Blue chairs, white table cloths and walls, a wood bar counter and just the right amount of Portuguese tiles give this restaurant a sophisticated but unpretentious feel. The service was impeccable - the staff were knowledgeable, attentive and charming.

When the food was served, we were completely convinced: Portuguese brown crab “sapateira”, marinated and stuffed (HK$155), was a pure labour of love. The cooked crustacean was picked out by hand and mixed with mayonnaise, onion and celery, giving it a silky texture while highlighting the seafood flavour. Portuguese octopus confit in Moscatel wine and grilled, kale and smashed potatoes (HK$280) was the result of hours of preparation - evident from the firm, but gooey texture.

Clams done traditionally, “bulhao pato” (HK$115), were light in texture, but bursting with goodness and the piri-piri quail with fresh tomato, garlic and olive oil molho (HK$180) was tender with the right balance of spices and sweetness. Yet the true scene stealer was suckling pig, slow roasted “a bairrada” (HK$260) - slightly crispy skin and melt-in-the-mouth meat.