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Dec 4, 2008 10:09 AM

Leaving HK to Macau in 7 hours!!!

Hey everyone,

continuing from the Michelin thread here as it was getting non Michelin related.

M_Gomez, you said "One tip: if you must have Macanese-style Chinese food - do go to Old Neptune in the Venetian. It's actually an offshoot of the old Macanese favorite, Lou Kei, and offers the same menu." can you give me more details on Lou Kei, I can't seem to find anything except 老記粥麵 which doens't seem very popular...

FourSeasons, you said "rab porridge, that is served in a hole in the wall restaurant at the alley of the Food Street. You can identify the restaurant easily as there are many photos and news clips of celebrities and politicians who visited the shop on its window" any chance you're referring to:
誠昌飯店 Casa de Pasto Seng Choeng or
氹仔峰景餐廳 Restaurante Bee Vee or
銀禧麵家 Loja de Sopa de Fitas An Hei or
皇冠小館 ?


I've decided not to eat at Il Teatro or Al Fonso but rather try the chow-favorite Da Domenico in HK


I got recommended these restaurants:

1) coconut ice cream @ 洪馨
2) Santos restaurant (seems like Chinese-Portugese compared to Fernando's Portugese)
3) Cow eye balls (yes you read right...) @ 楊六記
4) shrimp roe noodles @ 祥記
5) Coffee @ 強記咖啡

anyone been to the above?



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  1. Lou Kei is in Fai Chi Kei, north Macau. Oh dear, it's always someone who arranges for us to go there so I don't really know the address. Maybe if you stop by the Macau Tourism office at Leal Senado, they can give you more details - Lou Kei has been a stalwart in Macau for decades. You can also catch their bamboo-pressed noodles, cooked with crab meat at the "new" Old Neptune.

    Wish I can be more help - I only started writing to Chowhound because I saw Michelin HK & Macau being discussed. Eating is all I can do well, I'm afraid. But I must tell you that, of all the Western restaurants in HK, I only find L'Atelier de Joel Robuchon and Caprice's food tasty - and I'm not saying this just because you work in L'Atelier, but I'm sure other Chowhound contributors would have said the same. The others are all just "okay".

    Whilst you are in Macau, do check out Lord Stow's for their egg tarts - it's out in Coloane Beach, but well-worth a trip. Besides, taxis in Macau are quite reasonable & the distances are so small, really.

    1. Re Crab porridge, the one I tried is at 誠昌飯店.

      Re Portugese egg tart, Lord Stow's ex wife opened another Portugese egg tart shop at the Macau Peninsula in the downtown area. It is quite well known and popular too. I don't have the address but most Macaunese or taxi driver will know the place.

      Have a nice trip!

      1. hey M_Gomez, FourSeasons, thanks for your help, ended up staying 1 night and had a great time:

