[{"@context":"https://schema.org","@type":"Article","headline":"🇭🇰 中環｜Ami 𖤓 米芝蓮一星嘅現代法國料理","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260684529.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260684829.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260685016.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260685562.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260685792.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260686099.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260686317.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260686529.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260686679.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260686800.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260687275.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260687519.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260687644.jpeg"],"datePublished":"2026-01-01 17:46:34+08:00","url":"/community/detailpost/99a17e2b-1ff2-471a-9349-aedf3056edb7/西式美食/Chicbite.hk/815949","author":{"@type":"Person","name":"Chicbite.hk","url":"https://www.ulifestyle.com.hk/community/user_profile/815949/Chicbite.hk"},"text":"再訪米芝蓮一星餐廳 Ami｡主打現代法國料理,以森林為靈感的裝潢,室內外座位都靜謐優雅｡行政總廚 Nicolas Boutin 曾仼職多間法國三星餐廳,擅長以傳統法式技法結合頂級食材｡今次試咗 lunch menu,當中亦包括招牌菜手切和牛他他同黃油雞~\n\nLunch set (4-courses :$688 , 2 appetisers + 1 main + 1 dessert + coffee/ tea)\n\nAmuse bouche\n✦ Homemade sourdough (配煙燻芥末牛油)\n\n✦ 甜蝦撻\n紅菜頭汁混入撻皮焗至脆身｡上面放咗日本甜蝦刺身同煙燻飛魚子;飛魚子嘅鹹香配襯甜蝦嘅鮮甜係一款輕盈但有記憶點嘅小點｡\n\nAppetiser \n✦ 手切生和牛他他\n手切澳洲和牛他他肉質細膩,面頭鋪上配蔥花,保留牛肉原味｡配搭紫菜脆片,係餐廳嘅signature dish~\n\n✦ 緬因龍蝦配柚子雲昵拿橄欖油及魚子盛 (+$198)\n龍蝦爽甜,雲呢拿橄欖油輕輕帶甜香,魚子嘅鹹鮮點綴,再搭上柚子嘅清香,整道菜感覺味清爽優雅｡\n\nMain \n✦ 黃油雞配栗子及黃酒汁\n本地三黃雞腿釀栗子同少少蓉松露慢煮香煎,淋上特製雞汁同黃酒汁,配白甘筍脆片,雞肉嫩滑帶微微酒香｡\n\n✦ 澳洲和牛牛柳\n朋友點了medium ,火候精準,牛柳煎得好軟嫩,配薄荷Bearnaise醬,香草味平衡到油脂感｡\n\nDessert\n✦ 果仁焦糖巴黎泡芙\n經典泡芙填滿praline cream,輕脆nutty但唔太甜膩｡\n\n✦ 法國栗子梳乎厘配雪糕\n暖笠笠嘅疏乎厘空氣感十足,栗子味較柔和,配上同樣栗子味嘅雪糕,冷熱交融｡\n\nPetits fours: 檸檬馬卡龍+松露朱古力\n\n✨ 心水之選: 和牛他他､龍蝦配柚子雲昵拿橄欖油及魚子盛及果仁焦糖泡芙\n\n┈┈┈┈┈┈ ⋆ ┈┈┈┈┈┈ \nAmi \n📍香港中環遮打道16-20號歷山大廈3樓302號鋪\n#香港美食 #米芝蓮 #中環美食\n "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"🇭🇰 中環｜Ami 𖤓 米芝蓮一星嘅現代法國料理","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260684529.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260684829.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260685016.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260685562.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260685792.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260686099.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260686317.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260686529.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260686679.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260686800.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260687275.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260687519.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260687644.jpeg"],"datePublished":"2026-01-01 17:46:34+08:00","url":"/community/detailpost/99a17e2b-1ff2-471a-9349-aedf3056edb7/西式美食/Chicbite.hk/815949","author":{"@type":"Person","name":"Chicbite.hk","url":"https://www.ulifestyle.com.hk/community/user_profile/815949/Chicbite.hk"},"text":"再訪米芝蓮一星餐廳 Ami｡主打現代法國料理,以森林為靈感的裝潢,室內外座位都靜謐優雅｡行政總廚 Nicolas Boutin 曾仼職多間法國三星餐廳,擅長以傳統法式技法結合頂級食材｡今次試咗 lunch menu,當中亦包括招牌菜手切和牛他他同黃油雞~\n\nLunch set (4-courses :$688 , 2 appetisers + 1 main + 1 dessert + coffee/ tea)\n\nAmuse bouche\n✦ Homemade sourdough (配煙燻芥末牛油)\n\n✦ 甜蝦撻\n紅菜頭汁混入撻皮焗至脆身｡上面放咗日本甜蝦刺身同煙燻飛魚子;飛魚子嘅鹹香配襯甜蝦嘅鮮甜係一款輕盈但有記憶點嘅小點｡\n\nAppetiser \n✦ 手切生和牛他他\n手切澳洲和牛他他肉質細膩,面頭鋪上配蔥花,保留牛肉原味｡配搭紫菜脆片,係餐廳嘅signature dish~\n\n✦ 緬因龍蝦配柚子雲昵拿橄欖油及魚子盛 (+$198)\n龍蝦爽甜,雲呢拿橄欖油輕輕帶甜香,魚子嘅鹹鮮點綴,再搭上柚子嘅清香,整道菜感覺味清爽優雅｡\n\nMain \n✦ 黃油雞配栗子及黃酒汁\n本地三黃雞腿釀栗子同少少蓉松露慢煮香煎,淋上特製雞汁同黃酒汁,配白甘筍脆片,雞肉嫩滑帶微微酒香｡\n\n✦ 澳洲和牛牛柳\n朋友點了medium ,火候精準,牛柳煎得好軟嫩,配薄荷Bearnaise醬,香草味平衡到油脂感｡\n\nDessert\n✦ 果仁焦糖巴黎泡芙\n經典泡芙填滿praline cream,輕脆nutty但唔太甜膩｡\n\n✦ 法國栗子梳乎厘配雪糕\n暖笠笠嘅疏乎厘空氣感十足,栗子味較柔和,配上同樣栗子味嘅雪糕,冷熱交融｡\n\nPetits fours: 檸檬馬卡龍+松露朱古力\n\n✨ 心水之選: 和牛他他､龍蝦配柚子雲昵拿橄欖油及魚子盛及果仁焦糖泡芙\n\n┈┈┈┈┈┈ ⋆ ┈┈┈┈┈┈ \nAmi \n📍香港中環遮打道16-20號歷山大廈3樓302號鋪\n#香港美食 #米芝蓮 #中環美食\n "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1767260684529.jpeg","creator":{"@type":"Person","name":"Chicbite.hk"}}]