影片
招牌菜
What can I say about this place?? I loved it, never knew hong kong had such a place. Of course everyone knows about those portuguese restaurants over in Macao. I've been to those places, I always come out feeling likea tourist. I did not share that feeling here. I was invited by a group of FDs, one of them got a promotion of some sort. (not important). Here's what we had, White wine clams, a must. Pepper Prawns, a little on the spicy sideBacalhau Balls , THE BEST I've ever had, and trust me I've had quite a few. Portuguese Ham and Cheese plate. Nice addition to meal, but not really the star. Spicy chicken, this too was on the spicy side, ( for me at least, but for spice lovers out there, order it.) Roast Pig, a little bit on the expensive side, but worth a try. I had a Portuguese Soda, which was good too, they have a few flavors. Lastly, the environment is pretty good, but the table next to us was a little too loud. The staff were knowledgeable and helpful enough, may lack a little enthusiasm. Overall, we/I had a nice time, will stop by again.
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生日饭局, 家人问我今年想吃什么, 由于四月头在此葡国餐厅午膳, 发觉该餐厅食水准绝不会被澳门的葡国餐厅比下去, 而且环境清静, 于是提早订座及订了One Quarter烤猪, 希望家人可在香港品尝有水准的葡国餐晚上七时正, 我们到达Nino's, 场内环境幽暗, 每枱也点著蜡烛增添了柔和的气氛; 我们最先点了数款小食, 有葡国肠、马介休球、Sauteed Octopus等, 再加上自制的面饱(可Refill的), 吃过美味的前菜后, 主菜未上前已被开了胃口了葡国肠咸香十足, 马介休球的鲜味及辣鱿鱼的香辣味都十分出色, 由于葡国餐味道偏咸, 我们点了一瓶Sangria红酒来解一解, 调好的Sangria味道香甜容易入口, 瓶内的果肉也不少, 配合以上小食来品尝效果一流主菜先来葡国烧猪, 皮薄香脆, 猪肉味香浓及嫩滑, 果然系皇牌之作;再来的是胡椒虾, 侍应先用瓦煲将内里盛满的胡椒粒及鲜虾搅匀, 然后倒出放在碟上, 由于虾很新鲜, 虾肉非常容易从虾壳弄出来, 而香浓的胡椒味早已渗入鲜虾里, 加上虾肉爽嫩, 此菜乃全晚最满意之选;接著是马介休抄椰菜, 马介休的咸香配上甘甜的椰菜, 又是一个很好的配搭;再来的是鸭饭, 当进食时鸭香味可感受出来的, 加上鸭饭焗的时间刚刚好, 食落不会太干, 而饭面再加上几片葡国肠, 也能带出鸭饭的味道出来;最后多点了非洲鸡, 非洲鸡味道颇带中东风情, 味重及不干身的, 鸡肉亦滑嫩由于四月头已光顾了一次该餐厅, 今次再尝肯定了其水准之高及食物水准隐定, 期望再次品尝其余的菜式
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I've always been a fan of Portuguese cuisine. Unfortunately, there aren't that many in Hong Kong. Two colleagues of mine were also interested in discovering more Portuguese restaurants in Hong Kong so we decided to try it out. We made a booking so we did not need to wait for a table. It seemed pretty popular so booking is recommended.Since we have smokers, we took the balcony seats. There were about 5 dining tables and 1 bar table outside. It's nice and quiet and we liked the atmosphere. We've been informed that tables are usually available from Mondays to Thursdays.The manager immediately offered to reserve a quarter of a suckling pig for us, to which we agreed.The wine selections were pretty limited and were, if I recall, only from Portugal. The price range is set between HK$350 to HK$800 which I think is a bit expensive for Portuguese wine. We ordered a bottle of "Quinta Das Tecedeiras 2008" (HK$480). We could drink it off the bottle pretty much immediately. It's strong bodied and fruity.Since it's very dark outside, I couldn't take a single decent photo of the food served so I gave up the idea eventually. Anyway, these were what we've ordered:A bread basket: seemed popular with my colleagues. Nothing spectacular but I remembered the bread was quite soft. Bacalhau Cakes x 4: It's about the size of a potato wedge each. It's delicious and had a lot of minced bacalhau inside - HK$88. White wine clams: The clams were all pretty fresh. Each of us had about 8-9 clams - not a lot for HK$168. Spicy Chicken (aka African Chicken): I remembered we ordered half a chicken. It's milder than the usual African Chicken but it tasted just as complex and the chicken was pretty tender. Baked duck rice: This seemed popular amongst customers. There were pieces of chorizo on top of the rice and shredded ducks inside the rice. I was told that the stock used for making the rice was duck soup. It sounded quite mouthwatering but I find it a bit dry actually and couldn't really taste the flavour of the duck - HK$128. Tomato cabbage: Despite the rather bland name of the dish, it tasted refreshingly good. It consisted of freshly chopped cabbages broiled in a tomato stock and served with tomato chunks. Good with the rice and the suckling pig - HK$82. Suckling pig: This was the best dish of the night. The skin was very crispy but the meat was still very thick and tender. This is as good as, if not better than, most Portuguese restaurants in Macau. I'm happy with the quality and I think was worth the price - HK$360.Regarding the service, the manager was quite helpful in explaining the different dishes. The waiters looked very serious and had no smile though. The service was on the whole, OK.With a bottle of water, $79, the bill comes down to $1,660 plus 10% service charge. All in all, the suckling pig brought this restaurant up to good on my scale. The rest of the dishes were a bit pricy, however, if you are really into Portuguese style suckling pigs but don't want to travel to Macau, this place is worth a visit.
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One of my dad's favourite restaurants, so we come here quite often.The food is always good--suckling pig, clams in white wine sauce, black pepper prawns, oxtail stew are some of the dishes we've tried.Also like the desserts--the coconut tart and apple tart are yummy, and tried the pear in port sauce the other day which was good and not too sweet.The maitre D does look a bit fierce, but she'll come over for a chat and she's actually very friendly.
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差不多年半没有去Nino’s了, 原来已搬到QRE, 是朋友的生日, 我特别订了乳猪和鸭饭, 他们的招牌菜. 星期四晚, 餐厅客人非常的少, 真是惊人!相比以前在船街, 小店总是挤迫的, 要outdoor坐. 现在是因为星期四, 还是老客不知道搬店的原故, 不晓得.餐厅是两层的, 还有露台. 如果天气凉一些, 外面坐应该很不错.当晚我们点了很多食物, Spanish ham 当然非常出色, 配芝士和橄榄. 我深爱的烧乳猪来了, 皮是脆脆的, 但肉身味道太淡, 平平无其, 失败!!!! 其实我们都是为了它而来, 所以太失望了! 鸭饭味道也很平淡, 没有惊喜. 海鲜煲价钱相当贵, 但因为portion太大, 我们剩下非常多, 好彩有朋友take away.Shangria ok 不会太多酒味, 也不会太甜.我还是觉得他们的水准差了, 是chef不一样吗, 但价钱又涨了不少
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