PMQ Taste Library 味道圖書館

【PMQ Taste Library 味道圖書館 × Nicole’s Kitchen】娘惹糭手作體驗工作坊 Nyonya Rice Dumpling Workshop

👉🏼立即登記 RSVP Now：https://www.eventbrite.hk/e/pmq-taste-library-nicoles-kitchen-tickets-1990371457609?aff=oddtdtcreator 🔗

端午節除了傳統鹹肉糭，你有否嘗過充滿南洋風情的 #娘惹糭？

娘惹糭是馬來西亞獨有的特色糭，源自華人與馬來原住民文化交融而成的娘惹文化。其最大特色是以天然蝶豆花染製糯米，米粒呈淡藍色，再配合班蘭葉蒸煮，風味清香獨特。餡料則以五花肉、冬菇、參巴蝦米與甜冬瓜入饌，鹹香中帶微甘，味道層次豐富，是中馬飲食文化交融的代表。

這次，Nicole’s Kitchen Nicole's Kitchen Hong Kong 的創辦人 Nicole Wong 將前來 PMQ 味道圖書館帶領大家親手體驗娘惹糭製作，包括:

● 導師現場示範娘惹糭完整做法，分享包糭技巧與南洋風味特色
● 即場品嚐一款熟製娘惹糭
● 導師指導親手包製娘惹糭
● 將自製生糭帶回家蒸煮

感受南洋端午飲食文化的手作樂趣，感受別具一格的端午風味。

（English in comments)

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【PMQ Taste Library 味道圖書館 × Nicole’s Kitchen】娘惹糭手作體驗工作坊

日期 Date：2026.6.7 (Sun)
時間 Time：2:00 - 4:00pm
導師 Instructor：Nicole Wong (Nicole’s Kitchen 創辦人 Founder)
語言 Language：廣東話 Cantonese
費用 Fee*：
$280 / 一位 per person
$250 / 每位 per person (二人同行 Join with a friend)
*費用包含教學指導、全套食材工具、1 顆現場熟糭、1-2顆自製生糭
場地 Venue：PMQ Taste Library 味道圖書館 (H504, Block B, PMQ, 35 Aberdeen Street, Central)

關於導師 About the Instructor：
Nicole Wong 為馬來西亞華僑、Nicole’s Kitchen 創辦人，著有《東南亞經典醬料》。自 2011 年起活躍於各大媒體擔任客席嘉賓，分享地道東南亞食譜，精通南洋風味、法式料理與醬料製作。

#味道圖書館 #娘惹糭 #端午節

【 筆騰墨躍 – TB14 張彥騰四歲海陸空作品首展正式開放🎊】

年僅四歲的騰騰（TB14），以純然直覺的觀察與靈動筆觸，描繪海、陸、空之間的生命姿態，在稚拙與靈氣之間，展現出別具一格的水墨語言。每一幅作品，皆流露童真的想像與對自然萬物的細膩感知。

展覽現場除了展出多幅原作，亦特別呈現由騰騰親手繪製的「昆蟲慈善石頭」，一筆一畫皆蘊含童心與溫度，讓觀者將一份自然與純真帶回日常。💡本次展覽部分收益將撥捐予 Make-A-Wish Foundation（願望成真基金），為患病兒童帶來希望與力量，以藝術傳遞善意 。

展覽現正開放至6月1號，誠邀喜愛藝術、熱愛自然，或尋找親子藝文體驗的朋友，蒞臨 PMQ 味道圖書館，一同感受騰騰筆下純粹而生動的世界。

【 TB14 at 4: A World of Wings, Fins & Shells Exhibition is now open🎊】

At just four years old, Tang Tang (TB14) captures the vitality of life across sea, land, and sky through intuitive observation and lively brushwork. Balancing childlike spontaneity with expressive spirit, his paintings reveal a distinctive language of ink art. Each piece reflects innocent imagination and a delicate sensitivity to the wonders of the natural world.

Alongside a selection of original paintings, the exhibition also features “Insect Charity Stones” hand-painted by Tang Tang. Every brushstroke carries warmth and a child’s sincerity, allowing visitors to take home a small piece of nature and innocence.💡Part of the proceeds from this exhibition will be donated to the Make-A-Wish Foundation, bringing hope and strength to children facing serious illnesses - spreading kindness through art.

The exhibition is now open until June 1st. Art lovers, nature enthusiasts, parents looking for meaningful experiences, visit PMQ Taste Library to experience the pure and vivid world seen through Tang Tang’s brush.

