Macau – Just Do It? Just Did It!

“I was also hoping to re-visit Lord Stow’s Bakery (安德鲁葡挞) at 1 Rua da Tassara, Coloane Island, Macau, for one of the “must-eat-food” in Macau, their buttery flaky pastry and rich custard filling Portuguese egg tarts. Oh well, who knows I may just up and go again.” – Sam Han August 2013

Guess what? I just did 🙂

I booked the air tickets to Macau less than 48 hours prior to departure. I was lucky to get seats for JJ and myself. You remember JJ… She traveled with me on our last trip to Macau.

Yes, you can say I’m a creature of habits. I do not like to disturb what is already tried and tested and as long as the result was satisfying, I’m likely to stick by it. So we took the same direct flight, stayed in the same hotel on the same floor and ate at the same restaurant. Guess you can classify me as risk aversed. No, I not a gambler so what’s my place in Macau? Some say I’m a slave to my habits. Am I going to break out of it like I did with my OCD? Find out in the upcoming posts 😉

Meantime, due to the constraint of intermittent internet connection and my night activities in Macau (don’t worry I’m not in the casinos), here’s my first post until I return to Singapore (*have a good rest and finish sorting out my photos).

JJ was late so I had a cup of skinny latte at starbucks opposite this display. Terminal 2, Changi International Airport, Singapore.

JJ was late so I had a cup of skinny latte at starbucks opposite this display.
Terminal 2, Changi International Airport, Singapore.

The Priority Lounge in Terminal 2, Changi International Airport, Singapore.

The Priority Lounge in Terminal 2, Changi International Airport, Singapore.

The beehoon (rice sticks) weren’t cooked enough. They was very stringy. Luckily I had ladled some cream of mushroom soup over them. As I doused my noodle with the soup, I was conscious the other passengers might think me distasteful but I’m glad I made the right decision. The plate would not have been edible had I not and I hate to waste food. The chicken wings was delicious according to JJ. It was normal for me though.

After our meal, it was time to take a leisurely walk to our boarding gate.

Inside the departure hall at Terminal 2, Changi International Airport, Singapore.

Inside the departure hall at Terminal 2, Changi International Airport, Singapore.

Koi pond inside the departure hall at Terminal 2, Changi International Airport, Singapore.

Koi pond inside the departure hall at Terminal 2, Changi International Airport, Singapore.

I shan’t post the scenery from Macau’s airport to the hotel as you can check it out by clicking here, so I’d jump to the food I had at Estabelecimento De Comidas King or simply King Restaurant.

We touched down at 4.35pm so by the time we checked into the hotel and washed up, it was time for dinner.

Appetisers:

Parma Ham.<br />A friend bought a whole leg of Parma from Italy recently and brought it to the restaurant.<br />The restaurant was not equipped to slice this so it was rather thick.

Parma Ham.
A friend bought a whole leg of Parma from Italy recently and brought it to the restaurant.
The restaurant was not equipped to slice this so it was rather thick.

My friend said light should be able to pass through the cured meat had they been sliced with a machine but this is a Chinese restaurant so we can't blame them for not serving us paper thin slices.

My friend said light should be able to pass through the cured meat had they been sliced with a machine but this is a Chinese restaurant so we can’t blame them for not serving us paper thin slices.

Dried Prawns (hae bee). These are gigantic dried prawns as compared to the ones we have in Singapore. They are also not as dehydrated to the ones we are used to. The taste was not overly salty as expected and they make good finger food with alcoholic drinks.

Dried Prawns (hae bee).
These are gigantic dried prawns as compared to the ones we have in Singapore.
They are also not as dehydrated to the ones we are used to.
The taste was not overly salty as expected and they make good finger food with alcoholic drinks.

Deep-fried Pork Ribs.<br />Heavy garnished with fragrant fried garlic and chilli during stir-frying (second cooking process).

Deep-fried Pork Ribs.
Heavy garnished with fragrant fried garlic and chilli during stir-frying (second cooking process).

