Archive for HK & Macau

Macau Sweets.

To end my Macau posts, will be talking about the end to a meal, the sweets, or desserts!

Yee Shun Milk Company, or Leiteria “Eason” as per their signboard, is well-known for their steamed milk puddings in both Macau (where it originated) and Hong Kong. The more well-known branch is the one situated at Senado Square but we spotted this quieter shop along Avenida de Almeida Rebeilo and headed in. The facade is inviting as rows of their chilled milk puddings are displayed in glass chillers.

Double layer steamed milk puddings or 双皮燉鮮奶 is basically a milk and egg white mixture that is steamed until it’s of a pudding consistency with a thin layer on its top. Silky smooth in texture, it tastes slightly eggy with a light milky aftertaste. One can opt to have it served warm or chilled.

I opted for a dollop of red bean topping so that it wouldn’t taste so plain. Even though it was a nice accompaniment, the creamy taste of the milk pudding could hold its own.

Yee Shun Milk Company 義順牛奶
381 Avenida de Almeida Rebeilo 新马路381号

other reviews;
joyful steps


Another dessert shop that we visited was Gelatina Mok Yi Kei, a corner shop at the end of Rua Do Cunha in Taipa Village that specializes in ice cream, jelly etc but is most well known for its durian ice cream. There are various flavours and if you’re not sure what to go for, their signature ones should do.

The ice cream was very creamy and rich but started to melt a tad too quickly. Hehe. That’s bird nest jelly in the other cup and I reckon that the ice-cream is the better bet between the 2 variations.

Mok Yi Kei is also well known for their sawdust pudding, or Serradura, a famous Macanese-Portuguese dessert which we didn’t manage to try due to insufficient tummy space. Hehe.

Next to the shop was this park where the old market used to be. Great just sitting there, eating out desserts and soaking in the atmosphere. Macau’s truly picturesque and I’m already looking forward to going back!

Gelatina Mok Yi Kei 莫義記大菜糕榴莲雪糕
end of Rua Do Cunha
Taipa Village, Macau.

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Seng Cheong, Macau.

One of the must eats in my list for Macau was Seng Cheong, which is known as THE place for crab porridge. Located along Rua Do Cunha, also the food street of Taipa, the waiting crowd is telling of its popularity.

Pictures of their signature dishes graced their entrance, enticing us. Lucky for us, our wait was considerably short as we were only 2 and could easily share tables. The interior was simple, with white round tables, and plastic stools.

The signature dish, Water Crab Porridge (水蟹粥) was a must so we ordered a small portion, which was good enough for 2-3 pax. If I am not mistaken it’s about 90Patacas while the bigger portion is going for 30 Patacas more. A bit pricey considering it’s only porridge, but the silky smooth texture and rich flavour was worth savouring. Golden yellow hue, and thickened with bits of crab roe, the crab meat was quite delightful as well.

Despite wanting very much to try the steamed eels, I knew we couldn’t finish that so we settled for deep fried frog. Unassuming dish, served with only a vinegar dip but this was finger licking good! Light but crisp batter and easy to tear off flesh. Yum.

The family we were sharing our table with had quite a few of their signature dishes and it all looked so drool worthy. Worth visiting again if I am back in the city with a bigger group.

Seng Cheong 诚昌饭店
28, Rua do Cunha,
Taipa, Macau.

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Battle of the Macau Pork Chop Buns

If there’s one Macanese snack that’s famous worldwide, it’s the Macau Pork Chop Bun (豬扒包). A seasoned pork chop complete with bone is sandwiched in a baguette inspired bun, crisp on the outside yet pillow soft on the inside with no other further condiments or ingredients. It was definitely on my Macau must-eat list.

We were actually looking for another pork chop bun shop within the vicinity of Senado Square when we stumbled upon this shop with it’s banner proclaiming that authentic pork chop buns are made upon order. They also have this huge bun display atop the pastry display cabinet which caught our attention enough to warrant a try.

The front half of the shop is a bakery shop of sorts, selling all kinds of pastry including my favourite “Cocktail Bun or Gai Mei Bao” (鸡尾包) and their own Yellow Submarine. As usual photos of celebrities who have dined here are adorned near the counter, and we took the smallest booth made for 2 facing a window. Ordered only the milk tea and pork chop bun.

