[{"@context":"https://schema.org","@type":"Article","headline":"久違的餐廳 @ 中庭 ( 灣仔香港會議展覽中心 )","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705032958.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705033484.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705033961.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705034425.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705034930.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705035467.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705035949.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705036418.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705037009.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705037576.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705037993.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705038586.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705039209.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705039743.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705040319.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705041144.jpeg"],"datePublished":"2024-06-07 00:00:00+08:00","url":"/community/detailpost/2817417a-5fcd-4152-aa01-29c1c4ed7311/中式料理/久違的餐廳-中庭-灣/A美食焚化爐/297620","author":{"@type":"Person","name":"A美食焚化爐","url":"https://www.ulifestyle.com.hk/community/user_profile/297620/A美食焚化爐"},"text":"疫情過去，年前較靜的會展中心都開始多了攪作，書展及美食博覽都是必去的節目，肚餓了當然要醫肚，好彩會展本身有餐廳，自助餐同中菜悉隨專便，今次就同太太去了中庭。\n\n\n\n\n\n係懸空的餐廳玻璃望落大堂，尤其是人來人往的日子，好有動感。\n\n中庭前菜\n\nAppertizers\n\n蔥油窩筍絲柚子蜜醋鮮淮山皮蛋豆腐\n\nCeltuce with Spring Onion Oil\nYam with Pomelo and Honey Vinegar Sauce\nBean Curd with Preserved Egg\n\n\n\n\n\n\n三款前菜是各有特色，清爽怡人有窩筍絲、甜美可口是鮮淮山，至於豆腐切成薄片，口感更滑溜，而皮蛋刴成細碎，拌和少許刴椒，食味更佳。\n\n\n\n\n\n迷你海鮮八寶冬瓜盅\n\nDouble-boiled Eight Treasures Winter Melon Seafood Soup\n\n天時暑熱，真係好啱飲冬瓜盅，原個上近一斤迷你版，真係令人大滿足，餡料又豐富，加入蟹肉、蝦、帶子、班片、燒鴨、蓮子、竹笙及鮮草菇等食材，燉到整個冬瓜盅都軟稔，最重要係有幽香的夜香花，味道鮮甜且清涼消暑。\n\n\n\n\n\n\n\n酥脆金沙羊肚菌王\n\nWok-fried Shrimp Paste Stuffed Morel Mushrooms with Salted Egg Yolk\n\n起初望落不知底蘊，原來是羊肚菌釀入蝦膠再被上一層鹹蛋黃，夠邪惡，但毫不油膩，仲有微脆口感，不錯。\n\n\n\n\n\n椒鹽金絲虎蝦\n\nDeep-fried Tiger Prawn Coated with Squid Paste and Shredded Pastry\n\n選用來自越南的虎蝦，蝦內釀咗墨魚膠，外層包裹麵條絲再炸，色澤金黃，火喉啱啱好，就連蝦殼都卜卜脆。\n\n\n\n\n\n迷迭香紅酒煎黑豚鞍\n\nPan-fried Kurobuta Pork Loin Rack with Rosemary and Red Wine Sauce\n\n軟熟的黑豚肉幾時都受歡迎，以rosemary加紅酒煮汁，多了一份酒香，肉味更形突出，真正要用刀叉享受。\n\n\n\n\n\n蝦干蝦醬肉鬆水東芥菜\n\nStir-fried Mustard Green with Dried Shrimps, Minced Pork and Shrimp Paste\n\n很有濃濃的水鄉風味，芥菜煮得好稔及入口，尤其是蝦醬帶來惹味的口感。\n\n\n\n\n\n牛肝菌焗糙米飯\n\nBaked Brown Rice with Porcini Mushrooms\n\n飯粒焗得好乾身，又有嚼口，而每啖飯都帶來牛肝菌獨有的幽香，這個單尾不簡單。\n\n\n\n\n\n菲林黑白芝麻卷蝶豆花桂香薑汁糕\n\nBlack and White Sesame Roll\nButterfly Pea, Osmanthus and Ginger Pudding\n\n甜品有童年回憶菲林黑白芝麻卷真好；而紫色的蝶豆花糕，有著桂花的香氣，入口卻是薑汁的辛香，甜度啱啱好，我鍾意。\n地址 : 灣仔港灣道1號香港會議展覽中心1樓\n \n電話 : 25827332\n \n味道 : 4 環境 : 5 服務 : 4 衛生 : 4 抵食 : 4 位置 : 4\n \n希望各位喜歡這篇文章的朋友，請在我的專頁上剔\"LIKE\"，當作小小的鼓勵吧!謝謝!\n \nhttp://www.facebook.com/foodiephilip\n\r\n #中菜 #灣仔 #香港會議展覽中心 #美食焚化爐\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"久違的餐廳 @ 中庭 ( 灣仔香港會議展覽中心 )","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705032958.