木耳 or Wood Ear is primarily used in Chinese cuisine.<br />It is so-called because of the shape of human ears.<br />The texture is crunchy but it has no appreciable flavour by itself.<br />To the Chinese, it is valuable as a nutritional cancer fighting tool.

木耳 or Wood Ear is primarily used in Chinese cuisine.
It is so-called because of the shape of human ears.
The texture is crunchy but it has no appreciable flavour by itself.
To the Chinese, it is valuable as a nutritional cancer fighting tool.

Prawn Balls. Minced prawn meat coated with diced bread and deep-fried. Crunchy on the outside and firm chewy bite inside.

Prawn Balls.
Minced prawn meat coated with diced bread and deep-fried.
Crunchy on the outside and firm chewy bite inside.

九肚魚 literally translated to 9 stomach fish. It’s a kind of whitish and very sweet tender fish.

Dinner menu:

With this crispy Chinese Crullers filled with prawn paste, our dinner had begun.

With this crispy Chinese Crullers filled with prawn paste, our dinner had begun.

We normally eat this dish, also an appetiser, with mayonnaise but this time, we were served with special homemade sweet chilli dipping sauce shown in the background.

We normally eat this dish, also an appetiser, with mayonnaise but this time, we were served with special homemade sweet chilli dipping sauce shown in the background.

山鸡"Mountain Chicken".<br />The scrawny quail-sized birds looked like petite black chickens to me.<br />Together with some lean pork, the pale brandy-coloured clear broth they produced was calming, delicate and not oily at all.

山鸡”Mountain Chicken”.
The scrawny quail-sized birds looked like petite black chickens to me.
Together with some lean pork, the pale brandy-coloured clear broth they produced was calming, delicate and not oily at all.

Asparagus with Jin Hua Ham. This quick stir-fried crunchy vegetable dish was nayurally sweet with a hint of smokey savoury flavour from the ham.

Asparagus with Jin Hua Ham.
This quick stir-fried crunchy vegetable dish was nayurally sweet with a hint of smokey savoury flavour from the ham.

飞天鸡 literally translates to "Fly Sky Chicken".<br />Does it mean that after this this dish, one could fly to high heavens?

飞天鸡 literally translates to “Fly Sky Chicken”.
Does it mean that after this this dish, one could fly to high heavens?

I have to ask LN for she had the wings.

I have to ask LN for she had the wings.

Traditionally, Chinese like to serve their foods whole. Poultry and seafood usually have their heads and tails intact to symbolise “有头有尾” translating to there’s a “beginning and ending” to everything meaning successful completion to every project undertaken. Good tidings!

The meats shown here are Lap Cheong (Chinese Sausage 腊肠), Yuen Cheong (Liver Sausage 膶肠), Lap Arp (Waxed Duck 腊鸭) and Lap Yoke (Waxed Pork Belly 腊肉). Together, they make a delicious smokey flavoured dish in a claypot with rice known as Lap Mei Fan (腊味饭), that is usually crusty at the bottom.

The meats shown here are Lap Cheong (Chinese Sausage 腊肠), Yuen Cheong (Liver Sausage 膶肠), Lap Arp (Waxed Duck 腊鸭) and Lap Yoke (Waxed Pork Belly 腊肉).
Together, they make a delicious smokey flavoured dish in a claypot with rice known as Lap Mei Fan (腊味饭), that is usually crusty at the bottom.

We normally eat this dish during the year end when it is cold season (Winter Solstice), during CNY also known as Spring Festival (春节) and/or Chap Goh Mei (元宵节).

We normally eat this dish during the year end when it is cold season (Winter Solstice), during CNY also known as Spring Festival (春节) and/or Chap Goh Mei (元宵节).

Drizzle a bit of the special Soy Sauce (cooked with apprproate spice seasnings) and it is good to go.<br />Now is the best time to eat this dish as the quality waxed meats are in season.<br />By the way, are you wondering why there's two pairs of chopsticks?<br />This is not traditional - in communal dining, we only have a pair and used the same pair to take food from the serving plates and ate with the same pair of chopsticks.<br />Now, we have a pair for taling food and the other for eating.<br />Is this a common practice for most restaurants?<br />Nope, I guess only those which adhere to the Michelin standards do it.

