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2024-09-01
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This restaurant is under Portuguese chef and owner Michael Franco, dedicated to bring authentic Portuguese family cuisine to the HK people. The restaurant first started in Sai Kung, and with the success and popularity, he has moved to TST, and recently relocated to the current location at Pine Tree Hill Road, very easy to find with its eye-catching green and white-coloured entrance.The interior is family-style, with tables on both sides, and a large TV in the middle showing the interviews of Mic
This restaurant is under Portuguese chef and owner Michael Franco, dedicated to bring authentic Portuguese family cuisine to the HK people. The restaurant first started in Sai Kung, and with the success and popularity, he has moved to TST, and recently relocated to the current location at Pine Tree Hill Road, very easy to find with its eye-catching green and white-coloured entrance.
The interior is family-style, with tables on both sides, and a large TV in the middle showing the interviews of Michael. On the walls there are many photos displaying him with celebrities, Portuguese government officials and consulates, showing how well connected he is in the local Portuguese community.
We start with the signature Portuguese snack, Bolinhos de Bacalhau 傳統馬介休球 ($48). The traditional salted cod fritters have a soft crust and not oily, with the fillings having a nice delicate savoury taste and not overly salty.
Next, we have the Caldo Verde 葡式薯仔菜湯 ($55) to share. The Portuguese green soup is made with potato and kale, very healthy and nourishing. However, it is totally bland in taste and I guess the chef may have forgotten to season.
Fortunately, the Grilled Sardines 傳統海鹽烤沙甸魚 ($68) helps to rescue some marks. The sardines are quite big in size, grilled in the traditional way with sea salt. With a bit of lemon juice to freshen up, the meat is delicious and there is no fishy note at all. Next time we should order the bigger portion with four tails.
Coming to the highlight of the meal, the Piri Piri Chicken 霹靂非洲燒雞扒 ($168) is Michael’s signature, with his homemade piri piri sauce to marinate the chicken steak before grilling. The chicken is succulent and very juicy, with the sauce having a nice spicy note but totally manageable. On the side there are some boiled carrot and broccoli, as well as some French fries. A must order.
We have another main course of Slow Cooked Iberico Pork Loin 葡式慢煮黑毛豬柳 ($268). The oven baked pork loin has a nice aromatic seasoning and is decent in taste, but after the chicken it will feel a bit under-seasoned. The same side dishes are provided for a complete course offering.
For dessert my wife has ordered the Bolos de Laranja ou Limao 家鄉雪芳蛋糕 ($48). The traditional family style orange cake is fluffy and not too sweet, a really nice no-frill dessert.
I have picked ‘Serradura’ Sawdust Pudding 木糠布甸 ($48). The popular Macau milk pudding with sawdust topping is equally good, with the pudding not too sweet as well, and mixing the sawdust creates a combination of different texture of enjoyment.Service is very good, with the staff friendly and attentive, helping to replace the plates between courses. The bill on the day is $828 which includes a glass of beer. If you are not going to Macau, this is a place where you can also enjoy some nice Portuguese cuisine in Hong Kong.
張貼
