影片
港鐵西營盤站 A1 出口, 步行約5分鐘
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電話號碼
91677571
附加資料
For bookings only
營業時間
今日營業
11:30 - 22:30
星期一至日
11:30 - 22:30
公眾假期
11:30 - 22:30
公眾假期前夕
11:30 - 22:30
以上資料只供參考, 請與餐廳確認詳情
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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這家隱蔽的葡國私房菜餐廳，彷彿成了我最近在上環的搵食熱點，除了老闆依然好客慷慨，每次來也會品嚐到其本土白蘭地和波特酒之外，特別稱讚其葡撻，應該是香港吃過最高質的。新鮮即叫即焗，蛋漿層蛋香濃烈口感順滑之餘，焦糖的焦香和甜度恰到好處，酥皮層不魯一咬即碎，於是像牛角酥一樣每層酥皮都層次分明，好像有外賣也值得把其打包回家。件頭夠大，所以吃一件已經相當滿足。其他葡國菜式也保持着其家鄉的味道，沒有特別將其精緻化，像是蒜蓉白酒煮蜆的海鮮鮮甜蒜蓉味相當配合，鮮味提升之餘，也不會過鹹；烤豬腩肉的豬腩看起來烤得像肉乾，吃起來則像十分香脆的煙肉；羊架的羊肉羶香非常，配上紅酒醬的甘香和玉香的平衡，不喜歡羊羶味也絕對不會抗拒；鴨肉飯看起來平平無奇，但內裏的鴨肉爽口，沒有太多的纖維之餘，鴨油香味也滲在飯身，最重要是不會因為這樣而令到飯身軟糊，依然保持着十分乾爽的口感。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，老闆是葡萄牙人，但會英文，要預咗成晚講英文。我地坐底無耐有幾位家人們入到黎，礙於語言問題起身走左。老闆係一個熱情既人，會介紹菜式，正如佢所講，imagine that your grandma is cooking for you，每樣餸食落都同出面唔同。我叫左好幾樣餸，埋單$1600幾，情人節黎講一啲都唔貴（情人節照常提供regular menu)。由唔係食家，我只能講好唔好味🫡1. 葡式魚湯 - 有好鮮既魚味，比較咸但不難入口2.蜆 - 準確既名我已經忘記左，但好味！份量充足3.Picklet a bras - 即係乳豬絲炒薯仔，香氣十足，薯仔同豬絲好夾4.codfish cake - 同澳門食到既唔同，比較酥脆5.seafood rice - 呢個真係好好食，叫左個normal size ，如個多個人叫size up會好啲6.Slow cook squid - 可以煮到個魷魚彈牙得黎又一啲都唔痴牙，真係好正另外，特別推介餐廳既紅酒，坐底時老闆送左兩杯情人節先有既紅酒，好飲，讚完之後老闆就拎左另一支出黎叫我地試下，又係好飲到飲唔停。總括黎講，野食好食，酒好飲，環境舒服，唔經唔覺就坐到成10點，推薦！
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最近有朋友邀請，前往上環一家隱藏版的葡國私房菜館聚餐，整個用餐經歷令我非常難忘!地下是零售店，餐廳位於樓上，這裡的料理氣氛猶如置身於葡國家庭，充滿溫暖和親切感，菜式一道道送上。我們點了幾道招牌葡國菜色，每一道都令人難忘。首先是秘製燉雞腎店，雞腎份量超多的，肉質鮮嫩，醬汁入味，帶點嚼勁。另一道葡式燒乳豬炒薯絲也讓我驚艷，乳豬切成小件，肉質Q彈多汁，搭配香脆的薯絲，層次豐富。接下來的焗鱈魚忌廉薯蓉同樣出色，嫩滑的鱈魚配上綿密濃郁的薯蓉，口感豐富。葡式燒乳豬則是整頓飯的亮點，肉質鮮香，帶有濃郁的燒烤香氣，乳豬皮香脆，是經典的葡國滋味，絕對是必嘗之選。主菜還可選擇慢煮魷魚鬚，這個也不錯，魷魚鬚超巨型，但煮到剛好不會太老，鮮嫩可口，配以獨特的調味，回味無窮。最後，我們還品嚐了正宗的葡撻配雪糕，葡撻即叫即焗，新鮮出爐夠香滑，酥皮有層次，配搭草莓雪糕不會太甜。總括來說，這晚為我帶來了難忘的用餐體驗，濃濃的葡式家庭風情令人難忘。如果你也想一嘗正宗的葡式家常菜,，我強烈推薦你提前預訂前來一探究竟!
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最近同朋友去咗西環一間超有葡萄牙風情嘅私房菜餐廳，環境竟滿異國風情，連服務員都係外國人真係好似去咗葡萄牙咁！🍮 首先要大力推介嘅係即焗葡撻（Portuguese Egg Tart）！個撻皮鬆化蛋漿餡香甜，配埋意大利雪糕嘅冰火口感，真係令人食唔停口！🍽 其他菜式充滿濃厚嘅葡萄牙風情，每一道菜都令人難忘， 由葡萄牙廚師發辦嘅菜式：咖哩角（Samosa）、馬介休（Codfish Cakes）、秘製燉雞腎（Chicken Gizzards with Vasco Sauce）、葡式燒乳豬炒薯絲（Piglet a Bras）、焗鱈魚忌廉薯蓉（Codfish Cream）、豬耳沙律（Pork Ear Salad）、葡式燒乳豬（Portuguese Roasted Suckling Pig）、慢煮魷魚鬚（Slow Cooked Squid Tentacles）🍷 呢度要提早預約，唔接受walk-in，所以記得預先book位呀！
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