< BACK

奶茶:(一)愛上絲襪
October 22, 2020

愛上絲襪 🦵🏻☕The silk stocking fantasy~

奶茶聯盟/

泰國有泰式奶茶,台灣有珍珠奶茶,印度有香料奶茶,香港呢?港式奶茶又名為絲襪奶茶,作為香港非物質文化遺產,它以港式奶茶製作技藝被歸類為傳統手工藝。嘆一杯絲襪奶茶,憑:色、香、味、口感、回甘和故事。絲襪奶茶的馥郁芳香反映了香港中西文化的交融與發展。​

中西交融/

港式奶茶的原型為英式奶茶,於港英時期,英國人喜歡使用錫蘭(現稱斯里蘭卡)的紅茶加糖和鮮奶飲用,但當時英式奶茶大多使用貴價材料,只有達官貴人才可以在高級西餐廳享用,味道較絲襪奶茶清淡。事至大約於二次大戰後,喝奶茶的文化才漸漸普及化,當時政府為解決市民的就業和飲食需要,發出眾多大牌檔牌照,使服務基層市民的大牌檔等食肆興起,從中脫穎而出的便是於1952創立的「蘭芳園」,其創辦人為林木河先生,或稱絲襪奶茶之父。

絲襪奶茶的雛形源於林先生於三角碼頭(香港的第一個碼頭)的一個偶遇,話說當時他正學習調配英式奶茶,獲一位剛上岸的海員贈送錫蘭紅茶葉後他開始細心鑽研,首創以體積較小的銅製梯壺沖茶以減少苦味,然後利用林太自製的高密度白布茶袋濾走茶渣以令奶茶更香滑。經重複使用後的白布袋染上茶漬而顏色變黃,加上其彈性仿如女性用的絲襪,因而被當時的一些咕喱(Collie) 命名為「絲襪奶茶」。與英式奶茶相比,絲襪奶茶採用更濃的紅茶葉並以淡奶代替鮮奶泡製。

Milktealogy/

Thai milk tea, bubble tea, chai milk tea or the Silk Stocking Milk Tea from Hong Kong? The making of the HK-style milk tea requires traditional craftsmanship which is one of the HK Intangible Cultural Heritages, its fragrant taste and smooth texture are the basis of this signature drink. And the history behind has made it become the perfect icon of the integration of eastern and western culture in HK.

Origin and the Cultural Integration/

In the era of British Hong Kong, the British “afternoon tea” culture has come along, serving a black tea with fresh milk is the golden rule. Initially, it is only shared among the upper class of society, and until the end of the second world war, it started to gain popularity. At that time, the government established a large number of the cooked-food stall (Dai Pai Dong) licenses to settle public chaos and needs, and provided a chance for the growth of local food and beverage industry. Remarkably, there is a standout Dai Pai Dong named Lan Fong Yuen whose founder is the father of the Silk Stocking Milk Tea - Mr.Lam.

The Silk Stocking Milk Tea is made by blending at least three types of Ceylon tea leaves with different coarseness and replacing fresh milk with evaporated milk to balance the bitter taste. Crucially,  a customised sackcloth bag made by Mrs.Lam is used to filter tea leaves for a smoother texture. Since the black tea dyed the frequently used bag and it has an elastic texture, some fans dubbed it the name Silk Stocking.

DID YOU KNOW ?
MILK TEA IS THE SPIRIT OF YOUNG TEENAGER OF HONG KONG
延伸文章
歎一杯好的咖啡或茶的同時,你有嘗試感受四周的空間和氣氛嗎?☕ A cup of good coffee or tea is not just about its quality, but also the atmosphere! 🎁送禮遊戲!看第四頁指引 以「鴛鴦」命名由咖啡混合奶茶而成的港式飲品,是取自其物種的特性,雌雄有著截然不同的外貌卻能共處,正如中西文化在港融合。每個香港人平均只有2.8平方米的居住面積,咖啡店和茶室是他們重要的社交場所,建築設計公司 Building Narrative @building_narrative 把「鴛鴦」延伸成「穿梭於香港每個角落的咖啡店與茶室」,探討他們在香港的社會角色。 香港人IG的saved post塞滿各式的咖啡店與茶室,每逢假日都愛到「打卡Cafe」chill一chill,約會、思考、看看街上的人、物和事。其實咖啡店與茶室是紮根於社區的公共空間,透過設計和環境營造出能促進人交流的氣氛。 //那麼...你知道你口中的Chill是源自哪裏嗎?// //每間別樹一格的Cafe或Tea House蘊藏了甚麼設計意圖?// 「鴛鴦」的作者拜訪了25間咖啡店與茶室,透過訪談形式深入認識了每個地方的故事與設計含意,利用故事陳述與設計構想角度,幫助讀者認識設計背後的意圖、感受空間的意義。書中除了看似普通的街坊聚腳點,亦有備受注目的項目,例如由國際著名建築公司OMA設計的 K11 Musea KUBE 。 //致建築師、設計師、香港人:// //讓我們感受這一波咖啡店與茶室的浪潮吧! 也千萬別忘了感受生活! // 🎁 📖《我港 Kongcept》Giveaway!!!