Angelini意大利餐廳 (尖沙咀)

The new Italian Chef’s family name is also called Angelini by chance here at Angelini. He is really into his Pasta dishes, I would say he would be the right candidate to become the next Pasta King in HK. The 1st experience of his food was during the re-opening Ceremony and the 2nd time around, it was thanks to the Hotel’s Invitation as a Preview tasting event of their new chef’s creations. Actually to draw a comparison, I think Marco Polo Hotel’s Cucina with their equally new Chef Delzanno was also quite Visionary with his Italian food concepts. And GOLD by Harlan’s and Penthouse are right up there as well in terms of food quality but with a slightly American slant, yet who can in details quantify the discrepancy between their quality vs 8 1/2 Otto e Mezzo or CIAK receiving 3 Michelin Stars or 1 Michelin Star in comparison? Even the so called Top 2 Italian restaurants I went to Osteria Francescana only recently got recently upgraded to 3 stars: http://www.hkepicurus.com/2014/06/osteria-francescana-modena-italy.html

AS a side note, why isn’t AMBER Michelin 3* worthy when it totally is up there? Even if their dessert mignardises are way too sweet but the food concept is just great..

Italian Mineral Water -

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Romantic as a Setting -
The Angelini Restaurant is perfect for a marriage proposal. Just saying

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Entrance Door - 
The ambiance is better than my photo captured, I just don’t want to tune the photos again for the Nth time… hehe

...Bread Basket and Entrance -
The Olive oil has changed from the past. There are also 3 diff types of Salts. The Grissini and Bread have also been upgraded recently and taken on a renewed look… Loved all of them 8.5/10

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Grapefruit and Orange juice -
Freshly squeezed. I don’t normally comment on juices but I have to say this was brilliant and carried really fresh flavours. I ordered 2 in the end to confirm.

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Fresh Burrata Cheese on Toast -
For some reason I was adamant that this was a sheep’s cheese tonight like a Ricotta. I appreciate the Hotel for verifying afterwards it was still a Burrata, it tasted quite strong so its a good thing! ~ 8/10

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Piedmont Fassone Beef Tenderloin Tartare with Puffed Rice Puffs - $220
Shallots , Pine Nuts, Carrot, Wasabi Mayonnaise from the tube. This Italian Beef is well known for being served raw, I have had this many times in Italy and in HK context. I have had it at il Milione, Nicholini’s, Tosca and more in HK too. However I found the performance here was surprisingly as good as the ones I ate in Italy, one of the rare occasions when the Beef flavour sang out. Actually this is a very specialty beef in Italy itself and almost designed for this purpose ~ 8.5/10

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Scampi, Pineapple, Cucumber, Lime, Watermelon - $340
This had the Scampi long claw too, interesting. I liked this as it was fresh fishy and the Claw was scissored and intact. Attention to details. Its quite Mediterranean in spirit ~ 8/10

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Cannolo Red Sicilian Red Prawns, Avocado, Green Apple and Yogurt Sauce – $280
This was a bit salty. I don’t know why but I always see this concept appear in Spanish Cuisines too lately. Which, back in the days Spain, France and Italy were to me all of the same Roman Catholic background so I am not fussed. I expected some Red Prawn reduction and less saltiness. On the positive side the red prawn flavours was singing out itself… I just think it needs less salt somehow even comparing to Roman salty dishes ~ 7/10

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Spicy Goose Liver Terrine, Wild Berries and White Balsamic Vinegar – $280
This was strongish albeit slightly dense. I like the idea of the White Balsamic Vinegar though as it was unique. I think the terrine could be whipped up more as a texture. ~ 6.5/10

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Tagliolino Classico al Tartufo Bianco, Alba White Truffles Pasta – $598
The pasta was done on point again and I didn’t post all my pics from here, sorry. As for the White Truffle, it was good too but I guess this isn’t Europe. It just isn’t as evocative in the aroma in Europe but still decent. ~ 7.5/10

