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編輯推介 餐廳總分  文章形式 |  地圖形式
2017-03-22
MGM Macau has recently revamped it's 食・八方 Square Eight restaurant, and is now interestingly branched into two sections - one side South 南苑 sells Southern Style Chinese food with a more emphasize on Roast Goose and Cantonese Milk Tea, plus accessible Rice dishes. The North 北㕑 on the right caters for customers longing for more homely Northern dishes like house made noodles, Spicy Chili Fish or Mapo Tofu, or even Beijing or Shandong dumplings, the variety extending all the way to unique Shaanxi thick noodles. I had the pleasure to dine at both restaurant sides three times lately, one time even got to experience making the noodles. I know I will be back for more soon. South 南苑 
My 1st visit was to the Northern restaurant next door. This 2nd visit, I came to the South side and discovered they make Cantonese Roast Goose dishes here . 
Very excellent actually, full of Tea Aroma. I keep repeatedly saying, the chances of having a great tea is much higher in Macau than Hong Kong nowadays. . 
Jellyfish & Sliced Chicken with Ginger & Spring Onion - MOP 55 Cuttlefish tossed in X.O. Sauce - MOP 80 Black Fungus Mushrooms & Cordyceps Flower in Spring Onion Oil - MOP 40 . 
Black Wood Ear Fungus & Cordyceps Flower in Spring Onion Oil - MOP 40 A crunchy appetizer, this seems to be becoming more popular in Southern Chinese cuisine these days, albeit we make them less spicy than in colder states. . 
Cuttlefish tossed in X.O. Sauce - MOP 80 Shaved thinly and the marinade is quite Cantonese style, also with the spicy XO Conpoy sauce. Chili and appetizing. . 
Jellyfish & Sliced Chicken with Ginger & Spring Onion - MOP 55 Another popular appetizer, some customers will add in Chili oil. . 
This photo I took at the Kitchen. Before we ordered a Combination of Roast dish below.. . 
Roast Goose, BBQ Rose Wine Char Siu Platter - MOP $150 (Front) The Roast Goose was excellent. Skin was crispy and not overly fatty underneath, using one of four famous Goose DNA's in China. The skin remained crispy even after turning cold, it was almost like a proper Peking Duck! The BBQ Charsiu in MGM restaurants are always famous, here it was thickly cut and tender, meaty, and the surface coating uses both malt & honey. ~ 8.5/10 . 
The 5 layered BBQ Pork was squarely diced, and is crunchy with the skin, and I liked how it was not overly fatty. The chicken has good chicken flavor, although the poaching liquid retains a saltiness to it, which goes better with rice. ~ 8/10 . 
Mixed Seafood Congee - $140 With famous local Macanese Crab, Prawns, Abalone, Fish, etc. Surprisingly despite being a Casino & Hotel restaurant this was affordable, in fact much more so than many other famous shops out there. The amount of seafood made one feel like you're eating a seafood stew! The rice congee base has a thick texture, overall I felt like there's more seafood than congee in the bowl. ~ 8/10 . 
Each picture has a meaning, some of them depicting Macanese History and famous Poets & People, and many locals would know about these folk stories... North section 北㕑 
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Sichuan Chengdu Sesame Sauce White Cabbage $44 This looked like Chinese Kimchi, and has a nutty sesame sauce with a hint of spice. Really liked this as it was less greener than I thought, with an appetizing sauce. ~ 9/10 . 
Northern Chinese Chives and Pork Dumplings - MOP $55 The skin is slightly chewy and the minced pork inside is not overly grinded, the way I like them. They are also not overly seasoned, which can be a plus for eating late at night. ~ 8/10 . 
Chili Oil Poached Perch Sichuan style - $180 This expectedly had a clear broth beneath, filled with hot dry chilies, chili oil and Sichuan peppercorns. I love how the fish were silky soft and the portion was big, and you can also order a yellow eel version. The mala numbness is slightly subdued, and overall it's less spicy than we imagined! For hardcore chili lovers, they might need to order extra extra hot! ~ 8/10 . 
