Think. INSPIRE.

"新鮮出爐" 菠蘿包、腸仔包 "Freshly Baked" Pineapple Buns, Sausage Buns

大家覺得像真度有幾多分? 不如就俾個"心心"讚吓啦! 同埋記得分享出去呀!

The "buns" look so "delicious", right? Please like our post with the click of the heart below, and remember to share the post...


民以食為天,90年代初西方飲食文化於廣州一帶興起,在炎炎的夏日,隨即掀起了一片飲冰熱潮。當年的冰室主要售賣紅豆冰、咖啡、三文治等輕食,以「飲冰」作招徠,取名為冰室。剛才提到的小食,其實亦屢見不鮮,如今在茶餐廳的餐牌上依然能找到,那你知道舊式冰室和茶餐廳有什麼分別嗎?


聰明的你一定猜到,果不其然,冰室就是茶餐廳的前身,亦是讓普羅大眾品嚐到西方文化的平民咖啡室。昔日香港的冰室大多都只有小食牌照,只會售賣不用明火烹調的飲品和西點,例如紅豆冰、奶茶,配上奶油多士、三文治等更是熱賣!當然不少得一些已經買少見少的荷蘭唂咕、衛爾牛茶、滾水蛋等,當年在冰室同樣大受歡迎。而一些取得烘製麵包餅店牌照的冰室更設有麵包工場,每日烘培新鮮出爐的麵包,香氣四溢,讓不少客人聞風而來。不少的舊式冰室更會置放面向街道的玻璃麵包櫃,讓路人垂涎三尺。由於冰室只有小食牌照,不能售賣煎炒煮炸的主食,通常沒有人會到冰室吃晚餐,故此,多數的冰室在亦會隨着夕陽西下,結束繁忙的一天。


畢竟香港的經濟一日千里,高昂的租金成為了冰室被迫轉型的主要原因。由只供應飲品、簡單西點,冰室隨著香港社會的變遷,逐漸加入了常餐、西式飯和不同的炒粉麵飯,而演變成今日散具香港本土特色之一的茶餐廳。


國外流傳着一句說話 「沒吃過豬扒包等於沒看過大三巴,沒有吃過菠蘿包又怎麼算是來過香港」,可見當年的香港冰室小吃除了歷史悠久,亦成為了今天放人不得不嚐的經典包點。AIML 的團隊特別以手工製作出多款迷你版冰室小食,例如 金黃色凹凸脆皮的菠蘿包、輕脆可口的酥皮蛋撻和有多重口感的雞尾包等等,好讓大家懷念一下昔日情懷。我們亦仿造了玻璃麵包櫃,排列出琳瑯滿目的精緻麵包。


歡迎各位前來欣賞櫥窗,緬懷往日簡單樸素的生活。


In the early 90's, Western food culture become popular in Guangzhou, and in the midst of the scorching summer sun, different cold drinks had become very popular. At that time, ice cafes mainly sold cool drinks and light snacks such as red bean ice, coffee and sandwiches, and with the selling point of "ice drinking", they were named "Ice Café". The snacks mentioned above can still be easily found on the menu of today’s Cha Chaan Teng. But do you know the difference between an ice café and a Cha Chaan Teng?


As you may have guessed, the Ice café is the predecessor of Cha Chaan Teng. It is also a commoner's cafe where the general public can enjoy a taste of Western culture. In Hong Kong’s old days, most of the ice cafés only owned a snack license and sold some basic beverages and pastries, such as ice with red beans, milk tea, and even with cream toast and sandwiches! There are some drinks that you may have never heard of. Such as Dutch cuckoo, wale beef tea and boiled eggs were also very popular in ice cafes back then. Some licensed bakeries even have their own bakeries where bread would be freshly baked every day and served to the customers. Many old-fashioned ice cafes even have glass bakery cabinets facing the street, which attracted many passers-by. Since they only have a light refreshment license, they are not allowed to sell proper meal, so no one usually goes there for dinner and most of the ice café would close in the evening.


Hong Kong's economy is changing rapidly, and the high rent is the main reason for the transformation of ice cafes. From serving only beverages and simple pastries, ice cafés have gradually evolved into Cha Chaan Teng with a variety of dishes such as fried noodles, Western-style rice etc.


Buns in ice cafes have been very popular since the 90s, and have become classic snacks that travellers must try today. The AIML team has created a variety of miniature buns, such as crispy golden pineapple buns, crispy egg tarts and cocktail buns. We have also replicated a glass bakery panetièrel, where to show a wide range of buns.


We welcome you to come and visit our window display and reminisce about the simple good old days.

70 views