Macau’s hot , humid weather at this time of the year can be energy-sapping, so we opted to have a Portuguese-Macanese dinner at our hotel’s Fado restaurant, instead of journeying to Antonio’s in Taipa as we’d originally planned.
Our dinner consisted of:
- Amuse geule: bacalhau canapes
Açorda fria de santola com carpacio de polvo e vinagrete de pimentos - tian of crab bread with octopus carpaccio and bell peppers, from the Alentejo region. I didn’t quite know how to appreciate this dish: I’d read somewhere that “its use of bread to pair with the tian of crab was a stroke of genius”. Turned out, I thought those pieces of baked stuff looked and tasted rather like big, hard croutons. And the tian of crab seemed more “tuna-mayo” than a nice, creamy delicate dressed crab dish that tasted of the sea (which I’d envisioned in my mind when I ordered it). Oh well.
Amêijoas à Bulhão Pato - king clams with olive oil, lemon, garlic and coriander.
Supposedly, the most celebrated clam dish in Portugal, created to honour Lisbon-born poet, Raimundo António de Bulhão Pato. I quite liked this - the clams were large and moist.
Bacalhau à Brás - cod with egg, angel-hair fried pototoes “à Brás”, created in Estremadura . Creamy-textured, finely-shredded potatoes - very interesting, it looked like sauerkraut, but when consumed, it’s like biting into soft tagliatelle. Very much enjoyed this dish.
Arroz de Pato - duck rice, baked with bacon, raisins and pine-nuts, originating from the city of Braga. Loved this dish - it came like a homely rice bake in a large pan, but was positively rich and delicious. In addition to duck and rice, the other essential ingredient of arroz de pato was the chouriço, a smoked pork sausage which was fatter and spicier than its Spanish cousin, the chorizo. It is seasoned with cumin, paprika, garlic and white wine.
6) Fondant de abóbora com mousse de queijo fresco e amêndoas tostadas - pumpkin lava cake with white cheese mousse and toasted almonds, from the Beira region. We were recommended this very creamy dessert, which was a rather inventive take on molten chocolate lava cake, without the chocolate.
Loved the blue-hued tiles and furniture, typical of the Portuguese, which were prevalent in the restaurant’s slick, stark decor. The whole restaurant was rather quiet when we dined there last week - the hotel staff told us that the HK unrest had adversely affected business in Macau as well, since most travellers tend to cover HK & Macau in one trip, and there were quite a bit of cancellations.
Mezzanine Level, Hotel Royal
Estrada de Vitória, Macau
Tel: +853 2855 2222 ext. 142
Opening hours: 12noon-3pm, 6pm-11pm, daily.