Prawn Roe Noodle aka Har Ji Noodle

We come with a purpose to try out the Macau Har Ji noodle. After a long walk, we lost our way here, we stop and asked around for directions and finally we are here..

The restaurant is just beside Koi Kei Pastelaria and around the corner of Tou Tou Kui Restaurant.

Most of the restaurant in Macau is relatively small, unless you had your most meals at Cotai shopping Mall or Venetian's food court otherwise the experience would be very similar to Hong Kong. We seated and our back is touching another patrons's back..LOL 

We even need to find space to get to our table..so this place is not suitable for family with young kids.

The signature dish Har Ji Noodle - the noodle is hard and a little dry and the lead star 'har ji' is the brownish color powder with its source. Perhaps as a daughter of noodle maker I do have high expectation of noodle especially mee. This is just too dry for my taste. But I must stressed out that the restaurant is full with their lunch patrons when we were there.

The wanton soup mee - again noodle is a little hard. I bet due to full house and the cooking procedure is kind of rush. Nevertheless, their wantan is really good, much better than what we had in KL.

We ordered a plate of char siew..yes this is Macau/ Hong Kong style of char siew..dry unlike ours flourished with sweet source..the meat however is gentle despite the ugly look. LOL 

braised pork knuckle..proven we are bunch of carnivore eaters!! According to friends that has been here before, this time the knuckle is slightly mild in taste  which we suspect the braised time is shorter than suppose..

The famous Hong Kong Choi Sum also known as Chinese Flowering Cabbage. The stem is so large almost like a 50 cents coin, surprisingly not hard and super crunchy..

Fried fish ball with rice crackers - extremely good and highly recommended.

Heavy fish ball fillings goes well with the fried rice cracker of the outer wall..super delicious!!

Loja Sopa Da Fita Cheong Kei @大三巴

新馬路福隆新街68號地下
Monday - Sunday 12pm to midnight

Koi Kei

Pastelaria Koi Kei is already a very well known bakery in Macau but thanks to famous TVB series of Brother Keeper it bring the bakery brand to another level of branding. If you watched the series, the role that Edwin Siu played in the series- Lo Wai Son is loosely based on founder of Koi Kei.
I only watched episode 1 of this series and have no idea that Koi Kei is the main sponsor until i saw this poster at their shop.

Do you believe faith? We just finished our Har Ji noodle (Shrimp Roe Noodle) and found the Koi Kei bakery just next to. Being curious we walked in and looked around and soon my other half begin to try all their biscuits that are available for testing.

Come and try out, once bite no harm right? It just cause a burn at your wallet. Their biscuits quality is really top notch standard, much better than what we have locally.

The super famous almond biscuits from Koi Kei

Prepare freshly on the spot by their chief

 the strong almond aroma can cause you buying them instantly..

Apparently this is Koi Kei very first shop in Macau..this place is not located at main road hence lesser tourist as compared to the famous 大三巴 Dai San Ba street heading to St Paul's ruins

Edwin Siu - the lead man for the TVB series Brother Keeper

Koi Kei Pastelaria

http://www.koikei.com/koikei.php

Restaurant Tou Tou Kui

At 大三巴, beside visiting St Paul ruins, you almost find jewelry shop like Chow Tai Fook, Luk Fook and Chow Sang Sang at any corners...

Of course aside from all the blink blink diamond 大三巴 also a well known eatery home for Tou Tou Kui Restaurant. After much asking directions from the local finally we are here..

be it either lunch or dinner, be prepared to wait in queue..for us we waited for 15 mins before our numbers is called.

After we sat down, we asked the restaurant manager to intro few signature dish to us and before we realised we have order quite a few...

Steam fish ball

With fuk chuk inside the fish ball..the  texture is very rich with fish meat and skin..awesome!!

Har Gow - the skin a bit on thick side therefore safeguard the prawn from falling out 

Siew Mai - the look itself is very uninteresting..the filling however is a soft blend of fresh pork with prawn and hardly any MSG at their dim sum....yummylicous!!

braised pork large intestine - I am not much of spare part person but apparently Macau and Hong Kong serves the best spare part dishes of all..this dish surprisingly is quite nice LOL    

Hong Kong style cheong fun..not my favorite but those who like spare part say this is good wor..

Stew beef stomach - texture is bouncy and soft..I like!!!

crispy roast pork

The black color is the fermented black soybeans goes very well with the roast pork :)

cheong fun noodle

the filing is made up from fried rice noodle, making the cheong fun very crispy. the skin is a bit too thick for my standard..:p

Seafood braised noodle

This is the soup to go along with the noodle - not my preferred type

fried rich with organic red rice - very special and..taste exceptional good too :)

and finally dish of the day raw foie gras ..liver obtained from goose that has been fed with special diet rich in corn.  This is my first time trying and surprisingly it tasted like ice cream.. soft and creamy... just too high cholesterol to my preferences..LoL

Reservation is preferred otherwise be prepared for wait for table. As this restaurant do not locate near the main road, best is you ask around the shop for directions to come here. The restaurant located near to headquarters of Koi Kei Pastry.

Restaurant Tou Tou Koi

6-8 Travessa do Mastro, Macau, China

852-28572629

2013

The 2013 is the year where I live based on principle of stress free and enjoyed life to fullest
I found some problems with my health and the doctor said I need a stress free life to promote better health.

Well, it is not that I earn a lot nor did a lot better than other people but I always believe there a lot of people out there who are much superior or smarter than me and I do not need to compare myself with them. On the other side they are some less fortunate people around and I think i am one of those lucky one. I am blessed have my loved one with me, my family and a bunch of great friends around.

Started of from Korea during CNY and the weather was so cold (almost freezing to death) and when I was down with cough and fever when I fly over. Luckily I managed to meet the right pharmacist who sell me the right drugs that good enough to cure me within 4 days..you see I have a weak lungs hence I never been able to stop coughing so quickly..LoL

Then we did a road trip and headed to Betong Thailand for the first time. It was very educational trip visiting the communist village for the first time.

A month later we did another trip and this time to Hatyai for its cheap food and groceries.

When durian season came, we visited a friend newly acquired durian orchard in Johor to satisfy our needs..

The same month we visited Betong again...this time for their durian at the Winter Garden. Not only we love durian, even their dog too. And we also found a new tool to open durian..and on our back home, we stopped by Tg Tualang for their famous big head prawn

In September we were invited by CC and Win Win to Phuket for a short break..

We fly in to Kuching in early December to attend wedding. This trip proves to be a fruitful one because we get to see Rafflesia flower for the first time in my life. But in order to see this biggest flower in the world, we crossed a river and had to climb a hill with 45 degree because it grew almost near the top of this steep hill.

And finally we end the year with another trip to Macau, Hong Kong and China for our makan-makan trip and I get to try Shanghai hairy crab for the first time in my life..yeeaaaay!!

I pray we will continue with more makan and and lots more holidays in coming 2014..same to you too :P :P

Happy new year to all :) :) :)