Umami Culture Lab (@umamiculturelabhk) 首次走進這座百年唐樓，以酸種麵包與日本清酒——兩種同樣需要「典當」時間予微生物、靜候發酵轉化的滋味——呼應這幢建築由「交換」走向「共聚」的新生。
麴菌與酵母，如同當舖裡的估價師，悄悄將米與麵粉「典當」出新的價值；傳統清酒釀造技藝近年剛註冊成為聯合國非物質文化遺產，而酸種麵包的野生酵母智慧，最早更可追溯至古埃及時期。兩者相隔千里、卻同樣訴說人類與自然微生物共處的古老默契。
活動亮點
• 認識酸種麵包與日本清酒的發酵原理
• 試食由 Sister & Chick Sourdough Studio (@sisternchick) 以自家起種十年的酵母製作的酸種麵包，包括清酒酒粕麵包
• 試飲三款適合配搭麵包、發酵料理的時令清酒作品
• 分享嘉賓：何梓埼（酸種麵包師、跨界策展人）、黃瑋納（日本SSI國際酒匠、日本酒學講師、電影導演、攝影指導及剪接）
透過五感體驗，讓參加者在這座見證灣仔百年變遷的唐樓裡，重新理解「發酵」與「典當」共有的核心價值——把當下暫存，交由時間釀成更豐厚的滋味。
📅日期：9/18 (星期五）
⏰時間：7-8pm
📍地點：灣仔道91號｜振安大押舊址
💲費用：$100
Umami Culture Lab (@umamiculturelabhk) steps into this century-old tong lau (tenement house) for the very first time. Bringing together sourdough bread and Japanese sake—two culinary crafts that both require "pawning" time to microorganisms and waiting patiently for fermentative transformation—the experience mirrors the building’s rebirth from a place of "exchange" to a space for "gathering".
Kōji and wild yeast act much like pawnbrokers, quietly unlocking new value from rice and flour. Traditional sake brewing techniques were recently registered as UNESCO Intangible Cultural Heritage, while the wisdom of wild yeast in sourdough dates as far back as ancient Egypt. Though origins lie thousands of miles apart, both tell the same timeless story of humanity's tacit harmony with nature's microbes.
Event Highlights
• Understand the underlying principles of sourdough and Japanese sake fermentation.
• Sample sourdough bread crafted by Sister & Chick Sourdough Studio (@sisternchick) using their decade-old starter, including a special sake kasu (sake lees) bread.
• Enjoy three seasonal sakes specially selected to complement bread and fermented dishes.
• Guest Speakers: Kiki Ho (Sourdough Baker & Cross-disciplinary Curator) and Nap Wong (SSI International Master Sake Sommelier, Official Sake Lecturer, Film Director, Director of Photography & Editor)
Through sensory journey housed within a building that has witnessed a century of change in Wan Chai, participants are invited to reframe the core values shared by "fermentation" and "pawning"—storing the present moment away, and entrusting time to brew a richer flavour.
📅 Date: 9/18 (Fri)
⏰ Time: 7-8pm
📍 Location: Former Site of Chun On Pawn Shop | 91 Wan Chai Road
💲 Fee: $100
Umami Culture Lab (@umamiculturelabhk) 首次走進這座百年唐樓，以酸種麵包與日本清酒——兩種同樣需要「典當」時間予微生物、靜候發酵轉化的滋味——呼應這幢建築由「交換」走向「共聚」的新生。
麴菌與酵母，如同當舖裡的估價師，悄悄將米與麵粉「典當」出新的價值；傳統清酒釀造技藝近年剛註冊成為聯合國非物質文化遺產，而酸種麵包的野生酵母智慧，最早更可追溯至古埃及時期。兩者相隔千里、卻同樣訴說人類與自然微生物共處的古老默契。
活動亮點
• 認識酸種麵包與日本清酒的發酵原理
• 試食由 Sister & Chick Sourdough Studio (@sisternchick) 以自家起種十年的酵母製作的酸種麵包，包括清酒酒粕麵包
• 試飲三款適合配搭麵包、發酵料理的時令清酒作品
• 分享嘉賓：何梓埼（酸種麵包師、跨界策展人）、黃瑋納（日本SSI國際酒匠、日本酒學講師、電影導演、攝影指導及剪接）
透過五感體驗，讓參加者在這座見證灣仔百年變遷的唐樓裡，重新理解「發酵」與「典當」共有的核心價值——把當下暫存，交由時間釀成更豐厚的滋味。
📅日期：9/18 (星期五）
⏰時間：7-8pm
📍地點：灣仔道91號｜振安大押舊址
💲費用：$100
Umami Culture Lab (@umamiculturelabhk) steps into this century-old tong lau (tenement house) for the very first time. Bringing together sourdough bread and Japanese sake—two culinary crafts that both require "pawning" time to microorganisms and waiting patiently for fermentative transformation—the experience mirrors the building’s rebirth from a place of "exchange" to a space for "gathering".
