桃花源小廚 (已結業)

呢家餐厅有点名气，但是价钱有少少贵。包房最低消费8000蚊。环境比味道好一点，虽然唔可以摆一起比较。点左招牌菜，玻璃虾，冬瓜蟹脚，蛇羹，草菇鸡。摆盘几靓，味道过得去。 继续阅读

Dinner at this restaurant in the Hotel Lisboa in Macau. This was an interesting meal, with a couple of dishes that I struggled a bit with, but overall I liked it and I think I can see why it is well regarded. The service was very attentive. We went on a public holiday, so I thought it would be busy, and I booked months in advance - but it was almost empty. This resulted in the main room having us and one other table, but wait staff standing around everywhere with nothing to do most of the time.Food:Steamed Whole Fresh Crab Claw with Winter Melon: Love the expert de-shelling, the tender and slightly sweet crab meat and the winter melon having the slightest resistance when biting into it. I'm not sure what the sauce consisted of, but it lent a slight richness to the dish. A definite highlight of the meal and my favourite of the two crab claws.Deep-fried Whole Fresh Crab Claw with Peppercorn Salt: This was good also, the crab was still tender and the batter is lighter than it appears, letting the crab flavour shine. The peppercorns gave it a nice little punch. Sautéed Garoupa Fillet with Broccoli: The fish was very moist and had good flavor, the vegetables were similarly well cooked. Relatively simple but a good way to present the fish and show off its quality.Sautéed Chicken with Onions in Black Bean Sauce in Casserole: I liked this dish, it's probably a bit closer to the Cantonese style I'm used to, but I thought it was well balanced and just generally tasty.Braised Pomelo Skin with Shrimp Roe: First dish we were presented with was undercooked, the waitress couldn't slice it. A second attempt came not too long after and this was better. This is one of the signature dishes of the restaurant, so I was excited to try it, but to be honest I struggled a bit with it - the shrimp roe was incredibly powerful and the texture was a bit too mushy. It was interesting but I don't think I'd order it again if I went back.Pan-fried Noodles with Fresh Crabmeat: This dish was fine, but not especially memorable; we probably should have ordered something else. 继续阅读

吃过了香港上环的桃花源, 赞不绝口, 去到澳门, 要去它的葡京酒店分店走一趟.虽然今次只是吃午饭, 但绝不悭囊. 点了它的名菜:冬瓜蒸蟹拑、玻璃明虾球 以及蟹肉炒饭. 这三碟都是我在香港吃了回味无穷的菜色. 可惜, 澳门的水准远远不及香港的一半.最令我失望的是冬瓜蒸蟹拑, 蟹拑比起我在香港吃的细了三分之一, 另外, 蟹拑不新鲜, 有“梅”的感觉.而玻璃明虾球和蟹肉炒饭, 水准尚可.我很喜欢去澳门吃东西, 因为同样的食物, 价钱比香港便宜. 可是澳门的桃花源不比香港便宜之余, 味道却差远了, 令人失望!! 继续阅读

已不是第一次到这有名的餐厅吃饭的了，每一次会点差不多的𩠌菜，而每一次都不会叫人失望。先来的当然是冷盘小吃：皮蛋。记得小时候是比较抗拒这味食品的，因为它的味太浓，尤其是当知道它的制法后，更觉得不想入口。但这里的皮蛋就不同了，虽然仍有皮蛋独特的味道，但胜在易入口，不会有一种难闻的味道，真的很好味。接下来就是这里的招牌菜：蟹钳。还记得第一次来的时候，以为是与饮宴的蟹钳差不多，哪知道原来不是酿蟹钳，而是真正的原只蟹钳，真叫自己惊叹。今次要的是蛋白蟹钳，甜甜的蟹肉，和小小咸的蛋白一起吃，真是美味无比。另一味这里的撚手菜是豉油鸡。咸咸甜甜的豉油，与鸡肉混在一起，是很好的配搭。只是今次的鸡味略略的淡了些，不知是否用上冰鲜鸡呢？另一小菜是咕噜肉。虽然是在不同的食肆都可以食到这味菜，但要叫人一吃难忘，真是不容易。这里做得到。我相信是用料够鲜，猪肉不用加上太多的生粉，每一块都可以吃到肉的鲜味。而酸甜度的控制更是大厨应有的功力。今次也是没有失忘。最后当然少不了饭，这次吃的是姜炒饭。饭身够干，入口不油，每一粒饭都有蛋包住，而姜味更是香而不辣，正。 继续阅读

妈妈生日饭~三个人食饭,酸姜皮蛋，那皮蛋不像一般买到或外边吃到的，很纯又很甘香。红烧斑腩翅 - 里边没有鱼翅的，不过我们看菜单都随便看，所以有误会到，其实只要注意一下价格就应该猜到了喇，这其实是石斑的鳍翅部份，用红烧的方法烹调，味道还不错。一人份，而且是按件算，所以我们每人点一份，一份的份量也不小，所以吃完整件鱼块后我们几个都已近半饱。因为桃花园小厨的螃蟹是蛮有名的，所以选了这个蟹肉烩竹笙，满满的都是生拆的螃蟹肉，十分香甜，而调味则比较清淡所以不会抢走蟹肉的鲜味。咕噜肉十分有惊喜，因为选用的都是瘦肉，没有骨头吃起来就畅快，酸甜度也刚刚好，水准和华叔的不相上下呢～最后一道是上汤苋菜，菜嫩汤鲜，也就没甚么好挑剔的。价格是不便宜，但整体上算是愉快的用餐，食物有质素，环境舒适！ 继续阅读