影片
港铁西营盘站 A1 出口, 步行约5分钟
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电话号码
91677571
附加资料
For bookings only
营业时间
今日营业
11:30 - 22:30
星期一至日
11:30 - 22:30
公众假期
11:30 - 22:30
公众假期前夕
11:30 - 22:30
以上资料只供参考，请与餐厅确认详情
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Have been yearning for Portuguese food since our relaxing trip to Portugal. Came across this Private kitchen randomly on OpenRice- reviews seemed good; food seemed authentic, so decided to try. Dinner. Run by husband and wife team plus dog Max. Friendly Louis, Portuguese native, does all the cooking. Shown up the stairs to a room with a long wooden table seating approximately 12-14. Bluetooth speaker- was told to play our own music. Here’s what we had.Tuna Chickpea Salad- light and refreshing, a perfect start to the meal.Clams cooked in a heady mixture of garlic, olive oil, white wine, and cilantro. Broth was aromatic; clams fresh and sweet, a true crowd-pleaser. Sardines charred to perfection: with smoky skin and tender meat. Sliced Octopus Head- perfectly seasoned and surprisingly tender; a rare delicacy, offering a more intense take on the commonly served tentacles. Texture-wise, agreed with Grumpy’s comparison to pork’s jowl. Oven-baked Duck Rice layered with shredded duck and chouriço, and a topping of crispy golden rice. Savory, smoky, and hearty, with each bite carrying the essence of slow cooking and home-style tradition. Rich, but not heavy, and utterly satisfying. Piri-Piri Chicken which Louis explained was imported from his farm in Portugal. Chargrilled and the spicy marinade that was usually brushed on, was served on the side since I couldn’t take spicy. Meat was succulent with crispy skinned. Served with crispy fries. No Portuguese meal would be complete without the iconic pastry Portuguese tart, and this version did not disappoint. The flaky, buttery crust encased a slightly blistered, silky, milky custard with just the right amount of sweetness. Louis explained that no sugar was added, sweetness was all natural from the milk. Served with homemade tri-flavored ice cream (chocolate, vanilla and chocolate).Perfect end to the meal: Louis’ port collection which we were invited to help ourselves to. Tried the white port- didn’t recall seeing any even during my Portugal trip.In summary: a warm, unpretentious dive into Portuguese cuisine, where fresh ingredients met Louis’ time-honored recipes, lovingly prepared and served with heart. Each dish managed to capture the country’s coastal bounty and diverse culinary landscape. Indeed, a must-visit for those seeking authentic Portuguese flavors.
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Casa do Vasco这家隐蔽的葡国私房菜餐厅，彷佛成了我最近在上环的揾食热点，除了老板依然好客慷慨，每次来也会品尝到其本土白兰地和波特酒之外，特别称赞其葡挞，应该是香港吃过最高质的。新鲜即叫即焗，蛋浆层蛋香浓烈口感顺滑之余，焦糖的焦香和甜度恰到好处，酥皮层不鲁一咬即碎，于是像牛角酥一样每层酥皮都层次分明，好像有外卖也值得把其打包回家。件头够大，所以吃一件已经相当满足。其他葡国菜式也保持着其家乡的味道，没有特别将其精致化，像是蒜蓉白酒煮蚬的海鲜鲜甜蒜蓉味相当配合，鲜味提升之余，也不会过咸；烤猪腩肉的猪腩看起来烤得像肉干，吃起来则像十分香脆的烟肉；羊架的羊肉膻香非常，配上红酒酱的甘香和玉香的平衡，不喜欢羊膻味也绝对不会抗拒；鸭肉饭看起来平平无奇，但内里的鸭肉爽口，没有太多的纤维之余，鸭油香味也渗在饭身，最重要是不会因为这样而令到饭身软糊，依然保持着十分干爽的口感。Casa do Vasco, a hidden gem of Portuguese private dining, has become my go-to spot for food in Sheung Wan recently. Beyond the owner’s warm hospitality and generosity, which includes offering local brandy and port wine, their Portuguese egg tarts deserve special praise as possibly the best I’ve had in Hong Kong. Freshly baked to order, the custard filling is rich and smooth with an intense egg aroma, perfectly complemented by the caramelized top’s balanced sweetness and bitterness. The flaky pastry shatters with a bite, revealing distinct layers reminiscent of a croissant. These tarts are so exceptional that they’re worth taking home if available for takeaway. Generously sized, just one tart is enough to satisfy. The other Portuguese dishes also retain authentic hometown flavors without unnecessary refinement. For example, the garlic and white wine clams are fresh and flavorful with a balance of sweetness and garlic that enhances the seafood without being overly salty. The roasted pork belly resembles jerky in appearance but tastes like crispy bacon. The lamb rack boasts a fragrant gaminess balanced by the richness of red wine sauce, making it enjoyable even for those who typically avoid lamb. Lastly, the duck rice may look unassuming but surprises with tender duck meat free of excessive fibers, infused with aromatic duck fat while maintaining a dry and satisfying texture without becoming mushy.
