Traditional brickworks converted into comfortable dining experience
Traditional brickworks converted into comfortable dining experience
2024-06-03
Although it’s no longer producing bricks, one traditional kiln in Taichung is still in operation. To introduce more people to the history of brickmaking, the third-generation owner has converted the factory’s kiln into a restaurant. The unusual surroundings not only provide a unique dining experience, but also keep the space cool in summer and warm in winter. Once used to make bricks, the century-old tunnel is now put to another good use.
A chef cooks up a bowl of Shanghai-style fried rice, each grain glistening with delectable oil as it steams from the wok. And that’s not the only classic dish served here.
A mold is lifted to reveal a perfect pyramid of pork, stacked in layers to striking effect. The taste lives up to its appearance, the meat fatty without being greasy and marinated to perfection.
If you look up from the table, you’ll find yourself in some strange surroundings, reminiscent of a bomb shelter. Before it was a restaurant, this tunnel was used to fire bricks.
Lin Kun-jung
Owner
Some people came to me wanting to shoot wedding photos, so my dad and I figured this kiln was a selling point. Otherwise it would have been torn down, so we converted the kiln into a restaurant to attract customers.
The arched kiln is 78 meters long and 10 meters wide, with 22 openings. It used to be able to fire 250,000 bricks at once. More than a century later, it’s no longer used to make bricks, leaving the third-generation owner struggling to think of how to carry on the tradition. It was by chance that the restaurant came to be.
Lin Kun-jung
Owner
Since it needed to trap the heat inside when firing bricks, the walls are very thick. The temperature is very stable inside. When it’s hot out, inside it’s cool, and when it’s cold out, it feels warm inside.
The design of the kiln maintains its internal temperature, providing an unexpected perk for the restaurant. Although brickmaking is becoming a thing of the past, inviting diners inside can give this old factory a newfound spark.
For more Taiwan news, tune in:
Sun to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53
美食注入新生命! 傳統磚窯吃辦桌坑道裡冬暖夏涼
2024-06-03
在台中有一座傳統磚窯廠，現在不再燒紅磚，但為了讓更多人了解磚窯文化，磚窯廠第三代老闆，乾脆轉型，將坑道改成餐廳，而特殊設計，意外讓餐廳空間，保有冬暖夏涼特點，如今有超過一甲子歷史的磚窯坑道，改燒一道道佳餚。
師傅快速翻炒上海菜飯，熱騰騰起鍋，米飯粒粒分明，香氣飄散，油亮可口。經典好菜，不只這道。
掀開模具，完美開箱，金字塔一刀肉，層層堆疊，視覺震撼，味覺饗宴，爌肉肥而不膩，滷得透味。
大啖美食之外，抬頭一看，奇怪怎麼用餐環境，像極了防空洞？原來餐廳，前身是一處燒紅磚的磚窯工廠。
[[業者 林坤榮]]
"有拍婚紗攝影的找上我，我跟我爸爸就覺得，這個窯有賣點，想說不然磚窯也沒落，這個窯把它改成餐廳，可以吸引一些客人。"
這處磚窯，長約78米，寬約10米，共有22個出窯口，外觀呈半圓拱型，過去一次可以燒製25萬塊紅磚，已有超過一甲子的歷史，但現在已不再燒磚，第三代接手後，苦思如何傳承，因緣際會之下，以美食注入新生命。
[[業者 林坤榮]]
"因為以前要隔絕裡面的熱能，在燒磚的時候，不要熱能散出去，所以牆壁很厚，裡面溫度很固定，外面熱，你進來覺得涼，外面冷，你進來覺得保暖。"
磚窯坑道設計，為保持內部溫度，沒想到為餐廳帶來冬暖夏涼效果，而燒磚產業，如今沒落，不燒紅磚，改燒一道道好菜，美味飄香。
更多新聞內容，請鎖定：
民視台灣台（152頻道）週日至週五晚上9:30
民視新聞台（53頻道）週二至週六凌晨1:00
Related News
