：帶有極香牛油味 🧈超酥化！（swipe 睇片🎬）
* 餡：茶味超濃郁，抹茶同焙茶仲帶有回甘
* 重點：「唔係好甜」！香港人對甜品最高評價。

💡 小心思：月餅有金箔裝飾，好有儀式感，小鐵盒好似細個帶飯盒咁有情懷！附送嘅小刀，食完仲可以留嚟搽抹醬同牛油，實用又可愛。

無論英國嘅朋友，定香港想送禮畀英國親友，呢盒月餅真心堅好食、值得支持！

https://www.instagram.com/chroma_uk/

As a cookery instructor, having taught mooncake making for years, it’s hard to find one that truly impresses my tastebuds... 🥮

Friends have asked me for years to sell my own mooncakes, but knowing how hard it is to maintain top quality, I’ve always held back.

Chroma completely surprised me! 👏
🍵 3 Tea Series Flavors (HK style tea + condensed milk / Matcha / Hojicha):
* Crust: Super flaky and buttery
* Filling: Rich, deep tea flavors using their signature spreads. The Hojicha and Matcha leave a lovely, bitter-sweet aftertaste 🍃
* The Best Part: Not overly sweet! Totally meet HongKonger standards.
💡 Thoughtful Details: Topped with subtle gold leaf , packed in a nostalgia mini tin, and paired with a cute little spreader knife that you can reuse for butter or spread ! 🍱
Whether you’re in the UK or planning to send a gift to loved ones in UK from HK, this modern tea mooncake collection is an absolute must-try!

Gifted

#英國美食

01/09/2026

九月第一天，Reset & Plan with me
距離 2026 年，原來只剩返最後 4 個月
無論高得好與壞，做到還是未達成原本定下嘅目標
好好把握這4 個月💪🏻💪🏻

1st Sep……Reset & Plan with me
Can’t believe only 4 months left in 2026! 🍂
No matter if your year plan is fully executed or behind the plan.
Let’s reset , refocus and make the most of the remaining time and finish the year strong!

31/08/2026

Lake District 實現自駕船夢 🚤✨ 人均 £16 唔使考牌

藍天白雲配無敵湖景 ☁️ 呢個超值嘅湖上體驗真心要推介比大家！
唔需要考牌，超易上手，基本上只係前後檔位，超簡單！
重點係隻船好穩、完全唔驚暈船浪！無論係情侶嚟浪漫遊湖 👩‍❤️‍👨，定係一家大細親子遊 👨‍👩‍👧‍👦 都極適合（連小朋友都可以自己試揸，重點係小朋友免費！）。

⚡️ 行程亮點：
🚤 1小時過足船長癮：湖上吹着微風勁寫意，仲驚喜見到🛩戰機喺頭頂超近距離飛過，快到連相都嚟唔不及影！

☑️ 可以網上預約，但湖區天氣忽晴忽雨，建議當日好天即去碼頭報名。等上船時一定要食隔離嘅雪糕，推介Blueberry & Cream 充奶香仲食到藍莓肉！

🍝 隱世意大利晚餐：落船後順便逛逛悠閒Bowness 鎮仔同 Peter Rabbit 專門店 🐰 晚餐去咗小巷內嘅意大利餐廳，意籍老闆超風趣，推介龍蝦蟹肉雲吞同炒雞肝！

👇 想知自駕船碼頭位置 & 意大利餐廳地址
👉 留言「Boat」，我即刻 DM 地址同詳細資訊比你！

#英國生活 #英國好去處 #自駕遊

29/08/2026

🇬🇧在英國生活學會的事 What I learnt when I lived in the UK

學會慳錢而不降低生活質素

1. 零浪費，食材變身再利用：以前煲完湯嘅豬肉，通常都掉。依家拎嚟整肉鬆！零添加又香口，做零食、送粥，飯團，台式蛋餅、做麵包一流

2. 解鎖無限可能：會挑戰以前從來未試過整嘅嘢，好似牛丸。喺出面買牛丸 £5 得 8 粒，自己買靚牛肉都不用 £4，仲可以整到 20–22 粒！真材實料又彈牙！仲會整菠蘿包、雞尾飽…..

3. 貴買平用，投資真正實用嘅廚具：依家一日煮三餐、一星期最少煮 5–6 日，真心覺得好的廚具絕對值得投資！就好似呢部 Kenwood Cooking Chef，除咗打麵糰，最正係有加熱＋攪拌功能，整肉鬆時可以一邊加熱一邊輕鬆將肉打散成完美肉絲，完全唔使炒到手痠！一機多用，烘焙、煮嘢都得幫輕咗超級多廚房工序。

清走啲唔啱用嘅煲煲碟碟，留返真正高質、耐用嘅廚具，生活品質反而提升咗。

用我優惠碼 CELIACHAN 免費自選 3 件配件

肉鬆食譜係留言▶️

Living in the UK has completely reshaped my lifestyle and cooking mindset
The biggest lesson I’ve learned is How to save money without sacrificing the quality of life.

