小城之魅 ｜第八集｜新口岸葡國餐廳 Porto Exterior Portuguese Restaurant
每個人來到澳門都會試一餐土生葡國菜，要不然，他們不算來過澳門。
於「少林寺」舊葡京的「樂宮」餐廳紅褲子出身的「富哥」- 馮健富先生在廿五年前，開始營運「新口岸葡國餐廳」，把土生葡國菜發揚光大，在這裡你會品嘗到非洲沒有在賣的「非洲雞」或葡國也沒有出現過的「葡國雞」。是富哥的契媽手把手，把這些結合了中西烹調方式的食譜傳授給他，富哥再加入一些個人想法，令菜式風味別樹一幟。
加入了中國煲仔飯原素的海鮮飯，多了一份熱烘焦香。羊扒堅持以人手炭燒至香嫩，這些招牌菜總是令客人吃得笑逐顏開。
言談之間，富哥總是流露出一份正能量和對飲食行業的熱情。只是世上沒有永遠的一帆風順，開店初期，餐廳曾經意外失火，又經歷過回歸前的社會動盪，（當時曾經有炸彈在門外引爆）。但他解決問題的方式就像為客人呈上招牌餐前豬仔包一樣。簡單直接而且快，他總是以最短時間找到解決方法。畢竟餐廳於燒毀了數天後，便重新營業了。
在疫情當前，約一半客人來自國內和海外的新口岸葡國餐廳又再一次接受考驗，富哥永不言退，並解釋他一直直煮好和說好土生葡國菜故事的原因：「即便是一份炸馬加休球，只要每次見到客人把食物吃清光，那份愉悅感是難以言喻的。」相信不少餐飲業同行聽見富哥這席說話，也有同感。
If you don’t try food from a Macanese restaurant when you visit Macau, it’s as if you've never come.
Chef Fu trained at the "Shaolin Temple" of the restaurant industry, Palacio Lisboa. Twenty-five years ago, Chef Fu had the foresight to open Porto Exterior restaurant, in an effort to promote Macanese cuisine. The menu includes Macanese classics such as "African chicken," which you can't find in Africa, and "Portuguese chicken," which you can't find in Portugal. It was Chef Fu's Portuguese godmother who taught him the basics of this fusion cuisine, and he also put in personal touches to create a menu that is one of a kind.
Some of Chef Fu's signatures include arroz de marisco, which incorporates elements of Cantonese clay pot rice, and lamb chops, which are always charcoal grilled.
Talking to Chef Fu, you can't help but feel his positive energy and passion for the industry; but it hasn't been all smooth sailing for him. His restaurant went through some devastating events such as a kitchen fire that destroyed the place, as well as social unrest right before the Transfer of Sovereignty (a bomb was detonated outside of the restaurant). But Chef Fu was able to take everything in strides and focus on solving problems immediately. He reopened his restaurant just days after that fire.
Before the pandemic, half of his clientele are tourists from abroad and Mainland China. And so yet again, his business faces grave challenges now. But he never gives up. He wants to keep bringing Macanese food to people because "even if it's something as small as seeing customers finish a plate of pasteis de bacalhau, the joy of seeing them enjoy the food, is indescribable." This sentiment surely resonates with many in the industry.
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