The humble looking pork chop bun sure surpassed my expectations! The bun was lightly crisp on the outside and the deep fried pork chop was well-seasoned and juicy. Really enjoyed this and I think it set quite high a benchmark standard for the other Macau pork chop buns out there. The milk tea on the other hand is not so much to liking, as the taste of milk was so heavy it overpowered the tea. But I found out later that most of the milk teas in Macau/HK were about the same, so another case of M’sian tastebuds playing up? Hehe.

Cafe Kam Ma Lon 金马轮咖啡饼店 (www)
50, Rua Da Mercadores,
Open 7am-6:30pm


We were walking the streets of Taipa in Macau and spotted this eatery with the yellow sign advertising its tarts, and since we have been hoping to get our hands on birds’ nest tarts, we decided to walk in San Hou Lei. Apart from the usual flaky egg tarts (蛋挞) and Portuguese Tarts (葡挞), they’re also famous for Milk Tarts (鲜奶挞) and Birds’ Nest Tarts (燕窝挞). But what we spotted every table having was Pork Chop buns!

Despite being swayed to order a portion of the Pork Chop bun, we still wanted our tarts. There are some translucent bits on top of the tart filling, which I doubt is real birds’ nest. The flavour is subtle, with a strong eggy and milky note but the texture was very smooth. Also found it not too sweet or cloying overall.

When the pork chop bun was served, somehow it didn’t look as enticing anymore. Probably it was the oiliness that doused my enthusiasm a little. But even though the pork chop was quite tasty, somehow in comparison with the other two places in Macau where we tried the pork chop bun, this fared the least satisfactory. But don’t get me wrong, it was still good, just less so in comparison.

But do come here for the milk and birds’ nest tarts if you like milky, eggy fillings. Best when it’s served hot.

San Hou Lei 新好利咖啡店
Rua de Regedor 13 & 14,
Taipa, Macau

The most famous eatery serving Pork Chop Buns is of course Tai Lei Loi Kei in Taipa. Even though they are open throughout the day, the famous buns are only served from 3pm onwards until they’re sold out (which is often within the first two hours). Usually by 2:40 onwards, the line will have started forming and within 10 minutes, it has begun to wrap itself around the restaurant outside, spilling unto the square.

Found the place easily by 2:30pm and even though I knew that the buns start selling at 3pm, I decided to take a seat inside as I spotted people having pork chop buns. But those were merely Polo pork chop buns, where pork chop were sandwiched in polo baos, or Pineapple Buns. The famous ones were still being prepared and only 300 pieces were available for sale per day. So sat down and sipped away at my Lemon tea. At around 2:45pm, the waiters go around telling patrons that the queue has started and at least one person from each table would go join the queue immediately. I was quite lucky as I was seated inside, and one of the senior waitresses asked me to stand at the start of the line so I got to have the first pork chop bun of the day. Lol.

Macau's pork bun

Tai Lei Loi Kei’s first pork chop bun of the day in all its glory. Hehe. The pork chop is reputed to be marinated in a house special and pan fried in its own juice to retain the taste. But it was the bun that I loved. Warm, lightly dusted and chewy to bite, it was divine. As for the pork chop, it was juicy and tasty, but yet I preferred the taste of the one I tasted in Kam Ma Lon earlier, which also happened to be the first pork chop bun I had in Macau. Ah, perhaps it’s all in the memory of falling in love with this snack for the first time…

But whatever it is, getting a pork chop bun at Tai Lei Loi Kei is quite the experience. It was actually quite fun watching the triumphant and anxious expressions of those who managed to get hold of the brown paper bags (in which all pork chop buns were wrapped in, regardless if you were eating in or taking away) and those still in line respectively. We wanted to stay until all the buns sold out initially but decided to give up our table to the waiting crowd instead. And as we left, I still chuckled at the sight of people seated at the benches around the square, each clutching a brown paper bag and happily digging in…

Tai Lei Loi Kei 大利來記咖啡室
Largo Governador Tamagnini Barbosa,
Taipa, Macau.
Open :6:30am – 6pm

other reviews;
oh sirin
eat. travel. eat!

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Macau Local Eats

Work is truly getting the better of me. But the great thing about being in another town for work is that my evenings are not occupied with errands and house chores… hehe. So another long overdue post on Macau… something on the local food this round.

