Very often we go for a nice Portuguese meal in Macau because it is where would make it authentic. This time we come to the Old Taipa Village to find a new tapas restaurant, Casa de Tapas, that includes a bar on the first floor, a regular dining room on the second and a balcony on the third to form the three-storey blue building.The restaurant serves contemporary Spanish cuisine in ways of bite-sized tapas and sharing mains.We start with a complementary bread basket with a note-worthy garlic spre
更多
Very often we go for a nice Portuguese meal in Macau because it is where would make it authentic. This time we come to the Old Taipa Village to find a new tapas restaurant, Casa de Tapas, that includes a bar on the first floor, a regular dining room on the second and a balcony on the third to form the three-storey blue building. The restaurant serves contemporary Spanish cuisine in ways of bite-sized tapas and sharing mains. We start with a complementary bread basket with a note-worthy garlic spread on the side.
The selection of tapas includes tomato meatballs, mushroom & Iberico ham and two kinds of tostada among which I like the mackerel one more because of its delicious roasted pepper salsa.
The seafood paella is marvelously displayed, cooked to the perfect texture and has a prominent tomato base. The variety of seafood also makes it a great dish to share between 4 pax.
While the pan fried seabass is so beautiful in presentation, the suckling pig is the most outstanding dish in flavors, traditionally cooked with crispy skin and tender meat, along with breadcrumb coated apple and fresh slaws.
We end our filling meal with a chocolate fondant with almond sorbet, though we hope for stronger almond flavor from the center, it is overall an overwhelming bites for the palate.
On top of that, an extensive choice of sangria, Spanish wines, cocktails and mocktails are available; however we opt for two mocktails that are both equally delicious, especially the Dos Chicas, a mix of cranberry and orange juices.
Whenever I go to Macau, I opt for Portuguese because the food is authentic there. This time I went to a new tapas restaurant called Casa de Tapas in Taipa, Macau. Casa de tapas is set in a traditional Macanese shophouse in Taipa Village. If I was not guided to the restaurant, I might need some time figure my way there.I felt kind of homey when I walked into the three floored restaurant, where there is a social room (the bar) at the right on the ground floor, walking up the spiral staircase broug
更多
Whenever I go to Macau, I opt for Portuguese because the food is authentic there. This time I went to a new tapas restaurant called Casa de Tapas in Taipa, Macau. Casa de tapas is set in a traditional Macanese shophouse in Taipa Village. If I was not guided to the restaurant, I might need some time figure my way there.
I felt kind of homey when I walked into the three floored restaurant, where there is a social room (the bar) at the right on the ground floor, walking up the spiral staircase brought me to a living room (the tapas bar) and a bedroom with a beautiful terrace (dining room) on the top floor. I love the modern furnishing and restored ambiance at the Casa de Tapas. I wish I live in a shophouse in Macau.
In today's tasting event, not only can I savour multiple authentic and delicious tapas, I can learn to mark several tapas from Casa de Tapas's Tapas demonstrations! The whole demonstration will be posted on my blog. Sangria Our jug of Sangria was strong and fruity. You can play around with sangria by adding different fruits and alcohol to create your own!
Tartar de Gambe Blanca en Aceite de Olive - Prawn Tartar The prawns were very sweet, bouncy and refreshing with a touch of sourness from the lemon and aroma from the spices. Who can believe this easily prepared dish can be so yummy!
Pulpo a la Gallega - Octopus, Potato, Paprika I was invited to help making the next course but I did not know I was going to handle octopus!!! Casa de Tapas sourced this 12 kg octopus from Catalunya, look how enormous it was!
No joke, the octopus carried the BEST texture that I have ever tasted! The octopus was luxury, silky smooth, young and chewy. Along with the soft and slightly salted potato, this plate was heavenly delicious!!!
Croquetas Variadas - Assorted croquettes I did not know it was an assorted croquette with four flavoured but I guess I tried the Jamón ibérico croquettes as mine was creamy and savoury with crispy crust. The croquette was nice. Get this!
Pincho Moruno - Lamb Skews I secretly had a whole lamb brochette myself as it was too good! (We were supposed to share ) The marinated lamb sirloin was extremely juicy and tender and aromatic with a smokey note. The potato crunch was also nice!
Langostino al ajillo - Garlic tiger prawns The 'Ajillo' style prawn means grilled prawns with lots of garlic and sweet paprika. The prawn was very sweet in taste and tasted even better with the roasted garlic purée and the white wine jelly and sea salt. The texture was very silky and chewy which tasted more like sashimi than cooked.
