バターを挟んだ パイナップルパン 菠蘿油 Pineapple bun with Butter

燊啟峰 Chun Kai Fung

2013年畢業於香港理工大學設計學院視覺傳意設計系（榮譽文學士）。畢業後曾任研究助理、平面設計師及插畫師，主要負責品牌設計、包裝設計及書籍設計。其作品曾獲得 DFA Design for Asia Awards、German Design Award Winner 等多個本地及國際獎項與提名。

2017年創立翻滾出版（FLIP & ROLL），主力推動孔版油印、紙品研發及自主出版，並策劃相關工作坊與展覽。目前除負責翻滾出版的業務及插畫工作外，亦於香港兆基創意書院擔任兼職導師。

Chun graduated from the Hong Kong Polytechnic University with a Bachelor of Arts (Hons) in Visual Communication Design in 2013. After graduation, he worked as a research assistant, graphic designer, and illustrator, responsible for brand design, packaging design, and book design. His works have received international recognition, including the DFA Design for Asia Awards and the German Design Award Winner.

In 2017, Chun founded FLIP & ROLL, a graphic design and independent publishing studio focusing on book production, self-publishing, paper product development, workshops, and exhibitions. Currently, in addition to managing the studio and working as an illustrator, he also serves as a part-time tutor at HKICC Lee Shau Kee School of Creativity.

呂嘉俊 Lui Ka Chun

資深傳媒人，前《飲食男女》執行編輯，「字字研究所」創辦人，同時經營出版社及以飲食為主題的書店。熱衷研究各地飲食文化，鍾情文字與書本。著有《好好吃飯》和《味覺香港》，並曾編輯出版《香港人食香港菜》、《本土情味——香港百年飲食口述歷史》等書。

Lui Ka Chun is a seasoned media professional and former Managing Editor of Eat & Travel Weekly. He is the founder of Word by Word Collective Limited, an independent publishing house and bookstore specializing in food history and culture.

Passionate about books, writing, and global culinary traditions, he is the author of Eat Well and The Taste of Hong Kong. He has also edited and published books including a Hong Kong farm-to-table recipe book and an oral history collection on Hong Kong’s culinary heritage.