If one goes to Taipa Village of Macau, one would definitely stop by Seng Cheong. Not only for their famous crab porridge, but also because it’s one of the very few places one can have a proper meal within the (old) Taipa Village. For real. Haha!

[READ ABOUT MY MACAU TRIP ON MY MAIN BLOG]

And to cater to the crowd of customers, Seng Cheong has another unit located just round the corner from the flagship outlet. I don’t remember them occupying the other unit when I dined at Seng Cheong 4 years ago. They could have taken over the extra space for a long while now. Just that I only got to know of it after my friend and I were re-directed there as there were no empty table for the big group of us in the main area.

And from the menu (pages 1, 2, 3, 4, 5, 6), we ordered:-

1) 酥炸墨魚丸, MOP85 (above) – Deep dried cuttlefish balls.

2) 椒鹽田雞, MOP85 (above) – Deep fried frog legs with salt and pepper.

3) 鲍貝扒西蘭花, MOP85 (above) – Abalone with broccoli.

4) 田雞粥, MOP100 (above) – Frog leg porridge.

5) 招牌水蟹粥, MOP200 (big) (above) – Signature water crab porridge.

And of all the dishes we tried, it’s of no surprise that we enjoyed the crab porridge the most. Having travelled to Macau at least twice now, visiting Taipa Village would be on most people’s itinerary. Although many specially came to Taipa Village for the crab porridge.

So I say, if one is (already) in Taipa Village, do drop by for lunch or dinner for their crab porridge. Will I recommend making a special trip just for the crab porridge? Well… It’s not exactly a must. But if one is going to spend 3D2N in Macau, there’s sufficient time to come by Taipa Village, which is surprisingly walkable from The Venetian Macau.

One of the (food) stops on our Macau itinerary was for the pork bun. So after our lunch in Taipa Village, my friends and I made our 10 to 15 minutes leisure walk to Tai Lei Loi Kei. Finding our bearings around wasn’t difficult since this was not our first to Macau, or to Tai Lei Loi Kei. However, we got a shock when we saw ruins in place of what was supposed to be the restaurant.

[READ ABOUT MY MACAU TRIP ON MY MAIN BLOG]

Apparently, they have since relocated. We spotted a poster across the road. Though unsure of the new address and with no one to ask for directions, we headed in the direction which the arrow on the poster was pointing towards. We were a little worried cause the wind had somewhat displaced the poster. So we did not know if the arrow was still pointing in the correct direction.

So with the original restaurant (or rather, ruins) on the left, we continued to walk straight to reach the restaurant which had since relocated to a yellow-painted shophouse. The place was bustling with both locals and tourists when we entered. As such, we were directed to the second storey.

And from the menu (pages 1, 2), we ordered:-

1) Pineapple bun with butter, MOP11 (above)

2) Pork chop bun, MOP30 (above)

3) Fish ball, MOP30 (above)

  

4) Yuan yang, MOP16 (above) – Coffee with tea.

I enjoyed the pineapple bun the most. As for the pork bun, besides being served a generous slab of pork, it was otherwise average. Although I imagine the pork bun to be tastier if paired with the pineapple bun instead of the regular bun.

Service wise, one shouldn’t expect much cause it’s not exactly a restaurant although there’s the word ‘restaurant’ on their signboard. By the time we finished our food, the crowd within the eatery had dispersed. However, the staff who was (probably) in-charge of the second storey kept asking if we were going to order more within the next 15 minutes after we finished our food. So yup, it’s an eatery for one to to eat and (quickly) go. Not so much to linger around.

There’re a few outlets for Tai Lei Loi Kei. We chose this outlet as it fitted well into our itinerary. One can refer to their website for the address of the other outlets. One may also want to come by at 2pm as it’s stated on their menu that ‘pork chop bun are baked fresh daily at 2pm’.