Heard loads of good things about this eatery and I finally got around to giving it a try. They offer Macanese food, a blend of Portugese and Chinese cuisine. Have been waiting and waiting to give this eatery a try ever since it open doors end of last year. That would mean almost a year of tongue wagging, waiting for a good time to head here. Finally, here I am, lol.

The eatery feels welcoming. Brightly lit with a cozy feel. As soon as you enter, you are welcomed, then seated and given a Menu. We didnt know what to pick because everything sounded good. Finally decided on a noodle and a rice dish.

Dry Lacassa, 19 ringgit

So, this basically was a Macau style stir fried vermicelli rice noodles with pickled ginger, char siew and prawns. This noodles tasted really good but if you are not a fan of ginger, then perhaps you should give this dish a miss. It is the first thing you will taste and it lingers throughout the whole dish. It IS NOT overpowering, just different. In most dishes that uses ginger, you would find that this ingredient is often sidelined, plays a ‘mild’ role, more of a case of you not knowing it is on the plate unless you bit into it accidentally. Not here though, from the first mouth onwards, you would immediately taste the ginger. I loved it. It was not overpowering and overwhelming, it added loads of flavor to the noodles. The pickled ginger + sambal/belacan + meat + noodles complimented each other well, the whole dish was flavorful and delicious.

Portugese Chicken (Po Kok Khai), 25 ringgit

This was delicious. The gravy was a perfect blend of turmeric and coconut milk – sounds similar to an Indian dish, ey? I guess these similarities are shared across the region, throughout Asia. Cool, isnt? There were eggs, chicken, tomatoes, olives, carrots, shredded coconut. Man, this was yummy. The gravy was thicks and tasty. The chicken was tender, moist and flavorsome. Eating the chicken + gravy + rice, ooo man, it was just the perfect dish for a mid day lunch.

Serradurra, 10 ringgit

So, this was dessert. We did not intend on having one but the table next to us were having it and they kept going ‘ Yummmmmm’ and ‘Ohmagodddd’. So yea, this is how we decided on having dessert. Apparently what they were having is called Serradurra and it came recommended too. Upon trying it, it totally is worth every bit of that 10 ringgit cause this was da bomb. I usually stay away from everything pudding and custard. Why? Well, long story short, I had unfortunately tasted the ‘not well made’ version of a custard and pudding, the kind whereby the egg wasnt fully cooked, so I ended up tasting the uncooked yolk and it was Nasty! That episode scarred me for life. It has been a good 8 years and this Serradurra would be my first attempt in years. I figured, this is a reputable restaurant and the patrons next to me werent complaining at all, so it must be good, since it comes recommended. This pudding was different. It apparently is called a sawdust pudding? A Macao specialty with whipped cream and crumbled biscuits. For me, this was sooooooo good. It literally felt like I was eating what would be a combination of ice cream, gelato, nougat, cake? This was no usual pudding, atleast from the ones I have seen served locally. This was different. The bottom part was made out of the creamy, compact ‘Macao Pudding’, topped with a layer of biscuit crumbled, a giant scoop of vanilla ice cream and sweetened walnuts. Some of you may go ‘ Uggh, grosszz! Walnuts!! Yuck’ but worry not. Here, the walnuts are hardened and sweetened. For me, it felt like I was eating candy. There was no aftertaste, the kind walnuts are sometimes known to leave. Everything about this dessert was plesant, refreshing and utterly delicious.