This is my first time trying Casa Lisboa Portugusa. All the food was great and tasty. Bcz v booked a restaurant week menu. So that's had practice a thousand times before they run this program. Every dish has accurately calculated salt , sugar, seasoning etc.  Especially good : Welcome petiscos - Dressed Bacalhau & Chickpeas , Starter: Prawns Casa Lisboa - it seems to use local prawns and it has a little bit chilli taste but not too hot.  Main : Sucking Pig that has crispy skin and tender meat  same as Chinese style but just different performance. Portuguese Grilled Octopus that was very very tender texture so no matter how to achieve it also yammy. But it also has a minus point, when we order one jar white sangria, it comes with only ice and orange bits. Sorry it cost $350 +10%=$385 is that can put some more fruits inside? such as strawberries, pear, apple & lemon right? And the sangria tasted not the same or similar as we took at other spain restaurants, that didn't have the complex taste of sangria made. It tastes like white wine plus ice water only. The restaurant table space is a bit tightly arranged, I understand they want to serve more guests sametime for every restaurant at this moment.      Anyway, we will come again for their food.

That was delicious every dish. From starter to dessert . All the taste mixed up in good way. Spicy/ Sweet/ Salty/ Sour get well balance. Even used curry paste after ate spicy taste  wouldn't last for long. Pomelo, prawns and toasted coconut on betel leaves that's great starter . Betel leaves it is very rare for usual Thai restaurant. The lime cut in very small bits chew together with prawns meat / dried strimp bits that taste become very complicated. Even lime skin inside but not much bitterness feel. Perch filet with tamarind (+HK$120) Even we ordered one person but it stll big enough for two. Lychee in perfumed syrup / Coconut dumplings is the best best best combination of sour and sweet. Our dumplings inside filling with coconut sugar but it seems filling peanuts at lunch. Nomatter what filling Coconut dumplings only two that may be not enough for us.😁 The service is friendly and smily all the time. 

We came here cause Restaurant week summer 2018 Their semi -buffet bar tempted us come to try once. Salad bar have watercress it impress me. Bcz even hotel they don’t put it in salad bar normally don’t know why ? But it won’t. Other vegetables all in fresh! Spainish Omelette also pretty yellow, Salmorejo - is a kind of Gazpacho it’s beautiful orange color and good texture and tasty. And cold enough especial outside still hot sometime. It has some diced Spanish serrano ham and diced hard-boiled eggs for garish. Broken Eggs was delightful disk AMAZINGLY. That ‘s great taste of golden deep fried thick potatoes slices but it wan’t potato chips so rick potato , toss with egg yoke that’s the sauce only there, mix with ham be simply and straightforward inside our mouth. But one thing if boss can improve is before he run start to toss all ingredients give few minutes for take photo will be awesome and thoughtful act. Indeed it was beautiful picture before toss. MAIN COURSES: Australian Angus Beef Cheek - Braised in Rioja , Mash Potato Cheek had wonderful touch of texture, Portion is good for one person meal Mash potato was different as other shop that’s no use clean inside so it was intensity of potato taste. Charcoal Seafood Baked Rice”Al Horno” - Mussels, Clams, Blue prawns, Squid, Aioli It was as usual Spinish baked rice. FLAN - Egg flan, lemon cream, almond crunch this will be pudding what we call, taste as usual. BERRY CHEESECAKE - Berry couolis, cookies, white choclate Also as usual , but I will suggest if they make it by sous vide By the way, we sit over 15:00  waitress get the big black bag here , pulled all foods into it. If possible I believe such actions will better to do after all customers leave. No matter what it was the foods they take it before 30 mins.    

23/Dec.又是一個要出外吃午餐的日子, 好自然地行十幾二十分4鍾去順寧道搵食! 無他學友人A話事計-長期粮尾是也, 而即使願意俾多十多二十蚊那午餐質素也好不到那裡, 坐位反而連腳都伸唔直的居多, 這裡熟食檔無冷氣主要是室溫, 對無冷氣會斷氣嘅後生來講的確有點吃不消尤其是夏季! 而來這裡預咗係食呢D學生餐, 每檔都是那5/6款食物, 唔使點揀省時方便, 是日快餐係: 揚州炒飯, 粟米石斑煎蛋飯, 搾菜牛肉飯, 燒汁雞扒煎蛋飯, 椒鹽豬扒飯, 雞扒炒公仔麵, 共6款全部均一價錢29, 可以講全場最底價,

包湯或者熱飲添, 當日試燒汁雞扒煎蛋飯, 米飯沒有太削剛剛好咬口, 雞扒半塊煎得煎得熟又還剩餘肉汁, 醃味不過濃, 煎蛋才是精彩部份居然係有兩隻, 當然係細蛋啦, 燒汁係現成貨不過廚師也懂在頂灑少少木魚片整下色水, 算係有D心架啦, $29只能揀湯或熱飲, 要咗杯熱奶茶, 有些少茶味, 
而另一日30/Dec.就在同店試咗乾炒牛河, 屬於現代清怡版, 所以油水色是不足的,但還好味道沒有太淡, 牛肉的肉味雖不足但也沒有過份使用化學武器!除咗牛肉之外其他伴炒嘅料頭算係充足了,
06/Jan再來一次, 轉一下口味試茄子牛仔骨飯, 這次要例湯-南北杏蜜棗甘荀粟米豬骨湯,有蜜棗甘荀粟米煲湯頭實甜, 豬骨係燒豬骨但今次這豬骨似乎汞過水味道沒有另一檔的那麼濃味, 比起熱奶茶我寧可飲這個湯, 飯一拿來眼前一亮,呢個擺碟同淋汁有d功架喎, 飯同餸分開一半半, 個汁好似一層有色透明薄膜芒住D茄子同牛仔骨, 不過個汁就稍嫌咸咗D同時個味實在分辨唔到是石蠔油汁?因為個色似但全無蠔油味, 只知咸中有少甜, 這個汁非常之配合白飯食, 就係有汁牛仔骨的肉唔多都可以食得晒d飯, 牛仔骨份量大概有1-1.5塊,肉質則是經梳打粉化學處理, 所以唔講的話, 講係舵鳥肉都有人信, 
腦海中諗到廚師將梳打粉撈牛仔骨的情景, 閃出了幾句”BadThings”的歌詞: 
Am I out of my head? 

Am I out of my mind? 

If you only know the bad things I like

Don’t think that I can explain it

What can I say, it’s complicated

Don’t matter what you say

Don’t matter what you do
I only wanna do bad things to you
So good, that you can’t explain it

What can I say, it’s complicated 

By Machine gun Kelly with Camila Cabello

言歸正傳, 茄子就過咗輕油, 切碎件除咗慳成本外, 亦係短時間令茄子熟的程序之一, 

不過最近經過好似連這裡都要$30/ 快餐了