[{"@context":"https://schema.org","@type":"Article","headline":"QUE","image":["https://cloudapp01.ulifestyle.com.hk/post/600-483-602-CR-1-RB-1/post_1752646500996.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-483-602-CR-1-RB-1/post_1752646501300.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-483-602-CR-1-RB-1/post_1752646501418.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-483-602-CR-1-RB-1/post_1752646501485.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-483-602-CR-1-RB-1/post_1752646501679.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-483-602-CR-1-RB-1/post_1752646501810.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-483-602-CR-1-RB-1/post_1752646501991.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-483-602-CR-1-RB-1/post_1752646502142.jpeg"],"datePublished":"2025-07-16 14:20:57+08:00","url":"/community/detailpost/b36bb42e-a5b2-4ee2-bd79-e09ded6cd959/多國菜/hkfoodiesavvy/847578","author":{"@type":"Person","name":"hkfoodiesavvy","url":"https://www.ulifestyle.com.hk/community/user_profile/847578/hkfoodiesavvy"},"text":"🍴QUE🍴\n\n📍旺角太子道西193號Moko新世紀廣場4樓453號舖\n☎️852-3585 9939\n\n QUE 提供日西式融合料理,環境簡約時尚,帶有日本風格,座位寬敞｡它頗適合三五知已相聚的地方｡\n\n✨ 日式南蠻蟹肉忌廉薯餅配芥末蛋黃醬\n薯餅外層金黃酥脆,內裡軟滑,混合著濃郁的忌廉和蟹肉的鮮味,讓整個餅更香濃｡搭配的芥末蛋黃醬增添了一絲辛辣感,每一口都充滿驚喜｡\n\n✨ 百里香烤豬鞍配紅酒話梅汁\n這道菜令人失望｡烤豬鞍肉質乾柴,缺乏百里香香氣｡幸好,紅酒話梅汁的甜酸味稍稍提升了整道菜的風味｡\n\n✨ 黑松露野菌貓耳朶配木魚絲帕爾馬芝士\n黑松露的香氣濃郁,與鹹香的帕爾馬芝士完美搭配｡貓耳朶外表光滑､彈牙,完全吸收了黑松露野菌的香氣和濃稠順滑的芝士醬汁｡木魚絲則輕盈脆口,增添層次感,這道菜令人垂涎欲滴｡\n\n✨ 北海道帶子蕎麥麵配水蜜桃蕃茄凍湯\n這道菜味道平淡,唯一可取之處是鮮甜的北海道帶子,整體令人失望的｡\n\n✨ 燒宮崎鷄扒枝豆意大利飯配低溫水煮蛋\n雞肉表皮香脆,內裡多汁,搭配滑順的意大利米飯和豐富的高湯,低溫水煮蛋增添了絲滑的口感,令人滿意👍\n\n✨ 香煎鳳梨鴨胸配熱情果香蕉醬及芥茉薯蓉\n鴨肉缺乏水分和香味,讓人失望｡不過,鮮鳳梨和香蕉醬的搭配稍微彌補了不足之處｡\n\n✨ 京都宇冶抹茶提拉美蘇盒子配糖漬紅豆\n抹茶香氣濃郁,帶有微苦｡奶油的綿密滑順搭配糖漬紅豆的甜味,讓整體味道更加香甜,帶來一種舌尖上的享受｡\n\n✨ 草苺蜜柑拿破倫蛋糕\n草苺與蜜柑的清甜和酸爽相互融合,外層的拿破倫皮酥脆輕盈,內層奶油濃郁柔滑,整體口感分明,令人回味無窮｡\n\n整體而言,QUE 環境寬敞,甜品表現不錯,但主菜仍需改進!\n\n#UCreatorHK #BESTFOODwithUCreator #多國菜必食 #hkfoodie #hkblogger #hkfoodlover #hkig #hkrestaurant #吃貨 #香港美食\n "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"QUE","image":["https://cloudapp01.ulifestyle.com.hk/post/600-483-602-CR-1-RB-1/post_1752646500996.