Black Truffled Pasta with Cheese -
This was as good as it gets. Even the Black Truffles were aromatic and the pasta cooked well.. ! Great Pasta too. Really loved this dish, way over that some other famous shops in HK! 9/10

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Signature Black & White Seafood Pasta. Al Cartoccio style or parchment Pappilote Signature Dish here apparently and made with 2 pasta color types. I loved the base of this seafood sauce, although for the price point I think it could be slightly bigger even as a Primi Course. Great Seafood flavours though especially with the Clams jus.. Sorry I am just being frank ~ 8/10

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Italian and Japanese Hokkaido Sea Urchin for the Risotto -

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Italian & Japanese Hokkaido Sea Urchin Pasta with Black Truffe -
My 2nd time having this. This time was more intense but chalky harder. I liked the texture of the rice although it was quite black truffle-y, meaning the sea urchin side was more subtle. I guess that is life, do you prefer more Black Truffles than Urchins? ~ 8/10

...A Red Wine by Frescobaldi -
A predominantly Merlot based red. A Famous brand and trusted.
Slightly new French oaky and Sommelier was friendly.

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Savor Style Dover Sole with Bone – $480
This was just okay. The fish was a little bit too strong in its flavour, which, was totally unexpected as its usually quite sterile. From another angle, this might be Chef Angelini’s strong point as he managed to make this stand out but I beg to differ, it really was too strong in flavours unless you wash it down with a white wine. Although the bone was fried too, reminding me of Japan Cuisine somewhat! We all somehow agreed this fish dish was strong and too expensive for the portion 6/10

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Wagyu M8 Meat Sirloin with Parmesan Cheese and Bone Marrow – $590
Cooked well. Loved the presentation of this. However I think the bone marrow portion should be bigger to make a bigger impact. I certainly didn’t received much of this after sharing this dish : ) ~ 8/10

...Coffee Crusted Pork Tenderloin, Foie Gras and Mustard Sauce – $460
This was interesting as the pork was cooked to medium pink by default, which I can of course accept, but I believe not many Chinese normally do as they suck ass. This was lovely to me. ~ 8/10

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Honey Pigeon Breast, Tempura Pigeon Leg, Cous Cous and Balsamic Vinegar Salad – $480
Once again both were cooked to closer to rare. The mineral and myoglobin blood taste was retained. This taste really depends on the individual, for me, I can accept it but I think it depends on the weather as well. The more Wintery it is the more I desire such a dish! ~ 8/10

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Meringue Drops, con alla Crema Mandoria sauc Almond Cream, Caramel Caramel – $9
This was fun.

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Gelati e Sorbetti -
I was saying this was quite already pushing the limit for HK. Pear sorbet was really nice.

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Burnt Tiramisu. This was so good and inventive - 9/10

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Afffogato -
A variation.

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Mille-Feuille Pastry -
It is nicely done and well layered indeed.
- 9/10

Price: $1200 + 10%

Address: 尖沙咀麼地道64號九龍香格里拉大酒店閣樓
Kowloon Shangrila, Kowloon

Ph: 2733 8750

大官廳 (中環)

My next 2 meal reviews in succession are going to slightly compare the Cantonese food trends stretching from the past to present, itself heavily influenced by micro-regions inside Canton, such as capital city Guangdong itself, Chiu Chow/TeoChew near the sea, Shunde region and even the Hakka nomad settlements into Canton. I am starting to see that Hong Kong and Macau’s Cantonese food style are developing and diverging into about 3 slightly different styles nowadays, so I just wanted to post a review about my thoughts and put this into online as Historical reference for future generations to come and which I won’t ever see for myself. Coincidentally, both of these Cantonese restaurants I will cover are just a few steps away from each other but you can definitely see their divergent directions of approach.