💡 My new Smart Kitchen Habits:

1️⃣ Zero Food Waste: Repurposing soup-boiled meat into fragrant homemade meat floss (肉鬆), prefect for rice ball, congee.
2️⃣ DIY : Making things I never or rare of making before, like Beef Balls! Buying frozen beef balls costs £5 for just 8 pieces, but DIY is much cheaper and taste better.

3️⃣ Invest in Quality Cookware: Cooking 3 meals/day, 5-6 days a week means quality cookwares is an investment, not an expense!This Kenwood Cooking Chef has been a game-changer with its induction heating ,mixing and built in scale in just one
Fewer clutter, better tools, and higher quality of living 🌿✨

Use my code “CELIACHAN” for discount and 3 Free attachments. Kenwood UK

Pork Floss recipe in comment 🔽

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#英國煮什麼 #英國生活

27/08/2026

【一藕三吃】One Lotus Root 3 Ways

英國嘅天氣終於入返來🌧️
秋意一嚟，身體最誠實，立刻想飲暖胃老火湯！
買到粉糯嘅靚蓮藕，梗係要發揮精打細算，物盡其用嘅智慧，
一藕三吃：
🥣1/3 煲湯：章魚蓮藕眉豆湯
🥩 1/3 炆豬手：蓮藕吸盡南乳同肉汁精華，超餸飯！剩返第二日拌撈麵
🥞 1/3 整藕餅：加蝦醬醃豬肉，煎出來嘅藕餅帶咸香味。爽口彈牙，超下飯！

💡 呢個湯絕對係秋天保養好湯！
蓮藕｜健脾開胃、補血養顏；
眉豆｜祛濕健脾；
章魚｜嘅鮮味同補氣血功效
煲出來嘅湯水甜到不行，喝完全身暖笠笠，連氣色都變好 💕

天氣轉涼，大家都要勤力D煲湯滋潤下！

The wet chilly UK weather is back finally ,and nothing beats a comforting bowl of Cantonese soup 🫕!

One Lotus Root 3 Ways:
🥣 1/3 for Soup: Octopus, Lotus Root & Black-Eyed Pea Soup
🥩 1/3 for Braised Pork Trotters with Shiitaiki mushroom: the lotus root soak up all the rich gravy!
🥞 1/3 for Pan-fried Lotus Root Patties: Marinate the mined pork with dried shrimp paste. It’s such a comforting dish.

💡 Health Benefits: This soup is a nourishing powerhouse!
Lotus root builds blood energy and cools internal heat
Black-eyed peas strengthen the spleen and remove dampness
Dried octopus adds natural sweetness and deep nourishment. Pure comfort in a bowl 💕

Soup is my secret of keeping me healthy , hydrated and stay young.

#家常菜

26/08/2026

返香港食咗好多餐好嘢，但最有記憶點
一定是呢間位於中環，獲米芝蓮推介嘅摩登中菜 . 佢哋Lunch Tasting menu 性價比超高。

🥢 回味記憶：
1️⃣筍尖鮮蝦餅：紅蝦他他柚子醋，外層薄脆，層次極之豐富酸甜開胃！
2️⃣南乳鵪鶉腿：外脆內 Juicy 啖啖肉，惹味到真心可以encore好多隻！
3️⃣25年陳皮花膠雞湯：湯底極濃郁，滿滿骨膠原，配上陳皮香氣，又係想添多碗。
4️⃣咸魚菜心苗：一夜干馬友用法式方式煎，最特別係將菜心打成 Puree 再撒上鹹魚粉！同 Menu 上寫嘅「鹹魚菜心苗」出入極大，完全係法式精緻美學！
5️⃣🦞梅菜龍蝦（加錢必叫！）：最驚艷嘅梅菜！好吃到即刻問 Chef 點整，原來係用西芹、菇菌、洋蔥、芹菜頭等蒸完再炸再慢煮。如果有出樽裝，我一定買返屋企做「餸飯神器」！
6️⃣蜜椒煎黑豚：升華版嘅咕嚕肉，炸漿極脆，蜜餞黑椒汁超惹味，伴碟嘅黑菌同小洋蔥完美配搭。
7️⃣冰花銀耳羹：乳酪 Sorbet 配馬蹄同銀耳打成的 Smoothie，清爽解膩，超級適合夏天！