Crema de con Pulpo Yuvas - Almond and Octopus Soup The Ajobianco almond soup is a popular cold soup in Spanish made of bread, crushed almonds, garlic, olive oil, salt and vinegar, served with white grapes and grilled cheese. The white soup was beautiful, especially with the octopus, bread and grape garnishing. Despite the beautiful look, the soup also tasted delicious and refreshing as well.
Paella de Marisco - Traditional Spanish Paella Rice The classic seafood paella was served with mussels, shrimps, clams, garlic and vegetables. The rice grains was fat and juice. The tomato based paella was savoury but the broth was a bit watery to me.
Cochinillo Confitao - Suckling Pig The sous-vide suckling pig with sautéed apples and fresh lettuce bouquet was decent with crispy skin and smokey edge. The meat was tender but a bit too lean for my liking.
Casa de Tapas does offer solid Spanish food in competitive price with comfy environment in Macau. If it is compare to the recent Spanish restaurants that I had in Hong Kong, Casa de Tapas is the best overall. Next time if you are in Macau and want to try something other than Portuguese or Chinese, come to Casa de Tapas!
题外话/补充资料：
The Bill
Sangria - MOP70
Prawn Tartar - MOP120
Octopus, Potato, Paprika - MOP90
Spanish Style Potatoes - MOP55
Assorted croquettes - MOP75
Lamb Skews - MOP85
Garlic tiger prawns - MOP88
Squid - MOP75
Zucchini and shrimp cream - MOP80
Almond and Octopus Soup - MOP75
Cold Vegetable Soup - MOP65
Egg, Vegetables and Ibérico ham - MOP155
Roasted Vegetables and Tuna Salad - MOP120
Oxtail and Legumes Vinaigrette - MOP158
Traditional Spanish Paella Rice - MOP358 for 2 & MOP720 for 4
Suckling Pig - MOP238
Chocolate Truffle - MOP45
Cheese, Almond, Honey - MOP75
上月趁著十一黃金週前夕，跑了一趟澳門，跟著蛋白君到了位於氹仔舊城區一間新開的西班牙餐廳 casa de tapas 參加嚐味午餐。先前已風聞這家餐廳水準不俗，Paella更是必試之選！(((o(*ﾟ▽ﾟ*)o))) 冒著雨粉，我們步入一座三層高的白色小屋中，復修過的樓房保留了殖民地時代的特色，高高的樓底，四周粉刷得亮白，反射著高窗白紗處處透入的陽光。 1樓是酒吧，設計以深海為主題，HAPPY HOUR 時段客人可以享用買一送一的優惠，是個跟三五知己喝上兩杯的好地方；來到2樓的 tapas 小吃區，客人可以在這點選自己喜愛的西班牙小吃，邊享用美酒。3樓的正餐室便是我們用餐的地方，天花舖滿斑駁的鏡面，令餐室加倍寬闊。以樹枝及小燈泡梱成的燈飾，無論在日或夜，都是這裡的亮點。安坐後，先來些餐酒，蛋白君選了一杯白酒 spain rioja (MPO$65/glass)，微酸的果味，十分開胃。我則選了 sangria (mop$70)，甜甜的柑橘香、酒香，很有夏天氣息。manitas de cerdo con ensalade de lentejas / spicy porkhands / 黑毛豬