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Tycoon Tann -
The name itself already suggests it’s aimed at the Classy Clientele.   In fact some of us foodies do think it’s also secretly aiming slightly at the Expats market and demographic crowd in Central. Yet, the recipes we encountered here were actually quite traditional but with smart twists and fine tuning. The Chef here used to work in the Dragon King & Dragon Seal 龍璽酒家 Group, which is very famous as that owner chef 幟哥 is a Celebrity Chef himself and well travelled.

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There are 3 floors -
All floors have slightly different design styles

.Abalone Puff, Spring Roll, White Siumai with Scallop & Pork,  Prawn Har Gow Dumpling platter – $138
The Abalone puff pastry seems to be popular in HK nowadays, especially when Hong Kong Lung King Heen got their Michelin 3* status and their sister restaurant 2* Zi Yat Heen in Macau also does the same. The version tonight here had some diced chicken cubes too underneath and a buttery aromatic pastry case. The other dim sum items were also executed well. ~ 8 to 9/10

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Hungarian Mangalica Hairy Hog BBQ Charsiu, Honey Sauce, Rosemary - $288
Truth be told there is very obviously a Charsiu war out there nowadays and restaurants are competing with each other. They all Claim they are the best, and quite often this defensive stance means they haven’t tried better to compare. With different Spanish Iberico pork cuts, Japanese Kurobuta or Hungarian Mangalica ‘Hairy’ hog, however this to a customer has never been the real key for the best Charsiu if you ask the real foodies. Macau Hotels have been doing imported Multiple-Countries Black European based Pork Charsiu’s for many years and in this aspect HK is only catching up as a late comer. But guess what I really think? I still haven’t seen restaurants do a British Berkshire or Middle-white pork, or a Japanese Agu Pork Charsiu version if you really want to be gimmicky and they would definitely work very well too. Throughout HK there are so many local shops using just local Chinese Pork that tastes equally well at 1/5th to 1/3rd the price too. The key element for Charsiu has always been about the Marination and Roasting technique method rather than the meat itself. If you go to Malaysia or Guangzhou, sometimes even Singapore or Macau, many shops use different fattier pork cuts and their micro-tuned marination techniques achieve amazing results too. OK I think I deviated a little too far - the version here was quite decent and served on a warm plate with an open flame beneath, a nice touch! The Rosemary herb is interesting because whilst it was more a decorational purpose, I decided to toast it a bit on the spot, because I believe Mangalica Hog’s meat can be enhanced by it if you think from the Italian or Hungarian’s wild boar meat recipes. ~ 7 to 9/10

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Mangalica Pork -
I have had some really lovely Hungarian Mangalica b4 in my life. Their Salami’s are always to die for. I think for this time it can be more wild in flavours if that makes sense. It was good but a bit clean.

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Baked Crab Carapace -
Many Cantonese restaurants serve this but they do use different Crab types, and some of the restaurants you know they use the instant picked type, the flavour is really unmistakable. The common problem is that too many places serve mouldy meat, too thickly sliced raw onions, too gooey cheesy. The version here I can report back is one of the best in HK, comparable to 2* Yan Toh Heen’s version and even more thickly cut strandly here. ~ 10/10

.Soy Sauce Simmered Chicken in Casserole – $190 /half
This used a local yellow skin chicken and was ever so tender. The base sauce literally begged for some white rice. Very good. ~ 8.5/10

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Sweet & Sour Kurobuta Pork Fillet with Fresh & Dried Figs – $238
I have my own take on this Globally famous recipe. It should be coated with a Hawthorn Berry & Plum based sauce. Not just tomatoes, vinegar and red food coloring. I can’t work out when this became so complacent in this world, in the past this is paired with Young Ginger when in season. Nowadays its with Pineapples, Bell Peppers for color contrast, and this time Figs.. I thought the meat was a bit hard myself this time ~ 6.9/10

.Sauteed Wasabi Wagyu Beef Cubes – $628
As mentioned on Instagram, I liked the Wagyu Beef oily flavour but for me the big diced pineapples distracted the experience a bit. Overall this was still good, or may be I am too sensitive to the acidic Pineapples. But looking at the portion it was quite pricy too.. ~ 8.5/10

