Turtle Man cooking up a storm

Aside from seeing the sights, we’re also looking forward to trying out all the great food offerings that Macau have. Our first meal was a hit among all of us: a small hole in the wall restaurant called Turtle Place with the main chef cooking noodles in the street corner. Interestingly, the first noodle they served us was something that resembles char kway teow in appearance and slight taste, except that it’s made with beef instead of seafood. It was great, and so was the next two noodles they served, the deep fried shrimp dumpling, the fried fish ball, the crispy small fish and the fisherman’s congee.

Turtle Place’s Fisherman’s Congee (also known as Sailor’s Congee)

We are billeted at the Sofitel Macau, a gorgeous luxury hotel that I am sure will spoil us for the next four days. I am now dreading the day I go back to hostels. Earlier, I was so happy to do what I’ve been looking forward to doing the past days: unpack.

My room at the Sofitel Macau

Day 2 starts in eight hours, so I better go check if that bed is as comfortable as it looks.