Macau

Serradura is a Portuguese and Macanese dessert which consists of finely crushed tea cookies layered between a velvety combination of whipped cream and condensed milk. Traditionally, the cream was infused with vanilla, but modern varieties appear in different flavor combinations. Although the name... Read more

Influenced by African and Portuguese cuisine, galinha à Africana is a chicken dish traditionally associated with Macau. It is made with barbecued chicken that is coated with a spicy sauce usually consisting... Read more

Pork chop bun is a Macanese specialty and one of the most famous dishes in the region. Although it is reminiscent of a typical sandwich or a hamburger, it doesn't have a lot in common with them. For a long time, Macau has been a Portuguese colony and the pork chop bun, in a way, represents a fusi... Read more

Minchi is a comforting dish native to Macau, consisting of stir-fried minced meat infused with soy sauce. The dish appears in many version but usually incorporates minced beef or pork, potatoes, onions, and occasionally Chinese black fungus and Portuguese sausage. It is usually served over rice a... Read more

Galinha à Portuguesa is a dish consisting of chicken thighs and potatoes served in a mild curry sauce. Although its other name, Portuguese-style chicken might suggest otherwise, this succulent chicken dish was in fact invented in Macau. Since this Asian peninsula was under Portugu... Read more

Dalgona is a frothy whipped coffee that is served on top of milk. Although it became internationally known as a South Korean beverage, similar versions are common in other Asian countries. The basic version of this coffee is made with equal parts of instant coffee, sugar, and water. The ... Read more

Macanese garlic prawns is a traditional dish originating from Macau. Although there are a few variations on the dish, it's usually made with a combination of prawns, garlic, red chili peppers, coriander, ginger, oil, salt, black pepper, and rice wine. The prawns are washed, drained, and a slit is... Read more

Macau almond cookies are crumbly treats with a dense, powdery texture, characterized by decorative patterns adorning the top of each cookie. The patterns are made using special, wooden cookie molds. These traditional cookies are the primary souvenir of choice for tourists who visit Macau and are ... Read more

Curried crab is a traditional crab dish originating from Macau. The dish is usually made with a combination of softshell crabs, garlic, shallots, scallions, ginger, oil, flour, turmeric, curry powder, rice wine, salt, and sugar. The crabs are prepared for cooking, dredged with flour, then deep-fr... Read more

One of the most famous Chinese desserts is the classic egg tart, a delicious pastry consisting of a flaky outer shell with a creamy, but firm egg custard in the center. The origin of this traditional Chinese dessert is vague. It is believed that it grew out of Chinese contacts with western culina... Read more

Har gow is a Cantonese dumpling characterized by a delicate, translucent wrapper enveloped around a shrimp filling. The dish was created out of necessity when the owner of a small, family-style teahouse from Guangzhou came up with an idea to buy the shrimp from local fishermen and use it to make ... Read more

Siu mei refers to a style of Chinese cuisine that is primarily characterized by roasting meat on spits over an open fire or in a rotisserie oven. Originating from Guangdong province in southern China, this culinary tradition is particularly prevalent in Hong Kong. The term siu m... Read more

A version of typical Cantonese siu mei (roasted meat dishes), siu yuk is a hefty meal that is mostly consumed in small quantities, made by roasting a whole, seasoned pig in charcoal furnaces at very high temperatures, resulting in succulent, tender meat and crispy skin. Traditionally, th... Read more

One of China's favorite breakfast foods and an everyday snack, baozi - or simply bao, as it’s usually called - is a steamed bun, made with the so-called mantou bread, and stuffed with a wide variety of fillings ranging from savory to sweet, but they typically include vario... Read more

Cha siu bao are popular Chinese pork roast buns. Whether steamed or baked, they are always filled with a sweet and spicy grilled pork filling. Steamed varieties are delicate and soft, with a snowy white color, while baked chao siu bao have a light golden color and are usually covered in a glossy ... Read more

Originating from either Sichuan or Beijing in China, hot and sour soup is a classic meal that is suitable for every occasion and most weather conditions. It typically contains ingredients such as day lily buds, bamboo shots, tofu, wood ear fungus, and soy sauce-flavored broth. The hotness comes f... Read more

Roast goose is a Cantonese specialty and Hong Kong's national treasure, a dish consisting of plump, succulent, and tender meat with a delicately crispy skin, traditionally served over white rice with sweet plum sauce on the side. The goose is typically roasted in a charcoal furnace at very high t... Read more

Originally a Cantonese specialty, tong sui (lit. sugar water) is a type of sweet soup or a custard-like dessert made with a base of either water or coconut milk. Extremely popular throughout the country, these sugary treats are nowadays found in tong sui shops but also at numerous food stalls, fr... Read more

Invented in 1984 in Lei Garden’s Singapore branch, mango pomelo sago is a refreshing summer dessert made with mango, pomelo, sago, whole milk or evaporated milk, and coconut milk. Apart from Hong Kong, the dessert is also popular in Singapore and Taiwan.... Read more

Shumai, literally translated as to cook and sell, is a staple of dim sum cuisine consisting of an open-topped dumpling filled with steamed ground pork, and sometimes finely chopped shrimp or Chinese black mushrooms. When it's cooked, shumai is often garnished with a sin... Read more

Shark fin soup is a controversial soup with Chinese origins, made with shark fins and flavored with chicken or another type of stock. Shark fin is slightly neutral in flavor, and is used in the dish to add texture. It is believed that the first shark fin soup was invented by an emperor during the... Read more