地茂館甜品
Tei Mou Koon Dessert
城市閘誌 HK Urban Canvas 2019
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地茂館甜品
藝術家：慧惠
地茂館甜品於1990年開業，一直堅持用心製作傳統中式糖水，包括桑寄生蛋茶、杏仁茶、生磨合桃露和芝麻糊等。早年開館廿五載時，前店主馮先生欲結業退休，惟女兒不忍無人繼承父親衣缽，毅然辭職接手經營，除了傳承中式甜品的傳統製法，不偷工減料的宗旨，亦傳承了父親堅定不移的本色。藝術家慧惠在鐵閘作品的背景畫了中式瓷碗上常見的白色花紋，主題則畫一盅杏仁茶以及製作材料包括杏仁、蓮子和百合。經過石磨之後，杏仁茶就會放進抽屜般的燉爐裏原盅燉製三小時，火喉充足，真材實料，因此多年來食客絡繹不絕。
Tei Mou Koon Dessert
Artist: Wai Wai
Established in 1990, Tei Mou Koon is famed for its traditional Chinese desserts and sweet soups, like walnut soup, sesame soup, almond tea, and mulberry mistletoe and egg tea. When the shop’s founder, Mr Fung, wanted to retire and close the business in 2015, his daughter decided to quit her job and take over. Today Miss Fung continues to serve the same desserts made according to her father’s recipes. The shutter artwork celebrates the traditional ingredients of Tei Mou Koon’s recipes and Miss Fung’s commitment to continuing her father’s legacy. On it you can see an old-style pot of almond tea – one of the shop’s most popular items – and the raw ingredients that go in it, including almonds, lotus seeds and lily bulb petals. After the ingredients have been ground by hand, the almond tea is steamed in the drawers of a large steamer oven for three hours – a slow process that creates a rich and flavourful dessert and keeps loyal customers coming back for more!