📖 🎁 Step 1 - 留言分享一個你最印象深刻的香港咖啡店和茶室 + Tag至少兩位朋友 Step 2 - 分享這個post到story,tag @yuen_yeung and @kongcept852 Step 3 - Follow Kongcept 然後把story截圖DM給 @kongcept852 💛我們會當中揀選兩位幸運兒送上新書一本,並被邀請到下星期三的新書會💛 Purchase Link: https://www.buildingnarrative.com/store ‘’ Yuen Yeung’’, by Building Narrative, is a book that illustrates and presents coffee and tea houses in HK through story-telling and from a design perspective. While Cha Chaan Tang has always been the favourite spot for the locals, in light of its efficiency and unfussy everyday meal, modern coffee shops and tea houses offer something that goes well beyond traditional eateries or drinking places. They create a space that becomes the new amenities of our local communities and plays a part in fulfilling new-gen HKers’ pursuit of lifestyle and wellbeing. For the owners of the coffee and tea houses that are featured in this book, their vision have created a network of amenities all over the territory for fellow HKers to enjoy. 🎁 📖《我港 Kongcept》 Giveaway !!!📖 🎁 Step 1-Comment to share your impressed coffee and tea houses in HK + Tag at least two friends Step 2-Share this post to IG story, tag @yuen_yeung and @kongcept852 Step 3-Follow us and screenshot the story and DM to @kongcept852 💛 We will select two winners to give out a FREE book and be invited to their book launch on next Wednesday 💛
This is some text inside of a div block.
霓虹燈:(一)香港霓虹燈與舊香港
🧪Neon(氖)由英國化學家發現,再於1910年由法國化學家George Claude發展成「Neon Light」,漢語以音譯相近,帶有彩虹含義的「霓虹」命名。1912年於蒙馬特大道出現世界上第一塊霓虹廣告牌,其後於歐美盛行,2、30年代發展到上海,伴隨上海的專才(霓虹師傅、書法家等)移民到港,50年代發展到香港並開始發展。 🇭🇰談及世界對香港的印象,西方電影總喜歡包含夜景、黑社會、Cyberpunk等等,而「霓虹燈 Neon Light」是當中不可或缺的元素;有色慾的紅色、富裕的黃色、神秘的紫色。王家衛的電影入《旺角卡門》亦經常看到。8/90年代是香港霓虹燈的高峰期,形形色色的霓虹燈箱籠罩香港晚空內每一道狹縫,以及記憶內的每分鬧鬨。在香港最輝煌的時期,有霓虹燈,曾經維港海旁的高樓頂層,都有大型霓虹燈招牌,不但形成五光十色的夜景,也象徵了香港的輝煌 - 「東方之珠」。 「以前有一句說話,香港繁榮靠設計,就係講霓虹㗎啦。」 - 劉穩師傅👨‍🏫 法國發明的霓虹燈與香港有甚麼關係?霓虹燈象徵香港8、90年代的繁榮背景、明星般的氣場和社會氛圍。當時「搵錢易」的氣氛促成香港的消費主義生活方式,不論是百貨公司、餐廳、酒店、企業都以霓虹燈作為宣傳工具,加上,引發「霓虹燈箱」宣傳戰。市民相約朋友,會以霓虹招牌作地標。香港當時唐樓和綜合用途建築物的建築結構(下舖上居),以及寬鬆的管制和有限的空間,香港霓虹燈在狹窄的街道上拼湊成層層疊疊的獨特景象,當中的density & volume便是香港霓虹燈的獨特風貌 - 「霓虹叢林」。 The Chinese name 霓虹 is similar to the transliteration of "Neon Light" with the meaning of rainbow. The world’s first neon billboard was built on Boulevard Montmartre in 1912, it spread to Shanghai in the 20/30s. There was once a storm of Shanghai’s professionals (neon masters, calligraphers, etc.) immigrating to Hong Kong, which initiated the beginning of HK in the 50s. The HK that you see in western movies is always linked to "Neon Light"; red for lust, yellow for wealth, and purple for mystery etc. The 8/90s were the peak period of HK’s neon lights. All kinds of neon signs covered every slit in the night sky of HK, and every bit of the memory of Hongkongers at that time. Talking about the night view along the Victoria Harbour, many huge neon signs can once be found on the rooftops of those skyscrapers which created a colourful night scene and also symbolized the glory of HK - "Pearl of the Orient". "There used to be a saying that Hong Kong's prosperity depends on the design, which refers to neon signs."-Master Liu, neon signs creator. In the 80/90s the ever-rising economy of HK promoted a consumerist lifestyle, all walks of life had a bright future. Department stores, restaurants, hotels, and enterprises, all used neon signs as a promotional tool. A "neon signs" competition is formed which the champion of it was treated as the most powerful party. HK's neon lights are patched together into a unique street scene, high density & volume. Such a unique style of HK's neon lights-"Neon Jungle".
