For our travel itinerary, please click here.
If you happen to visit Macau, head over to Rua Da Felicidade (Fook Long San Kai) where you can find Macau’s food at it’s best!
The architecture of these building is amazing which one will see as you stroll along this street.
Our third meal of the day – Cheung Kei Noodle House.
Family-owned for many many years, Cheung Kei has earned acclaim for its old-world charm and outstanding hand made wantan noodles.
Poached Fish Skin. I hate eating fish skin, because it is slimy and fishy but I’m totally in love with Cheong Kei’s poached fish skin! It was crunchy like softened cartilage. Flavored with ginger, shallots and a dash of soy sauce, I was surprised that it doesn’t have a fishy smell at all.
Har Zi Lo Meen 蝦籽撈麵. Har Zi is actually processed prawn roe which offers an intense explosion of flavor when eaten. Tossed together with Cheung Kei’s springy hand made wantan noodles, it brings a little taste of heaven in every bite!
Deep Fried Mace Balls. Coated with rice crackers and deep fried till golden brown, the mace balls were springy and flavorful.
The mace balls were served with some pungent concoction of oyster and chinese wine. We avoided it like the plague!
68 (Gr. Floor), Rua Da Felicidade, Macau
Rua Da Felicidade is also the place to be if you fancy thick, fibrous shark’s fin soup. One of them is “Chi Hak”, such a catchy name huh?
We went to Tim Fatt Sharkfin House for our cheap fix. For only MOP 20, you can get a decent bowl of “won zai chi”.
Like any other “fehmes” restaurants in Hong Kong/Macau, patrons are charged on a “per pax” basis.
Patrons place their orders according to the price list. We had two 35s (MOP 35) with thick fillets of shark fin but the soup was nothing spectacular.
添發碗仔翅美食 Tim Fatt Sharkfin House
18 (Gr. Floor), Rua Da Felicidade, Macau
Dinner was at Wong Chi Kei, an old name synonymous to wantan noodles in Macau.
Though not as good as Cheng Kei’s wantan noodles, Wong Chi Kei’s version is still pretty decent.
Wong Chi Kei’s sui kows stole the limelight from their star items. These gigantic sui kows were filled with minced meat, prawns, carrots and water chesnuts that offer a myriad of textures and flavors.
Wong Chi Kei 黃枝記粥麵
Travessa de Cinco de Outubro 51, R/C, Macau (at Senado Square, across McDonald’s)
+853 2892 2271
Senado Square (Largo Do Senado), at night.
Our last stop of the day was Margaret’s Cafe (according to James, it’s somewhere at a backlane, off Avenida de D. Joao IV. From a main crossroads with traffic lights before you reach Grand Lisboa casino, coming from Largo do Senado’s direction, you’ll notice the small signboard pointing to this cafe on your left)
We managed to get hold of the last three Portuguese Tarts, where we lugged into the casino (ops) before bringing it back to our hotel. Most of my friends commented that Lord Stow Bakery‘s portuguese tarts fare better but it is located at the faraway Coloane. Maybe you guys can try it out (and dabao it back ;p). At least I felt contended with Margaret Cafe’s delicious lil’ tarts :).
We continued walking (gosh, we have been walking whole day) towards the southern end of the Macau peninsula that lies a number of large casinos and hotels – Old Lisboa, Grand Lisboa, etc. On the contrary, across the road from all these big names, a handful of pawn shops are seen operating.
Grand Lisboa (.gif file)
We then took a bus back to Best Western Taipa Hotel (RM 200 a night) at Taipa Village.
The room is pretty decent for the price that we paid for. However, if you wish to stay closer to the city / Macau Island, Best Western Taipa is not a good choice.
That’s all for our lil’ food excursion around Macau Island. Next up: Taipa Village, the finale of our HK/Macau trip.
This Wong Chi Kei’s sui kows really makes me drool!
Nice nice nice!!! Now am so tempted to book a short trip to Macau again when am back to KL in Jan. Hmmm..should i??
dear.. are those wanton noodles in soup called “sai yong”. So tempted to try those after watching that TVB drama.. haha
and I love your night shots of Macau. The beauty of Macau’s casino.. ooo
oh.. and the gif file too 🙂 lovely!
fish skin??????? @@ i dun like fish skin though my mum keeps telling me how good they are for our skin
the Har Zi Lo Meen 蝦籽撈麵 can be sampled at Chef Choi KL! It’s the bomb.. Love the coke moment!
hello, may i know what model of cam and lens u use?
hi sue, we r using canon eos 450d with kit lens. 🙂
gosh!by looking at your post i wish i had stayed there longer to get all the great food. only was there for the day trip..:(
hmmm…i oso goin to macau,zhuhai n hk tis weekend..same as u 6days 5nights ohhh…
come n do some research here~~~!take ur note lahhhhhh~!tqtq
Enjoy your trip! Have a nice day.
i’m tempted to go again lah ….. seeing your posts.
the cheong kei noodles was indeed better than WCK’s, for the latter’s
reeked of alkaline taste.
and yeah, Lord Stow’s really very far off ……
love your macau post.. i went to most places that you visited as well..
Hi there! How much do you roughly spend for one person on this Hong Kong & Macau trip? Inclduing air tickets, accmodation, food and expenses? 🙂 Thank you Thank you!
hi benedict. we spent about 2k per person. coz aa light is only 250. haha i have only the makan list with me, the rest is impromptu 😀
I’m also booked best western hotel. Do u mind to tell me which bus to travel from and to? When u leave hotel till venetian, all by walking? Is it far? Thanks…
Not sure about the bus number, but it’s better to ask the bus driver b4 u hop into the bus. the route names are crazy.
yeah, we walked, it’s quite far, but we made a lot of pit stops along the way, so its ok. if ur going straight, better to take a cab/taxi
Hi. Planning to go HK & Macau, can we use HK $ in Macau? Cos only go for a day, I dont wanna change Macau currency! Thanks
hi actually they prefer hkd 🙂
I personally prefer the Margaret’s Portuguese Tarts over Lord Stow’s version. Do you know they used to be Husbands and Wives? Amazing!
The Margaret’s version have a much eggier content, but a little smaller but thicker in size.
The Lord Stow’s version is much more milkier, but has a less burnt pastry crust.
Perhaps each to their own? : ) I think I prefer more egginess and a better caramelisation!
.-= HK Epicurus´s last blog ..Laduree @ Joyce – ♕♕♕♕ =-.
haha seriously? that’s pretty…intriguing…so who stole whose recipe??
thanks, so I can totally strike Lord Stow off my list 🙂
Yeh its a funny situation!
Lord Stow is supposed to be a British too. And even though Macau was once ruled by Portugal, no natives imported the original Pastel de Nata tart. So this British decided to make his own version haha, but it actually is a hybrid between the real Portuguese one and the HK Egg Tart! weird 😀 And then, the not so amicable break up between the couple haha! 😛
.-= HK Epicurus´s last blog ..Laduree @ Joyce – ♕♕♕♕ =-.