Braised Sea Cucumber with Minced Pork, Spicy Sauce and Bamboo Shoots - $200 This delicacy dish looked unassuming but was really spicier than imaginable! It was also of a great price as there's plenty of sea cucumbers which are pricy ingredients. This rendition is also less oily than the normal pork belly version! ~ 8/10 . 
This time ordering them, they seemed to be slightly smaller in size. This is a Beijing version with sour pickles instead of other vegetables. I personally prefer the Chives version more, but this is cleaner tasting.. . 
Shaanxi 'Che Mian' Flat Noodles with Chili, Garlic & Soya Sauce - $70 Very thick chewy noodles, which are hand pulled. It's almost like Chinese equivalent of Italian pappardelle pasta. A very floury noodles and despite the simplicity, quite addictive for me. ~ 7/10 . 
Sichuan Mapo Tofu - $60 + $10 for Rice I came back the 3rd time to eat this, as it was on my radar since my 1st visit but my priority was trying other dishes and noodles! It was a generous portion and was more on the savory side, with thickly diced tofu cubes which didn't break up too much. Clean and the way I like them ~ 7.5/10 . 
Beijing Style 'Donkey Sand Roll' Dessert. with Red Bean Paste - $30 Rolled neatly and with thin layers of glutinous rice sheets, it's a refined version of this Imperial Dessert Dim Sum. This version does not come with soy bean powder. Lovely finish. ~ 9/10 CONCLUSION: Overall the quality of the revamped restaurant is dependable, hygienic and affordable, and I enjoy how one can order Roast Goose from one side of the kitchen, but at the same time order Northern style dumplings and noodles. Little wonder I have already eaten here 3 times in succession. Price: MOP $55 to $200 + 10% Per Person Food: ♕♕♕♕ to ♕♕♕♕♕ Address: MGM MACAU Avenida Dr. Sun Yat Sen, NAPE, Macau 澳門美高梅澳門外港新填海區孫逸仙大馬路 Phone: +853 88022388
評分: 味道 4 環境 5 服務 5 衛生 5 抵食 5
2017-03-04
牛記咖哩美食 Ngao Keo Curry has many famous dishes for local Macanese customers, but for foodies visiting from Hong Kong side, over the recent years we have somehow made their two restaurant outlets to be inundated with orders for their local Crab Roe noodles, something that we do not have access to on Hong Kong side since we are used to eating Shanghainese Crab Roe noodles. For people like me its almost a must-visit when I am in Macau and I must have visited here over 15-20 times, but prices have crept up and it has almost doubled in price. 
It's a bit oily and only ever good in Winter is my experience. During summer the crab roe and tomalley can be leaner and more fishy. On a very good day though it can be very addictive! ~ 5.5 to 9/10
In Macau foodies usually order fresh chicken intestines, whereas in Hong Kong side we eat Goose intestines. Here they are crunchy and the fat has been cleaned out properly. The red braised Beef brisket is also flavorful from its own slightly spiced stock. Despite the Curry namesake, most of us regular customers think their Curried pales in comparison to this combination or their Mutton dishes during Winter. ~ 8.5/10
Hua Diao Wine with Black Silkie Chicken, Fung Shing Shui Jiao Dumplings on Noodles The flavor of the chicken is well penetrated with the Chinese rice wine, albeit this time around the noodles were missing the same sauce and they tasted like separate items. The Fung Shing Shui Jiao dumplings here are always decent and done in a more flatter triangular form like in China, whereas in comparison Hong Kong side is used to eating plump and rounder versions of the same named dumplings. ~ 7/10 Price: MOP $43 to $100 Per Person Food: ♕♕♕♕ to ♕♕♕♕♕ Address: 新馬路十月初五街1號地舖 G/F, 1 Rua de Cinco de Outubro, Avenida de Almeida Ribeiro, Macau Ph: +853 28956129 Address: 氹仔舊城區布拉干薩街美景花園第一座37B號舗 R. de Braganca, Mei Keng Fa Un Bloco 1, 37B , Vila de Taipa, Macau Ph: +853 28838852 評分: 味道 4 環境 3 服務 3 衛生 3 抵食 4
2017-02-22 
Seasons by Olivier has kept its Michelin 1 Star for the 2nd year in a row, and from what I have been observing from a distance, I think the food thoughtfulness and the presentation has increased a notch during the recent year and they could possibly be aiming for a 2nd Star status. Seasons invited us over to sample the new French Perigord Black Truffles menu, which is HKD $1,288 for 6 Courses. This menu will run until the end of February 28th 2017. .
