[{"@context":"https://schema.org","@type":"Article","headline":"銅鑼灣超高質打卡餐廳","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1726549757922.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1726549758169.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1726549758356.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1726549758587.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1726549758780.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1726549758980.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1726549810021.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1726549810155.jpeg"],"datePublished":"2024-09-17 13:12:12+08:00","url":"/community/detailpost/db484b0c-d475-47dc-b3f7-9f2873d87245/打卡熱點/銅鑼灣超高質打卡餐廳/Mizuki-San/787246","author":{"@type":"Person","name":"Mizuki San","url":"https://www.ulifestyle.com.hk/community/user_profile/787246/Mizuki-San"},"text":"Benson哥哥生日正日那天,我們特意去了銅鑼灣一間服務好又食物質素高的餐廳慶祝🎉\n\n最特別的是餐廳的著名甜品型男大廚為哥哥準備了一個很有儀式感的甜品環節🤭相信一向重視節日的哥哥一定感到非常滿意｡\n\nStarter 頭盤\n🌟香烤八爪魚 |白豆沙律 |綠莎莎醬\n八爪魚是我和哥哥最愛,夠新鮮彈牙,口感十足,顏色紅紅綠綠,非常漂亮,味道一相當不錯｡\n\n🌟煎北海道帶子|香草沙律|杏仁自蒜冷湯|野蒜油+48\n北海道刺身級的帶子半生熟,煎到外脆內軟,濃濃的蒜香味加上蒜油,既惹味又有鮮味｡\n\n🌟芝麻火炙吞拿魚|椰子高湯 | 輕醃水晶梨+28\n這是必叫的頭盤,因為我一向很喜歡火焰吞拿魚的味道,加上賣相和擺盤的視覺效果亦非常漂亮｡味道清新又開胃｡\n\n🌟法式藍帶雞排|法式千層薯 | 迷你羅馬菜\n法式藍帶雞排是把雞肉用芝士包著, 然後裹上麵包屑, 用油煎或油炸｡所以味道香脆可口｡配上羅馬生菜一同進食,中和了炸物的油膩感｡法式千層薯亦非常出色｡\n\n🌟香煎羊西冷 | 茄子燉雜菜 | 薯條 +68\n羊架就經常食,羊西冷真的相對比較少,肉質都好鬆軟,如果五成可能效果更佳,不過因為細佬食的關係,所以我叫了七成｡\n\n🌟西班牙大紅蝦意粉 | 高湯 | 番茄乾+98\n哥哥非常欣賞西班牙大紅蝦,以往我亦曾經在外地訂過回家烹調,大紅蝦的質地真的越和普通的蝦很大分別,由於產量稀少,極為珍貴｡西班牙紅蝦被知名美食家評為世界上最好食的海蝦,鮮味比一般海蝦濃香數倍,意粉軟硬亦非常適中｡\n\n每次來到這間餐廳,最期待的一定是即席藝術甜品畫,因為每次都沒有令人失望｡除了味道出色之外,其賣相也絕對是信心的保證｡\n\nDessert Presentation\n\nJackson Pollock \n\nEarl Grey Pound Cake \nTiramisu puffs\nPlum Visitandine\nRaspberry mousse tart \nCoconut mango cake \n\nrice krispies treats\nChocolate jelly\nRaspberry microwave cake\n\nYoghurt Yocrispy \nPurple Sweet Potato\nPowder\nPumpkin Flake powder \n\nRaspberry sauce \nGreen apple sauce \nYoghurt sauce\nMango sauce\nBlueberry sauce \n\nSugar coated blueberry / Raspberry \n\nMeringue \nLiquefied nitrogen\n\nCulinArt 1862\n📍銅鑼灣禮頓道29號華懋禮頓廣場地\n舖及1樓\n\n#Culinart1862\n#causewaybay\n#生日快樂\n#dessertpresentation\n#birthday\n#birthdaymeal\n#happybirthday\n#高質素餐廳\n#甜品\n#即席藝術甜品畫\n#甜品畫\n#生日驚喜\n#儀式感"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"銅鑼灣超高質打卡餐廳","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1726549757922.