Most people know Macau for its casinos, which make more money than Las Vegas. But beyond the bright lights and gambling tables, Macau is also a heaven for food lovers. Its history as a Portuguese colony for nearly 500 years gave birth to Macanese cuisine – a tasty mix of Portuguese and Chinese flavors.
One of the biggest champions of Macanese food today is Chef Antonieta Fernandes Manhão, also known as Chef Neta. Inspired by her grandmother, she now teaches cooking at the Universidade de Turismo de Macau to keep the cuisine alive. Her signature dish, minchi – minced pork and beef with soy sauce and a fried egg – is a must-try, and even features in her cookbook Receita di Casa.
Exploring with Neta, we visited Taipa’s La Famiglia restaurant, where owner Florita Alves serves Portuguese and Macanese classics like salt-cod balls, samosas, and rissoles – part of a traditional feast called cha gordo (fat tea).
At APOMAC, a cozy spot known for homestyle dishes, we tasted capella (meatloaf with olives and cheese) and xarope de figo (fig leaf jelly). Belos Tempos, run by Neta’s cousin Ana Manhão, offered specialties like porco balichão-tamarindo (pork in sweet-sour sauce) and batatada (potato cake).
Our last stop was the unlikeliest – a hospital café serving sweet treats like serradura (whipped cream and cookie layers) and pãezinhos recheados (turmeric-spiced stuffed rolls).
Macau might be famous for gambling, but its true jackpot is its rich, flavorful food culture – one worth traveling for.
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