[{"@context":"https://schema.org","@type":"Article","headline":"銅鑼灣高質素峇里菜🥰全港最靚嘅畫碟💝","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639444926.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639445247.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639445419.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639445684.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639445831.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639445998.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639446232.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639446407.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639446589.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639446769.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639446950.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639447259.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639447478.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639447700.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639447887.jpeg"],"datePublished":"2026-03-04 23:53:17+08:00","url":"/community/detailpost/da06185d-055d-49d0-8905-4ad83475db82/香港攻略/銅鑼灣高質素峇里菜全/frostiewithfood/479498","author":{"@type":"Person","name":"frostiewithfood","url":"https://www.ulifestyle.com.hk/community/user_profile/479498/frostiewithfood"},"text":"🏠 Le Chefeteria\n今日同朋友到銅鑼灣嘅呢間樓上餐廳度食飯,餐廳主打西式私房菜,今次去時候正值新年,好有新年氣氛,仲可以拉紙炮仗添!\n\nSpiced Taro Chips\n首先上咗一款snack,係自家製炸芋頭片,面頭加咗啲香料,食落幾脆口\n\nAmuse Bouche (Ceviche)\n之後就嚟咗一款由柑橘汁及魚肉整成既小食, 配上蕃茄片,食落清新\n\nLobster bisque \nGinger Pumpkin Soup\n今日飲嘅餐湯分別係龍蝦湯同埋南瓜湯,龍蝦湯特別之處係冇加到任何忌廉落去煮,所以飲落去粉粉地｡南瓜湯就加咗一啲香料同埋薑落去整,隱約有種印度風味\n\nDuck leg confit Thai green mango Salad Lo Hei for sharing\n上主菜之前,嚟咗一碟沙律配油封鴨髀,店員話呢個係撈起,慢煮油封鴨髀,鴨肉容易撕開,肉質一絲絲再加埋側邊嘅沙律,淋上日式照燒醬,撈埋一齊,入口好滿足\n\nSpanish Segovian Suckling Pig with SE Asian Flavours \n之後上枱嘅係東南亞風味嘅烤乳豬,乳豬外脆內嫩,外皮脆口程度好似食緊薯片咁,入面嘅肉質肥瘦適中,而且配搭上嘅三種東南亞醬汁,以及和乳豬一同烹製嘅配菜,入口更別有一番風味\n\nRed Snapper with Teriyaki Sauce\n第一款主菜係日式照燒汁配紅鯛魚嘅組合,側邊仲有一啲唔同嘅蔬菜配菜,比如甘筍,西蘭花和薯蓉等｡魚肉煮得香滑,配上香甜嘅照燒汁,實在令人食指大動｡\n\nCoconut husk-smoked Argentinian Black Angus Tenderloin\n第二款主菜就係廚師最得意嘅菜式之一,阿根廷黑安格斯牛里脊肉,店員指牛隻係草食性動物,脂肪含量比較低,再配搭上獨特嘅烹調方式,雖然只係三成熟,但係切出嚟完全冇血水｡而且用咗椰殼去煙燻牛肉,入口確實有明顯嘅煙燻香味,肉質軟淋,配搭上椰漿整成嘅薯蓉同埋泰式酸子醬,真係有東南亞嘅特色｡\n\nBanana Roti\n甜品係香蕉薄餅,帶有香蕉嘅香味但又唔會太過甜｡我哋仲可以睇到廚師即場整香蕉薄餅,真係睇得又食得｡\n\nBeetroot cake\n另一款令人驚喜嘅甜品係紅菜頭蛋糕,呢款甜品有得畫碟,今次就揀咗布甸狗,真係好靚｡蛋糕表面有一層自家製紅菜頭雪糕,加埋中間既紅菜頭凍,成個蛋糕食落好清新｡\n\n最後飲返杯來自峇里嘅花茶,為呢一餐畫上完美句號｡\n\n#新年聚餐 #西式料理 #銅鑼灣私房菜 #越食越靚 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"銅鑼灣高質素峇里菜🥰全港最靚嘅畫碟💝","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639444926.