Best Egg Tarts in Macau
Macau's single most famous food, and arguably its best-known export — here's where to actually find a great one.
The Portuguese egg tart (蛋撻) most people associate with Macau today was popularised by Andrew Stow, a British expat who opened Lord Stow's Bakery in Coloane in 1989, adapting the classic Portuguese pastel de nata recipe. It caught on fast — variations now appear at bakeries across Macau, and it's become the city's signature food souvenir.
Macau-style vs Hong Kong-style
| Macau (Portuguese-style) | Hong Kong-style | |
|---|---|---|
| Crust | Flaky, layered puff pastry | Shortcrust, more shortbread-like |
| Top | Caramelised, often with dark scorched spots | Smooth, pale yellow, no scorching |
| Custard | Richer, denser, sometimes with a hint of cinnamon | Lighter, smoother, milder |
Where to try one
- Lord Stow's Bakery, Coloane — the original, and still the most historically significant stop, in the quiet village where it all started. See our Coloane Village guide.
- Bakeries along Rua de São Paulo — the street leading up to the Ruins of St Paul's is lined with competing tart shops; convenient, but expect the longest queues in the city here.
- Rua do Cunha, Taipa Village — the same quality, typically much shorter waits than the peninsula's main tourist strip. See our Taipa Village guide.
- Margaret's Café e Nata — a long-standing café near the old antique district, known for its egg tarts and casual Macanese snacks.
Buying to take home
Fresh egg tarts don't travel especially well over a long flight, but several bakeries sell boxed or vacuum-sealed versions specifically designed to survive the trip better — ask at the counter if this is what you're after.
Our take
Skip the longest queues on Rua de São Paulo unless you specifically want that exact bakery — Taipa Village and Coloane both serve tarts of comparable quality with a fraction of the wait.
FAQ
What's the difference between Macau and Hong Kong egg tarts?
Macau's Portuguese-style tart has a flaky puff pastry crust and a caramelised, often scorched top; Hong Kong-style has a shortcrust base and a smooth, pale custard.
Where did the Macau egg tart originate?
At Lord Stow's Bakery in Coloane, opened by British expat Andrew Stow in 1989, adapting the Portuguese pastel de nata.
Where can I avoid queuing for egg tarts in Macau?
Bakeries in Taipa Village or Coloane typically have much shorter queues than the shops along Rua de São Paulo near the Ruins of St Paul's.