[{"@context":"https://schema.org","@type":"Article","headline":"銅鑼灣有驚喜峇里菜🥳🔥精緻畫碟慶生一流🩷","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202603/479498/20260304/hls/post_detail_1772554382851.m3u8"],"datePublished":"2026-03-02 23:50:00+08:00","url":"/community/detailpost/855c99ea-b8f7-4e24-a8e3-8308b2af3c43/香港攻略/銅鑼灣有驚喜峇里菜精/frostiewithfood/479498","author":{"@type":"Person","name":"frostiewithfood","url":"https://www.ulifestyle.com.hk/community/user_profile/479498/frostiewithfood"},"text":"#frostie銅鑼灣之旅 #frostie打卡之旅\n✅ #lechefeteria\n📍美食探險👉 @frostiewithfood\n-\n\n今日同朋友到銅鑼灣嘅呢間樓上餐廳度食飯,餐廳主打西式私房菜,今次去時候正值新年,好有新年氣氛,仲可以拉紙炮仗添🥰\n\nSpiced Taro Chips\n首先上咗一款snack,係自家製炸芋頭片,面頭加咗啲香料,食落幾脆口💜\n\nAmuse Bouche (Ceviche)\n之後就嚟咗一款由柑橘汁及魚肉整成既小食, 配上蕃茄片,食落清新🧡\n\nLobster bisque \nGinger Pumpkin Soup\n今日飲嘅餐湯分別係龍蝦湯同埋南瓜湯,龍蝦湯特別之處係冇加到任何忌廉落去煮,所以飲落去粉粉地｡南瓜湯就加咗一啲香料同埋薑落去整,隱約有種印度風味💛\n\nDuck leg confit Thai green mango Salad Lo Hei for sharing\n上主菜之前,嚟咗一碟沙律配油封鴨髀,店員話呢個係撈起,慢煮油封鴨髀,鴨肉容易撕開,肉質一絲絲再加埋側邊嘅沙律,淋上日式照燒醬,撈埋一齊,入口好滿足😆\n\nSpanish Segovian Suckling Pig with SE Asian Flavours \n之後上枱嘅係東南亞風味嘅烤乳豬,乳豬外脆內嫩,外皮脆口程度好似食緊薯片咁,入面嘅肉質肥瘦適中,而且配搭上嘅三種東南亞醬汁,以及和乳豬一同烹製嘅配菜,入口更別有一番風味👍🏻\n\nRed Snapper with Teriyaki Sauce\n第一款主菜係日式照燒汁配紅鯛魚嘅組合,側邊仲有一啲唔同嘅蔬菜配菜,比如甘筍,西蘭花和薯蓉等｡魚肉煮得香滑,配上香甜嘅照燒汁,實在令人食指大動😋\n\nCoconut husk-smoked Argentinian Black Angus Tenderloin\n第二款主菜就係廚師最得意嘅菜式之一,阿根廷黑安格斯牛里脊肉,店員指牛隻係草食性動物,脂肪含量比較低,再配搭上獨特嘅烹調方式,雖然只係三成熟,但係切出嚟完全冇血水｡而且用咗椰殼去煙燻牛肉,入口確實有明顯嘅煙燻香味,肉質軟淋,配搭上椰漿整成嘅薯蓉同埋泰式酸子醬,真係有東南亞嘅特色😚\n\nBanana Roti\n甜品係香蕉薄餅,帶有香蕉嘅香味但又唔會太過甜｡我哋仲可以睇到廚師即場整香蕉薄餅,真係睇得又食得🤤\n\nBeetroot cake\n另一款令人驚喜嘅甜品係紅菜頭蛋糕,呢款甜品有得畫碟,今次就揀咗布甸狗,真係好靚｡