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.
我们不禁要称赞Raymond Tong把原本可能只售评价一般、提供意粉三文治的咖啡店改造成咖啡爱好者的天地。店内有手拉式espresso咖啡机、特调烘焙单品爱思巴苏和调配牛奶咖啡专用的香醇意式综合咖啡豆，Tong对所有的基本元素都掌握得相当好。他还花大量时间培训年轻的全职咖啡师。
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.
如此专注细节的训练成功奏效。卡布奇诺的奶泡厚实而柔滑，售价港币22元，是我们所喜欢之一——虽然我们不是很满意咖啡的温度总是太高。坦桑尼亚圆豆单品爱思巴苏可以说是杰作。
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
欣赏完JCCAC深奥的艺术后，很适合到咖啡馆外的露天座位休息。
石硖尾白田街30号赛马会创意艺术中心1楼05室，电话：+852 2408 8255