更多
上月趁著十一黃金週前夕，跑了一趟澳門，跟著蛋白君到了位於氹仔舊城區一間新開的西班牙餐廳 casa de tapas 參加嚐味午餐。先前已風聞這家餐廳水準不俗，Paella更是必試之選！(((o(*ﾟ▽ﾟ*)o))) 冒著雨粉，我們步入一座三層高的白色小屋中，復修過的樓房保留了殖民地時代的特色，高高的樓底，四周粉刷得亮白，反射著高窗白紗處處透入的陽光。
crema de calabacín con langostino y hierbabuena / zucchini and shrimp cream / 烚虎蝦配三文魚子伴薄荷泡沫 (mop$80) light zucchini and parsley cream with langoustines, salmon caviar and mint air 蛋白君點了一款輕盈湯品，貼心的女侍應長待我們備好鏡頭後，才把櫛瓜巴西利湯徐徐注入盤子裡面；湯的翠綠，與海鮮的橘紅映入眼簾，如畫似幻的漂亮! 喝一口，薄荷微香、瓜湯清甜、蝦肉魚子咸鮮，各式材料互相輝映，任誰都會喜歡。
品嚐完美味的前奏曲，讓我期待已久的主調出現了！ Paella de marisco / Traditional Spanish paella rice /傳統西班牙海鮮飯 (MOP$358 for 2) paella with mussels, shrimps, clams, garlic and vegetables 熱騰騰的Paella以傳統鐵盤呈現，飯粒被番紅花染得如黃金般美。豐盛的海鮮，大蝦、青口、蜆和魷魚，像在爭相表現他們的鮮美。經理告訴我們說，主廚會每天從附近的市場購買當造的海鮮材料，不新鮮不要。
好幾次過澳門，都會給「她」古舊的建築，悠閒的氣息所迷倒，走在舊城區，彷彿回到兒時的光景，真心喜歡這種感覺。氹仔舊城區一帶，可說是走得最多的地方，不單食肆林立，買少許手信亦方便就腳；這次再去一趟，表面變化不大，但內裡卻是靜靜地起了革命。夾道兩旁，全是兩至三層的建築物，雖然狹窄，行人與車輛擦身而過，卻是別有風味。以白色作主調的Casa de Tapas，活化了整幢建築物，保留了殖民地時代的色彩，將新的活力注入，地下是讓客人喝一杯的酒吧，每天夜裡，總會聚集一班來自不同地方的人在聊天。沿著掛滿海洋油畫的樓梯上二樓，那是一個提供tapas小食的好地方，高椅木檯，四周是柔和的粉白色，漆上湖水藍的天花，加上小小的燈泡作點綴，在晚上，散發出猶如夜空的感覺。三樓是Fine Dining區，客人大可在天朗氣清的日子，在露檯慢慢享用晚餐，想來已覺寫意。Casa de Tapas主廚是Alfredo Perez-Dobon Batlles，他曾任職於歐洲多間著名餐館，善於處理西班牙及法國菜，Tortilla con salmorejo (西班牙奄列)、Croquetas variados (什錦肉餅)及Pi
以白色作主調的Casa de Tapas，活化了整幢建築物，保留了殖民地時代的色彩，將新的活力注入，地下是讓客人喝一杯的酒吧，每天夜裡，總會聚集一班來自不同地方的人在聊天。沿著掛滿海洋油畫的樓梯上二樓，那是一個提供tapas小食的好地方，高椅木檯，四周是柔和的粉白色，漆上湖水藍的天花，加上小小的燈泡作點綴，在晚上，散發出猶如夜空的感覺。三樓是Fine Dining區，客人大可在天朗氣清的日子，在露檯慢慢享用晚餐，想來已覺寫意。Casa de Tapas主廚是Alfredo Perez-Dobon Batlles，他曾任職於歐洲多間著名餐館，善於處理西班牙及法國菜，Tortilla con salmorejo (西班牙奄列)、Croquetas variados (什錦肉餅)及Pincho morun o(燉牛肉) ，都是他的拿手菜。餐前，主廚抽空為大家示範了三款tapas。第一款是Prawn Tartar，簡單的將海蝦切碎，混和鮮檸檬汁、橄欖油及海鹽，最後再加入莞茜，令蝦肉在清爽中，帶有海水的風味。再來是清新可口的Aspargus and orange salad，亦是非常簡單易做，將蘆筍刨絲，把香橙起肉，加上芝士及橄欖油，又是一道便易菜。
西班牙美食熱潮果然沒有絲毫退讓之勢，反而風潮席捲一海之隔的澳門。最近自己到澳門參加嚐味聚的機會多了，早前就多得公關朋友Ｃ小姐的安排，來到位於氹仔舊城區一間開業不久的西班牙餐廳［Casa de tapas］參加嚐味午餐，只見餐廳處身於一座三層高復修過的雅致舊式建築物之中，保留了殖民地時代的澳門特色小屋，感覺是既窩心又討好。