This is some text inside of a div block.
奶茶:(一)愛上絲襪
愛上絲襪 🦵🏻☕The silk stocking fantasy~ 奶茶聯盟/ 泰國有泰式奶茶,台灣有珍珠奶茶,印度有香料奶茶,香港呢?港式奶茶又名為絲襪奶茶,作為香港非物質文化遺產,它以港式奶茶製作技藝被歸類為傳統手工藝。嘆一杯絲襪奶茶,憑:色、香、味、口感、回甘和故事。絲襪奶茶的馥郁芳香反映了香港中西文化的交融與發展。​ 中西交融/ 港式奶茶的原型為英式奶茶,於港英時期,英國人喜歡使用錫蘭(現稱斯里蘭卡)的紅茶加糖和鮮奶飲用,但當時英式奶茶大多使用貴價材料,只有達官貴人才可以在高級西餐廳享用,味道較絲襪奶茶清淡。事至大約於二次大戰後,喝奶茶的文化才漸漸普及化,當時政府為解決市民的就業和飲食需要,發出眾多大牌檔牌照,使服務基層市民的大牌檔等食肆興起,從中脫穎而出的便是於1952創立的「蘭芳園」,其創辦人為林木河先生,或稱絲襪奶茶之父。 絲襪奶茶的雛形源於林先生於三角碼頭(香港的第一個碼頭)的一個偶遇,話說當時他正學習調配英式奶茶,獲一位剛上岸的海員贈送錫蘭紅茶葉後他開始細心鑽研,首創以體積較小的銅製梯壺沖茶以減少苦味,然後利用林太自製的高密度白布茶袋濾走茶渣以令奶茶更香滑。經重複使用後的白布袋染上茶漬而顏色變黃,加上其彈性仿如女性用的絲襪,因而被當時的一些咕喱(Collie) 命名為「絲襪奶茶」。與英式奶茶相比,絲襪奶茶採用更濃的紅茶葉並以淡奶代替鮮奶泡製。 Milktealogy/ Thai milk tea, bubble tea, chai milk tea or the Silk Stocking Milk Tea from Hong Kong? The making of the HK-style milk tea requires traditional craftsmanship which is one of the HK Intangible Cultural Heritages, its fragrant taste and smooth texture are the basis of this signature drink. And the history behind has made it become the perfect icon of the integration of eastern and western culture in HK. Origin and the Cultural Integration/ In the era of British Hong Kong, the British “afternoon tea” culture has come along, serving a black tea with fresh milk is the golden rule. Initially, it is only shared among the upper class of society, and until the end of the second world war, it started to gain popularity. At that time, the government established a large number of the cooked-food stall (Dai Pai Dong) licenses to settle public chaos and needs, and provided a chance for the growth of local food and beverage industry. Remarkably, there is a standout Dai Pai Dong named Lan Fong Yuen whose founder is the father of the Silk Stocking Milk Tea - Mr.Lam. The Silk Stocking Milk Tea is made by blending at least three types of Ceylon tea leaves with different coarseness and replacing fresh milk with evaporated milk to balance the bitter taste. Crucially, a customised sackcloth bag made by Mrs.Lam is used to filter tea leaves for a smoother texture. Since the black tea dyed the frequently used bag and it has an elastic texture, some fans dubbed it the name Silk Stocking. . . #lifestyle_kongcept #我港生活 #kongcept #我港 #絲襪奶茶 #生活品味 #hkmilktea #silkstocking #milktea
This is some text inside of a div block.