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Peking Duck Skin with Caviar – $468
This is to me not worth $468 as a dish, sorry if I have to be frank. I expected at least double the proportion or more. Since it was still New Opening, they did think about whether they should add Tian Mian Jiang sauce… Of course they need to, its part of the original recipe to complete the Beijing Package. I think the Peking Duck can also have more meat, the Skin can be crispier or crunchy. ~ 6/10

.Signature Fried Rice with Abalone, Eggs, Conpoy, Sakura Ebi Prawns – $328
This performed really well but I think the price is blown out of proportion. It is a rice dish after all, even with Abalone and exotic ingredients to support it. Though it tasted really nice accurate, but the only point I can pick out is that the Sakura Prawns can be more toasted fragrant. ~ 8/10

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Purple Sweet Potato Skin Dumplings, in a Gingery Soup -
A twist on the original White version. This was well received just as I was becoming too full… after all I am not a dessert person except when I am in France, Taipei or Japan. Although I grew up with this I must admit I became a little tired of eating out lately. ~ N/A

Price: HKD $500 to $800 + 10% Per Person

Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕
Address: G-2/F, Ming Fat Building, 74 Wellington Street, Central
中環威靈頓街74號明發大廈地下至2樓

Ph: 3125 3228

芬記燒臘 (新馬路)

I won’t claim to be the first discoverer of this Roasting Shop that is revered by many locals as the ultimate best of the best in Macau, especially for their Char Siu Pork. One of the major obstacles is that this shop closes by around 12:30pm max already and usually when I come to Macau my schedule is fully packed for the day to really explore too much, or must remain within a Hotel complex due to Invitation events. Particularly around this peak hour time when I just can’t walk away. Despite having travelled past this shop’s location at least 50 times before it folds its gate and never leaving a trace as a signage, I never even knew it was so close and right next to another great noodles shop Luen Kee I have also eaten at. You can see how elusive it is when it barely opens for a few hours a day..

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This Queue doesn’t look too long by 11:20am at first sight, I was like the 7th Person only -
But everyone of these people are ordering 5 to 10 Roast Lunch Boxes for their colleagues, and then equally the endless Phone Calls from regulars also ordered many Take-Aways for their friends. I saw at least more than 1 transaction which was over MOP 1,000 just for Lunch Boxes alone. So you can imagine that being the 7th person in line is just equal to being the 50th in line.

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Finally My Char Siu Rice – MOP $41
After 1 hours wait with my heavy laptop and other things dragging me down with a sore back, and you might think it’s just a Line after all. But let me assure you no one in the queue were even ascertain if we will ever get our lunches. I and others in the line had an interesting conversation, having been waiting patiently inline for at least 1 hour despite only 7 people’s short of reaching the counter, only to see so much of the Pork Knuckles, Char Siu, or Soy Sauce Poached Chicken being loaded off before our eyes by the Kgs. This was being ordered by both people in front of us in the line, or more of those who pre-ordered with the phone in advance. No one could guarantee we will ever get our shares. Not a great feeling at all until that last minute of relief. I am sure someone at the end of the queue didn’t quite make it.

.My Char Siu Pork finally – MOP 41
The lady charging me said if I gave her HKD 500 instead of Macau MOP 500, I will be losing out on currency change if she gave me back Macau MOP Currency as change. (It’s only going to be a few dollars difference). In the end she decided to charge me only MOP 40 equivalent with a $1 dollar discount as a gesture. This was so thoughtful & moving to me. I can’t imagine this still even exists in this world! Funny thing is that this same Money Lady was micro-arguing with the Hard-at-Work Chef Guy who might just be her husband, who was so careful to cut away all the End Charred bits in every piece of his Char Siu pork to make sure everyone gets only the best cuts of the meat. And he also kept apologising to customers endlessly that his pork supplier today gave him leaner cuts of pork than as usual… To me this was good enough already to warrant a ~ 9.5/10