Drizzle a bit of the special Soy Sauce (cooked with apprproate spice seasnings) and it is good to go.
Now is the best time to eat this dish as the quality waxed meats are in season.
By the way, are you wondering why there’s two pairs of chopsticks?
This is not traditional – in communal dining, we only have a pair and used the same pair to take food from the serving plates and ate with the same pair of chopsticks.
Now, we have a pair for taling food and the other for eating.
Is this a common practice for most restaurants?
Nope, I guess only those which adhere to the Michelin standards do it.

Fried noodles with White Truffles on the side.

Fried noodles with White Truffles on the side.

White Truffles.

White Truffles.

Glass Noodles.<br />A filler to those who needed carbs. Top it up with a few more slices of the white truffles provided on the side. Yumz!

Glass Noodles.
A filler to those who needed carbs.
Top it up with a few more slices of the white truffles provided on the side.
Yumz!

You must wonder why we had so many carb dishes.<br />We had this extra order of Fried Rice because of the earlier complaint that the Parma Ham was too thick.  So I suggested dicing the leftover ham and have it in fried rice.<br />They liked the suggestion so here's the dish.

You must wonder why we had so many carb dishes.
We had this extra order of Fried Rice because of the earlier complaint that the Parma Ham was too thick.
So I suggested dicing the leftover ham and have it in fried rice.
They liked the suggestion so here’s the dish.

Food and service in King’s has always been good as it is helmed by 2-Michelin-starred Chef Cheng Kam Fu. This trip, I heard it from the grapevine that very soon, King’s Restaurant itself will be awarded with one Michelin star.

Estabelecimento De Comidas King 帝皇樓 (Macau)
Address/地址:澳門澳门南灣商業大馬路友邦廣場地下 G05-G07
G07, G/F, AIA Tower, 251A-301 Avenida Commercial De Macau.
Tel/电话:(+853) 2875 7218/ 2875 7396

Operating hours:
Lunch: 11.30am – 3.30pm
Dinner: 6pm – 11pm

Happy vacationing 🙂

P.S. *have a good rest and finish sorting out my photos – This statement is so controversial now that I’m back. I had limited wifi in Macau because the hotel’s wasn’t working but I was able to tap into a friend’s portable wifi whenever he’s around. I had this post drafted after my first night. However, the rest of my photos have been transferred to my laptop which decided to die on me after 3 years. I didn’t have a good rest because I kept dreaming that my laptop came back to live and I was “happily” in my dreams (3x) sorting out my photos for blogging. Ah well, I have to learn from this lesson to always back up my files to an external drive ASAP. Guess I gambled that my laptop would be trusty and lost the bet. I will need to sort out what’s left on my SD cards (from the camera and phone), hopefully there’s something worthy for posting.

My trip to Macau was 28th November to 1st December 2013. This post was drafted on 29th November 2013 and finally published today. I still do not know if my other pictures from Macau trip could be salvaged as I haven’t had time to send my laptop to the service centre. Meanwhile, I’m trying to get used to my old Macbook after switching to Windows for several years. Many applications I have been using are Windows based and I am trying to find alternatives for Mac. Thanks for your patience if I haven’t been prompt in visiting your sites soonest.

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Comments
12 Responses to “Macau – Just Do It? Just Did It!”
  1. Spectacular post ,gorgeous pictures.The Food is more than tempting..Have a wonderful time.jalal

  2. Lignum Draco says:

    You had better weather this time. Great photos.

    Hope the computer issues are solved soon and you don’t lose too much.

  3. Mélanie says:

    HL=huge like… it’s rainin’ in my mouth! 🙂

  4. daniellajoe says:

    great beautiful post!!!!! all the delicious food and that terminal is spectacular!!! 🙂

  5. renxkyoko says:

    Darn it, Sam ! ! I’m so drooling and salivating.

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