[{"@context":"https://schema.org","@type":"Article","headline":"尖沙咀人氣型格酒店餐廳《The Pearl》","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1733375501393.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1733375501730.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1733375502039.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1733375502388.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1733375502704.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1733375503041.jpeg"],"datePublished":"2024-12-05 13:15:51+08:00","url":"/community/detailpost/811f2679-d30a-48c6-b3e2-940d0e724519/西式美食/Alice-Ko/399375","author":{"@type":"Person","name":"Alice Ko","url":"https://www.ulifestyle.com.hk/community/user_profile/399375/Alice-Ko"},"text":"👩🏻‍🍳 The pearl @thepearlhk \n\n📍 尖沙咀加連威老道20-22號瑞生尖沙咀酒店4樓\n\n🐟 秘魯吞拿魚拌蕃茄莎莎配香烤鱈魚脆片及黑醋汁($68)\n用左吞拿魚,蕃茄同生洋蔥,加上黑醋汁,食落口酸酸甜甜好清新,鱈魚脆片香脆可口帶魚嘅鮮美,同吞拿魚仲有蕃茄莎莎嘅味道好夾,前菜嚟講起到好好嘅開胃作用\n\n🦐 蒜片欖欖油封大蝦配佛卡夏多士($88)\n蒜片炸得啱啱好,金黄香脆;大蝦吸收左蒜片嘅香味加上辣椒,非常惹味,食落去爽口彈牙;多士好香脆,蘸埋蝦油一齊食就更加滋味\n\n🐖 慢煮西班牙黑毛豬鞍架($188)\n豬鞍好大塊,用左慢煮方式烹調,肉質鮮嫩,口感比較結實,加上甜嘅紅酒梨汁,中和油膩感之餘仲提升豬鞍嘅鮮味,而配菜方面有薯仔,大蔥同抱子甘藍,完全無揸流攤\n\n🍽️ 和風原隻磯煮鮑魚配野菌意大利飯($288)\n鮑魚用磯煮方式烹調,食落口鮮甜之餘又夠腍;意大利飯軟硬適中,而且米飯粒粒分明又好掛汁,野菌份量唔少,菇菌味香濃\n\n🥥 椰子冧酒菠蘿芝士蛋糕($68)\n呢個係佢哋其中一款嘅homemade dessert,菠蘿表面用冧酒燒過,食落口好清甜之餘仲帶有淡淡嘅酒味;芝士蛋糕表面撒有椰絲同用咗食用花做裝飾,食落口好幼滑唔膩,中間仲有冧酒椰子嘅夾心,好特別\n\n🥃 Crimson Samurai($130)\n佢哋用咗自家製嘅Apple syrup,加上茉莉花同vodka,係款偏日本風格嘅調酒,酒味唔重同帶甜味,容易入口\n\n🌹 Rosy Romance ($100)\n佢用左冷萃玫瑰花茶,加上蜜糖同蘋果汁,一入口會飲到玫瑰花茶味慢慢到蘋果味,而且唔算好甜,亦無酒精成份,啱晒唔飲酒嘅朋友\n\n✨ 餐廳裝潢主打暗黑型格工業風,非常有格調,好適合同朋友慶祝🍾順帶一提,餐廳嘅booking比較full,記得去之前book枱\n\n用餐日期 : 1/12/2024\r\n味道:⭐⭐⭐⭐⭐ (5星為最滿意) \r\n環境:⭐⭐⭐⭐⭐ \r\n服務:⭐⭐⭐⭐⭐ \r\n性價比 :⭐⭐⭐⭐\n\n#西餐廳 #UCreator #打卡美食 #Foodie #假期推介 #cocktail #mocktail #瑞生酒店 #thepearl #尖沙咀美食"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"尖沙咀人氣型格酒店餐廳《The Pearl》","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1733375501393.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1733375501730.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1733375502039.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1733375502388.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1733375502704.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1733375503041.jpeg"],"datePublished":"2024-12-05 13:15:51+08:00","url":"/community/detailpost/811f2679-d30a-48c6-b3e2-940d0e724519/西式美食/Alice-Ko/399375","author":{"@type":"Person","name":"Alice Ko","url":"https://www.ulifestyle.com.hk/community/user_profile/399375/Alice-Ko"},"text":"👩🏻‍🍳 The pearl @thepearlhk \n\n📍 尖沙咀加連威老道20-22號瑞生尖沙咀酒店4樓\n\n🐟 秘魯吞拿魚拌蕃茄莎莎配香烤鱈魚脆片及黑醋汁($68)\n用左吞拿魚,蕃茄同生洋蔥,加上黑醋汁,食落口酸酸甜甜好清新,鱈魚脆片香脆可口帶魚嘅鮮美,同吞拿魚仲有蕃茄莎莎嘅味道好夾,前菜嚟講起到好好嘅開胃作用\n\n🦐 蒜片欖欖油封大蝦配佛卡夏多士($88)\n蒜片炸得啱啱好,金黄香脆;大蝦吸收左蒜片嘅香味加上辣椒,非常惹味,食落去爽口彈牙;多士好香脆,蘸埋蝦油一齊食就更加滋味\n\n🐖 慢煮西班牙黑毛豬鞍架($188)\n豬鞍好大塊,用左慢煮方式烹調,肉質鮮嫩,口感比較結實,加上甜嘅紅酒梨汁,中和油膩感之餘仲提升豬鞍嘅鮮味,而配菜方面有薯仔,大蔥同抱子甘藍,完全無揸流攤\n\n🍽️ 和風原隻磯煮鮑魚配野菌意大利飯($288)\n鮑魚用磯煮方式烹調,食落口鮮甜之餘又夠腍;意大利飯軟硬適中,而且米飯粒粒分明又好掛汁,野菌份量唔少,菇菌味香濃\n\n🥥 椰子冧酒菠蘿芝士蛋糕($68)\n呢個係佢哋其中一款嘅homemade dessert,菠蘿表面用冧酒燒過,食落口好清甜之餘仲帶有淡淡嘅酒味;芝士蛋糕表面撒有椰絲同用咗食用花做裝飾,食落口好幼滑唔膩,中間仲有冧酒椰子嘅夾心,好特別\n\n🥃 Crimson Samurai($130)\n佢哋用咗自家製嘅Apple syrup,加上茉莉花同vodka,係款偏日本風格嘅調酒,酒味唔重同帶甜味,容易入口\n\n🌹 Rosy Romance ($100)\n佢用左冷萃玫瑰花茶,加上蜜糖同蘋果汁,一入口會飲到玫瑰花茶味慢慢到蘋果味,而且唔算好甜,亦無酒精成份,啱晒唔飲酒嘅朋友\n\n✨ 餐廳裝潢主打暗黑型格工業風,非常有格調,好適合同朋友慶祝🍾順帶一提,餐廳嘅booking比較full,記得去之前book枱\n\n用餐日期 : 1/12/2024\r\n味道:⭐⭐⭐⭐⭐ (5星為最滿意) \r\n環境:⭐⭐⭐⭐⭐ \r\n服務:⭐⭐⭐⭐⭐ \r\n性價比 :⭐⭐⭐⭐\n\n#西餐廳 #UCreator #打卡美食 #Foodie #假期推介 #cocktail #mocktail #瑞生酒店 #thepearl #尖沙咀美食"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1733375501393.jpeg","creator":{"@type":"Person","name":"Alice Ko"}}]