SCANNOW 城市編輯室-心度探索（Deep Dive）- 西貢咖啡餅店

西貢咖啡餅店：把菠蘿包做成日常信念

西貢的早晨總帶點猶豫——海邊很安靜，街市卻早已熱鬧；而在某個轉角，烤爐的溫度比人更早醒。Sai Kung Cafe & Bakery 西貢咖啡餅店像一間不急於被看見的店：它不靠噱頭，靠的是每天都做得更好的日常。若你在找一間 Hong Kong Hidden Gem，想吃到的不只是香氣，還有一個人如何把生活磨成手藝，這裡值得慢下來。

這間店的核心人物是 Tom。很多人只記得他們的菠蘿包，但 Tom 的起點其實來自嫁女餅的手藝。這份背景讓他看待「餅皮」不是裝飾，而是一段可以被延續、被改良的傳統。也因此，西貢咖啡餅店既像社區的早餐站，也像一個把舊工藝放進新節奏的地方。

「飲杯茶食個包」：一個念頭如何撐起一間店

Tom 記得最初的火花，來自周星馳的一句「飲杯茶食個包」。那句話很輕，卻勾起他對露天茶座的想像——中西匯合、熱鬧自在，讓人願意在街角停一停。只是，在香港把想像落地，常常要先穿過一條很長的隧道。

開業初期，牌照與裝修反覆拉扯：分拆牌照、屋宇署視察、僭建問題、申請不獲批准，停業、商討、清拆、還原，再裝修、再申請。甚至廚房裡的一個沙井，也足以令出牌一拖再拖。前後折騰了兩、三年，還要經歷沙士後的經濟蕭條。這些故事聽起來像城市的考驗，但對 Tom 而言，真正的堅持不在於「撐」，而在於每天還願意把麵團揉好、把烤盤擦乾、把下一爐做得更準。

菠蘿包的特別之處：把嫁女餅的靈魂放進餅皮

問起最受客人喜愛的出品，答案幾乎一致：菠蘿包。但西貢咖啡餅店的菠蘿包之所以讓人記

得，原因在於餅皮背後的邏輯。

Tom 的師傅曾說：「菠蘿皮其實就像嫁女餅的合桃酥。」Tom 便把這句話當成方向：他用做軟曲奇的方法去重組菠蘿皮，把合桃酥的靈魂放上去，令菠蘿皮顏色更深、口感更有層次。多年來配方一直改良，並非追求與眾不同，而是追求更貼近人心的那一口——脆得剛好、甜得溫柔、香得持久。

新鮮、不加防腐劑：一間西貢bakery的日常紀律

西貢咖啡餅店往往不只靠靈感，更靠紀律。Tom 很清楚，很多細節客人未必注意到，但他不願妥協。

番薯包用的番薯，早上到西貢街市買，餡料自己打、自己煮；蘋果批的蘋果餡自己煮；蒜蓉包的蒜蓉用新鮮蒜自己打。不用防腐劑，也就意味著每一天都要更專注——味道靠時間與手勢養出來，而不是靠添加物撐起來。

而最動人的一段，來自一位「日日投訴但日日返嚟幫襯」的女士。她有糖尿病，卻每天來買麵包給孩子做早餐，自己只搣一小啖。她一時嫌甜、一時嫌腍；Tom 聽進去，反覆試、反覆改，甚至推敲到「包身是否吸收了菠蘿皮的糖分」這種細節。這份反覆不是討好，而是一種尊重：尊重每一口可能被誰帶回家。

在 Sai Kung，讓手藝回到「當下」

Sai Kung Cafe & Bakery 西貢咖啡餅店不是一間把自己包裝成故事的店；它是把故事藏在日常裡——在烤爐前、在街市裡、在一位客人的意見之中。若你在西貢想找一間餅店，想感受一份不浮誇、卻很真實的堅持，不妨坐下來，飲杯茶食個包。

Sai Kung Cafe & Bakery: A Hong Kong Hidden Gem Where Pineapple Buns Carry a Founder’s Quiet Stubbornness

There are mornings in Sai Kung when the air feels like it’s still deciding what kind of day it wants to be. The waterfront is calm, the market is already alive, and somewhere along the streets an oven has been working long before most people wake up. Sai Kung Cafe & Bakery is the kind of Hong Kong Hidden Gem that doesn’t chase attention—its story lives in routine: fresh ingredients, steady hands, and a founder who kept going when the city made it difficult.

At the center is Tom, whose craft began with traditional *gaa-neoi-beng* (dowry pastry). That heritage shapes how Tom thinks about every detail—especially the pineapple bun. In Sai Kung, the past and present often share the same table, and this neighborhood bakery-café feels like a quiet bridge between them.

A spark that held: “Have a cup of tea, eat a bun”

Tom traces the first spark back to a simple pop-culture line from Stephen Chow: “Have a cup of tea, eat a bun.” It carried a vision of an open-air café where East meets West—easy, lively, and unforced. But in Hong Kong, turning a vision into a shop often means walking through a long tunnel first.

The early years were shaped by licensing and renovation hurdles: splitting permits, inspections, approvals that didn’t go through, forced closures, rework, and long negotiations. Even the placement of a drain could become a reason to delay. Over the years—and through the post-SARS downturn—Tom kept rebuilding. Not with grand speeches, but by returning to the work: mixing, baking, adjusting, and trying again.

Why this pineapple bun tastes different

Ask regulars what they love most and the answer comes back quickly: pineapple buns. What makes this one stand out is the thinking behind the crust.

Tom’s mentor once said the pineapple topping is, in a way, like the walnut-cookie layer of Chinese wedding pastries. Tom took that idea and rebuilt the crust using a soft-cookie method, giving it a deeper color and a more layered crunch than the typical pale topping. The recipe has been refined for years—not to be trendy, but to make the bite feel more balanced, more human.

Fresh ingredients, no preservatives: the daily discipline of a Sai Kung bakery

Sai Kung Cafe & Bakery isn’t sustained by inspiration alone. It’s sustained by discipline—standards customers may never notice, but the maker refuses to compromise.

Sweet potato buns begin with sweet potatoes bought from Sai Kung Market in the morning; fillings are made in-house, mixed and cooked by hand. Apple pie filling is cooked by the team, not poured from a packet. Garlic buns use garlic paste made from fresh garlic, blended in the kitchen. Preservatives aren’t part of the plan.

One of Tom’s most memorable early customers came every morning with opinions: too sweet, too soft—complaining daily yet returning daily. The customer had diabetes and would take only a tiny bite, buying bread for their child’s breakfast. Tom listened closely, tested repeatedly, and adjusted sweetness and texture until it felt gentler. It wasn’t about pleasing someone—it was about respecting where each bite might end up.

A hidden gem built on listening, not hype

Sai Kung Cafe & Bakery isn’t just a café or a bakery. It’s a neighborhood practice: listening, improving, and making the same thing—slightly better—every day. If you’re looking for a Hong Kong Hidden Gem in Sai Kung, and you believe good bread carries a piece of its maker’s life, this is a place worth slowing down for.