🧧我港拜年/ “我港仝人向各位拜個年，祝大家牛年快樂、百毒不侵、心想事成，新一年我港會繼續努力，以更引人入勝的表達，為你帶來更豐富的內容。” Bio有link：🧧 https://payme.hsbc/kongcept852🧧 歡迎各位善長人翁獻出一點點的支持與愛心❤️ 利是可以寫上你對我港的期待或意見～ ——————————————————————————— 香港人的那兩個新年/ 🎆 👫🏻👨🏼‍🤝‍👨🏻10 9 ...3 2 1 新年快樂！！ 🧨 👨‍👩‍👦🏠恭喜發財身體健康...x 100times 基於香港獨特的歷史背景，慶祝兩次新年已是屬於香港人的一套文化，雖然兩者的意義有所不同但於香港皆受到重視。港英年代時，雖然 #西曆新年 作為節日登陸了香港，但港英政府並沒有干預當時的傳統習俗，更於1965年起，每逢農曆新年前夕都會有港督發表新年賀詞，孕育出中西文化交融的環境。香港人慶祝西歷新年是現代化和社會的體現，獨立性較高，作為生於香港的都市人，經歷了一年的 #最長工時 後與愛人和朋友狂歡並發洩出所有壓力，然後1月1日為自己訂立新一年的Smart Goal和人生計畫。相反， #農曆新年 則注重傳統習俗、信念和親情，並為新一年作準備。由「年廿八，洗邋遢」到「年三十團年」和「年初一拜年」等等，雖然習俗較多但當中所有活動都是以「家」為單位。即使你不相信某些習俗背後的寓意，這些都是和家人親戚共處的好機會。🌃😢如你曾到外國留學或工作，身處異地，你最想念家的日子就是農曆新年時份。大家適逢農曆新年請好好與家人共度時光。 香港農曆新年，飲食/ 作為全世界華人的節日，不同地方都有着不同的慶節食品，而香港許多賀年食品的由來都是源於粵語的諧音。例如年糕，顧名思義有着年年高的意思，男女老少都適用，而在職認識會希望事業更上一層樓，小朋友則祈求快高長大。另外，髮菜蠔豉正是寓意發財好市，有別於一般賀年食品原來這個菜式並不油膩，而且營養價值更頗高，髮菜高鐵高鈣高蛋白而蠔豉有着多種良好氨基酸有助去除體內有毒物質，有助預防動脈硬化。 至於🥘 #盆菜 呢？這是 #香港飲食文化 ？！盆菜起源 於南宋末年，宋帝與多名大臣南下時來到香港新界圍村，當時他們飢餓萬分，村民得知皇上到來不敢怠慢，於是各家各戶拿出各自最好的食材。但由於時間緊急，一時三刻沒有足夠的盤碟承載食物供給多人享用，村民於是利用洗衣服的木盤作為代替，把所有食物一同放進去，成為「盆菜」。時至今日每逢有喜慶活動，圍村的村民都會聚在一起吃盆菜，成為香港獨有的文化。加上今年受疫情所影響，團年及農曆新年大家都未能夠外出當食，不少食肆也推出盆菜，方便大眾與家人慶節。 #我港 #kongcept #我港生活 #農曆新年 #西曆新年 #香港文化 #傳統 #利是 #家 #祝福 #恭喜發財 #盤菜 #圍村 #身體健康

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 💛

🧊冰室是否屬於香港？/ ｜雖然｜冰室這個詞可能並不是由香港創造，｜但是｜港式冰室是屬於香港的。 冰室與廣州或上海的冰廳相類似，同樣是東西文化交匯的產物，會售賣冷飲及雪糕等小食，但兩者有著關鍵性的分別。港式冰室的 #Kongcept 源自香港的獨特環境和社會狀況，而內容亦與廣州的冰室有所不同，當中涉及以下的題目： 1）英式下午茶文化和英式咖啡室； 2）製冰業的興起； 3）香港自創的Fusion飲食 🇭🇰冰室起源/ 港式冰室於戰後的香港興起，冰室早期的主要客源為受西方文化薰陶的白領。港式冰室的起源可以追溯到英國維多利亞時代，當時的Coffee Shop及Tea House如雨後春筍般開業，加上製冰技術面世，英國的下午茶文化以及咖啡廳形式漸漸傳到香港，平民咖啡室因而出現 - #港式冰室。聽說最早的冰室出現於20年代，但資料已經難以追尋，只知道由40年代開始廣為人知，而50-60年代為冰室的盛世。 早港英時期，西式餐點只能在稱為「西菜館」或「餐室」的高級西式餐廳嚐到，價錢非一般人能承擔。直至二次大戰後，市民對西式食品的好奇，引致40年代初「冰室」的冒起，提供價錢較便宜的「彷西式食品」。由於冰室只持有市政局辦發的「小食菜館牌照」（小牌），只可以提供飲品和輕食如三文治，不能明火賣飯。有一些冰室更會配搭烘製麵包拍照。 🧊何謂啊「冰」？最緊要正/ 舊時候的廣州很流行「飲冰」這個詞，意指「喝冷飲」，而喝冷飲的店便稱之為「冰室」，據說名字背後與清未民初的中國思想家梁啟亦有關...詳情暫且不說。回望香港，其實除了冰室，還有相類似的業務被稱為咖啡店、咖啡廳、茶冰室等等，象徵著一樣的 #kongcept 。除了仿西方咖啡室外，與香港的社會狀況亦有密切關係，舊時候一般香港家庭負擔不起冷氣機或雪櫃的價錢 ，香港的冰室見機創造了各種冰凍飲品如紅豆冰作為招徠，再配上天花板的大吊扇為客人送爽。所以冰室曾經算是一種較高級的場所，屬於香港人的一種優雅生活態度～ 下回續...🔔 Bing Sutt - A blend of Western and Eastern culture/ The word-for-word translation of Bing Sutt is “Ice Room”; it, traditionally, is only allowed to serve drinks and light meals due to its license. It is characterised by its hanging fans, iced drinks, and Eastern-Western fused beverages and foods. It began by targeting white-collar workers who were fascinated by the Western culture. Tracing back to the Victorian era in England, when the advent of ice making technology, the British afternoon tea culture, and coffee shops have spread to HK. The HK-style ice room imitates the high-end cafe in the western restaurant. They have been widely known since the 1940s, and the 50-60s were the flourishing age of Bing Sutt. In the early days of British-HK, Western style meals can only be tasted in high-end Western-style restaurants and the price was not affordable for ordinary civilians. Until the Second World War, the public's curiosity about Western-style food led to the emergence of "Bing Sutt" in the early 1940s, creating a series of fusion food & beverages that fit the locals’ appetite, acting as cheaper alternatives to western-style food. Bing Sutt is named when the average family cannot afford to pay for an air conditioner or refrigerator. To be continued…🔔 📸: @mr_nkf

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

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

🧐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.