[{"@context":"https://schema.org","@type":"Article","headline":"黃偉成師傅至臻品味套餐 @ 星宴 ( 尖沙咀港鐵九龍站香港W酒店 )","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452170.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452010.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452270.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452113.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452172.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452173.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452229.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452384.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452292.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452651.jpeg"],"datePublished":"2024-06-10 10:10:43+08:00","url":"/community/detailpost/515858c7-2fdf-48d4-b650-7d8c3d355dfd/中式料理/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"},"text":"早排經常食自助餐，實在好豐富，減肥計劃恐怕又是天方夜譚，今次食得精緻一點，同朋友試試W Hotel 中菜廳星宴行政總廚黃偉成師傅的菜色。\n\n\n\n\n餐前送上的漬冬瓜粒酸酸甜甜的好開胃，原來是用上了橙汁去泡浸，好啱我。\n\nChef Simon Wong's Degustation Menu\n黃偉成師傅至臻品味套餐\n\n\n\n\n\nSTARTER\n\n\n\n\n冰煙滕椒蟶子\n\nIce-smoked Razor Clams with Sichuan Peppercorns\n\n視覺效果一流，陣陣以乾冰營造出仙氣縈繞的感覺，選用新鮮蟶子碎上，加入了滕椒，多添一份辛勁。\n\n\n\n\n炭燒西班牙黑豚肉叉燒\n\nBarbecue Iberico Pork\n\n叉燒烤得恰到好處，鬆軟有嚼口，蜜味不會過重。\n\n\n\n\n桂花蜜汁香煎金蠔\n\nPan-fried Semi-dried Oyster with Osmanthus Honey\n\n很久沒吃過如此具水準的金蠔了。\n金蠔肉質柔韌富彈性，煎香後蘸上桂花蜜，甜美可口，放上少許金箔，望落更矜貴。\n\n\nSOUP\n\n蜜瓜天籽蘭花燉花膠湯\n\nDouble-boiled Fish Maw Soup with Melon and Orchid Seeds\n\n甜美清潤的湯水，湯色清澈但好夠火喉。\n\nMAIN\n\n\n\n\n\n\n海鮮汁脆皮釀遼參\n\nBraised Crispy Kanto Sea Cucumber Stuffed with Pork and Shrimp in Superior Seafood Sauce\n\n以禪衣式手法處理遼參，薄薄的一層脆漿，完美地包裹著，內裡釀入了蝦膠，令口感更佳，而置底的蟹黃沾上了更是滋味。\n\n\n\n\n\n蔥香芥末炒澳洲和牛粒\n\nWok-fried Australian Wagyu Beef with Scallion in Wasabi\nSauce\n\n和牛粒很常見，爆炒亦很多時會遇上，但以中日元素夾雜就好少見，既有蔥油的香味，又有芥末的辛勁，正好平衡了油膩的感覺，不錯，但最精彩係置底的金盞其實係由銀魚仔壓成。\n\n\n\n\n\n窩燒帶子脆紅米飯\n\nFried Beetroot Crisp Rice with Scallop in a Clay Pot\n\n店方名物，以紅菜頭泡浸過的米，煮好後混入脆米及帶子，不單令色彩繽紛，口感更是層次分明，既有嚼口，又有帶子幼嫩的質感，美味。\n\nDESSERT\n\n黑糖桃膠薑汁奶凍、金箔新疆棗皇糕\n\nMilk Pudding with Peach Gum and Brown Sugar in Ginger Sauce,\nSteamed Xinjiang Red Date Pudding\n\n\n\n\n很喜歡奶凍的薑味好重手，質感亦好輕滑，配上甜美的黑糖以及健康的桃膠，滿意了。\n\n\n\n\n棗皇糕咬落好Q彈，棗味好突出。\n\nFacebook 專頁 : W Hong Kong\n\n酒店專頁 : W Hotels\n\n\n地址 : 尖沙咀柯士甸道西1號港鐵九龍站香港W酒店1樓\n \n電話 : 3712 2848\n \n味道 : 4 環境 : 5 服務 : 4 衛生 : 5 抵食 : 5 位置 : 5\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 #尖沙咀 #W hong kong #美食焚化爐 #星宴 #W HOTELS \r\n\r\n(此文章由U Blog 同步發佈至社群)"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"黃偉成師傅至臻品味套餐 @ 星宴 ( 尖沙咀港鐵九龍站香港W酒店 )","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452170.