Visited this Portuguese resto in Macau with my dad, as my sis recommended it to us. . We ordered the following dishes to share: -Portuguese Baked Beef Brisket with Curry Sauce The curry sauce, prepared with thirty-two ingredients and cooked for ten hours, had a smooth texture and a fragrant aroma. It paired exceptionally well with the buns, enhancing the savoury flavour. The tender beef brisket absorbed the curry sauce perfectly.
-Portuguese Baked Ox Tongue Spaghetti Served with a generous portion, the ox tongue was pleasantly chewy. The rich sauce covered the whole plate, and the dish arrived piping hot. The fresh and sweet tomatoes added a delightful touch to its flavours.
-Serradura The Portuguese Pudding was a bit different from my expectation. Instead of alternative layers of cream and Marie biscuit crumbs, it featured a topping of Marie biscuit crumbs over cream. . The resto is located on a slope in an alley, which requires some time to find. The spacious interior and the polite staffs create a...
Read moreIf you wanna try the Portuguese food in Macau, this is it! We came nearly 3pm so there’s not really a queue. One of the staffs was friendly and helped us for the orders. The highlighted menu all worth a try. But the drinks weren’t that special at all. The causal style of this restaurant also makes you feel very chill here . While many other restaurants in Macau and Hong Kong are highly overpriced, the price here is fairly reasonable. It’s located near the Ruins of St.Paul’s so it’s a very good place for...
Read moreThe location was abit hard to look out yet to we managed to find it by using Google map! They served free water upon our arrival. All dishes were fairly nice. Loved the tomato pork cutlet rice which was tangy and rich in tomato flavour. The clam was nice and fresh, like the soup! Pork jowl was tender enough, the sauce were somewhat taste like our satay dipping. Of course you must try the mackerel dishes whenever you dine in a Portuguese restaurant. Their signature dessert is a must to have to...
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