[{"@context":"https://schema.org","@type":"Article","headline":"｢加入左好多中式元素,好味又無違和感🤤","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336210449.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336211378.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336211816.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336212380.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336212905.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336216960.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336218812.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336219499.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336224372.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336226578.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336226947.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336229527.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336231714.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336232052.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336233483.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336233840.jpeg"],"datePublished":"2026-09-18 08:00:35+08:00","url":"/community/detailpost/d4c08e4e-9be9-4362-8a0a-fbeb23af730b/香港攻略/加入左好多中式元素好/arigatob4eat/836722","author":{"@type":"Person","name":"arigatob4eat ","url":"https://www.ulifestyle.com.hk/community/user_profile/836722/arigatob4eat"},"text":"👨🏻‍🍳VEA (中環)\n📍中環威靈頓街198號The Wellington30樓\n\n｢加入左好多中式元素,好味又無違和感🤤｣\n\n同朋友慶生😝\n提早半個月book😆\n開放式廚房+吧枱餐椅設計,比客人望到佳餚既製作過程🤤\n不得不讚,VEA既服務真系好好,儀式感滿滿😆\n5⭐️⭐️😘\n\n👍🏻🍽️8-courses menu $2280加一\n—\nSnacks :SAVOURY SELECTIONS\n餐前小食:鹹魚白菜\n餐廳招牌小菜🤤\n有個音樂盒播住:分分鐘需要你,仲有小字條歌詞🤤\n鹹魚白菜慕斯､鹹魚白菜撻､炸白菜球\n\nKristal Caviar :SPRING PEAS, SMOKED COCONUT\n晶鑽魚子醬:蜜糖豆､煙燻椰漿\n調配既醬汁好惹味,蜜糖豆爽脆\n\nMediterranean Red Prawn:KIWI, AVOCADO, SALTED LEMON\n地中海紅蝦:奇異果, 酪梨, 鹹檸檬\n鮮🤤口感軟腍,creamy\n\nRough Scale Flounder:WHITE TURNIP, LONGJING TEA\n鮫鰈魚:白蘿蔔, 龍井茶\n超嫩､超滑溜!!\n\nSea Cucumber:TIGER PRAWN, AGED SHAOXING WINE\n遼參:虎蝦, 冬趣陳年花雕酒\n花雕酒噴上海參😻\n海參外層爽脆,吾系平時軟腍口感🥹\n仲搭配左軟糯小饅頭蘸醬🤤\n好食!!\n\n中間有道懷舊山楂餅､山楂雪葩解膩🤤\n\nNoirmoutier Potato:BLACK TRUFFLE 20 YEARS PRESERVED TURNIP\n努瓦爾穆捷馬鈴薯:黑松露, 20年老菜脯\n來自法國,每年產期只有一星期既馬鈴薯🤤\n全人工手採,全世界最貴既馬鈴薯🥹\n香口既馬鈴薯脆片(微脆,吾會太薄🤤)\n上面鋪有黑松露碎條😝\n上菜前見過食材既原身,\n聞過老菜脯嘅既香味🤤\n\nAveyron Lamb :CARROT, ANGELICA ROOT\n阿韋龍羊:甘筍, 當歸\n忘了幾成熟🙈\n雖然有D難切,但系肉質真系好嫩👍🏻\n不過羊肉味吾太岀🙈\n醬汁有淡淡當歸味,都幾夾👍🏻\n甘筍千層撻好酥脆🤤\n\nWatermelon:LYCHEE, OSMANTHUS\n西瓜:荔枝､桂花\n解理解暑一流😆\n西瓜肉､荔枝肉都好甜,仲有少少淡淡桂花香｡\n\nMatsutake:SOY SAUCE TOFFEE\n松茸:豉油拖肥\n以松茸落甜點都系第一次試😻\n以前去過聞名山珍既雲南都未試過,\n原來可以咁夾🤤\n松茸增添左甜品口感,味道吾會好出,\n但系帶小小咸鮮香,\n除左呢到甜點,\n臨走前,staff送的cookie,都有松茸🥹\n超好食!!\n吾知遲D有無得買😩😩\n\n生日甜點😆\n系一隻朱古力｢燒乳豬｣😆\n好有gimmick!!\n仲要帶有音樂盒,\nstaff仲準備左即影即有相機,\n佢地個個都好nice🥹🫶🏻\n同埋系少有fine dining,\n會因應客人既母語去介紹菜式,\n雖然過後吾系好記得🙈\n但系當刻因為知道原材料,知道自己食緊咩,\n從而幫助味蕾去嘗試搵個種味道,\n當下既感覺系幾驚艷🙈\n\nMignardises:SWEET FINALE\n餐後小點:甜點\n?荷葉餅包住雪糕同港式懷舊糖蔥餅,\n仲有好食既糯米糍😆\n\n多數fine dining去到甜品就會失望,\n但系VEA既甜品好好食🥺\n一D都吾馬虎🥹\n同埋每一道菜式都食到chef既人情味,\n遊覽世界各地,都仲記掛住家鄉既美食,\n做創新既煮法,帶出美食既特色,\n好好味🥺🫶🏻\n—\n多謝當晚staff既招待,\nand many thanks to Eric😆🫶🏻\n\n#VEA #米芝蓮 #finedining\n\n#打卡美食 #社群共創攻略 #UCreatorHK #UCreator #自助餐回本攻略 #Chill賞任食狂歡 #星級中秋禮籃 #中秋團圓賞\n#香港美食攻略 #香港打卡攻略\n#TRAVELwithUCreator #MOMENTSwithUCreator "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"｢加入左好多中式元素,好味又無違和感🤤","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336210449.