Solmar: Take Two Please?

I was intrigued when I first read Solmar’s African Chicken on the must- try food places list that Ella gave me. African chicken? In Macau? What? I had no clue at all. Sorry.

african chicken

I tasted different spices which were infused very well. The chicken was very big. It’s as big as a turkey leg and thigh. I wonder if it was a GMO?

Because of this, we went to Solmar on our first day in Macau. As I have mentioned in my posts about guides to egg tarts from heaven and food encounters in Ruins of St. Paul, it is quite hard communicating with the locals. In addition to this, I also had a hard time finding the place because it was beside a construction site (with high safety fences and walls). Still, no one can stop me from trying it!

To understand what I’m talking about, I created an illustration. Below is my route going to Solmar. Click to read my thoughts while finding it. Please forgive my work.

Luckily, I got someone to write Solmar’s Chinese name.

Honestly, I can’t remember vividly our whole dining experience there. This might be because my allergy was in full blast when we were there. I was sniffing, rubbing my eyes, sneezing as if it was my last chance to do all these. I was not prepared as much as I should have been prepared. I did not take notes at all. My photos are not that impressive and other things went wrong. What I can remember is that it was such a great fulfillment when I found the place.

What I can remember is that my first impression was that Solmar’s use of dimmed lights, baroque-like paintings, and fixtures and furniture made the ambiance old and classy.

The customer service was not extraordinary. When I asked what the server what their best seller are besides African Chicken, she unenthusiastically suggested other dishes.

It was a good thing that we did not order a lot because the servings were huge. In fact, we were not able to finish all. These are the other dishes we ordered besides African Chicken.

I forgot the name but it’s similar to Yang Chow rice.

Portuguese Chicken: It tasted like chicken curry.

Free bread!!!

I am not really familiar with this type of cuisine but what I ate in Solmar was delicious. My dad, who has chicken as the bottom of the food pyramid instead of grains, liked the African Chicken. I liked it too but we both agreed that we prefer the Portuguese Chicken over the African Chicken.

My Solmar experience was not the best. Still, I would give it a second try to appreciate it more. I hope that my allergies would not kick in next time!

Solmar details:

Address: (Written in the calling card) Avenida da Praia Grande, 512 Macau (My reference) 8 Travessa da Praia Grande

Store Hours: 11:00 AM – 11:30 PM

Chinese Name: Please refer to the scanned calling card.

solmar map

Have you been to this food place? What can you say about their African Chicken? Do you know the name of the rice dish that we ordered? Is this post helpful? Any thoughts on my route map to Solmar? 🙂

-foodmarks | marking culinary journeys

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Belle’s Top 5 from 2nd Rockwell’s Ultimate Taste Test

We forced Belle to choose her top five picks from the event and to write about it. We threatened her to the point where she was so helpless. She had no choice but to follow us.

Just kidding! Here are her awesome top 5 picks!

Wait! Before continuing, to see more photos and to know more about the 2nd Rockwell’s Ultimate Taste Test, read our “First Ultimate Taste Test Experience” post. Also, check out “Natz’ Top 5 from 2nd Rockwell’s Ultimate Taste Test“. Thanks!

And… continue. Enjoy!

5. Green Tea Cheesecake from Moshi Moshi

Their green tea cheesecake was heavenly! The green tea was subtle which is why I enjoyed it. I wish I wasn’t super full when I tasted their cheesecake because I would’ve definitely asked for more samples. There’s really nothing else I can say about it because it was really good and I would definitely buy this next time.

4. Hokey Pokey Ice Cream from New Zealand Natural

I am not familiar with this product but I’m glad my stomach still had enough space for this! My friend, Natz, already tried this in New Zealand and said the Hokey Pokey flavor was really good. I wanted to try other flavors since, she was getting that flavor already, but after I tasted the Hokey Pokey flavor, I didn’t get any other flavor anymore. I really love the honeycomb balls and caramel in it!

3. Cheese Steak from The Cheese Steak Shop

I’ve already tasted their cheese steak sandwich when they went to DLSU during the University Week, so, I was very excited to eat their food again. Their sandwiches taste really good. In my opinion, it is worth buying. I love the cheese steak shop so it was obvious I gave them a high rating.

2. Chow Fun Chicken Fry and Dark Chocolate Buchi from Chow Fun Modern Chinese Bistro

Chow Fun served chicken fry and dark chocolate buchi. I thought that the chicken would just taste like any ordinary chicken bites. Surprisingly, it tasted great! There was so much flavor and I am no expert when it comes to food but I can tell that the spices they used worked so well together.

As for the buchi, I enjoyed it as well because it tasted like Nutella which is my all-time favorite spread. I will DEFINITELY go to San Juan (even if I’m from the South) just to try out other food that Chow Fun offers.

1. Lemongrass Pandan Iced Tea and Purple Leaf (Talbos ng Kamote) Iced Tea from Bayani Brew

From the name, at first, I thought their product was going to be coffee but it was actually iced tea. The girl from the booth made us taste the drink first and asked us to guess what the flavor was. I tasted calamansi and it did have that but the main ingredient totally surprised me, camote tops or talbos ng kamote in Filipino. I didn’t think it was possible to use this vegetable to flavor drinks but it tasted good. The other flavor was lemongrass which tasted good as well.

Aside from the fact that the variations are unique and healthy, their products are also for a good cause – the organization helps out the farmers who plant and harvest the ingredients being used.


Do you want to see more photos from this UTT event? Then, check out our “First Ultimate Taste Test Experience” post. 🙂 You can also check out “Natz’ Top 5 from 2nd Rockwell’s Ultimate Taste Test“.