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4 Courses for $888 6 Courses for $1,288 .
with French Black Truffle & Jelly, Balik Salmon Tartare & Egg Mimosa. Very sweet urchin and generous, the salmon and chopped eggs surprisingly worked well as a pairing. Wonderful dish... .
with Spinach & Cheese Ravioli, Morteau Sausage and Fried Artichoke. The ravioli were quite cheesy, which worked well with the strongish Morteau sausage flavors. Overall this clear consomme dish ended up being quite powerful in flavors.. .
The smooth celeriac souffle mash was a contrast to the fried celeriac on top. The Langoustine was already de-shelled and had a nice grilling flavor. .
shaved French Black Truffle - My favorite dish. Apart from the perfectly cooked Pigeon which was evenly pink rare, I also liked how the meat was gamey enough but just rightly so, as sometimes they could taste a bit too 'Wild'. The fried cabbage added some texture. .
The lettuce salad leaves and dressing was actually really tangy refreshing, crunchy. The honeyed walnuts almost felt like the ones in a Hotel Chinese restaurant. The Brie tasted strong, ripened and unpasteurized, and definitely a top grade one from an artisanal Affineur de Fromage. .
Surprisingly the ice cream within had a fairly strong truffle taste. This was my other favorite Course, expertly executed with the entremet cake layerings, and the almost brandy snap alike crispy biscuit roll is addictive. Apparently one of their Pastry Chefs has recently won a 1st Prize in an International Competition too, so congratulations ! .
This represented great value for money, especially when the Sea Urchin & Balik Salmon Box alone is more than $400 by A La Carte. I am already thinking of coming back for more as I saw some recipes which are new and interesting to me to try, the good thing is that the space is bigger here, so there are slightly more chances of securing a table with 1-2 days in advance. (One of the reasons why I hardly do Fine Dining nowadays, as my schedule is a bit too last minute nowadays.) Price: HKD $880 to $1,288 + 10% Per Person Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕ Address:銅鑼灣恩平道28號利園二期3樓308-311號舖 Shop 308-311, 3/F, Lee Garden Two, 28 Yun Ping Road, Causeway Bay Ph: +852 25056228
評分: 味道 4 環境 5 服務 5 衛生 5 抵食 4
2017-02-20
Suppa 十下 opened up underneath the radar without much noise or fanfare, but after a short opening and perhaps coinciding with the cooling down weather, has already gotten a few loyal fans on board for their Taiwanese inspired hotpots. I personally was keen to come here for their Sour Pickles soup base, which is something I miss eating in Taipei..
It has attracted Customers keen for both their hotpots and also to take photos
Not as abundant as some hotpot shop offerings in town, but in Taiwanese style hotpots I guess its most important to just have Sha Cha Jiang 沙茶醬
The Sour Pickles base was appetizing and balanced lovely. The Tomato Fish broth was white milky but did not carry enough tomato or fish taste for our liking.
The scallops were especially huge. We also saw others having really giant prawns but we are glad we had normal sized ones.. The scallops were must orders and plump
Lovely marination, fragrant and had good chicken flavor. Probably unexpected but one of our favorite dishes tonight..
