{"id":5956,"date":"2019-01-20T00:07:43","date_gmt":"2019-01-19T16:07:43","guid":{"rendered":"http:\/\/travelrestauranthotel.com\/blog\/?p=5956"},"modified":"2019-01-19T02:08:08","modified_gmt":"2019-01-18T18:08:08","slug":"portas-do-sol-hotel-lisboa-macau","status":"publish","type":"post","link":"https:\/\/travelrestauranthotel.com\/blog\/portas-do-sol-hotel-lisboa-macau\/","title":{"rendered":"Portas do Sol, Hotel Lisboa, Macau"},"content":{"rendered":"

Portas do Sol, located in Hotel Lisboa, serves Chinese haute cuisine with seasonal specialties, accompanied by an extensive dim sum menu.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Though the decor is not fashionable by any means, I found it charming.\u00a0 The decor harks of a bygone era.\u00a0 The cuisine far outstrips any expectation based on the decor.\u00a0 I found the cuisine incredible and the restaurant of exceeding value.<\/p>\n

\"\"<\/a><\/p>\n

Steamed crab claw with minced ginger and rice wine<\/strong><\/p>\n

Not ground-breaking by any means, this dish scores full marks for authenticity instead. Light and steamed, this is the best of Cantonese cuisine.\u00a0 You can taste the light, imitable flavour of the rice wine and thankfully, there is no unpleasant odour nor taste with the crab, as can sometimes happen with seafood.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Steamed Shrimp Dumplings flavoured with Basil<\/strong><\/p>\n

The aromatic taste of basil (anise, pepper and mint) in the skin totally balances the protein of the prawn.\u00a0 The result is that the dumpling was not sickeningly filling.\u00a0 I felt like I could go on and on eating this. The adding of basil to the skin was ingenious! I wished I had thought of it.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Steamed Rice Flour Roll with Deep-fried Shrimp Spring Roll<\/strong><\/p>\n

I was also surprised by this dish.\u00a0 Most rice rolls only have a steamed white skin and some kind of filling inside (usually shrimp or char side).\u00a0 This particular one, besides the fillling, has a crispy fried spring roll skin inside the white steamed skin.\u00a0 When you bite into it, there is a wonderful contrast of textures.\u00a0 Another ingenious innovation!<\/p>\n

\"\"<\/a><\/p>\n

Deep-fried Shrimp Coasted with Mashed Taro<\/strong><\/p>\n

Nothing ground-breaking, just a classic favourite done really well.\u00a0 The skin was fried really crispy but not oily (which requires technique in itself) and the taro was generous in quantity.\u00a0 Because they resemble gold ingots, I appreciate they bothered to use a nice plate to match the “status” of the dish.\u00a0 Details matter.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Vietnamese Spring Rolls<\/strong><\/p>\n

Usually an oily and filling dish, here it is nicely balanced by the fresh lettuce available.\u00a0 You bite into it with the lettuce wrapped around the spring roll— it is light and fresh.<\/p>\n

\"\"<\/a><\/p>\n

Charcoal-grilled French Goose Liver with Char Siu and Taro<\/strong><\/p>\n

This one is incredible. There is a wonderful interplay of different flavours.\u00a0 There is the good gras, the sweetness and ‘burnt’ flavour of char siu, the sweetness and satisfying creaminess of the taro. All this is balanced by the lightness and crunchimess of the spinach. This dish is very close to perfection.<\/p>\n

