MacauCity travel guide

Portuguese egg tarts

Macau's most iconic food—thicker and creamier than Hong Kong's egg tarts; custard charred and caramelized on top, inside a short flaky pastry; Lord Stow's Bakery in Coloane village is the original and still the best

African chicken

Macau's fascinating fusion masterpiece—chicken marinated in piri-piri pepper sauce showing Portuguese colonial influences from Mozambique and Goa; roasted and served with crispy skin and a peppery coconut-spice base sauce

Pork chop buns

Crispy Portuguese bread roll stuffed with a thin fried pork chop seasoned with vinegar and spices; sold at stalls near the Leal Senado square; Margaret's Café e Nata makes the crispiest bun and Noon House has the thickest chop

Minchi

Macanese comfort food—ground pork or beef stir-fried with soy sauce, Worcestershire, diced potato and onion, topped with a fried egg; a uniquely Eurasian dish of Macau's old creole community, cheap, satisfying and irreplaceable

Serradura

Portuguese-Macanese sawdust pudding—alternating layers of whipped cream and crushed Marie biscuits in a cup; the cream is infused with vanilla and condensed milk; sold from cafés to take away; extraordinarily popular among school children

Portuguese wine

Macau's colonial heritage brings genuine Alentejo, Douro Valley and Vinho Verde wines to restaurant menus; drinking a glass of Portuguese red in a Taipa village cobblestone restaurant feels genuinely like Lisbon transplanted to South China