Portuguese Egg Tarts in Macau: Best Spots Guide

Macau’s Portuguese egg tart, known locally as pastél de nata or 葡撒 (pou tat), is one of the most recognisable foods in Asia. A small pastry with a flaky, buttery crust and a rich custard filling, it has become the edible symbol of this former Portuguese colony just an hour from Hong Kong.

The story begins in 1989, when an English pharmacist named Andrew Stow adapted the traditional Portuguese pastél de nata recipe at his small bakery in Coloane Village. He reduced the sweetness, thinned the crust, and created something distinctly Macanese. The result was so successful that the Macau government eventually listed the egg tart as part of the city’s intangible cultural heritage. Today, dozens of bakeries across Macau serve their own versions, but a handful stand out.

This guide covers five of the most notable Portuguese egg tart bakeries in Macau, with practical details for visitors coming from Hong Kong on a day trip.

Why Macau’s Egg Tarts Are Different

The Macau-style Portuguese egg tart is not quite the same as what you would find in Lisbon. The original pastél de nata from Portugal tends to be sweeter, with a wetter custard filling and a heavier dusting of cinnamon. The Macau version, as pioneered by Andrew Stow, is lighter. The crust is thinner and more delicate, the custard is creamier with a stronger egg flavour, and the sweetness is dialled down.

There is also a distinction worth noting between a Portuguese egg tart (葡撒) and a traditional Hong Kong-style egg tart (蛋撒). The Hong Kong version uses a shortcrust pastry base and a smoother, firmer custard. The Portuguese style uses puff pastry, and the custard is softer, more caramelised on top, and often slightly wobbly in the centre. Both are delicious, but they are different pastries.

Lord Stow’s Bakery (安德魯餅店) – The Original

No discussion of Portuguese egg tarts in Macau is complete without Lord Stow’s Bakery. Founded in 1989 by Andrew Stow in the quiet village of Coloane, this is where the Macau-style egg tart was born.

The tarts here have a thin, multi-layered puff pastry shell that shatters when you bite into it. The custard is rich and creamy with a pronounced egg flavour, and the sweetness is restrained. The top is lightly caramelised with characteristic dark spots from the high-heat baking. Multiple reviewers on social media platform describe Lord Stow’s as the benchmark, with one highly popular review (over 1,300 likes) ranking it first among four major Macau egg tart shops.

The original Coloane Village branch is the one worth visiting. It sits on a charming cobblestoned square with pastel-coloured colonial buildings. There is usually a queue, especially on weekends and holidays, but it moves quickly. The bakery also has branches at The Venetian Macao, Taipa, and other locations across the city, though locals generally agree the Coloane original is the best.

Pricing is MOP 11 per tart or MOP 65 for a box of six. Eat them hot.

Margaret’s Cafe e Nata (瑪嘉烈蛋撒店) – The Famous Rival

Margaret’s Cafe e Nata is the other name that dominates any conversation about Macau egg tarts. Margaret Wong was the wife of Andrew Stow, and when the couple separated in the late 1990s, she opened her own shop. The recipe is related but distinct.

Margaret’s tarts have a more prominent egg aroma and a slightly different texture. The puff pastry layers are well-defined and crisp, and the custard leans a touch less sweet than Lord Stow’s, which some reviewers describe as closer to a reduced-sugar version. The caramelisation on top tends to be slightly lighter.

The shop itself is tucked away in a narrow alley off Rua do Comandante Mata e Oliveira, a short walk from Senado Square. It is small and always busy, with most customers eating their tarts standing outside. Despite the compact size, the location is convenient for visitors exploring the Macau Peninsula’s historic centre.

One important detail: Margaret’s is closed every Wednesday and also closes for extended periods during major Chinese holidays including Chinese New Year and Mid-Autumn Festival. Check before you visit.

Pricing matches Lord Stow’s at MOP 11 per tart and MOP 65 for a box of six.

Manteigaria (曼撒格利亞) – The Lisbon Import

Manteigaria is a relatively new arrival in Macau, having opened its first location on Avenida da Praia Grande in January 2025. The brand originates from Lisbon, where it operates as Fábrica de Pastéis de Nata and is considered one of the best egg tart bakeries in Portugal.

