食譜只是教人煮菜的工具嗎？PMQ 味道圖書館全新企劃展覽「食譜藏珍」，由字字研究所出版人呂嘉俊擔任客席策展人，透過逾 20 部珍貴食譜，帶領觀眾從家常味道、歷史見證、大師料理與創意啟蒙之中，重新理解飲食背後的文化記憶與想像。

Are recipes merely tools for teaching us how to cook? PMQ Taste Library’s new exhibition, Recipes as Treasures, is guest-curated by Michael Lui, publisher of Word by Word Collective. Through more than 20 treasured cookbooks, the exhibition invites visitors to explore home cooking, historical records, master recipes and creative inspiration, opening up new ways to understand and imagine the culture behind food.

推介原因｜WHY IT MATTERS

「食譜藏珍」讓我們看見味道如何被傳承與重新創造。食譜不但保存了地方風土與時代審美，也留下作者反覆思考和試驗的軌跡。當食譜連結社會歷史，便成為跨越世代的文化媒介，讓昔日的飲食經驗得以延續，並為當下帶來新的創意啟發。

“Treasured Recipes” reveals how flavours arepassed down and reimagined. Beyond preserving local terroir and the aesthetics of different eras, cookbooks also trace the processes of reflection and experimentation undertaken by chefs and authors. By connecting social history, cookbooks become cultural mediums that transcend generations, allowing past culinary experiences to endure and inspire new ideas in the present.

重點一覽｜HIGHLIGHTS

1️⃣ 從四個角度閱讀飲食文化 Four Ways to Read Food Culture

呂嘉俊在精選的 20 多部食譜中分成「家常之味」、「歷史見證」、「大師食譜」與「創意啟蒙」四個部分。從陪伴一代人成長的《方太任利莎世界》，到記錄香港庶民之味的《老爹媽思廚》，展覽讓觀眾從不同角度進入食譜世界。

Michael Lui has divided his selection of more than 20 cookbooks into four sections: “The Taste of Home,” “The Witness of History,” “World Master Recipes” and “Creative Awakenings.” From Lisa Yam’s World, which accompanied a generation of Hong Kong people growing up, to Grandma Grandpa Cook, which records the everyday flavours and culinary memories of local communities, the exhibition invites visitors to explore food culture through cookbooks from different periods and perspectives.

2️⃣ 從家常便飯讀懂時代 From Home Tables to Historical Records

「家常之味」從熟悉的家庭食譜出發，喚起一代人對烹飪節目與家庭飯桌的記憶；「歷史見證」則將食譜化為觀察社會生活與時代美學的窗口。從《方太任利莎世界》、《老爹媽思廚》，到日本雜誌《暮しの手帖》、鳳城酒家的《順德真傳》及鏞記的絕版食譜，每一本書不只保存一道菜的做法，也記錄不同年代的生活習慣、食材運用與烹飪工藝。

“The Taste of Home” begins with familiar family recipes, recalling a generation’s memories of television cooking programmes and meals shared around the table. “The Witness of History,” meanwhile, presents cookbooks as windows onto the social life and aesthetics of different eras. From Lisa Yam’s World and Grandma Grandpa Cook to Japan’s Kurashi No Techo, Fung Shing Restaurant’s The Legacy of Shunde and Yung Kee’s out-of-print cookbook, each publication preserves not only recipes, but also the ingredients, culinary practices and everyday experiences of its time.

3️⃣ 從大師技藝到創意啟蒙 From Culinary Mastery to Creative Awakenings

「大師食譜」匯集 Paul Bocuse、Alain Ducasse、Joël Robuchon 及 Ferran Adrià 等世界名廚的著作，讓觀眾從成名菜式、材料分量、製作秘技與創作背景，理解他們如何建立個人風格並改變世界飲食文化。「創意啟蒙」則進一步呈現松久信幸、江振誠與 René Redzepi 等名廚如何透過食譜整理，將地域風味和文化經驗融入料理，讓食譜成為創意思考的起點。

“World Master Recipes” brings together publications by renowned chefs including Paul Bocuse, Alain Ducasse, Joël Robuchon and Ferran Adrià. Through their signature dishes, precise measurements, techniques and creative backgrounds, visitors can discover how these chefs developed distinctive styles and transformed global food culture. “Creative Awakenings” goes further by exploring how Nobuyuki Matsuhisa, André Chiang and René Redzepi use cookbooks to distil years of reflection, combining regional flavours and cultural experiences to turn cooking into a starting point for creative exploration.

