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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 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.
Watch in awe as chefs slice, dice, and pull noodles at staggering speed from within the show kitchen in the center of the room. Spectacle aside, the combination of Sichuan cuisine and dishes from China’s northeast are the true stars of the show at this handsome, red and black restaurant. Try the cumin-laced lamb served with bao buns, Chongqing-style deep-fried boneless chicken with dried chili, Shanxi-style braised beef noodles, and rich and spicy mapo tofu.
Inspired by its sister restaurant Made In China in the Grand Hyatt Beijing, Beijing Kitchen features northern Chinese cuisine. The highlight is the Peking duck, which is cooked in a wood-fired oven, roasting away the fat and leaving the skin crispy. Don’t miss the home-style pan-fried pork dumplings with delicately thin skin, either. The open kitchen, exposed brick, high ceilings, dark-wood furnishings, and modern Chinese decor give the eatery a sophisticated yet comfortable atmosphere. Signature lunch and dinner sets for two offer great value, too.
The Taiwanese chain is famous for one thing above all: soup dumplings. Paper-thin wrappers encase fillings like truffle and pork, snow crab and scallop, and chicken. Pair a steamer of soup dumplings with barbecued pork buns, thin noodles in sesame sauce, and bok choy fried in a hot wok with scallion oil. There’s another branch in Studio City, too. In a part of town where it can be hard to find quality food for affordable prices, Din Tai Fung is a sure bet.
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.
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.
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.
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.
