[{"@context":"https://schema.org","@type":"Article","headline":"南洋過來的風味 @ 南海一號 ( 尖沙咀iSQUARE )","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829159578.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829159630.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829159652.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829159834.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829160288.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829159949.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829159972.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829160451.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829160033.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829160372.jpeg"],"datePublished":"2024-10-02 08:32:31+08:00","url":"/community/detailpost/c62a1a00-89b6-41ee-8560-9df0494d1f90/中式料理/A美食焚化爐/297620","author":{"@type":"Person","name":"A美食焚化爐","url":"https://www.ulifestyle.com.hk/community/user_profile/297620/A美食焚化爐"},"text":"很久沒來南海一號了，門前的模型船像真度極高，彷彿是告訴大家源於南洋的菜色。\n\n\n\n\n\n餐廳設計緊扣船舶的感覺，高位的“眼睛”原來是DJ房，可作私人宴會之用。\n\n\n\n\n\n娘惹秋葵\n\nSauteed Okra with Shallots and Shrimps Paste\n\n平日食秋葵很怕中間滑潺潺的質感，但今次加入了乾蔥及蝦醬，不單有南洋風味，反而幾惹味，令人觀感大改，我鍾意。\n\n\n\n\n\n話梅石榴\n\nGuava in Plum Flavour\n\n以話梅水泡浸過的石榴酸酸甜甜又爽脆，很啱炎熱天氣下胃口一般的日子。\n\n\n\n\n\n\n滋補燉響螺湯\n\nDouble-boiled Conch and Red Date Broth\n\n家中絕少會燉湯，但那陣醇香生津的感覺真好，尤其是雞腳燉至軟稔，入口即化的感覺真好。\n\n\n\n\n\n\n\n金榜醬煮大蝦(配饅頭)\n\nKing prawn served in bang sauce (with fried mantou)\n\n店方的名物，帶叻沙氛圍的金榜醬尤其出色，配以炸饅頭更是神來之筆，每口蘸上了醬汁辣辣地又甜美，令人欲罷不能，有時候覺得大蝦都給比下去了。\n\n\n\n\n\n\n\n阿參醬星斑腩\n\nBraised grouper brisket in Asam sauce\n\n以阿參醬去煮班腩及茄子，微辣的口感充分包裹了班腩，啖啖肉真好，而茄子更加是吸汁上品，好味。\n\n\n\n\n\n脆皮牛坑腩\n\nDeep-fried Crispy Beef Brisket served with Spicy Vegetable Sauce\n\n薄薄的一層近乎襌衣的脆漿，炸得毫無多餘油份，內裡是軟熟的牛坑腩，層次分明，處理得相當好。\n\n\n\n黑松露雜菌燴白豆腐\n\nSteamed Tofu with Wild Mushrooms and Black Truffle\n\n挺適合配白飯的一道菜，既有黑松露及什菌的幽香，又有豆腐的粉嫩，拌和熱飯食好正。\n\n\n\n\n\n\n\n\n\n龍蝦湯泡貴妃飯\n\nCrispy and steamed rice served in lobster soup\n\n單尾的泡飯就最合心意，龍蝦湯濃稠味香，配泡飯又是一流，在充滿儀式感下灑上脆米令口感更佳。\n\n\n\n\n\n火焰香芒配雪糕\n\nMangoes flambe with vanilla ice cream\n\n甜品是帶法式風情變奏版的火焰香芒配雪糕，處理手法似可麗餅，但以呂宋芒代替，澆上酒後燃點火焰，酒香與果香同時瀰漫，最後加上一球香草雪糕，芳香馥郁。\n\n\n\n\n\n楊枝甘露小丸子\n\nSago cream with mango purée\n\n(二選一 Choose one)\n\n雖然楊枝甘露是本地原創，但變化真多，今次加入了帶嚼口的丸子，又是另一番滋味。\n \n\n\n\n地址 : 尖沙咀彌敦道63號iSQUARE國際廣場30樓\n \n電話 : 2487 3688\n \n味道 : 4 環境 : 4 服務 : 4 衛生 : 4 抵食 : 4 位置 : 5\n \nIG : foodiephilip\n \n小紅書 : 美食焚化爐\n \n希望各位喜歡這篇文章的朋友，請在我的專頁上剔\"LIKE\"，當作小小的鼓勵吧!謝謝!\n \nhttp://www.facebook.com/foodiephilip\n\r\n #尖沙咀 #iSquare #中菜 #美食焚化爐 #南海一號\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"南洋過來的風味 @ 南海一號 ( 尖沙咀iSQUARE )","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829159578.