I’ve been to HongKong on several occasions, but my stupidity of not taking a side trip to Macau hits me hard this very minute.
These are just two of the reasons why Macau is perceived as a place for fascinating gastronomic adventure:
Lord Stow’s Bakery egg tarts
Lord Stow’s egg tarts have become synonymous to Macau where they originated. According to their website, the original Lord Stow’s Bakery was established by Englishman Andrew Stow in Coloane Island, Macau, in the late 1980’s. An industrial pharmacist, Andrew Stow created the recipe after being inspired by the Portuguese egg tarts called Pastéis de Belém in Lisbon. Luckily, we have Lord Stow’s shops in Manila. If I’m not mistaken, the first Lord Stow’s in the Philippines is at the Park Square — where I had my initial taste of its famous egg tarts a decade ago. When in Manila, the Lord Stow in Binondo is more convenient for me.
Unlike other egg tarts in Chinese dim sum places or bakeries, the custard is creamier, less sweet, and the color is a faint shade of yellow, with a pastry that’s soft and flaky. The size is larger too. Complements coffee or tea perfectly .
Koi Kei Bakery almond cookies with black sesame
A friend gifted us with a box of almond cookies with sesame seeds from Koi Kei Bakery, a popular bakery in Macau with humble beginnings. To date, it has several branches in Macau and HongKong.
I happen to love almond cookies. My mom brings home several boxes bought from some Asian store in LA. You know, those kind in pink boxes. The cookies from Koi Kei seem gourmetish when compared to the ones from LA. Each cookie is individually wrapped, so it tastes as if fresh from the bakery. Besides being dainty, the slight toasted flavor and crisp and crumbly texture set this delicacy apart. The black sesame seeds lends an interesting twist.
Like Lord Stow’s, Koi Kei is a popular tourist spot in Macau. Tourists line up for their crunchy peanuts, egg tart version and other specialties.
Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2012