[{"@context":"https://schema.org","@type":"Article","headline":"誠品書局裡的秘密法式小酒館🥂🌃","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077195064.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077195193.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077195324.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077195446.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077195581.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077195711.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077195824.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077195941.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077196080.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077196157.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077196308.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077196440.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077196515.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077196660.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077196726.jpeg"],"datePublished":"2026-02-14 21:55:40+08:00","url":"/community/detailpost/587644ed-ab74-4398-8503-5c48676a5446/香港攻略/誠品書局裡的秘密法式/eunicep/48879","author":{"@type":"Person","name":"eunicep","url":"https://www.ulifestyle.com.hk/community/user_profile/48879/eunicep"},"text":"銅鑼灣希慎廣場的誠品是一個將閱讀､藝術､音樂､設計與生活風格融為一體的文化空間,這間低調現代小酒館Noir Modern Bistro隱藏於書店一隅內,小店透過深沉的黑色基底､溫潤的原木材質與冷冽的金屬銀點綴,營造出神秘型格氛圍,店外的層層書架,襯托牆上的藝術壁畫,延伸書店文藝氛圍,餐牌主打新派日菜,混有不少法餐影子,將傳統風味以現代手法重新演繹｡\n柚子醋茄子 $68\n茄子口感柔滑軟綿,盡吸柚子醋的酸甜果香和黑芝麻醬汁的深層麻香,加上脆片點綴,清爽開胃,喚醒沉睡的味蕾｡\n烤味噌椰菜 $68\n鋪滿巴馬臣芝士芝士碎屑,熱力令芝士溶化,椰菜經過烘烤後外脆內軟,牢牢抓住黏稠濃厚的味噌蛋黃醬｡\n死佬炸雞 $58\n炸雞脆漿加入啤酒,因為啤酒是充滿氣泡的液體,可以讓粉漿變膨鬆,炸起來就會特別鬆脆,選用油脂分布均勻的北海道雞肉,嫩滑多汁,配合微酸的涼拌菜絲,中和炸物的油膩感｡\n油封鴨烤飯 $228\nDuck confit起源於法國傳統保存食材的方法而延伸出來的一道經典手工菜式,鴨脾先經過醃製,再泡浸於鴨油中,配以低溫慢煮的手法來保留飽滿肉汁,鴨脾夠大隻厚肉,肉質細嫩鬆軟,一刀切下隨即骨肉分離,以鑄鐵鍋上桌從頭吃到底都可保持熱度,飯面鋪滿了海量青蔥,米飯粒粒分明,煮至軟硬適中,混合風乾豬面頰肉及辣肉腸炒香,口味略帶辛辣｡\n#新派日菜 #油封鴨烤飯 #銅鑼灣誠品 #生活一點甜 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"誠品書局裡的秘密法式小酒館🥂🌃","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077195064.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077195193.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077195324.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077195446.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077195581.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077195711.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077195824.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077195941.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077196080.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077196157.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077196308.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077196440.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077196515.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077196660.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077196726.jpeg"],"datePublished":"2026-02-14 21:55:40+08:00","url":"/community/detailpost/587644ed-ab74-4398-8503-5c48676a5446/香港攻略/誠品書局裡的秘密法式/eunicep/48879","author":{"@type":"Person","name":"eunicep","url":"https://www.ulifestyle.com.hk/community/user_profile/48879/eunicep"},"text":"銅鑼灣希慎廣場的誠品是一個將閱讀､藝術､音樂､設計與生活風格融為一體的文化空間,這間低調現代小酒館Noir Modern Bistro隱藏於書店一隅內,小店透過深沉的黑色基底､溫潤的原木材質與冷冽的金屬銀點綴,營造出神秘型格氛圍,店外的層層書架,襯托牆上的藝術壁畫,延伸書店文藝氛圍,餐牌主打新派日菜,混有不少法餐影子,將傳統風味以現代手法重新演繹｡\n柚子醋茄子 $68\n茄子口感柔滑軟綿,盡吸柚子醋的酸甜果香和黑芝麻醬汁的深層麻香,加上脆片點綴,清爽開胃,喚醒沉睡的味蕾｡\n烤味噌椰菜 $68\n鋪滿巴馬臣芝士芝士碎屑,熱力令芝士溶化,椰菜經過烘烤後外脆內軟,牢牢抓住黏稠濃厚的味噌蛋黃醬｡\n死佬炸雞 $58\n炸雞脆漿加入啤酒,因為啤酒是充滿氣泡的液體,可以讓粉漿變膨鬆,炸起來就會特別鬆脆,選用油脂分布均勻的北海道雞肉,嫩滑多汁,配合微酸的涼拌菜絲,中和炸物的油膩感｡\n油封鴨烤飯 $228\nDuck confit起源於法國傳統保存食材的方法而延伸出來的一道經典手工菜式,鴨脾先經過醃製,再泡浸於鴨油中,配以低溫慢煮的手法來保留飽滿肉汁,鴨脾夠大隻厚肉,肉質細嫩鬆軟,一刀切下隨即骨肉分離,以鑄鐵鍋上桌從頭吃到底都可保持熱度,飯面鋪滿了海量青蔥,米飯粒粒分明,煮至軟硬適中,混合風乾豬面頰肉及辣肉腸炒香,口味略帶辛辣｡\n#新派日菜 #油封鴨烤飯 #銅鑼灣誠品 #生活一點甜 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1771077195064.jpeg","creator":{"@type":"Person","name":"eunicep"}}]