芬記燒臘 新馬路
地址: 新馬路新埗頭街
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芬記燒臘推介
營業時間：11001300， 星期六日休息。今天心血來潮來一個「玩自己燒味飯」（犯賤意思又要排，又怨排得久但下次又去）。10:5511:30 ........ 算好運。早起的鳥兒有蟲吃。***不喜排隊者，趕時間勿去。芬記你無論什麼評價，總會有人吃，原因？專注。 就賣三樣叉燒，油雞，燻蹄雖然老板一路切一路講：「我真的不想做，想做到客人走（意即做不完）」但我見每切一盒都把叉燒選過才落刀十分有心：幾件事：1: 叉燒當然不俗，但更推介油雞，入味不會太咸而且滑（不雖盲目追求雞脾）其他部分也可。2: 薑蓉很老派，十分美味，是薑蓉非蔥油。3: 雖然雙併飯 $45 看起來很貴。但1x 塊叉燒油雞性價比是高。4: 在凍肉舖一隻燻蹄也要 $4050 ，這裏薰蹄 $60 包切，還想怎麼樣？
新馬路芬記燒臘
| 餐廳分店 | 芬記燒臘 |
|---|---|
| 地區 | 新馬路 |
| 電話訂位 | +85328921539 |
| 餐單 Menu | 港式, 燒臘 |
| 人氣指數 | 852 |
| 價錢幾錢 | $50以下 |
芬記燒臘訂位位於新馬路區，詳細地址是新馬路新埗頭街，餐廳寬敞座位數目共有未知幾多個。芬記燒臘幾錢？價錢優惠後人均消費大約$50以下埋單，早餐午餐晚餐芬記燒臘餐單包括有港式, 燒臘等美食，付款方式有現金付款，Booking網上訂位可以電話致電 +85328921539 查詢訂座。
芬記燒臘優惠
芬記燒臘 評價 相片
營業時間：11001300， 星期六日休息。
今天心血來潮來一個「玩自己燒味飯」（犯賤意思又要排，又怨排得久但下次又去）。
10:5511:30 ........ 算好運。
早起的鳥兒有蟲吃。
***不喜排隊者，趕時間勿去。
芬記你無論什麼評價，總會有人吃，原因？專注。
就賣三樣叉燒，油雞，燻蹄雖然老板一路切一路講：「我真的不想做，想做到客人走（意即做不完）」但我見每切一盒都把叉燒選過才落刀十分有心：幾件事：1: 叉燒當然不俗，但更推介油雞，入味不會太咸而且滑（不雖盲目追求雞脾）其他部分也可。
2: 薑蓉很老派，十分美味，是薑蓉非蔥油。
3: 雖然雙併飯 $45 看起來很貴。
但1x 塊叉燒油雞性價比是高。
4: 在凍肉舖一隻燻蹄也要 $4050 ，這裏薰蹄 $60 包切，還想怎麼樣？
在澳門，小馬路就像鄉間的阡陌一般縱橫交錯，說好尋確是好尋，也就豆腐塊一樣的一塊地方，說難找也確實難找，比如這芬記燒臘，說是在纜廠巷街，任是用Google還是用百度，GPS你到纜廠巷街後跑前跑後就是找不到它，正當無策時，就看到新馬路旁一段拆遷房的爛巷裡有一眾人排著隊，走過去一看，哈哈，得來全不費工夫，竟是二老夫婦忙的不亦樂乎的芬記燒臘。
接著就是排隊咯，全是澳門當地人，男女老少都有，看來很是接地氣哦。
看看十幾個人的隊伍，一排竟要一個小時，原來還有一大疊電話預訂的單子，老伯負責燒臘的切片，老婆負責打包收賬。
輪到我就是堂吃了，旁邊有個桌子放著，挺乾淨的，邊吃邊看風景唄。
叉燒香味中透著小小的甜意，那個香彷彿是原木的煙燻，叉燒的一絲油膘在經過火的烘烤然後通過嘴裡的咀嚼，油脂的香味混合著甜與鹹，充滿了整個口腔，一個小時排隊的辛苦在這個滿足感中頓時化為烏有。
與叉燒相比，薰蹄有些遜色，也許是預先做好並從冰箱中取出的，吃的時候感覺不鹹，直接導致沒有鮮味，沒了鮮香味，肉隔氣就冒了出來，不過凍過後蹄膀的皮到顯得韌勁的很。
菜乾湯，配飯的湯，不是一般概念裡的可有可無，他家可是誠心誠意，應該是骨頭熬製的，菜乾應該屬於海鮮吧，吃了他家的叉燒、薰蹄飯，菜乾湯一定要喝，肉香伴著海的鮮味，紅花綠葉的搭配簡直完美無缺了。
不錯，不錯，一次接地氣的體驗。
基本上凡與土生土長的澳門人談及叉燒與熏蹄，十之八九會出現芬記！芬記到底是何方神聖？其實是性格小店，皆因營業時候短、外賣為主、休息日不定隨時摸門釘、輸候時候以半小時及一小時起跳，但以上種種仍無礙貪吃的人們，風雨不改地等、等、等。
我是幸運的人，因為同事與芬記相熟，10盒以上可以落單，那麼午飯時間就準時開飯！本周聖誕party上，出現叉燒熏蹄實在惹笑，但出奇的相配，美味的食物！ 芬記叉燒美味到極點，叉燒的邊皮燒到脆，但不過度燶；蜜汁的甜度不太膩，與肉配搭合宜，入口先是舒爽的蜜汁味，一口咬下，肉汁味隨即與蜜汁融合，一絕！加上肉質嫩，不黏牙，紋理自然；加上剛剛提到邊皮帶的燒烤味，讚！吃的時候仍是熱的，太好味，現在我是邊寫邊回味＞．＜ 熏蹄－謹記配提供的白醋一起！熏蹄皮爽肉嫩，加上白醋，一流！正正因為連皮下原本多油多脂都變得爽脆，口感是爽快舒暢，皮的部份想像一下，唔…大概是豬耳的感覺。
總的而言，叉燒熏蹄皆上品，絕對一試難忘，如果幸運地排到你，多買點，因為不知下次相遇是何時！
I won’t claim to be the first discoverer of this Roasting Shop that is revered by many locals as the ultimate best of the best in Macau, especially for their Char Siu Pork. One of the major obstacles is that this shop closes by around 12:30pm max already and usually when I come to Macau my schedule is fully packed for the day to really explore too much, or must remain within a Hotel complex due to Invitation events. Particularly around this peak hour time