🧐Kongcept 飲品大全/ 每次步進港式咖啡室/餐廳,你只會叫奶茶、咖啡還是檸檬茶?可惜!…香港地道飲品其實五花八門。 入門:黑與白的大戰/ 「呵瀝&華田」(Holicks&Ovaltine)兩者都是麥芽飲品,雖然不是本土特產但經過年月的洗禮,現已成為大眾的兒時回憶,茶餐廳更會把兩者混合為兒童或黑白鴛鴦,一句到尾,呵瀝更好飲! 初級挑戰:汽水/ 各種外國引入的汽水也被香港人玩弄於股掌之間,像雞尾酒般調配。源自70年代尾的忌廉溝鮮奶,必須先把牛奶倒進杯然後才加入當時稱為荷蘭水的玉泉忌廉;熱檸樂煲薑,這是一種是香港一種民間食療,因舊時的公共醫療體系尚待發展完善,難以負擔診金的市民便希望以此治療感冒。雖然其藥效不明,但暖水和薑至少可以紓緩發冷及喉嚨不適。 中級挑戰:走/ 絲襪奶茶是香港之光,而茶走是它的演變體,據說從前食客害怕奶茶加入砂糖會惹痰,所以店家開始以煉奶代替砂糖,成為「茶走」,漸漸更出現鴦走和華田走等等的煉奶飲品。 地獄級:滾水蛋/ 這是只有老牌餐廳才會提供的飲品,做法是把一顆生蛋雞打進一杯滾燙的熱,攪拌開來後再加上砂糖調味。古曰,雞蛋進水有如「跳海」;蛋白花開彷如「袈裟」,輕飄落下;蛋黃之圓滑,就如「光頭」。這飲品又名為「和尚跳海」。由於舊時香港物資匱乏,「滾水蛋」是當時的一款營養食品。 愛我請分享/ 融合、創新、演變、再創新,被外國朋友問及香港文化時,大家都理應可以滔滔不絕的自豪地介紹。喝哪種飲品?如何品嚐一杯絲襪奶茶?如何用廣東話下單?這些話題都已足夠打動你的外國朋友,試利用一個下午茶的時間去介紹,你好 鍾意的香港。 Kongcept Drink Menu/ Are milk tea, coffee or coke always your choices of drinks? Shame, you are missing out a lot... Beginner Challenge: Soda/ There are different kinds of soda mocktail in HK. For instance, adding preserved limes and fresh lemon into 7up is the summer cure. Health-wise, boiling Coca Cola with ginger and lemon is a kind of folk diet therapy in old HK. When the public medical system has yet to be well developed, citizens who cannot afford the consultation fee would try to treat flu with this drink, although its efficacy is not proved, it at least relieves sore throat. Intermediate Challenge: “走jau2”/ Silk stocking milk tea is the pride of HK, and when you replace the evaporated milk and sugar in it with condensed milk, it becomes “茶走cha4 jau2”. In the past, diners were afraid that adding sugar to milk tea would cause phlegm, so the store began to replace sugar with condensed milk. Likewise, adding the word “走” at the end of any HK local beverage could means the use of condensed milk. Boss: Monk Jumping into the Sea/ This is a drink that only the oldest HK restaurants can offer, it’s made by adding a raw egg into a cup of boiling water. Egg yolk represents the shiny bald head of the monk and egg white that spread over the water is like the monk cassock. This drink was treated as a power drink for the lower-class. Complicated yet Loveable/ Learning but not blindly pursuing; harmonious but diversified. The concept of Yin Yeung represents the culture of HK.
This is some text inside of a div block.
罐頭食品(二):豆豉鯪魚的姻緣
#我港生活 #lifestyle_kongcept 豆豉與鯪魚的邂逅/ 隔離期間食太多午餐肉?由細食到大嘅豆豉鯪魚呢?1893年,第一罐豆豉鯪魚在廣洲廣茂香罐頭廠面世。這可追溯十九世紀時,依水為生的珠三角勞工,偶然發現鯪魚的甘鮮和豆豉的咸香十分配合。豆豉、鯪魚和調味料的配方一直長相廂守至今,你能想像一樣的味道能流傳百年嗎? 雖說豆豉鯪魚起源於廣州,但絕對不輸午餐肉的「頹人恩物」,美味的鯪魚加上豆豉汁撈飯可能是很多香港人的日常,它的味道也讓很多移居外國的香港人回憶家鄉的感覺。在疫情如此嚴重的時刻,跨境運輸的阻礙更令它的價錢一度上調至💰50元!!!祝願大家仍能在超市找到罐豆豉鯪魚😂 百年不變的制作方法/ 豆豉味滲進魚肉,魚汁浸泡豆豉,互為融合,但其實制作過程中,豆豉和魚是入罐後才相遇的。首先將豆豉入罐,再把解凍好的魚乾和調料液里浸泡一定時間,他倆才能相遇,最後注入精煉豆油。一罐豆豉鯪魚在高溫消毒後便成香氣與味覺滿分的完成品。 The encounter of tempeh and dace/ Beside spam, canned “Dace in Tempeh” is an other top can food in Hong Kong. In 1893, the first can was launched at a factory named 廣茂香 in Guangzhou. Tracing back to the 19th century, when workers in the Pearl River Delta who depended on the water for a living, accidentally discovered that the sweetness of dace and the salty aroma of tempeh go very well together. Then the recipe passed down for a hundred years… Although Dace in Tempeh originated in Guangzhou, having a bite of delicious Dace in Tempeh with rice is the daily life of many Hongkongers and the taste of it may even recall the feeling of home when you away. Nevertheles, its price increased to 💰HKD50 per because of cross-border transportation issue. Hope that everyone can still find cans of Dace in Tempeh in the supermarket 😂 The production method that has not changed for a hundred years / First put the tempeh in the can, then soak the thawed dried fish and seasoning liquid for a certain period of time before they are canned together, and finally inject refined soybean oil. After a can of tempeh dace is sterilized at high temperature, it becomes a finished product with perfect aroma and taste.
This is some text inside of a div block.
