7 must-try Macanese dishes

By Holly Graham

Portuguese egg tart
After tasting pasteis de nata from Portugal, British baker Andrew Stow returned to Macau and created his own take on the sweet treat. He opened the now iconic Lord Stow’s Bakery in Coloane Village with the bakery making over 13,000 tarts a day. With a buttery, flaky crust and a creamy and caramelised eggy centre, they’re extremely hard to resist. 

Address: 1 Rua do Tassara, Coloane Town Square, Macau
Phone: +853 2888 2534
Website: www.lordstow.com 

Minchi
Minchi is a popular, hearty and delicious Macanese dish of fried and seasoned minced pork with rice and topped with a crispy sunny side up egg. It’s said to have come to Macau through the Anglo-Indian influence of Hong Kong, and because doesn’t appear in any Indo-Portuguese scripture. This flavoursome, meaty treat can be found on many Macanese menu. 

  

Pork chop bun
Macau’s Tai Lei Loi Kei is credited with inventing the pork chop bun back in 1968 and has attracted the likes of world-renowned chef and foodie, Anthony Bourdain. Though they can be found all over Macau nowadays, Tai Lei Loi Kei is especially good. Fluffy bread buns are filled with a crispy pork chop that’s been marinated with five spice, garlic, sugar, salt, soy and white and black pepper then fried until there’s a thin golden outer crust with a juicy centre. Plus, it pairs perfectly with a milk tea too.

  

  

Address: 35 Rua Correria da Silva, Taipa, Macau
Phone: +853 2882 7150
Website: www.taileiloi.com.mo

Serradura
Also known as sawdust pudding (as serradura is the Portuguese word for sawdust), this simple dessert layers thick whipped cream and finely crumbed Marie biscuits. The combination of almost salty and savoury biscuits with whipped cream sweetened with condensed milk tastes great for a pudding that isn’t much to look at. These days you can find variations with different crumbed biscuits or cookies like Oreos and different flavoured whipped creams from chocolate to green tea.

  

Almond cookies
These crumbly cookies, much like serradura, are sweet but with a slightly savory edge, thanks to the mung bean flour used to bake them. Try the little treats at Koi Kei Bakery, where you can choose from a variety of almond cookies including the original whole almond version, or other flavours such as salted almond, black sesame or egg yolk. 

Address: Various locations, including: 70-72 Rua Felicidade, Macau
Phone: +853 2893 8102
Website: www.koikei.com

African chicken
Ask a local where African chicken came from or what it should taste like and you’ll definitely get a few different answers, as it’s origins are unclear. Some say that a local chef invented it some time in the 1940s, using spices he collected from Portuguese colonies in Africa but others may argue its say the recipe that’s been passed through Portuguese families for generations. Either way, Cafe Litoral does a great African chicken, lathered in a peanut, tomato and chilli sauce, served with fries. The chicken is perfectly moist and the mouthwatering marinade is addictive.

Photography: Restaurant Elitoral-Taipa

Address: 53-57, Rua do Regedor, Taipa, Macau
Phone: +853 2882 5255
Website: www.restaurantelitoral-taipa.com

Bacalhau
Another Portuguese recipe, bacalhau is dried and salted cod fish. You’ll find it served in a variety of ways, baked, grilled, stewed or tossed with parsley and potatoes and fried, making it almost croquette-like in appearance. For a milder taste, the croquettes are your best bet, but for a hearty meal, try it grilled with rice.




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