近排一係好熱一係雷雨，冇乜特別都係留喺屋企，打開app叫外賣。好在澳門嘅茶餐廳都有唔少具澳葡特色嘅葡國菜/土生菜。 . 一睇花地瑪呢個名就估到食咩呢。當然唔只木糠布甸，仲有豬扒包、馬介休球同樽仔奶茶呢啲茶餐廳台柱！屋企人鍾意有飯落肚，所以叫多幾盒飯，最受歡迎喺皇牌摩囉雞薑王飯，咖哩香、葡萄乾、同大大件雞夠惹味。不過我比較鍾意親子丼個friend雞扒滑蛋大碗飯多啲😝！ . Follow @eyeamfoodie to see how I stuff my belly happily ✅ . #花地瑪茶餐廳 #茶餐廳 #macanesefood #澳葡菜 #takeawayfood #comfortfood #澳門豬扒包 #摩囉雞飯 #macaufood #macaofoodie #foodbeast #thefeedfeed #eater #澳門美食

上星期去咗試食呢間新餐廳，學下做foodie先🤣，刷新左我對澳門菜嘅印象，睇Menu見到有好多我哋熟悉嘅澳門土生菜/葡國菜，但係用一個好特別同埋fancy嘅煮法去做，變成左新式澳門菜，味道方面亦都非常唔錯，無論係去食飯或者飲嘢都推介比大家，可以有多個選擇，尤其喺下邊呢幾道菜係我私心推薦😍 非洲牛面頰（個汁勁正，牛肉亦都冧） 葡式咖喱蟹焗包（超方便，唔使自己拆蟹肉） 川式花椒蝸牛伴香焗牛骨髓（中西合璧，辣辣地啱晒我） 朱古力心太軟（身為朱古力控嘅我可以食兩個） @legendpalacemacau #sodaport #sodaportmacau #macanesefood #RobertoFoodie

📍🇲🇴 #foodieleimacao · 澳門菜？大概就同呢度本身嘅文化一樣—「炒埋一碟」（🥴）呢間打著「澳門」旗號、近日大熱新餐廳「梳打埠」，由米芝蓮餐廳Bo Innovation主廚「廚魔」Alvin Leung參與創作（聽聞淨係搞個menu都歷時兩年）唔難搵到土生菜、葡菜、中菜、甚至法國菜嘅蹤影。融合菜味道、食材配搭嘅巧思至關重要，咁呢度算唔算係單純為結合文化而「炒埋一碟」？嗯，大家試下咪知囉😃總括嚟講係滿意嘅。印象深刻嘅菜式： 🐂手切牛肉他他 MVP係佢！牛肉他他呢味法式野，可以有幾「澳門」？答案係—蜆蚧！獨特嘅鹹鮮同酒香將牛肉鮮味發揮得淋漓盡致，面頭嘅海草絲同海草雪芭則以較清雅嘅海水味提鮮，好一個Surf and Turf！係令人感動嘅牛肉他他！ 🦴川式花椒蝸牛伴牛骨髓 法式蝸牛骨髓加入四川花椒醬，但兩者貌合神離，嗯，喺味道上有啲太貪心啦。 🦆三味鴨飯 嚟到大家盛讚嘅3D鴨飯，把炮在一個飯集成隻鴨於一身，有齊鴨絲、鴨肝同埋用鴨骨、鴨油熬成嘅肉汁，再加隻太陽蛋撈飯同橙肉，豐腴至極。頭幾啖的確幾滋味，但食多幾啖就會被油膩感掩蓋，建議多人share。 🥛薑撞奶 將中式薑撞奶同法式焦糖燉蛋「撞」埋一碟，薑味成為主軸，奶嘅部份就較為遜色；但如果就咁當佢係一個新派甜品，無論係味道同層次都相當有趣出色，我buy👌🏻 雞尾酒同樣多花臣，容後再講👋🏻 “Macanese Cuisine”? I guess it’s a cluster of everything, just the city itself. Here at Soda Port, a new resto featuring “Taste of Macau”, you may recognizes Portuguese, Macanese, Chinese and even French cuisine in the menu curated by Alvin Leung of the Michelin-starred Bo Innovation (which took 2 years to perfect). Is this a successful fusion? Will leave it for you all to decide but I must say I had a blast😌👌🏻 Here are some dishes to highlight: 🐂Beef Tartare Marino If I had to name a favorite, this is it – a giving a local twist to the traditional French dish, such a sophisticated move to incorporate fermented clams into the fresh hand-cut beef chunks. That distinctive umami and fermented taste surprisingly goes well and even elevates the beef. With the seaweed-kind-of sorbet on top to give a light touch of the sea, this is truly an innovative Surf and Turf! One of the best tartare dish I have had in a while! 🦴Escargot Sichuan Verde with Bone Marrow A little disappointed as the flavors simply didn’t go well together, sadly. 🦆3D Rice Crowd’s favorite that captures the best of a duck -duck meat chunks, liver and a sauce braised from bones and fat, topped with a sunny-side up and orange chunks. It’s good -for the first few bites, but gets helplessly greasy afterwards. It’s still a must-try for sharing, though! 🥛Ginger Milk An attempt to redefine the classic dessert by incorporating the French creme brûlée, not quite true to classic but still a delicious dessert with thoughtful and innovative flavors layering Stay tuned for the oh-so-instagramable cocktails!