Now in its 15th edition, the Michelin Guide Hong Kong Macau has become the bible of gastronomic experiences on both sides of the delta.
Twenty-five establishments, an unprecedented number, were given the accolade this year, on account of “the brilliant things going on” in the local scene, guide editors said.
Both are Chinese and both are at Wynn Palace. Two other Macao establishments fall outside the top 50 but are included among a list of 100 top places to dine.
One of the best-known Macanese dishes, African chicken by Henri’s Galley will take your palate on a flavour-packed journey.
The first episode in a 12-part documentary series promoting Macao’s gastronomy promises “enriched storytelling on food culture and attractions.”
Filipe Dores has never been one to bend to society’s expectations. At his new tea shop and cafe, Ajar, he continues to experiment by merging art, design and tea.
Hong Kong-born and Canada-raised pastry chef Venus Kwan is the creative force behind some of Macao’s most exquisite desserts. But getting there hasn’t been easy.
Popular in Indonesia and Malaysia, balado is a warming red sauce that hails from West Sumatra, Indonesia, and is often enjoyed with eggs, chicken, shrimp and more.
In the final part of our beginner’s guide to wine assessment, top sommelier and Macao News columnist Maggie Kim explains how to draw conclusions from the way a wine impacts your tastebuds and palate.
In the second part of our beginner’s guide to wine assessment, top sommelier, Macao News columnist and Certified Sommelier Maggie Kim explains how to analyse a wine’s primary, secondary and even tertiary aromas.
This dish is a “good example of the Portuguese spice trade in Asia”, says Mozambique-born Portuguese chef Kei de Freitas, who serves it to hungry diners at his lauded Edinburgh restaurant.
In this beginner’s guide to wine assessment, Macao News columnist and certified sommelier Maggie Kim explains how to analyse a wine’s colour, carbonation, clarity and more.
American chef Houry Garcia travelled the world with the Hard Rock Cafe before finding love and settling down in Macao, which he noticed was desperately in need of decent burgers.
This porco bafassá, a turmeric-based Macanese dish of braised and roasted pork, comes from Macau Kitchen in Edinburgh, Scotland.
Wine expert Maggie Kim shares her impressions of an intimate vertical tasting where she had the opportunity to try some of the Douro Valley’s finest red blends.
From classic recipes to creative takes, these six mooncakes will sweeten up your Mid-Autumn celebrations with friends and family.
The Bairrada wine region is one of Portugal’s best-kept secrets, but not every bottle is created equally. Here’s everything you need to know about the region’s top grapes and where to find a bottle in Macao.
British couple David and Jacky Higgins infused MacauSoul, their one-of-a-kind retirement project, with bits and pieces of their own personal history.
Nearly two decades ago, the Mozambique-born Portuguese chef began tracing his roots across the former Portuguese colonies. Three years ago, he opened his award-winning Macau Kitchen, where he serves authentic Macanese cuisine to diners in the UK.
Finding restaurants that specialise in Macanese cuisine can be challenging in a city where the best recipes tend to be closely guarded family secrets. But we’ve rounded up a few of our favourite places to enjoy the time-honoured classics and a few modern interpretations.
Former casino workers Henry Chiang and Rachel Kou opened the city’s first proper bagel shop at the end of 2020. Find out what led them to start up their business.
With the increase of available natural wine in Macao, sommelier Maggie Kim shares her insights and tackles a few common misperceptions.
The chef de cuisine of Ying, a celebrated Cantonese restaurant at Altira Macau, says old-school values of hard work and persistence were the keys to his success.
Not sure which wine glasses are really essential or how they impact the wine-drinking experience? Sommelier Maggie Kim explains where to start.
Originally from Hong Kong, the young executive chef manages three Michelin-starred Jade Dragon at City of Dreams with passion and grit.
Thinking about ordering a trusty bottle of baijiu when you see mapo tofu on the menu? Think again, says sommelier and Macao News wine columnist Maggie Kim.
The duo retraces their journey from the Philippines to ‘Filipino Street’ in Macao, where they run the show at one of the city’s best-known Pinoy eateries.
The certified sommelier turned food and beverage trainer talks about training in London, her personal motivation and Macao’s maturing wine market.
The 32-year-old Guangdong native tackles a two-hour commute to and from work every day to serve his customers delicious noodles, coffee and kaya toast at Nanyang Kopi.
From the football pitch to some of the world’s top kitchens, the 30-year-old has followed a path to culinary excellence all his own.
Chef Sam Sham has worked in nearly 20 different restaurants since 1971, and his passion for traditional Chinese dishes has only grown since.
Ristorante il Teatro’s Chef Nicholas Olivas went from baking at home to mastering the flavours of Italian cuisine in some of the world’s most prestigious kitchens.
Armed with little more than taste memories and Google Drive, Takahiro Usui left his job in the gaming industry to open a ramen-ya in Fai Chi Kei in the midst of the pandemic.