💡 最欣賞擺盤有法式 Fine Dining 嘅美感，但最難得係所有伴碟和配菜都同主食材非常夾，完全唔係「為裝飾而擺」，所以每一碟我哋都食到乾乾淨淨！

成個 Menu 驚喜度極高，甚至懷疑 Chef 係專登將 Menu 寫得咁普通。

特別多謝嘅安排，揀親嘅餐廳都好啱口味！同啱口味嘅朋友一齊食嘢，真係特別開心又好食，珍惜每次嘅短聚。

【 🇭🇰the Most Memorable Meal of my HomeKong Trip】

Out of all the incredible food I had back in Hong Kong, Jee in Central was hands-down the most unforgettable dinning experience!

The menu look very subtle but every single dish was out of expectation:

🍤 Red Prawn Tartare & Shrimp Cracker: Crispy, rich, and zesty with yuzu vinegar.
🍗 Crispy Quail Legs: Ultra-crispy outside, bursting with juice inside with touch of red fermented bean curd.
🍲 25-Year Tangerine Peel & Fish Maw Soup
🐟 Threadfin with Choy Sum
🦞 Preserved Mustard Greens & Lobster: The slow-cooked preserved greens completely stole the show,I’d buy a jar to go with white rice any day!
🍧 Yogurt Sorbet & Snow Fungus Smoothie: Light, crisp, and perfect for summer.

What I loved most was having Chinese dish but serve in French fine-dining presentation where every garnish served a purpose, zero fluff, literally nothing left on every plate.
Special thanks to for organizing. Good food with great friends is always the best part of coming home

Jee 志
📍2/F, 8 Lyndhurst Terrace, Central, Hong Kong

#香港美食 #中環美食

24/08/2026

泰好食【 🇹🇭 泰式豬頸肉沙律】收藏泰式萬用醬汁

好開心買到豬頸肉！天氣咁熱，最想食啲酸酸辣辣又開胃嘅泰國菜。外層焦香、內裡 Juicy嘅豬頸肉，切薄片再撈埋酸酸辣辣泰式醬汁，簡單又開胃。

‼️ 小 Tips：呢個萬用泰式醬汁酸辣鹹平衡得好好，用嚟配豬扒、雞扒甚至海鮮都一樣咁好食！做多少少放入雪櫃，隨時食都得！

用微波＋焗嘅功能大大減少焗嘅時間，慳電又慳時間，勁like ～

Save 低食譜，隨時整📌👇

材料｜ Ingredients
豬頸肉 2 塊（250 g） | 250g Pork Jowl
車厘茄 12 粒 | 12 pc Cherry Tomato
乾蔥 1 粒 |. 1 Shallot
薄荷葉 5 克 | 5 g Mint Leaves
莞茜 10 克 | 10 g Coriander
蜜糖 2 湯匙| 2 tbsp Honey

醃料Marinade：
蒜蓉 2 湯匙 | 2 tbsp Minced Garlic
香茅 1 條 | 1 stalk Lemongrass
魚露 2 湯匙 | 2 tbsp Fish sauce
蠔油 2湯匙 | 2tbsp Oyster Sauce
糖 1 茶匙 | 1 tsp sugar
料理酒 1 湯匙 | 1 tbsp Cooking W**e

泰式沙律汁 Thai style salad dressing
蒜頭 3 瓣（切蓉）｜2 cloves Garlic
魚露 3湯匙| 3 tbsp Fish Sauce
水 1湯匙｜1 tbsp Water
糖 1湯匙｜1 tbsp Sugar
辣椒粉 1-2 茶匙 | 1-2 tsp chili powder
青檸 2個（榨汁）| 2 Lime (juiced)

▶️做法：
1. 香茅切碎與所有醃料拌勻，並用叉在豬頸肉略為刺幾下，幫助更易入味。醃最少 1 小時。
2. 車厘茄切半，乾蔥切絲備用。
3. 薄荷葉、莞茜略切碎。
4. 豬頸肉放入焗爐，選擇 “微波＋燒烤”180 度焗6 分鐘。
5. 掃上蜜糖，再轉用「氣炸」模式 220 度 5分鐘或至表面略金黃。
6. 將豬頸肉斜切成薄片，與車厘茄、乾蔥、薄荷葉、莞茜拌勻，淋上沙律汁即成。

#泰國菜 #食譜分享

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+85296699961

Website

https://www.youtube.com/c/CookingFever, https://celiachankitchen.blogspot.com/, http://www.cookingfever.com.hk/

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