Located on the street behind Keu Kei (known as Rua do Caetano), operating a new, macanese-style restaurant. I believe it is not a spot that people are familiar with; this shop has been in business since the 1980s. The location is just around the corner of red houses; opposite comes a chicky, five-story high houses; having beautiful trees and vines planted and coiled on the wall edges surrounding the whole block.
That’s just a small restaurant area
Next to it is the gorgeous gourmet location, which is three-storey high. They have chosen Portuguese tile patterns, with use of modern interior design. There is also a transparent canopy on the rooftop, which brings in sunny and refreshing light and wind. There are not too many seats set indoors, thus, if you don’t want to stay up in the queue, better come prior noon time for lunch.
Best signature dishes ever
Staff will look after your food order, while other tea and tablewares are self-served. Today have ordered few good items, including Lai wah’s signature iced chicken, signature fish fillet cutlets, oxtail braised in red wine, golden garlic fried chopped pork rins, pork skewers with garlic sauce, all rich flavored dishes. The signature chicken use secret sauce mixes, versus the meat is tender and smooth in full tastes. The signature fish fillet accompanied with spaghetti is so yummy and appetizing, and it is one of the shop’s most popular food dishes. As for oxtail stewed in portuguese red wine, which of course, best matching with their home made bread. The serving size seems at lot for each plate; about two plates, which can be enjoyed by three persons. So don’t be too greedy when placing order.
Brought up in Sino portuguese food culture
I believe that many people, including myself, were brought up eating with such native Portuguese cuisine since childhood; they unknowingly followed the Sino-Portuguese food culture and preferences; where it leads to form current famous top restaurants like Keu Kei, Nga Tim place, Lai Wah, Chan Sing Kei, etc. All menus presented the common item like braised oxtail soup, baked pork chop rice, curry chicken, braised oxtail, etc.; are blended in with excellent local Portuguese recipes and distinct flavors that have evolved over the years of Sino-Portuguese historical and cultural evolution results.
What they probably all have in common is the sauce makes the whole dish different. Each dish comes in small portions, and accompany with rice and bread is just simply wonderful. Some dishes even reflect its unique flavors just happened in mosts Macanese dishes, where all it happened during childhood and kept in our mind still; For example the red, yellow, and thick sauces all made from spiced curries, say red wine, tomato sauce etc. those thick tangy sauces could be eaten only in Macau’s old shops. In addition to the nearby village houses and old buildings influences, incooperating with the construction of European-style buildings on the side; I believed everyone would still feel the Old Macau atmospheric view still while passing by the Coloane streets. This is absolutely one of the Coloane’s main attraction points as well.