＜Manitas de cerdo con ensalade de lentejas - Spicy porkhands - pork Hands and Spanish chorizo roll with spicy vegetable sauce, Iberico ham, fresh parsley topping, lentil salad bouquet＞ MOP85 這個＜黑毛豬辣肉腸卷＞是我們在頭盤小吃中最為喜愛的菜式，以豬皮連著豬肉包裹著辣肉腸和黑毛豬風乾火腿，質感來得皮香肉嫩，配合置頂的鮮甜紅椒和一些炸紅蔥碎，營造出十分惹味的效果，還有放旁邊的扁豆，因為吸收了肉香，同樣不容錯過。
＜Crema de calabacín con langostino y hierbabuena - Zucchini and shrimp cream - light zucchini and parsley cream with langoustines, salmon caviar and mint air＞ MOP80 之後來了一款海鮮湯＜烚虎蝦配三文魚子伴薄荷泡沫＞，向來自封湯怪的我，內心深處立即叫好起來，菜式賣相漂亮，店員也明白我們需要，待我們預備好相機擺位，才把意大利翠肉瓜湯徐徐注入盤子裡面，真心體貼；以意大利翠肉瓜打出來的湯，帶有微微的綠色植物清香，自然而言地把屬於虎蝦和三文魚籽的鮮味引發出來，十分不錯的湯品。
＜Paella de marisco - Traditional Spanish paella rice - paella with mussels, shrimps, clams, garlic and vegetables＞ MOP358 for 2 ＜傳統西班牙海鮮飯＞是我們是日享用的飯品，整個海鮮飯充滿著海鮮和藏紅花混合的香氣，海鮮材料充足，包括了大蝦，青口，鮮蜆和各類蔬菜，飯粒質感的煙韌度來得剛剛好，加上每粒飯都吸收了海鮮的精華，實在是一切來得太滿足了！
＜Arroz con leche - milk and rice - rice crackers with milk and lemon foam＞ MOP55 來到甜心時間，先來品嚐＜西班牙飯布丁伴香檸泡沫＞，名字來得頗為吸引，整個甜品的質感來得香脆，包括了脆米通、米泡和炒米糖營造出來的三層不同的口感，讓舌頭獲得一個既美味又有趣的體驗，而且甜度來得適中，假如檸檬的酸香再加強一點點的話，相信會更合個人口味。
＜Tocino de cido - Spanish traditional egg yolk sweet - steamed egg yolk with strawberry dry meringue＞ MOP65 再來是＜西班牙燉蛋＞，燉蛋口感滑溜，蛋黃香夠濃郁，整體感覺有一點點像吃嫩蛋版本的廣東月餅，十分有趣的甜點。
在氹仔舊城區有不少餐廳，走過熱鬧的官也街，往內街走進一點，就會發現開業不久的塔巴斯西班牙小館，Casa de Tapas。餐廳位於傳統澳門的建築物內，保留原有外觀及設計，樓高三層，白色的牆身為主調，掛上海洋油畫，帶點歐陸風味，沒有過多花巧的裝飾，感覺簡單舒適。一樓除了跟地下層同樣可喝酒外，更有不同的西班牙小吃供應。而每層天花板的裝飾都不同，這層以藍色底加上一個個小燈泡，讓人有如置身於星天空之下，配合柔和的燈光，令人心情更加放鬆。走到二樓，這裡是較正式的用餐區，設有露台及室外座位，想著如秋天時分，在這裡與友人相聚聊天，一邊分享Tapas，一邊喝著Sangria，真是多寫意及享受。 餐廳由西班牙主廚Alfredo M. Pérez-Dobón Batlles主理，並帶來多款西班牙小吃、葡萄酒及菜式。看看餐牌，Tapas及菜式選擇都不少，價錢亦不算很昂貴，屬於合理水平。先由Tapas開始，Jamón con tomate fresco y aceite de olive V.E.，Ibérico Ham with Matured Tomato and Extra Virgin Oliv
更多
在氹仔舊城區有不少餐廳，走過熱鬧的官也街，往內街走進一點，就會發現開業不久的塔巴斯西班牙小館，Casa de Tapas。餐廳位於傳統澳門的建築物內，保留原有外觀及設計，樓高三層，白色的牆身為主調，掛上海洋油畫，帶點歐陸風味，沒有過多花巧的裝飾，感覺簡單舒適。一樓除了跟地下層同樣可喝酒外，更有不同的西班牙小吃供應。而每層天花板的裝飾都不同，這層以藍色底加上一個個小燈泡，讓人有如置身於星天空之下，配合柔和的燈光，令人心情更加放鬆。走到二樓，這裡是較正式的用餐區，設有露台及室外座位，想著如秋天時分，在這裡與友人相聚聊天，一邊分享Tapas，一邊喝著Sangria，真是多寫意及享受。
