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

《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

#我港生活 #lifestyle_kongcept 午餐肉的港式生活 - 疫情良物🥲🥩 午餐肉的一段風光史/ 午餐肉源自於美國，由Jay Hormel在1937年發現，取名為大家很熟悉的SPAM。當時正值經濟大蕭條，Jay 將豬肉、鹽、水和馬鈴薯澱粉製造成午餐肉。因為加入了硝酸鈉，所以才會呈現出我們平常看見的粉紅色。雖然午餐肉是較平宜的食物，但是只有中產及富豪階層才會常吃，也只有他們才吃得起午餐，當時他們的午宴（Luncheon）流行吃SPAM，因此SPAM又稱為Luncheon Meat（午宴吃的肉）。 美國傳到冰室 - 餐蛋麵的日常🍳/ 午餐肉很快就流傳到英國，他們將午餐肉配搭生菜薯仔沙律。但這個飲食文化並沒有傳入香港(好彩冇咋!)。在50年代，冰室盛世的時期，廉價又方便的午餐肉成為了冰室的囊中物，加入荷包蛋、兩條菜和即食麵，制作成平宜又飽肚的餐蛋麵。直到現在，餐蛋麵成為香港人的最懶之選和Comfort Food，如果你說你只識煮餐蛋麵，多會被冠上「你根本就唔識煮野食」之名。 但其實午餐肉要煎得好吃也很講究！首先午餐肉就像牛排，肉排必須保持外層焦香與內部軟嫩多汁，切的厚度約5毫米。 注意午餐肉本身已附有很多油份，所以落少量的油即可，然後煎到兩邊金黃色。（你唔好煎午餐肉都煎濃啊XD） 附上餐蛋麵食譜(希望大家都唔需要😂)，一齊捱過第五波疫情! PS: 正在強制家居隔離中🥲

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

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