The pocket-sized city's best-kept secrets, according to its top bartenders and chefs.
Macau is a city of glittering contrasts. On one side, world-class resorts and temples of gastronomy. On the other, centuries-old backstreets where the scent of curry and coconut drifts from no-frills storefronts. It's a place where Cantonese fine dining, Portuguese-Macanese comfort food and boundary-pushing cocktail bars all have a place at the table.
We asked four of Macau's most respected hospitality insiders: Kelvin Au Yeung, director of culinary at Jade Dragon; Kevin Lai, head mixologist at The St. Regis Bar Macau; Angelo Wong, executive chef at Yí; and Carrie Chen, senior mixologist at Mesa Bar, for the spots they frequent when they're off duty.
What one snack is worth seeking out in hot weather?
For Wong, it's Cocos Hung Heng, a tiny coconut ice cream parlour tucked away in an old-city backstreet. A local fixture since 1869, it serves pure coconut ice cream – no added sugar, the same recipe for more than 150 years. The shop also supplies painted wedding coconuts, a tradition that has kept the business running across four generations.
Where to find the best Portuguese and Macanese food?
For upscale dining: Au Yeung recommends O Junco de 9 Jades, whose long-serving head chef once cooked for Macau's former governors. The restaurant is celebrated for classic Macanese-Portuguese dishes and desserts, including serradura and longan cake.
Bacalhau (salt cod croquettes) are a classic Macanese snack
Casual everyday dining: Ma Kok Meng Kei is a laid-back spot for bacalhau croquettes and butter-baked cod, offering quality that remains consistent year after year.
A seaside meal: Wong points to Miramar at Hac Sa Beach, which is a gorgeous spot to take in the sunset. The curry crab arrives steeped in a coconut reduction, meant for being soaked up with bread, while the "chef-style" clams come tossed in garlic, white wine and fresh herbs.
A classic Macanese experience: Near the Barrier Gate, Choi Heong Ung delivers an affordable bowl of galinha a portuguesa – chicken simmered in a mild, coconut-based curry, fragrant with turmeric and cumin, served over turmeric-scented rice with a sprinkling of toasted coconut.
Where to go for a taste of authentic Cantonese food?
When it comes to Cantonese food in Macau, few know it better than Au Yeung. For second-to-none congee, head to Kam Sau Congee, he says: a 47-year-old institution where the pork meatball variety is the main event.
Congee is a mainstay in Macau's traditional restaurant
If you're in the mood for a heavier, late-night feed, Shunde Jianhua Cuisine does a flavour-packed stir-fry with pork tongue with sand ginger, fresh shrimp, chilled fish skin with abalone, salt-baked crabs and deep-fried pork intestines – delicious with a beer or whisky.
And the best dim sum in town?
For a high-altitude experience, Au Yeung heads to Ying at Altira, where floor-to-ceiling windows frame Macau's skyline. His go-tos include mullet roe runny quail egg siu mai, zebra mantis shrimp crystal dumplings, cutlassfish and chive spring rolls and tea-braised goose webs.
Enjoy elevated dim sum in a stunning setting at Palace Garden
Chen, meanwhile, turns to Palace Garden for the lunch dim sum set when she's craving well-executed Cantonese small plates.
At Dong Guo Cantonese Restaurant, the sugar egg puff is exceptional – a light, fluffy, eggy doughnut that's increasingly hard to come by in Macau.
Chef Kelvin Au Yeung leads the kitchen at Jade Dragon
Looking for souvenirs? Au Yeung says Jade Dragon's char siu pastry is choice among regulars – some even order vacuum-sealed batches to take home. The hand-layered pastry, filled with wood-smoked roast pork, travels well.
Where do locals go after dark?
Macau doesn't sleep, and neither does its hospitality crowd. For world-class whisky and industry chatter, Chen heads to Two Moons, regularly frequented by the city's international guest bartenders. For ultra late-night casual comfort, she hits A5 Cafe for a salami pizza: thin-crust, salty and ideal with a cold beer.
Two Moons regularly hosts pop-ups from famed international bars
Lai makes his way to The Gallery at Fisherman's Wharf. Run by local Macanese mixologist Marcus Chan, the bar is known for its unexpected flavour combinations, like the Roots and Berries cocktail, which blends rum, fresh strawberry, blue chese, vetiver, pink pepper and celery bitters.
Taipa restaurant Wa Fong is open 24 hours. Lai always orders the beef tripe, slow-braised and served in a savoury broth. Back in the Old Town, Wulou Cha Lio Mei Sek serves a char siu rice that keeps him coming back.
If you're after a late‑night meal with friends, Au Yeung heads to Tonight Bistro in Fai Chi Kei. Operating as a traditional Cantonese roast meat shop by day, it transforms after dark into a lively, welcoming spot for skewers and small plates. Stand‑out roasted squab, goose and pork belly anchor the food menu, while the drinks range from cold beer to premium sake.
Where is the best coffee and local snacks?
Macau has a growing number of homegrown cafés serving artisan pastries and self-roasted beans. Lisboeta's outdoor terrace is one such afternoon haven, loved by locals.
Head into Macau's Old Town for more traditional dishes and dim sum
For a journey into old Macau, stop at Kam Lei for curried chicken noodles. The broth is rich and fragrant, but it's the house-made chilli oil that makes it sing.
If you're after next-level curried beef brisket, Ngao Kei Ka Lei Chon is famous for its bold, unchanging spice blend – rich, fragrant and insistently hot.
In the old-world fishing village of Coloane, the waterfront Coloane Pier Ribbon Soup Shop serves a superb fish maw noodle soup. Locals call the rich, collagen-packed broth liquid gold. Pair it with the pan-fried cuttlefish cakes, which are crisp, bouncy and fragrant with chenpi. Both Wong and Lai count this as one of their go-to noodle joints.
Where do you go for a drink with a view – or a story?
For sunset cocktails, both Wong and Au Yeung point to 38 Lounge at Altira, where the panoramic waterfront stretches from the old West Bay Bridge to the Friendship Bridge.
Grab a stool at The St. Regis Bar for a classy sip
In the market for something cosier? Lai's own St. Regis Bar serves his signature Macaoita, a milk-wash cocktail that reimagines Macau's iconic egg tart with dark rum, cinnamon and egg liqueur.
At Mesa Bar, Chen's Cactus Vibrant is a tequila-based creation with prickly pear, fresh chilli and Mexican beer, served in a sculptural cactus glass – a drink that mirrors Macau's dual identity.
The list of Asia's 50 Best Bars 2026, sponsored by Perrier, will be revealed live at Wynn Palace Macau on 28 July.
