[{"@context":"https://schema.org","@type":"Article","headline":"我們的Fine Dining @ Gold Coast Prime Rib ( 屯門黃金海岸酒店 )","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581503339.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581503360.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581503231.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581503288.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581503181.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581503326.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581503167.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581502996.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581503278.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581503346.jpeg"],"datePublished":"2024-03-28 07:18:13+08:00","url":"/community/detailpost/4aab3a01-1693-4588-a8b7-1c957938769b/西式美食/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":" 早前跟太太係屯門黃金海岸海店二人世界，晚餐不再是Buffet，而是吃得精一點，來個 Fine Dining。\n\n\n\n\n\nSeafood platter 海鮮拼盤\n\nBoston lobster, tiger prawns, blue mussels, fresh clams, scallops with caviar\n\n份量十足，有齊波士頓龍蝦、虎蝦、藍青口、海蜆、扇貝配黑魚子。\n\n\n\n\n\n波士頓龍蝦肉質雪白爽彈，蝦膏又澎湃。\n\n\n\n\n\n\n虎蝦同樣的彈牙；藍青口食落細嫩；海蜆絲毫無砂，而扇貝放上了黑魚子，是更覺矜貴。\n\n\n\n\n\n\nButternut squash bisque with crab meat\n\n蟹肉南瓜濃湯\n\n鮮甜濃稠的質感，雖然未至於每口都有蟹肉，但質地滑溜，美味。\n\n***\n\n\n\n\n\nLemon and lime sorbet\n\n檸檬青檸雪葩\n\n中間就以一杯清新怡人的青檸雪葩來清清味蕾。\n\n***\n\n\n\n\n\nThe signature cut (8oz/228g)\nSeasonal vegetables, Yorkshire pudding and gravy\n\n招牌特式切 (8安士/228克)配時令蔬菜、約瑟布甸及燒肉汁\n\n\n\n\nPrime Rib 烤至medium rare，是我最喜歡的火喉，嫣紅的肉色，略帶血絲，個人喜歡配上海鹽來提鮮，但肉汁也不錯，用來蘸點伴碟的 Yorkshire Pudding 啱啱好。\n\n***\n\nChoose one main course 選一款主菜:\nGrilled seabass fillet\nSeasonal vegetables, roasted new potatoes and dill cream sauce\n烤鱸魚柳配時令蔬菜、燒新薯及刁草忌廉汁\n\nor或\n\n\n\n\n\nLobster linguine\nArtichoke, Italian parsley in lobster sauce\n\n龍蝦意式扁意粉配朝鮮薊及龍蝦汁\n\n\n\n\n係鱸魚同龍蝦之間，就選擇了龍蝦意式扁意粉，原隻褪殼龍蝦鉗，啖啖肉食得令人心花怒放，意粉煮至 al dente，而且掛滿醬汁，惹味到一個點，加入炸蒜令味道更添幽香，我喜歡。\n\n***\n\nDessert 甜品\n\n\n\n\n\n\nCreamy cheesecake with seasonal berries\n\n香滑芝士蛋糕配時令雜莓\n\n大大份芝士蛋糕，濃香的味道，滑溜的質感，豐腴的口感，就算幾飽都想消滅晒！\n\n\n\n\n\n\n\nPremium coffee or tea\n\n咖啡或茶\n\n最後當然係要一杯Earl Grey 來平衡一下。\n\nFacebook專頁 : Hong Kong Gold Coast Hotel\n\n地址 : 屯門青山公路1號香港黃金海岸酒店大堂\n \n電話 : 2452 8636\n \n味道 : 4 環境 : 4 服務 : 4 衛生 : 4 抵食 : 5 位置 : 3\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 #屯門 #香港黃金海岸酒店 #美食焚化爐 #staycation #fine dining\r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"我們的Fine Dining @ Gold Coast Prime Rib ( 屯門黃金海岸酒店 )","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581503339.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581503360.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581503231.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581503288.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581503181.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581503326.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581503167.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581502996.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581503278.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1711581503346.jpeg"],"datePublished":"2024-03-28 07:18:13+08:00","url":"/community/detailpost/4aab3a01-1693-4588-a8b7-1c957938769b/西式美食/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":" 早前跟太太係屯門黃金海岸海店二人世界，晚餐不再是Buffet，而是吃得精一點，來個 Fine Dining。\n\n\n\n\n\nSeafood platter 海鮮拼盤\n\nBoston lobster, tiger prawns, blue mussels, fresh clams, scallops with caviar\n\n份量十足，有齊波士頓龍蝦、虎蝦、藍青口、海蜆、扇貝配黑魚子。\n\n\n\n\n\n波士頓龍蝦肉質雪白爽彈，蝦膏又澎湃。\n\n\n\n\n\n\n虎蝦同樣的彈牙；藍青口食落細嫩；海蜆絲毫無砂，而扇貝放上了黑魚子，是更覺矜貴。\n\n\n\n\n\n\nButternut squash bisque with crab meat\n\n蟹肉南瓜濃湯\n\n鮮甜濃稠的質感，雖然未至於每口都有蟹肉，但質地滑溜，美味。\n\n***\n\n\n\n\n\nLemon and lime sorbet\n\n檸檬青檸雪葩\n\n中間就以一杯清新怡人的青檸雪葩來清清味蕾。\n\n***\n\n\n\n\n\nThe signature cut (8oz/228g)\nSeasonal vegetables, Yorkshire pudding and gravy\n\n招牌特式切 (8安士/228克)配時令蔬菜、約瑟布甸及燒肉汁\n\n\n\n\nPrime Rib 烤至medium rare，是我最喜歡的火喉，嫣紅的肉色，略帶血絲，個人喜歡配上海鹽來提鮮，但肉汁也不錯，用來蘸點伴碟的 Yorkshire Pudding 啱啱好。\n\n***\n\nChoose one main course 選一款主菜:\nGrilled seabass fillet\nSeasonal vegetables, roasted new potatoes and dill cream sauce\n烤鱸魚柳配時令蔬菜、燒新薯及刁草忌廉汁\n\nor或\n\n\n\n\n\nLobster linguine\nArtichoke, Italian parsley in lobster sauce\n\n龍蝦意式扁意粉配朝鮮薊及龍蝦汁\n\n\n\n\n係鱸魚同龍蝦之間，就選擇了龍蝦意式扁意粉，原隻褪殼龍蝦鉗，啖啖肉食得令人心花怒放，意粉煮至 al dente，而且掛滿醬汁，惹味到一個點，加入炸蒜令味道更添幽香，我喜歡。\n\n***\n\nDessert 甜品\n\n\n\n\n\n\nCreamy cheesecake with seasonal berries\n\n香滑芝士蛋糕配時令雜莓\n\n大大份芝士蛋糕，濃香的味道，滑溜的質感，豐腴的口感，就算幾飽都想消滅晒！\n\n\n\n\n\n\n\nPremium coffee or tea\n\n咖啡或茶\n\n最後當然係要一杯Earl Grey 來平衡一下。\n\nFacebook專頁 : Hong Kong Gold Coast Hotel\n\n地址 : 屯門青山公路1號香港黃金海岸酒店大堂\n \n電話 : 2452 8636\n \n味道 : 4 環境 : 4 服務 : 4 衛生 : 4 抵食 : 5 位置 : 3\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 #屯門 #香港黃金海岸酒店 #美食焚化爐 #staycation #fine dining\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_1711581503339.jpeg","creator":{"@type":"Person","name":"A美食焚化爐"}}]