Macau’s favorite snack food is the pork-chop bun. And the place that does it best is Tai Lei Loi Kei, which was founded in 1960 as a street stall by the mother of the current owner. It’s hard to believe something so simple can be so good. Apparently when you stuff a glistening fried pork chop into a fresh Portuguese bread roll you’re practicing sorcery. I don’t know how else to explain why this is so delicious. Once you have one, you’ll wonder why more places don’t do it. There’s literally no other ingredient except a pork chop and a bun. I’m not a chef, but I’m pretty sure even I could put this together. Assuming, of course, you gave me a pork chop and a bun. And detailed instructions. And maybe you just make it and hand me the completed product. There! I did it! I’m the best!
Tai Lei Loi Kei
35 Rua Correia da Silva