When it comes to Macau egg tarts, most people's first impression might be the Rua do Cunha in Taipa or those glitzy resort casinos on the Cotai Strip. But if you ask a true old-school Macau local, Coloane is where this flaky pastry affair began — Mr. Andrew, who started his egg tart business on this quiet little island road, has now become a flavour that travellers from across the globe make the pilgrimage up the hill to find.
Coloane's egg tarts are different from the hurried pace of the city. Here, egg tart lovers mostly grab a little stool and sit on the stone benches by the beach, or tuck themselves away under the veranda of some old coffee shop, letting the sea breeze wash over them as they slowly savor each bite. This "no rush" way of eating is precisely the soul of Coloane egg tarts — it's not just a pastry, but a way of life.
One story, three generations of flavour
To understand the status of Coloane egg tarts, you need to go back to the history. In the 1980s, most egg tarts in Macau were still being handcrafted by old bakeries, with recipes and textures closer to the Cantonese egg yolk tart. When British chef Andrew S. L. came to Coloane, he adapted the British custard tart recipe with some local tweaks: a flakier butter pastry, a less sweet custard filling, making the texture lighter — and that's how this tart came to be known as the "Portuguese egg tart", though technically it should really be called the "Macau发烧版英式蛋撻" (Macau's发烧 version of the British egg tart).
Back in the day, the old masters at Andrew's Bakery used the most traditional methods: waking up at five in the morning to knead the dough, layer the pastry, pour in fresh custard, and slowly baking it in a charcoal oven — this scene can still be seen in a few old shops in Coloane today, small in scale but spot on in flavour.
Beyond eating egg tarts, what else can you experience?
When coming to Coloane for egg tarts, try not to treat it like a tourist spot where you're rushing to tick off a checklist. What I'd recommend is a "roaming mode": start with breakfast at a traditional tea restaurant in Coloane town, grab a box of egg tarts, and walk along the coastal path to Cheoc Van or Hac Sa beach. Along the way, you'll pass some really hidden little shops — maybe an elderly lady selling bean curd made with mountain water, or a dessert shop serving the local neighbourhood, any of which might surprise you.
This "purposeless discovery" is the correct way to experience Coloane. Egg tarts make the perfect companion — you can keep eating as you walk, or take them home as gifts.
Recommended spots
Since I'm giving recommendations, how can I not mention specific shops? The following three are the more distinctive options on Coloane Island:
First, Andrea's Bakery's Coloane flagship store, located on Rua do Estádio in Coloane town. The shopfront isn't big, but the bakers still insist on freshly baked tarts every day. Here, the tart shell is particularly thin and flaky, dissolving in your mouth, with a rich egg aroma that's not cloying. The best part is that they sometimes have limited-edition flavours on the menu — like coconut egg tarts or chocolate lava versions, but you have to be lucky to catch them. Around MOP$8-12 per tart, and compared to chain shops elsewhere, the value for money is pretty decent.
Second, Sarinda Cafe. This cafe is a bit hidden, tucked away on the second floor of a village house, but the view is fantastic, overlooking the entire stretch of sea. Their egg tarts are homemade estilo, slightly larger in size, with smoother custard, closer to the Hong Kong style texture but with a bit more innovation compared to the traditional methods. The cafe's decor has a bit of a foreign coastal town feel — perfect for photos to impress your followers. Average spend is MOP$25-35 including a coffee, and you can easily sit for a couple of hours.
Third, the old erten stall right by the pier. No fixed shop name, just under the big banyan tree opposite the Coloane pier. The lady cycles out herself to set up stall, with a cardboard box as the counter. There's only one type of egg tart, but the flavour is very homely — just the right amount of sweetness, with a thicker tart shell, a bit like what your grandmother used to make. This kind of "hidden gem" is the real treasure that only locals know about. MOP$6-8 per tart, and sometimes you need luck to catch the lady when she's open for business.
Practical information
The most direct way to get from Taipa to Coloane is either bus number 15 or 26, boarding in the old Taipa area. It takes around 20 minutes to reach Coloane town, with the stop called "Coloane Town" or "Pedralving"; if you want to enjoy the coastal scenery along the way, you can take the 15A from the Cotai Strip, which goes directly to Hac Sa Beach. This route is less frequent, with buses coming roughly every 30 minutes. Drivers can park at the public car parks in Hac Sa or Cheoc Van, at MOP$6 per hour on weekdays, and more expensive on weekends.
Egg tart prices generally range from MOP$6-35. Old-style shops charge around 8-12 patacas, while cafeteria-style ones cost 25-35 patacas including coffee; for gift boxes, it's usually 60-80 patacas for half a dozen, which can be kept for two to three days.
As for opening hours, most old egg tart shops do their baking in the afternoon, between 2pm and 4pm — that's when you can get them fresh out of the oven. If you go in the morning, you'll mostly find cold or slightly reheated ones, but they're still delicious. If you don't want to miss out, prefer going in the afternoon.
Little tips
Coloane's weather is similar to the Macau Peninsula — summers can be quite sunny and humid, so best to bring mosquito repellent and an umbrella. Public transport here is less frequent than in the city, so if you want to take your time, prefer taking a taxi or renting a bicycle — Coloane's coastal cycling path is quite beautiful, and it's good for both exercise and scenery. Also, if your goal is to hit up multiple egg tart shops across the island, I'd recommend bringing a cool bag or small cooler bag; otherwise, carrying boxes of egg tarts around the entire island could turn into a disaster.
Ultimately, Coloane's charm isn't just about the egg tarts — the beaches, the ancestral halls, the old buildings at Lai Chi Van, and the big banyan tree in front of the church all deserve more time to explore and soak in. If time permits, why not spend an extra half a day here? That's the best way to feel this slow soul of Macau.
Frequently Asked Questions
Where did the Coloane egg tarts originate?
Mr. Andrew started his egg tart business on this quiet island road in Coloane back in the day.
Who created the Coloane egg tarts?
Mr. Andrew chose to start his business on the island roads of Coloane, rather than in the urban city area.
What makes the Coloane egg tarts special?
The Coloane egg tarts represent the taste of Macau's slow pace of life, unlike the hurried city.
Why are Coloane egg tarts considered the true flavour of old Macau?
Coloane is where Macau's egg tarts began, where this flaky pastry flavour first originated.
Why should travellers make a special trip up the hill for Coloane egg tarts?
Coloane egg tarts have become a flavour that travellers from all over the world make a special trip up the hill to find.
