History Lessons Through the Flavors of Macao
The bustling life of Macao is like an open history book that keeps turning its pages over time. This is evident in the Portuguese influence that still stands out in the former A Ma Gao, an essential ingredient in the creation of local cuisine and the surrounding culture—from the language to the blue-and-white tiles that adorn the city. Fusion is Macao's identity.
After more than 400 years as a territory administered by Portugal , it’s impossible to pretend that nothing left a mark on this monumental corner of China. Yet, we also can’t forget that Macao existed long before the Iberians arrived, along with its culture. The city is close to both Canton and Hong Kong, making Chinese culture an integral part of Macao’s identity and cuisine.
A Tour Through Macao’s Street Flavors
Macanese cuisine is so rich that, to enjoy it, you just need to take a stroll around the city. While restaurants fill up during the day, small street food stalls bloom at night. Aromas fill the alleys, and the warm glow of stoves attracts passersby, who fix their eyes on a wok where a Macanese cook is preparing the most exquisite, authentic recipes.
Red is one of the defining colors of Macanese cuisine. More than the food’s color, it’s the hues that illuminate the stoves in a neighborhood that once hosted one of the city’s most hedonistic areas, where forbidden pleasures are no longer spoken of but now transformed into Macanese street food dishes. The former Red-Light District, with its porticos and lanterns, now hosts small stalls and eateries that every tourist should visit in Macao.
Some of the most typical street food dishes in Macao, far removed from the refinement of the exclusive restaurants remain true delicacies.
For example, the pork chop bun is one of those bites you can’t miss. This is a charcoal-roasted pork sandwich in a crispy bun. Inspired by the Portuguese bifana, it has a distinct Macanese twist. The sandwich’s appeal lies in the juicy filling contrasting with the well-toasted, buttered bread.
Another street-food staple is lo mai fan, a glutinous rice dish, a Macanese specialty enjoyed both as a side and a main course. You can’t be in China and ignore rice. This Cantonese-origin dish is fragrant and has a pleasantly sticky texture. It’s prepared in a rice cooker to release starch, which gives the rice a soft consistency and enjoyable flavor. Ingredients like Chinese sausages, dried shrimp, and shiitake mushrooms are used, along with a particularly aromatic blend of Cantonese spices.
Leaving Macao without tasting its delicious shaomai or shumai would be a crime. These dumplings, a Cantonese or Jiangnan Chinese classic, are small flavor bombs filled with pork, chicken, shrimp, or vegetables, cooked in a thin, steamed wrapper that keeps the juicy filling inside.
For those with a sweet tooth, besides pastéis de nata, Macao has another great dessert—almond cookies. While the Portuguese love dipping a solid, earthy cookie in coffee, in China, no jasmine tea from Canton is complete without a cookie made from almonds, a versatile, flavorful treat cherished by both countries.
