Forget the Gambling: 4 Can’t-Miss Meals in Macau

You can't go wrong with the cuisine in Macau, like these delicious egg tarts

You can’t go wrong with the cuisine in Macau, like these delicious egg tarts

This is the second post on Macau by Caitlin Martin. Check out the first one—an exploration of its historical and cultural sides—here.

Macau is unique in its concentration of restaurants and variety of cuisine. Yes, you can certainly gamble your heart out, but as I mentioned in my last Macau post, the cuisine here is to die for!

Macanese cuisine combines Portuguese, Chinese, Indian, and Malay cooking styles. Unique dishes initially came as Macau-based Portuguese experimented with spice blends while trying to replicate European dishes. And not only is the Macanese food amazing, but the Portuguese and Chinese food is, too. Oh, and let’s not forget to mention the most delicious dessert ever: the egg tart.

Here are some of my favorite dishes and restaurants, discovered as I ate my way through Macau:

<em>Chamussa</em>, <em>rissóis</em>, <em>caril de camarão e carne de caranguejo</em> and <em>caldo verde</em> soup

Chamussa, rissóis, caril de camarão e carne de caranguejo and caldo verde soup

Caldo verde and galinha Africana — Café Litoral (Taipa Village)
Café Litoral is located in Taipa Village, and it served one of my favorite meals of the entire trip. We ordered a lot of dishes since this was only lunch! (Could I have eaten all this for dinner…maybe?!)

Since this restaurant was my favorite, I must tell you about the entire food experience there. We started with caldo verde (Portuguese green vegetable soup), a potato soup with sausage and kale. This has a really good taste and I appreciated that the potato soup was light considering we had a bunch more courses coming.

Next we had some appetizers of chamussa (curry beef cakes) and rissóis (shrimp paste cakes).

Galinha Africana

Galinha Africana

Our main meal was caril de camarão e carne de caranguejo (curry shrimp with crabmeat), casquinha a litoral (baked crabmeat) and galinha Africana (African chicken). I can’t really pick a favorite here because they all had such good flavor. I’m not usually a huge fan of shrimp curry, but that brown curry sauce had a hint of sweetness and was simply perfect. I think I like shrimp curry again.

Bebinica de leite

Bebinca de leite

For dessert we ended up sampling the entire selection, but my favorite was the bebinca de leite (coconut milk custard) in the middle of the picture above.

Fresh egg tarts just waiting for us to eat them!

Fresh egg tarts just waiting for us to eat them!

Lord Stow’s egg tart — Lord Stow’s Bakery (Coloane Village)
As I mentioned above, you cannot leave Macau without trying the famous egg tart at Lord Stow’s Bakery in Coloane Village. There are imitators everywhere, but this place is the real thing. Coloane Village happens to be the birthplace of the egg tart.

In 1989, Englishman Andrew Stow opened Lord Stow’s after some time owning a European baking products food shop so locals could make decent bread. That big need gave him his idea for starting the bakery. The egg tarts are served fresh from the oven everyday here. You won’t be able to resist that flaky, buttery pastry combined with creamy-rich custard!

The egg tart: perfection

The egg tart: perfection

I’m not going to lie: After reliving the delicious taste of the egg tart here, I’m now craving another one. I just Googled “where to find egg tarts in Los Angeles,” hoping to get my fix tomorrow. I know it’s very doubtful I’ll ever get another egg tart like Lord Stow’s, but a girl can hope.

Guitarist entertaining us at the resturant

Guitarist entertaining us at the restaurant

Bacalhau and wet seafood rice — António (Taipa Village)
Chef António Coelho opened his Portuguese restaurant António with the goal of promoting Portuguese cuisine and culture in Macau. The Michelin-recommended restaurant had not only authentic Portuguese dishes but the ambience perfect for a Saturday night out, as well. The restaurant was absolutely beautiful, decked out in blue and yellow colors. We even had a guitarist to entertain us all night. And yes, we broke out in song and dance eventually!

Goat cheese and acacia honey served on toast with lettuce and balsamic vinegar

Goat cheese and acacia honey served on toast with lettuce and balsamic vinegar

I most enjoyed the charcoal grilled bacalhau (codfish) and the appetizer of gratinated goat cheese and acacia honey served on toast with lettuce and balsamic vinegar.

Wet seafood rice "Antonio" style

Wet seafood rice “Antonio” style

Oh and the wet seafood rice “Antonio” style (with crab, mussel, clams meat, prawns) wins points for the best presentation!

Spices going into my hot pot sauce creation!

Spices going into my hot pot sauce creation!

Chinese hot potSeasons Hot Pot (Macau Fisherman’s Wharf, Sé)
Seasons Hot Pot at Macau Fisherman’s Wharf offered me my first ever Chinese hot pot experience. First we had to mix spices together to be used to dip our beef, fish, pork, and veggies in. Since I love spicy, that’s exactly what I created after mixing about ten different spices together. Don’t ask me to name all of them!

Meat, fish, veggies going into the hot pot

Meat, fish, veggies going into the hot pot

Then the restaurant brought out simmering metal pots with different types of broth to cook our meat, veggies, fish, and noodles. All you have to do is put the food into the pot to cook in the hot broth. Once the food is finished cooking in the pot, you retrieve it, dip it in the sauce that you created and YUM!

All photos courtesy of Caitlin Martin.

Caitlin Martin

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About the Author

Caitlin Martin

Taking the path less traveled has been Caitlin’s mantra and now it describes her travels as a contributor for Johnny Jet. From representing her dream clients in travel and hospitality at a top global marketing and PR agency and spending 10 years on the agency side, she’s uncovering inspiration on the other side of the table. She’s an east coaster at heart but enjoys living the beach life in Los Angeles, laughing loudly and singing in her Mini convertible. Follow Caitlin as she chronicles inspirational places and faces she meets along the way. She can be found on Twitter at @caitlinlmartin or email caitwrites@gmail.com.

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