品味奶茶🏝️Luxurious Milk Tea 習以為常的錯/ 有時候對茶餐廳不能要求太多，但有一杯好飲的絲襪奶茶絕對係點綴！ 絲襪奶茶已有多年歷史，由50年代藍領階層的恩物變成照顧全香港市民的獨特文化。發展至今，絲襪奶茶於香港已經隨處可見，不論是日式餐廳或以港式奶茶為招徠的店鋪層出不窮，奶茶雪糕，奶茶爆谷，奶茶味乳清蛋白…縱使有金茶王大賽或港式奶茶機械人等相關事物，但針對奶茶本身的發展還是較遜色。「絲襪奶茶已是香港最多人喝的飲品，你還要求什麼？」，無可否認，香港人每年對奶茶的消耗量高達9億杯，但習以為常換來的會是價值的下降和冷漠的對待，比起作為一杯跟餐的免費飲品，絲襪奶茶值得擁有更多。 絲襪奶茶的調配很講求多階段的技巧，一沖、二焗、三撞、四回溫為基本的沖茶步驟。作為靈魂的茶膽則以三到六種不同粗幼的茶葉拼成，粗茶香氣濃郁而茶色清澈；幼茶色澤較深而茶味最濃；至於中粗茶的質素則較平均，用作平衡茶膽。箇中的學問為此飲品增添了一定的價值，有很大的進步和發展空間。或許絲襪奶茶可以代替咖啡，成為你和我的生活品味，手工絲襪奶茶店於世界偏地開花亦非空想。先生小姐，請問想要咖啡或茶? Taste of HK Lifestyle/ Silk Stocking Milk Tea has now become the most famous and sometimes complimentary beverage in Hong Kong, from the energy drink for blue-collar workers in the 50s to a necessity for every Hong Konger. In recent years, it even bloomed as a gimmick in different areas, silk stocking milk tea flavoured ice-ream, popcorn, whey protein powder, the sky is the limit. However, the study and development of the milk tea itself are lost behind, despite there are even related competitions such as the KamCha. Although Hong Kongers drinks 900million milk tea every year, it is actually being treated as a super ordinary drink as people don't value the things they get for free. Making a decent cup of Silk Stocking Milk Tea requires different techniques, with proper blending and selection of tea leaves and evaporated milk, you enjoy the perfect balanced milk-rich layers of tastes. Silk Stocking Milk Tea has a high potential, decent cupping and tasting are granted, let us stay tuned for the bloom of Silk Stocking Milk Tea industry. I don’t need a Barista, I want a Milkteaista! . . 📷 @mr_nkf . #lifestyle_kongcept #我港生活 #kongcept #我港 #絲襪奶茶 #生活品味 #hkmilktea #silkstocking #milkteaalliance

🧪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".

🧊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

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

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