The health and safety of our guests and employees remains our top priority as always. The hotel has always been in full compliance with Macau SAR Government regulations in preventive measures against the spread of the coronavirus. The operating hours of certain facilities and restaurants at Grand Lisboa Hotel have been adjusted. Please click here for more details. In referring to the regulations from Macau SAR Government, the exemption of 5% tourism tax on hotel, spa, dining and other tourism related sections is applicable from 11 May 2021 to 31 December 2021.
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[Macau, For Immediate Release] – Grand Lisboa Hotel presents a new exclusive dessert this summer – Portuguese Egg Tarts “Quartet”. When Portuguese egg tart was introduced to Macau in 1989, it immediately became a famous local snack and one of the must-taste desserts for diners and tourists. As Macau was awarded the title of “Creative City of Gastronomy” by UNESCO, Mr. Norihito Muranaka, Executive Pastry Chef of Grand Lisboa Hotel, was inspired and re-created this popular classic dessert with a mixture of Japanese ingredients at the Round-The-Clock Coffee Shop at Grand Lisboa Hotel. Portuguese Egg Tarts “Quartet” are not only full of rich egg scent, but also different flavours with a delicate taste, including strong refreshing Kyoto Uji Matcha, Salted Caramel that awakens the palate, and summer fresh Yuzu and Premium Vanilla made of high-quality vanilla seeds. The outer layer of the egg tart is spongy with the filling silky and mellow that presents distinct layers of rich taste. Portuguese Egg Tarts “Quartet” are available in limited quantity daily at the Round-The-Clock Coffee Shop from 11 a.m. to 8 p.m. Premium Vanilla Portuguese egg tart is priced at MOP 12, while Uji Matcha, Yuzu and Salted Caramel are priced at MOP 15.

The concept of Portuguese Egg Tarts “Quartet” was inspired by the understanding and blending of Japanese ingredients and Macau desserts by Chef Muranaka, who has spent decades perfecting the art of confectionary creations in France and Japan. He is especially good at creating special and exciting pastries by infusing fresh elements into traditional desserts that make the new creations more tantalising.

As the Portuguese egg tarts are freshly made daily, they need to be eaten on the day of purchase. Ideally, they should be enjoyed immediately or within a few hours. To ensure that every Portuguese egg tart meets Chef Muranaka’s exacting standards for freshness and taste, only a limited quantity is available each day.

For more info on Grand Lisboa Hotel, please visit: http://www.grandlisboahotels.com/

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For media enquiries, please contact:

Ada Chio de la Cruz
VP – Destination Marketing & Brand Strategy
Grand Lisboa Macau
Tel: (853) 8982 5059
Email: adachio@grandlisboa.com

Grace Tong
Senior Marketing and Communications Manager
Grand Lisboa Macau
Tel: (853) 8803 7870
Email: gracetong@grandlisboa.com

Odelia Kuok
Senior Public Relations Officer
Grand Lisboa Macau
Tel: (853) 8803 7872
Email: odeliakuok@grandlisboa.com

  • The Portuguese Egg Tarts 'Quartet' offer 4 flavours, Premium Vanilla, Kyoto Uji Matcha, Salted Caramel and Yuzu
  • Portuguese Egg Tarts 'Quartet' are full of rich egg scent and different flavours with a delicate taste
  • Norihito Muranaka, Executive Pastry Chef of Grand Lisboa Hotel presents a new exclusive dessert – Portuguese Egg Tarts 'Quartet'
  • Chef Norihito Muranaka combined the Portuguese Egg Tarts with the Japanese ingredients