[{"@context":"https://schema.org","@type":"Article","headline":"2025希爾頓主廚季 - 金葉庭","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877471.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892876873.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877449.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877477.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877549.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877524.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877033.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877538.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877228.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877405.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877602.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877418.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877351.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756893474174.jpeg"],"datePublished":"2025-09-03 17:47:43+08:00","url":"/community/detailpost/9a1bfa89-1b91-4b56-a9ce-7c7d513219bb/打卡熱點/Sugar-Tang/8078","author":{"@type":"Person","name":"Sugar Tang","url":"https://www.ulifestyle.com.hk/community/user_profile/8078/Sugar-Tang"},"text":"希爾頓集團第六屆主廚季已正式啟動，今屆以風土為題，大廚以時令食材與匠心技藝，精心打造出2025希爾頓主廚季精選菜單，這晚就跟好友們到港麗酒店中菜廳金葉庭品味這風土魅力。\n\n\n\n先來四小碟土精緻前菜，分別有海蜇手絲雞、冰鎮鮮鮑魚、金陵乳豬件、菠蘿山楂川汁爆蝦球。\n\n\n\n建議先嘗清涼爽脆的海蜇手絲雞，接著是肉厚爽彈的冰鎮鮮鮑魚。\n\n\n\n皮脆肉香的金陵乳豬件，整件放進口裡，充滿那肉香與油脂香；而菠蘿山楂川汁爆蝦球，微微酸辣，爽口又解膩。\n\n\n\n此時必需要喝一口香港港麗酒店特色氣泡茶，這杯帶有四川茉莉花茶、義大利佛手柑和印度檀香的香氣，入口茶味清香怡人，氣泡細膩柔和，跟這晚的菜式蠻搭配的呢﹗\n\n\n\n薑汁米酒蒸鮮蟹鉗，這道是菜單中我最喜愛的一道菜，薑汁米酒調味恰恰好，蒸蛋白非常滑嫩且吸收了蟹香，一下就滑到口裡，鮮蟹鉗更不用多說，入口鮮甜幼嫩。\n\n\n\n蟹皇冬茸羹，呈橙黃色的冬茸羹，滿滿的蟹肉蟹皇及海鮮粒，加上清甜的冬瓜茸，口感滑溜甘香，份量十足。\n\n\n\n如意百合炒斑球，雪白斑球略煎後，加入清甜鮮百合及木耳同炒，鮮味十足。\n\n\n\n特選上等濃雞湯浸雞，雞湯清澈口味濃厚，浸雞也特別入味，即使雞肉全熟，也是皮爽肉嫩滑的。\n\n\n\n金葉庭炒飯，蠻多配料的，尤其是魚肉，炒飯鬆軟乾爽，入口帶點微濕潤，有功架﹗\n\n\n\n以微酸甜的楊枝甘露作甜品，解膩又開胃，爽口的芒果粒更增添口感呢。\n\n\nHK$988，另收加一服務費\n\n金葉庭\n金鐘金鐘道88號太古廣場香港港麗酒店大堂低座\n\n\n以上分享純屬個人感覺 / 反應，效果會因人而異，如需協助或獲得更多產品資訊，請直接與該品牌查詢或尋求相關專業意見。\n \n \n~ 多謝收看 ~ \n歡迎與我聯絡\nEmail: sugar_tang77@hotmail.com\nIG: https://www.instagram.com/sugartangly \nFB: http://www.facebook.com/sugarlittleworld\n\n#請您食月餅\r\n #Conrad Hong Kong #金葉庭 #Golden Leaf #希爾頓主廚季 #2025 Hilton Chef Month Menu\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"2025希爾頓主廚季 - 金葉庭","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877471.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892876873.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877449.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877477.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877549.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877524.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877033.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877538.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877228.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877405.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877602.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877418.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877351.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756893474174.jpeg"],"datePublished":"2025-09-03 17:47:43+08:00","url":"/community/detailpost/9a1bfa89-1b91-4b56-a9ce-7c7d513219bb/打卡熱點/Sugar-Tang/8078","author":{"@type":"Person","name":"Sugar Tang","url":"https://www.ulifestyle.com.hk/community/user_profile/8078/Sugar-Tang"},"text":"希爾頓集團第六屆主廚季已正式啟動，今屆以風土為題，大廚以時令食材與匠心技藝，精心打造出2025希爾頓主廚季精選菜單，這晚就跟好友們到港麗酒店中菜廳金葉庭品味這風土魅力。\n\n\n\n先來四小碟土精緻前菜，分別有海蜇手絲雞、冰鎮鮮鮑魚、金陵乳豬件、菠蘿山楂川汁爆蝦球。\n\n\n\n建議先嘗清涼爽脆的海蜇手絲雞，接著是肉厚爽彈的冰鎮鮮鮑魚。\n\n\n\n皮脆肉香的金陵乳豬件，整件放進口裡，充滿那肉香與油脂香；而菠蘿山楂川汁爆蝦球，微微酸辣，爽口又解膩。\n\n\n\n此時必需要喝一口香港港麗酒店特色氣泡茶，這杯帶有四川茉莉花茶、義大利佛手柑和印度檀香的香氣，入口茶味清香怡人，氣泡細膩柔和，跟這晚的菜式蠻搭配的呢﹗\n\n\n\n薑汁米酒蒸鮮蟹鉗，這道是菜單中我最喜愛的一道菜，薑汁米酒調味恰恰好，蒸蛋白非常滑嫩且吸收了蟹香，一下就滑到口裡，鮮蟹鉗更不用多說，入口鮮甜幼嫩。\n\n\n\n蟹皇冬茸羹，呈橙黃色的冬茸羹，滿滿的蟹肉蟹皇及海鮮粒，加上清甜的冬瓜茸，口感滑溜甘香，份量十足。\n\n\n\n如意百合炒斑球，雪白斑球略煎後，加入清甜鮮百合及木耳同炒，鮮味十足。\n\n\n\n特選上等濃雞湯浸雞，雞湯清澈口味濃厚，浸雞也特別入味，即使雞肉全熟，也是皮爽肉嫩滑的。\n\n\n\n金葉庭炒飯，蠻多配料的，尤其是魚肉，炒飯鬆軟乾爽，入口帶點微濕潤，有功架﹗\n\n\n\n以微酸甜的楊枝甘露作甜品，解膩又開胃，爽口的芒果粒更增添口感呢。\n\n\nHK$988，另收加一服務費\n\n金葉庭\n金鐘金鐘道88號太古廣場香港港麗酒店大堂低座\n\n\n以上分享純屬個人感覺 / 反應，效果會因人而異，如需協助或獲得更多產品資訊，請直接與該品牌查詢或尋求相關專業意見。\n \n \n~ 多謝收看 ~ \n歡迎與我聯絡\nEmail: sugar_tang77@hotmail.com\nIG: https://www.instagram.com/sugartangly \nFB: http://www.facebook.com/sugarlittleworld\n\n#請您食月餅\r\n #Conrad Hong Kong #金葉庭 #Golden Leaf #希爾頓主廚季 #2025 Hilton Chef Month Menu\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1756892877471.jpeg","creator":{"@type":"Person","name":"Sugar Tang"}}]