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705033484.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705033961.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705034425.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705034930.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705035467.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705035949.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705036418.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705037009.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705037576.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705037993.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705038586.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705039209.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705039743.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705040319.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705041144.jpeg"],"datePublished":"2024-06-07 00:00:00+08:00","url":"/community/detailpost/2817417a-5fcd-4152-aa01-29c1c4ed7311/中式料理/久違的餐廳-中庭-灣/A美食焚化爐/297620","author":{"@type":"Person","name":"A美食焚化爐","url":"https://www.ulifestyle.com.hk/community/user_profile/297620/A美食焚化爐"},"text":"疫情過去，年前較靜的會展中心都開始多了攪作，書展及美食博覽都是必去的節目，肚餓了當然要醫肚，好彩會展本身有餐廳，自助餐同中菜悉隨專便，今次就同太太去了中庭。\n\n\n\n\n\n係懸空的餐廳玻璃望落大堂，尤其是人來人往的日子，好有動感。\n\n中庭前菜\n\nAppertizers\n\n蔥油窩筍絲柚子蜜醋鮮淮山皮蛋豆腐\n\nCeltuce with Spring Onion Oil\nYam with Pomelo and Honey Vinegar Sauce\nBean Curd with Preserved Egg\n\n\n\n\n\n\n三款前菜是各有特色，清爽怡人有窩筍絲、甜美可口是鮮淮山，至於豆腐切成薄片，口感更滑溜，而皮蛋刴成細碎，拌和少許刴椒，食味更佳。\n\n\n\n\n\n迷你海鮮八寶冬瓜盅\n\nDouble-boiled Eight Treasures Winter Melon Seafood Soup\n\n天時暑熱，真係好啱飲冬瓜盅，原個上近一斤迷你版，真係令人大滿足，餡料又豐富，加入蟹肉、蝦、帶子、班片、燒鴨、蓮子、竹笙及鮮草菇等食材，燉到整個冬瓜盅都軟稔，最重要係有幽香的夜香花，味道鮮甜且清涼消暑。\n\n\n\n\n\n\n\n酥脆金沙羊肚菌王\n\nWok-fried Shrimp Paste Stuffed Morel Mushrooms with Salted Egg Yolk\n\n起初望落不知底蘊，原來是羊肚菌釀入蝦膠再被上一層鹹蛋黃，夠邪惡，但毫不油膩，仲有微脆口感，不錯。\n\n\n\n\n\n椒鹽金絲虎蝦\n\nDeep-fried Tiger Prawn Coated with Squid Paste and Shredded Pastry\n\n選用來自越南的虎蝦，蝦內釀咗墨魚膠，外層包裹麵條絲再炸，色澤金黃，火喉啱啱好，就連蝦殼都卜卜脆。\n\n\n\n\n\n迷迭香紅酒煎黑豚鞍\n\nPan-fried Kurobuta Pork Loin Rack with Rosemary and Red Wine Sauce\n\n軟熟的黑豚肉幾時都受歡迎，以rosemary加紅酒煮汁，多了一份酒香，肉味更形突出，真正要用刀叉享受。\n\n\n\n\n\n蝦干蝦醬肉鬆水東芥菜\n\nStir-fried Mustard Green with Dried Shrimps, Minced Pork and Shrimp Paste\n\n很有濃濃的水鄉風味，芥菜煮得好稔及入口，尤其是蝦醬帶來惹味的口感。\n\n\n\n\n\n牛肝菌焗糙米飯\n\nBaked Brown Rice with Porcini Mushrooms\n\n飯粒焗得好乾身，又有嚼口，而每啖飯都帶來牛肝菌獨有的幽香，這個單尾不簡單。\n\n\n\n\n\n菲林黑白芝麻卷蝶豆花桂香薑汁糕\n\nBlack and White Sesame Roll\nButterfly Pea, Osmanthus and Ginger Pudding\n\n甜品有童年回憶菲林黑白芝麻卷真好；而紫色的蝶豆花糕，有著桂花的香氣，入口卻是薑汁的辛香，甜度啱啱好，我鍾意。\n地址 : 灣仔港灣道1號香港會議展覽中心1樓\n \n電話 : 25827332\n \n味道 : 4 環境 : 5 服務 : 4 衛生 : 4 抵食 : 4 位置 : 4\n \n希望各位喜歡這篇文章的朋友，請在我的專頁上剔\"LIKE\"，當作小小的鼓勵吧!謝謝!\n \nhttp://www.facebook.com/foodiephilip\n\r\n #中菜 #灣仔 #香港會議展覽中心 #美食焚化爐\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1718705032958.jpeg","creator":{"@type":"Person","name":"A美食焚化爐"}}]