After an extremely satisfying lunch, you’d probably think that food was the last thing on my mind. But trying out local treats is a must for me when traveling, so a small bunch of us trudged on to find what we were told was the best Macanese Egg Tart in Macau.
Off we went to Margaret’s Cafe, also labeled Cafe e Nata. Some sources say that Margaret, the cafe’s owner, was formerly the wife of Lord Stow, who popularized Macanese Egg Tarts outside Macau. We weren’t able to verify the story, but does it really matter?
When munching on these delicate, eggy, lightly sweet confections, it stopped mattering. All I knew was that I was happy to be enjoying them. When I mentioned to the store people that I was thinking of bringing them home to the Philippines, they advised me to store it in the fridge as it’ll last for up to five days that way. It didn’t. Not with me in the house. I can easily wolf down a couple of these. Pop them in an oven toaster for a minute to three and they’re as good as fresh.
Is it the best egg tart in Macau? I honestly don’t know–we weren’t able to make time to try Lord Stow’s. But then, I don’t really mind. Whether it’s the best or not, it was delicious.
Michelin / Miele-level Dining at Antonio’s
Dinner that evening was extra special. How often do you get to be dinner guests of an awarded Chef? While Antonio’s looks impressive from the outside, with the certificates and plaques lining its walls, on the inside, it was a cozy, delightful place. One that spoke of quiet dinners and shared conversations.
Dinner started with slices of ham made from pata negra. Flavorful and tender, with an almost melt in the mouth quality, it signaled the start of a great evening of dining and wining.
Next followed a cocktail of prawns and fruit in a cheesy sauce. It’s not a combination I’d normally look forward to, but Chef Antonio’s creation surprised us with the pleasant blending of flavors that I didn’t expect from the mentioned components.
We had two main courses. The first one, a seafood rice dish conceived by Antonio himself, featured that morning’s Red Market bounty. Studded with fresh, naturally sweet shellfish and a rich sauce that enveloped the perfectly cooked rice, this dish had me throwing caution about my occasional shellfish allergies to the wind. I dug into the dish heartily, matching each bite with a generous helping of wine.
The fish course was followed by a meat course, this one featuring fillets of black pork, imported from Portugal, served with fried potatoes and a salad on the side. This peppery dish presented a good contrast against the seafood dishes that preceded it.
As the evening’s paced slowed down, Chef Antonio left the kitchen and joined us, plying us with a variety of desserts, more wine and a delicious soft Portuguese cheese from Azores.
As we all sat back, happily stuffed and buzzed, Chef Antonio even regaled us with his wine handling skills, opening a bottle of wine using a sword! How often do you get to see something like that?
Yes, yes. Still to be continued! Would you believe I’m still not done with my Macau series?