Picture and text heavy post alert!
Read on to find out: what to eat in Macau, what to do in Macau.
My initial plan to have dinner at Fisherman’s Wharf fell through, so I decided to bring ZH to another Portuguese restaurant that I passed by on my previous trip in 2011. I remember it was somewhere near the hotel and luckily my memory did not fail me. The prices there were also pretty affordable. We ordered a half serving of the cod fish balls, 2 drinks and a chicken stuffed with rice to share. The bill was around HKD$122.
I read that there are more than 1000 ways to cook the Portuguese salted cod (Bacalhau) and that the taste of the fish might be too pungent for some. I’m not exactly a fan of Chinese salted fish, and so I was afraid of the Portuguese salted fish. It was my first time ordering Portuguese cod fish and I played it safe by ordering the fish balls with mashed potato. Almost similar to a croquette. The dish arrived with little presentation (I’m not sure if there was any presentation!), it didn’t really look appetizing eh? I gingerly took a bite (I dare not admit to my new husband that I have not tried this dish before, and that I’m taking a risk here for our first meal in Macau!) and was pleasantly surprised. It wasn’t half bad!
We also ordered the daily special – chicken with rice, as recommended by the friendly waitress (you didn’t think that 4 fish balls would be enough to satisfy us, did you?). The chicken was stuffed with seasoned rice before being roasted, so the rice was moist and flavored, and the skin of the chicken crisp. I don’t really like chicken meat, so I thought it was just so-so. But I missed my vegetables.
I was nursing a cold then as well, so I ordered a hot drink to keep me warm in the chilly weather. Coke Lemon. It was interesting. The heated Coke was not carbonated at all after the cooking process. I’m not sure if it’s psychological but I did feel slightly better after downing the concoction.
The restaurant had a unique old school charm, something that we came across frequently in Macau and Hong Kong. I think I kinda miss it in Singapore. The wait staff were friendly but not overbearing. The décor of the place is homely, of course not as rah-rah as the glitzy, upscale ones in Cotai, but the food is good and that’s all that matters to me.
We were quite stuffed already after dinner so we took a walk to the Ruins of St Paul and Senado Square to walk off the bloated feeling and also to see how it is at night (we planned to go there on Day 3 morning, before returning to Hong Kong). It’s actually pretty near the hotel, but we got lost and ended up taking about 20 minutes to reach our destination. On the way back to the hotel, we chanced upon Yee Shun milk company, so how could we pass up on it right?
Despite the full tummies, we went in and ordered a ginger milk pudding and a steamed milk pudding. (HKD$63). By the way, the official currency in Macau is Patacas, but most of the shops accept HKD as well, so for our convenience, we didn’t exchange Patacas. Be aware that though the shops accept HKD, your change MAY be in Patacas.
The next morning, we were due to have lunch at Grand Lisboa hotel. We toured around the Grand Lisboa hotel as we were early for our reservation, enjoyed the many art pieces of Stanley Ho displayed in the lobby of the hotel. I liked the mammoth ivory carving the most… very delicate carvings on one entire piece of ivory. The craftsmen must be very, VERY careful.
Lunch was at The Kitchen and it was pretty fantastic. I loved the warm breads and the service was spectacular. It wasn’t fine dining per say, but it was an experience for both of us. We paid HKD$792 for 2 set lunches. We couldn’t finish the breads and our wait staff actually offered to bag them for us! Sure, why not? I’d hate to see the breads go into the trash.
From Grand Lisboa hotel, we then walked to Sands hotel and got the free shuttle bus to Cotai strip, where we shopped at Venetian hotel. Ok ok. I shopped at Venetian Shoppes. There was only one thing on my mind, and that is Maud Frizon. I just simply love their flats. (oh by the way, they have opened 2 stores in Singapore but I find them pretty expensive compared to Macau or Hong Kong). They happened to be having a promotion then, so I bought 2 pairs for HKD$598.
We then took a short stroll to Taipa village just across the huge road. It was still early for dinner, so we just hung around the Taipa houses and entered those that were free of charge. The houses were beautiful – very reminiscent of the Portuguese influence.
At Taipa village, we saw many people queuing up at this particular bakery Fong Kei, and so we googled the shop and it seemed like they are famous for their meat cookies. We saw so many people queuing and we thought it must be good. We followed suit and also bought a box (HKD$78). LOL We tried a packet when we were in Hong Kong, but we couldn’t tell what the hype was about.
For dinner, we ordered crab congee from Seng Cheong restaurant. Just a small one (HKD$165) was more than sufficient for the 2 of us. We shared a table with another couple at the restaurant, and they ordered a ginger and spring onion crab. The lady wasn’t Chinese and probably wasn’t that into crabs. I thought it was pretty strange because this restaurant was famous for crabs, so what was she doing there if she wasn’t into eating crabs? Her American-Chinese boyfriend, on the other hand, was more than happy and devoured the crab on her behalf. And the boyfriend definitely didn’t offer his help to deshell the crab for her! LOL
The congee was smooth and sweet with the juices of the crab. But I would have preferred more crab roe in the porridge. They didn’t use Sri Lanka crab (the type which we are used to in Singapore), probably some type of freshwater crab. That’s as much information as I can provide because I ain’t no crab expert. Haha. It was also here that I learnt from ZH how to eat crab legs. All along, I have only eaten the pincers because that’s the most meaty part and easy to eat part of the crab. But at the restaurant, I wasn’t satisfied with only the pincers, so I watched how ZH ate the legs and followed. The chambers have loads of meat!!