Fat Siu Lau
Although this might be Macau’s oldest restaurant, you would never know it was built in 1903 following last year’s ill-advised art deco facelift. Now it looks so modern and pop-y that it has lost its old-world charm, and with it, most of its original customers. All that remains is the name and a new clientele of wealthy mainland Chinese. However, the Portuguese food is as good as ever, especially the seafood.
Fat Siu Lau details
Address 64 Rua da Felicidade
Area Macau
Telephone (853) 2857 3580
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The new branch is called "Fat Siu Lau 2", located in the bar street area, next to MGM Grand. Bright red modern deco, serving most of their famous & original Macanese/ Portuguese dishes + new items.
If you want to dine at a place known for its authentic blend of Macau-Portuguese food, with a tradition of over 100 years, than Fat Siu Lau is the only place to go. In fact, it is not only one of the oldest restaurants in Macau but is an INSTITUTION and quite simply a must. Established in 1903, by Mr. Wong Man Sing, the first Restaurant Fat Siu Lau was located in a two-storey wooden building at Trav. Do Matadouro, Macau and was later expanded and relocated to Rua da Felicidade (the historical red light district), where it is still located today. Now, they have expanded into two more restaurants. In 2006, Restaurant Fat Siu Lau 2, the first branch in a century, was established in Macau’s Lan Kwai Fong, providing enchanting views of Statue of Kun Iam and the nearby lake. In 2009, Café Fat Siu Lau 3 is newly established in Taipa village, with a green Euro architectural motif. Currently, Fat Siu Lau is run by the 3rd and 4th generations of Mr. Wong Man Sing’s family. The décor is different for each restaurant but embrace the upscale chic style of luxury dining, and though each location caters to different clientele, the food is impeccable at each establishment. For a soup we suggest you to try Portuguese Soup, 30 Macau dollars ($), which is a green vegetable soup, that is potato puree together with chouriço (Portuguese sausage) and spinach and olive oil. The Portuguese Fish Balls, $40-49, are light, yet plump and buttery and barely evoke any fish taste. Both of these starters evoke images of Portugal. The Portuguese Sardines, $68, are a delight, and grilled and oiled to a fine charcoal crisp, and do not in the least resemble typical scaly, fishy sardines. The olive oil is light in consistency, but has a rich flavor that is not overpowered by the fish. They are on par with any grilled meat and the tender marinade but heavy scent simply lingers on the senses. For mains, the Spicy African Chicken, $136, is a favorite. In Africa and India the Portuguese learned how to use spices with the result that Macau’s most popular dishes include African chicken and piquant prawns, all baked or grilled with peppers and chilies. It is one of the major dishes in Portugal. This dish combines the diet culture of India and Africa, and is characterized by freshness and lasting aroma. Fat Siu Lau’s is covered in an amazing peanut sauce with coconut flakes and piri piri spices. It is an excellent piece of chicken and unlike in traditional African Chicken, Fat Siu Lau chooses to generously marinade and leave the chicken basting in the sauce. Perfect for dipping the quality crusty Portuguese bread that is served as complimentary. We also insist you order the superb roasted pigeon. The “Shek Ki Superb Roasted Pigeon”, $108, is Fat Siu Lau’s signature dish. To emphasize the quality, first it must be mentioned that the owners personally inspect and only select the strongest pigeons. Even more mouth watering is that the recipe to the flavorful marinade has been a closely guarded secret for 100 years and has made this roasted pigeon dish a legend. The soy sauce marinated pigeon when presented has a crispy bbq scent that not only smells divine but fills the whole table with its cooked perfume. Almost too delicious a smell to eat, one soon discovers that the pigeon has two different but equally scrumptious textures. The legs taste similar to chicken, while the middle tastes like pate. Filled with quite a bit of brown meat and little fat, this dish is easy to devour and savor the unique textures that will mask the mouth. For desserts, the Soufflé, $130, takes 40 minutes to prepare but is well worth it. Much like the chicken, its vanilla smell envelops everything and it is easy to fall into the airy extravagance. Delicately light textured, you can taste the whisked egg whites and its almost creamy golden brown. When the rich chocolate sauce is added this soufflé is transformed from traditional breakfast like dessert to sweet indulgence. However, a most wicked indulgence is recommended. The Portuguese Serradura, $28, is a condensed milk biscuit pudding that resembles an ice cream sandwich, and taste likes one too. This is a dessert one could easily destroy every night, and the crushed and grounded cookie crumb lightly compliments the rich vanilla milk center. All of these dishes are greatly paired with the Almagrande white wine, which is dry bitter yet sweet like Port, or the Monteiros Dao Doc red wine, which is dry yet light. Of course for sweets, one must try the Barros Porto Ruby Port, which is simply perfection, or the F.S L. Special Drink, $35, which is like a fruit sherbet. The selection of Portuguese drinks and food is impeccable. Some ingredients such as Portuguese sausage and sardines are imported but most foodstuffs come from the fertile Pearl River Delta and Bountiful water of the South China Sea. Local produce includes quail, pigeon, and duck, and fresh vegetables, the famous Macau sole, African chicken and enormous juicy prawns. The food in Fat Siu Lau is a fusion of the creations and experiments of a voyaging community, so there is adventure for the palate!
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