Sunday morning. After a long night at the Lusofonia festival, we started the day in search of some local, comfort food.
We didn’t have to go very far. From our hotel on the Cotai Strip, we took a cab to the sleepy fishing village of Coloane. The cabbie dropped us off at the town square and we strolled into Lord Stowe’s bakery.
The bakery doesn’t look like much but this is the hallowed ground where Englishman Andrew Stowe recreated the Portuguese pasteis de nata (egg tart pastry) in the late-80s. And like they say, the rest is history.
Thousands of pieces of the world famous pastry are baked here every morning.
We stood in line and watched as the bakery employees rushed to prepare the day’s orders. We bought a box of egg tarts and found a cozy bench on the promenade to savour the delicacy.
One bite and I was in pastry heaven! The flaky pastry just melted, making way for the custard filling which was light and oh-so-tantalizingly sweet. The torching of the crust gave it a delicious, caramelized flavour. I would make a trip to Macau just for this!
‘Lord’ Andrew Stow is no longer around but I’m sure he is smiling among the stars whenever an egg tart rookie lands at his bakery’s doorstep.
With our craving (and curiosity) satiated, we walked along Coloane’s quaint promenade, admiring the old-world houses and the rustic mosaic designs on the pavement. Coloane is a beautiful fusion of Chinese and Portuguese influences, symbolic of today’s Macanese society.
Soon, it was lunchtime and there was only one place to go. We took a cab to Hac Sa beach (black sand beach) and headed to Fernando’s, the Portuguese eatery that has become a Macau landmark. While we waited for a table to become available, we sat in the garden area sipping sangria and enjoying the homely atmosphere.
Once seated inside, hubby had a tough time deciding what to order from the elaborate menu. While we debated our choices, a basket of freshly baked bread (pao) was placed on our table. The aroma of the hot pao made us salivate.
Hubby would have loved to sample the entire menu but settled for the suckling, chorizo and beef stew.
A serving of scrumptious Malasadas (or Portuguese donuts) rounded up this divine meal.
With a weekend well-spent, it was time to leave Macau. A few hours hours later, we boarded a speedboat and made our way to Hong Kong, the city of skyscrapers.