Communication

Revive Salted Fish

Extra Form

Country	China Hong Kong
Year	2021
Award	GOLD WINNER
Client	PMQ Management Co., Ltd.
Affiliation	Kay Chan Wan Ki
Designer	Kay Chan Wan Ki
English	“Revive: Salted Fish” is the first design reinterpretation of the traditional ingredient that used to be a household staple in Hong Kong. Over 20 products are developed to preserve and explore the transformation of salted fish in terms of appearance, flavours and production method. Jigsaws are laser-cut and pierced on the fish to imply serving portions; innovative by-products are created to challenge general perceptions, i.e. canned salted fish, mayonnaise, mead, fragrance diffuser and even DIY home curing chamber. Workshops are held during the exhibition period to encourage public imagination over traditions and to promote everyday objects.
Native	「設計再生：鹹魚」 同一事物於不同的年代，往往有截然不同的演繹。鹹魚是上一輩的佐飯恩物，來到今天卻或多或少令年青一代避之則吉。「設計再生：鹹魚」是首個對傳統食材鹹魚的全新詮釋，為這款曾為香港漁村文化標誌、家喻戶曉的主食帶來煥然一新的設計。 香港設計師陳韻淇聯同味道圖書館為是次項目共製造多達20種創意產品，從外觀、氣味、味道和生產方式等切入點探索鹹魚的可塑性，旨在傳承和推廣傳統飲食文化。為挑戰普羅大眾對鹹魚的既有想法，種種革新產品概念油然而生，採用激光切割技術於鹹魚身上刺上拼圖圖案，不單美觀，拼圖方塊亦標示著建議食用分量，方便不熟悉鹹魚的用家以其入饌。另考慮到現代消費模式，包裝設計於確立產品形象方面充當重要一環，因此設計出藤製編織包裝、紙製包裝盒和圖騰包裝紙等吸引客人的第一印象；同時產品封條上印有食譜和烹調指示，幫助客人從頭至尾使用。除了一貫的整條鹹魚和魚香菜式，項目更開發出一系列副產品和配菜，增強大家對鹹魚的認識和接受程度；例如鹹魚罐頭、鹹魚醬、鹹魚絲、魚香沙律醬、釀酒、甚至獨有的鹹魚香精，應有盡有。 於展覽期間亦舉行了大大小小的製作和烹飪工作坊，將鹹魚的歷史故事娓娓道來，令參與者在指導下更深入了解這款傳統材料。不得不提與本地工作室草途木研社合作製造的DIY自家醃製鹹魚箱，將由新鮮活魚醃製成鹹魚的過程帶回家，將看似複雜的進程變成簡單家庭規模，拉近鹹魚與日常生活的距離。務求透過各種對鹹魚的全新感官實驗，將鹹魚帶回市場，令傳統融入日新月異的社會，激發人們對日常物品的想像力。
Website	www.kaychanwanki.com
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