茶餐廳: (二) 香港生存食糧
今天的香港,冰室 和 茶餐廳 遍佈街頭小巷,但兩者有甚麼分別?上回談到傳統冰室只能販賣飲品和小吃,打造《港式優雅生活》。今日繼續旅程,認識茶餐廳... 茶餐廳=餐廳+冰室/ 隨著中西方文化的融合,冰室的數量節節上升,而50年代香港經濟「火箭升空」引致「西餐館」和「咖啡室」變得更普遍;市民消費能力更高;飲食界變化與競爭更激勵。傳統冰室行業承不上這枝火箭,落後於大市。為了生存,店主們設法納入餐廳元素,售賣中西小炒以及各種飯類,開拓新戰線 - 《打工仔生存食糧》。傳統冰室行業於60年代開始正式面臨建構性壓力,大部份只領「小牌」的冰室已於80-90年代式微,而隨社會演變應運而生的便是 -《茶餐廳》。 👨:「幾多位?依到啦!」 (啪啪,夥計放下兩杯清茶) 👨:「想食咩?」 ☕冰室有冰,茶餐廳有茶,每間茶餐廳都會為客人奉上清茶(Local Tips:香港人不會喝),食品種類應有盡有,除冰室之選外,更提供中西式正餐如燴意粉、碟頭飯(蓋飯)、粥麵etc。香港經典食品如沙爹牛肉麵和蛋撻亦是來自茶餐廳。作為冰室的變體,茶餐廳有別於街邊的大牌檔,於舊時屬中檔食肆,配有妥當的裝修和較整潔的環境。據說1946年的蘭香閣茶餐廳是第一間以茶餐廳命名的鋪;而政府衛生局則於1960年才新設了「茶餐廳牌照」,第一個牌照由「漁利泰茶餐廳」獲得。時至今天,很多市肆都以「冰室」為名作招徠,但實際與茶餐廳無明顯差別,皆以茶餐廳形式營運。 🇭🇰香港象徵/ 傳統冰室的一杯冷飲一碟小吃,為香港人提供生活中的調製,展示出香港中西文化的交匯 ; 而茶餐廳則支撐著香港人的的日常飲食,盡顯香港人努力和 #平靚正 的精神。兩者都伴隨香港人的生活而生,與香港人的生活和香港歷史不可分割。茶餐廳食物配搭多變而且份量十足,是普羅大眾的食堂,由落單、上菜、到結帳,最緊要快!果腹後繼續工作!回應著一項傳說:「香港人最喜歡工作、最勤力、最高效率。」 A blend of Bing Sutt and Restaurants/ The word-word translation of Cha Chaan Teng is “Tea Restaurant”, while they would greet customers with a cup of tea (Local Tips: Hongkongers won’t drink it) and you can enjoy a decent Silk-stocking Milk Tea. Cha Chaan Teng and Bing Sutt are not the same but connected. While traditional Bing Sutt can only serve drinks and snacks(can ref. to previous post), Cha Chann Teng provides a full and wide range of F&B. 👨: "How many people? Sit here la." (Waiter puts down two cups of tea) Today, traditional Bing Sutt is rare and most of them are operating as a Cha Chaan Teng. Looking back to the 50s, the number of Bing Sutt peaked, when the rocketing period of HK economy boosted citizens' purchasing power and caused the number of "western restaurant" and "cafe" to increase, the catering industry became too competitive for Bing Sutt to survive. Therefore, Bing Sutt owners expanded their service spectrum by adding Chinese and Western main courses to their menu and created authentic HK dishes like Satay Beef Noodles. Instead of the cafe vibe of Bing Sutt, Cha Chaan Teng is more like the "Survival Kit for Workers". The govt. established an official "Cha Chaan Teng” License in 1960. Cha Chaan Teng supports the daily diet of Hongkongers, demonstrating the general 3E desire of the city: economic, efficient, effective .HKers love working?
This is some text inside of a div block.
