Flavors of Portugal

Pictures this: a culinary tour of Portugal free of visas, airplane travel and jetlag. Impossible? Not for the next four days, as the Hilton Beijing Wangfujing wraps up its Flavors or Portugal promotion, for which they have flown in Elisabete and Fernando Real of Tromba Rija, and master baker Fernando Sousa Marques.

Portugal’s flavors are strongly influenced by its political history, and dishes feature spices from around the world, as well as preserved codfish eaten by mariners at the height of their empire. The deserts of Portugal, the most famous of which is the egg tart, reflect its strong Catholic background and is full of the egg yolks with were given to nuns as a byproduct of wine clarified with egg whites by Portugal’s monks.

So what can you expect from a visit to Vasco’s for the culinary promotion, especially when there are about fifty different things to choose from? A mix of seafood makes good starter when you are struggling with which side of the restaurant you should start indulging on: Traditional clay pot dishes, a series of mains composed mostly of gratins, or a section brimming with assorted sausages, dried meats, and imported cheeses.

In a dimly lit corner of the restaurant there is an array of clay pots, which contain in them the very essence of Portuguese cuisine. Kidney beans stewed in port and bacon, roasted eggplant and simmered broad beans are only the start of it, along with some heartier dishes such as stewed pork with clams and stewed chestnuts cooked with prosciutto and port, as well as lighter dishes like the red cabbage with garlic and roasted bell peppers.

Each bite of our selections was a surprise. The cubes of dried fruits hidden in plain looking friend rice were a joy, and the stewed broad beans that melted effortlessly on your tongue a delight. Each dish gave its follower a run for their money, like the white beans, green peas and yellow beans, one better than the other.

The codfish gratin, codfish baked in Hot with smashed potatoes, and Bacalhau salad in vinaigrette sauce attest to the legendary ability of the Portuguese speaks for their legendary ability to prepare codfish in a thousand different ways.

Chef Fernando showcased his skills by presenting a special codfish treat. Some sautéed spinach with garlic and corn bread was delicately displayed in the middle of the plate, which reminded us a bit of a bird’s nest. He then placed two slices of codfish, preserved in a big container full of pure olive oil, and roasted potatoes gently onto the spinach, followed by a crushed potato to top the whole thing off. To the chagrin of the foodies waiting patiently, the plate was finished with a few carefully placed drops of olive oil and vinegar before finally being handed over.

Whatever you do, before sure to save some room for the seven traditional Portuguese cheeses, sausages and smoked meats, freshly prepared breads and sweets. As mentioned before, the egg tarts are a must try, but if the chefs catch you leaving without trying a coconut pudding you will surely be scolded, so save yourself the trouble and indulge.

This promotion will last through the 13th, and costs a mere RMB 268 per head. You can also learn to make some of these dishes yourself at the cooking class taking place at 11am on the 12th of March, where you can learn to make the perfect Portuguese sponge cake for RMB 148.

Daily 6.30-10am, 11.30am-2.30pm, 6-11pm. 5/F, Hilton Beijing Wangfujing, 8 Wangfujing Dongjie, Dongcheng District (5812 8888) 东城区王府井东街8号希尔顿北京王府井酒店5层