\"\"<\/a><\/p>\n

The cuisine here is innovative and executed very well.\u00a0 Overall, it is of exceeding value.<\/p>\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Portas do Sol, located in Hotel Lisboa, serves Chinese haute cuisine with seasonal specialties, accompanied by an extensive dim sum menu. Though the decor is not fashionable by any means, I found it charming.\u00a0 The decor harks of a bygone era.\u00a0 The cuisine far outstrips any expectation based on the decor.\u00a0 I found the cuisine incredible and the restaurant of exceeding value. Steamed crab claw with minced ginger and rice wine Not ground-breaking by any means, this dish scores full marks for authenticity instead. Light and steamed, this is the best of Cantonese cuisine.\u00a0 You can taste the light, imitable flavour of the rice wine and thankfully, there is no unpleasant odour nor taste with the crab, as can sometimes happen with seafood. Steamed Shrimp Dumplings flavoured with Basil The aromatic taste of basil (anise, pepper and mint) in the skin totally balances the protein of the prawn.\u00a0 The result is that the dumpling was not sickeningly filling.\u00a0 I felt like I could go on and on eating this. The adding of basil to the skin was ingenious! I wished I had thought of it. Steamed Rice Flour Roll with Deep-fried Shrimp Spring Roll I was also surprised by this dish.\u00a0 Most rice rolls only have a steamed white skin and some kind of filling inside (usually shrimp or char side).\u00a0 This particular one, besides the fillling, has a crispy fried spring roll skin inside the white steamed skin.\u00a0 When you bite into it, there is a wonderful contrast of textures.\u00a0 Another ingenious innovation! Deep-fried Shrimp Coasted with Mashed Taro Nothing ground-breaking, just a classic favourite done really well.\u00a0 The skin was fried really crispy but not oily (which requires technique in itself) and the taro was generous in quantity.\u00a0 Because they resemble gold ingots, I appreciate they bothered to use a nice plate to match the “status” of the dish.\u00a0 Details matter. Vietnamese Spring Rolls Usually an oily and filling dish, here it is nicely balanced by the fresh lettuce available.\u00a0 You bite into it with the lettuce wrapped around the spring roll— it is light and fresh. Charcoal-grilled French Goose Liver with Char Siu and Taro This one is incredible. There is a wonderful interplay of different flavours.\u00a0 There is the good gras, the sweetness and ‘burnt’ flavour of char siu, the sweetness and satisfying creaminess of the taro. All this is balanced by the lightness and crunchimess of the spinach. This dish is very close to perfection. The cuisine here is innovative and executed very well.\u00a0 Overall, it is of exceeding value.<\/p>\n","protected":false},"author":1,"featured_media":11418,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[398,401,26],"tags":[692,114,789],"class_list":["post-5956","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-china-restaurants","category-macau-restaurants","category-restaurants","tag-chinese-cuisine","tag-chinese-restaurant","tag-dim-sum"],"yoast_head":"\nPortas do Sol, Hotel Lisboa, Macau - Luxe Food & Travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/travelrestauranthotel.com\/blog\/portas-do-sol-hotel-lisboa-macau\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Portas do Sol, Hotel Lisboa, Macau - Luxe Food & Travel\" \/>\n<meta property=\"og:description\" content=\"Portas do Sol, located in Hotel Lisboa, serves Chinese haute cuisine with seasonal specialties, accompanied by an extensive dim sum menu. Though the decor is not fashionable by any means, I found it charming.\u00a0 The decor harks of a bygone era.\u00a0 The cuisine far outstrips any expectation based on the decor.\u00a0 I found the cuisine incredible and the restaurant of exceeding value. Steamed crab claw with minced ginger and rice wine Not ground-breaking by any means, this dish scores full marks for authenticity instead. Light and steamed, this is the best of Cantonese cuisine.\u00a0 You can taste the light, imitable flavour of the rice wine and thankfully, there is no unpleasant odour nor taste with the crab, as can sometimes happen with seafood. Steamed Shrimp Dumplings flavoured with Basil The aromatic taste of basil (anise, pepper and mint) in the skin totally balances the protein of the prawn.\u00a0 The result is that the dumpling was not sickeningly filling.