However, after receiving the email from the Hyatt Regency Tsim Sha Tsui that I had left money in the safe before checking out we had to head back to Kowloon. After the disappointing room at the Grand Hyatt Hong Kong, I actually tried to make reservations at the Hyatt Regency Tsim Sha Tsui again, but the hotel was sold out for some reason and no rooms were available.
A Lorcha Restaurant is the other well-known Portuguese Restaurant in Macau, and as previously mention is just steps away from Restaurante Litoral.
The meal started with some complimentary bread, which was more like a small French roll. The bread had some heft and texture to it.
The Croquetes de Carne (Minced Beef Croquettes) are thin and cylindrical. The meat is minced a little to finely and the texture gets a little lost.
The Rissois de Camarao (Shrimp Pies) are slightly larger. The exterior is crunchy, while the interior is creamy. There are not large pieces of shrimp in the pies, but they are good.
The Ameijoas “Bulhao Pato” (~$14 USD) are clams in a broth of garlic, coriander and olive oil. The dish is loaded with plenty of meaty clams, and in a broth that is perfect for sopping up with bread.
The Bitoque com Ovo Estralado e Batata Frita (~$17 USD), is a minute steak with fried egg and French fries. The steak had good flavor but was on the fatty side and was slightly tough. The egg was cooked over medium with a slightly runny yolk. If the egg had a runnier yolk, it would have made for a good sauce. The fries were slightly on the soggy side, which was a disappointment.
I once again tried Serradura (Biscuit Mousse) (~$6), hoping that it would be different at another restaurant. Sadly, this was very similar to the Serrudura I had a Reataurante Litoral which was basically unsweetened whipped cream with almost flavorless crushed biscuits on top. I guess I am more accustomed to American desserts which are much sweeter.
The Pudim de Ovos (Caramel Egg Pudding) (~$5.50) was a heavy, eggy flan. I like flan that is more silky and less eggy so this was not one of my favorite desserts.
Overall, I enjoyed the food at A Lorcha Restaurant more than I did at Restaurante Litorale based on this very small sampling of the menus. Service was also much better at A Lorche than Litoral which made for a better experience.
We did eat at A Lorcha Restaurant at lunch, which may account for the slightly lower prices as well.
I don’t think you can go wrong with either restaurant if looking for good food in Macau.
There are two renowned Portuguese restaurants in Macau, and they just happen to be about 100 yards apart.
Restaurante Litoral is slightly more formal, but dressing casual is totally acceptable, while A Lorche Restaurant is a little more casual.
We happened to be in the area when the restaurant first opened, and were actually the first customers there.
Meal service started with some rolls and butter. The rolls had a slightly crunchy exterior with a pillowy soft interior. Unfortunately the butter was still slightly hard and trying to spread it tore the bread to shreds.
The Pasteis de Bacalhau (Cod Fish Cakes) (~$10 USD) came 6 to an order. The fish cakes were crunchy on the exterior, and soft and flaky on the interior. The fish cakes were on the salty side, as the salted cod wasn’t completely purged of all of the salt.
The Lingua de Vaca Estufada (Braised Ox Tongue) (~$20 USD) came in a tomato based stew with carrots and potatoes. The tongue was very tender. The dish came with a bowl of rice. This was a very good dish and would order it again.
The Galinha Africana (African Chicken) (~$25 USD) was a half chicken smothered in a tomato based sauce full of spices. The sauce was on the sweeter side, and could have used some heat. The chicken was grilled and very tender. The dish reminded me of the Indonesian dish Ayam Bakar, except for the heat. This dish is lauded by many, but was a little too sweet for my taste.
The Serrudura (Biscuit Mousse) (~$4.50) is another heralded dish. In Macanese is means sawdust pudding, which doesn’t sound very appealing. The dish is made with a base of whipped cream, vanilla and condensed milk, which is then topped with crushed biscuits. The dessert does not have a lot of taste, as the whipped cream did not taste like it was sweetened at all. The biscuits also have almost no taste. As I had never had this dessert before, I thought I was missing something since people talk about it so fondly. To me, I just don’t see what the appeal is.
The staff was friendly, but service was super slow despite us being the first ones in the restaurant. The restaurant quickly began to fill after we were seated. After the cod fish cakes, the braised ox tongue came out after an appropriate period of time, but the African chicken took almost an hour to be brought to the table which I felt was totally unacceptable. There was no apology from the staff.
Unfortunately, the meal did not outweigh the missteps of the staff. I would eat here again when in Macau though.
Macau is a mix of old and new. A former Portuguese colony up until 1999, it is now part of the People’s Republic of China, and along with Hong Kong, is one of the two special administrative regions of China.
Although Las Vegas is probably considered the gambling capital of the world, Macau has had an influx of casinos since opening up Macau to foreign operators in 2002. Macau is THE gambling capital of the world, and it’s really not even a contest.
In 2013, Macau’s gambling revenue was about $45 billion, compared to Las Vegas’ $6.5 billion.
Away from all the lights and glitzy exteriors of the casinos, sits Old Town Macau, which has tried to hold onto some of its Portuguese heritage. Yes, there is a large influx of shopping mixed within the old city along with a heavy Chinese influence.
Signs to historical landmarks are well posted throughout the city.
Sam Kai Vui Kun Temple.
Holy House of Mercy.
St. Dominic’s Church.
The Bishop’s House.
Ruins of St. Paul’s.
This is just a small glimpse of Macau’s past.
If visiting Macau, I do think it is worth it to spend one day away from the casinos in order to explore the Old Town.
Din Tai Fung, the infamous dumpling house originating in Taiwan, and known for their Xaio Long Bao, or soup dumplings, has an outlet in the City of Dreams center.
I was feeling kind of under the weather so I really wanted some soup.
The Shrimp and Pork Wonton soup has a rich, chicken broth and plenty of plump and juicy dumplings. Although very good and satisfying, it doesn’t hold a candle to the wonton soup at New King Restaurant.
The Braised Beef soup, has a rich, fatty soup base that envelopes your mouth like a warm kiss. Unfortunately, it really has no taste since it was sorely under seasoned. The key to the richness of the soup is the big, chunks of fatty beef which releases all of its collagen as it braises. The meat to fat ratio of the beef was not to my liking however.
The Fried Pork Chop is pounded out to into a thin cutlet. It is then breaded and fried. The pork was well seasoned, but a little on the greasy side.
The Shrimp and Pork Shao Mai is beautifully presented, and look like little shrimp soldiers getting ready for battle. The skin is nice and chewy, and there is plenty of filling.
The Long Beans with Ground Pork is a good dish. The beans are pliant yet still have some texture to them. The pork adds some nice flavor, while the garlic adds a nice little kick at the end.
This was a good, but not great meal. I am probably in the minority, but I don’t see what the fuss is all about over Din Tai Fung. In Los Angeles, the wait times are horrendous, and the prices are very high.