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【 筆騰墨躍 – TB14 張彥騰四歲海陸空作品首展 TB14 at 4: A World of Wings, Fins & Shells Exhibition 】

日期 Date: 2026.5.19 - 6.1 (Tue - Mon)
時間 Time: 1:00 - 6:00pm
費用 Fee: 免費 Free
場地 Venue：PMQ Taste Library 味道圖書館 (H504, Block B, PMQ, 35 Aberdeen Street, Central）

#筆騰墨躍 #四歲畫展

【 筆騰墨躍 – TB14 張彥騰四歲海陸空作品首展 TB14 at 4: A World of Wings, Fins & Shells Exhibition 】

年僅 4 歲的小男孩騰騰，透過日常對大自然的細心觀察和對色彩的敏銳觸覺，繪成一幅又一幅動人的畫作。由 5 月 19 日起，PMQ 味道圖書館將展示騰騰 30 多件精選畫，更特設「TB14 創作靈感區」，呈現騰騰自兩歲半至今的創作過程，分享小朋友的視覺與本能如何展現獨特的藝術造詣。

是次畫展將特設兩大活動，與觀眾互動交流，更同步進行慈善義賣，包括精選畫作、「Make-A-Wish 盲盒明信片」及「GRAPHENSTONE 西班牙環保油漆 x 筆騰墨躍 – TB14 張彥騰四歲海陸空作品首展」限量紀念慈善油漆 BOX SET，部分或全數收益將撥捐至「願望成真基金 (Make-A-Wish)」。

Inspired by his innate artistic intuition, paired with a keen eye for nature's details, 4-year old Tang Tang has created a series of moving artworks Starting on May 19, PMQ Taste Library will showcase over 30 of his selected pieces. The exhibition also features a special "TB14 Creative Inspiration Zone," documenting Teng Teng’s creative journey from the age of two and a half to the present. Come and discover how a child’s perspective and natural instincts can manifest into a truly unique artistic mastery.

Two events and a charity sale will be held concurrently with the exhibition, featuring selected artworks, "Make-A-Wish" blind box postcards, and the "GRAPHENSTONE x TB14 at 4: A World of Wings, Fins & Shells Exhibition" limited edition commemorative charity paint box set. Partial or full proceeds from these items will be donated to Make-A-Wish Foundation.

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【 筆騰墨躍 – TB14張彥騰四歲海陸空作品首展 TB14 at 4: A World of Wings, Fins & Shells Exhibition 】
日期 Date: 2026.5.19 - 6.1 (Tue - Mon)
時間 Time: 1:00 - 6:00pm
費用 Fee: 免費 Free
場地 Venue：PMQ Taste Library 味道圖書館 (H504, Block B, PMQ, 35 Aberdeen Street, Central）

活動 Event：

(1) 藝術即席演示：GRAPHENSTONE 西班牙環保油漆壁畫繪製 Live Art Demonstration: GRAPHENSTONE Eco-Paint Mural Creation
日期 Date: 2026.5.25 (Mon)
時間 Time: 2:30-3:30pm

(2) 騰騰母親 Jino 分享會：培養小朋友對藝術的興趣 Parent Sharing Session: Cultivating Children's Interest in Art
👉🏻 RSVP: tb14.art
場次日期 Session Dates: 2026.5.23, 5.24, 5.30, 5.31
時間 Time: 2:30-3:30pm

場次日期 Session Dates: 2026.5.25
時間 Time: 3:30-4:30pm

#筆騰墨躍 #四歲畫展

Project 啊Ahhhhhh【家傳食譜：嫲嫲的味道 Family Recipes: The Flavours of My Grandma】
👉🏻 立刻報名 RSVP：https://pmq.hk/rxxsE

從影像記錄到一起下廚，這是電影導演李昊與嫲嫲相處的珍貴回憶。為了重現 #家傳味道，他展開一趟 #煮食的實踐，從揉麵到調餡，復刻嫲嫲遺下的 #湖北燒賣 食譜，延續思念與陪伴。