Kōji and wild yeast act much like pawnbrokers, quietly unlocking new value from rice and flour. Traditional sake brewing techniques were recently registered as UNESCO Intangible Cultural Heritage, while the wisdom of wild yeast in sourdough dates as far back as ancient Egypt. Though origins lie thousands of miles apart, both tell the same timeless story of humanity's tacit harmony with nature's microbes.
Event Highlights
• Understand the underlying principles of sourdough and Japanese sake fermentation.
• Sample sourdough bread crafted by Sister & Chick Sourdough Studio (@sisternchick) using their decade-old starter, including a special sake kasu (sake lees) bread.
• Enjoy three seasonal sakes specially selected to complement bread and fermented dishes.
• Guest Speakers: Kiki Ho (Sourdough Baker & Cross-disciplinary Curator) and Nap Wong (SSI International Master Sake Sommelier, Official Sake Lecturer, Film Director, Director of Photography & Editor)
Through sensory journey housed within a building that has witnessed a century of change in Wan Chai, participants are invited to reframe the core values shared by "fermentation" and "pawning"—storing the present moment away, and entrusting time to brew a richer flavour.
📅 Date: 9/18 (Fri)
⏰ Time: 7-8pm
📍 Location: Former Site of Chun On Pawn Shop | 91 Wan Chai Road
💲 Fee: $100
退款安排 Refund Policy
報名確認後，如參加者無法出席，將不獲退款。如果由主辦方因故取消活動，參加者可獲得全額退款。
Once registration is confirmed, no refund will be given if the participant is unable to attend.
In the unlikely event that a programme is cancelled by onebite, participants will receive a full refund.
惡劣天氣安排 Weather Arrangement
室內活動：如在活動舉行三個小時前，仍然懸掛八號或以上熱帶氣旋警告信號、黑色暴雨警告信號，活動將會取消，並會用Whatsapp發佈/ 致電通知最新安排。
Indoor Activities: If a Tropical Cyclone Warning Signal No. 8 or above, or a Black Rainstorm Warning Signal, is still in effect three hours before the event, the event will be cancelled, and the latest arrangements will be communicated via WhatsApp/ phone.
合作夥伴 Collaborator
Umami Culture Lab（旨味文化研究所）是以飲食文化為核心的跨領域藝文空間與選物店，由策展人何梓埼與電影導演黃瑋納共同創立。
二人分別為酸種麵包師及日本酒國際酒匠，由自身經驗為靈感，以發酵、風土與日常美學為切入點，探索食物作為感知、記憶與文化媒介的可能性。
Umami Culture Lab is a cross-disciplinary arts and cultural space, as well as a curated lifestyle shop, centered around food culture. It was co-founded by curator Kiki Ho and film director Nap Wong.
Drawing inspiration from their respective backgrounds as a sourdough baker and an International Master Sake Sommelier, the duo uses fermentation, terroir, and everyday aesthetics as entry points to explore the potential of food as a medium for perception, memory, and culture.