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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 it 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
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 it one of Asia's top fine-dining destinations for decades.Now, thanks to the sp
Macau's medley of Portuguese and Cantonese cuisine—spicy and creamy Macanese interpretations of traditional Cantonese di
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 it 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 local dining isn't all highbrow. Near the Largo do Senado and in the villages of Taipa and Coloane, wander the back alleys to find treats like zhu-bao-bao (a slab of fried pork on a toasted bun served with milk tea) or the signature pasteis de nata (custard tart): they’re simple, delicious, and classic Macau.
Long-renowned restaurants such as Restaurante Fernando and Litoral are staying the course. So, too, are Cantonese eateries 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.
Originally a modest, traditional bakery opened by a young Englishman named Andrew Stow in 1989, Lord Stow's Bakery is now a culinary landmark in Coloane, just off the town square. Locals sit on nearby benches munching the signature hot and flaky pasteis de nata (custard tarts) straight from the oven. Inside the little shop, breads, muffins, cookies, flapjacks, and other homemade goods are on offer, but be sure to walk out with at least one tart. The neighboring Lord Stow's Café (853/2888–2174) has sit-down meals as does the outpost in the Venetian Macao (853/2886–6889).
Look for the small cow sign marking the out-of-the-ordinary Leitaria i Son milk bar. The decor is cafeteria-style and spartan, but the bar whips up frothy glasses of fresh milk from its dairy and blends them with all manner of juices: papaya, coconut, apricot, and more. Known for: silky steamed milk; cold milk custard with red beans; long lines at peak hours.
Not far off the main drag but somewhat hidden down an alleyway, Margaret's Café e Nata offers a cool—albeit increasingly crowded—place to sit, outside under fans and awnings, with some of the best custard tarts in town, plus fresh juices, sandwiches, homemade tea blends, and pizza slices. .
Walking toward the Ruins of St. Paul's, you will likely be accosted by salespeople forcing Macanese snacks into your hands and enticing you to enter one of the street's pastelarias. Competition is fierce, but Pastelaria Koi Kei is one of the oldest and best.
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