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829159630.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829159652.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829159834.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829160288.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829159949.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829159972.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829160451.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829160033.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1727829160372.jpeg"],"datePublished":"2024-10-02 08:32:31+08:00","url":"/community/detailpost/c62a1a00-89b6-41ee-8560-9df0494d1f90/中式料理/A美食焚化爐/297620","author":{"@type":"Person","name":"A美食焚化爐","url":"https://www.ulifestyle.com.hk/community/user_profile/297620/A美食焚化爐"},"text":"很久沒來南海一號了，門前的模型船像真度極高，彷彿是告訴大家源於南洋的菜色。\n\n\n\n\n\n餐廳設計緊扣船舶的感覺，高位的“眼睛”原來是DJ房，可作私人宴會之用。\n\n\n\n\n\n娘惹秋葵\n\nSauteed Okra with Shallots and Shrimps Paste\n\n平日食秋葵很怕中間滑潺潺的質感，但今次加入了乾蔥及蝦醬，不單有南洋風味，反而幾惹味，令人觀感大改，我鍾意。\n\n\n\n\n\n話梅石榴\n\nGuava in Plum Flavour\n\n以話梅水泡浸過的石榴酸酸甜甜又爽脆，很啱炎熱天氣下胃口一般的日子。\n\n\n\n\n\n\n滋補燉響螺湯\n\nDouble-boiled Conch and Red Date Broth\n\n家中絕少會燉湯，但那陣醇香生津的感覺真好，尤其是雞腳燉至軟稔，入口即化的感覺真好。\n\n\n\n\n\n\n\n金榜醬煮大蝦(配饅頭)\n\nKing prawn served in bang sauce (with fried mantou)\n\n店方的名物，帶叻沙氛圍的金榜醬尤其出色，配以炸饅頭更是神來之筆，每口蘸上了醬汁辣辣地又甜美，令人欲罷不能，有時候覺得大蝦都給比下去了。\n\n\n\n\n\n\n\n阿參醬星斑腩\n\nBraised grouper brisket in Asam sauce\n\n以阿參醬去煮班腩及茄子，微辣的口感充分包裹了班腩，啖啖肉真好，而茄子更加是吸汁上品，好味。\n\n\n\n\n\n脆皮牛坑腩\n\nDeep-fried Crispy Beef Brisket served with Spicy Vegetable Sauce\n\n薄薄的一層近乎襌衣的脆漿，炸得毫無多餘油份，內裡是軟熟的牛坑腩，層次分明，處理得相當好。\n\n\n\n黑松露雜菌燴白豆腐\n\nSteamed Tofu with Wild Mushrooms and Black Truffle\n\n挺適合配白飯的一道菜，既有黑松露及什菌的幽香，又有豆腐的粉嫩，拌和熱飯食好正。\n\n\n\n\n\n\n\n\n\n龍蝦湯泡貴妃飯\n\nCrispy and steamed rice served in lobster soup\n\n單尾的泡飯就最合心意，龍蝦湯濃稠味香，配泡飯又是一流，在充滿儀式感下灑上脆米令口感更佳。\n\n\n\n\n\n火焰香芒配雪糕\n\nMangoes flambe with vanilla ice cream\n\n甜品是帶法式風情變奏版的火焰香芒配雪糕，處理手法似可麗餅，但以呂宋芒代替，澆上酒後燃點火焰，酒香與果香同時瀰漫，最後加上一球香草雪糕，芳香馥郁。\n\n\n\n\n\n楊枝甘露小丸子\n\nSago cream with mango purée\n\n(二選一 Choose one)\n\n雖然楊枝甘露是本地原創，但變化真多，今次加入了帶嚼口的丸子，又是另一番滋味。\n \n\n\n\n地址 : 尖沙咀彌敦道63號iSQUARE國際廣場30樓\n \n電話 : 2487 3688\n \n味道 : 4 環境 : 4 服務 : 4 衛生 : 4 抵食 : 4 位置 : 5\n \nIG : foodiephilip\n \n小紅書 : 美食焚化爐\n \n希望各位喜歡這篇文章的朋友，請在我的專頁上剔\"LIKE\"，當作小小的鼓勵吧!謝謝!\n \nhttp://www.facebook.com/foodiephilip\n\r\n #尖沙咀 #iSquare #中菜 #美食焚化爐 #南海一號\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_1727829159578.jpeg","creator":{"@type":"Person","name":"A美食焚化爐"}}]