今次活動邀請李昊來到味道圖書館現場，親身分享故事與家傳菜式，也邀請參加者親自 #參與製作 湖北燒賣，品味其獨特胡椒風味與糯米餡料。

由主持歐陽應霽及療癒者葉子騫帶領體驗，共同創造、互相分享，讓味道成為回憶的入口。

Project 啊Ahhhhhh【家傳食譜：嫲嫲的味道 Family Recipes: The Flavours of My Grandma】

日期 Date: 2026.5.17 (Sun)
時間 Time: 2:30-4:00pm
嘉賓Guest: 李昊 Steve Li
地點 Venue: H504, 5/F, Block B, PMQ (35 Aberdeen Street, Central)
主持 Facilitator: 歐陽應霽 Craig Au Yeung
客席主持 Guest Facilitator: 葉子騫 Edward Yip
語言 Language: 廣東話 Cantonese
人數 Quota: 10 pax
費用 Fee: $200/位person

節目夥伴 Program Partner: PMQ 味道圖書館 Taste Library

Project 啊Ahhhhhh【家傳食譜：嫲嫲的味道Family Recipes: The Flavours of My Grandma】
👉立即報名RSVP: https://pmq.hk/rxxsE

有些味道，總在某個時刻才被重新想起。每個人或許都有一道家傳食譜——它可能來自家人，或某個已不在身邊的人。泛黃紙頁承載的不只是做法，也是一段陪伴與記憶。活動設有兩個場次，邀請不同嘉賓分享與現場烹調屬於他們的家傳菜式，讓味道成為回憶的入口。

第一場：5.17【家傳食譜：嫲嫲的味道 - 李昊】
從揉麵到調餡，電影導演李昊依循嫲嫲遺下的食譜，復刻胡椒香濃郁的湖北燒賣，重現記憶中的家傳滋味。

第二場：5.25【家傳食譜：嫲嫲的味道 - 金屋藏嬌-茶粿子】
組成「 金屋藏嬌-茶粿子」的孫仔們分享跟 92 歲嫲嫲學做客家茶粿，留住傳統手藝與人情味，延續食譜背後的人與事。

活動當日，參加者也能親自參與製作，共同創造、與人分享，讓回憶的味道延續下去。

Some flavors stay with us, woven into everyday life. We all have that one dish — a recipe passed down from a grandmother or a loved one who remains in our hearts. These recipes carry more than instructions; they hold shared moments and stories. Presented in two sessions with different guests, the programme brings family dishes to life through live cooking and conversation.

Session 1: 5.17【Family Recipes: The Flavours of My Grandma - Steve Li】
From kneading dough to preparing fillings, film director Steven Li follows his grandmother’s cherished recipe to recreate authentic Hubei-style shaomai. Infused with a bold peppery aroma, this dish revives the nostalgic flavors of a family legacy.

Session 2: 5.25【Family Recipes: The Flavours of My Grandma - Sugar Granny】
The grandsons behind "Sugar Granny" shared their journey of learning traditional Hakka tea dumplings from his 92-year-old grandmother. This session is dedicated to preserving heritage techniques and the warmth of human connection, ensuring the stories behind the recipes live on.

On the day of the event, participants will have the opportunity to join the making process, creating and sharing together to keep these delicious memories alive.

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第一場：5.17【家傳食譜：嫲嫲的味道 - 李昊】
Session 1: 5.17【Family Recipes: The Flavours of My Grandma - Steve Li】
日期 Date: 2026.5.17 (Sun)
時間 Time: 2:30-4:00pm
嘉賓Guest：李昊 Steve Li
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第二場：5.25【家傳食譜：嫲嫲的味道 - 金屋藏嬌-茶粿子】
Session 2: 5.25【Family Recipes: The Flavours of My Grandma - Sugar Granny】
日期 Date: 2026.5.25 (Mon)
時間 Time: 3:30-5:00pm
嘉賓Guest：金屋藏嬌-茶粿子 Sugar Granny
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** 以下資料適用於 5.17【李昊】及 5.25【金屋藏嬌-茶粿子】場次
**The following information applies to the workshops of "Steve Li" on May 17th and "Sugar Granny" on May 25th.