蛋糕表面有一層自家製紅菜頭雪糕,加埋中間既紅菜頭凍,成個蛋糕食落好清新🙂‍↕️\n\n最後飲返杯來自峇里嘅花茶,為呢一餐畫上完美句號💝\n-\n🏠 @lechefeteria \n-\n#銅鑼灣美食 #峇里菜 #新年美食 #西式私房菜 #銅鑼灣私房菜 #變身甜品大師 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"銅鑼灣有驚喜峇里菜🥳🔥精緻畫碟慶生一流🩷","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202603/479498/20260304/hls/post_detail_1772554382851.m3u8"],"datePublished":"2026-03-02 23:50:00+08:00","url":"/community/detailpost/855c99ea-b8f7-4e24-a8e3-8308b2af3c43/香港攻略/銅鑼灣有驚喜峇里菜精/frostiewithfood/479498","author":{"@type":"Person","name":"frostiewithfood","url":"https://www.ulifestyle.com.hk/community/user_profile/479498/frostiewithfood"},"text":"#frostie銅鑼灣之旅 #frostie打卡之旅\n✅ #lechefeteria\n📍美食探險👉 @frostiewithfood\n-\n\n今日同朋友到銅鑼灣嘅呢間樓上餐廳度食飯,餐廳主打西式私房菜,今次去時候正值新年,好有新年氣氛,仲可以拉紙炮仗添🥰\n\nSpiced Taro Chips\n首先上咗一款snack,係自家製炸芋頭片,面頭加咗啲香料,食落幾脆口💜\n\nAmuse Bouche (Ceviche)\n之後就嚟咗一款由柑橘汁及魚肉整成既小食, 配上蕃茄片,食落清新🧡\n\nLobster bisque \nGinger Pumpkin Soup\n今日飲嘅餐湯分別係龍蝦湯同埋南瓜湯,龍蝦湯特別之處係冇加到任何忌廉落去煮,所以飲落去粉粉地｡南瓜湯就加咗一啲香料同埋薑落去整,隱約有種印度風味💛\n\nDuck leg confit Thai green mango Salad Lo Hei for sharing\n上主菜之前,嚟咗一碟沙律配油封鴨髀,店員話呢個係撈起,慢煮油封鴨髀,鴨肉容易撕開,肉質一絲絲再加埋側邊嘅沙律,淋上日式照燒醬,撈埋一齊,入口好滿足😆\n\nSpanish Segovian Suckling Pig with SE Asian Flavours \n之後上枱嘅係東南亞風味嘅烤乳豬,乳豬外脆內嫩,外皮脆口程度好似食緊薯片咁,入面嘅肉質肥瘦適中,而且配搭上嘅三種東南亞醬汁,以及和乳豬一同烹製嘅配菜,入口更別有一番風味👍🏻\n\nRed Snapper with Teriyaki Sauce\n第一款主菜係日式照燒汁配紅鯛魚嘅組合,側邊仲有一啲唔同嘅蔬菜配菜,比如甘筍,西蘭花和薯蓉等｡魚肉煮得香滑,配上香甜嘅照燒汁,實在令人食指大動😋\n\nCoconut husk-smoked Argentinian Black Angus Tenderloin\n第二款主菜就係廚師最得意嘅菜式之一,阿根廷黑安格斯牛里脊肉,店員指牛隻係草食性動物,脂肪含量比較低,再配搭上獨特嘅烹調方式,雖然只係三成熟,但係切出嚟完全冇血水｡而且用咗椰殼去煙燻牛肉,入口確實有明顯嘅煙燻香味,肉質軟淋,配搭上椰漿整成嘅薯蓉同埋泰式酸子醬,真係有東南亞嘅特色😚\n\nBanana Roti\n甜品係香蕉薄餅,帶有香蕉嘅香味但又唔會太過甜｡我哋仲可以睇到廚師即場整香蕉薄餅,真係睇得又食得🤤\n\nBeetroot cake\n另一款令人驚喜嘅甜品係紅菜頭蛋糕,呢款甜品有得畫碟,今次就揀咗布甸狗,真係好靚｡蛋糕表面有一層自家製紅菜頭雪糕,加埋中間既紅菜頭凍,成個蛋糕食落好清新🙂‍↕️\n\n最後飲返杯來自峇里嘅花茶,為呢一餐畫上完美句號💝\n-\n🏠 @lechefeteria \n-\n#銅鑼灣美食 #峇里菜 #新年美食 #西式私房菜 #銅鑼灣私房菜 #變身甜品大師 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://video-playback.ulifestyle.com.hk/ul/converts/202603/479498/20260304/hls/post_detail_1772554382851.m3u8","creator":{"@type":"Person","name":"frostiewithfood"}}]