阿四（梁敏兒）與阿德（陳永德）來自香港，在某次旅行中愛上臺東，因而移居至此，至今已八年。兩人有感於香港受到速食文化影響，很多傳統點心因製程費工而漸漸式微，因此以道地的港式手藝，運用臺東美好的物產，找回他們記憶中的滋味。

代表料理│雞屎藤茶果（清明仔）
雞屎藤茶果又稱「清明仔」，外型烏黑，是香港清明節祭祖點心，2014年被列入非物質文化遺產。生長在農園或溪流一帶，經常被當成雜草砍掉的雞屎藤，經過採集、洗淨、搗碎、壓煮等工序，與台東在地種植的圓糯米米粉和花生混合、搓揉、滾圓、炊煮，搖身一變成了喚醒兩代記憶的話題與料理。

「好港覺帶著臺東土地孕育出的食材，把香港非物質文化遺產的技藝帶到臺北的未來餐桌。像媽媽帶領著小孩一樣，一代一代的把傳統記憶帶到未來。」

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Yirga Tt
Leung Man Yee and Chen Wing Tak are from Hong Kong and fell in love with Taitung during a trip, leading them to move there eight years ago. They noticed that traditional dim sum was gradually disappearing in Hong Kong due to the influence of fast food culture and expensive production costs, so they use authentic Hong Kong-style techniques and Taitung's great produce to bring back the flavors of their memories, founding "Yirga Tt".

Skunkvine Dumplings
Skunkvine Dumplings, also known as "Ching Ming Zai," is a traditional snack eaten during the Ching Ming Festival in Hong Kong. It is dark in appearance and was recognized as an intangible cultural heritage in 2014. Growing in farms or near streams, Skunkvine is often considered a weed and is frequently cut down. However, through processes such as harvesting, washing, grinding, and boiling, it is transformed into a topic of discussion and a culinary delight when mixed with locally grown round glutinous rice flour and peanuts from Taitung. The mixture is kneaded, rolled into balls, and cooked, awakening memories spanning generations.

"Yirga Tt brings ingredients nurtured by the land of Taitung and introduces the culinary techniques of Hong Kong's intangible cultural heritage to the future dining table in Taipei. Like a mother leading her child, we pass down traditional memories from one generation to the next, bringing them into the future."

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