Macao 🇲🇴

Among the egg tarts I tried in Macao, this one had the best crust, rich with buttery flavour and beautifully flaky. The custard filling, however, felt fairly standard, without the depth or fragrance to match the excellence of the pastry shell. Still, it was sweet and seemed to be the eggiest compared to the others.
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🚩Lord Stow's Bakery and Café The Londoner Store 安德魯餅店及咖啡店 倫敦人店, Shop 2113, 2/F The Londoner Macao, Cotai, Macao
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#LordStowsEggTart #安德魯蛋撻 #葡撻 #蛋挞 #LordStowsBakery #TheLondonerMacao #eggtart #mehmehMacao #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #foodMacao #Macaofood #澳门美食 #TheLondonerStore #安德魯餅店及咖啡店 #安德魯餅店 #安德魯 #澳門倫敦人 #TheParisian #TheVenetianMacao #澳門巴黎人 #澳門威尼斯人

It looked good at first glance but turned out a miss for me. The bun, though crisp, was too dry, and the big pork chop carried a greasy taste that did not match well with the bread. Without sauces like mayo or something to bind the flavors, it felt too plain to enjoy. I ate until I felt reflux coming on. I hardly waste food, but I could not finish the bun and ended up forcing myself to eat the pork chop separately. The bun itself was alright and crunchy, yet the combination made it tough for me to appreciate.

So pure and white, almost glowing in the bowl. The wrinkled top layer formed a delicate skin, lightly set on the surface. Beneath it lay a pudding that carried rich milkiness with balanced sweetness. The texture was soft, creamy, and wobbly, dissolving cleanly on the tongue. A simple dessert at first glance, yet its purity of flavour and the contrast between the tender skin and smooth body made it quietly luxurious.

After enjoying a tastisfying milk pudding, I wandered into the local casinos and treated myself to some free drinks. Hehe. At Wynn Macau, I was truly amazed by a spectacular five‑minute show that happens every hour. The Tree of Prosperity rises from the floor in a dazzling display of art, music, and illusion. Covered in 24‑karat gold and brass leaf, it celebrates the changing seasons with glittering grandeur. Standing there, I could not be more amazed. See liao, huat ah!

Double Skin Milk Pudding (Cold)(MOP 32)
So pure and white, almost glowing in the bowl. The wrinkled top layer formed a delicate skin, lightly set on the surface. Beneath it lay a pudding that carried rich milkiness with balanced sweetness. The texture was soft, creamy, and wobbly, dissolving cleanly on the tongue. A simple dessert at first glance, yet its purity of flavour and the contrast between the tender skin and smooth body made it quietly luxurious.

Bun with Pork Chop (MOP 30)
It looked good at first glance but turned out a miss for me. The bun, though crisp, was too dry, and the big pork chop carried a greasy taste that did not match well with the bread. Without sauces like mayo or something to bind the flavors, it felt too plain to enjoy. I ate until I felt reflux coming on. I hardly waste food, but I could not finish the bun and ended up forcing myself to eat the pork chop separately. The bun itself was alright and crunchy, yet the combination made it tough for me to appreciate.
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🚩Leitaria I Son, Yee Shun Milk Company 義順牛奶公司 (新馬路), 381 Av. de Almeida Ribeiro, Macao
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#MilkPudding #DoubleSkinMilkPudding #BunwithPorkChop #PorkChopBun #猪扒包 #凍馳名雙皮燉奶 #馳名雙皮燉奶 #雙皮燉奶 #雙皮奶 #mehmehMacao #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #foodMacao #Macaofood #澳门美食 #desserts #義順牛奶公司 #義順牛奶 #LeitariaISon #YeeShunMilkCompany

I liked the huge block of ice they placed in the cup, which kept the drink cold for a long time. The trade‑off was that the actual drink portion was quite little. Still, it was a very chilled and refreshing sweet drink to have after the dessert.

Fresh apple slices, caramel mascarpone cream, almond frangipane, sable tart. A piece of art that is pleasing to both the eye and the mouth. Fresh, finely cut apple slices were decorated over caramel mascarpone cream, almond frangipane, and sable tart, then sprinkled with gold flakes. This luscious dessert was truly lovely. The apple was naturally fresh, juicy, and crunchy. The cream tasted like toffee and was pleasantly sweet without being overwhelming, which allowed the fresh, juicy apple to shine in its natural flavour. The tart had a brittle yet crunchy texture that held the filling well.

I appreciated the staff for letting me take pictures of the desserts first before sending them to the back kitchen to cut into bite‑sized portions for easier eating.