4️⃣ 私藏食譜中的飲食人生 Personal Cookbooks, Personal Stories

展覽更邀請四位本地飲食人與星級主廚公開私藏食譜或手稿，包括方太、鄧家濠、彭奕霆及陳潔盈。這些私人收藏不只是珍貴資料，也記錄了飲食如何影響他們的人生、創作與味覺記憶，讓食譜成為跨世代交流的媒介。

The exhibition also invites four local food figures and chefs —Mrs Fong, Jayson Tang, Peter Pang and Archan Chan — to share their personal cookbooks or manuscripts. These private collections are not only valuable references, but also records of how food has shaped their lives, creative practices and memories of taste, turning cookbooks into a medium for cross-generational exchange.

5️⃣ 食譜的多元體驗 Experiencing Recipes in New Ways

「食譜藏珍」同期帶來多場互動活動，形式由名廚示範、歷史料理復刻，到家族食譜整理與書籍分享，讓觀眾不只閱讀食譜，也能透過味覺、交流與親身參與，理解飲食背後的文化與記憶。當中，「大師餐桌」由主廚鍾志笙演繹 Joël Robuchon 的代表作；「家族食譜記錄診所」則邀請參加者帶同家傳食譜，整理和發掘家庭味道與故事。從餐桌到記憶，這些活動以不同方式讓書頁中的知識重新走進日常生活。

“Treasured Recipes” is accompanied by a varied programme of interactive events, ranging from chef demonstrations and historical recipe recreations to family-recipe archiving and book sharing. Rather than simply reading cookbooks, visitors can explore their cultural significance through taste, conversation and hands-on participation. Highlights include “Master’s Table,” in which Chef Gabriel Chung recreates signature dishes by Joël Robuchon, and “The Family Recipe Clinic,” which invites participants to bring family recipes and preserve the memories and stories behind the. Together, these activities bring the knowledge and memories contained within cookbooks back into everyday life.

背景 BACKGROUND — PMQ 味道圖書館

PMQ 味道圖書館於 2015 年由 PMQ 元創方與創作人歐陽應霽共同成立，是香港首間以飲食為主題的圖書館。館內收藏超過 2,000 本飲食文學、經典食譜、參考書與生活雜誌，並設有廚房及多用途活動空間，過去亦舉辦超過 200 場活動，從閱讀、設計與生活等不同角度探索飲食文化。

Established in 2015 by PMQ and creator Craig Au-Yeung, PMQ Taste Library is Hong Kong’s first library dedicated to food culture. Its collection comprises more than 2,000 titles, ranging from food literature and classic cookbooks to culinary reference books and lifestyle magazines. With a kitchen and multi-purpose event space, it has also hosted more than 200 programmes exploring the connections between food, design, reading and everyday life.

小貼士 TIPS

別只尋找菜式，留意書頁留下的時代痕跡。

Look beyond the recipes—the richest flavours often live in the margins of the page.

---

食譜藏珍 | TREASURED RECIPES

日期 Dates
2026.07.03 – 2026.08.30

時間 Opening Hours
星期三至日下午 1 時至 6 時
Wednesday to Sunday, 1:00pm – 6:00pm

地點 Venue
PMQ 味道圖書館
香港中環鴨巴甸街 35 號 PMQ 元創方 B 座 5 樓 H504
PMQ Taste Library
Unit H504, 5/F, Block B, PMQ, 35 Aberdeen Street, Central, Hong Kong

圖片提供: PMQ 味道圖書館 | Courtesy of PMQ Taste Library