餐廳由西班牙主廚Alfredo M. Pérez-Dobón Batlles主理，並帶來多款西班牙小吃、葡萄酒及菜式。看看餐牌，Tapas及菜式選擇都不少，價錢亦不算很昂貴，屬於合理水平。先由Tapas開始，Jamón con tomate fresco y aceite de olive V.E.，Ibérico Ham with Matured Tomato and Extra Virgin Olive Oil Toast，西班牙火腿蒜香多士，MOP$50，烤得香脆的多士上塗上茄蓉，再加上一片新鮮即切的西班牙火腿，鹹香適中，再來一杯酸酸甜甜的草莓冰飲，令胃口先開。
Langostino al ajillo ，Garlic Tiger Prawns，’Ajillo’ Style Prawn，Olive Oil Tempered， with Roasted Garlic Puree and a Light White Wine Jelly，Over Sea-flavored Sand， 蒜香深海虎蝦，MOP$88，兩隻深海虎蝦蝦身部份已去殼，肉質並不霉腍，帶點微爽，跟著少許白酒啫喱，酒味較淡薄，但不會把蝦味蓋去。
Pincho moruno，Lamb Skews，Marinated Lamb Brochette，Potato Crunch and Sweet Onion Confit，香草古法羊肉串，MOP$80，個人不吃羊，所以都不作評論，但兩位朋友也說肉質不錯。 然後是三款湯，Gazpacho soup，Cold Vegetable Soup，Raw Tomato，Onion，Pepper and Cucumber Fresh Soup，西班牙什菜凍湯，MOP$50，蕃茄凍湯加入洋蔥、椒粒、青瓜粒及橄欖油，味道清新，碟上伴上麵包脆條及香草汁啫喱，讓客人可自行因口味喜好而添加。Crema de ajoblanco con pulpo yuvas，Fresh ‘ajoblanco’ Almond Soup with White Grapes and Grilled Octopus，濃香杏仁湯伴八爪魚，MOP $75，入口像是醋酸，原來是來自白提子的酸甜，杏仁味道不明顯，但內裡的八八魚肉粒煮得軟腍，這個湯味道特別。Crema de calabacín con langostino y hierbabuena，Light Zucchini and Parsley Cream with Langoustines，Salmon Caviar and Mint air，烚虎蝦配三文魚子伴薄荷泡沫，MOP$80，以瓜及芹菜打成濃稠的湯，味道香甜，還有虎蝦及三文魚子帶來一點鮮味，點著一點薄荷泡沫結尾，三款湯中最喜歡喝這款。
Paella de marisco，Traditional Spanish Paella Rice with Mussels，Shrimps，Clams， Garlic and Vegetables，什海鮮西班牙飯，二人份量MOP$368，吃西班牙菜，都喜歡點平鑊飯，這裡用了來自西班牙的米粒加入海鮮湯及海鮮一同煮，飯粒比較濕潤，但不至腍身，略帶咬口，鮮味不算很甜，但藏紅花味道突出，味道濃郁。
Cochinillo confitado， Suckling Pig with Sautéed Apples and Fresh Lettuce Bouquet，烤西班牙乳豬伴蘋果，二人份量$388。除了海鮮飯，烤乳豬亦是我很喜歡吃的西班牙菜式之一。這裡的烤乳豬做得出色，先是材謹慎，用脂肪較少的豬隻來醃製及烤焗，豬皮薄脆不韌，一刀切下乾脆俐落，聲音清脆，豬肉嫩滑有汁，推介要吃。
Rabo de toro con vinagreta de alubia ‘carilla’，Oxtail Stuffed in Red Wine with Small Beans and Vegetables Vinaigrette，紅酒燴牛尾伴白豆，MOP$170，牛尾肉去骨後以紅酒醬汁燴腍，肉很軟腍鬆化，再以茄子薄片包捲著，跟著底部不少的蔬菜粒，吃起來醬汁味道不太濃。
最後甜品有兩款，Chocolate, naranja y canela，Chocolate Truffle，Orange Candy and Cinnamon Shot，特濃有機朱古力，MOP$68，及Queso español，bizcocho de almendras y miel，Cheese，Almonds and Spanish Cheese Cold Parfait，Liquor Sprinkled Light Almond Crackers and Honey，凍西班牙芝士泡沫，MOP$75。朱古力Truffle味道濃而帶甜，另外那芝士打成的泡沫，像雪糕的口感，冰凍帶滑，微微的芝士鹹香，加上少許蜜糖及杏仁脆片，挺特別的甜品。
影片
餐飲方面選了ICED MOCHA味道正路唔會太甜
既然叫得做TAPAS小館
香草古法羊肉串
西班牙甜椒釀海鮮
