45 Best Restaurants in Macau, China

Look for the cow logo marking Leitaria I Son, the original shop of Yee Shun Milk Company on Avenida Almeida Ribeiro. This nostalgic milk bar is known for its silky steamed milk and ginger pudding desserts, served hot or cold, plain or with toppings like red beans. Other specialties include frothy fruit milk shakes in flavors like papaya and banana, all enjoyed in its signature green-and-white cafeteria-style setting.

Just up the road from A-Ma Temple, this popular family-run restaurant has served Macanese and Portuguese favorites since 1995. The menu runs the gamut from hard-to-find specialties like bafassá (pork braised with saffron or turmeric) to Macau’s unofficial national dish, minchi (wok-fried pork and potato hash topped with a fried egg). Don’t overlook Litoral’s famed African chicken, though. On weekends, expect large crowds lingering at their tables with bottles of wine, admiring the white-washed walls and timber frames, and ordering lavishly. There is another branch in Taipa, too.

Hungry diners keep coming back for its traditional noodles kneaded the old-fashioned way: by bouncing on a bamboo pool. Once ready, they’re tossed into a fish-based broth, sprinkled with dried shrimp roe or served with braised beef, and paired with fried wontons and fish balls. The restaurant, located a short walk from Sofitel Macau, is small, simple, and open late—an ideal late-night snack.

This timeless dim sum restaurant near the Red Market is a living museum: hard-backed booths, slow-whirring fans, pastel green frames, and wooden bird cages by windows that are almost always open—there’s no air-conditioning—keep the look and feel of Macau’s traditional teahouses alive. Order yum cha (dim sum) classics like siu mai (dumplings), steamed meatballs, barbecued pork buns, and pork ribs; pair it with a pot of pu’er tea; and recall the fading glory of mid-20th-century Macau.

Founded by the ex-wife of the late Andrew Stow (of Lord Stow’s fame), Margaret’s Café e Nata has been dishing out piping-hot egg tarts since 1992. Nestled in an alleyway between the Grand Lisboa and Senado Square, the café provides a cool, shaded environment to enjoy its buttery, caramelized tarts and a signature milk tea or iced coffee.

A British-style horse stable might not scream high-end Thai, but it works at The Mews. Designed by Ashley Sutton (known for Bangkok bars Iron Fairies and Maggie Choo’s), this venue is full of surprises; enter through the “stable” (the bar), then a secret door reveals a dining room with Thai lanterns and wood carvings. Expect refined takes on Thai classics—red curry with grilled wagyu, stir-fried Sri Lankan crab with glass noodles, mango sticky rice—paired with Thai-inspired cocktails from the aforementioned bar.

A busy little eatery in the heart of Taipa Village, O Santos serves up classic Portuguese fare without frills or fluff—but with a lot of warm and lively hospitality. Decorated with Portuguese soccer paraphernalia, the gregarious owner’s navy keepsakes, and global currencies tacked to the walls, it’s not a place for a romantic night out, but the food is great. Try the suckling pig, baked duck rice, and, to finish, the serradura (a Portuguese dessert containing cookies and cream).

The house-made sangria is terrific.

A staple of Macau’s souvenir scene, Pastelaria Koi Kei is best known for its almond biscuits, peanut brittle, and beef jerky. It also sells egg tarts, if you find yourself craving one but far from superior options like Lord Stow’s, Margaret’s, or Portuguese import Manteigaria. With shops all over the historic center, it’s hard to miss—and salespeople handing out samples make sure you don’t. It’s a convenient stop for those looking to bring home Macanese snacks.

Located across the street from the Moorish Barracks, this decades-old Italian restaurant keeps it simple with pizzas, pastas, grilled dishes, and timeless desserts like tiramisu and gelato served inside a warm, rustic space. What it lacks in “wow” factor it makes up for with affordable prices, satisfying flavors, and a family-friendly atmosphere. Favorites include the beef carpaccio, homemade tortellini and ravioli, and, of course, the wood-fired pizzas.

Despite its Portuguese name, Portas do Sol is one of Macau’s top destinations for exquisite dim sum. Traditional favorites—barbecue pork buns, pan-fried turnip cakes, and delicate soup dumplings—share the menu with Chinese seasonal delicacies and haute cuisine creations. Desserts are just as refined, from fish-shape mango and coconut pudding to peanut-covered sticky rice dumplings filled with black sesame paste. With Hong Kong and mainland visitors packing the tables on weekends, reservations are a must.

Mediterranean beauty is in evidence inside and outside, with a gleaming white facade opening into a dining room with graceful arches, terra-cotta floors, and wrought-iron furniture. The menu is creative, with dishes ranging from African chicken to pork and clams cataplana (in a stew of onions, tomatoes, and wine).

Vic’s Restaurante stays true to Portuguese traditions but lifts them up using top-tier ingredients and tools. Succulent 40-month-aged black Ibérico pork is put to use in a few different ways, while whole lobster rice, made for two to share, is cooked in a traditional Algarve copper pot. The food and service are excellent, but the breezy terrace facing the waterfront elevates it to a higher level. It’s one reason the restaurant has become a favorite among Macau’s Portuguese expat crowd.

As you walk into Wing Lei, you’re greeted by a dragon sculpted from a single piece of glass and 90,000 Swarovski crystals, dangling delicately above a yellow-and-coral room inspired by Van Gogh. The Michelin-starred restaurant lives up to this lavish look with signature dishes like steamed grouper with aged tangerine peel and succulent barbecued Ibérico pork. While the dinner degustation is not cheap, the lunch specials and dim sum sets, often priced at less than MOP$300, offer great value.

Perched on the 21st-floor sky bridge of the Morpheus hotel, Yí delivers sweeping views alongside an ever-evolving tasting menu inspired by the 24 solar terms of the Chinese calendar. Designed by the late Zaha Hadid, the space is stunning. Guests dine in an ethereal, silvery room amid golden dragon-inspired sculptures. This sets the stage for tasting menus based on available produce, all so fresh the restaurant doesn’t even use a freezer. But you can expect signatures like the oven-roasted pigeon with lemongrass and A4 Miyazaki beef with rock rice and preserved radish, each plated with precision and artistry.