Best Eats in Macau – Delicious Portugese Food at Boa Mesa!

Arriving in Macau and walking 30 minutes to find this quaint little homey restaurant (Walk up the hill it’s to your right) Take a picture first at the fountain and work up your appetite because it’s the best Portuguese food I’ve had ever.  Really….

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One of the best eats in Macau!

interior

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While we perused the menu,  a bread basket came with 3 options, olive oil and balsamic vinegar, butter and marinated olives.  Usually restaurants only offer 1 but here everyone need not complain, there’s something for everyone.  Warning note here, don’t fill up on the bread, the food is excellent, it’s piping hot, yeasty, crunchy and soft.  It’s really good bread.  We each ate 3 before the food came, it really was that good.  It also arrived piping hot which already set the bar quite high for me, it’s amazing how some restaurants serve you cold crappy bread. (Note to readers: In Macau they charge you for everything so it’s not complimentary!!!) 

condiments
               A nice variety of condiments!

bread                             olives

The first dish to come was the Octopus Salad.  It was fresh, olive oil and lemon balance was nice with the right salty and savory with the octopus.  Great technique, it was soft and with the right amount of chewy, i tried cooking octopus an my puppy buried hers right away! The onions weren’t spicy i think they soaked it in water first so it didn’t over power the delicate balance of flavors and the flat leaf parsley gave it that greeny veggie freshness.

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You also cannot come to a Portuguese place and not try their cured meats right? We ordered the house specialty the pata negro the equivalent of the iberico which is from the black pig.  Some of these cured hams that i tried if of a lower quality it’s like eating a ham dipped in salt. It didn’t mesh together which some of the best cured hams i tried have achieved, and the pale creaminess of the fat must help contribute to the meaty flavor and the texture which is firm yet soft but not mushy. This is what that quality looks like:

patanegro

And then the Clams Portuguese style arrived. The clams were plump, with delicious white wine sauce to mop up, it was garlicky deliciousness.  The sauce tasted clamy and garlicky without being salt overpowering at all, and of course we mopped up all the juices with our yummy bread. Sometimes the clams if not properly cooked or soaked turns the whole dish into a gritty salty broth.  Didn’t happen here!

clams

The Prawns Gamberi was huge prawns in an intense garlicky olive oil.  More bread mopping, the prawns were fresh and the meat was really tight you can hear the skins bursting when you bite into it, my sister spooned the oil right into the head and she squeezed all the juices onto the bread.  Just imagine the creamy, salty deliciousness!

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I think the key concepts in Roast Chicken is the crispy skin and soft meat.  Some places over cook the breast and under cook the thighs, being asian we prefer dark meat but here it was all good.  The salty charred skin and the moist meat was great on it’s own and then you dip it in the piri piri sauce (it’s a Portuguese chili sauce with hints of citrus, sour, heat and galicky herbs) then the flavours hit you all at once.  The chicken was like the canvas for this amazing sauce, the heat was fabulous I love spicy food and it was yummy without the feeling of oiliness at all!


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piripirisauce

We were all so full by this time, there was only three of us and so far with the bread and all the plates that we cleaned we actually cringed when the Grilled Cod arrived.

saltcod

But oh it smelt so good, the fish, garlic, olive oil, the sear… Even the baked potato that came it it smelt divine.  You bite into the firm fish and you crunch through the garlic, and the spring onions, and the salt and the olive oil.  Really really good. The baked potato was dripping in oil and garlic and the skin was crunchy the the potato was baked until it was like mashed potatoes in it’s own skin.  Sigh…. No room for dessert.  We literally couldn’t move. A must try in Macau!

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Thank Goodness the bread was good, because it wasn’t free!!!

Boa Mesa

No. 16A Travessa de Dominigoes

Sennado Square, Macau

Fleur de lys – San Francisco

Beautiful napkin
Beautiful napkin

Stumbling in San Francisco with a reservation to Fleur De Lys was one of the highlights of my trip here.  Watching Top Chef in Thailand on cable made me gush, admire and crave to try his food or food inspired by him.  What to expect?  You choose between a 3, 4, 5 course tasting menu which choose from – Appetizers, Meat, Fish, Cheese and Dessert.  Thais dont eat cheese, well i do, and my companion didn’t so i skipped it.  Thais regard cheese slices and the stringy thing on pizza as cheese. Well that’s another story.  This is what you get.. (Trust me it’s as good as it gets)  Perfectly cooked food.  That’s all i can say.  Perfectly cooked food that tastes… well… perfect.  The pictures aren’t so clear due to the lighting in the restaurant is rather dim for that romantic feel but look at the pics and try to imagine the ultimate meal!

