Macau's musts for eating like a local, recommended by chefs and bartenders from Wynn Resorts.
Ginjinha
Mark Lloyd, Wing Lei Bar
"Ginjinha is a traditional Portuguese sour cherry liqueur and my go-to drink in Macau. At the Ginja do Senado shop in the old town, it's served in a house-made chocolate cup, which balances the sourness with bittersweet notes. With Wing Lei Bar's Unity menu celebrating personal connections and authentic stories, we are featuring Ginja Do Senado in a new baijiu highball called Silk Road for the Unity 2.0 menu."
Sapateira stuffed crab
Tam Kwok Fung, Chef Tam's Seasons
"Macau has always been a paradise for seafood lovers, and sapateira stuffed crab has always been a must for any visitor. While it shares similarities with Cantonese stuffed crab in its natural sweetness, the creamy filling and Portuguese flavours offer a distinctive taste of the region's culinary heritage."
Egg tart
Hironori Maeda, Mizumi
"The Macau egg tart is an emblem of the city's history, which blends Portuguese and Chinese influences. Its delicate, flaky crust and rich egg custard filling is incredibly indulgent and after trying countless takes across Asia, I still believe Macau's is second to none."
Pork chop bun
Marco Pacetta from Fontana
(Image: JohnLee Brothers)
"Pork chop buns are one of the best-known Macanese street snacks. Fried, seasoned, juicy and tender pork chop between a slightly toasted crispy Portuguese bun – it's simple but satisfying. The pork chop bun has been a local favourite since the 1960s. You'll find them in any local café."
Oyster and minced pork rice vermicelli
Henry Zhang from Drunken Fish
"Oyster and minced pork rice vermicelli is one of Macau's best-kept culinary secrets. It's simple, flavourful and a reflection of the city's seafood heritage and local food culture, with fresh oysters brining sweetness and savoury minced pork adding depth. It's a comforting dish that generations of locals have grown up enjoying."
Minchi
Chan Tak Kwong, Wing Lei
"Minchi is a Macanese dish made with ground beef or pork seasoned with soy sauce and molasses, often served with a fried egg on top. It's simple and comforting and my own go-to. Every family and restaurant has its own version, which makes seeking out your own favourite a uniquely Macanese past time."
Asia's 50 Best Bars 2026 will be revealed at Wynn Palace, Macau, on Tuesday 28 July.
