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

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 poetry 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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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

*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.

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
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關於「食事風景」About Tastes of Verse:
「食事風景」 是一個關於詩歌與城市的計劃，旨在將梁秉鈞的食物詩帶回上環的日常空間。透過將這些食物詩置入真實的生活場域，我們試圖創造出打破感官邊界的聯覺體驗，在香港交疊的文化圖景中，重新發掘日常縫隙裡的詩意。
我們曾於 DIO | Cafe Bar 透過雞尾酒與詩歌的配對進行感官對話，並在棟記的餐桌上，將詩中的文字重組成具體的本土風味。這些多重感官的實踐，不僅是對梁秉鈞文字的立體閱讀，更啟發了關於翻譯、遷徙，以及食物與文化交織脈絡的深度對話。
“Tastes of Verse” is a poetry programme that brings Leung Ping-kwan’s food poems to Sheung Wan. Displaying Leung's food poems across various local venues, “Tastes of Verse” creates immersive, synaesthetic experiences that celebrate the vibrant cultural tapestry of Hong Kong, transforming everyday encounters into moments of poetic discovery.
Past events included a Poetry Reading at DIO | Cafe Bar, where special cocktail and poem pairings accompanied the sharing, and a dinner at Dong Kee, where a curated menu featured flavours and ingredients mentioned in Leung Ping-kwan’s poems. Both events offered multisensory experiences of Leung’s writings, inspiring meaningful conversations on translation, migration, and the interconnections between food and culture.
關於梁秉鈞 About Leung Ping-kwan:
梁秉鈞 (1949–2013)，筆名也斯，香港著名詩人、小說家、散文家、學者、攝影師。七十年代赴美留學，研究中國新詩與西方現代主義的關係。返港後曾任教於香港大學及嶺南大學，畢生致力寫作、研究、教學。
也斯六十年代開始創作，五十年來從沒間斷，著有多本不同文類的作品集，更被譯成英、法、德、葡、瑞典、日、韓等多國語言。他亦曾從事錄像及攝影創作，多年來更曾以詩創作與不同藝術媒體對話，與本地及海外的攝影、視覺藝術、舞蹈、音樂、時裝設計、戲劇等的創作人都有不同的合作計劃。
Leung Ping-kwan (1949–2013), widely known by the pen name Ye Si, was a leading Hong Kong poet, novelist, essayist, academic, and photographer. He left Hong Kong in the late 1970s to pursue his studies in the US, with special focus on the relations between modern Chinese poetry and Western modernism. Upon his return, he taught at The University of Hong Kong and later at Lingnan University. He devoted his whole life to writing, research, and teaching.
Spanning five decades, Leung Ping-kwan’s writing career began in the early 1960s. He wrote in a variety of genres, and his works have been extensively translated into a number of languages, including English, French, German, Portuguese, Swedish, Japanese, and Korean. He also tried his hand at other art forms, including photography and film. Throughout his life, he had entered countless dialogues with photographers, visual artists, choreographers, musicians, fashion designers, among many others.
關於歐陽應霽 About Craig Au Yeung:
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。
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.
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備註 Remarks：
1. 完成報名登記的人士，即表示已閱覽及同意報名程序、條款及細則，以及惡劣天氣安排。Applicants who join the programme will be deemed to have accepted the Enrolment Procedure, Remarks, Terms & Conditions.

2.此工作坊適合18歲或以上人士參加。This workshop is suitable for participants aged 18 or above .

3. 如報名人士未能出席活動，不論任何原因，PMQ不會作出任何退款，報名人士所繳費用亦不予發還，相關費用亦不能用作其它用途。PMQ will not issue any refunds shall the participant can no longer attend the event. The ticket fee cannot be transferred for other usage.

4. 如有任何爭議，PMQ元創方保留最終決定權。The decision of PMQ Management Co. Ltd shall be final should disputes arise.

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