        Fernando's (worth going? Yes)
        Food is decent, roast suckling pig was tender and skin was well cracked ($130/quarter pig). Sardines were reasonable ($40 /2) and the roast bacalhau tasted authentic ($130/"serving"). The environment inside and the immediate areas of the restaurant was quite relaxing, nothing like the run-down or under-construction or flashing-lights parts of Macau, but the "black sand" beach is quite umm "black" so don't plan to walk along it for digestion. Food is comparable to to Ole in HK @ half the price so why not...
        Lord Stow vs Margaret's (worth going? Definitely for both)
        Lord Stow has the superior crust: the layers are flaky with nice butteryness in between layers, the crust snaps crisply and "easily" separates. Margaret's crusts are more dense and "tough", biting though the pastry requires force. The custard on the other hand is superior in Margarets with more eggyness and a better caramelized surface, Stow's was rather bland.
        洪馨 (worth going? Yes)
        They are a small shop selling coconuts but also makes coconut ice cream, it's more like a gelato, with not much cream but fine ice crystals. The sugar content is minimum but the coconutness is very strong. Very refreshing even on a cold winter's day. I don't know of any coconut gelatos in HK so yes it's worth going.
        保健牛奶 (worth going? Slightly)
        By far superior to 義順牛奶. Both the "ginger-coagulated milk" and the "double skinned milk" was extremely rich in lactose, but the textures were light and not "thick". The ginger was coagulated on demand and so the curds were nicely soft. The double skins was nice maillard on the surface, with suitable thickness. Similar quality to Australian Milk Company, so no real reason to go.
        Robuchon a Galeria (worth going? Definitely)
        Definitely 3 Michelin stars worthy, we had a 20 course tasting, of which 6 were white truffled, yes definite gluttony.
        三元粥品 (worth going? Slightly)
        We had pork balls+fish+raw egg and beef balls+pork liver. The pork balls were excellent, with a rillette rather than a quennelle texture, the beef balls were good too but not as excellent compared to the pork. The best congee in Macau no doubt but nothing special compared to HK.
        強記咖啡 @營地街市 @新馬路 (worth going? Slightly)
        When you're walking down 新馬路 (yes eventually you will be there), and need a 'fix, then instead of starbucks you can try 強記咖啡. The coffee beans are boiled whole (not grounded) in a ceramic pot, yielding a surprisingly fragrant and non sour beverage. Not worth going just for it though.
        祥記 (worth going? Slightly)
        Prawn roe are very nicely roasted but lack the flavours of prawn roe, rather it added "smokyness" to the noodles instead of roe. The noodles itself were alright but not comparable to HK's famous ones. The 炸鯪魚球 was quite actually, similar to Lau Fu Gay in Central.
        大利來記(worth going? Yes)
        A game of expectations here: the bread is worse than ordinary, it's pre baked then toasted in the oven at 3pm, not crispy not yeasty not tender and not gluton-y. The pork chop though is excellent: a whole 1.5 cm thick, bone-in, well brined and full of Maillard browning. No queueing needed if you order a pork chop bun (ordinary bun) or even a pork chop "pineapple" bun =)

        For those who still wanna queue up, arrive at 2:30 and take a seat inside the restaurant (most seats are outside), tell the boss lady you're queuing for pork chop bun but will order a drink first. The queue starts inside the restaurant (where you're seating) so it takes <5sec for you to react and join the queue, which the boss lady starts at ~2:45)
        Santos (worth going? No)
        We went at 8pm Saturday night so it was busy, do not let them seat you upstairs, the room is small with no curtains so it is NOISY, not helped by the shouting of mainland/HK tourists. The duck rice "au pot" was a huge disappointment: the rice was precooked and simply warmed in the pot, the salamander was too weak to brown the surface, flavours were bland the dish tasted simply of chicken stock. The chorizo was of cheap quality and fried on an overheated pan, the Portuguese chicken was again pre cooked and simply slapped with sauce and warmed in the oven. Maybe it's Saturday night so they weren't cooking the usual way, maybe. For proper Portuguese go to La Lorcha or even Galo's.
        氹仔峰景 (worth going? No)
        We considered 誠昌飯店's 3 type of crab blend congee but it seemed very touristy and the service was known to be crap, 氹仔峰景 seems more like a "locals" place. But 峰景's congee only uses coral crab (whose meat isn't tasty) and the final product was rather bland ($90 for small pot, = 6 large bowls). The steamed eel was quite nice but expensive at $140. Service is good, but of no importance when the food is bad.

        That's it!

        8 Replies
        1. re: Sher.eats

          That is A LOT of food for a stay of just 1 night. Your metabolism rate must be quite fast...

          1. re: FourSeasons

            haha well we did walk around a lot =)

            1. re: Sher.eats

              You can say that again, Sher.eats!! My goodness - where do you put all that food?

              Sadly for me, I can only manage one place for lunch each time. I'd plan to, say, lunch at Galera a Robuchon, but will pop into A Lorcha for a quick "snack" with my friends, and feel sated for the rest of the day!

              1. re: M_Gomez

                first post ever. very solid stuff. just wanted to add my 2 bits on macau:

                1) try the french brasserie at the mgm. the anduille sausage with mash was excellent. and this coming from a guy who doesn't een really like it. i tried it at the best brasseries in paris, and i just couldn't eat it - too big and intestiny.