Defying family preference for him to become a businessman or a lawyer, this Fresno talent proved that he has what it takes to be a top-tier chef.
Karen Leong went from baking cakes and prepping pastries to flipping larger-than-life burgers – and she couldn’t be happier.
In the run-up to Lunar New Year, we’re rounding up some of our favourite traditional foods to enjoy with friends and family.
Just like its name suggests, Chinese New Year Cake is an indispensible dessert during Lunar New Year. Try this unique spin, which uses red bean and black sugar, for a tender, chewy texture that’s almost mochi-like.
Golden in colour and rich in taste, Chinese steamed sponge cake is a dessert that is said to bring fortune in the forthcoming year. Try this classic recipe for a fresh, homemade treat.
Crispy, savoury, and rich in symbolism, these bite-sized “money-bag” dumplings are an endlessly popular treat to enjoy over the holidays, not to mention a bearer of good fortune ahead of the Year of the Tiger.
Elegant and lavish gift hampers to ring in the Year of the Tiger with delectable flavours, classic treats, and plenty of holiday cheer.
We take a closer look at the simmering food trends that will likely shape how we shop, cook and dine in the year ahead.
Jerome Torres, is the Filipino pizzaiolo heading up one of Macao’s most addictive pizza parlours, Honest Pizzeria, in Taipa Village.
Set on joining Singapore’s armed forces, this top chef reluctantly pursued a career in the culinary arts only to find himself at the top of his game in Macao.
Ekithi superfoods specialist links Macao with Mozambique and is building a greener, more prosperous future for its farmers.
This Indonesian chef left home at 14 due to financial difficulties, migrated to Hong Kong to become a domestic worker, then built a culinary business in Macao.
We talk to vegan advocates and restaurant owners about the rise in plant-based lifestyles in Macao and why it’s worth a try.
Going for a Michelin-rated meal doesn’t have to break the bank. Here’s your guide to affordable, award-winning eateries in Macao.
Meet the woman heading up one of Macao’s most authentically Thai kitchens, Bualong Izidro of Chiang Rai Kam Ok.
Foodies will quickly learn that while sardines, bacalhau (salted cod) and the iconic pastel de nata are great, Macao’s numerous Portuguese restaurants can offer so much more.
Leaving you nourished on a totally different level, this velvety red lentil Soup is not only hearty and full of flavours but also healthy.
How local business owner Leong Kam Hon overcame tremendous adversity to open Hon Kee Café, one of Macao’s best-known cafés, and establish the whipped coffee trend.
This recipe uses berries, bananas and immunity-boosting pineapple for a delicious and nutritious smoothie.
Known for his attention to detail and work ethic, this executive chef manages the Western kitchen at Lisboa Hotels with passion and grit.
This nutty, chewy breakfast is the perfect start to your day. Pair these oats with plant-based yoghurt or milk, with a side of fresh fruits.
Grain-free granola is a great alternative to the classic oat-based variety. Serve this spiced apple granola with any plant milk or yoghurt.
Armed with a sociology degree, Robuchon au Dôme’s cold food chef took a chance on herself and followed her culinary dreams.
Nepali chef Dinesh Gharti’s culinary story began at a small restaurant where his mother taught him to cook. He’s come a long way since.
Pedro Almeida shares his culinary journey, from growing up in a farm-to-table family business in Portugal to being executive chef of five restaurants in Macao.
An appetite for authenticity, precision and new challenges has taken respected Chef Tam Kwok Fung from Hong Kong to Thailand to Macao. We learn about his storied career and how he’s elevated Cantonese cuisine to world-class levels.
An early love for desserts led Kathine Kuok down a culinary path that would bring her all the way to Japan, then back again. Learn more about this talented young pastry chef from MGM Macau.
From exotic spices and unusual snacks to ready-made curries and authentic samosas, these five South Asian grocery stores are well worth a visit.
After beef and pork have had their plant-based makeovers, it’s time for chicken to take centre stage. And diners in Macao now have front row seats with the launch of TiNDLE.
Up-and-coming gastronomy expert Otilia Novo guides young chefs and veterans alike at the Wynn Food and Beverage Academy.
Homegrown Macao chef Jeronimo Reinaldo Calangi dishes on his passion for authentic Macanese cuisine and why he loves cooking in Macao.
Fine dining European restaurant is also highly regarded for its premium wine pairing dinners.
The piquant, odoriferous balichão sauce – the one ingredient distinguishing Macanese cooking from its Asian counterparts.
Online marketplace Goodees Market was ahead of the curve when it proposed a new way to shop for quality groceries in Macao in 2017. Then the pandemic kicked in, bringing with it a wave of new consumer behaviour, and turning the tide in its favour.
From humble bathroom origins to a grassroots movement, Mighty Greens is teaching Macao’s novice gardeners how to feed themselves, while still looking after the planet, through workshops and events.
As Macanese cuisine starts to earn more recognition on the global stage, more young locals are choosing to train as chefs, providing a talented pool of resources for the future of Macao’s food industry.
