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DAVE TACON CHOMPS HIS WAY AROUND THE FORMER
PORTUGUESE OUTPOST FOR THE BEST EGG PASTRY
ooohh
egg tarts
galore
DAVE’S
TOP FIVE
1
LORD STOW’S
BAKERY
1 Rua do Tassara, Coloane
Village; lordstow.com
Macau’s Portuguese egg tarts
truly became a phenomenon
starting in 1989, when
Englishman Andrew Stow
added cream to his custard
mixture at a bakery in Coloane.
2
MARGARET’S CAFÉ E
NATA
17ARua AlmCosta
Cabral, Avenida de
Almeida Ribeiro
Even locals find it hard to
distinguish between Lord Stow’s
creations and the ones here,
baked by the late Englishman’s
former wife, Margaret Wong.
Arrive early or be prepared to
wait. Opens at 6.30am.
3
ESTABELECIMENTO
DE COMIDAS “SAN
HOU LEI”
14-13 Ruo do Regedor,
Taipa
Beyond a mean Portuguese
egg tart, this bakery serves up
a lighter, pure yellow Macanese
version, a milky white “bird’s
nest” tart and a sweet, moist
coconut tart.
4
CUPPACOFFEE
BAKERY & COFFEE
HOUSE
Rua FernaoMendes Pinto,
104 - 106 Taipa
Try the Espresso e Nara coffee-
and-tart combo.
5
PASTELARIA
KOI KEI
If you’re pressed for time, grab
an egg tart on the run at any of
the dozen outlets in this famed
Macanese chain.
The great Macau
egg tart challenge
Eating a piping hot Portuguese egg
tart is one of the essential experiences
for any visitor to Macau. While their
history doesn
’
t date back quite as far
as the iconic, 400-year-old Ruins of
St Paul’s, these flaky cups of buttery,
creamy goodness have their origins
in the monasteries and convents of
17th-century Lisbon. At the time, egg
whites where commonly used to starch
the gowns of monks and nuns. Left over
egg yolks were used to make pastries
and cakes, which evolved into egg tarts.
Portuguese egg tarts have since spread
beyond Portugal and its former colonies
to become a delicacy enjoyed worldwide.
An egg tart from Pastelaria Koi Kei; top, from
left: freshly baked egg tarts at Lord Stow’s
Bakery; customers queueing at Margaret’s Café
e Nata; Margaret Wong, former wife of the late
Andrew Stow, founder of Lord Stow’s