【美食分享】我的澳門美味|瑪嘉烈蛋塔|奶油豬|凍鴛鴦|鉅記餅家|澳門住宿推薦威尼斯人|Macau Best streets Food|從主廚的角度看世界|@chefmk.info


葡式蛋塔

澳門代表美食之一,葡式蛋塔

酥皮加上蛋奶卡士達內餡,外酥內軟,甜而不膩。



Puff pastry with egg custard filling, crispy outside, soft inside, sweet but not greasy.



瑪嘉烈

#瑪嘉烈


地址:澳門馬統領街17B號

營業時間:一二四五08:30–16:30,六日10:00-18:00,週三休息


這次來到澳門除了在賭場拚搏之外,最開心的就是品嘗美食了,今日來到的這間瑪嘉烈是蛋塔專門。


In addition to working hard at the casino this time, the happiest thing is to taste delicious food. This Margaret that came to today is best.



Best Macau Restaurant

Best Macau Restaurant




看看這蛋塔是不是很誘人?


個人的感覺,比肯X雞好吃,也跟台灣常見的蛋塔不同。


台灣的蛋塔多數為塔皮,而非酥皮。什麼是塔皮?酥皮?


塔皮: 例如蘋果派,乳蛋餅,檸檬蛋白派或雞肉派。

酥皮: 也叫鬆塔餅、千層餅、鬆餅等,是一種光亮、片狀的烘焙糕點,包含幾層的脂肪,反覆摺疊的麵團。



奶油豬

澳門美食:#奶油豬


在小圓法(小的圓型法國長棍麵包)裡抹上奶油,烘烤。中間夾了醃製過的豬里肌肉排,美味到了極點。


醃製的豬里肌排,口感軟嫩,醃製入味,甜甜的帶有鹹味,一口咬下肉汁被小圓法吸收,Oh My God,怎麼那麼好吃~~~


茶餐廳必點啊!


Macau cuisine: Creamy pig.


Spread butter on the Madoka (small round French baguette) and bake. The marinated pork ribs are sandwiched in between, which is extremely delicious.


Marinated pork ribs, soft and tender taste, marinated flavor, sweet with salty taste, bite the gravy and absorbed by the small circle method, Oh My God, how so delicious


Must order at the tea restaurant!


凍檸茶與凍鴛鴦

一定要搭配的飲品:凍檸茶與凍鴛鴦


#凍檸茶:冰的檸檬紅茶。

#凍鴛鴦:冰的奶茶加咖啡。


Must-match beverages: frozen lemon tea and frozen yuan yang.


Frozen lemon tea: Iced lemon black tea.


Frozen yuan yang : Iced milk tea with coffee.




我這次點的是奶油豬搭配凍鴛鴦"個人認為是絕配",還有好多好吃的,可惜胃已不夠。


This time, I ordered the creamy pig with frozen yuan yang "I personally think it is a perfect match", and there are so many delicious ones. Unfortunately, the stomach is not enough.




澳門拌手禮:鉅記餅家。杏仁餅必買。http://www.koikei.com/tc/index.php


不須多做解釋,買就對了。







澳門住宿推薦


澳門威尼斯人 住宿連結

商場、飯店、賭場。ALL IN ONE 的娛樂綜合城!沒有不去的道理!













作者簡介


【Chef Michael Kuo】1985年生,有點年紀的台灣Chef。參加國內外餐飲比賽、歷經大小餐廳飯店工作,創業開店。毅然決然放下手邊穩定的工作,決定跳脫舒適圈,前往法國巴黎藍帶餐飲學院求學。


Born in 1985, Taiwanese chef. Participate in domestic and foreign catering competitions, work in restaurants, and start a business. Resolutely put down the stable work at hand, decided to break away from the comfort zone and go to the Le Cordon Bleu School in Paris, France to study.


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