[{"@context":"https://schema.org","@type":"Article","headline":"米芝蓮星級總廚主理•高質6道菜fine dinning","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917896248.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917895445.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917897000.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917897567.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917896699.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917898811.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917897705.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917899123.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917900343.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917900065.jpeg"],"datePublished":"2024-02-14 21:38:44+08:00","url":"/community/detailpost/3855dddb-99e1-4fbe-9b76-d832c517940b/西式美食/Travelaroundhk/597367","author":{"@type":"Person","name":"Travelaroundhk","url":"https://www.ulifestyle.com.hk/community/user_profile/597367"},"text":"【中環•Ami】\n\n曾掌舵米芝蓮一星餐廳的總廚 Nicolas boutin 與主廚 Léa Cantalloube 攜手合作，打造於 @ami難忘的叢林美食之旅。餐廳內採用溫暖柔和燈光，充滿藝術氛圍，洋溢輕鬆氛圍\n\n✨Seasonal Tasting Menu✨\n6 courses ($1388)\n\n🌟Starter\n頭盤以蛋殼造型的器皿盛載，內里有蜆肉，配上切粒的芹菜頭，醬汁則採用採用龍蒿、蘋果蓉🍎檸檬汁🍋等調配而成，還帶有點煙薰味道，口感味道均十分豐富\n\n🌟 Lobster\n採用來自加拿大的龍蝦🦞其特別之處是底下配有兩層啫喱，一層採用龍蝦汁製成，另一層則以蕃茄清湯製成🍅上面放有青瓜片🥒青蘋果片等，配上finger lime，食落味道清甜清新\n\n🌟 Mushroom Soup\n呢個湯真系好出色❗️選用大量來自法國巴黎的button mushroom 🍄，再加上少量cream混合而成。上層打成泡狀🫧，下層則製成蘑菇custard，建議由上層𢳂到下層食🥄同時enjoy兩個texture，再配上採用真菇及黑椒製成的蘑菇卷同食，蘑菇味道十分濃郁😍\n\n🌟 Toothfish\nToothfish以紅酒汁醃制🐟底下配上紅菜頭及Red wine sauce🍷令外層帶有紅色，慢煮而成，食落口感軟嫩\n\n🌟 Abalone\n選用南非鮑魚，底下配上港式臘腸，蓮藕粒、四季豆🫛上面配上櫻花蝦🦐海蘆筍，醬汁質已煮鮑魚汁及龍蝦混合製成🇭🇰甚有港式風味\n\n🌟 Wild boar loin (Main Course)\n軟嫩的豬柳🐷外層用上印度式傳統乳酪lassi，醃了兩日令外層的纖維軟化，配上焦糖汁及黑椒汁🌶️後勁帶點微辣味\n\n🌟 Japanese A4 wagyu beef tenderloin (supplement $198) (Main Course)\n日本A4和牛牛柳，配上洋蔥汁🧅，肉質細膩，油花細緻均勻，牛肉味香濃，食落口感非常軟嫩，入口即溶\n\n🌟 Black forest \n甜品用上66%milk chocolate🍫配上櫻桃🍒及雲呢拿雪糕🍦加上聖誕樹造型的朱古力作裝飾🎄更顯節日氣氛\n\nPetit Fours有餐廳招牌的橙朱古力條🍫及Madeleine，充滿柑橘果香，為這這頓飯畫上完美的句號\n\n🌟 Fascination\n呢杯Whiskey base cocktail，配上新鮮raspberry、檸檬🍋加上earl grey tea浸嘅橙酒，味道甜甜地酸酸地，好Refreshing，啱哂女仔飲\n\n🌟 Delight\n以Vodka作基調 cocktail，打開蓋充滿煙薰味道，配上鮮檸汁、蘋果汁🍎迷迭香等，味道同樣都系好清新\n\n😋必食指數：9/10\n🌇餐廳環境：9/10\n⚓️服務態度：9/10\n😺回頭指數：9/10\n\n📍Ami\n中環遮打道16-20號歷山大廈3樓302號鋪#UCreator #西餐廳 #打卡美食 #港島美食 #Foodie #假期推介 #香港美食 #社群生日快樂 #社群相聚 #生活足跡 #全民打卡企劃 #finedining "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"米芝蓮星級總廚主理•高質6道菜fine dinning","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917896248.