[{"@context":"https://schema.org","@type":"Article","headline":"Spanish ","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1742805327729.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1742805327816.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1742805327868.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1742805327923.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1742805327977.jpeg"],"datePublished":"2025-03-24 22:02:32+08:00","url":"/community/detailpost/a4bc8f9f-e9b6-4221-8a8e-a66d266ea7a4/西式美食/Claudia-Sinn/905429","author":{"@type":"Person","name":"Claudia Sinn ","url":"https://www.ulifestyle.com.hk/community/user_profile/905429/Claudia-Sinn"},"text":"Had a quick lunch and opted the red prawn hog dog which I bookmarked a while ago, generally speaking, the texture of the brioche bun was toasted soft on the inside, the shrimp roe paste infused inside the red prawn was scrumptious and had a strong concentrated shrimp paste.\nBesides, the Wagyu steak tartare topped on the charred bone marrow, was flavourful and the portion was generous too.\nFriend opted the deboned suckling pig, texture was crispy and the meat was juicy. Also, served with sweet potato purée.\nLast, but not the least, was intended to get the black paella rice, however we were told that the back paella rice took half an hour to prepare so gave up.\n\n\n#Foodie\n#打卡美食 #UCreator\n#西餐廳\n#ucreator\n#ucreatorhk\n#momentswithucreator\n#好去處\n#chill\n#香港美食\n#bestfoodwithucreator\n#blogger "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"Spanish ","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1742805327729.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1742805327816.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1742805327868.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1742805327923.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1742805327977.jpeg"],"datePublished":"2025-03-24 22:02:32+08:00","url":"/community/detailpost/a4bc8f9f-e9b6-4221-8a8e-a66d266ea7a4/西式美食/Claudia-Sinn/905429","author":{"@type":"Person","name":"Claudia Sinn ","url":"https://www.ulifestyle.com.hk/community/user_profile/905429/Claudia-Sinn"},"text":"Had a quick lunch and opted the red prawn hog dog which I bookmarked a while ago, generally speaking, the texture of the brioche bun was toasted soft on the inside, the shrimp roe paste infused inside the red prawn was scrumptious and had a strong concentrated shrimp paste.\nBesides, the Wagyu steak tartare topped on the charred bone marrow, was flavourful and the portion was generous too.\nFriend opted the deboned suckling pig, texture was crispy and the meat was juicy. Also, served with sweet potato purée.\nLast, but not the least, was intended to get the black paella rice, however we were told that the back paella rice took half an hour to prepare so gave up.\n\n\n#Foodie\n#打卡美食 #UCreator\n#西餐廳\n#ucreator\n#ucreatorhk\n#momentswithucreator\n#好去處\n#chill\n#香港美食\n#bestfoodwithucreator\n#blogger "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1742805327729.jpeg","creator":{"@type":"Person","name":"Claudia Sinn "}}]