霓虹燈:(一)香港霓虹燈與舊香港
🧪Neon(氖)由英國化學家發現,再於1910年由法國化學家George Claude發展成「Neon Light」,漢語以音譯相近,帶有彩虹含義的「霓虹」命名。1912年於蒙馬特大道出現世界上第一塊霓虹廣告牌,其後於歐美盛行,2、30年代發展到上海,伴隨上海的專才(霓虹師傅、書法家等)移民到港,50年代發展到香港並開始發展。 🇭🇰談及世界對香港的印象,西方電影總喜歡包含夜景、黑社會、Cyberpunk等等,而「霓虹燈 Neon Light」是當中不可或缺的元素;有色慾的紅色、富裕的黃色、神秘的紫色。王家衛的電影入《旺角卡門》亦經常看到。8/90年代是香港霓虹燈的高峰期,形形色色的霓虹燈箱籠罩香港晚空內每一道狹縫,以及記憶內的每分鬧鬨。在香港最輝煌的時期,有霓虹燈,曾經維港海旁的高樓頂層,都有大型霓虹燈招牌,不但形成五光十色的夜景,也象徵了香港的輝煌 - 「東方之珠」。 「以前有一句說話,香港繁榮靠設計,就係講霓虹㗎啦。」 - 劉穩師傅👨‍🏫 法國發明的霓虹燈與香港有甚麼關係?霓虹燈象徵香港8、90年代的繁榮背景、明星般的氣場和社會氛圍。當時「搵錢易」的氣氛促成香港的消費主義生活方式,不論是百貨公司、餐廳、酒店、企業都以霓虹燈作為宣傳工具,加上,引發「霓虹燈箱」宣傳戰。市民相約朋友,會以霓虹招牌作地標。香港當時唐樓和綜合用途建築物的建築結構(下舖上居),以及寬鬆的管制和有限的空間,香港霓虹燈在狹窄的街道上拼湊成層層疊疊的獨特景象,當中的density & volume便是香港霓虹燈的獨特風貌 - 「霓虹叢林」。 The Chinese name 霓虹 is similar to the transliteration of "Neon Light" with the meaning of rainbow. The world’s first neon billboard was built on Boulevard Montmartre in 1912, it spread to Shanghai in the 20/30s. There was once a storm of Shanghai’s professionals (neon masters, calligraphers, etc.) immigrating to Hong Kong, which initiated the beginning of HK in the 50s. The HK that you see in western movies is always linked to "Neon Light"; red for lust, yellow for wealth, and purple for mystery etc. The 8/90s were the peak period of HK’s neon lights. All kinds of neon signs covered every slit in the night sky of HK, and every bit of the memory of Hongkongers at that time. Talking about the night view along the Victoria Harbour, many huge neon signs can once be found on the rooftops of those skyscrapers which created a colourful night scene and also symbolized the glory of HK - "Pearl of the Orient". "There used to be a saying that Hong Kong's prosperity depends on the design, which refers to neon signs."-Master Liu, neon signs creator. In the 80/90s the ever-rising economy of HK promoted a consumerist lifestyle, all walks of life had a bright future. Department stores, restaurants, hotels, and enterprises, all used neon signs as a promotional tool. A "neon signs" competition is formed which the champion of it was treated as the most powerful party. HK's neon lights are patched together into a unique street scene, high density & volume. Such a unique style of HK's neon lights-"Neon Jungle".
This is some text inside of a div block.
冰室&茶餐廳: (序) 美食天堂的中流砥柱
美食文化的幕後功臣-飲食文化的進程/ 飲食是生存必需品和生活的調劑,而飲食文化見證人和社會的成長。基於70年代香港經濟起飛和其獨特的國際身份,香港成為了美食天堂,世界美食的匯聚點。在此背後默默支撐著一切的是最地道且屬於香港人的本土飲食文化,見證了香港的歷史進程,支持著每個香港人的日常。 香港介紹過: (1)《大牌檔》由二次大戰後開始支撐著香港人的每一餐; (2) 大牌檔創出《絲襪奶茶》流芳百世; (3)《港飲文化》相繼而生; 今個月開始,我港會帶領你探索《冰室》和《茶餐廳》。 去 @kongcep852 右上角開著 🔔 通知,今個月唔會令你失望! The Inner Side of the Food Paradise – HK Food Culture/ Food culture witnesses the history and growth of a society. In light of the take-off of Hong Kong economy in the 1970s and its unique international identity, HK has become a food paradise with Michelin Starssss. And when we see through all the fame and spotlight, there is something more valuable to Hongkongers, the most authentic food culture which has recorded the history and story of HK, and supported the daily life of every Hongkongers. Previously, @Kongcept852 introduced you the “Dai Pai Dong”, “Silk-stocking Milk Tea” and “HK Beverage Culture”. In the upcoming weeks, let’s begin to drill into "冰室Bing Sutt" and "茶餐廳Cha Chaan Teng". 📸: @mr_nkf Visit @kongcept852 and turn on the 🔔notification on the top right hand corner, and be prepared. #我港 #kongcept #我港生活 #lifestyle_kongcept #冰室 #茶餐廳 #茶記 #chachaanteng #bingsutt #香港文化 #hkfoodblogger #hkfoods #hkdrinks #自己香港自己救 #ฮ่องกง #홍콩 #hongkonger #hkculture #hongkongmoment #capturehongkong #hkblogger #japaneseinhk #在香港的台灣人 #lifeinhongkong #hkphotography #visualhongkong #香港生活 #香港好きな人と繋がりたい
This is some text inside of a div block.
