[FOOD] 20141224 Gelatina Mok Yi Kei 莫義記 @ Taipa, Macau

Gelatina Mok Yi Kei 莫義記 is a 80 years (and counting) old dessert shop that is well known for something that is not actually produced locally in Macau. In fact, it is so exotic that I found it amusing to find it in place like Macau. Well, it is no other than our Malaysian King of all Fruits - Durian.

Yes, they are selling Malaysian produced durian ice cream and proudly promoting to tourists. Located at the busy pedestrian streets of Rua do Cunha, right opposite the Galaxy Macau, you will spot this corner store right in front of the bus stop.

Mok Yi Kei sells various kind of desserts such as agar and ice creams, but both the durian ice cream and sawdust pudding (Serradura) are their best seller.

9A, Rua do Cunha, Taipa, Macau
Nearest Bus Stations: Rua do Cunha
Telephone: +853 6669 5194
Opening Hours: 11:00am until 9:00pm (unconfirmed)


Gelatina Mok Yi Kei is located in the famous Rua do Cunha streets, opposite Galaxy Macau. You can actually walk from Galaxy Macau to Rua do Cunha. Alternatively, there is a bus stop which directly stop in front of a small square in the middle of Rua do Cunha.

Rua do Cunha Bus Stop: Bus No. 11, 15, 22, 28A, 30, 33 and 34


I read a few blog posts about Gelatina Mok Yi Kei prior to my departure. It started off from a humble setup selling various kinds of desserts. What fascinates me is their best selling product is actually ice cream made of Malaysian durian. 

I arrived at Rua do Cunha some time around 5:30pm in the evening and the famous Tai Lei Loi pork chop bun was closed early due to Christmas eve. I walked further up the street to Mok Yi Kei and to my surprise, there's no queue at the store as opposed to what described in many blogs, even on a Christmas eve.

Just like any other famous shops, there are bound to be imitators around, particularly in Macau where you will often see the whole street selling the same kind of product (e.g. Bagua, Pork Chop Bun, Egg Tart and here, the durian ice cream) just like at Senado Square. Lack of authenticity, in my opinion.

The lady at Mok Yi Kei was promoting the durian ice cream, emphasizing on Malaysian Musang King durian was used. She offered me a sampler for tasting, hard selling that it's Musang King. Well ma'am, if you are trying to sell Musang King to a Malaysian, you better be serious.

(Sorry, no picture of the sample because it's in my stomach already!)

To be honest, the durian ice cream does taste nice and creamy with trace of durian flesh, it's Musang King indeed. Besides that, they do have the cheaper D24 flavour for sale as well. The ice cream may not appeal me as a Malaysian but it definitely will attract durian fans from Hong Kong, probably that's how it get its fame.

I skipped the durian ice cream and wanted to try the second best seller, the sawdust pudding, or also known as Serradura in Portuguese. This small cup of pudding cost me about MOP25 (RM12) (couldn't remember the exact price). The durian ice cream is more expensive at MOP30++ for the D24 and MOP60+ for Musang King.

I opened the lid and took a picture of the inside. I asked the lady what is the sawdust made of and she told me it was cookie crumb. It tasted like plain vanilla ice cream with cookie crumb on top of it to be honest. Nothing much to shout about. Perhaps that's why there's less crowd to be seen around Mok Yi Kei nowadays, at least that was what I felt on the spot because I was the only customer.

Next time, better try their other products like bird nest ice cream or coconut ice cream than the overrated products.


The durian ice cream was good to be honest. Recommended if you never tried any form of fresh durian ice cream, it taste just like the original fruit. Just come to Malaysia during the durian season to have the authentic ones.

overrated by durian fans
free tasting but not so polite in answering my question
Opening Hours
11:00am until 09:00pm (unconfirmed)

GPS: 22.330139, 114.165974


Malaysian lad, engineer by background, banker by profession whom passionate in photography, food and travelling.