食者，素以色、香、味皆備為上品，唯色居首。味，不下嚥不知；香，咫尺而聞之，遠鄰不知，其形亦虛；色，獨是避無可避，目視可辨，先入為主也。所以三者，色之考量自然影響最深。火候不夠或食材不鮮，尚待放入嘴裡嚼嚥方知，那至少碗筷已動；或氣味腥臭者，聞得不妙之際，菜餚恐怕亦早已擺在眼前，為時太晚；唯色澤昏淡必是食材不合格，配搭欠佳必是菜餚難以入口，貌相差劣更毫無疑問是廚師過失，不聞不嚥便能洞悉真相。換而言之，要講飲講食，這一個色字實乃必講課題。本期特邀中餐飲業界老行尊決戰西廚食物造型師，掌門人對世外高人，中西合壁，刀劍相交，漫談一場飲食文化。

If the word “delicious” is decomposed to its original alphabets, they should be colour, smell and taste. However, which element is most important for the word “delicious”? The famous chef from Chinese restaurant and the stylist of western food are invited to discuss about their relationship and the food culture. Lets start from the COLOUR in this izzue.