In 1989, Andrew Stow, an
expat from England, developed a unique recipe for the perfect pastry: the egg
tart (蛋挞). According to the sign outside his famous shop on Coloane
Island, the treat is a combination of the classic Portuguese tart, with an
English style filling. Out of an Industrial Pharmacist, a culinary legend was
born...
Lord Stow, as he came to
be known, left a legacy that continues to amaze me. Not only did these egg tarts
become a specialty of Macau, they expanded to Hong Kong, and are served
throughout China as a southern Chinese specialty. Few people know the name
"Lord Stow" outside of the Macau/Hong Kong region, but the tarts
reign across Asia and even in Dimsum restaurants around the world.
While you can find a
good egg tart in many a bakery, their quality and overall custard-y goodness
are nothing compared to a warm one, fresh out of Lord Stow's oven. You can
visit Lord Stow's Bakery in sleepy Coloane and take a tart to the waterfront
where you can look across the water at mainland China.
Not only does the bakery
serve their famous treat though! They have a wide variety of baked goods as
well as homemade drinks like lemonade, and delicious sandwiches. If a picnic by
the water isn't your style (though it should be :)), the Lord Stow franchise
has opened up two restaurants on the same block. I tried the Garden Cafe, where
I had an AHmazing lasagna lunch and Thai tea. Apparently the Thai specialties
are excellent as well. 