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Macau - Egg tarts from Lord Stow's, Coloane Village

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This creamy, delicious Macanese take on the Portuguese pastéis de nata is a must-have when one visits Macau. And the name oft-mentioned in Macau when one talks about Portuguese egg tarts must be Lord Stow's Bakery in the tiny village of Coloane.

Served hot from the ovens, the flaky, buttery pastry combined well with the creamy-rich custard. Lord Stow's version is not overly-sweet like some renditions one gets elsewhere. Copycats about all over Macau and neighbouring Hong Kong, but Lord Stow's stood out with the smooth, delicate texture of its custard.

Address
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Lord Stow's Bakery
1 Rua Da Tassara
Coloane Town Square
Macau

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  1. The pasteis de Belem in Macau taste even better than those I tried in Belem, Portugal. Next time when you're in Macau, try Margaret's at Avenida de Almeida Ribeiro. It's in a back alley but worth the find. Just walk from Lisboa casino towards Leal Senado, about 200 meters.

    1. ....and I would say the Lord Stows in Macau are better than those from Lord Stow in HK.

      6 Replies
      1. re: PhilD

        True - I also had Lord Stow's from EXpresso Café (photo below) at the Excelsior Hotel in Causeway Bay, HK. It was good, but somehow did not seem as good as the ones I got from Coloane Village. And I'd thought it was just my imagination!

         
        1. re: klyeoh

          Do you think they maybe shipped in so are not as fresh - just reheated.

          1. re: PhilD

            Very likely - re-heating does change the constitution of the baked goods a bit.

            Next time I'm in Macau. I'll have to try the ones from Lord Stow's main competitor, Margaret's.

            1. re: klyeoh

              never been to the one in macau, but i still like the lord stow's in HK....they're pretty delicious

          2. re: klyeoh

            Agree. They're still pretty damn good, though!

            1. re: Uncle Yabai

              Hate to break it to y'all, but the best egg tarts I've had ever were at the Club Lusitano, a couple of weeks back. Man, those were killer. They were smaller, which meant the ratio of flaky dough to custard was higher, providing them with just the right oomph to eat them in one bite...