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1726549758169.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1726549758356.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1726549758587.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1726549758780.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1726549758980.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1726549810021.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1726549810155.jpeg"],"datePublished":"2024-09-17 13:12:12+08:00","url":"/community/detailpost/db484b0c-d475-47dc-b3f7-9f2873d87245/打卡熱點/銅鑼灣超高質打卡餐廳/Mizuki-San/787246","author":{"@type":"Person","name":"Mizuki San","url":"https://www.ulifestyle.com.hk/community/user_profile/787246/Mizuki-San"},"text":"Benson哥哥生日正日那天,我們特意去了銅鑼灣一間服務好又食物質素高的餐廳慶祝🎉\n\n最特別的是餐廳的著名甜品型男大廚為哥哥準備了一個很有儀式感的甜品環節🤭相信一向重視節日的哥哥一定感到非常滿意｡\n\nStarter 頭盤\n🌟香烤八爪魚 |白豆沙律 |綠莎莎醬\n八爪魚是我和哥哥最愛,夠新鮮彈牙,口感十足,顏色紅紅綠綠,非常漂亮,味道一相當不錯｡\n\n🌟煎北海道帶子|香草沙律|杏仁自蒜冷湯|野蒜油+48\n北海道刺身級的帶子半生熟,煎到外脆內軟,濃濃的蒜香味加上蒜油,既惹味又有鮮味｡\n\n🌟芝麻火炙吞拿魚|椰子高湯 | 輕醃水晶梨+28\n這是必叫的頭盤,因為我一向很喜歡火焰吞拿魚的味道,加上賣相和擺盤的視覺效果亦非常漂亮｡味道清新又開胃｡\n\n🌟法式藍帶雞排|法式千層薯 | 迷你羅馬菜\n法式藍帶雞排是把雞肉用芝士包著, 然後裹上麵包屑, 用油煎或油炸｡所以味道香脆可口｡配上羅馬生菜一同進食,中和了炸物的油膩感｡法式千層薯亦非常出色｡\n\n🌟香煎羊西冷 | 茄子燉雜菜 | 薯條 +68\n羊架就經常食,羊西冷真的相對比較少,肉質都好鬆軟,如果五成可能效果更佳,不過因為細佬食的關係,所以我叫了七成｡\n\n🌟西班牙大紅蝦意粉 | 高湯 | 番茄乾+98\n哥哥非常欣賞西班牙大紅蝦,以往我亦曾經在外地訂過回家烹調,大紅蝦的質地真的越和普通的蝦很大分別,由於產量稀少,極為珍貴｡西班牙紅蝦被知名美食家評為世界上最好食的海蝦,鮮味比一般海蝦濃香數倍,意粉軟硬亦非常適中｡\n\n每次來到這間餐廳,最期待的一定是即席藝術甜品畫,因為每次都沒有令人失望｡除了味道出色之外,其賣相也絕對是信心的保證｡\n\nDessert Presentation\n\nJackson Pollock \n\nEarl Grey Pound Cake \nTiramisu puffs\nPlum Visitandine\nRaspberry mousse tart \nCoconut mango cake \n\nrice krispies treats\nChocolate jelly\nRaspberry microwave cake\n\nYoghurt Yocrispy \nPurple Sweet Potato\nPowder\nPumpkin Flake powder \n\nRaspberry sauce \nGreen apple sauce \nYoghurt sauce\nMango sauce\nBlueberry sauce \n\nSugar coated blueberry / Raspberry \n\nMeringue \nLiquefied nitrogen\n\nCulinArt 1862\n📍銅鑼灣禮頓道29號華懋禮頓廣場地\n舖及1樓\n\n#Culinart1862\n#causewaybay\n#生日快樂\n#dessertpresentation\n#birthday\n#birthdaymeal\n#happybirthday\n#高質素餐廳\n#甜品\n#即席藝術甜品畫\n#甜品畫\n#生日驚喜\n#儀式感"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1726549757922.jpeg","creator":{"@type":"Person","name":"Mizuki San"}}]