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首先，老板是葡萄牙人，但会英文，要预咗成晚讲英文。我地坐底无耐有几位家人们入到黎，碍于语言问题起身走左。老板系一个热情既人，会介绍菜式，正如佢所讲，imagine that your grandma is cooking for you，每样𩠌食落都同出面唔同。我叫左好几样𩠌，埋单$1600几，情人节黎讲一啲都唔贵（情人节照常提供regular menu)。由唔系食家，我只能讲好唔好味🫡1. 葡式鱼汤 - 有好鲜既鱼味，比较咸但不难入口2.蚬 - 准确既名我已经忘记左，但好味！份量充足3.Picklet a bras - 即系乳猪丝炒薯仔，香气十足，薯仔同猪丝好夹4.codfish cake - 同澳门食到既唔同，比较酥脆5.seafood rice - 呢个真系好好食，叫左个normal size ，如个多个人叫size up会好啲6.Slow cook squid - 可以煮到个鱿鱼弹牙得黎又一啲都唔痴牙，真系好正另外，特别推介餐厅既红酒，坐底时老板送左两杯情人节先有既红酒，好饮，赞完之后老板就拎左另一支出黎叫我地试下，又系好饮到饮唔停。总括黎讲，野食好食，酒好饮，环境舒服，唔经唔觉就坐到成10点，推荐！
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最近有朋友邀请，前往上环一家隐藏版的葡国私房菜馆聚餐，整个用餐经历令我非常难忘!地下是零售店，餐厅位于楼上，这里的料理气氛犹如置身于葡国家庭，充满温暖和亲切感，菜式一道道送上。我们点了几道招牌葡国菜色，每一道都令人难忘。首先是秘制炖鸡肾店，鸡肾份量超多的，肉质鲜嫩，酱汁入味，带点嚼劲。另一道葡式烧乳猪炒薯丝也让我惊艳，乳猪切成小件，肉质Q弹多汁，搭配香脆的薯丝，层次丰富。接下来的焗鳕鱼忌廉薯蓉同样出色，嫩滑的鳕鱼配上绵密浓郁的薯蓉，口感丰富。葡式烧乳猪则是整顿饭的亮点，肉质鲜香，带有浓郁的烧烤香气，乳猪皮香脆，是经典的葡国滋味，绝对是必尝之选。主菜还可选择慢煮鱿鱼须，这个也不错，鱿鱼须超巨型，但煮到刚好不会太老，鲜嫩可口，配以独特的调味，回味无穷。最后，我们还品尝了正宗的葡挞配雪糕，葡挞即叫即焗，新鲜出炉够香滑，酥皮有层次，配搭草莓雪糕不会太甜。总括来说，这晚为我带来了难忘的用餐体验，浓浓的葡式家庭风情令人难忘。如果你也想一尝正宗的葡式家常菜,，我强烈推荐你提前预订前来一探究竟!
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最近同朋友去咗西环一间超有葡萄牙风情嘅私房菜餐厅，环境竟满异国风情，连服务员都系外国人真系好似去咗葡萄牙咁！🍮 首先要大力推介嘅系即焗葡挞（Portuguese Egg Tart）！个挞皮松化蛋浆馅香甜，配埋意大利雪糕嘅冰火口感，真系令人食唔停口！🍽 其他菜式充满浓厚嘅葡萄牙风情，每一道菜都令人难忘， 由葡萄牙厨师发办嘅菜式：咖哩角（Samosa）、马介休（Codfish Cakes）、秘制炖鸡肾（Chicken Gizzards with Vasco Sauce）、葡式烧乳猪炒薯丝（Piglet a Bras）、焗鳕鱼忌廉薯蓉（Codfish Cream）、猪耳沙律（Pork Ear Salad）、葡式烧乳猪（Portuguese Roasted Suckling Pig）、慢煮鱿鱼须（Slow Cooked Squid Tentacles）🍷 呢度要提早预约，唔接受walk-in，所以记得预先book位呀！
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