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-483-602-CR-1-RB-1/post_1752646501300.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-483-602-CR-1-RB-1/post_1752646501418.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-483-602-CR-1-RB-1/post_1752646501485.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-483-602-CR-1-RB-1/post_1752646501679.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-483-602-CR-1-RB-1/post_1752646501810.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-483-602-CR-1-RB-1/post_1752646501991.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-483-602-CR-1-RB-1/post_1752646502142.jpeg"],"datePublished":"2025-07-16 14:20:57+08:00","url":"/community/detailpost/b36bb42e-a5b2-4ee2-bd79-e09ded6cd959/多國菜/hkfoodiesavvy/847578","author":{"@type":"Person","name":"hkfoodiesavvy","url":"https://www.ulifestyle.com.hk/community/user_profile/847578/hkfoodiesavvy"},"text":"🍴QUE🍴\n\n📍旺角太子道西193號Moko新世紀廣場4樓453號舖\n☎️852-3585 9939\n\n QUE 提供日西式融合料理,環境簡約時尚,帶有日本風格,座位寬敞｡它頗適合三五知已相聚的地方｡\n\n✨ 日式南蠻蟹肉忌廉薯餅配芥末蛋黃醬\n薯餅外層金黃酥脆,內裡軟滑,混合著濃郁的忌廉和蟹肉的鮮味,讓整個餅更香濃｡搭配的芥末蛋黃醬增添了一絲辛辣感,每一口都充滿驚喜｡\n\n✨ 百里香烤豬鞍配紅酒話梅汁\n這道菜令人失望｡烤豬鞍肉質乾柴,缺乏百里香香氣｡幸好,紅酒話梅汁的甜酸味稍稍提升了整道菜的風味｡\n\n✨ 黑松露野菌貓耳朶配木魚絲帕爾馬芝士\n黑松露的香氣濃郁,與鹹香的帕爾馬芝士完美搭配｡貓耳朶外表光滑､彈牙,完全吸收了黑松露野菌的香氣和濃稠順滑的芝士醬汁｡木魚絲則輕盈脆口,增添層次感,這道菜令人垂涎欲滴｡\n\n✨ 北海道帶子蕎麥麵配水蜜桃蕃茄凍湯\n這道菜味道平淡,唯一可取之處是鮮甜的北海道帶子,整體令人失望的｡\n\n✨ 燒宮崎鷄扒枝豆意大利飯配低溫水煮蛋\n雞肉表皮香脆,內裡多汁,搭配滑順的意大利米飯和豐富的高湯,低溫水煮蛋增添了絲滑的口感,令人滿意👍\n\n✨ 香煎鳳梨鴨胸配熱情果香蕉醬及芥茉薯蓉\n鴨肉缺乏水分和香味,讓人失望｡不過,鮮鳳梨和香蕉醬的搭配稍微彌補了不足之處｡\n\n✨ 京都宇冶抹茶提拉美蘇盒子配糖漬紅豆\n抹茶香氣濃郁,帶有微苦｡奶油的綿密滑順搭配糖漬紅豆的甜味,讓整體味道更加香甜,帶來一種舌尖上的享受｡\n\n✨ 草苺蜜柑拿破倫蛋糕\n草苺與蜜柑的清甜和酸爽相互融合,外層的拿破倫皮酥脆輕盈,內層奶油濃郁柔滑,整體口感分明,令人回味無窮｡\n\n整體而言,QUE 環境寬敞,甜品表現不錯,但主菜仍需改進!\n\n#UCreatorHK #BESTFOODwithUCreator #多國菜必食 #hkfoodie #hkblogger #hkfoodlover #hkig #hkrestaurant #吃貨 #香港美食\n "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-483-602-CR-1-RB-1/post_1752646500996.jpeg","creator":{"@type":"Person","name":"hkfoodiesavvy"}}]