My Cocktail...
My Cocktail…
Norwegian water all the way in SF
Norwegian water all the way in SF

Get the Olive Bread and Baguette.  Try not to fill up on the bread.  It’s that good.

Bread was sooooo delish!
Bread was sooooo delish!
Pat of unsalted butter with coarse sea salt on the side
Pat of unsalted butter with coarse sea salt on the side

Canape – Artichoke Soup with speck and carrot salad on pea puree.   The soup was sourish, light on the tongue.  The tangy salad was cold, fresh, yummy, and the hit of saltiness from the speck was just right.  I wished it was on the menu. Definite 10

So Yum!
So Yum!

A great example of Hubert Keller’s Genius – Petrale Sole with sea urchin, caviar olive oil potato puree, dugeness crab served with a bacon brioche…  What you get?  Perfectly cooked fish with exploding salty caviar, combined with creamy sea urchin… Oh my God… The Bacon Brioche….. DIE DIE DIE

See the brioche on the side?
See the brioche on the side?

My friend got the Duck ham with mozzarella slider with faux liver mousse,chicken pate, asparagus, french potato salad with white anchovy.  I might not be quoting the menu exactly but you get the idea…  The pate was a bit too sour but everything else… Get this, my friend hates duck. Loathes it with a vengeance   He can’t take duck, he says it smells. Why did he choose duck?  He wanted to see how genius cooks.  He gobbled it up.  He took back his words…

Can you imagine someone hating duck and devouring this duck slider?
Can you imagine someone hating duck and devouring this duck slider?
Looks so pretty!
Looks so pretty!

Swordfish Loin with spicy aioli, almonds and romesco sauce and alot of other stuff.  The spicy aioli complemented the swordfish well, since it was a meaty fish it was a firm texture like a soft steak.  We dont have firm fish in Thailand so it was a bit strange at first since we are used to soft flaky fish usually served whole and steamed usually but it was yummy.  Interestingly yummy.

Yummy!
Yummy!
Perfect Perfect!
Perfect Perfect!

I had the Halibut which was perfectly cooked but i thought the sauce was a bit too sweet for my liking.  I prefer to separate my sweet with savory so it was again.. Interestingly good.

Beautiful and every bit as yummy!
Beautiful and every bit as yummy!

And…. Finally the meats!!!

I got the Fillet Mignon with the Lobster Mac and Cheese (en brioche) which was sooo famous on top chef.  You had to add 16 usd i think but yummy yummy.  The Mac and Cheese did NOT taste like a kraft, it was light, cheesy without being overpowering.  The macaroni was cooked perfectly, not too al dente and not too soft. AND THE BRIOCHE… WOW can they bake at Fleurs!!!  Very very rich dish, but sigh sigh sigh.

Just imagine how delicious it smells!
Just imagine how delicious it smells!

My Friend got the Kobe Beef Cheeks.  It was soft and melt in the mouth.  Yet it was able to stand up on the plate.  How did they do it?  The presentation was not too much like at some places.  All the garnishes tasted delicious.

Yum Yum
Yum Yum

Now, on to desserts:

Chocolate souffle and amaretto ice cream… How do you describe perfection?  Crunchy sides, soft middle, rich chocolaty warm souffle with the ice cold ice cream.  Sigh….

This is what a REAL souffle tastes and looks like!!!
This is what a REAL souffle tastes and looks like!!!
How can it be this good??
How can it be this good??

Complimentary petit fours from the chef…

So beautiful!
So beautiful!
Yummy brioche!
Yummy brioche!
Beautiful table setting
Beautiful!

Please make a reservation and enjoy one of the best meals of your life here.  Herbert Keller, from an admiring fan, now i’m groupie!  I bought his cookbook just to hold back home in Bangkok!!

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