Like the Pork Chop Bun, the Portuguese Egg Tart is another of Macau's iconic eats. It has been blogged to death, but most bloggers boil it down to 3 main sources for Egg Tart Heaven - the legendary Lord Stow's Bakery in Coloane island, Margaret's Cafe in Nam Van area, and Koi Kei Bakeries which have countless outlets on the main island. Lord Stow's was actually started by an Englishman Andrew Stow in the late 1900s, and was said to have invented the Macau version of egg tart that is popular now.
We did not have the chance to go to Coloane Island as it was a bit out of town, but did manage to sample quite a few egg tarts around Macau island. The typical Macau Egg Tart has a pastry base that is very flaky, and the egg custard filling is very rich and creamy, with a very strong eggy taste. The good ones have a very light flaky pastry that just serves to carry the egg custard, and the caramelized top adds a more complex flavour to the whole package. The best ones we had were from Koi Kei Bakery. Absolutely delicious !
Around Macau there are also many small bakeries making all kinds of small baked goods. We found this little bakery near our hotel, and they were selling egg tarts which are similar to the ones we are used to in Malaysia. These have a pie crust pastry, and a more custardy filling then the Portuguese ones. They are also very good.
We did not have the chance to go to Coloane Island as it was a bit out of town, but did manage to sample quite a few egg tarts around Macau island. The typical Macau Egg Tart has a pastry base that is very flaky, and the egg custard filling is very rich and creamy, with a very strong eggy taste. The good ones have a very light flaky pastry that just serves to carry the egg custard, and the caramelized top adds a more complex flavour to the whole package. The best ones we had were from Koi Kei Bakery. Absolutely delicious !
Around Macau there are also many small bakeries making all kinds of small baked goods. We found this little bakery near our hotel, and they were selling egg tarts which are similar to the ones we are used to in Malaysia. These have a pie crust pastry, and a more custardy filling then the Portuguese ones. They are also very good.
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