Read about this place in Precious Pea’s and decided to look for it since it’s somewhat near where we were staying. It wasn’t difficult to locate despite being a bit hidden. The ladies manning the stall were doing brisk business and we quickly placed our order and sat down. From my stool, could see one of them busy snipping away at the thin rice sheets with her scissors. Apart from chee cheong fun, with or without siew mai (pork dumplings), there’s also plain porridge with gingko bits in them. Simple but hearty fare to start the day.

The plain chee cheong fun with all the sauces; a dash of oil, some sweet sauce, chilli, mustard, peanut sauce and lastly, sesame seeds. The sauces does make a very interesting combination for the tastebuds, and the rice rolls itself, silky soft despite being rolled too thickly together.

The one with siew mai wasn’t really exciting though coz the pork dumpling was too starchy and didn’t have the bouncy texture of fresh prawns and minced meat that I prefer. Furthermore the rice rolls were no different to the plain version, so I think it’s better to stick with the plain version instead.

As every local dining here had a bowl of this, we decided to follow suit. Very fine rice gruel with gingko bits which slid down the throat easily but was a tad too plain in comparison to what we’re used to. But it was a nice change indeed.

CCF Stall
Patio Do Cotovelo (德隆新街)
Directions here.


We were walking towards A Ma Temple when we took a quick detour into a local restaurant to have a quick bite to line our tummies. It was one of those places where the locals went to to catch up on each other’s news and discuss horse races. Hehe. Not wanting to overdo it, we only ordered a pot of tea and two dishes.

Steamed “Ma Tau” Fish. Not sure what it is exactly, but highly recommended by the lady proprietor as they don’t have this all the time. Very fresh indeed, and the texture of the flesh was firm and sweet. Loved the simplicity of the dish.

Steamed pork ribs. Pretty alright.

Overall, simple fare but interesting to soak in the local’s makan habits. 🙂

Keng Kei
Praca de ponte e horta

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A Lorcha, Macau.

I have heard of A Lorcha even before I arrived in Macau. Reputed to be one of the best Portugeuse/Macanese restaurants in Macau, one had to make a reservation to get a table. “A Lorcha” actually means a light Chinese sailing vessel, combining the best of both Chinese and European influences as it looks the latter, but is rigged like a Chinese junk. We spotted the restaurant with its sailing vessel illustrations as we were walking from our hotel towards A-Ma Temple and decided to try our luck. As it was already past lunch hour, we managed to get a table after a very short wait. And every table in the tiny restaurant was filled and the chatter of conversation was all we could hear.

The interior is a bit tight, but very cosy. And as we were one of the late lunchers, we managed to get a glimpse of an empty restaurant as we were leaving.

The complimentary bread rolls were frankly, quite a delight. Served warm, it was crusty yet pillowy-soft inside, it was perfect to mop up any sauces of any dish.

We had a salad to share and it was drenched in olive oil, which reminds me of the yummy Greek salads my uni housemate used to make. Generous amounts of lettuce, tomatoes, cucumbers, onions and olives maketh the crisp and fresh salad.

We had a portion of clams in white wine and I enjoyed dipping the bread into the broth. Bit too much parsley for a non-lover like me but still tasty with the sweetness of the clams.

Seeing how Bacalhau dishes is typically Portuguese, decided to try that. Bacalhau is normally referred to salt cod, or rather cod fish which has been dried and re-hydrated before being cooked. Served with a side serving of fresh salad and boiled spud, the fish was also topped with garlic slices. The fish itself still retained some of its saltiness, which was balanced by the potato therefore shedding light on the reason why the potato is used as a common accompaniment to the fish. The taste can be a tad strong if it’s your first time, so ordering the codfish cakes (bolinhos de bacalhau) would probably be a gentler introduction to the salt cod.

It was a really filling meal and we didn’t get to try other Portuguese favourites that were highly recommended such as the African chicken, or Rissois de Camarao (crescent-shaped shrimp parcels) etc. so another visit? Hehe. That seems to be my favourite line for Macau these days…

A Lorcha 船屋葡國餐廳
289, Rua do Almirante Sergio
Open: Wed-Mon 12:30-3pm and 6:30-11pm

other reviews;
oh sirin…eating out loud
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Cheong Kei Noodles, Macau.

One of the most picturesque streets in Macau, imo is Rua De Felicidade or Happiness Street. Once the red light district, it’s now more a food street esp. with the battle of the bakeries going on there. Hehe, of course the most famous of them all is Kok Kei which is constantly thronged by tourists.

