澳門新葡京酒店推出葡式蛋撻「四重奏」
Portuguese Egg Tarts “Quartet” at Grand Lisboa Hotel

葡式蛋撻於1989年被帶到澳門後,隨即掀起一片風尚,成為澳門著名的地道小食,深受食客喜愛,也是旅客遊澳必定品嚐的美食之一。適逢澳門獲聯合國教科文組織授予「美食之都」的稱號,新葡京酒店日籍西餅主廚村中德仁亦發揮其創意,將葡式蛋撻這道人氣甜品稍加獨特變化,與日式食材互相融合,為新葡京酒店的日夜咖啡室打造出經典創意甜品。

葡式蛋撻「四重奏」不僅飽含濃郁的蛋香,酥軟的口感中更帶有不同風味,有清香馥郁的宇治抹茶、喚醒味蕾的海鹽焦糖、夏日清新的柚子及採用優質雲呢拿籽製成的經典口味可供選擇。外層撻皮鬆化,餡料絲滑醇香,層次分明,口感豐富。新葡京酒店的葡式蛋撻「四重奏」於每日上午11時至晚上8時在日夜咖啡室限量發售。

When Portuguese egg tart was introduced to Macau in 1989, it immediately became a famous local snack and one of the must-taste desserts for diners and tourists. As Macau was awarded the title of “Creative City of Gastronomy” by UNESCO, Mr. Norihito Muranaka, Executive Pastry Chef of Grand Lisboa Hotel, was inspired and re-created this popular classic dessert with a mixture of Japanese ingredients at the Round-The-Clock Coffee Shop at Grand Lisboa Hotel.

Portuguese Egg Tarts “Quartet” are not only full of rich egg scent, but also different flavours with a delicate taste, including strong refreshing Kyoto Uji Matcha, Salted Caramel that awakens the palate, and summer fresh Yuzu and Premium Vanilla made of high-quality vanilla seeds. The outer layer of the egg tart is spongy with the filling silky and mellow that presents distinct layers of rich taste. Portuguese Egg Tarts “Quartet” are available in limited quantity daily at the Round-The-Clock Coffee Shop from 11 am to 8 pm.