福龍葡國餐廳

營業中

休息中

阿so推介, 講到個厚切芝士飽有幾正, 於是去咗試, 仲叫咗個所謂招牌的鴨飯.厚切芝士飽: 收$35一碟, 只得9小粒, 芝士味唔濃, 一d芝士味都冇, 唔覺係阿so咁講, 外脆內軟, 每粒都好"淋", 真係自己整好食過佢.鴨飯: 收$110一砵, 佢特色係飯面有一層脆"飯焦", 脆但冇味, 飯就係鴨絲+火腿絲, 好似隔夜炒飯料咁, 味道都算 OK 啦, 但一砵咁既飯, 點值 $110 呀.冇下次啦

本人自呀蘇介紹後去了該餐廳食了芝士厚切,味道不外如事,自己在家可以做.之後叫了沙甸魚和煙肉焗青口,no good!淡而無味,不會去第二次!

我們點了三個餸亞SO推介:厚切芝士包 - 味道一般, 並非亞SO講的不可不吃, 芝士味不夠濃葡式白酒燒排骨 - 非常差, 又乾, 肉又粗, 千萬不要吃葡式焗鴨飯: 這樣就是招牌菜？我不覺得很好吃, 很乾, 鴨很少, 真慳皮果然去完真是亞笨....我們不會再去

終於有機會比意見呢間餐廳,就係~保持水準,推介之選!回想起十七年前己經係佢地嘅顧客,當時只係一個十張枱嘅小食肆,到現在二層嘅餐廳,不論以前嘅洋葱豬扒,到宜家每次都會order嘅焗烤鴨飯,同埋果個魚趐湯,足料,抵食!價錢合理,雖然名氣不大,但經常滿坐,值得一試!

Have been visiting this outstanding restuarant for over 5 years. Quality has been consistently excellent. Peddar pork chop a MUST. Seafood rice is another delight.

已經係第二次去,一樣好食.好彩我地早少少到,一路食一路有人入黎. 走o既時候成間full 晒生果紅酒必試,d 生果浸過紅酒味道好特別

焗鴨飯喺將飯、鴨絲、火腿絲用瓦煲仔入焗爐焗。但這歺廳好慳皮: 飯比餸比例為5:1 火腿絲比鴨絲又5:1收人$75蚊煲。食一次我都叫自巳做"阿笨",竟然有人仲話次次都去食。駛埋船飛酒店錢都只想食好嘢，希望各位小心唔好「奶」嘢。

I go there everytime when I was in macau. Their onion soup and shark fin soup MUST try, it comes with a "little piggie bread" that's very fresh and hot and crispy.and MUST order green pepper pork chop, lamb steak.also, spanish seafood rice...curry crab is not that good though, the crab is too small.

福隆的焗烤鴨飯真係好正好正<br />我同男朋友去澳門都一定去食<br />但唔係次次有得食,好多時都賣晒....最好下午先去book定,咁晚餐時就有得食<br />仲有個紅酒牛尾,一諗起就流口水<br />我覺得好食過好多有名餐廳好多<br />而且一d 都唔貴.

佢D野食幾正架我特別鐘意食佢既胡椒豬扒同埋燒蘋果諗起都想去呀