Cheong Kei is another of those establishments that had a queue on the street. Open in the 1950s, it’s rather unpretentious and probably looked the same as it did when it opened fifty years ago. A few booths and tables inside, and the noodle cooking area near the door.

A quick look around once we were seated told us the signature dishes of this place. A must have is the dry tossed noodles with shrimp roe (虾子捞面). The noodles are still handmade by their master chef using a bamboo pole. This traditional method is said to be the best way to make noodles with a springy consistency as the force set on the dough helps it to retain the dense and chewy nature.

True enough, the texture of the noodles was just that. Springy and eggy. Portions were rather small though but we didn’t mind as we had other food in mind. Hehe.

Another must try is the deep fried dace fish balls (炸鲮鱼球). Served with a slightly sourish and salty fermented clam dip. The dace balls were really good! Crunchy on the outside yet juicy and bouncy. Every bite was a delight and there’s no trace of fishiness. The abundance of fish used is apparent as we could spot flecks of silver, i.e the skin in the fishball itself. The dip took a bit of getting used to though as we Malaysians prefer spicier dips. Still I enjoyed this dish immensely.

We also shared a portion of dumplings, or sui kow which were alright, but not as memorable as the other dishes. Still thumbs up for size and the amount of ingredients use in the filling.

Loja Sopa De Fita Cheong Kei 祥记面家
68, Rua da Felicidade,
Open: 12pm – 1am

other reviews;
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Hui Lau Shan, Egg Tarts etc. in Hong Kong.

Bet the HK posts are starting to tire you all so I am going to start lumping a couple of co-related ones together to speed things up. So this post is going to be on the sweet stuff i.e. the famous dessert chain Hui Lau Shan and egg tarts.

I’m sure many of you have already heard about Hui Lau Shan, one of Hong Kong’s most well-known dessert chains. They feature heavily on mango desserts and is actually the first thing I ate in Hong Kong! We were stepping off the ferry terminal in Kowloon when we spotted one of their booths. And before we left Hong Kong, we stepped into another branch in Mongkok to have another serving.

Their house specialty is the Mango Pudding in Mango Juice with Extra Mango ( 芒果神冰@HKD 30) as pictured above. I had the cup dessert, Coconut Noodle with Extra Mango (多芒捞河 @ HKD 30). Their mango pudding and mango ice cream truly is sublime. The wobbly mango has chunks of mango in it and is not overly sweet. And the mango ice cream is truly ❤ at first bite. Made from frozen mango puree, it’s pure mango at its best. I liked the coconut noodles too, as they were silky and smooth, but I couldn’t taste much of the coconut. Still, it was very compatible with the sweetness of the fresh mango fruit.

On my second visit, I chose the Mando Pudding with Pomelo & Mango (杨支金捞布丁 @ HKD32), which is combination of my favourite HK dessert, the Mango Pomelo dessert (杨枝甘露) and my favourite HLS items, the mango pudding and mango ice cream. Truly a wonderful combination. Indulgent and perfect.

Apart from mango desserts, HLS also does other hot desserts including those with bird’s nest. This is Stewed Egg with Bird’s Nest (燕窝炖蛋 @ HKD 25). Although bird’s nest is generally tasteless, it has a slight egg white aftertaste so when paired with stewed egg, this dessert ended up being a tad too eggy for my liking. But I did remember that it was very silky in texture.

Hui Lau Shan 许留山 (www)
Located all over HK. Check website for add.

other reviews;
pink parisian
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Another Hong Kong dessert that I meant to try was the egg tart (蛋撻). The famous one is from this old school bakery in Lyndhurst Terrace, Central. Having been on the same street for over 50 years, it garnered much fame as being the favourite of last governor Chris Patten and also over it’s temporary closure due to rental issues.

The egg tarts in its enclosure was a sight to behold. Rows of golden babies, so very tempting. At HKD 5 each, slightly cheaper than some of its Portuguese cousins in Macau.

The humble egg tart in all its glory. Instead of a flaky crust, Tai Cheong’s version is akin to a shortcrust cookie crust. The yellow, wobbly custard centre is warm and eggy, without being too sweet. And it held its shape despite being soft to bite. Just sublime.

Tai Cheong Bakery 泰昌餅家 (www)
35, Lyndhurst Terrace,
Central, Hong Kong.

other reviews;
ho chiak
mymakanplace (article originally by The Star)

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