倫記軟滑腸粉 (沙梨頭) 📍沙梨頭沙欄仔街26號泉彩樓地下B號舖 🔸桂花龜苓膏腸粉 $29 老闆最新研發嘅口味～ 桂花糖醬都係自己研究嘅 老闆話用出面嘅桂花糖漿 覺得味道怪怪哋～ 腸粉有龜苓膏味 食落有少少苦 配搭自家製桂花糖漿啱啱好 腸粉好煙韌好滑 好有龜苓膏feel 創意十足 👍🏻👍🏻👍🏻 而且只此一家 7/10 🔹蔥花蛋腸粉 $33 原味都係老闆自創～ 腸粉好滑好煙韌 雞蛋🥚好香(*^_^*) 仲有啲蔥花點綴下 簡單好味😋 整體吾錯 7.3/10

[葡景軒食評] 於2024年9月7日到訪。 因林峰演唱會，我短期再次到訪澳門，一如既往地到了官也街，又一次吃葡國菜。 侍應首先端上餐包和飲品，連倒汽水都像倒白酒般有儀式感。 白酒蒜蓉炒蝦🦐 賣相極佳，白酒及蒜片炒成的蝦，非常之香辣，帶點微微的奶香和酒香，就像葡式冬陰公味道，不過蝦肉有點點overcook。 酥皮蘑菇忌廉湯🍄‍🟫 湯的酥皮本不是脆脆的那種，但牛油味幾香。把酥皮壓進湯中，味道幾夾，蘑菇味突出，且很creamy。 炙烤馬介休🐟 上次吃過後，就愛上了烤馬介休味。對比之下，這個調味沒很重，就更反映魚本身的鮮味，蒜油味的襯托，經典的食法。 葡式焗鴨飯🦆 [推薦］ 焗鴨飯有驚喜，有點像港式煲仔飯，表面的肉腸焗成的油帶到飯中，飯焗後帶點焦香，又有鴨油香，飯粒粒分明，也不會太乾身，味道濃厚，滿足感強烈。 焦糖布甸🍮 ［必點］ 先灑上肉桂粉，再點火。自帶酒香，口感厚實，蛋味香郁。 地址:氹仔舊城區客商街23號地舖

#澳門快閃一日遊 來到澳門🇲🇴玩又點可以唔食葡國菜？ 我次次去澳門玩都一定要葡餐！ 但澳門咁多間餐廳又點揀？今次我去氹仔個邊玩，個邊勁多葡國菜，一齊去睇吓！ 呢間餐廳🍴歐陸式裝修，好有回到歐洲的感覺！刀叉🍴擺盤更加講究！唔似出邊普通西餐廳隨便擺。 點完餐之後最先上菜的是麵包🥖，配上的牛油是廚師自己調配的牛油🧈！仲有橄欖🫒可以配一起吃！ 🩷葡式炙燒香腸 香腸全程會在桌邊燒，呢個時候最適合打卡影相，燒的時候帶有香香的煙燻味！還可以配搭麵包一起吃，會有種鹹香的感覺。 🩷主廚特製蟹肉釀蟹蓋 超級大的蟹蓋，滿滿的蟹肉，吃之前要拌一下，再配搭麵包一起吃，超級滿足🥰 🩷炒豬肉配葡蜆伴馬鈴薯 這道菜有少少辣，但非常香口，新鮮的蜆配搭馬鈴薯🥔都係第一次食！但這配搭match 得很好👍🏻！ 🩷葡式芝士風味海鮮扁麵 賣相好靚😍，傳統葡式醬汁加上芝士🧀真的不要太邪惡😂，一定要撈埋一齊食先有滿足感！ 🩷甜點 木糠布甸 雞蛋布甸 甜品全部都係餐廳廚師自己做的，超級好吃！由其是雞蛋布甸🍮更加是大推薦👍🏻！ 🩷葡式水果酒🍹 次次黎澳門食葡餐都要飲呢個特式飲品，唔係周都有，係餐廳特調的！紅酒或白酒做底再加上新鮮水果，感覺好fresh! 特別推薦👍🏻 📍葡景軒 地址：路氹城路氹填海區氹仔客商街23號

