Hearty Portuguese cooking reopened in Central

by: Hidy Fung
10 Aug 2017

Perched among the neon Capriccio of surrounding Central, Casa Lisboa has been serving up an authentic dining experience that gets straight to the heart of Portuguese cooking ever since re-emerging on the Hong Kong restaurant scene this year. Located on the 2nd floor of Parekh House on Wyndham Street and overlooking Central Police Station, Casa Lisboa's relaunch has remained true to their roots, keeping the setting simple and unfussy. At the heart of the restaurant lies the open kitchen, framed by a patchwork of Portuguese glazed tiles with a chiselled edge stone bar top. The heat of the kitchen stands in contrast to the cool palette of blue and white that runs through the dining room and lets the food take centre stage. The menu is an unadulterated celebration of contemporary Iberian cuisine, showcasing classic Portuguese ingredients like suckling pig, Piri Piri chicken and bacalhau (salted cod). We tucked into a selection of shareable small plates including their grilled Algarve red prawns served in a rich tomato sauce cut through with Chili and garlic and topped with lashings of fresh coriander (HK$ 280). The prawns were grilled to tender perfection while the prawn broth base added an extra depth of rich flavour to the sauce that is well worth soaking up with some slices of fresh bread.

Next, we shared the bite-size Piri Piri quail (HK$ 180) dressed with a moreish garlic and olive oil Molho (Portuguese sauce). The succulent quail is marinated for 48 hours prior to being roasted and comes served on a bed of scorched rosemary that infuses a distinctive smoky flavour into the dish.

For the main course, we delved into their signature slow roasted suckling pig "À Bairrada” ($HK 260) that has been grilled for three hours and is accompanied by a side dish of rice melded with earthy liver and chorizo to add to the veritable meat feast. We couldn't get enough of the impeccably crispy suckling pig skin that married well with the savoury sauce rendered from the pig roasting process.

For dessert, we made sure to try their Pineapple, vanilla ice-cream & Pistachio sponge ravioli ($HK 75), an ideal counterbalance to the hearty meat affair from earlier and came highly recommended by our server. Delicately prepared wafers of pineapple envelope quenelles of fresh ice cream and lighter-than-air sponge cake, while pops of pistachio, strawberry and fresh mint help lift the dessert to heavenly heights.

After travelling the culinary length and breadth of Portugal, what better way to top off the evening than with a ruby port nightcap!

2/F, Parekh House, 63 Wyndham Street, Central, 2905 1168;

Hidy Fung