What can you say about Belle’s top 5? Have you also read Natz’ top 5? Do you think jokes are really half meant? Tell us what you think!

-foodmarks | marking culinary journeys

Natz’ Top 5 from 2nd Rockwell’s Ultimate Taste Test

If you want to know more about my whole experience, read my “First Ultimate Taste Test Experience” first. As I have promised, I would give you my top five picks. My friend, Belle, also made her top 5 post, “Belle’s Top 5 2nd Rockwell’s Ultimate Taste Test“.

These are my top 5 unforgettable food items on UTT.


5. Crunchy Belly from Carlo’s Kitchen

It was deadly delicious. Belle and I agreed that the food sample they gave was “bitin!” (not enough) and made us crave for more.

As of what I know, thinly sliced pork, when deep-fried, is easy to burn. I commend Carlo’s Kitchen for frying it very well, almost perfectly.

Crunchy Belly is great for “pulutan” (finger food paired with alcoholic drinks). It is a new version of chicharon. I will surely recommend this to my friends, who are young and daring enough to experience sinfully delicious treats.

4. Wild Mushroom Pie w/ Gruyere & Truffle Oil and Surprise Tart from Baked by Anita

It sounds so eloquent, doesn’t it? Well, I thought it was. This was one of the reasons why I was so intrigued by this new creation. The name was straight forward. I was really anticipating to try this from the moment I read it in the “Foodie Cheat Sheet“.

Actually, I was not sure if the Wild Mushroom Pie with Gruyere and Truffle Oil and Surprise Tart were two different types of food items or if this food item just has a lengthy name.  The lady giving samples in the booth offered us only one for each person. I wanted to ask her about it but I think she was not in the mood to entertain. Thus, I assumed and considered it as just one.

I have always loved eating any kind of edible mushroom. The truffle oil was a nice touch to the whole thing. It created more depth. The truffle was infused very well that’s why the mushroom flavor was stronger. For me, this kind of food is something not everybody would appreciate. The earthiness is somewhat challenging for some people.

I would love to eat more of this. I just hope that it would not be too pricey considering the use of such ingredients.

3. Cheese Steak from The Cheese Steak Shop

I love beef. I love thinly sliced beef. I love cheese. I love cheese steak.

Though The Cheese Steak Shop offers what I love, I was not eager to try their food item at first. I’ve been seeing their store every time I exit Makati coming from skyway. Honestly, I thought it would be a lame copy cat of the two famous cheese steak stores in Philadelphia, Geno’s and Pat’s or Pat’s and Geno’s (The rivarly is still on-going. I don’t want to be biased because I equally enjoyed the two.)

Since it was part of the UTT experience, I gave it a try. When I tasted the cheese steak, I actually underestimated it. It was really good. It was a quality cheese steak. The seasoning was great and the beef was cooked just right. I liked it that they cooked and prepared it on the spot. I also liked the use of a different kind of cheese (I was not able to ask what kind of cheese.) compared to the one being used in Philly, good ol’ Chiz Wiz.

Though they did not provide whole pickled peppers, which is a fun experience biting it, it was fine because sweet and hot peppers were on top of it. Nonetheless, I still prefer the whole peppers.

After UTT, I now know that it is worth dropping by their store.

2. Hokey Pokey Ice Cream from New Zealand Natural

FINALLY! This was the first word that popped up in my head when I first saw Hokey Pokey flavor in New Zealand Natural’s booth. The reason for this is that few years back, my family and I went to New Zealand. One of the most unforgettable memory in that trip, besides the abundance of green land we saw all over, was the Hokey Pokey ice cream. We loved eating it even if it was freezing cold. It was just so addictive.

When we went back to Manila, I tried finding one but I believe that it was not yet available in the Philippines.

Then, UTT happened. I was really ecstatic tasting this ice cream flavor again. I was informed by the owner that their products are all imported from New Zealand. She also said that they just started selling the ice cream last May.

Why do I love it?

My favorite ice cream flavor is Vanilla. I’m not fond of sweets but butterscotch and honeycomb are favorites of mine.

Vanilla ice cream + Butterscotch + Honeycomb = Hokey Pokey ice cream. GENIUS!

1. Chow Fun Chicken Fry with Vinaigrette from Chow Fun Modern Chinese Bistro

Description on their flyer: Fried chicken + toasted plum and spice + vinaigrette

The chicken fry was pretty damn good!

When Belle and I were nearing Chow Fun’s booth, I could smell the chicken being fried. I know that the cuisine is Chinese but the smell reminded me of Taiwanese chicken. When I tasted it, it was like bringing me back to the streets of Taiwan. There was a distinct taste, which I believe the use of plum contributed to it. The seasoning of the chicken was spot on and it was fried to perfection. The vinaigrette also complemented the chicken very well.

Living in the south, it is an effort to go to food places in the north of the metro but I am really looking forward to going at Chow Fun in San Juan just to taste this thing again and other dishes that are surely worth it.

So there, those are my top 5 picks! And to serve as our drink, we were offered a bottle of beer. The beer that Belle and I had, Premium All Malt, became a favorite of mine because it really complemented the food samples very well. I like it better than San Mig Light because there was less bitter after taste.

What do you think of my top 5? Have you read Belle’s top 5? Do you agree with us?

Do you want to see more of UTT? Then, check out my “First Ultimate Taste Test Experience” and “Belle’s Top 5 from 2nd Rockwell’s Ultimate Taste Test posts.

-foodmarks | marking culinary journeys