冰室&茶餐廳:(三)細牌與大牌的過去
☕️🧇 上回提到,冰室和茶餐廳之間的分別,早期兩者連牌照上也有所不同。今次我們嘗試拆解現時最常見的可供堂食的兩種飲食牌照。 「細牌」/ 當時冰室的牌照與現時小食食肆牌照類似,俗稱「細牌」,與普通食肆牌照一樣可以堂食,但只可售賣《⼩⻝⻝肆獲准烹製及售賣的⻝物》內所列明的“已預先製作”的⻝物。持有細牌的食肆只准烹製及售賣被規定的六種類内其中一種。 「大牌」/ 相反,普通食肆牌照又稱「大牌」,只要不是售賣受限制的食品,例如壽司🍣、生蠔🦪等,准許持牌人基本上是沒有限制的,而且食客也可以堂食。 茶餐廳牌照/ 衛生局 於1960年設立了「茶餐廳牌照」,但現時已被廢除。有關牌照的特性和廢除的原因,我也沒有太多資訊,我嘗試聯絡過相關部門但都空手而回。然而我們相信現時所有茶餐廳領取著普通食肆牌照。若讀者們知道這些歷史和條例,不妨與我們分享。 今時今日的冰室/ 現時大部份的所謂冰室也領取着「普通食肆牌照」。除了裝修外,實際上他們所提供的食品與普通茶餐廳沒有太大的分別。所以現在我走進冰室,吃的主要是當年環境氣氛的感覺,食物種類和質素是次要的。 Types of restaurant licenses/ As mentioned last time, in the 1980s and early 1990s, the licences of traditional “Bing Sutt” and “Cha Chaan Teng” were different. Today let’s illustrate the two most common catering licenses which are available for dine-in service. “Small license"/ In the earlier stage, the “Bing Sutt’s” license was similar to the current light refreshment restaurant license, commonly known as "small license". It allows dine-in service but strictly restricted the food items that the licensee can prepare and sell for consumption, only one group of the food items as stated can be chosen. “Big license”/ On the contrary, ordinary restaurant licenses are known as "big license." As long as licensee does not sell restricted food items, like sushi and oysters, that require a specific permit, the licensee basically can sell anything and is also available for dine-in. “Cha Chaan Teng’s” license/ This license was established in 1960 by the former Health Bureau but has now been suspended. And we believe all Cha Chaan Teng in Hong Kong nowadays have a general restaurant license. Detailed information and the reasons for its suspension are hard to find, so if you know anything about the history and regulations, please do not hesitate to share them with us. Today’s “Bing Sutt”/ Basically, most of the so-called “Bing Sutts” are now holding general restaurant licenses. Except for the decoration, their menu is more or less the same as ordinary “Cha Chaan Teng”. For me, when I now walk into Bitt Sutt, what I am enjoying the most is the taste of time rather than the taste of food.
This is some text inside of a div block.
好的咖啡或茶不僅只著重質素,還有氣氛和環境!
好的咖啡或茶不僅只著重質素,還有氣氛和環境! ☕️ A cup of good coffee or tea is not just about its quality, but also the atmosphere! 「鴛鴦」由建築設計公司 Building Narrative 出版的書。他們希望透過故事陳述與設計構想角度去介紹香港的茶舍與咖啡廳。雖然茶餐廳向來「快、靚、正」的賣點,一直都穩固地作為香港人用餐的首選,但新式的茶舍與咖啡廳不僅僅是提供飲食的地方,而成為了我們新的社區休憩空間。作者希望透過這本書讓讀者認識每個茶舍與咖啡廳經營者的理念其實構成了一個新的社區休憩網絡。致建築師、設計師、香港人:讓我們感受這一波茶舍與咖啡廳的浪潮吧! 也千萬別忘了感受生活! 請稍移玉步先去看看他們的IG,「鴛鴦」的實體書很快就會面世! ‘’ Yin Yeung’’, by Building Narrative, is a book to illustrates and presents tea house and cafes in Hong Kong through story-telling and from a design perspective. While cha chaan tang has always been the favourite spot for the locals, in light of its efficiency and unfussy everyday meal, modern coffee shops and tea houses offer something that go well beyond traditional eateries or drinking places. They create a space that become the new amenities of our local communities and play a part in fulfilling new-gen HKers’ pursuit of lifestyle and wellbeing. For the owners of the coffee shops and tea houses that are featured in this book, their vision have together created a network of amenities all over the territory for fellow HKers to enjoy. This is not only a book for architects and designers; it is a present for all HKers who have immersed themselves in this new wave of coffee and tea culture, and who totally enjoy it. As starter, enjoy their Instagram introduction of each tea house or café! The book will be released very soon! #kongcept #我港 #yinyeung #hkcafe #hkteahouse
This is some text inside of a div block.
