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Restaurant: Casa Lisboa Gastronomia Portuguesa
Info:

To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign

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一直以來也知道Restaurant Week這玩意,縱然愛吃但少時餘錢也不多,現在到了捨得花費又沒有負擔之年,可不對自己好一點?香港餐廳周每年舉辦兩屆,以物超所值的價格帶給食客絕妙的美食體驗,俘獲一眾饕客的心。 是次好友選了一家吃葡國菜試試,店家位於商業大廈二樓,被安排到一排靠窗的卡位就坐,座位與座位距離偏近,望出去是近來大受歡迎的大館;檯面舖上筆直的白檯布,氣氛輕鬆舒適,沒絲毫拘謹之感。 House marinated mixed olives/ Homemade Alheira pate/ Corn fritters Madeira style 平日不算太喜歡吃橄欖,一是太酸一是太鹹,可幸這裡的調味得宜,不過邊吃邊要吐核比較不雅;抹醬用上萄式香腸,肉味濃郁,好友大愛;至於那炸粟米粒粒面頭的蒜味蛋黃醬味搶,略嫌喧賓奪主。 Rustic Bread麵包富麵粉香,皮脆微煙韌,光吃或用來蘸汁都合襯。 Eryngii mushrooms Bulhao Pato雞脾菇厚肉多汁,牛油蒜蓉味滿滿。 “Sapateira” Portuguese brown crab & sea urchin
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一直以來也知道Restaurant Week這玩意,縱然愛吃但少時餘錢也不多,現在到了捨得花費又沒有負擔之年,可不對自己好一點?香港餐廳周每年舉辦兩屆,以物超所值的價格帶給食客絕妙的美食體驗,俘獲一眾饕客的心。
33 views
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0 comments

是次好友選了一家吃葡國菜試試,店家位於商業大廈二樓,被安排到一排靠窗的卡位就坐,座位與座位距離偏近,望出去是近來大受歡迎的大館;檯面舖上筆直的白檯布,氣氛輕鬆舒適,沒絲毫拘謹之感。
66 views
0 likes
0 comments

49 views
0 likes
0 comments

House marinated mixed olives/ Homemade Alheira pate/ Corn fritters Madeira style
平日不算太喜歡吃橄欖,一是太酸一是太鹹,可幸這裡的調味得宜,不過邊吃邊要吐核比較不雅;抹醬用上萄式香腸,肉味濃郁,好友大愛;至於那炸粟米粒粒面頭的蒜味蛋黃醬味搶,略嫌喧賓奪主。
33 views
0 likes
0 comments

31 views
0 likes
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32 views
0 likes
0 comments

26 views
0 likes
0 comments

Rustic Bread
麵包富麵粉香,皮脆微煙韌,光吃或用來蘸汁都合襯。
21 views
0 likes
0 comments

Eryngii mushrooms Bulhao Pato
雞脾菇厚肉多汁,牛油蒜蓉味滿滿。
18 views
0 likes
0 comments

“Sapateira” Portuguese brown crab & sea urchin “Bikini”
麵包如brioche般質地稠密帶甜,兩面煎得香脆,夾在中間的蟹肉醬和面頭的海膽鮮甜,各在其位但不算融和。
22 views
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0 comments

“Pica Pau” Black Angus steak, pickles, olives & mustard
餐具和擺盤較為深沉未能勾起食慾,還好牛肉軟稔,肉味沒想像中濃郁,倒喜歡它的醬汁調味,帶少許酸度為肉解膩。
23 views
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Clams Casa Lisboa, tomato, onion, garlic, chili & coriander
蜆肉大隻新鮮,肥美無沙,以蕃茄底來烹調更顯鮮甜。
19 views
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Slow Roasted suckling pig “a bairrada”
來到令人期待的主菜,四件乳豬份量十足,外皮非常香脆,一刀切下咯咯作響,肉醃得入味有肉汁,出色。
21 views
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40 views
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Octopus rice with spring onion, green asparagus & octopus tempura
外頭鮮見八爪魚飯,就捨棄鱈魚和羊架點上一客。天婦羅粉漿薄脆,八爪魚口感軟彈,而燴飯每一口都是來自海洋的鮮甜味,入味又香濃,榮登是晚我最喜愛的菜式。
26 views
1 likes
0 comments

Roasted peach with Moscatel & yoghurt chantilly
烤過的白桃香甜多汁,忌廉帶甜酒和雲呢拿香,那酸甜的乳酪味道猶如神來之筆,偶爾夾雜著新鮮薄荷的香氣,清新好吃,令人驚艷。
29 views
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39 views
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Apple & rosemary crème brûlée
未想過露絲瑪莉也能用於甜品上,燉蛋不算滑溜,味道特別一試無妨。
21 views
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0 comments

額外點上白酒相對普通,反而Green Wine (Muros Antigos Alvarinho Vinho Verde 2015)口味清爽偏甜,散發青檸果香,十分對胃。Restaurant Week Dinner Set Menu $398@,連酒水埋單人均七百左右。兩杯到肚,聊得興起開心,餐後餐廳還贈了杯Port Wine給我們做甜品,飲飽食醉,還有好友相伴,好一個盡興的晚上!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2018-08-24
Dining Method
Dine In
Spending Per Head
$700 (Dinner)