[{"@context":"https://schema.org","@type":"Article","headline":"銅鑼灣私房菜🤩米芝蓮主廚法式東南亞菜！😋","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202507/446377/20250704/hls/post_detail_1751565346266.m3u8"],"datePublished":"2025-07-04 09:00:35+08:00","url":"/community/detailpost/8ae18525-40b2-4af0-8d02-462063c5a715/西式美食/siufarb/446377","author":{"@type":"Person","name":"siufarb","url":"https://www.ulifestyle.com.hk/community/user_profile/446377/siufarb"},"text":"Birthday month🎈試咗位於銅鑼灣既私房菜｢Le Chefeteria｣,由前米芝蓮廚主理,主打法式手法+東南亞元素｡全程食足3粒鐘,每道菜都有心思\n\n前菜:\n🔸芋頭脆片: 鹹香脆口薄片,好香脆!\n🔹三文魚他他:底層脆餅托住酸瓜+蕃茄莎莎,清新開胃 \n\n🔸龍蝦濃湯:以椰奶代忌廉,濃得嚟帶清香,仲有牛油果蓉中和膩感,配手工麵包一流! \n🔹蕃茄薄荷湯:估唔到四種蕃茄(風乾/煙燻等)煮出嚟咁有層次,尾段有微微辣勁! \n\n🔸Beef Carpaccio, Ramen Egg, Aragula, Thai Vinegar Soy Sauce \n將芝麻菜放牛肉薄片包住食,糖心蛋好滑溜!仲有炸紅菜頭好香口特別｡\n\n🔹36小時油封鴨腿:經36小時油封,令脂肪溶解,入口不膩鴨肉一切就開,配越式青檸汁､脆米紙伴雜菜 risotto,酸香醒胃! \n\n🔸 Smoky Tenderloin Medium Rare\n椰殼煙燻草飼牛柳,油脂少但肉味濃,煙燻香滲入肉裡,伴上香滑香茅椰奶薯蓉｡ \n\n🔹36 hours slow cooked Spanish Duroc Pork Belly with Kimchi sauce\n豬腩慢煮36小時,肉味芳香,脂肪層唔膩,加埋紫蘇葉､酸菜一齊食平衡味道! \n\n最後係呢晚既重要環節❗️ \n所有畫碟都由店主親自畫,仲唱生日歌,真係好有誠意,畫碟既技術太強了,真係靚到碟都想拎走😆｡\n記得訂檯時提供圖畫字句啊! \n畫碟伴上香蕉飛餅,配泰奶雪糕,茶香中和甜度 ! \n紅蘿蔔蛋糕配檸檬雪葩,清香解膩! \n\n☕️餐飲可點咖啡/茶,\n點了法國既DAMMANN Frères茶包,試咗Bali花茶､4 Fruit果茶,泡咗幾次都好香｡\n\n🩷小總結:呢度好適合慶祝特別日子,畫碟+店主唱埋生日歌好有氣氛! \n上菜節奏掌握得好,店主會講解食材做法\n\n📍 Le Chefeteria \n銅鑼灣新會道4號4樓 \n#西餐廳 #UCreator\n#happybirthdaytome #happybirthday #birthday #打卡美食 #港島美食 #Foodie #celebration "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"銅鑼灣私房菜🤩米芝蓮主廚法式東南亞菜！😋","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202507/446377/20250704/hls/post_detail_1751565346266.m3u8"],"datePublished":"2025-07-04 09:00:35+08:00","url":"/community/detailpost/8ae18525-40b2-4af0-8d02-462063c5a715/西式美食/siufarb/446377","author":{"@type":"Person","name":"siufarb","url":"https://www.ulifestyle.com.hk/community/user_profile/446377/siufarb"},"text":"Birthday month🎈試咗位於銅鑼灣既私房菜｢Le Chefeteria｣,由前米芝蓮廚主理,主打法式手法+東南亞元素｡全程食足3粒鐘,每道菜都有心思\n\n前菜:\n🔸芋頭脆片: 鹹香脆口薄片,好香脆!\n🔹三文魚他他:底層脆餅托住酸瓜+蕃茄莎莎,清新開胃 \n\n🔸龍蝦濃湯:以椰奶代忌廉,濃得嚟帶清香,仲有牛油果蓉中和膩感,配手工麵包一流! \n🔹蕃茄薄荷湯:估唔到四種蕃茄(風乾/煙燻等)煮出嚟咁有層次,尾段有微微辣勁! \n\n🔸Beef Carpaccio, Ramen Egg, Aragula, Thai Vinegar Soy Sauce \n將芝麻菜放牛肉薄片包住食,糖心蛋好滑溜!仲有炸紅菜頭好香口特別｡\n\n🔹36小時油封鴨腿:經36小時油封,令脂肪溶解,入口不膩鴨肉一切就開,配越式青檸汁､脆米紙伴雜菜 risotto,酸香醒胃! \n\n🔸 Smoky Tenderloin Medium Rare\n椰殼煙燻草飼牛柳,油脂少但肉味濃,煙燻香滲入肉裡,伴上香滑香茅椰奶薯蓉｡ \n\n🔹36 hours slow cooked Spanish Duroc Pork Belly with Kimchi sauce\n豬腩慢煮36小時,肉味芳香,脂肪層唔膩,加埋紫蘇葉､酸菜一齊食平衡味道! \n\n最後係呢晚既重要環節❗️ \n所有畫碟都由店主親自畫,仲唱生日歌,真係好有誠意,畫碟既技術太強了,真係靚到碟都想拎走😆｡\n記得訂檯時提供圖畫字句啊! \n畫碟伴上香蕉飛餅,配泰奶雪糕,茶香中和甜度 ! \n紅蘿蔔蛋糕配檸檬雪葩,清香解膩! \n\n☕️餐飲可點咖啡/茶,\n點了法國既DAMMANN Frères茶包,試咗Bali花茶､4 Fruit果茶,泡咗幾次都好香｡\n\n🩷小總結:呢度好適合慶祝特別日子,畫碟+店主唱埋生日歌好有氣氛! \n上菜節奏掌握得好,店主會講解食材做法\n\n📍 Le Chefeteria \n銅鑼灣新會道4號4樓 \n#西餐廳 #UCreator\n#happybirthdaytome #happybirthday #birthday #打卡美食 #港島美食 #Foodie #celebration "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://video-playback.ulifestyle.com.hk/ul/converts/202507/446377/20250704/hls/post_detail_1751565346266.m3u8","creator":{"@type":"Person","name":"siufarb"}}]