Meat-free menus are the way ahead – for the environment and for ourselves – say Macao’s veggie restaurateurs.
Anthony Sousa Tam is one of the top chefs in Shanghai – but his roots are forever planted in his hometown. Meet one of Macao’s most talented culinary representatives in mainland China.
Coffee at night? More late-night café bars are popping up around Macao, but what’s turning the city’s coffee-drinkers into night owls? We speak with four local cafes that keep late hours.
We may not be able to travel freely, but that doesn’t mean you can’t have international adventures right here in Macao. On the Cotai Strip, stamp your culinary passport without even booking a flight.
Known for its afternoon Cantonese opera performances and traditional dim sum dishes, this old-school teahouse restaurant is one of the last of its kind. If you are looking for excellent food, atmosphere and entertainment, family-run Tai Long Fong delivers on all counts.
Plant-based protein is having a moment, thanks in part to rising environmental concerns, shifting lifestyle habits during Covid-19 and a wave of innovation across the region. We explore three of the most popular meat-free alternatives on the market, and where to find them in Macao.
Take a trip back in time at Lan Heong Kuok. The family-owned teahouse stays true to tradition with its hand-written menus, Chinese watercolour paintings, handmade dim sum dishes and various types of rice dumplings – all created from family recipes passed down for three generations.
Chef and restaurateur Maggie Chiang combines her culinary experience in France and Italy with a love of fine art. The winner of the 2015 Young Entrepreneur Excellence Award shares her versatile tortilla recipe – perfect for sweet or savoury toppings.
Tryangle Roastery & Coffee Co has three locations around town, leading a new wave of specialty coffee shops.
Designed with Australian coffee culture in mind, this refreshing coffee shop offers a variety of experimental coffees, cakes and light bites.
Whether you have a relentless sweet tooth or simply want to learn a new hobby, tap into the joys of baking this spring with one of Macao’s best baking classes.
The 11th Macanese Cooking Competition winner Wong Meng Kang, a Commis I Chef (First Cook) at Wynn Macau, reimagines the classic Macanese Bolo Menino. Here’s how to make the dish at home.
You can find all kinds of dumplings in Macao but few actually originated here. From gaau-zi to gyoza, we track the stories behind the region’s most common dumplings, so you know where your favourite bites come from.
Our mental wellbeing begins within the gastrointestinal tract, since more than 90% of serotonin is produced by gut microbes during digestion.
Whether you’re craving something ultra-traditional, luxurious or cheap and cheerful, these Italian restaurants will effectively transport you to the Mediterranean.
The restaurant is named after owner Alfonso Iaccarino’s two-Michelin-starred restaurant Don Alfonso 1890 in a hamlet outside of Naples.
Getting together with friends and family to share food is a time-honoured Italian tradition, and Galaxy Macau’s Terrazza Italian Restaurant has mastered the art of hospitality.
If you’re looking to impress a client or simply feel like indulging, city-side dwellers will find what they are looking for at Caffé B.
Designed to look like a classic fast-paced Italian eatery, Pronto showcases high, vaulted ceilings, terracotta marble accents and a wood-fired oven as a backdrop.
Established in 2003, Antica Trattoria has earned a reputation for honest, hearty food.
For a real neighbourhood vibe, you can’t beat Old Taipa’s La Cucina Italiana.
Find authentic Southern Italian food at Wynn Macau’s Ristorante Il Teatro.
Pioneering sustainable urban farming in Macao, It’s Pure Production is working to reduce the city’s dependence on imported ingredients with its sustainable, zero-waste food production system.
Three celebrated Macao chefs share their favourite spots for a meal out. Whether you’re looking for a special date night or a casual family feast, check out their delicious recommendations.
Ever wondered what Macao would taste like as a beverage? Macao’s top mixologists use the city’s character as a creative springboard to bring you delicious, locally inspired libations.
Chinese New Year is a time for gathering with family, friends and work colleagues over festive dishes and symbolic snacks. Many traditional CNY foods are loaded with meaning – learn the stories behind your favourites, plus where to find them in Macao.
Chef Wong Meng Kang recently won the 11th Macanese Cooking Competition in late 2020. Try his award-winning recipe for Macanese-style pork with shrimp-and-tamarind sauce at home.
As the winner of the 11th Macanese Cooking Competition, Chef Wong Meng Kang put his own spin on traditional Macanese-style stuffed crab shells. Here’s how to make the dish at home.
Street food is woven into the fabric of Macao’s culinary heritage. Luckily, innovative street food hawkers have stepped up to keep the traditions alive and introduce new ones.
IFTM Educational restaurant’s Chef Hans Rasmussen says his dish borrows inspiration from two European classics: Italian risotto and a French green pea soup called ‘crème ninon’.
As one of the world’s first examples of fusion food, Macanese cuisine serves as an edible history of the SAR’s multicultural past. We look into its evolution – and the challenges it must overcome to stay alive.