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芬記燒臘 -
The Char Shiu Pork from here is so meticulously amazing. It took a lot of effort to butcher down every piece of Chicken, Knuckle and Pork meat during peak hour single-handedly whilst he was also watching out for the Roasting procedure at the back. My Char Siu in the end had the right Macau only Smokiness, the balanced Texture, is Slightly Charred outside, Half Fatty, even the Marinade is like a Master stock very sophisticated and carrying Multiple Spices. For $41, it beats almost all of the sophisticated $225-295 versions out there for me. The Cashier Lady and the Chef’s insistence on only giving out the best parts and not ever over-charging you, it is all part of humanity to me. After finishing my meal, I waited for the right moment to walk up to the Chef and said “The Char Siu Pork was superbly excellent in every aspect and very satisfying.. Thank you Chef! ”. I had no need to say that to him but I wholeheartedly really appreciated their approach. He greeted me back and said “Thanks so much and glad you enjoyed it!” I really wanted him to feel someone does care and hopefully can keep them motivated everyday despite being overly busy!

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Price: MOP or HKD $41
Food: ♕♕♕♕♕ to ♕♕♕♕♕ 1/2

Address: 新馬路新埗頭街
Ph: 2892 1539
Opening Hours: Around 10:30am to 12:30pm

嵯峨野 (尖沙咀)

Sagano Japanese Restaurant has always existed within the previously named Hotel Nikko, which has now undergone a name change to New World Millennium Hotel, a result of its slight management re-structural change but somehow remains carrying the same ownership behind.  Sagano still luckily remained as Sagano at its core and is still headed by Japanese Chef Masahiko Noka. 

Hijiki 鹿尾菜 - with some Konjaku Soba Jelly
Always a nice starter. This is so common in Japan and usually served with grated carrots, but outside of Japan, for some reason this veggies combination becomes a bit neglected but luckily not here.

Ankimo – Monkfish Liver
A Wintery fish liver dish and one of my favourites, the French version of Foie de Lotte is usually served more irregular in shape, and this delicacy part of the fish doesn’t keep before it melts away, just ask any Spanish and Italian chefs who also uses this fish for dishes.. Surprisingly the Japanese monkfish liver version is more rolled and always rounded in shape like a proper Torchon Gras, a French technique. It’s one of the oddities you encounter in life but no one pays attention to too much, coz everyone thinks they know everything already due to egoticism and mental approach, and they die that way happily ever after avoiding the question. Sorry to say that is not my style but I always dig deeper and as someone conveniently said, I can be a Food Snob sometimes lol. If you are wrong, you are always wrong. You can always die wrong… But I would rather die closer to correct if possible as we all die one day anyway. Here it was good but slightly too compacted dense compared to the norm. ~ 7/10Grilled Gingko Nuts with salt -
The rawer type that is grilled but still green in colour inside. They already cracked the shells for each and everyone of them individual nuts, and it was perfectly seasoned with salt. Such a nice beer snack and takes a lot of effort to prepare it on everyone of them, but since it was lunch time, we had no drinks to accompany with these little morsels. ~ 8/10

Kinmedai, Toro, Hamachi, Botan Ebi Prawns -
Some seafood were sliced a little too thick to my liking. But then again, I can tell you most Hong Kong and Chinese customers expect more value for money so the thicker, is definitely the better. Reality!? To Chef Noka, can I just get 4 or 5 slices instead of 3 thick cuts instead? In mathematics it just ends up as the same thing and I am not a typical Hong Konger person. ~ 8/10

