[{"@context":"https://schema.org","@type":"Article","headline":"✨ 尖沙咀鐵板燒· 即席鐵板畫超驚喜！","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202601/683068/20260126/hls/post_detail_1769416426572.m3u8"],"datePublished":"2026-01-26 16:33:52+08:00","url":"/community/detailpost/06ef0a2c-3d90-4756-b632-d494d0eb57e1/日式料理/尖沙咀鐵板燒-即席鐵/cowing_foodie/683068","author":{"@type":"Person","name":"cowing_foodie","url":"https://www.ulifestyle.com.hk/community/user_profile/683068/cowing_foodie"},"text":"😙 呢間尖沙咀高級鐵板燒一直係我願望清單餐廳,獨立房間,私隱度極高,環境仲好開揚舒服｡小龍師傅手勢好又好客,會主動介紹食材同埋煮法,仲會講下生活日常,用餐過程真係好愉快!\n\n😍 惠顧套餐仲可以免費請師傅喺鐵板畫出心水圖案,真係驚喜滿分!師傅知今個月我生日,即刻幫我搵圖片畫出我心愛嘅月野兔,仲加多幾粒心心比我,超有heart❣️\n\n🥗 柚子椰菜沙律\n沙律菜加入蓮蓬片,配搭柚子醋,口感爽爽脆脆,味道清新｡\n\n🥗 前菜 \n磯煮鮑魚·芥辣八爪魚·合桃小魚乾\n最特別嘅係自家製嘅磯煮鮑魚,帶一點甜味,肉質軟腍入味｡\n\n🇯🇵 北海道帶子\n帶子以鮮海草昆布湯提鮮,加入鹽､胡椒､牛油,帶子嘅鮮甜口感就會更加突出｡\n\n🐟 銀鱈魚\n師傅巧妙地將魚皮煎成小山丘狀定型,魚皮脆卜卜口感好似薯片咁,銀鱈魚魚油豐富,滋味滿滿｡\n\n🪿 法國鵝肝多士\n鵝肝煎至外焦內嫩,師傅仲建議我哋加少少12年陳釀意大利黑醋/黑松露黑醋提鮮解膩,\n味道層次更豐富｡\n\n🐑 紐西蘭羊架\n肥瘦均勻,肉質軟嫩,師傅即席加入白蘭地表演火爆場面,真係好震撼呀!羊架仲搭配左蓮藕片､番薯片同杏花菇片作伴碟｡\n\n🥬 季節野菜及炒雜菜\n炒雜菜加入櫻花蝦提鮮,蔬菜保持爽脆度,中和鐵板燒嘅油膩感｡\n\n🍚 蝦乾蟹籽炒飯\n師傅首先將材料堆放成心形,再將心形炒飯炒至乾身,加入櫻花蝦及蟹籽豐富口感仲增加香氣同咸香味｡\n\n🥣 海鮮𩶘魚湯+昆布豆腐\n鮮味嘅𩶘魚湯加入大蜆､豆腐､昆布,飲落暖笠笠,好味道｡\n\n🌱 抹茶奶凍\n抹茶味非常濃郁,奶凍滑捋捋,甜度剛好｡\n\n💰 價格:$1788/2位用餐價(人均$600+)\n✨ 呢度18:00前埋單仲有六六折優惠,性價比極高!\n\n@teppan_chiu_teppanyaki\n餐廳:十四代鐵板超\n尖沙咀麼地道66號尖沙咀中心UG樓51號舖\n\n🐮 #cowing吃在尖沙咀\n#hkkol #852kol #hkinfluencer #hongkongfoodie #十四代鐵板超 #尖沙咀美食#慶生餐廳\n\n#食飽過馬年 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"✨ 尖沙咀鐵板燒· 即席鐵板畫超驚喜！","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202601/683068/20260126/hls/post_detail_1769416426572.m3u8"],"datePublished":"2026-01-26 16:33:52+08:00","url":"/community/detailpost/06ef0a2c-3d90-4756-b632-d494d0eb57e1/日式料理/尖沙咀鐵板燒-即席鐵/cowing_foodie/683068","author":{"@type":"Person","name":"cowing_foodie","url":"https://www.ulifestyle.com.hk/community/user_profile/683068/cowing_foodie"},"text":"😙 呢間尖沙咀高級鐵板燒一直係我願望清單餐廳,獨立房間,私隱度極高,環境仲好開揚舒服｡小龍師傅手勢好又好客,會主動介紹食材同埋煮法,仲會講下生活日常,用餐過程真係好愉快!\n\n😍 惠顧套餐仲可以免費請師傅喺鐵板畫出心水圖案,真係驚喜滿分!師傅知今個月我生日,即刻幫我搵圖片畫出我心愛嘅月野兔,仲加多幾粒心心比我,超有heart❣️\n\n🥗 柚子椰菜沙律\n沙律菜加入蓮蓬片,配搭柚子醋,口感爽爽脆脆,味道清新｡\n\n🥗 前菜 \n磯煮鮑魚·芥辣八爪魚·合桃小魚乾\n最特別嘅係自家製嘅磯煮鮑魚,帶一點甜味,肉質軟腍入味｡\n\n🇯🇵 北海道帶子\n帶子以鮮海草昆布湯提鮮,加入鹽､胡椒､牛油,帶子嘅鮮甜口感就會更加突出｡\n\n🐟 銀鱈魚\n師傅巧妙地將魚皮煎成小山丘狀定型,魚皮脆卜卜口感好似薯片咁,銀鱈魚魚油豐富,滋味滿滿｡\n\n🪿 法國鵝肝多士\n鵝肝煎至外焦內嫩,師傅仲建議我哋加少少12年陳釀意大利黑醋/黑松露黑醋提鮮解膩,\n味道層次更豐富｡\n\n🐑 紐西蘭羊架\n肥瘦均勻,肉質軟嫩,師傅即席加入白蘭地表演火爆場面,真係好震撼呀!羊架仲搭配左蓮藕片､番薯片同杏花菇片作伴碟｡\n\n🥬 季節野菜及炒雜菜\n炒雜菜加入櫻花蝦提鮮,蔬菜保持爽脆度,中和鐵板燒嘅油膩感｡\n\n🍚 蝦乾蟹籽炒飯\n師傅首先將材料堆放成心形,再將心形炒飯炒至乾身,加入櫻花蝦及蟹籽豐富口感仲增加香氣同咸香味｡\n\n🥣 海鮮𩶘魚湯+昆布豆腐\n鮮味嘅𩶘魚湯加入大蜆､豆腐､昆布,飲落暖笠笠,好味道｡\n\n🌱 抹茶奶凍\n抹茶味非常濃郁,奶凍滑捋捋,甜度剛好｡\n\n💰 價格:$1788/2位用餐價(人均$600+)\n✨ 呢度18:00前埋單仲有六六折優惠,性價比極高!\n\n@teppan_chiu_teppanyaki\n餐廳:十四代鐵板超\n尖沙咀麼地道66號尖沙咀中心UG樓51號舖\n\n🐮 #cowing吃在尖沙咀\n#hkkol #852kol #hkinfluencer #hongkongfoodie #十四代鐵板超 #尖沙咀美食#慶生餐廳\n\n#食飽過馬年 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://video-playback.ulifestyle.com.hk/ul/converts/202601/683068/20260126/hls/post_detail_1769416426572.m3u8","creator":{"@type":"Person","name":"cowing_foodie"}}]