I tried their signature cheese flower cup this time, there was only one left when I was there!! We were so lucky!!! It turned out to be as big as my fist🥹🥹 The cheese inside was so smooth and it was soft centered!! So be careful if you are eating it right away! Tho it wasn’t straight out from the oven when I bought it, the skin was still crispy! Their egg tart were made with 蘭王eggs from Japan, we were so full when we get there, what a pity😭so we just tried the cheese flower cup. But I will definitely come back next time to try out their egg tart next time😫

I tried their signature caramel custard egg tart this time. The outside was super crispy and the middle had a really rich caramel flavor, it also had a smooth and soft texture!! It was so satisfying for those who have a sweet tooth like me lolll😚 The egg tarts were straight out from the oven!!🔥 We were so lucky that we got it right away and they were all sold out in just 30 minutes. The skin was so crispy and hot, so watch out when you are eating the egg tart!! Definitely coming back to try out the lemon bow bread next time!! They were all sold out when I was there😭

打風先嚟遊澳門，感恩無落雨 網上見過呢間烘焙店，由2個後生仔經營 有創意就是勁👍🏻 由紙袋到產品造型設計都非常可愛 香蕉同朱古力永遠都係好拍檔 蛋糕質感鬆軟，包住香蕉蓉同忌廉 加上我鍾意嘅雙重朱古力脆脆，增加口感 一款唔錯嘅打卡手信，唔駛下下杏仁餅葡撻 喵喵接‘’蕉‘’啦

Openrice訂位，早到都有位，叫左烤乳豬，西班牙炒飯，檸檬炒蜆，烤魷魚，黑毛豬仔骨，全部都新鮮熱辣，環境幾好唔迫，上菜唔慢，服務唔錯，下次再嚟澳門會再嚟，推薦

La Chine is a renowned restaurant offering exquisite Chinese cuisine with panoramic views. Situated on the sixth floor of The Parisian Macao hotel, La Chine presents delectable Cantonese dishes alongside breathtaking vistas of the Cotai Strip in a sophisticated setting reminiscent of fine French dining.   𝙈𝙖𝙧𝙞𝙣𝙖𝙩𝙚𝙙 𝙛𝙧𝙚𝙨𝙝 𝙬𝙝𝙚𝙡𝙠𝙨 𝙞𝙣 𝙬𝙖𝙨𝙖𝙗𝙞 𝙙𝙧𝙚𝙨𝙨𝙞𝙣𝙜 青芥末花螺, $208 (7.5/10)  Marinated whelks possessed a pleasing chew offset by a robust wasabi dressing that packed plenty of savory heat. Its strong yet balanced Japanese flavors awakened our palate.  𝙎𝙢𝙤𝙠𝙚𝙙 𝙗𝙖𝙗𝙮 𝙥𝙞𝙜𝙚𝙤𝙣 𝙞𝙣 𝙡𝙚𝙢𝙤𝙣𝙜𝙧𝙖𝙨𝙨 𝙛𝙡𝙖𝙫𝙤𝙧  煙熏香茅BB鴿, $158 each (8/10)  Smoked baby pigeon boasted crispy skin encasing unctuously juicy and tender meat, infused with the subtle citrus notes of lemongrass to produce a balanced bite where brininess meets herbaceous aroma in a simple yet expertly crafted dish.  𝙒𝙤𝙤𝙙 𝙤𝙫𝙚𝙣-𝙧𝙤𝙖𝙨𝙩𝙚𝙙 𝙄𝙗𝙚𝙧𝙞𝙘𝙤 𝙥𝙤𝙧𝙠 𝙘𝙝𝙖𝙧 𝙨𝙞𝙪 碳烤黑毛豬叉燒, $328 (7/10)  The char siu delivered rich, savory flavor from its marbled fattiness, however remained slightly dryer than preferred; with more juciness to complement its decadent taste, this dish could truly sing.  𝙎𝙩𝙞𝙧-𝙛𝙧𝙞𝙚𝙙 𝙠𝙖𝙡𝙚  石鍋生啫金鉤芥蘭, $188 (7.5/10)  A standout assortment of stir-fried with plump dried shrimp, shallots and garlic that livened each bite with its aroma and taste; the intense yet balanced seasoning truly let the flavors of this greens dish shine in the clay pot.  𝙃𝙖𝙣𝙙-𝙥𝙪𝙡𝙡𝙚𝙙 𝙨𝙥𝙞𝙣𝙖𝙘𝙝 𝙧𝙖𝙢𝙚𝙣 𝙞𝙣 𝙨𝙪𝙥𝙚𝙧𝙞𝙤𝙧 𝙘𝙝𝙞𝙘𝙠𝙚𝙣 𝙨𝙤𝙪𝙥 香濃雞湯手工菠菜拉麵$138 each (7.5/10)  Crafted with care, this ramen boasted noodles with just the right toothsome chew nestled in a deeply flavorful, intensely rich chicken broth that soaked every component; a truly satisfying bowl.  𝙈𝙖𝙙𝙚-𝙩𝙤-𝙤𝙧𝙙𝙚𝙧 𝙧𝙖𝙢𝙚𝙣 𝙞𝙣 𝙘𝙝𝙞𝙘𝙠𝙚𝙣 𝙨𝙤𝙪𝙥 鷄湯即製拉麵 (8.5/10)  Hand-pulled to order, the thin noodles amazed with resilient chewiness, coated in a rich, full-flavored chicken broth. The spinach ramen is good but this is impressive. 

