Padaria Prazares, Goa

I’ve had Pasteis De Nata before and with the notable exception of Rhea Aaron’s I’ve always found them overhyped and not understood what the fuss was about. 

Photo courtesy Shraddha Uchill

Well now I know! 

I went to Padaria Prazares and had a Pasteis de Nata made by Ralph Prazares and it was a spiritual, out of body experience. The soft but crunchy pastry, and then the gooey, molten, sweet (but not too sweet) egg custard flowing into your mouth, just about holding some firmness and texture before exploding in your mouth and mixing with the saltiness of the pastry. This was a mouthful that was transcendental, food as a sensual, sensory experience, a high that gives you goosebumps and makes your eyes pop with wonder. 

Now I understanding why people love Pasteis de Nata with a religious fervour. And I know why Ralph spent day after day eating Pasteis de Nata in every place in Lisbon to find the best ones and then spent close to a year finding the perfect ingredients to blend in perfect proportion at the perfect temperature in the perfectly chosen oven to get the perfect egg custard. 

And now I understand why this brilliant young chef would leave one of the world’s great restaurants in St. John’s and find his way back to his home state and along with his wife create not just a bakery but what is effectively a homage to their heritage.

Photo courtesy Shraddha Uchill

This is a special dish in a special place from a special couple. If you’re in Goa, make the trek to Padaria Prazares from your party central hotspot and wait as long as you need to in order to eat a freshly baked Pasteis de Nata. 

It’s worth it. 

Ps 1: That wasn’t the only great dish there. You must try the decadent prawn cocktail sandwich, the closet thing you’ll ever find to a great New York style lobster roll, all buttery velvety bread, juicy prawns and an intense, creamy mayo. 

Ps2: And the superlative rarebit, made with a thick multigrain slice (homemade), a rarebit mix with simba stout and yellow cheddar - and as the stout is slightly sweeter than European ones, Ralf has added tobasco and a bit of chilli powder to it to balance out. Very clever and with an umami from the bechamel that pushes the envelope, as well as your idea of what a cheese toast can be. 

Ps 3: A plate of treats I posted. Clockwise - Madeleines , cinnamon rolls ( glazed unglazed ) , financiers ( almond flour and brown butter cakes ) , sour cherry financiers