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Braised Grouper Skin & Goose Web in Abalone Sauce鲍汁昆仑鹅掌- Extremely Soft & Mellow Grouper Skin, melted in my mouth. Yet, people who tried it before stated that the skin should be more Crunchy & Springy- Goose Web was presented with a standard texture and taste, expectabelDouble-boiled Chicken Soup with Shark's Fin 炖鸡汤翅- Soul-soothing & Umami Soup with generous amount of Springy Shark's FinDeep-Fried Stuffed Crab Meat金钱蟹盒- Bit oily & the crab taste was not significant Stir-fried Asparagus with Pork Belly Tips猪肚尖炒芦笋- Crunchy pork belly tips - the whole dish was quite wet, not an up-to-standard stir-fried dishSing Gor's Signature Crispy Chicken胜哥招牌炸子鸡- Skin wrinkles spoke more than words, not crispy- Meat was tender yet not Succulent Stewed Virgin Crab with Bitter Melon凉瓜奄仔蟹煲- Bitter Melon taste totally covered all the crab tasteSalted Fish Pork Patties Claypot Rice咸鱼肉饼煲仔饭- Salty & Oily. Not harmonious at all- Scorched Rice was Crispy Steamed Egg White with Milk and Coconut with Glutinous Rice Balls椰王蛋白汤丸- a sweet ending yet we were too stuffed with all the strong flavors beforehand Vibe- we were dine in a room which can just fit a table of 12 in a Macau residential building. Interesting Note- diners in the same table said that night was cooked by Sing Gor's son, which was not as good as Sing Gor
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第一次来吃的时候真的觉得大部份菜式都好出色，酿莲藕猪杂汤这个汤是有起沙的感觉，味道挺丰富的，汤料五花肉的肥肉较多，入口即溶好好吃，而莲藕里面酿豆都是第一次食，有一种食绿豆糭的感觉，味道令人惊喜。炸子鸡这个强烈建议大家一上碟就即食，因为鸡皮真的炸得很薄脆，又香口，鸡肉本人就觉得味道正常。金钱蟹盒我最喜欢的一道菜，炸皮薄之余不算太油，内饀有蟹肉芋头，好惹味。鲍鱼鹅掌豆苗豆苗煮得好入味，可以一次过吃很多，鲍鱼好淋，鹅掌没有吃。𫚕鱼炒生菜心𫚕鱼不太适合我这种不爱吃鱼的人，一开始还以为是西芹，但原来是生菜心，质感超嫩。蟹肉蒸肉饼肉饼拌饭又是一个不错的食法，不过这里的肉饼都是属于比较软身的，蟹就没有试。总括而言，这家私房菜暂时的水准都好平均，值得一试再试。
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澳门最有特色的私房菜（没有之一）！！首先我最喜爱的鸡煲翅，每次上菜都仍然是热辣辣，汤底香浓芬香扑鼻，翅的份量也非一般的多，非常出色的一道名菜。炸子鸡- 外脆内软，薄脆的鸡皮包著juicy 的鸡肉，加上黄金鸡油比例，完美。狮头鱼炒生菜芯 - 生菜一棵就取其芯，可想而知有多鲜甜，狮头鱼肉鲜嫰可口，师傅说狮头鱼起肉非常考刀功，实在是一道又一道功夫菜。猪肚尖 - 很少地方可以吃到，但刚好今晚吃的比较烟靭，如果可以更爽脆便无敌了柚皮鹅掌豆苗 - 另一道传统手工菜金钱蟹盒 - 这是每一次回来都必须必须点的，最难做到的，就是蟹肉和配菜比例一绝，而酥炸的盒子完全做到香脆而不油腻啊。每天最多只招呼两台客人，所以订位就需要提前几星期了～ 💗 实在推介人均消费，大约1000+
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