when I just can’t walk away. Despite having travelled past this shop’s location at least 50 times before it folds its gate and never leaving a trace as a signage, I never even knew it was so close and right next to another great noodles shop Luen Kee I have also eaten at. You can see how elusive it is when it barely opens for a few hours a day... This Queue doesn’t look too long by 11:20am at first sight, I was like the 7th Person only But everyone of these people are ordering 5 to 10 Roast Lunch Boxes for their colleagues, and then equally the endless Phone Calls from regulars also ordered many TakeAways for their friends. I saw at least more than 1 transaction which was over MOP 1,000 just for Lunch Boxes alone. So you can imagine that being the 7th person in line is just equal to being the 50th in line. . Finally My Char Siu Rice – MOP $41After 1 hours wait with my heavy laptop and other things dragging me down with a sore back, and you might think it’s just a Line after all. But let me assure you no one in the queue were even ascertain if we will ever get our lunches. I and others in the line had an interesting conversation, having been waiting patiently inline for at least 1 hour despite only 7 people’s short of reaching the counter, only to see so much of the Pork Knuckles, Char Siu, or Soy Sauce Poached Chicken being loaded off before our eyes by the Kgs. This was being ordered by both people in front of us in the line, or more of those who preordered with the phone in advance. No one could guarantee we will ever get our shares. Not a great feeling at all until that last minute of relief. I am sure someone at the end of the queue didn’t quite make it..My Char Siu Pork finally – MOP 41The lady charging me said if I gave her HKD 500 instead of Macau MOP 500, I will be losing out on currency change if she gave me back Macau MOP Currency as change. (It’s only going to be a few dollars difference). In the end she decided to charge me only MOP 40 equivalent with a $1 dollar discount as a gesture. This was so thoughtful & moving to me. I can’t imagine this still even exists in this world! Funny thing is that this same Money Lady was microarguing with the HardatWork Chef Guy who might just be her husband, who was so careful to cut away all the End Charred bits in every piece of his Char Siu pork to make sure everyone gets only the best cuts of the meat. And he also kept apologising to customers endlessly that his pork supplier today gave him leaner cuts of pork than as usual… To me this was good enough already to warrant a ~ 9.5/10 . 