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452010.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452270.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452113.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452172.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452173.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452229.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452384.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452292.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1717985452651.jpeg"],"datePublished":"2024-06-10 10:10:43+08:00","url":"/community/detailpost/515858c7-2fdf-48d4-b650-7d8c3d355dfd/中式料理/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"},"text":"早排經常食自助餐，實在好豐富，減肥計劃恐怕又是天方夜譚，今次食得精緻一點，同朋友試試W Hotel 中菜廳星宴行政總廚黃偉成師傅的菜色。\n\n\n\n\n餐前送上的漬冬瓜粒酸酸甜甜的好開胃，原來是用上了橙汁去泡浸，好啱我。\n\nChef Simon Wong's Degustation Menu\n黃偉成師傅至臻品味套餐\n\n\n\n\n\nSTARTER\n\n\n\n\n冰煙滕椒蟶子\n\nIce-smoked Razor Clams with Sichuan Peppercorns\n\n視覺效果一流，陣陣以乾冰營造出仙氣縈繞的感覺，選用新鮮蟶子碎上，加入了滕椒，多添一份辛勁。\n\n\n\n\n炭燒西班牙黑豚肉叉燒\n\nBarbecue Iberico Pork\n\n叉燒烤得恰到好處，鬆軟有嚼口，蜜味不會過重。\n\n\n\n\n桂花蜜汁香煎金蠔\n\nPan-fried Semi-dried Oyster with Osmanthus Honey\n\n很久沒吃過如此具水準的金蠔了。\n金蠔肉質柔韌富彈性，煎香後蘸上桂花蜜，甜美可口，放上少許金箔，望落更矜貴。\n\n\nSOUP\n\n蜜瓜天籽蘭花燉花膠湯\n\nDouble-boiled Fish Maw Soup with Melon and Orchid Seeds\n\n甜美清潤的湯水，湯色清澈但好夠火喉。\n\nMAIN\n\n\n\n\n\n\n海鮮汁脆皮釀遼參\n\nBraised Crispy Kanto Sea Cucumber Stuffed with Pork and Shrimp in Superior Seafood Sauce\n\n以禪衣式手法處理遼參，薄薄的一層脆漿，完美地包裹著，內裡釀入了蝦膠，令口感更佳，而置底的蟹黃沾上了更是滋味。\n\n\n\n\n\n蔥香芥末炒澳洲和牛粒\n\nWok-fried Australian Wagyu Beef with Scallion in Wasabi\nSauce\n\n和牛粒很常見，爆炒亦很多時會遇上，但以中日元素夾雜就好少見，既有蔥油的香味，又有芥末的辛勁，正好平衡了油膩的感覺，不錯，但最精彩係置底的金盞其實係由銀魚仔壓成。\n\n\n\n\n\n窩燒帶子脆紅米飯\n\nFried Beetroot Crisp Rice with Scallop in a Clay Pot\n\n店方名物，以紅菜頭泡浸過的米，煮好後混入脆米及帶子，不單令色彩繽紛，口感更是層次分明，既有嚼口，又有帶子幼嫩的質感，美味。\n\nDESSERT\n\n黑糖桃膠薑汁奶凍、金箔新疆棗皇糕\n\nMilk Pudding with Peach Gum and Brown Sugar in Ginger Sauce,\nSteamed Xinjiang Red Date Pudding\n\n\n\n\n很喜歡奶凍的薑味好重手，質感亦好輕滑，配上甜美的黑糖以及健康的桃膠，滿意了。\n\n\n\n\n棗皇糕咬落好Q彈，棗味好突出。\n\nFacebook 專頁 : W Hong Kong\n\n酒店專頁 : W Hotels\n\n\n地址 : 尖沙咀柯士甸道西1號港鐵九龍站香港W酒店1樓\n \n電話 : 3712 2848\n \n味道 : 4 環境 : 5 服務 : 4 衛生 : 5 抵食 : 5 位置 : 5\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 #尖沙咀 #W hong kong #美食焚化爐 #星宴 #W HOTELS \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_1717985452170.jpeg","creator":{"@type":"Person","name":"A美食焚化爐"}}]