[{"@context":"https://schema.org","@type":"Article","headline":"九龍城30年泰菜餐館🇹🇭超惹味酸辣零味精魷魚🦑炆牛肉/咖哩","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202510/452540/20251011/hls/post_detail_1760182925092.m3u8"],"datePublished":"2025-10-11 19:52:55+08:00","url":"/community/detailpost/f9b47336-c4d0-4018-85ef-52b2c240c40a/泰國菜/foodiegogoooo/452540","author":{"@type":"Person","name":"foodiegogoooo","url":"https://www.ulifestyle.com.hk/community/user_profile/452540/foodiegogoooo"},"text":"唔知大家去九龍城食泰菜覺唔覺,其實間間賣嘅嘢食都九成九一樣,只係做得好食同冇咁好食嘅分別,可能係呢個原因,近年城外有咁多間新派泰菜爆紅,因為佢地帶到多啲新鮮感比大家｡\n\n但老店係咪一定冇新鮮感,其實都唔係,就好似呢間30幾年歷史嘅泰菜咁,佢地唔聲唔聲,原來賣嘅泰菜都係同出邊好唔同,例如猜也蓬炆牛肉､魷魚鍋､椰皇椰子水熬嘅咖哩咁,都係香港特別少見｡\n\n-\n🥘大圓法包椰皇黃咖喱雞($178)\n用上原個椰皇同椰青水,去熬煮黃咖啀,濃厚中帶清甜,出邊真係少見咁做,完全冇平時咖哩嘅膩感,食落非常舒服,拎埋農夫包黎沾超正｡\n\n🍗糯米雞翼 ($88)\n難得出色嘅糯米雞翼,糯米本身用泰國臘腸同香料煲起,本身糯米都粒粒入味,再釀入填滿雞翼,炸到外層脆皮,內裡軟糯,帶臘味香非常正｡\n\n🥩泰國猜也蓬炆牛肉 ($148)\n猜也蓬係泰國地名,聽店員介紹,剩係呢道都用上10幾款香料,都係泰國地道香料為主,將清湯做到充滿香料層次,炆煮牛肉兩個鐘,肉質都非常軟腍｡\n\n🦑泰式原條魷魚鍋($188)\n應該係我見過最大條魷魚,底下係酸辣鮮清湯,魷魚嘅谷氨酸同肌苷酸,即係鮮味來源,越滾越濃縮,越黎越鮮甜,難怪要明爐上｡\n\n🥓泰式燒鰂魚沙律 ($198)\n其實呢道都幾抵食,因為原條上份量大得誇張,用嘅都係鮮甜嘅白鰂魚･沙律其實係講緊個做法,嚴格黎講呢道係原條淨魚黎,拆好哂肉炸香,酸甜辣超正｡\n\n-\n金蘭花泰國菜館 @goldenorchidkc\n🗺️九龍城龍崗道10-12號地舖\n📞2383 3076\n#泰菜 #泰國美食 #九龍城美食 #九龍城 #九龍美食 #宋皇臺美食 #啟德 #啟德美食 #啟德體育園 #泰國 #美食推介 #打卡美食 #Foodie "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"九龍城30年泰菜餐館🇹🇭超惹味酸辣零味精魷魚🦑炆牛肉/咖哩","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202510/452540/20251011/hls/post_detail_1760182925092.m3u8"],"datePublished":"2025-10-11 19:52:55+08:00","url":"/community/detailpost/f9b47336-c4d0-4018-85ef-52b2c240c40a/泰國菜/foodiegogoooo/452540","author":{"@type":"Person","name":"foodiegogoooo","url":"https://www.ulifestyle.com.hk/community/user_profile/452540/foodiegogoooo"},"text":"唔知大家去九龍城食泰菜覺唔覺,其實間間賣嘅嘢食都九成九一樣,只係做得好食同冇咁好食嘅分別,可能係呢個原因,近年城外有咁多間新派泰菜爆紅,因為佢地帶到多啲新鮮感比大家｡\n\n但老店係咪一定冇新鮮感,其實都唔係,就好似呢間30幾年歷史嘅泰菜咁,佢地唔聲唔聲,原來賣嘅泰菜都係同出邊好唔同,例如猜也蓬炆牛肉､魷魚鍋､椰皇椰子水熬嘅咖哩咁,都係香港特別少見｡\n\n-\n🥘大圓法包椰皇黃咖喱雞($178)\n用上原個椰皇同椰青水,去熬煮黃咖啀,濃厚中帶清甜,出邊真係少見咁做,完全冇平時咖哩嘅膩感,食落非常舒服,拎埋農夫包黎沾超正｡\n\n🍗糯米雞翼 ($88)\n難得出色嘅糯米雞翼,糯米本身用泰國臘腸同香料煲起,本身糯米都粒粒入味,再釀入填滿雞翼,炸到外層脆皮,內裡軟糯,帶臘味香非常正｡\n\n🥩泰國猜也蓬炆牛肉 ($148)\n猜也蓬係泰國地名,聽店員介紹,剩係呢道都用上10幾款香料,都係泰國地道香料為主,將清湯做到充滿香料層次,炆煮牛肉兩個鐘,肉質都非常軟腍｡\n\n🦑泰式原條魷魚鍋($188)\n應該係我見過最大條魷魚,底下係酸辣鮮清湯,魷魚嘅谷氨酸同肌苷酸,即係鮮味來源,越滾越濃縮,越黎越鮮甜,難怪要明爐上｡\n\n🥓泰式燒鰂魚沙律 ($198)\n其實呢道都幾抵食,因為原條上份量大得誇張,用嘅都係鮮甜嘅白鰂魚･沙律其實係講緊個做法,嚴格黎講呢道係原條淨魚黎,拆好哂肉炸香,酸甜辣超正｡\n\n-\n金蘭花泰國菜館 @goldenorchidkc\n🗺️九龍城龍崗道10-12號地舖\n📞2383 3076\n#泰菜 #泰國美食 #九龍城美食 #九龍城 #九龍美食 #宋皇臺美食 #啟德 #啟德美食 #啟德體育園 #泰國 #美食推介 #打卡美食 #Foodie "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://video-playback.ulifestyle.com.hk/ul/converts/202510/452540/20251011/hls/post_detail_1760182925092.m3u8","creator":{"@type":"Person","name":"foodiegogoooo"}}]