芬記燒臘 The Char Shiu Pork from here is so meticulously amazing. It took a lot of effort to butcher down every piece of Chicken, Knuckle and Pork meat during peak hour singlehandedly whilst he was also watching out for the Roasting procedure at the back. My Char Siu in the end had the right Macau only Smokiness, the balanced Texture, is Slightly Charred outside, Half Fatty, even the Marinade is like a Master stock very sophisticated and carrying Multiple Spices. For $41, it beats almost all of the sophisticated $225295 versions out there for me. The Cashier Lady and the Chef’s insistence on only giving out the best parts and not ever overcharging you, it is all part of humanity to me.After finishing my meal, I waited for the right moment to walk up to the Chef and said “The Char Siu Pork was superbly excellent in every aspect and very satisfying.. Thank you Chef! ”. I had no need to say that to him but I wholeheartedly really appreciated their approach. He greeted me back and said “Thanks so much and glad you enjoyed it!” I really wanted him to feel someone does care and hopefully can keep them motivated everyday despite being overly busy!****************************** Price: MOP or HKD $41Food: ♕♕♕♕♕ to ♕♕♕♕♕ 1/2Address: 新馬路新埗頭街Ph: 2892 1539Opening Hours: Around 10:30am to 12:30pm
我不是什麼"排隊控", 更不喜歡因為不明來歷的餐廳食店而"瞎排"一餐的人。
我深信每一家食店都可以有好吃的東西, 只是餐廳有沒有放心機去做而已。
曾經我對著這個門牌向朋友說: "如果有日你看見這間鋪開門, 不論有幾長龍也要等!" 我就是這樣跟人說, 而事實上這鋪從來沒有給我要錯過它的理由。
店鋪只開星期一至五, 早上十一點左右開工, 基本上點半就已賣光收檔, 而且還不定期放假。
餐廳只兩小口, 四隻手工作。
香港來的朋友不要嫌他們慢, 事實他們從沒停過手。
老闆負責燒味切拼, 老闆娘就在後面包心裝, 跟配件收錢, 有如大企業流水作業。
老闆順當樓面, 向來有個性, 但對常來幫襯的熟客瞭如指掌。
燒臘檔產品簡單, 只有叉燒油雞及燻蹄。
餐廳基本上只作外賣, 鋪內雖有幾個位, 但甚少有人在此進食。
一般都是來電先訂飯, 後坐在位子等; 又或是兩個人來, 一個排一個休息。
要排很久嗎? 那天十一點九到埗, 前面只有五個人, 一個多小時之後如願撤退。
值得嗎? 絕對值得!!吃什麼?! 來芬記要吃叉燒是常識嗎! 還要是香港燒臘檔鮮有的脢頭肥叉。
一盒肥叉免切飯, 只需MOP31就能道出饞嘴人士的心聲。
焦脆的表面, 薄薄一層的麥芽糖燒汁, 輕輕沾有玫瑰露香味。
脢頭瘦肉腍淋, 外層炭邊脆香而帶點點黏口, 肥肉入口自溶, 口中只留肥脂甘甜香味。
免切而吃, 感覺豪氣之餘, 肉質順紋理撕開, 保留肉中汁醬, 令人回味。
除叉燒之外, 還要了MOP30燻蹄。
每隻小小的燻蹄由老闆即場由冷櫃取出, 刀切, 手挖, 去骨, 起片, 動作純熟一氣呵成。
燻蹄入口帶微涼, 皮帶爽口, 瘦肉略淡, 蘸上白醋而吃, 夏天感覺不錯。
但難免珠玉在前, 燻蹄味道被濃濃的叉燒都給比下去。
飯後結尾隙隙縫, 一碗老火菜乾豬骨, 無味精, 暖胃可口, 叉燒飯飽到上心口。
打個嗝後能裹腹到晚上八時, 身心飽足!!
芬記燒臘餐單提供港式, 燒臘等推介美食位於新馬路區，餐廳座位數未知人均消費約$50以下，結賬可以用現金，Booking訂位可以電話致電 +85328921539 查詢。
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芬記燒臘餐廳詳細資料：
- 芬記燒臘地址: 新馬路新埗頭街 芬記燒臘, Ruada Madeira, Avenidade Almeida Ribeiro
- 芬記燒臘電話: +85328921539
- 芬記燒臘價錢: $50以下
- 分類: 港式, 燒臘
- 座位: 未知
- 付款: 現金
- FB專頁: 芬記燒臘 Facebook
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