[{"@context":"https://schema.org","@type":"Article","headline":"K11 Musea|米芝蓮名廚主理泰國菜","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310128083.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310111324.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310111746.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310111801.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310111848.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310111903.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310111953.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310112180.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310112396.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310112292.png"],"datePublished":"2023-09-10 09:42:25+08:00","url":"/community/detailpost/3cd754ec-8a11-494d-99d4-57325b606b32/打卡熱點/Foodasouly/196233","author":{"@type":"Person","name":"Foodasouly ","url":"https://www.ulifestyle.com.hk/community/user_profile/196233"},"text":"這餐廳我真係慕名而來🥰 因為由米芝蓮一星、「亞洲50最佳餐廳」第1️⃣、「世界50最佳餐廳」第1️⃣5️⃣ 嘅名廚 Ton 主理🤩，採用泰國食材，並以現代法國🇫🇷歐洲技術烹製而成，除了創意精緻的菜單外，仲有來自世界各地wine pairing🍷🥂🍶\n\n🍽️ 6 courses set dinner \n前菜: 煙燻油甘魚/卷心菜蓮藕炸泡芙波波加咖哩粉/帶子柚子泰式沙律配魚籽醬/粟米泰式沙律\n店員建議由淡至濃品嚐，油甘魚幼滑細膩，兩款泰式沙律清新帶辣，好開胃😋\n\n🥂Charles Ninot Blanc de Blancs\n\n🦐半生熟蝦配海葡萄及辣紅菜頭雪葩\n寶寶話最like 這配搭，令蝦肉彈牙鮮味提昇😌 雪葩辣辣地好特別\n\n🦪水煮蠔配四川辣椒醬牛油果醬，香蔥醬及泰國大辣椒油 \n這是要mix 埋一齊食，蠔肉飽滿鮮甜，醬汁加添幼滑惹味\n\n🥂Kunstler 2020 Riesling TROCKEN\n\n🐟甘鯛立鱗燒/炸脆豬肉蝦肉球配炸羽衣甘藍/泰國稠紅咖喱醬\n食泰國菜都有🤩，用熱油燙魚鰭，做到豎起效果，入口極為酥脆\n\n🍶純米大吟釀百十郎黑面～淡口啲適合配甘鯛\n\n🦀本地蟹肉蘑菇飯\n口感好似糯米飯，配三款醬，包括蟹膏、黑水欖、自家製是拉差醬。先食原味，然後是拉差醬，最後就是蟹膏醬。可以食到多重口廳及味道\n\n🥂小圍橘夢計劃～中國寧夏橙酒（橙皮）提子做。配海鮮再啱\n\n🥩和牛，用茴香牛油做成油封，保留油脂感及肉汁，和牛下紅酒龍眼汁，另外加聖羅勒汁，嫩滑味濃，入口即溶\n\n🍷LE DOMAINE DE TASIES BORDEAUX\n2019\n\n🥭芒果糯米飯\n黑糯米加椰漿奶油，做成黑糯米糕，上面檸檬醬、烤腰果、熟芒果，咬落軟糯，還有清新的芒果sorbet 配炒脆米\n\n🍶大吟釀純米酒，吟烏帽子\n\n🌸花色小箱內有四款甜品生果，\nChocolate caramel tart /香蕉糯米糕/紅肉火龍果/番石榴\n\n#尖沙咀美食 #米芝蓮 #k11musea #finedininghk #hkfinedining #cakeoftheday #我想試食蛋糕 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"K11 Musea|米芝蓮名廚主理泰國菜","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310128083.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310111324.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310111746.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310111801.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310111848.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310111903.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310111953.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310112180.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310112396.png","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310112292.png"],"datePublished":"2023-09-10 09:42:25+08:00","url":"/community/detailpost/3cd754ec-8a11-494d-99d4-57325b606b32/打卡熱點/Foodasouly/196233","author":{"@type":"Person","name":"Foodasouly ","url":"https://www.ulifestyle.com.hk/community/user_profile/196233"},"text":"這餐廳我真係慕名而來🥰 因為由米芝蓮一星、「亞洲50最佳餐廳」第1️⃣、「世界50最佳餐廳」第1️⃣5️⃣ 嘅名廚 Ton 主理🤩，採用泰國食材，並以現代法國🇫🇷歐洲技術烹製而成，除了創意精緻的菜單外，仲有來自世界各地wine pairing🍷🥂🍶\n\n🍽️ 6 courses set dinner \n前菜: 煙燻油甘魚/卷心菜蓮藕炸泡芙波波加咖哩粉/帶子柚子泰式沙律配魚籽醬/粟米泰式沙律\n店員建議由淡至濃品嚐，油甘魚幼滑細膩，兩款泰式沙律清新帶辣，好開胃😋\n\n🥂Charles Ninot Blanc de Blancs\n\n🦐半生熟蝦配海葡萄及辣紅菜頭雪葩\n寶寶話最like 這配搭，令蝦肉彈牙鮮味提昇😌 雪葩辣辣地好特別\n\n🦪水煮蠔配四川辣椒醬牛油果醬，香蔥醬及泰國大辣椒油 \n這是要mix 埋一齊食，蠔肉飽滿鮮甜，醬汁加添幼滑惹味\n\n🥂Kunstler 2020 Riesling TROCKEN\n\n🐟甘鯛立鱗燒/炸脆豬肉蝦肉球配炸羽衣甘藍/泰國稠紅咖喱醬\n食泰國菜都有🤩，用熱油燙魚鰭，做到豎起效果，入口極為酥脆\n\n🍶純米大吟釀百十郎黑面～淡口啲適合配甘鯛\n\n🦀本地蟹肉蘑菇飯\n口感好似糯米飯，配三款醬，包括蟹膏、黑水欖、自家製是拉差醬。先食原味，然後是拉差醬，最後就是蟹膏醬。可以食到多重口廳及味道\n\n🥂小圍橘夢計劃～中國寧夏橙酒（橙皮）提子做。配海鮮再啱\n\n🥩和牛，用茴香牛油做成油封，保留油脂感及肉汁，和牛下紅酒龍眼汁，另外加聖羅勒汁，嫩滑味濃，入口即溶\n\n🍷LE DOMAINE DE TASIES BORDEAUX\n2019\n\n🥭芒果糯米飯\n黑糯米加椰漿奶油，做成黑糯米糕，上面檸檬醬、烤腰果、熟芒果，咬落軟糯，還有清新的芒果sorbet 配炒脆米\n\n🍶大吟釀純米酒，吟烏帽子\n\n🌸花色小箱內有四款甜品生果，\nChocolate caramel tart /香蕉糯米糕/紅肉火龍果/番石榴\n\n#尖沙咀美食 #米芝蓮 #k11musea #finedininghk #hkfinedining #cakeoftheday #我想試食蛋糕 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1694310128083.png","creator":{"@type":"Person","name":"Foodasouly "}}]