For our travel itinerary, please click here.
This will mark the end of our Hong Kong & Macau posts. I will find some time to upload a HK/Macau makan list at the side bar. Just keep a look out for it.
We stayed at Taipa Village for the final leg of our trip. Unlike Macau Island, Taipa Village still functions on a daily basis, enabling us to experience everyday local life.
We woke up really early in the morning and after freshened up, we were looking for a proper place to cure our hunger pangs. We stumbled upon Cafe Mun Kor, a small, casual off the beaten path cafe where the locals go.
Just like Hong Kong’s milk tea, Macau style milk tea is in a class of its own.
Zhu Zai Bao 豬仔包(little piggy bun) with ham and cheese. Don’t worry, no pigs were harm in the process. The bun was named so because of the resemblance to a piglet. Unlike the basic soft white sandwich bread, the bun was chewy with a subtle, sweet flavor.
The unpretentious french toast topped with a huge slab of butter and drizzled with honey was beautiful and delicious!
Macanese House Museum which displays period furnishings of Chinese and European styles and mementoes of Macanese life at the time.
cute school kids
four faced buddha
We then walked for a good 20 minutes to Venetian Macau, a luxury hotel and casino resort in Macau owned by the Las Vegas Sands corporation.The weather was perfect and our walk was a very pretty one, through the multi-hued buildings with stained walls and peeling paint.
Won some lunch money and off we went to look for food. Our first stop was Serrdura, located just opposite cafe tai lei loi kee (the famous pork chop bun place).
Portuguese Egg Tart (MOP 10 for 3). so so only.
Ice Fire Saw Dust Pudding 木糠布甸蛋糕 (MOP 20). Saw Dust Pudding aka Serradura is actually a layered chilled dessert made up of a sweetened, vanilla whipped cream and crushed biscuits. I still prefer saw dust puddings from Mok Yi Kee (scroll down) than this artsy fancy version.
Rua do Cunha (官也街) is a narrow street in Vila da Taipa, the town centre of Taipa island. This is also a must visit place, with a few famous eateries and souvenir shop along the street.
Gelatina Mok Yi Kei, a corner shop at the end of Rua Do Cunha is famous for their durian ice cream and sawdust pudding.
The sawdust pudding (MOP 10) looks like a chiffon sponge cake, but it is soft and creamy and the crumbs added a nice crunch to it.
Their signature durian ice cream (MOP 10) is very good indeed! Rich and creamy with some durian pulps, it will send any durian lovers to heaven!
Gelatina Mok Yi Kei
9A Rua do Cunha +853 6669 5194
Another restaurant in my must try list is Seng Cheong. Just a few steps away from Mok Yi Kei, Seng Cheong is always buzzing with activities. A good sign nonetheless
macau beer (MOP 18)
We ordered the signature dish, Water Crab Porridge (水蟹粥) that costs a whopping MOP90 for a small portion. Not cheap but it was totally worth it. The silky smooth porridge was rich in flavor with the original sweet taste of the fresh crabs intact.
28-30 Rua do Cunha +853 2882 7127
Anyone with a hankering for a souvenir can drop by Fong Kei for their “Yuk Chit Sou”, cookies with bits of dried meat. The taste is very close to our very own “Kai Zai Beng”. Very addictive stuff!
14 Rua do Cunha +853 2882 7142
Amago, a portuguese restaurant that comes highly recommended by our Hong Kong friends.
Unfortunately we had to give it a miss because they operate for only four hours a day and close on every Wednesdays. If you guys are planning for a visit here, remember to call and make a reservation beforehand to avoid disappointment.
Pork chop bun is, by all means, one of Macau’s most popular snacks. So our last stop before flying home is Cafe Tai Lei Loi Kei. We were there early before the crowd slowly forming and occupied every nooks and crooks of the restaurant.
Freshly baked pork chop bun available every day at 3pm. They do serve another “normal” variation of pork chop bun with soft bun instead of their freshly made chewy bun before 3pm.
By 2.45pm, the waiter started urging us to start queueing up. Everyone just ran towards the counter inside the restaurant, I was slow by 1 minute and ended up waiting for a good 20 minutes for my turn T_____T.
What makes the pork chop buns at Café Tai Lei Loi Kei so special is that they are pan fried in their own juice and the shop’s specially prepared marinate sauce. Sandwiched between the freshly baked bun, it doesn’t need any dressing, sauces or crisp green. The bun is lightly crisp on the outside and very soft and chewy on the inside. However, the pork chop bun is best eaten fresh because I tapao-ed two back to Malaysia and the buns have hardened.
Spicy Fish Bun. OK-lar.
Tai Lei Loi Kei 大利來記咖啡室
Largo Governador Tamagnini Barbosa,
Open :6:30am – 6pm
Finally, our HK & Macau food post is coming to an end. Zai Jian!
If you guys need any help help in planning your itenenery, please email me at kampungboycitygal[at]gmail[dot]com. I will try my best to assit!