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Macau Restaurant Reviews
Macau's medley of Portuguese and Cantonese cuisine—spicy and creamy Macanese interpretations of traditional Cantonese dishes such as baked prawns, braised abalone, and seafood stews—has made the peninsula one of Asia's top fine-dining destinations for decades.
Now, thanks to the spate of new casino-hotels, Macau has also become an exciting world-class culinary frontier. But Macau dining isn't all highbrow. Near the Largo do Senado, in the villages of Taipa or Coloane, wander the back alleys for zhu-bao-bao, a slab of fried pork on a toasted bun served with milk tea, or the signature pasteis de nata (custard tart): simple and delicious, and classic Macau.
Long-renowned restaurants such as Fernando's and Litoral are staying the course. So, too, are Cantonese restaurants such as Fat Siu Lau, particularly well known among Hong Kong residents who travel to Macau just for dim sum, weekend brunches, and seafood feasts at more affordable prices and made from higher-quality ingredients.
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