[{"@context":"https://schema.org","@type":"Article","headline":"【廚魔】一間非常適合慶祝🍾的米芝蓮二星Fine Dining","image":["https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681643932.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681643989.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681644055.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681644129.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681644240.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681644316.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681644462.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681644584.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681644748.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681644886.jpeg"],"datePublished":"2024-05-14 18:18:20+08:00","url":"/community/detailpost/6c05fb2a-07e6-467b-918b-156e33220aa2/打卡熱點/jas_travelling/669803","author":{"@type":"Person","name":"jas_travelling","url":"https://www.ulifestyle.com.hk/community/user_profile/669803/jas_travelling"},"text":"今次的餐單是【The Artist】\n將不同畫作🖼️製成一系列不同菜式\n\n一開始以80年代花露水浸泡的毛巾清潔雙手\n然後進入前菜\n\n第1️⃣道菜: Soup By Andy\n以ANDY WARHOL名作CAMPBELL'S SOUP CANS作設計靈感\n開胃菜是四款以金寶湯作主題的湯,以五行擺盤分別是蕃茄凍湯､海膽粟米湯､洋蔥湯､蘑菇湯\nP.S. 蕃茄凍湯會經過煙燻,開胃菜酸酸甜甜,好好味\n\n第2️⃣道菜: DOGS PLAYING MAHJONG\n取材自DOGS PLAYING POKERS之畫作\n是麻雀形狀的帶子刺身\n最特別是餐具以麻雀的形式收藏,要以智慧尋找餐具🍴\n\n第3️⃣道菜: POLLOCK POLLOCK\n以JACKSON POLLOCK抽象風畫作靈感\n是明太子鱈魚麵條小小一份回味無窮\n\n第4️⃣ 道菜: 酸種蒸饅頭\n沾葵花籽油和陳醋醬,有種中西合璧的感覺\n\n第5️⃣道菜: 分子料理小籠包 (要額外➕$90)\n第一眼以為是1粒鹹蛋黃,中間的爆漿湯品很濃郁,但總括而言不算太驚喜\n\n第6️⃣道菜: CHICKEN PICASSO\n畢加索風格的名畫｢雞｣\n炸雞翅釀彩椒和芝士醬,更以麵粉製作出雞屁股,把整個雞的形狀重塑出來\n\n第7️⃣道菜: 主菜-AUTUMNAL CANNIBALISM\n鴨胸肉版本的威靈頓,與前菜相比,主菜味道不算很驚艷,100年的老餐刀很有意思,但很難切開鴨胸威靈頓\n\n第8️⃣道菜: 甜品-THE STARRY NIGHT\n以VAN GOGH無人不曉的名作THE STARRY NIGHT 靈感創作的甜品\n以蝶豆花和荔枝製作而的乳酪出色地把名畫重現眼前\n\n最後餐廳為慶祝周年紀念的我們送上繪製了特定字句的三款TEAM LAB幻彩風格朱古力小甜點,以及超特大懷舊賀年糖果盒,任我們享用,結束First Fine Dining experience 🔚\n\n📍📍📍📍\n廚魔 (中環)\n中環砵典乍街45號H Code 1樓\n\n#UCreator #打卡美食 #米芝蓮推介 #香港美食 #hkfoodie #hkfood #hkfoodblogger #hkfoodlover #hkfoodies"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"【廚魔】一間非常適合慶祝🍾的米芝蓮二星Fine Dining","image":["https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681643932.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681643989.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681644055.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681644129.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681644240.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681644316.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681644462.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681644584.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681644748.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681644886.jpeg"],"datePublished":"2024-05-14 18:18:20+08:00","url":"/community/detailpost/6c05fb2a-07e6-467b-918b-156e33220aa2/打卡熱點/jas_travelling/669803","author":{"@type":"Person","name":"jas_travelling","url":"https://www.ulifestyle.com.hk/community/user_profile/669803/jas_travelling"},"text":"今次的餐單是【The Artist】\n將不同畫作🖼️製成一系列不同菜式\n\n一開始以80年代花露水浸泡的毛巾清潔雙手\n然後進入前菜\n\n第1️⃣道菜: Soup By Andy\n以ANDY WARHOL名作CAMPBELL'S SOUP CANS作設計靈感\n開胃菜是四款以金寶湯作主題的湯,以五行擺盤分別是蕃茄凍湯､海膽粟米湯､洋蔥湯､蘑菇湯\nP.S. 蕃茄凍湯會經過煙燻,開胃菜酸酸甜甜,好好味\n\n第2️⃣道菜: DOGS PLAYING MAHJONG\n取材自DOGS PLAYING POKERS之畫作\n是麻雀形狀的帶子刺身\n最特別是餐具以麻雀的形式收藏,要以智慧尋找餐具🍴\n\n第3️⃣道菜: POLLOCK POLLOCK\n以JACKSON POLLOCK抽象風畫作靈感\n是明太子鱈魚麵條小小一份回味無窮\n\n第4️⃣ 道菜: 酸種蒸饅頭\n沾葵花籽油和陳醋醬,有種中西合璧的感覺\n\n第5️⃣道菜: 分子料理小籠包 (要額外➕$90)\n第一眼以為是1粒鹹蛋黃,中間的爆漿湯品很濃郁,但總括而言不算太驚喜\n\n第6️⃣道菜: CHICKEN PICASSO\n畢加索風格的名畫｢雞｣\n炸雞翅釀彩椒和芝士醬,更以麵粉製作出雞屁股,把整個雞的形狀重塑出來\n\n第7️⃣道菜: 主菜-AUTUMNAL CANNIBALISM\n鴨胸肉版本的威靈頓,與前菜相比,主菜味道不算很驚艷,100年的老餐刀很有意思,但很難切開鴨胸威靈頓\n\n第8️⃣道菜: 甜品-THE STARRY NIGHT\n以VAN GOGH無人不曉的名作THE STARRY NIGHT 靈感創作的甜品\n以蝶豆花和荔枝製作而的乳酪出色地把名畫重現眼前\n\n最後餐廳為慶祝周年紀念的我們送上繪製了特定字句的三款TEAM LAB幻彩風格朱古力小甜點,以及超特大懷舊賀年糖果盒,任我們享用,結束First Fine Dining experience 🔚\n\n📍📍📍📍\n廚魔 (中環)\n中環砵典乍街45號H Code 1樓\n\n#UCreator #打卡美食 #米芝蓮推介 #香港美食 #hkfoodie #hkfood #hkfoodblogger #hkfoodlover #hkfoodies"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-1-1-CR-1-RB-1/post_1715681643932.jpeg","creator":{"@type":"Person","name":"jas_travelling"}}]