地點 Venue: H504, 5/F, Block B, PMQ (35 Aberdeen Street, Central)
主持 Facilitator: 歐陽應霽 Craig Au Yeung
客席主持 Guest Facilitator：葉子騫 Edward Yip
語言 Language: 廣東話 Cantonese
人數 Quota: 10 pax
費用 Fee: $200/位person
節目夥伴 Program partner: PMQ 味道圖書館 Taste Library
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關於嘉賓：
李昊 Steve Li (IG: )
為香港電影導演、編劇。編導作品《失城》(2021) 入圍第51屆鹿特丹國際電影節；《極樂》(2024) 獲第18屆鮮浪潮國際短片節（本地競賽）最佳攝影；《刺鳥》(2025) 入圍第38屆德勒斯登國際短片電影節。製作短片期間持續編寫長片劇本，長片計劃《夏潮》入選第4屆HAF Film Lab。

About Guests:
Steve Li is a Hong Kong based writer-director. His drama short “Lost Pearl” (2021) was an official selection at 51st International Film Festival Rotterdam, and other international film festivals. In 2024, he took his first attempt as Director of Photography in “The Land of Bliss”, which won the Best Cinematography at 18th Fresh Wave International Short Film Festival (Local Competition).

His latest short “The Red Kiss” (2025) was selected at 38th Filmfest Dresden International Short Film Festival and 21st Osaka Asian Film Festival. While producing short films, he has been developing feature film script. His first feature film proposal “Beyond the Waves” entered 4th HAF Film Lab.

金屋藏嬌-茶粿子 (IG: .hakka)
扎根於大嶼山的客家家族，由客家嫲嫲阿嬌的孫仔們創立，茶粿是阿嬌對家人傳達愛的方式，我們希望承傳這份愛意並以此作為基調，揉合創新元素意，用心製作每一顆承載著愛與傳統的茶粿。

Sugar Granny is a Hong Kong traditional cultural “Hakka“ family-based venture rooted in Lantau Island, dedicated to preserving the traditional tea cake "Cha Guo" recipes from Granny “Ah Giu”. To maintain authentic flavors, we blend creativity into our tea cake with love and tradition.

關於主持：
歐陽應霽 (IG: )
香港資深跨媒體創作人，飲食文化策展人，媒體及公眾眼中的中國第一代全方位美食生活家。

早年就讀於香港理工大學設計系，以榮譽學士及哲學碩士畢業。長期從事中國當代社會生活方式的觀察和研究、發表及出版有兩岸三地創作人家居生活訪談、國際設計師創作評論、製作及主持相關視頻內容。近十多年把工作範圍聚焦在全球及本土飲食及旅遊文化內容的整理和探索，出版有私家食譜，城市飲食文化指南，替畫廊、美術館、文化機構及商業單位設計執行藝術餐飲體驗。

歐陽策劃創辦飲食實體空間如香港元創方「PMQ 味道圖書館」，北京星空間畫廊「應霽半飽廚房」、西安Localand霽在文化綜合體、深圳《半飽半醉》小酒館。 2020 年創立生活美學品牌 「BuddyBlue應霽在」，通過產品合作、快閃店、裝置藝術及工作坊等多元配套進入年青社群，積極促成新一代對本地和國際當代生活方式態度的覺悟與追求。

About Facilitator:
Craig Au Yeung is a well-respected cross-media artist and a curator of food culture based in Hong Kong. Au Yeung is China’s preeminent lifestyle and dining specialist, well regarded by the media and public alike. Au Yeung graduated from the Hong Kong Polytechnic University with a Bachelor’s degree with honours in Graphic Communication. He later obtained a Master’s degree in Philosophy.

Au Yeung has been deeply involved in the study and research of lifestyle in contemporary China. His research takes various forms, including artist interviews, design reviews and television hosting. In the past decade, his work has shifted focus to examine cuisine and travel writing in global and local contexts. He has published recipes, urban food maps and has consulted for galleries, arts and cultural institutions, and commercial enterprises on art and food experiences.

Au Yeung has founded several experimental projects for food, such as the Taste Library in PMQ, a kitchen space at Star Gallery in Beijing, Localand in Xi’an and a dining space in Shenzhen. In 2020, he established BuddyBlue, a lifestyle brand that aims to promote creative living to the younger generation through merchandise collaborations, pop-up stores, art installations and workshops.

