An old bing sutt brings baking to the masses
For the past 80-odd years, Chion Chau café has borne witness to the ebbs and flows of Macao. Today, it’s run by a father-and-son team who are moving with the times while remembering the past.
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Surviving and thriving as an old-school eatery
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.
Family-run noodle factory sets sights beyond Macao
Cheong Kei Noodles is a second generation noodle business that’s adapting with the times – and paying tribute to its past.
Baking Macao’s edible icon for over three decades
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.
Owl Man: Infusing the spirit of Macao
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.
Candy crush
In the St Lazarus district, Yau Kei Candy keeps the fading, centuries-old tradition of making dragon beard candy alive.
All in the family
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.
Asia’s capital of gastronomy
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.
Rediscovering Macanese flavours
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.