本來想試3樓間法國餐廳，但去到時3點幾，佢要6pm先再開，就係附近搵下有咩食，見到個和牛爆丼飯好似唔錯，就試下，攞嘅時間見到個樣已經唔開胃，全部根位，同佢樣相完全兩個樣，食落勁難食，Food Court 真係唔好隨便試，一啲誠意都無，咁都可以比個客。絕對bad list

再再再次到訪，食物仍然保持高質水準，更甚可說是有驚喜！
先說說「老朋友」－炸乳鴿，可以說是港澳吃過數一數二的質素！
看上去貌似乾身，一點油光都沒有，實際上一口下去，皮脆肉嫩、肉汁豐富！加上皮下沒有多餘的脂肪，味道剛好，一家人吃了兩隻乳鴿後仍表示意猶未盡。
接著是海鮮－生蠔、鮑魚、花膠筒，也是鮮味無比，上菜時鮑魚更仍是「活潑好動」。必須獨立讚賞的是－鱔片，沒有泥味、肉質爽嫩無比，簡單焯45秒便可以吃！
湯底方面，十分推廌「番茄木瓜酸湯底」，清新提鮮，不論是海鮮、肥牛、蔬菜都適合的一個湯底。
用餐期間，看到除了堂食，外賣出餐也是馬不停蹄！

我發覺我真係好鍾意食葡萄菜，來到澳門我去左葡富軒佢的菜式比較新式，環境裝飾好有特色，我都好喜歡佢牆壁上的畫。 ✡️ 白酒忌廉煮蜆 ～ 呢個要大讚，每隻蜆肥美飽滿掛滿忌廉汁，入口creamy 又散發出淡淡白酒香。 ✡️ 沙丁魚柳佐秘制葡式醬汁 ～ 呢款真係百吃不厭 ，沙丁魚煎得太好油脂爆香。 ✡️ 葡式傳統薯蓉青菜湯 ～ 薯蓉湯內有青菜絲，飲起來綿滑之外，多了點爽脆。 ✡️ 葡式焗鴨飯 ～睇落簡單原來工序十分繁複。烤焗令到飯面焦香呈金黃色，掀起表面下層充滿濃香鴨肉，上層的香腸和腩肉美味濃香。 ✡️ 炭烤黑毛豬排配薯條 ～ 粗薯條酥脆可口， 黑毛豬排用炭火烤過豬油很香油而不膩，每件豬排都有橡果香味令人回味。 ✡️ 葡式脆皮焦糖雞蛋布蕾 ～ 侍應先灑上玉桂粉即場點火令變成香甜可口的焦糖，雞蛋滑溜充滿蛋香。