I’m sure no one would disagree with me when I say that Lord Stow’s Bakery is the most famous egg tart producer in all of Macau. There might be some debate as to whether it produces the best Portuguese-style egg tarts, but there is no debate that it is the most famous, and by far the most popular Portuguese egg tart purveyor. I would put good money on the claim 90% of all visitors to Macau have had Lord Stow’s egg tarts. Hell, I’ve had them long before my first visit to Macau.
Before there were direct flights from Taiwan to Mainland China,Taiwanese citizens wishing to travel to China would have to transit via a stopover. More often than not (in the 90’s and early 2000’s), tourists and other travellers to China would choose Macau as their stopover because of the quick transit times in Macau’s smaller and less busy airport (compared to the ultra-busy Hong Kong International). As a result, almost every person I knew that visited China brought back and shared with me egg tarts from Lord Stow’s outpost in Macau airport. As if that wasn’t enough, Lord Stow’s Bakery actually opened branches in Taiwan during the mid-nineties egg tart craze in Taipei. One of their first Taiwanese locations just happened to be located in a building that was right next to the building I lived in when I visited Taiwan during my high-school and university summer vacations.
But their locations in Taipei closed after the egg-tart fad ended and direct flights between China and Taiwan began. I moved on to grad-school and no long spent entire summers in Taiwan. Egg tarts from Lord Stow’s Bakery suddenly disappeared from my life. They became something that I would only be able to try if I visited Macau.
There was a good ten year gap between my last taste of Lord Stow’s egg tart and my most current trip to Macau. As time passed, my memories of their egg tarts eroded. I had forgotten what they tasted like.
I remember that the egg tarts were good. But I don’t remember how good. Fortunately, since I stayed at the Venetian and they had a location in the Venetian, I didn’t have to go far to reacquaint my taste buds with their egg tarts during my visit to Macau three-and-a-half months ago.
There was a short line in front of the store as I arrived at Lord Stow’s bakery in the Venetian close to one of their indoor canals.
It took me six minutes to get to the front of the line and get my hands on their egg tarts.
I honestly wasn’t expecting much from the egg tarts. I have had them so many times before that – even thought I’ve forgotten what they tasted like -there wasn’t really a novelty factor to get me excited about them. Besides, over the past ten years, I’ve had many more versions of egg tarts which I thought were excellent-tasting.
As I took my first bite into the egg tart, I was overcome with a flood of flavour and texture memories. All of a sudden, I remembered how good the egg tarts from Lord Stow’s tasted. The tart was beautifully multi-layered with thin, flaky, and buttery goodness. The butter flavours were especially aromatic, and they paired perfectly with the tart filling which was delicate, snappy, not-too-sweet, and chock-full of enjoyable charred flavours. The egg tart tasted unbelievable. They were on a different stratosphere when compared to all of the other versions of egg tarts I have sampled.
I went back for their egg tarts three more times during my three day trip.