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639445247.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639445419.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639445684.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639445831.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639445998.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639446232.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639446407.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639446589.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639446769.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639446950.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639447259.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639447478.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639447700.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639447887.jpeg"],"datePublished":"2026-03-04 23:53:17+08:00","url":"/community/detailpost/da06185d-055d-49d0-8905-4ad83475db82/香港攻略/銅鑼灣高質素峇里菜全/frostiewithfood/479498","author":{"@type":"Person","name":"frostiewithfood","url":"https://www.ulifestyle.com.hk/community/user_profile/479498/frostiewithfood"},"text":"🏠 Le Chefeteria\n今日同朋友到銅鑼灣嘅呢間樓上餐廳度食飯,餐廳主打西式私房菜,今次去時候正值新年,好有新年氣氛,仲可以拉紙炮仗添!\n\nSpiced Taro Chips\n首先上咗一款snack,係自家製炸芋頭片,面頭加咗啲香料,食落幾脆口\n\nAmuse Bouche (Ceviche)\n之後就嚟咗一款由柑橘汁及魚肉整成既小食, 配上蕃茄片,食落清新\n\nLobster bisque \nGinger Pumpkin Soup\n今日飲嘅餐湯分別係龍蝦湯同埋南瓜湯,龍蝦湯特別之處係冇加到任何忌廉落去煮,所以飲落去粉粉地｡南瓜湯就加咗一啲香料同埋薑落去整,隱約有種印度風味\n\nDuck leg confit Thai green mango Salad Lo Hei for sharing\n上主菜之前,嚟咗一碟沙律配油封鴨髀,店員話呢個係撈起,慢煮油封鴨髀,鴨肉容易撕開,肉質一絲絲再加埋側邊嘅沙律,淋上日式照燒醬,撈埋一齊,入口好滿足\n\nSpanish Segovian Suckling Pig with SE Asian Flavours \n之後上枱嘅係東南亞風味嘅烤乳豬,乳豬外脆內嫩,外皮脆口程度好似食緊薯片咁,入面嘅肉質肥瘦適中,而且配搭上嘅三種東南亞醬汁,以及和乳豬一同烹製嘅配菜,入口更別有一番風味\n\nRed Snapper with Teriyaki Sauce\n第一款主菜係日式照燒汁配紅鯛魚嘅組合,側邊仲有一啲唔同嘅蔬菜配菜,比如甘筍,西蘭花和薯蓉等｡魚肉煮得香滑,配上香甜嘅照燒汁,實在令人食指大動｡\n\nCoconut husk-smoked Argentinian Black Angus Tenderloin\n第二款主菜就係廚師最得意嘅菜式之一,阿根廷黑安格斯牛里脊肉,店員指牛隻係草食性動物,脂肪含量比較低,再配搭上獨特嘅烹調方式,雖然只係三成熟,但係切出嚟完全冇血水｡而且用咗椰殼去煙燻牛肉,入口確實有明顯嘅煙燻香味,肉質軟淋,配搭上椰漿整成嘅薯蓉同埋泰式酸子醬,真係有東南亞嘅特色｡\n\nBanana Roti\n甜品係香蕉薄餅,帶有香蕉嘅香味但又唔會太過甜｡我哋仲可以睇到廚師即場整香蕉薄餅,真係睇得又食得｡\n\nBeetroot cake\n另一款令人驚喜嘅甜品係紅菜頭蛋糕,呢款甜品有得畫碟,今次就揀咗布甸狗,真係好靚｡蛋糕表面有一層自家製紅菜頭雪糕,加埋中間既紅菜頭凍,成個蛋糕食落好清新｡\n\n最後飲返杯來自峇里嘅花茶,為呢一餐畫上完美句號｡\n\n#新年聚餐 #西式料理 #銅鑼灣私房菜 #越食越靚 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1772639444926.jpeg","creator":{"@type":"Person","name":"frostiewithfood"}}]