\u00a0 I felt like I could go on and on eating this. The adding of basil to the skin was ingenious! I wished I had thought of it. Steamed Rice Flour Roll with Deep-fried Shrimp Spring Roll I was also surprised by this dish.\u00a0 Most rice rolls only have a steamed white skin and some kind of filling inside (usually shrimp or char side).\u00a0 This particular one, besides the fillling, has a crispy fried spring roll skin inside the white steamed skin.\u00a0 When you bite into it, there is a wonderful contrast of textures.\u00a0 Another ingenious innovation! Deep-fried Shrimp Coasted with Mashed Taro Nothing ground-breaking, just a classic favourite done really well.\u00a0 The skin was fried really crispy but not oily (which requires technique in itself) and the taro was generous in quantity.\u00a0 Because they resemble gold ingots, I appreciate they bothered to use a nice plate to match the “status” of the dish.\u00a0 Details matter. Vietnamese Spring Rolls Usually an oily and filling dish, here it is nicely balanced by the fresh lettuce available.\u00a0 You bite into it with the lettuce wrapped around the spring roll— it is light and fresh. Charcoal-grilled French Goose Liver with Char Siu and Taro This one is incredible. There is a wonderful interplay of different flavours.\u00a0 There is the good gras, the sweetness and ‘burnt’ flavour of char siu, the sweetness and satisfying creaminess of the taro. All this is balanced by the lightness and crunchimess of the spinach. This dish is very close to perfection. The cuisine here is innovative and executed very well.\u00a0 Overall, it is of exceeding value.\" \/>\n<meta property=\"og:url\" content=\"http:\/\/travelrestauranthotel.com\/blog\/portas-do-sol-hotel-lisboa-macau\/\" \/>\n<meta property=\"og:site_name\" content=\"Luxe Food & Travel\" \/>\n<meta property=\"article:published_time\" content=\"2019-01-19T16:07:43+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2019\/01\/Portas_00009.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1350\" \/>\n\t<meta property=\"og:image:height\" content=\"900\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/portas-do-sol-hotel-lisboa-macau\\\/#article\",\"isPartOf\":{\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/portas-do-sol-hotel-lisboa-macau\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/#\\\/schema\\\/person\\\/8c5b39a5a0e966ec3fd5643744562a6c\"},\"headline\":\"Portas do Sol, Hotel Lisboa, Macau\",\"datePublished\":\"2019-01-19T16:07:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/portas-do-sol-hotel-lisboa-macau\\\/\"},\"wordCount\":431,\"image\":{\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/portas-do-sol-hotel-lisboa-macau\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/wp-content\\\/uploads\\\/2019\\\/01\\\/Portas_00009.jpg\",\"keywords\":[\"chinese cuisine\",\"chinese restaurant\",\"dim sum\"],\"articleSection\":[\"China\",\"Macau\",\"Restaurants\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/portas-do-sol-hotel-lisboa-macau\\\/\",\"url\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/portas-do-sol-hotel-lisboa-macau\\\/\",\"name\":\"Portas do Sol, Hotel Lisboa, Macau - 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Steamed Rice Flour Roll with Deep-fried Shrimp Spring Roll I was also surprised by this dish.\u00a0 Most rice rolls only have a steamed white skin and some kind of filling inside (usually shrimp or char side).\u00a0 This particular one, besides the fillling, has a crispy fried spring roll skin inside the white steamed skin.\u00a0 When you bite into it, there is a wonderful contrast of textures.\u00a0 Another ingenious innovation! Deep-fried Shrimp Coasted with Mashed Taro Nothing ground-breaking, just a classic favourite done really well.\u00a0 The skin was fried really crispy but not oily (which requires technique in itself) and the taro was generous in quantity.\u00a0 Because they resemble gold ingots, I appreciate they bothered to use a nice plate to match the “status” of the dish.\u00a0 Details matter. Vietnamese Spring Rolls Usually an oily and filling dish, here it is nicely balanced by the fresh lettuce available.\u00a0 You bite into it with the lettuce wrapped around the spring roll— it is light and fresh. Charcoal-grilled French Goose Liver with Char Siu and Taro This one is incredible. There is a wonderful interplay of different flavours.\u00a0 There is the good gras, the sweetness and ‘burnt’ flavour of char siu, the sweetness and satisfying creaminess of the taro. All this is balanced by the lightness and crunchimess of the spinach. This dish is very close to perfection. 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