Macau's Michelin recommended street food
The latest edition of the region's Michelin Guide shows the value of Macau's casual eats
After years of featuring elitist restaurants few can afford and slightly more reasonably priced Bib Gourmand establishments. The eighth edition of the Michelin Guide Hong Kong Macau includes a new street-food section, a first for Michelin, with 23 Hong Kong and 12 Macau locations.
“Street food occupies an important place in Hong Kong and Macau’s food scenes, and our inspectors have paid close attention to the quality of dishes on offer and the use of local seasonal produce over the past few years,” says international director Michael Ellis. “We believe street-food establishments have a rightful place in the Michelin Guide.”
The 2016 guide includes established eateries and shops such as Lord Stow’s Bakery, which invented Portuguese egg tarts; Fong Kei Pastelaria, which has sold local pastries for more than 120 years; and Mok Yee Kei, where durian ice cream originated.
“We are very honoured to be part of it, we worked hard for it,” says Eileen Stow, the owner of Lord Stow’s Bakery and sister of founder Andrew Stow, who passed away in 2006.
Andrew Stow was English, and arrived in Macau in 1979 to work as an industrial pharmacist before opening his own business importing European ingredients for locals to make bread.
He soon opened his own bakery on Coloane Island, specialising in European cakes and bread. Its signature item is the egg tart, a pastry tart filled with a creamy egg custard that is partly Portuguese in style and has a strong English influence.