關於客席主持:
葉子騫 (IG: )
療癒者/十九創作人
⽤了過去的⼗數年，將⾃⼰寫作和煮⻝的興趣發展成事業，當過策展⼈、作家，很努⼒的創作過很多專欄、⻝譜和不少的飲⻝體驗，出了以《⼗九》為題的幾本輕鬆無聊⼜帶點養份的書，還得過獎的那個⾃稱⼗九創作⼈。
隨緣⾛上內觀和修⾏的道路，將整個⽣命疏理並重新開始，開設了⾃⼰的療癒⼯作室樹窿 (IG: ) 和發明⼀種肥肥矮矮的⽑筆字⾵格「⼗九體」作為⾃⼰文字療癒的⼯具。去除⾝份的重擔，以⾃⼰的⽅式好好的繼續有溫度令⼈暖⼼的創作，好好的⻝飯，好好的體驗生命。

About Guest Facilitator：
Edward Yip (IG: )
Healer /“19-Generator”
Over the past decade, I turned my passions for writing and cooking into a career. I’ve been a curator and an author, pouring my heart into columns, recipes, and dining experiences. I’m the self-proclaimed "19-Generator" behind the award-winning "19-Generator" book series—collections of lighthearted, whimsical musings that still offer a little soul-nourishment.

Life eventually led me toward Vipassana and spiritual practice, allowing me to untangle my existence and start anew. I founded my healing studio shhhlone, and developed "19-Generator fonts"—a stout, playful calligraphy style that serves as my tool for textual healing. Now, stripped of heavy titles, I continue to create with warmth, eat well, and fully experience the beauty of life in my own way.

#家傳食譜 #嫲嫲的味道 #珍惜 #味道 #療癒 #生活留白 #感受當下

Project 啊Ahhhhhh【四味人生 Drink of Life】
👉立即報名RSVP: https://pmq.hk/aJJHT

將人生濃縮成四杯飲品，把每一杯都當作是一個重要的階段。

在這場聲音引導體驗中，讓味覺成為思考的一部分。一起回顧過去、覺察當下，慢慢鬆開那些未曾放下的情緒與遺憾。

帶著你的故事前來，把過去化作養分，把未來喝成從容。

A lifetime, distilled into four sips.

Journey through sound and flavor to reconnect with yourself. Together, we honor the past, ground ourselves in the now, and let go of lingering echoes.

Bring your story. Transform your history into wisdom, and find your calm in every drop of tomorrow.
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日期 Date: 2026.5.16 (Sat) & 5.24 (Sun)
時間 Time: 3:30-4:30pm
地點 Venue: H504, 5/F, Block B, PMQ (35 Aberdeen Street, Central)
主持 Facilitators: 呂惠芳 Niko Lui、莫家敏 Mandy Mok
語言 Language: 廣東話 Cantonese
人數 Quota: 12 pax
費用 Fee: $200
節目夥伴 Program partner: PMQ 味道圖書館 Taste Library
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關於主持：
呂惠芳 - 殯葬禮儀師 與 咖啡達人
2018年起為香港不同的咖啡大賽做味覺評審。熱愛探索茶啡裡面的風味變化，願投入每個角色，學習溫柔地接引眾生，持續地在生活裡累積智慧。

莫家敏 - 咖啡達人 與 風味煉金師
2014年踏入咖啡行業，於2016年「香港手沖咖啡大賽」及2019年「香港咖啡調酒大賽」獲得亞軍。她專注研究風味搭配，融合咖啡、茶、巧克力、香料與香草，發展出獨特的飲品創作風格。她不斷突破界限，從文職轉型咖啡，到調酒，至近年的身心靈健康範疇。

About Facilitators:
Niko Lui - Funeral planner & Coffee Professional
A sensory judge for coffee competitions since 2018, Niko is passionate about exploring the nuanced flavors of tea and coffee. Guided by her motto, "Celebrating life's flavours and farewells," she brings deep commitment to every role, striving to gently guide others while continuously accumulating wisdom through her daily experiences.

Mandy Mok - Coffee Professional & Flavor Alchemist
Since 2014, Mandy has achieved notable success, including 2nd place in the 2016 Hong Kong Brewers Cup and the 2019 Hong Kong Coffee in Good Spirits Competition. She specializes in creating unique beverage experiences by skillfully blending coffee, tea, chocolate, spices, and herbs. Mandy’s journey has evolved from the corporate world to the professional coffee and cocktail scenes, and most recently, into holistic mind-body-spirit wellness.