It was takeaway only, but you could head upstairs to enjoy the treats you brought. To be honest, I felt it was kinda wasteful for the packaging since I was going to open it up and eat in a minute. Still, I understood the convenience of not needing to clear and wash plates, since most customers dine quickly and go. Clearing trash is faster than washing dishes, which makes sense for this café’s setup.

I walked and walked from my non‑stop foodventure, taking some street photography before settling down at my next food spot, this dessert café, for a short break. Falling in love with this dessert was like falling in love with the streets of Macao. Every junction, every turn, every point was photogenic and beautiful, and the dessert carried that same feeling.

Pomme d'Amour (MOP 48)
Fresh apple slices, caramel mascarpone cream, almond frangipane, sable tart. A piece of art that is pleasing to both the eye and the mouth. Fresh, finely cut apple slices were decorated over caramel mascarpone cream, almond frangipane, and sable tart, then sprinkled with gold flakes. This luscious dessert was truly lovely. The apple was naturally fresh, juicy, and crunchy. The cream tasted like toffee and was pleasantly sweet without being overwhelming, which allowed the fresh, juicy apple to shine in its natural flavour. The tart had a brittle yet crunchy texture that held the filling well.

I appreciated the staff for letting me take pictures of the desserts first before sending them to the back kitchen to cut into bite‑sized portions for easier eating.

It was takeaway only, but you could head upstairs to enjoy the treats you brought. To be honest, I felt it was kinda wasteful for the packaging since I was going to open it up and eat in a minute. Still, I understood the convenience of not needing to clear and wash plates, since most customers dine quickly and go. Clearing trash is faster than washing dishes, which makes sense for this café’s setup.

Iced Fig Drink (MOP 23)
I liked the huge block of ice they placed in the cup, which kept the drink cold for a long time. The trade‑off was that the actual drink portion was quite little. Still, it was a very chilled and refreshing sweet drink to have after the dessert.
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🚩Palette Dessert Gallery, 號地下, 209 R. Nova a Guia, Macao
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#PommedAmour #FigDrink #無花果蜜 #愛戀蘋果花 #蘋果撻 #PaletteDessertGallery #mehmehMacao #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #foodMacao #Macaofood #澳门美食 #dessert #macaocafe #cafemacao #dessertcafe #appletart

Egg Tart Dirty (MOP 42)
Local flavour and their number one best‑selling coffee. Egg tart mixed with shots of espresso poured over cold fresh milk is not something you would normally think of pulling off, but in Macao you get to see and taste it.

This uniquely local coffee carried a strong aroma and, when sipped, released sweet custardy bits that blended into the drink. The combination was unusual yet memorable, balancing the boldness of espresso with the richness of egg tart custard.
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🚩Blooom Coffee House, MacaoR. de Horta e Costa, 5 號雀仔園
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#葡撻味髒髒咖啡 #葡撻Dirty #EggTartDirty #EggTartCoffee #BlooomCoffeeHouse #mehmehMacao #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #foodMacao #Macaofood #澳门美食 #coffee

An iconic old‑school ice cream café with more than 80 years of history in making ice cream. Even the packaging was designed by the founder himself through hand‑drawn illustrations. I ordered their popular ice cream sandwich, made with thin wafer biscuits holding three flavours of ice cream inside.

As I ate, I identified the flavours: the white tasted like coconut, the green seemed to be melon, and the yellowish one was likely vanilla. The coconut flavour came through strongly, overwhelming the other two. Still, the combination carried a nostalgic vibe. The texture was icy, and the wafer was not crispy but slightly soft, which gave it a different character. Despite that, it remained a tastisfying treat for a hot day.
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🚩Lai Kei Sorvetes 禮記雪糕飲冰專家, Edificio Kai Cheung Kok, 12 Av. do Conselheiro Ferreira de Almeida, Macao
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#IceCreamSandwich #三文治雪糕 #LaiKeiSorvetes #禮記雪糕飲冰專家 #mehmehMacao #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #foodMacao #Macaofood #澳门美食 #Icecream #雪糕 #禮記 #desserts #icecream #LaiKei

A classic Portuguese drink to cool off, refreshing and familiar.

WOW!!! Just WoW! Absolutely amazing. The most unexpected find. Even better than their signature. Real and authentic, with a buttery rich crust filled with oozing custard creaminess. It was not the standard custardy type you might expect. This was softer, smoother, and creamier, with more fragrance thanks to cinnamon powder and lemon peel added during preparation. Less eggy compared to the local classic. Sprinkle more cinnamon powder provided on the table for extra enjoyment.

This is their signature but I find it pretty mid. The crust at the edge was tough to bite, though still flaky. The beef filling could have been more savoury, and it was served somewhere between cold and lukewarm, which made it less enjoyable. A warmer pastry would have elevated the experience.