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917895445.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917897000.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917897567.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917896699.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917898811.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917897705.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917899123.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917900343.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917900065.jpeg"],"datePublished":"2024-02-14 21:38:44+08:00","url":"/community/detailpost/3855dddb-99e1-4fbe-9b76-d832c517940b/西式美食/Travelaroundhk/597367","author":{"@type":"Person","name":"Travelaroundhk","url":"https://www.ulifestyle.com.hk/community/user_profile/597367"},"text":"【中環•Ami】\n\n曾掌舵米芝蓮一星餐廳的總廚 Nicolas boutin 與主廚 Léa Cantalloube 攜手合作，打造於 @ami難忘的叢林美食之旅。餐廳內採用溫暖柔和燈光，充滿藝術氛圍，洋溢輕鬆氛圍\n\n✨Seasonal Tasting Menu✨\n6 courses ($1388)\n\n🌟Starter\n頭盤以蛋殼造型的器皿盛載，內里有蜆肉，配上切粒的芹菜頭，醬汁則採用採用龍蒿、蘋果蓉🍎檸檬汁🍋等調配而成，還帶有點煙薰味道，口感味道均十分豐富\n\n🌟 Lobster\n採用來自加拿大的龍蝦🦞其特別之處是底下配有兩層啫喱，一層採用龍蝦汁製成，另一層則以蕃茄清湯製成🍅上面放有青瓜片🥒青蘋果片等，配上finger lime，食落味道清甜清新\n\n🌟 Mushroom Soup\n呢個湯真系好出色❗️選用大量來自法國巴黎的button mushroom 🍄，再加上少量cream混合而成。上層打成泡狀🫧，下層則製成蘑菇custard，建議由上層𢳂到下層食🥄同時enjoy兩個texture，再配上採用真菇及黑椒製成的蘑菇卷同食，蘑菇味道十分濃郁😍\n\n🌟 Toothfish\nToothfish以紅酒汁醃制🐟底下配上紅菜頭及Red wine sauce🍷令外層帶有紅色，慢煮而成，食落口感軟嫩\n\n🌟 Abalone\n選用南非鮑魚，底下配上港式臘腸，蓮藕粒、四季豆🫛上面配上櫻花蝦🦐海蘆筍，醬汁質已煮鮑魚汁及龍蝦混合製成🇭🇰甚有港式風味\n\n🌟 Wild boar loin (Main Course)\n軟嫩的豬柳🐷外層用上印度式傳統乳酪lassi，醃了兩日令外層的纖維軟化，配上焦糖汁及黑椒汁🌶️後勁帶點微辣味\n\n🌟 Japanese A4 wagyu beef tenderloin (supplement $198) (Main Course)\n日本A4和牛牛柳，配上洋蔥汁🧅，肉質細膩，油花細緻均勻，牛肉味香濃，食落口感非常軟嫩，入口即溶\n\n🌟 Black forest \n甜品用上66%milk chocolate🍫配上櫻桃🍒及雲呢拿雪糕🍦加上聖誕樹造型的朱古力作裝飾🎄更顯節日氣氛\n\nPetit Fours有餐廳招牌的橙朱古力條🍫及Madeleine，充滿柑橘果香，為這這頓飯畫上完美的句號\n\n🌟 Fascination\n呢杯Whiskey base cocktail，配上新鮮raspberry、檸檬🍋加上earl grey tea浸嘅橙酒，味道甜甜地酸酸地，好Refreshing，啱哂女仔飲\n\n🌟 Delight\n以Vodka作基調 cocktail，打開蓋充滿煙薰味道，配上鮮檸汁、蘋果汁🍎迷迭香等，味道同樣都系好清新\n\n😋必食指數：9/10\n🌇餐廳環境：9/10\n⚓️服務態度：9/10\n😺回頭指數：9/10\n\n📍Ami\n中環遮打道16-20號歷山大廈3樓302號鋪#UCreator #西餐廳 #打卡美食 #港島美食 #Foodie #假期推介 #香港美食 #社群生日快樂 #社群相聚 #生活足跡 #全民打卡企劃 #finedining "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1707917896248.jpeg","creator":{"@type":"Person","name":"Travelaroundhk"}}]