Russian Sea Urchin Gunkan Sushis -
Russian Sea Urchin Gunkan Sushi's. Surprisingly very sweet and plump. Not as huge & creamy as the California or Canadian ones. Not as metallic or in your face as some Mediterranean ones. Not as fishy or too subtle as some of the Chinese/Brazilian types. Probably the closest tasting to Japanese ones and more so than the Tasmanian ones. (All comments above have taken into consideration the preservatives used, hence I didn't mention bitterness.) Definitely an encore item.. ~ 9/10Hokkaido Sea Urchin Tempura -
Suddenly we switched during this new Menu Tasting from Russian to Hokkaido Sea Urchin again, this time wrapped in Shiso leaves. Adorning the bottom was some fried Rice Noodles which is so China Town like but somehow I liked. These were pretty tasty indeed in the flavours, although I expected them to be slightly more crunchier. But then again some Tempura styles in Japan are meant to be softish too. Only the Frying Chef knows which intention they had in mind when cooking this dish ; ) ~ 7/10Grilled Scallop with Hokkaido Sea Urchin and Calamansi Lime -
I will kid you not, but I actually preferred the Russian urchins over this, for a reason. The Hokkaido urchins are too subtly sweet and after blow-torching these, loses a bit of their very
subtle sweetness… However the Hokkaido Scallops beneath are equally sweet yet also subtle. So somehow, this became a good pairing especially with the Hajikami red ginger.. Hard to choose in my head. ~ 8/10

Teppanyaki grilled Goose Foie Gras -
It tasted more like Duck Foie Gras in bold flavours and texture, and served on under toasted bread. This was cooked really well and memorable for its bold performance, nicely crispy caramelized on the surface. Bread was blah though.. ~ 8/10Wagyu Beef Roll with Garlic Chips, and Wagyu Steak -
Usually these Teppanyaki dishes are the tell-tale signs of how good a kitchen is. The eggplant and both yellow and green zucchini definitely failed the test, they were under seasoned and under grilled, the Moyashi bean sprouts behind also flavourful-less. The Wagyu steak was ok only for flavour. On the positive note, the rolled beef with fried garlic was really full of wagyu fat and meat taste. This twins dish polarized everyone on the table.. ~ 5/10 to 8/10

Wagyu Rib Eye Teppanyaki -
I am known as pretty harsh and critical apparently, but seriously, for some reason the Rolled Beef version had more beefiness than this Steak version. I don’t know why either… I only report back as it is. Even when it is a Lunch by Invitation. The thing is I have eaten so much good food globally by now I would think I know how to judge fairly. If I end up crossing up some PR’s with being frank then that will defeat the whole purpose of a Foodie writing about the food he loves the most, sorry if I have to be posting just the way I like it. I feel bad sometimes. No one paid for my air tickets and meals to El Celler de Can Roca, The Fat Duck, NOMA, Ledoyen, Osteria Francescana and many more Michelin 2-3* restaurants in this world. If you can’t cope with real criticism then I don’t care either. Simple as that. I am always happy to re-evaluate though ~ 6/10Assorted Tempura -
Once again the fried rice noodles appeared beneath the dish. I personally think this is a bit too China Town. At least the ingredients were big in portion. Something you might expect at a Media Lunch but not sure it an be repeated on the next visit. Consistent QC is always the best solution in keeping up with quality. That bit, I cannot control daily.. ! ~ 7/10Zaru Inaniwa Udon as an ending -
This was recommended by a fellow foodie before and also I had the same last time. They are served iced cold and retaining their regional chewy and dry pasta/udon texture. All it comes down to was the final boiled texture appearance and also the Tsuyu sauce dip. All were done immaculately and as expected. No big surprises here. This is normal Japanese standards. ~ 8/10

Price: HKD $900 per Person (Meal was by Invitation to try out New Menu under new Hotel)

Ease of Access: 4/5

Food: ♕♕♕♕ to ♕♕♕♕ 1/2

Address: 尖沙咀麼地道72號千禧新世界香港酒店1樓

72 Mody Road, New Millennium Hotel, 1F, Tsim Sha Tsui East, Kowloon, Hong Kong.

Ph: 2313 4215

薈景閣咖啡廳 (新口岸)

Grand Lapa Hotel is next to Sands Casino and used to be known as Mandarin Oriental hotel, Macau. As life would have it, we were invited over for a overnight experience and to do a write-up about our little adventures at their various famous restaurants and at the Resort side of the Hotel. And guess who else was here with me? *Prizes might just be given out for a correct guess! Who wants some Mooncakes?

