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	<title>劍心．回憶 &#187; 中環</title>
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	<description>日本劇集．藝能．旅遊．美食</description>
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		<title>中環 柏屋 大阪三星香港二星懷石料理 詳盡評價</title>
		<link>https://kenshin.hk/2016/07/04/%e4%b8%ad%e7%92%b0-%e6%9f%8f%e5%b1%8b-%e5%a4%a7%e9%98%aa%e7%b1%b3%e8%8a%9d%e8%93%ae%e4%b8%89%e6%98%9f%e6%87%b7%e7%9f%b3%e6%96%99%e7%90%86%e5%9c%a8%e9%a6%99%e6%b8%af/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=%25e4%25b8%25ad%25e7%2592%25b0-%25e6%259f%258f%25e5%25b1%258b-%25e5%25a4%25a7%25e9%2598%25aa%25e7%25b1%25b3%25e8%258a%259d%25e8%2593%25ae%25e4%25b8%2589%25e6%2598%259f%25e6%2587%25b7%25e7%259f%25b3%25e6%2596%2599%25e7%2590%2586%25e5%259c%25a8%25e9%25a6%2599%25e6%25b8%25af</link>
		<comments>https://kenshin.hk/2016/07/04/%e4%b8%ad%e7%92%b0-%e6%9f%8f%e5%b1%8b-%e5%a4%a7%e9%98%aa%e7%b1%b3%e8%8a%9d%e8%93%ae%e4%b8%89%e6%98%9f%e6%87%b7%e7%9f%b3%e6%96%99%e7%90%86%e5%9c%a8%e9%a6%99%e6%b8%af/#comments</comments>
		<pubDate>Mon, 04 Jul 2016 12:05:34 +0000</pubDate>
		<dc:creator><![CDATA[劍心]]></dc:creator>
				<category><![CDATA[日本料理]]></category>
		<category><![CDATA[中環]]></category>
		<category><![CDATA[大阪]]></category>
		<category><![CDATA[懷石料理]]></category>
		<category><![CDATA[柏屋]]></category>
		<category><![CDATA[米芝蓮]]></category>
		<category><![CDATA[米芝蓮三星]]></category>

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		<description><![CDATA[<img src="http://kenshin.hk/blog/food/2016/201602-kashiwaya/kashiwaya-48.jpg">

連續六年獲得米芝蓮三星榮譽的大阪「柏屋」在香港開分店立即取得二星，和朋友吃過後，食物無論是食材製作賣相都很高水準，當中鹽燒甘鯛堪稱驚艷，和貌似上川隆也的副主廚也聊得高興。不過以HK$3,000以上的價錢，餐廳有數個地方可以做得更好，包括服務和宣傳手法？內文為家詳細介紹及分析。 <br /><br /><a href="https://kenshin.hk/2016/07/04/%e4%b8%ad%e7%92%b0-%e6%9f%8f%e5%b1%8b-%e5%a4%a7%e9%98%aa%e7%b1%b3%e8%8a%9d%e8%93%ae%e4%b8%89%e6%98%9f%e6%87%b7%e7%9f%b3%e6%96%99%e7%90%86%e5%9c%a8%e9%a6%99%e6%b8%af/">【 繼續閱讀 】 <span class="meta-nav"></span></a>]]></description>
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		<title>中環 Posto Pubblico 蘇豪區的特式意大利菜</title>
		<link>https://kenshin.hk/2015/10/06/%e4%b8%ad%e7%92%b0-posto-pubblico-%e8%98%87%e8%b1%aa%e5%8d%80%e7%9a%84%e7%89%b9%e5%bc%8f%e6%84%8f%e5%a4%a7%e5%88%a9%e8%8f%9c/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=%25e4%25b8%25ad%25e7%2592%25b0-posto-pubblico-%25e8%2598%2587%25e8%25b1%25aa%25e5%258d%2580%25e7%259a%2584%25e7%2589%25b9%25e5%25bc%258f%25e6%2584%258f%25e5%25a4%25a7%25e5%2588%25a9%25e8%258f%259c</link>
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		<pubDate>Tue, 06 Oct 2015 09:13:59 +0000</pubDate>
		<dc:creator><![CDATA[劍心]]></dc:creator>
				<category><![CDATA[歐美西餐]]></category>
		<category><![CDATA[試菜邀請]]></category>
		<category><![CDATA[Burrata]]></category>
		<category><![CDATA[Posto Pubblico]]></category>
		<category><![CDATA[Rigatoni]]></category>
		<category><![CDATA[Tiramisu]]></category>
		<category><![CDATA[中環]]></category>
		<category><![CDATA[意大利菜]]></category>
		<category><![CDATA[蘇豪]]></category>

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早前到中環的 Posto Pubblico 吃意大利菜，有不少揉合意大利和美國風格的獨特美食，例如自家製的 Burrata 芝士，有半溶馬蘇里拉芝士的蒜蓉包，只以蔬菜作配料的濃香薄餅，味濃平衡度高的 Tiramisu，是適合三五知己邊吃邊喝邊聊的蘇豪區選擇。 <br /><br /><a href="https://kenshin.hk/2015/10/06/%e4%b8%ad%e7%92%b0-posto-pubblico-%e8%98%87%e8%b1%aa%e5%8d%80%e7%9a%84%e7%89%b9%e5%bc%8f%e6%84%8f%e5%a4%a7%e5%88%a9%e8%8f%9c/">【 繼續閱讀 】 <span class="meta-nav"></span></a>]]></description>
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