#四味人生 #生活留白 #感受當下

【音樂家的餐桌 Musician’s Table】貝多芬的、托爾斯泰的、楊納傑克的克萊采奏嗚曲 Beethoven, Tolstoy, and Janáček’s Kreutzer Sonata

👉🏼立即登記 RSVP Now：https://www.eventbrite.com/e/1988664953409?aff=oddtdtcreator

《克萊采奏鳴曲》——托爾斯泰的同名故事，就以此曲作為情感強烈的引子，甚至被視為摧毁人倫道德的印證*。

三位音樂大師貝多芬、托爾斯泰與楊納傑克，各自創作了名為《克萊采》的作品。究竟為何德國作曲家、沙俄文豪與捷克作曲家，跨越一個世紀，仍對〈克萊采奏鳴曲〉情有獨鍾？

PMQ 味道圖書館席廚師兼音樂家 Erikson Ting 將以味道會友，帶大家解讀此曲，更將聯同 Zeit Ensemble 演奏楊納傑克版本的選段及相關作品。適逢 2021 布拉格之春國際音樂比賽冠軍「阿睿提四重奏」來港演出，我們亦有幸邀請他們到場分享對這部作品的獨到見解。

另外同場更將呈獻德國、沙俄與捷克的美食。在立夏之夜，誠邀你來投入於大音樂家與文豪交織的盛宴。

*見《哈佛音樂大辭典》

（English in comments)

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【音樂家的餐桌 Musician’s Table】貝多芬的、托爾斯泰的、楊納傑克的克萊采奏嗚曲

日期 Date：2026.5.8 (Fri)
時間 Time：7:30 - 9:00pm
主持 Host：Erikson Ting
嘉賓 Guest：Arete Quartet
音樂家 Musicians: Erikson Ting, Zeit Recorder Ensemble
語言 Language ：英語 Engilsh／廣東話 Cantonese
費用 Fee：$300
場地 Venue：PMQ Taste Library 味道圖書館 (H504, Block B, PMQ, 35 Aberdeen Street, Central）
*參加者年齡需滿18歲或以上 Participants must be aged 18 or above

#味道圖書館

【食事風景：詩歌工作坊 Tastes of Verse Poetry Workshop】

👉🏼立即登記 RSVP Now：
https://www.eventbrite.com/e/tastes-of-verse-poetry-workshop-tickets-1986516122197

日常生活也要凝神，尤其是烹飪的時候。當你細味那些食譜當中的文字、美食家流傳的筆記、剝開手中的蔬果，你可曾發現過尋常事物的詩意？

我們誠邀你走進 PMQ 味道圖書館，在 #文字 與 #味覺 的邊界，展開一場關於 #詩歌 的感官實驗。我們將一同研讀本地著名詩人 梁秉鈞（ #也斯 ） 筆下那些充滿生活溫度的食物詩，並從館內豐富的藏書中擷取靈感，以文字為媒介， 製作你的「尋字詩」 ，轉譯屬於你的生活況味，描繪出屬於你的「食事風景」。

這次，我們特別榮幸邀請到跨界文化人、藝術家、PMQ味道圖書館策展人 @歐陽應霽 與我們對話。他將分享他的創作實踐、圖書館背後的故事，以及他對梁秉鈞的作品的個人感受。

工作坊的尾聲，「食事風景」的共同策劃人Pamela Wong 與 Judy Chiu 將帶領一場詩歌朗讀與分享，探討梁秉鈞的詠物詩學。

Daily life demands attention, especially when you’re cooking. When following recipes, studying notes passed down by gourmets, and handling ingredients, have you ever noticed the poetics in everyday objects?

Join us for a workshop at PMQ Taste Library to learn more about Hong Kong poet Leung Ping-kwan (Ye Si)’s food poems and try your hand at creating your own found poems with selected texts from the library’s collections!

We are honoured to invite artist, writer, and curator of PMQ Taste Library, Craig Au Yeung, for a conversation about his practice, the story behind the library, and his thoughts on Leung Ping-kwan’s work.

The workshop will conclude with a poetry reading by co-organisers Pamela Wong and Judy Chiu, where they will read and discuss the everyday poetics in their favourite Leung Ping-kwan poems.

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【食事風景：詩歌工作坊 Tastes of Verse Poetry Workshop】

日期 Date：2026.4.09 (Thu)
時間 Time：7:30 - 9:00pm
主持Host：Pamela Wong、Judy Chiu（食事風景共同策劃人 Co-organisers of Tastes of Verse）
嘉賓Guest：歐陽應霽 Craig Au Yeung
語言 Language：廣東話與英語Cantonese & English*
場地 Venue：PMQ味道圖書館 Taste Library (H504, Block B, PMQ, 35 Aberdeen Street, Central）
費用 Fee：$80/位person

*對話將以廣東話進行。詩歌朗讀及工作坊將以廣東話及英語進行。Conversation will be conducted in Cantonese. Reading and workshops will be in Cantonese and English.