Macau Trip Part 3

Food galore!

If you like dairy product, one of the not-to-be-missed Macau delicacies is milk pudding or steamed milk or in commonly known in chinese, 炖奶 'dan nai'. The famous delicacy can be found in small establishment along the famous shopping streets in Macau, as well as in some of the modest local cafe (茶餐廳). The milk pudding was steamed not just one layer, but double layer, and also come in different varieties such as milk pudding with egg yolk, ginger milk pudding, soy beam milk pudding, milk pudding with red bean paste etc. The texture was smooth and creamy, whereby the jelly tofu like structure just slipped down your throat in seconds. We also tried the Coconut Milk with Tapioca (西米露), which came in big metal cup and was equally tasty. The meal wouldn't be complete without the famous pork chop bun. yum yum...

One of the nights, we had our dinner at Wong Chi Kei restaurant 黃枝記粥麵 which located at Senado Square, across McDonald’s. We had char xiu rice, xhar xiu noodles, pork chop rice and curry pork rice. Their noodles are very springy, love the clear taste of the soup, but the curry was nothing to shout about. In general the curry cuisine in Macau are very mild, and the chilli oil are not spicy at all. I think Malaysian are pretty much used to fiery sambal (shrimp chilli) paste, which is not so common in China / Hong Kong. However the chilli oil reminds me of my days in UK, whereby the only spicy ingredients we can find in the entire Liverpool (in fact China town) is Lao Gan Ma Chilli Oil.

We used to eat all sort of food (rice, noodles etc.) with Lao Gan Ma Chilli Oil just to quench our thirst for spicy food. Am sure this will bring back some memories to my fellow friends who used to stay in UK as well. ;)

Another noodle shop which we had visited was Loja Sopa Da Fita Cheong Kei. Again, its a very modest establishment, small and cramp, but their famous noodle Har Zi Lo Meen 蝦籽撈麵 was very refreshing. Its a simple noodle dish whereby the springy noodle is tossed with prawn roe dust in kon lou (dry) style. We had also tried the unique deep fried Mace Balls, which basically fish paste coated with rice crackers deep fried until golden. Its very bouncy, you can taste the fish taste in every bite and the oil which was strapped in the balls was literally exploded in your mouth. 

Thats all for Macau food, next is our trip to Hong Kong and the dim sum galore!