These are sliced in quite a Taiwanese hotpot style, not as 'butterflied' cut as we are used to in Hong Kong. Good beef flavors and despite little marbling, smooth to chew..
Freshly grinded, but not overly smashed on the metal trays to make them too bounciful. I actually preferred the texture of these balls after boiling.
Good Beef Flavors and despite the half-frozen state before machine slicing them, they tasted like they were quite fresh and of good quality
This was very good actually. Although the taste is expectably slightly greasy, not many people do this recipe already and in fact it helped to end the meal well.
A retro dessert that is more reminiscent of Hong Kong's past.. Overall the Hotpot here was more than decent. Food selections and soup bases were very thoughtful and carried its own character, even if choices were somewhat limited but then again how much can we eat per session? The prices are also more than reasonable and overall this was a wonderful hotpot meal and better than we expected ______________________________ Price: Approx HKD $270 to $350 + 10% Per Person Food: ♕♕♕♕ 1/2 Address: 2/F, Circle Tower, 28 Tang Lung Street, Causeway Bay 銅鑼灣銅鑼灣登龍街28號永光中心2樓 Ph: +852 35204111 評分: 味道 4 環境 4 服務 4 衛生 4 抵食 4
2017-02-18
Yamataka 築地• 山貴水產市場 was built on the 1st Floor of Wanchai Ferry Pier to emulate the Tokyo Tsukiji Fish Market experience. Initially when news was announced of their bold plan to re-create this experience by the Hong Kong Harbour side, I was a little apprehensive as to what they would achieve in the end. It turns out that they have been successful to an extent as it is quite popular with Locals and Tourists alike within the last few months and interest doesn't seem to be abating.. .
and built at the Pier too... bold Business Strategy with Vision, but the final result seems to be paying dividend now with many regular customers already! .
There are at least 4 main Sections here, with Sushi, Sake & Umeshu Bar, Hamayaki and also Chirashi Zushi bowl areas. There is also a Supermarket and a Take-Out hot food section. .
Usually brushed onto the sushi nigiri by the Sushi chef. Here we can do the same but it is recommended to drip soy sauce onto the sushi rather than brushing, for hygiene reasons. I am sure not a lot of customers follow this guideline though.. .
5 Pieces Sushi - HKD $98 Very reasonably priced although eaten standing up. The quality was actually really good unexpectedly, the tuna had taste unlike 85% of shops in HK. The Sea Urchin was sweet and in good condition, no bitterness from preservatives. Even the rice shari was decently balanced for this grade of sushi shop.
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Another plate to share for my same mouth lol. The Saba was the worst piece easily as it is the pre-bought type and already pickle cured, therefore grey and stringy, fishy, very misleading and I expected better... considering Saba mackerel is an important piece in Edomae style or Tsukiji market sushi. The rest were good though for this price point. Even the Wagyu beef had good beefiness although not the most tenderest cut. .
The view is nice, the atmosphere is probably more like a Tourist spot on the Peak than a Fish Market, but even the locals are flocking to here and for once, not many customers are complaining about needing to stand up and eat! Guess it makes up for it in quality, ambiance and pricing point. .
I paid HKD $268 for this Higher End bag. The leaflet said this is worth at least $388 to $888. In my bag it was all crispy cracker stuff and a cup noodle, a small 100ml bottle of Moet Champagne. And a Wasabi Furikake. Don't think I will ever buy this again. Not even a single box of anything dessert or sweet like. Glad I didn't give this out as a Present during Chinese New Years. ______________________________ Price: HKD $201 +10% Per Person Food: ♕♕♕♕ to ♕♕♕♕ 1/2 Address: 2/F, Wan Chai Ferry Pier, Wan Chai, Hong Kong 灣仔灣仔碼頭2樓 Ph: N/A
評分: 味道 3 環境 4 服務 3 衛生 4 抵食 5
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