[{"@context":"https://schema.org","@type":"Article","headline":"元朗｜翻新西餐廳。寶石餐廳","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038624174.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038624582.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038624733.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038624949.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038625202.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038625790.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038626093.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038626301.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038626509.jpeg"],"datePublished":"2024-10-04 18:46:59+08:00","url":"/community/detailpost/29fb3ada-aadf-4b44-a6f4-79b5519e7da9/打卡熱點/EatToBeJOY/576522","author":{"@type":"Person","name":"EatToBeJOY","url":"https://www.ulifestyle.com.hk/community/user_profile/576522/EatToBeJOY"},"text":"寶石餐廳大翻新,除左由以前既紅磚牆改做白色之外,內在環境亦都變得浪漫舒適,而食物亦都變得多款式,吾再只有据扒,仲有其他特色西餐｡\n\n2人晚餐 $498\n套餐跟餐湯､麵包､2款前菜､2款主食､甜品､飲品,好齊全!\n\n估吾到餐湯同麵包都同樣高質,麵包有烘脆左既黑糖包同好軟熟既餐包,黑糖包自身帶甜味,初時食以為入面加左提子乾｡\n\n是日餐湯系甘筍湯,甘筍湯好濃郁､傑身,加左忌廉變得更香｡\n\n前菜｢醃製刁草挪威三文魚｣\n三文魚幾大片,用刁草醃製過,刁草幾濃郁,再加左啲橄欖油,食落味道幾fresh｡\n\n胡麻核桃煙肉羅馬生菜沙律\n胡麻醬配沙律菜,旁邊加左啲蜜糖核桃幾好食｡\n\n炭燒牛肉眼扒\n肉眼扒揀左5成熟,不過個人覺得似3-4成熟,中間有啲位置比較鮮紅,本身塊牛扒肉質吾錯,肉質幾嫩,帶有牛味,炭燒味吾太出,跟好香濃既胡椒汁,仲有薯菜｡\n\n墨西哥辣豬腩片配麥比得包\n幾有特色既一道菜式,亦系2道之中較為喜歡｡豬腩肉以墨西哥風格呈現,醬汁入味,豬腩肉煮得非常淋,配上芒果莎莎,跟麥比得包夾埋一齊食幾match｡\n\n意大利士多啤梨奶凍\n奶凍入口幾滑,幾香牛奶味,但未去到濃郁,士多啤梨醬吾會太重｡\n\n百香果乳酪\n呢個比想像中好食,比起奶凍味道會偏酸,所以建議放最後食｡乳酪質感偏固體狀,吾系一般好稀個種,所以幾有口感,乳酪本身吾系好酸,系加左百香果令酸味增加,所以更好食!\n\n#打卡美食 #UCreator #hkfood #foodiehk #hkfoodblogger #元朗美食 #西餐 #社群請睇戲 #轉季好物 #ok即刻有"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"元朗｜翻新西餐廳。寶石餐廳","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038624174.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038624582.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038624733.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038624949.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038625202.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038625790.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038626093.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038626301.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038626509.jpeg"],"datePublished":"2024-10-04 18:46:59+08:00","url":"/community/detailpost/29fb3ada-aadf-4b44-a6f4-79b5519e7da9/打卡熱點/EatToBeJOY/576522","author":{"@type":"Person","name":"EatToBeJOY","url":"https://www.ulifestyle.com.hk/community/user_profile/576522/EatToBeJOY"},"text":"寶石餐廳大翻新,除左由以前既紅磚牆改做白色之外,內在環境亦都變得浪漫舒適,而食物亦都變得多款式,吾再只有据扒,仲有其他特色西餐｡\n\n2人晚餐 $498\n套餐跟餐湯､麵包､2款前菜､2款主食､甜品､飲品,好齊全!\n\n估吾到餐湯同麵包都同樣高質,麵包有烘脆左既黑糖包同好軟熟既餐包,黑糖包自身帶甜味,初時食以為入面加左提子乾｡\n\n是日餐湯系甘筍湯,甘筍湯好濃郁､傑身,加左忌廉變得更香｡\n\n前菜｢醃製刁草挪威三文魚｣\n三文魚幾大片,用刁草醃製過,刁草幾濃郁,再加左啲橄欖油,食落味道幾fresh｡\n\n胡麻核桃煙肉羅馬生菜沙律\n胡麻醬配沙律菜,旁邊加左啲蜜糖核桃幾好食｡\n\n炭燒牛肉眼扒\n肉眼扒揀左5成熟,不過個人覺得似3-4成熟,中間有啲位置比較鮮紅,本身塊牛扒肉質吾錯,肉質幾嫩,帶有牛味,炭燒味吾太出,跟好香濃既胡椒汁,仲有薯菜｡\n\n墨西哥辣豬腩片配麥比得包\n幾有特色既一道菜式,亦系2道之中較為喜歡｡豬腩肉以墨西哥風格呈現,醬汁入味,豬腩肉煮得非常淋,配上芒果莎莎,跟麥比得包夾埋一齊食幾match｡\n\n意大利士多啤梨奶凍\n奶凍入口幾滑,幾香牛奶味,但未去到濃郁,士多啤梨醬吾會太重｡\n\n百香果乳酪\n呢個比想像中好食,比起奶凍味道會偏酸,所以建議放最後食｡乳酪質感偏固體狀,吾系一般好稀個種,所以幾有口感,乳酪本身吾系好酸,系加左百香果令酸味增加,所以更好食!\n\n#打卡美食 #UCreator #hkfood #foodiehk #hkfoodblogger #元朗美食 #西餐 #社群請睇戲 #轉季好物 #ok即刻有"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1728038624174.jpeg","creator":{"@type":"Person","name":"EatToBeJOY"}}]