[{"@context":"https://schema.org","@type":"Article","headline":"中環大館新派中菜😋味道有驚喜✨","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868760110.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868760872.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868761009.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868761167.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868761381.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868761529.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868761878.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868762084.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868762389.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868762734.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868762999.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868763160.jpeg"],"datePublished":"2026-07-12 23:07:05+08:00","url":"/community/detailpost/a7332642-65b8-4aa7-8e6c-2ebfb856491e/香港攻略/中環大館新派中菜味道/frostiewithfood/479498","author":{"@type":"Person","name":"frostiewithfood","url":"https://www.ulifestyle.com.hk/community/user_profile/479498/frostiewithfood"},"text":"🏠 The Chinese Library\n今日同朋友去咗位於大館嘅餐廳食晚餐｡呢度環境典雅,餐廳更是連續 3 年榮獲黑珍珠指南一鑽殊榮,佢哋嘅菜式主要喺傳統中菜之上加入現代創意,令人期待｡\n\n藤椒拌翡翠\nChilled “jade flower” in green Sichuan pepper essence\n呢道前菜將食材切成細長條狀並堆成塔｡一入口口感爽脆,調味方面用咗藤椒,帶有少少麻辣,但辣度唔會蓋過食材本身嘅味道,作為開胃菜幾適合｡\n\n水晶皮蛋凍\nCrystal century egg with gold leaf and preserved ginger\n呢款水晶皮蛋凍一碟可以試齊兩種唔同風味嘅皮蛋,黃色係四川風味皮蛋凍,黑色就係用上廣東既皮蛋凍,面頭仲加咗金箔裝飾｡整體味道偏甜口,當中廣東皮蛋帶有少少薑味,配合埋啫喱狀嘅凍批質地幾特別｡\n\n香草混醬燒鴿\nRoasted pigeon with homemade sauce\n呢道燒乳鴿非常打卡,上枱時侍應會即場用酒精點火,燒香乳鴿側邊嘅 rosemary,然後蓋上蓋子煙燻一陣,令到鴿肉吸滿香草香氣｡乳鴿外皮燒得微脆,肉質香滑,調味用咗自家製乳鴿醬配叉燒醬,食落口叉燒醬明顯,帶點蜜汁嘅甜香｡\n\n鮮沙薑第一刀\nBaked 'first knife' pork collar with ginger and chilli\n呢道菜聽個名就知好特別,大廚用上整叉燒既豬肉部位,即係豬頸附近最嫩梅頭肉來製作｡肉質食落去爽口帶點油香,表面加上咗沙薑同埋辣椒等配料,沙薑嘅獨特香氣同微辣嘅味道幾入味,係一道中西融合的菜式｡\n\n古城煙肉炒飯\nHunan bacon fried rice\n主食係中式炒飯,一上枱就聞到煙肉嘅鹹香｡大廚火候控制得幾好,炒到飯粒分明,唔會油淋淋｡入面除咗煙肉碎,仲加咗唔少配料,食落去有幾種不同口感,鹹鹹香香得來又有層次｡\n\n開心果忌廉奶蓋\nPistachio Library ‘Cappuccino’\n甜品開心果忌廉奶蓋賣相好似一杯 Cappuccino 咖啡｡表面有一層厚厚嘅綿密泡沫,下面係開心果汁,開心果嘅堅果味濃郁,底部仲有少少紅豆,增添咬口｡\n\n豆腐乳凍\nTofu panna cotta\n最後一款甜品係豆腐乳凍｡乳凍嘅質地順滑,入口即化,味道方面帶有淡淡豆腐香,奶味同豆香平衡得啱啱好｡\n\n#創意中菜 #大館餐廳 #黑珍珠指南 #自助餐回本攻略 #打卡美食 #好去處 #打卡 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"中環大館新派中菜😋味道有驚喜✨","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868760110.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868760872.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868761009.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868761167.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868761381.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868761529.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868761878.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868762084.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868762389.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868762734.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868762999.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868763160.jpeg"],"datePublished":"2026-07-12 23:07:05+08:00","url":"/community/detailpost/a7332642-65b8-4aa7-8e6c-2ebfb856491e/香港攻略/中環大館新派中菜味道/frostiewithfood/479498","author":{"@type":"Person","name":"frostiewithfood","url":"https://www.ulifestyle.com.hk/community/user_profile/479498/frostiewithfood"},"text":"🏠 The Chinese Library\n今日同朋友去咗位於大館嘅餐廳食晚餐｡呢度環境典雅,餐廳更是連續 3 年榮獲黑珍珠指南一鑽殊榮,佢哋嘅菜式主要喺傳統中菜之上加入現代創意,令人期待｡\n\n藤椒拌翡翠\nChilled “jade flower” in green Sichuan pepper essence\n呢道前菜將食材切成細長條狀並堆成塔｡一入口口感爽脆,調味方面用咗藤椒,帶有少少麻辣,但辣度唔會蓋過食材本身嘅味道,作為開胃菜幾適合｡\n\n水晶皮蛋凍\nCrystal century egg with gold leaf and preserved ginger\n呢款水晶皮蛋凍一碟可以試齊兩種唔同風味嘅皮蛋,黃色係四川風味皮蛋凍,黑色就係用上廣東既皮蛋凍,面頭仲加咗金箔裝飾｡整體味道偏甜口,當中廣東皮蛋帶有少少薑味,配合埋啫喱狀嘅凍批質地幾特別｡\n\n香草混醬燒鴿\nRoasted pigeon with homemade sauce\n呢道燒乳鴿非常打卡,上枱時侍應會即場用酒精點火,燒香乳鴿側邊嘅 rosemary,然後蓋上蓋子煙燻一陣,令到鴿肉吸滿香草香氣｡乳鴿外皮燒得微脆,肉質香滑,調味用咗自家製乳鴿醬配叉燒醬,食落口叉燒醬明顯,帶點蜜汁嘅甜香｡\n\n鮮沙薑第一刀\nBaked 'first knife' pork collar with ginger and chilli\n呢道菜聽個名就知好特別,大廚用上整叉燒既豬肉部位,即係豬頸附近最嫩梅頭肉來製作｡肉質食落去爽口帶點油香,表面加上咗沙薑同埋辣椒等配料,沙薑嘅獨特香氣同微辣嘅味道幾入味,係一道中西融合的菜式｡\n\n古城煙肉炒飯\nHunan bacon fried rice\n主食係中式炒飯,一上枱就聞到煙肉嘅鹹香｡大廚火候控制得幾好,炒到飯粒分明,唔會油淋淋｡入面除咗煙肉碎,仲加咗唔少配料,食落去有幾種不同口感,鹹鹹香香得來又有層次｡\n\n開心果忌廉奶蓋\nPistachio Library ‘Cappuccino’\n甜品開心果忌廉奶蓋賣相好似一杯 Cappuccino 咖啡｡表面有一層厚厚嘅綿密泡沫,下面係開心果汁,開心果嘅堅果味濃郁,底部仲有少少紅豆,增添咬口｡\n\n豆腐乳凍\nTofu panna cotta\n最後一款甜品係豆腐乳凍｡乳凍嘅質地順滑,入口即化,味道方面帶有淡淡豆腐香,奶味同豆香平衡得啱啱好｡\n\n#創意中菜 #大館餐廳 #黑珍珠指南 #自助餐回本攻略 #打卡美食 #好去處 #打卡 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1783868760110.jpeg","creator":{"@type":"Person","name":"frostiewithfood"}}]