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336211378.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336211816.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336212380.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336212905.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336216960.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336218812.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336219499.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336224372.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336226578.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336226947.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336229527.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336231714.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336232052.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336233483.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336233840.jpeg"],"datePublished":"2026-09-18 08:00:35+08:00","url":"/community/detailpost/d4c08e4e-9be9-4362-8a0a-fbeb23af730b/香港攻略/加入左好多中式元素好/arigatob4eat/836722","author":{"@type":"Person","name":"arigatob4eat ","url":"https://www.ulifestyle.com.hk/community/user_profile/836722/arigatob4eat"},"text":"👨🏻‍🍳VEA (中環)\n📍中環威靈頓街198號The Wellington30樓\n\n｢加入左好多中式元素,好味又無違和感🤤｣\n\n同朋友慶生😝\n提早半個月book😆\n開放式廚房+吧枱餐椅設計,比客人望到佳餚既製作過程🤤\n不得不讚,VEA既服務真系好好,儀式感滿滿😆\n5⭐️⭐️😘\n\n👍🏻🍽️8-courses menu $2280加一\n—\nSnacks :SAVOURY SELECTIONS\n餐前小食:鹹魚白菜\n餐廳招牌小菜🤤\n有個音樂盒播住:分分鐘需要你,仲有小字條歌詞🤤\n鹹魚白菜慕斯､鹹魚白菜撻､炸白菜球\n\nKristal Caviar :SPRING PEAS, SMOKED COCONUT\n晶鑽魚子醬:蜜糖豆､煙燻椰漿\n調配既醬汁好惹味,蜜糖豆爽脆\n\nMediterranean Red Prawn:KIWI, AVOCADO, SALTED LEMON\n地中海紅蝦:奇異果, 酪梨, 鹹檸檬\n鮮🤤口感軟腍,creamy\n\nRough Scale Flounder:WHITE TURNIP, LONGJING TEA\n鮫鰈魚:白蘿蔔, 龍井茶\n超嫩､超滑溜!!\n\nSea Cucumber:TIGER PRAWN, AGED SHAOXING WINE\n遼參:虎蝦, 冬趣陳年花雕酒\n花雕酒噴上海參😻\n海參外層爽脆,吾系平時軟腍口感🥹\n仲搭配左軟糯小饅頭蘸醬🤤\n好食!!\n\n中間有道懷舊山楂餅､山楂雪葩解膩🤤\n\nNoirmoutier Potato:BLACK TRUFFLE 20 YEARS PRESERVED TURNIP\n努瓦爾穆捷馬鈴薯:黑松露, 20年老菜脯\n來自法國,每年產期只有一星期既馬鈴薯🤤\n全人工手採,全世界最貴既馬鈴薯🥹\n香口既馬鈴薯脆片(微脆,吾會太薄🤤)\n上面鋪有黑松露碎條😝\n上菜前見過食材既原身,\n聞過老菜脯嘅既香味🤤\n\nAveyron Lamb :CARROT, ANGELICA ROOT\n阿韋龍羊:甘筍, 當歸\n忘了幾成熟🙈\n雖然有D難切,但系肉質真系好嫩👍🏻\n不過羊肉味吾太岀🙈\n醬汁有淡淡當歸味,都幾夾👍🏻\n甘筍千層撻好酥脆🤤\n\nWatermelon:LYCHEE, OSMANTHUS\n西瓜:荔枝､桂花\n解理解暑一流😆\n西瓜肉､荔枝肉都好甜,仲有少少淡淡桂花香｡\n\nMatsutake:SOY SAUCE TOFFEE\n松茸:豉油拖肥\n以松茸落甜點都系第一次試😻\n以前去過聞名山珍既雲南都未試過,\n原來可以咁夾🤤\n松茸增添左甜品口感,味道吾會好出,\n但系帶小小咸鮮香,\n除左呢到甜點,\n臨走前,staff送的cookie,都有松茸🥹\n超好食!!\n吾知遲D有無得買😩😩\n\n生日甜點😆\n系一隻朱古力｢燒乳豬｣😆\n好有gimmick!!\n仲要帶有音樂盒,\nstaff仲準備左即影即有相機,\n佢地個個都好nice🥹🫶🏻\n同埋系少有fine dining,\n會因應客人既母語去介紹菜式,\n雖然過後吾系好記得🙈\n但系當刻因為知道原材料,知道自己食緊咩,\n從而幫助味蕾去嘗試搵個種味道,\n當下既感覺系幾驚艷🙈\n\nMignardises:SWEET FINALE\n餐後小點:甜點\n?荷葉餅包住雪糕同港式懷舊糖蔥餅,\n仲有好食既糯米糍😆\n\n多數fine dining去到甜品就會失望,\n但系VEA既甜品好好食🥺\n一D都吾馬虎🥹\n同埋每一道菜式都食到chef既人情味,\n遊覽世界各地,都仲記掛住家鄉既美食,\n做創新既煮法,帶出美食既特色,\n好好味🥺🫶🏻\n—\n多謝當晚staff既招待,\nand many thanks to Eric😆🫶🏻\n\n#VEA #米芝蓮 #finedining\n\n#打卡美食 #社群共創攻略 #UCreatorHK #UCreator #自助餐回本攻略 #Chill賞任食狂歡 #星級中秋禮籃 #中秋團圓賞\n#香港美食攻略 #香港打卡攻略\n#TRAVELwithUCreator #MOMENTSwithUCreator "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1789336210449.jpeg","creator":{"@type":"Person","name":"arigatob4eat "}}]