The Setting here is Pleasant and Colonial looking -

It reminds me of The Peninsula in Hong Kong, or Raffles Hotel in Singapore.

I have always liked this setting as you can instantly relax into the right mood

Café Bela Vista – spelt the Portuguese way accurately

They also have a Bakery and Pastries Dessert section. One of the most original French Pastry shops starting from it’s Mandarin Oriental Hotel days, that subsequently spawned a latter Pastry and Viennoiserie movement in Macau. Most Pastry Chefs were trained by here..

Mango Sangria, Lychee & Wine Sangria, and the Blue version has Vodka -

I tried all of them and the Mango was refreshing, but the Lychee version was the surprise package as who would have thought, Lychee and Wine can pair so well together ? ~ 8/10

Bread Basket -

They looked a little pale to me. But the taste was good with a floury finish, but personally I prefer them more browned somehow. ~ 7/10

Portuguese Jamon Ham, Chourico and Black Pudding, Portuguese Prawn Rissoles,

Cod Fish Croquettes, Olives, Indian Curry Puffs and Fried Crab Cakes -

The fried crab cakes was my favorite dish, followed by the mouse shaped Cod Fish Croquettes, it was pretty cute. The Portuguese Rissoles were also fried decently here. The Black pudding sausages were more on the milder side, it probably suits the image of the hotel correctly. ~ 7.5/10

Small Lobster Cappuccino -

I saw others having a bigger and fuller version of this with a substantially larger portion. We got a tasting portion instead and it was strong in crustacean taste, to the point you can taste a bit of the grittiness within – meaning they actually blended the crustacean meat and shells to extract the fullest flavours. Yummy. Can’t wait to try the fuller version with proper lobster meat.. ~ 8.5/10

Clams cooked in Wine, Malaysian Satays, Hainanese Chicken, Portuguese Duck Rice -

Out came a Tasting Portion of some Signature Dishes here. Two are Malaysian and the Satays have a strong grated Lemon Grass coating and a chunky peanut sauce, very good and authentic. The Hainanese chicken was served as 1 big piece, a first for me but tender enough, with an aromatic Soy based sauce. The clams were a little salty but plump, the Duck Rice was beloved by most for its Chourico sausages and duck meat. I personally really liked the Satays for it’s accuracy! ~ 8/10

Tasting Portion of the Arroz de Pato -

This was good, but just like a good Spanish Paella, I will have to try the fully baked dish in a Cazuela dish to discover and judge it’s ultimate performance! But this was definitely very promising, can’t wait to be back !

Hainanese Chicken Rice -

One of the chefs is from Malaysia, and the rice grains were cooked well and had a heavy taste of Chicken Stock, Ginger/Galangal, Coconut rather than Pandan, and Garlic. It was nearly as authentic as you can get in Malaysia or Singapore. Surprised to find this quality here but knowing the Mandarin Oriental Hotel connection previously, prior to switching Hotel Group names, this was totally expectable. Very good and worth a visit by itself ~ 8/10

French and Portuguese Desserts to end our 1st Lunch -

I loved the Chocolate and Orange Ganache cake the most, it was subtly balanced and not too sweet. The Serradura is a Portuguese representative, it was definitely worthwhile. The Cheese cakes were also given an applause and the knod by you can probably guess who… Someone who made a lot of it herself.

Café Bela Vista -

It does both Asian and Portuguese dishes well enough, as their general Lounge Restaurant by Grand Lapa Hotel. And I will actually come back for Breakfast on the next morning, when it functions more as a Morning Buffet restaurant. Let’s see how that goes in comparison… Fingers crossed tomorrow.

Price: Around $300 + 10% per person

Food: ♕♕♕♕



Address: 新口岸友誼大馬路956-1110號澳門金麗華酒店2樓

2nd Floor, Grand Lapa Hotel, Macau

Ph: (+853) 28567888