歎一杯好的咖啡或茶的同時,你有嘗試感受四周的空間和氣氛嗎?☕ A cup of good coffee or tea is not just about its quality, but also the atmosphere! 🎁送禮遊戲!看第四頁指引 以「鴛鴦」命名由咖啡混合奶茶而成的港式飲品,是取自其物種的特性,雌雄有著截然不同的外貌卻能共處,正如中西文化在港融合。每個香港人平均只有2.8平方米的居住面積,咖啡店和茶室是他們重要的社交場所,建築設計公司 Building Narrative @building_narrative 把「鴛鴦」延伸成「穿梭於香港每個角落的咖啡店與茶室」,探討他們在香港的社會角色。 香港人IG的saved post塞滿各式的咖啡店與茶室,每逢假日都愛到「打卡Cafe」chill一chill,約會、思考、看看街上的人、物和事。其實咖啡店與茶室是紮根於社區的公共空間,透過設計和環境營造出能促進人交流的氣氛。 //那麼...你知道你口中的Chill是源自哪裏嗎?// //每間別樹一格的Cafe或Tea House蘊藏了甚麼設計意圖?// 「鴛鴦」的作者拜訪了25間咖啡店與茶室,透過訪談形式深入認識了每個地方的故事與設計含意,利用故事陳述與設計構想角度,幫助讀者認識設計背後的意圖、感受空間的意義。書中除了看似普通的街坊聚腳點,亦有備受注目的項目,例如由國際著名建築公司OMA設計的 K11 Musea KUBE 。 //致建築師、設計師、香港人:// //讓我們感受這一波咖啡店與茶室的浪潮吧! 也千萬別忘了感受生活! // 🎁 📖《我港 Kongcept》Giveaway!!!📖 🎁 Step 1 - 留言分享一個你最印象深刻的香港咖啡店和茶室 + Tag至少兩位朋友 Step 2 - 分享這個post到story,tag @yuen_yeung and @kongcept852 Step 3 - Follow Kongcept 然後把story截圖DM給 @kongcept852 💛我們會當中揀選兩位幸運兒送上新書一本,並被邀請到下星期三的新書會💛 Purchase Link: https://www.buildingnarrative.com/store ‘’ Yuen Yeung’’, by Building Narrative, is a book that illustrates and presents coffee and tea houses in HK through story-telling and from a design perspective. While Cha Chaan Tang has always been the favourite spot for the locals, in light of its efficiency and unfussy everyday meal, modern coffee shops and tea houses offer something that goes well beyond traditional eateries or drinking places. They create a space that becomes the new amenities of our local communities and plays a part in fulfilling new-gen HKers’ pursuit of lifestyle and wellbeing. For the owners of the coffee and tea houses that are featured in this book, their vision have created a network of amenities all over the territory for fellow HKers to enjoy. 🎁 📖《我港 Kongcept》 Giveaway !!!📖 🎁 Step 1-Comment to share your impressed coffee and tea houses in HK + Tag at least two friends Step 2-Share this post to IG story, tag @yuen_yeung and @kongcept852 Step 3-Follow us and screenshot the story and DM to @kongcept852 💛 We will select two winners to give out a FREE book and be invited to their book launch on next Wednesday 💛
This is some text inside of a div block.
罐頭食品(二):豆豉鯪魚的姻緣
#我港生活 #lifestyle_kongcept 豆豉與鯪魚的邂逅/ 隔離期間食太多午餐肉?由細食到大嘅豆豉鯪魚呢?1893年,第一罐豆豉鯪魚在廣洲廣茂香罐頭廠面世。這可追溯十九世紀時,依水為生的珠三角勞工,偶然發現鯪魚的甘鮮和豆豉的咸香十分配合。豆豉、鯪魚和調味料的配方一直長相廂守至今,你能想像一樣的味道能流傳百年嗎? 雖說豆豉鯪魚起源於廣州,但絕對不輸午餐肉的「頹人恩物」,美味的鯪魚加上豆豉汁撈飯可能是很多香港人的日常,它的味道也讓很多移居外國的香港人回憶家鄉的感覺。在疫情如此嚴重的時刻,跨境運輸的阻礙更令它的價錢一度上調至💰50元!!!祝願大家仍能在超市找到罐豆豉鯪魚😂 百年不變的制作方法/ 豆豉味滲進魚肉,魚汁浸泡豆豉,互為融合,但其實制作過程中,豆豉和魚是入罐後才相遇的。首先將豆豉入罐,再把解凍好的魚乾和調料液里浸泡一定時間,他倆才能相遇,最後注入精煉豆油。一罐豆豉鯪魚在高溫消毒後便成香氣與味覺滿分的完成品。 The encounter of tempeh and dace/ Beside spam, canned “Dace in Tempeh” is an other top can food in Hong Kong. In 1893, the first can was launched at a factory named 廣茂香 in Guangzhou. Tracing back to the 19th century, when workers in the Pearl River Delta who depended on the water for a living, accidentally discovered that the sweetness of dace and the salty aroma of tempeh go very well together. Then the recipe passed down for a hundred years… Although Dace in Tempeh originated in Guangzhou, having a bite of delicious Dace in Tempeh with rice is the daily life of many Hongkongers and the taste of it may even recall the feeling of home when you away. Nevertheles, its price increased to 💰HKD50 per because of cross-border transportation issue. Hope that everyone can still find cans of Dace in Tempeh in the supermarket 😂 The production method that has not changed for a hundred years / First put the tempeh in the can, then soak the thawed dried fish and seasoning liquid for a certain period of time before they are canned together, and finally inject refined soybean oil. After a can of tempeh dace is sterilized at high temperature, it becomes a finished product with perfect aroma and taste.
This is some text inside of a div block.