We've got to give Raymond Tong credit for turning what could have been just another mediocre pasta-and-sandwich café into a destination for coffee lovers. With a hand-operated espresso machine, house-roasted single-origin espresso and a delicious Italian blend used for milk coffees, Tong has got all of the basics right. He has also spent serious time training his young staff of full-time baristas.
我們不禁要稱贊Raymond Tong把原本可能只售評價一般、提供意粉三文治的咖啡店改造成咖啡愛好者的天地。店內有手拉式espresso咖啡機、特調烘焙單品愛思巴蘇和調配牛奶咖啡專用的香醇意式綜合咖啡豆，Tong對所有的基本元素都掌握得相當好。他還花大量時間培訓年輕的全職咖啡師。
The attention to detail pays off. Café Golden\'s HK$22 cappuccino is one of our favorites -- the milk foam is thick and creamy -- though we\'re not pleased with the fact that it is usually served too hot. The tart Tanzanian Peaberry espresso is nothing short of spectacular.
如此專注細節的訓練成功奏效。卡布奇諾的奶泡厚實而柔滑，售價港幣22元，是我們所喜歡之一——雖然我們不是很滿意咖啡的溫度總是太高。坦桑尼亞圓豆單品愛思巴蘇可以說是杰作。
And the café\'s small outdoor terrace is a nice spot to relax after a hard afternoon of looking at JCCAC art.
Shop 5, 1/F, Jockey Club Creative Arts Centre, 30 Pak Tin Street, Shek Kip Mei, tel +852 2408 8255
欣賞完JCCAC深奧的藝術后，很適合到咖啡館外的露天座位休息。
石硤尾白田街30號賽馬會創意藝術中心1樓05室，電話：+852 2408 8255
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