UK-born but beloved in his adopted home of Macau – where he was called “Lord” by the locals – Andrew Stow opened Lord Stow’s Bakery in Colane, Macau, in 1989 following a visit to Portugal where he became a fan of the nation’s pastel de nata, a type of egg tart originating in Lisbon. The rest, as they say, is culinary history.
Today, there are now seven Lord Stow’s branches in Macau, plus franchises in Japan and Philippines, with more than 21,000 tarts baked daily.
Save stowing away (no pun attended) some of the flaky-crusted, creamy Lord Stow’s tarts in our bag upon a return trip to Hong Kong, we used to be able to get our Portuguese egg tart fix at EXpresso at The Excelsior, Hong Kong, but the hotel sadly closed its doors in March of this year.
Now, for the next three months at least – from 1 July–1 October 2019 (daily, 12–5pm) – we’ll be able to indulge in Lord Stow Bakery’s Portuguese egg tarts ($20 each) thanks to a pop-up at Mandarin Oriental, Hong Kong. The tarts will be freshly baked at the MO each day.
And what’s the difference between Portuguese egg tarts and HK-style egg tarts? Portuguese tarts use only egg yolks and are sweeter than their 852 counterparts. The filling of a Portuguese tart is caramelised, with puffed-up, blackened areas, and the crust is much flakier than a HK tart. What’s your preference?
East Lobby, Mandarin Oriental, Hong Kong, 5 Connaught Road Central, Central, 2825 4000
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