                2) fernando's is my favorite portugese in macau/cotai, because there are a few dishes that are the best. and most don't order it. try the pork ribs with a splash of lemon. awesome. and the beans are amazing - the ones with the pig ears & intestines to flavor it.

                1. re: schung

                  They have andouillette at the MGM? I'm soooooo there! Thanks, schung!

                  1. re: Peech

                    yes. and its a normal sized sausage (a good thing), unlike in paris where its the size of my forearm!

                  2. re: schung

                    Second the french brasserie at MGM, especially the lunch set is good value for money.

                    1. re: FourSeasons

                      oh 1 more thing, i just came back from no signboard seafood at the venetian. a big group of us tried everything, and it was very pricey. but the chili crab was the best i've ever had. and i don't even like chili crab. i prefer pepper crab. but i will defiitely go back and just order the chili crab with the bread to soak up the gravy. mmmmmm..

          2. try cafe tai lei loi kee for some pork chop buns. mmm... pork chop buns .You have to get there at like 2:45 because they start at 3:00 for pork chop buns. Now excuse me while I go off and dream about pork chop buns.

            (Pork chop buns are good. Period.)

            15 Replies
            1. re: alchung

              as I "reviewed" upthread, the bun is very standard, sub standard even. The pork chops are excellent and are available all day without waiting!

              1. re: Sher.eats

                the buns are what distinguishes this place. it is freshly baked, thick and chewy. i'm not a big bread guy, but even i noticed the quality.

                1. re: schung

                  when I ate there (saturday, day before the marathon) the buns were simply reheated in the oven (got picture to prove).

                  I bake my own sourdough so I should know...

                  1. re: Sher.eats

                    thats too bad. i was there between 2-3pm.. i think thats when they start serving. not sure if it gets stale after that. but anyway, mine were excellent.

                    1. re: schung

                      maybe it was special arrangements pre-marathon..i was first in line so...

                      1. re: Sher.eats

                        hmmm.. o well. personally, i like the pork chop bun at the macau ferry terminal in hk. the bread is more like a baguette. and it has onions in it. as mentioned, i'm not a big bread guy, and baguettes are much lighter. just needs to be super fresh.

                        1. re: schung

                          haa have to disagree with you again...

                          the pork chops at Tai Lei Loi are excellent because:
                          thick cut, a whole cm thick, prevents overcooking
                          bone in, extra flavour and chewy bits
                          brined, improves texture, juicyness and seasoning
                          non battered, the maillard is on the meat not the flour
                          rested, meats can't be eaten piping hot

                          my pics

                          and the prebaked buns...

                          1. re: Sher.eats

                            have you tried the pork chop bun on the 2nd floor of the macau ferry in hk across from the macdonalds? because it is bone in, cm thick, not battered, rested, but not sure if brined.

                            1. re: schung

                              yup, but the chop I had was only 5mm thick, pounded (meat tenderizer), not brined, and the oil temperature was too low, by the time the surface was brown the inside was dried out. It has a bit of the rib bone not not the whole L shaped bone "block" wasn't bad (all the other dishes were terrible), just nothing special..."macau restaurant" gave me the "jack of all trades, master of none" impression.....

                              1. re: Sher.eats

                                wow strange. oh well. mine was always ordered early morning as i prepare to get on the boat to macau to play golf. and it has always been quite good. anyway, thats the only thing i've tried at that restaurant. and it has always been takeaway, and munched on the boat.

                                1. re: schung

                                  haha when we're into this level of detail the mood of the chef really matters so that explains the difference...

                                  takeaway is smart though.

                                  nice to "meet" you =)

                            2. re: Sher.eats

                              btw, i can't open any of these links. dang

                              1. re: schung

                                here you go =)

                                forgotten to take an "autopsy" shot...

                                1. re: Sher.eats

                                  haha thx sher.eats! yup those are the ones i remember. definitely the pork chop was better, and the buns were more "meaty" here. anyway, good to "meet" you as well. u like how i did that? ;-)

                              2. re: Sher.eats

                                the chow hound server is not allowing me to open the link for some reason