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 💛

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

🧐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.

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

《我港 Kongcept》批鬥大會 2021【 5/8：紅豆西多，香港人的下午 @kongcept852】 ***31/12投選你最喜歡的貼文種類*** 關於 #我港生活 #lifestyle_kongcept 💬//我港從生活和飲食入手，探討香港人間的微妙連結。無形的種種讓我們產生“共鳴”、“安心”，而一切其實有跡可尋。// 香港人的滿分下午 💬//紅豆冰配西多士係定律！// / 跟大家分享過，傳統冰室是屬於較高級的場所，蘊含的文化內容包括下午茶、咖啡廳、舊香港的社會環境等等...冰室的招牌菜式，香港人最渴求的下午茶，非紅豆冰和西多士莫屬！兩者都是源於香港的冰室，極具本土風味！ 紅豆冰/ 說到豪華高級的港式飲品，童年時的最愛，一定是始於香港冰室的「紅豆冰」- 像是冰室化後的紅豆沙。把綿綿的紅豆、白滑的三花淡奶、涼透心的碎冰放進高身的蓮花杯，再用長長的鐵匙搞拌，把紅白色分明的它混合成紫紅色，大吸一口...簡單的快樂和治癒感。傳統紅豆冰多從大冰塊刨出碎冰製作飲料，但因成本較高而被淘汰，並以製冰機造的冰粒或碎冰代替。當然，在香港無法自行製冰的年代，紅豆冰是格外珍貴的飲品。有別於大x樂之流，上水的「廣成冰室」創立於1962年， 四個大字的招牌、通透的門面、天花板的大風扇、還有招牌紅豆冰！3/5杯的豆紅色+1/5杯的奶白色+1/5利用古董刨冰機手刨出的刨冰柱，6/70年代的傳統冰室味道透入你心。 西多士/ 西多士HK French Toast，原型大概是歐洲流行的法蘭西多士French Toast，分別在於前者是「炸」香夾層中有花生醬的兩塊麵包，塗上牛油和糖漿（有茶餐廳會加入火腿）食用；後者是「煎」香一塊塊的麵包，配上糖漿或水果等食用。西多士實際的歷史故事無從得知，但French Toast的製作手法原是為了善用不新鮮麵包而出現的一條妙計。對於某些老一輩，最著緊的可能還是那英國出品的高級糖漿，那份港英時期的味道。 💬//有人話我知邊到嘅西多士好食就好啦😚// Cover Photo📷: @mr_nkf The best 2-Course Tea Set/ Talking about a perfect authentic taste at the Bing Sutt, “HK French Toast” and “Red Bean Ice” form a destined set. Both of them originated in the Bing Sutt industry of HK. Given the high calories and memories that Hongkongers had with them, they can offer you the most authentic taste of HK. “HK French Toast” is a twist from the classic French toast in Europe, except in a sandwich form that is traditionally stuffed with peanut butter (sometimes with condensed milk or ham) and deep-fried. Then, served with a glaze of syrup and butter on top. On the other hand, traditionally, “Red Bean Ice” consists of 3/5 cup of red bean, 1/5 cup of evaporated milk, and hand-shaved ice. #我港 #kongcept #西多士 #紅豆冰 #冰室 #茶餐廳 #下午茶 #FrenchToast #廣成冰室