In the quiet village of Coloane down near Macau's southern tip, there is a purveyor of decadent edibles such as its trademark egg tarts that scores of people happily go out of their way to get their hands on the establishment's greasy delights. Although Lord Stow's Bakery now has branches elsewhere (including at the opulent Venetian Macao and outlets in Japan, South Korea, Hong Kong and the Philippines), my preference -- and that of many others -- is to solely head to its original location at Coloane Town Square.
Its exterior may appear modest but I think it adds to its charm. And not only is the sales area full of goodies but you also can see the establishment's usually seriously busy bakers at work producing their undeniably greasy but oh so delicious Macanese egg tarts (which, funnily enough, were created at that location by an Englishman, albeit one who lived and worked for years in the former Portuguese enclave that now is a Special Administrative Region of the People's Republic of China).
So how good are Lord Stow's Bakery's egg tarts? Let's just say that on my visits to Macau, I find myself regularly unable to resist having one -- and sometimes even two -- of these tarts that taste like they have crème brûlée centers for tea, even after having had my usual large Macanese lunch. And despite seeing all the grease oozing out to stain the brown bag that it's put into at the bakery in mere minutes! (A question for my fellow Photo Hunters: Why oh why does super greasy food that probably is not very good for you often taste oh so very heavenly?! ;S)