品嘗花王堂區地道美食
A Taste of Freguesia de Santo António

地道美食,雖沒有奢華的裝潢,沒有高級的食材,惟各種小店的獨家配方和熱鬧隨性的氛圍,總深深吸引著無數愛吃的旅客。來到澳門,遊走在花王堂區的大街小巷,跟著太陽旅遊美食專員,邊欣賞其獨有的建築美,邊享受路邊各式美食,何樂而不為?
Local small eateries may be lack of splendid décor or premium ingredients. However, many of them are loved for their unique recipes and casual atmosphere. Follow Sun Travel food specialists as they navigate between the streets at Freguesia de Santo António and discover all sorts of street food while admiring at the beautiful architecture.


澤賢記

談起澳門的地道小吃,不得不提從前各式各樣的“ 車仔檔”,當中75年雞蛋仔(即蛋球仔)的老字號澤賢記最為人喜愛。由1944年開始,已在白鴿巢前地以流動方式叫賣的澤賢記,以外脆內軟、蛋香撲鼻的雞蛋仔聞名,如今雖然年逾九十歲的創辦人張澤賢已退休,但其孫子則繼承了衣鉢,沿用昔日的配方,做出外表香脆內裡帶嚼勁的雞蛋仔,讓這份蛋香四溢的味道流傳下去。

Chak In Kei

Food stalls in carts are an integral part of Macau’s street food culture. Egg waffle vendor Chak In Kei, with 75 years of history, is among the most popular. Run as a mobile stall at Praça de Luís de Camões from 1944, Chak In Kei is famous for the texture of its egg waffles – crispy on the outside and soft inside. The founder is over 90 years old and has retired. The stall is now managed by his grandson, who continues to make delicious egg waffles following the original recipe.

澤賢記的雞蛋仔全部即點即做,每日賣接近400底,可見其人氣之高。而除了最基本的瘋脆原味外,店內還開發了不少新口味,如狂野芝士、特濃紫薯、特濃半流心朱古力、宇治抹茶、宇治抹茶紅豆和鹹蛋黃等味道,稱得上是跨年代的口味。不過,最具特色的莫過於它把澳門名物葡撻變身成雞蛋仔,大受歡迎。店員會在每一粒雞蛋仔內都放入葡撻內餡,入口外層香脆,內有熱辣辣的香滑蛋漿,濃濃的奶香,加上不太甜的口味,整個配搭如吃葡撻般十分神奇,令人一粒粒吃不停;至於特濃紫薯雞蛋仔,每粒均填滿紫薯蓉,絕不偷工減料,絕對是紫薯控的至愛。

All egg waffles are made to order at Chak In Kei, selling 400 portions each day. Apart from the original recipe, the shop has developed a wide range of new flavours such as cheese, purple sweet potato, chocolate fondant, Uji matcha, matcha and red beans and salted egg yolk. A particularly popular flavour is pastel de nata. Each bubble of the egg waffle is filled with the egg mixture of the famous Macau treat. Wrapped in the crunchy crust is hot and smooth custard with a strong milk taste. It is not too sweet and surely addictive. As for the purple sweet potato flavour, each bubble is filled with mash, certainly a favourite among purple sweet potato fanatics.


金利食店

位於三盞燈附近的金利食店,在澳門可謂無人不知,不少當地居民均視它為心目中的“ 食堂”,全因這裡的秘製醬汁——咖喱汁加牛腩汁多年來也能保持水準,讓人回味無窮。金利的代表作是“ 雙汁雞米”,淋上咖喱汁和牛腩汁後,其湯底極為濃厚,猶如一碗熱騰騰的湯羹,單看外貌已覺十分濃鬱!喝上一口,濃濃的咖喱香即在口中揮發,配以惹味的牛腩汁,真的超級滋味,且湯底的濃度恰到好處,不會讓人有鹹膩的感覺。若好辣的您,那不妨叫店員額外加一湯匙辣椒醬,因加辣後的米粉味道即時昇華,又香又辣超級帶勁,令人流涎咽唾。至於米粉與湯底之外的雞件,又是另一驚喜,因平日熬湯後的雞肉多數煮過火而嚼不爛,但金利的雞肉卻非常嫩滑,且每件都能做到骨肉分離,讓咖喱汁更入味。

Estabelecimento de Comidas Kam Lei

Everyone in Macau knows about Kam Lei. Located near Rotunda de Carlos da Maia, the restaurant is frequented by locals for its secret-recipe sauce – curry mixed with beef brisket broth. The signature dish is chicken rice vermicelli with double sauce. Curry sauce and beef brisket broth are poured over the noodles, forming a thick soup. The flavourful curry and delicious beef broth enhance the taste. The soup gives a rich texture and flavor, but not overly greasy or salty. Those who enjoy spicy food can ask for an extra spoonful of chilli sauce to further intensify the flavours. The chicken is tender and cooked to the point where the bones just separate from the meat, allowing it to absorb even more curry.


榮暉咖啡美食

澳門十月初五街有間本地人常去的榮暉咖啡美食,這裡長期滿座,因除了在此感受澳門的茶餐廳文化之外,更有一碗名物能讓眾人提起吃過後精神滿滿,那便是其招牌菜色藥膳雞湯米。廣東人的煲湯文化遠近馳名,想不到在這小小的茶餐廳中,也能品嚐到細緻香甜的雞湯,每一口喝下去都讓人回味無窮,真的難以相信這是餐廳販售的餐點,而不是自家燉煮的濃鬱雞湯。

藥膳雞湯米大碗足料,面層鋪滿嫩滑的雞肉,還有吸盡湯汁精華的冬瓜和蘿蔔,真正滋補暖胃。榮暉的雞湯米湯底以紅棗、枸杞、木耳、雞骨等熬煮而成,中藥味不會過重,帶點淡淡紅棗味道之余,亦不會蓋過雞的鮮味,每口湯喝下去都是一種幸福,難怪當地人都會推薦這家,尤其在天冷時喝口熱湯真的相當舒服!

Estabelecimento Comidas Veng Fai

Veng Fai on Rua de Cinco de Outubro is another local favourite. Apart from being a spot to experience the local “cha chaan teng” culture, it is also famous for its herbal chicken soup with rice vermicelli. Soup is an important part of the Cantonese food culture, but the extraordinary quality of the soup served at Veng Fai still surprises many as it tastes homemade.

The dish is generous in portion, with a full layer of tender chicken on top. The winter melon and turnips have absorbed the soup and taste nourishing. The soup itself is made of red dates, goji berries, black fungus and chicken bones. It does not taste overly medicinal, with just a hint of sweetness from the dates. The chicken flavour seeps through and each spoonful tastes like bliss. It is surely a hearty choice in the winter months.


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