A Dessert Rooted in Memory
In the heart of Macau’s historic neighborhoods lies a dessert that stirs both taste buds and nostalgia—Serradura, often called “sawdust pudding.” At first glance, its name may sound unassuming, but this chilled layered dessert is one of the most beloved symbols of Portuguese-Macanese culinary tradition. Smooth, creamy, and delicately sweet with a crunch of finely crushed biscuits, Serradura is simple in concept but rich in emotion.
This dessert arrived in Macau during the mid-20th century, introduced through Portuguese families and home kitchens. Made with just a few ingredients—usually whipped cream, sweetened condensed milk, and crushed Marie biscuits—it became a household favorite, especially during holidays and family gatherings. Over time, Serradura evolved from a humble treat to a restaurant staple. And among the many places that serve it, one establishment has become synonymous with the dish: Riquexó.
Riquexó: A Time Capsule of Portuguese-Macanese Flavors
Stepping into Riquexó feels like entering a storybook page from the 1960s. Tucked along a quiet lane in the Avenida do Conselheiro Ferreira de Almeida area, this family-run restaurant has been serving Portuguese-Macanese comfort food for over 60 years. Its name, which refers to the old-fashioned rickshaw carts once used in Macau, hints at its dedication to preserving the charm of another era.
The restaurant’s interior is modest and unpretentious. Wooden tables, lace curtains, old photographs, and vintage posters tell stories of a bygone time. There’s no flash or formality—just the comforting sense that you’re about to enjoy food made with care and continuity. The owner and long-time staff often greet regulars by name, and new guests are treated with the same warmth. Riquexó is not about grand dining theatrics; it’s about honest flavors that carry history.
A Spoonful of Sweet Simplicity
Serradura at Riquexó is a perfect representation of the restaurant’s philosophy. The dessert arrives in a small glass, its layers neatly alternating between velvety cream and the soft crumble of biscuits that give the dish its “sawdust” texture. At first bite, the contrast between the airy lightness of whipped cream and the earthy crunch of crushed cookies is comforting and delightful.
The balance of flavors is key—never too sweet, never too rich. What makes Riquexó’s version exceptional is its texture: impossibly smooth cream, with just the right density, and biscuit layers that are finely ground but still texturally alive. Each mouthful melts away, leaving a lingering sweetness and just enough crunch to draw you back in.
While some modern variations of Serradura add flavors like matcha, coffee, or fruit, Riquexó remains faithful to the traditional recipe. That purity makes it especially meaningful for those seeking an authentic taste of Macau’s Portuguese culinary heritage.
A Scene of Local Life and Living History
Beyond the food, part of the appeal lies in the setting. The restaurant is located near several old villas and heritage homes, a short walk from Lou Lim Ieoc Garden and the historic Guia Fortress. This part of Macau remains largely untouched by the glitz of Cotai, offering glimpses into everyday life: children playing near tiled doorways, neighbors chatting under banyan trees, the occasional bicycle gliding past pastel walls.
Dining at Riquexó means participating in that living history. Many of its guests have been coming for decades, and it’s not unusual to see three generations of a family sharing a meal here. Locals often end their lunch with a small glass of Serradura and a strong coffee, lingering just a little longer in the familiar comfort of the space.
For visitors, it’s a chance to slow down and experience Macau as more than a destination of lights and spectacle. Here, surrounded by quiet stories and gentle flavors, you begin to feel the emotional heartbeat of the city.
Flavors That Spark Emotion
There is something deeply personal about a dish like Serradura. Its simplicity reminds many people of childhood, of meals shared with family, of kitchens where the desserts were homemade rather than plated like sculptures. Travelers often describe their experience at Riquexó as unexpectedly moving—not because of dramatic presentation, but because of how grounded and real it feels.
Some guests recall being surprised by how much they enjoyed such an unassuming dish. Others speak of a nostalgia they can’t quite explain. The experience transcends food—it becomes a window into a culture that values tradition, family, and the joy found in small things.
The texture of the dessert itself seems to echo that sentiment: layered, soft, with just a little crunch—like the layers of Macau’s own identity. It’s Portuguese and Macanese, old and new, foreign and familiar all at once.
A Dessert Worth the Journey
While many high-end restaurants in Macau offer their own take on Portuguese sweets, few can match the emotional impact of enjoying Serradura at Riquexó. Part of what makes it so special is the context: the decades-old restaurant, the sense of community, the continuity of flavor passed through generations.
Guests often talk about how the experience lingers—not just in taste, but in memory. The unhurried atmosphere, the friendly smiles, the handwritten menu—all contribute to a feeling of being welcomed into someone’s family kitchen. And in a world where dining is increasingly fast, digital, and designed for show, that authenticity feels rare and nourishing.
For those exploring Macau’s culinary scene, a visit to Riquexó offers something truly meaningful. Not only is it a chance to taste one of the region’s most beloved desserts, but it’s an opportunity to step into a story that’s still being written—one spoonful at a time.
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