[{"@context":"https://schema.org","@type":"Article","headline":"信心保証","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621534976.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621535038.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621534983.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621535007.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621535444.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621535587.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621535459.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621535480.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621535480.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621535115.jpeg"],"datePublished":"2025-05-19 10:25:24+08:00","url":"/community/detailpost/a24d65d9-8d5e-42bf-9d41-e5dee395729e/打卡熱點/Fabrice-嚐味/272870","author":{"@type":"Person","name":"Fabrice 嚐味","url":"https://www.ulifestyle.com.hk/community/user_profile/272870/Fabrice-嚐味"},"text":"朋友係要見面的。\n\n人到中年，要學懂對自己好一點，這夜就同幾位朋友食鮑魚。\n\n阿翁鮑魚水準不容置疑，連續多年得到米芝蓮既認可，足以說明一切。\n\n無須傷腦筋，吃套餐最好，是放夜品嚐的《阿翁鮑魚名菜宴》，打頭陣會是紅燒砂鍋包翅，或蟹肉竹笙燴花膠。從沒試過後者，即管一嚐。非常足料的出品，滿滿的蟹肉及花膠絲，配合高湯，每一口都是鮮美。\n\n主角始終是鮑魚鵝掌，用上三十頭的吉品鮑，雖然是養殖，但經鮑魚專家阿翁的獨特烹調，依然是軟滑、有溏心，好掂！鵝掌都好巨型，唔會話硬轟轟咁，軟腍入味又不怕唔怕溶溶爛爛，我很喜歡。\n\n鮑汁當然不能浪費，伴以口感爽脆的唐生菜膽，一流。\n\n接著來的古法炸釀花蟹蓋，外層乾身脆口，內藏澎湃的蟹肉，啖啖鮮美，喜歡的話可沾少許醋來吃，高質。\n\n兩位起會送富貴脆皮炸子雞，或者生炸金牌燒乳鴿，我一向是炸子雞的支持者，嚐過多次，絕對是信心保証。\n\n蔥花江瑤柱炒飯，是看得出的乾身、粒粒分明，香口好吃，我是吃得一粒米飯也不剩。\n\n高級食府的甜品，自然離不開蛋白杏仁茶，生磨，香滑順喉，甜胃亦大表滿意！\n\n再來一口鬆化既欖仁合桃酥，與及清甜的椰汁馬荳糕作結，呢個套餐，無得彈~\n\n餐廳資料:\n富豪酒家\n尖沙咀彌敦道132號美麗華廣場1期食四方4樓402號舖\n27362228\r\n #米芝蓮 #中菜 #鮑魚\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"信心保証","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621534976.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621535038.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621534983.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621535007.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621535444.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621535587.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621535459.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621535480.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621535480.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1747621535115.jpeg"],"datePublished":"2025-05-19 10:25:24+08:00","url":"/community/detailpost/a24d65d9-8d5e-42bf-9d41-e5dee395729e/打卡熱點/Fabrice-嚐味/272870","author":{"@type":"Person","name":"Fabrice 嚐味","url":"https://www.ulifestyle.com.hk/community/user_profile/272870/Fabrice-嚐味"},"text":"朋友係要見面的。\n\n人到中年，要學懂對自己好一點，這夜就同幾位朋友食鮑魚。\n\n阿翁鮑魚水準不容置疑，連續多年得到米芝蓮既認可，足以說明一切。\n\n無須傷腦筋，吃套餐最好，是放夜品嚐的《阿翁鮑魚名菜宴》，打頭陣會是紅燒砂鍋包翅，或蟹肉竹笙燴花膠。從沒試過後者，即管一嚐。非常足料的出品，滿滿的蟹肉及花膠絲，配合高湯，每一口都是鮮美。\n\n主角始終是鮑魚鵝掌，用上三十頭的吉品鮑，雖然是養殖，但經鮑魚專家阿翁的獨特烹調，依然是軟滑、有溏心，好掂！鵝掌都好巨型，唔會話硬轟轟咁，軟腍入味又不怕唔怕溶溶爛爛，我很喜歡。\n\n鮑汁當然不能浪費，伴以口感爽脆的唐生菜膽，一流。\n\n接著來的古法炸釀花蟹蓋，外層乾身脆口，內藏澎湃的蟹肉，啖啖鮮美，喜歡的話可沾少許醋來吃，高質。\n\n兩位起會送富貴脆皮炸子雞，或者生炸金牌燒乳鴿，我一向是炸子雞的支持者，嚐過多次，絕對是信心保証。\n\n蔥花江瑤柱炒飯，是看得出的乾身、粒粒分明，香口好吃，我是吃得一粒米飯也不剩。\n\n高級食府的甜品，自然離不開蛋白杏仁茶，生磨，香滑順喉，甜胃亦大表滿意！\n\n再來一口鬆化既欖仁合桃酥，與及清甜的椰汁馬荳糕作結，呢個套餐，無得彈~\n\n餐廳資料:\n富豪酒家\n尖沙咀彌敦道132號美麗華廣場1期食四方4樓402號舖\n27362228\r\n #米芝蓮 #中菜 #鮑魚\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_1747621534976.jpeg","creator":{"@type":"Person","name":"Fabrice 嚐味"}}]