The Macau branch brings an authentic Portuguese approach. The custard is wetter and sweeter than the Macau-style tarts at Lord Stow’s or Margaret’s, closer to what you would find in Lisbon’s Belém district. Cinnamon powder is available on the counter for sprinkling, which is traditional in Portugal but uncommon at Macau bakeries. The pastry shell is sturdy and buttery.

Reviews on social media are mixed but enthusiastic. Some visitors prefer the authentic Portuguese flavour profile, while others find the sweetness higher than what they are used to in Macau. One reviewer noted that Manteigaria offers the advantage of shorter queues compared to Lord Stow’s, making it a practical choice for visitors on a tight schedule.

Manteigaria now operates two locations in Macau: the original on Avenida da Praia Grande (Macau Peninsula) and a newer branch in Taipa. Pricing is MOP 12 per tart, slightly higher than Lord Stow’s and Margaret’s.

Koi Kei Bakery (鉅記餅家) – The Souvenir Shop Favourite

Koi Kei is primarily known as Macau’s largest souvenir bakery chain, famous for almond cookies and jerky. But the brand also produces a solid Portuguese egg tart that is worth trying, particularly if you are already browsing their shops along Rua do Cunha in Taipa Village or near Senado Square.

The Koi Kei egg tart has a flaky, buttery crust with subtle spice notes that distinguish it from Lord Stow’s and Margaret’s. The custard is sweeter and the pastry thicker, which makes it hold up well as a takeaway item. This is a practical advantage: if you want to bring egg tarts back to Hong Kong as gifts, Koi Kei’s version travels better than the more delicate tarts from the artisanal bakeries.

Koi Kei operates over a dozen branches across Macau, including shops at Macau International Airport, The Venetian, and along major tourist streets. Pricing is approximately MOP 10 per tart, making it the most affordable option on this list.

San Hou Lei (新好利咖啡餅店) – The Local Secret

San Hou Lei is a traditional Macanese cha chaan teng (tea restaurant) in Taipa Village that most tourists walk past on their way to the more famous shops. That is precisely what makes it interesting.

What sets San Hou Lei apart is variety. While most Macau bakeries offer a single type of Portuguese egg tart, San Hou Lei serves six different flavours: classic Portuguese tart, traditional egg tart, egg white tart, bird’s nest tart (燕窝撒), coconut tart, and a seasonal special. The bird’s nest tart is the signature item and genuinely unusual, with a layer of bird’s nest jelly beneath the custard that gives it a different texture.

The tarts themselves lean toward a chunkier, more substantial style. The crust is oilier and less delicate than Lord Stow’s, and the egg flavour is strong. This is not the refined pastry shop experience: San Hou Lei is a no-frills neighbourhood restaurant where locals come for breakfast noodles and pork chop buns alongside their egg tarts.

Pricing varies by flavour, with the classic tart starting at approximately MOP 10 and the bird’s nest tart costing more.

Quick Comparison

How to Get There from Hong Kong

Macau is an easy day trip from Hong Kong, and an egg tart crawl is one of the best ways to spend it.

The fastest route is the Hong Kong-Zhuhai-Macau Bridge (HZMB) shuttle bus. Buses depart from the Hong Kong Port at HZMB (accessible via the Tung Chung MTR line, then bus B4 or B6) and arrive at the Macau Port in approximately 45 minutes. The fare is around HKD 65 one way. Buses run 24 hours, with departures every 5 to 10 minutes during the day.

Alternatively, the TurboJET ferry operates from the Macau Ferry Terminal in Sheung Wan (Shun Tak Centre) and from China Ferry Terminal in Tsim Sha Tsui. The crossing takes about one hour and costs HKD 175 to 215 depending on the day and class.

Once in Macau, the Macau LRT (Light Rapid Transit) connects the Macau Port and Taipa, which is useful for reaching San Hou Lei, Koi Kei, and Manteigaria’s Taipa branch. For Lord Stow’s in Coloane, take bus 25, 26A, or 50 from Taipa.

A suggested egg tart route for a day trip: start at Margaret’s near Senado Square in the morning, walk along the waterfront to Manteigaria on Praia Grande, then take the LRT or bus to Taipa for San Hou Lei and Koi Kei on Rua do Cunha, and finish with a bus ride to Coloane Village for Lord Stow’s in the afternoon. This route covers all five bakeries and the most scenic parts of Macau.

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