Ching Kei is a Cantonese restaurant in Macao’s old town that’s barely changed since the 1960s. It’s earned its place in the government’s Distinctive Shops Programme – proof, in a way, of the role it plays in maintaining the city’s heritage.
Food and Drink
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Cheong Kei Noodles is a second generation noodle business that’s adapting with the times – and paying tribute to its past.
How did a British pharmacist invent a pastry that’s unique to Macao and beloved by the world? The founder of Lord Stow’s Bakery simply wanted to please the people in a city he loved.
The founders of Macao’s first homegrown gin label, Owl Man, see the city as an ideal place to make this botanically-infused spirit. And they added local flavour.
In the St Lazarus district, Yau Kei Candy keeps the fading, centuries-old tradition of making dragon beard candy alive.
Lai Kei started as a street stall in 1933. Ever since, it has grown into an institution on Avenida do Conselheiro Ferreira de Almeida. Ambert Kong, the third generation owner of the beloved ice cream shop, discusses Lai Kei’s legacy and his hopes for its future.
Over the past two decades, Macao has become a culinary destination to watch thanks to high-profile restaurant openings, a prestigious UNESCO nod and a deluge of awards.
Macanese dishes have long been a staple around many Macanese family dinner tables. And now, it’s easier than ever to find these treasured dishes at restaurants, too.