Local small eateries may be lack of splendid décor or premium ingredients. However, many of them are loved for their unique recipes and casual atmosphere. Follow Sun Travel food specialists as they navigate between the streets at Freguesia de Santo António and discover all sorts of street food while admiring at the beautiful architecture.
Chak In Kei
Food stalls in carts are an integral part of Macau’s street food culture. Egg waffle vendor Chak In Kei, with 75 years of history, is among the most popular. Run as a mobile stall at Praça de Luís de Camões from 1944, Chak In Kei is famous for the texture of its egg waffles – crispy on the outside and soft inside. The founder is over 90 years old and has retired. The stall is now managed by his grandson, who continues to make delicious egg waffles following the original recipe.
All egg waffles are made to order at Chak In Kei, selling 400 portions each day. Apart from the original recipe, the shop has developed a wide range of new flavours such as cheese, purple sweet potato, chocolate fondant, Uji matcha, matcha and red beans and salted egg yolk. A particularly popular flavour is pastel de nata. Each bubble of the egg waffle is filled with the egg mixture of the famous Macau treat. Wrapped in the crunchy crust is hot and smooth custard with a strong milk taste. It is not too sweet and surely addictive. As for the purple sweet potato flavour, each bubble is filled with mash, certainly a favourite among purple sweet potato fanatics.
位於三盞燈附近的金利食店，在澳門可謂無人不知，不少當地居民均視它為心目中的“ 食堂”，全因這裡的秘製醬汁——咖喱汁加牛腩汁多年來也能保持水準，讓人回味無窮。金利的代表作是“ 雙汁雞米”，淋上咖喱汁和牛腩汁後，其湯底極為濃厚，猶如一碗熱騰騰的湯羹，單看外貌已覺十分濃鬱！喝上一口，濃濃的咖喱香即在口中揮發，配以惹味的牛腩汁，真的超級滋味，且湯底的濃度恰到好處，不會讓人有鹹膩的感覺。若好辣的您，那不妨叫店員額外加一湯匙辣椒醬，因加辣後的米粉味道即時昇華，又香又辣超級帶勁，令人流涎咽唾。至於米粉與湯底之外的雞件，又是另一驚喜，因平日熬湯後的雞肉多數煮過火而嚼不爛，但金利的雞肉卻非常嫩滑，且每件都能做到骨肉分離，讓咖喱汁更入味。
Estabelecimento de Comidas Kam Lei
Everyone in Macau knows about Kam Lei. Located near Rotunda de Carlos da Maia, the restaurant is frequented by locals for its secret-recipe sauce – curry mixed with beef brisket broth. The signature dish is chicken rice vermicelli with double sauce. Curry sauce and beef brisket broth are poured over the noodles, forming a thick soup. The flavourful curry and delicious beef broth enhance the taste. The soup gives a rich texture and flavor, but not overly greasy or salty. Those who enjoy spicy food can ask for an extra spoonful of chilli sauce to further intensify the flavours. The chicken is tender and cooked to the point where the bones just separate from the meat, allowing it to absorb even more curry.
Estabelecimento Comidas Veng Fai
Veng Fai on Rua de Cinco de Outubro is another local favourite. Apart from being a spot to experience the local “cha chaan teng” culture, it is also famous for its herbal chicken soup with rice vermicelli. Soup is an important part of the Cantonese food culture, but the extraordinary quality of the soup served at Veng Fai still surprises many as it tastes homemade.
The dish is generous in portion, with a full layer of tender chicken on top. The winter melon and turnips have absorbed the soup and taste nourishing. The soup itself is made of red dates, goji berries, black fungus and chicken bones. It does not taste overly medicinal, with just a hint of sweetness from the dates. The chicken flavour seeps through and each spoonful tastes like bliss. It is surely a hearty choice in the winter months.
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