Restaurants & Bars China & Southeast Asia

Macau suggestions?

SoupNoodles | | Nov 1, 2010 07:15 AM

I will be in Macau in a few days. I would welcome suggestions of where to eat. I fear that I've been in too much of a rut on previous trips, and would like to do better. Background below.

- I have eaten at A Lorcha, perhaps 5 years ago, and enjoyed it more than some on the board seem to. I had a tripe stew with chick peas, and thought it was great. Ditto their Sangria.

- I've also eaten at a place just down the road from A Lorcha, and thought it was maybe better: Litoral.

- I've never eaten at Fernando's.

- I've eaten at a place whose name I do not know, but it is convenient to the Landmark, where I usually stay, and at which I will be staying this time. It's Inner Harbor, not far East of the park that is East of the Landmark, and it's Portuguese, but with Chinese proprietorship, and it's on the south side of a wide alleyway (no cars), with some outdoor tables.

- I had a really memorable meal at Os Santos in Taipa Village, some years ago.

- I am infatuated with the Portuguese version of Chorizo, a sausage whose Mexican version is nearly inedible.

- I am extremely interested in exploring the cheap-Cantonese side of Macau, but don't know where to begin with that. The only experience I've had is multiple visits to a place called Fook Lam Moon (I have no idea whether there's an affiliation with the famous Hong Kong restaurant, but the pricing makes it seem unlikely); they have great and cheap dim sum.

- For some years, I made a fetish of visiting the Chinese restaurant in the (pre-renovation) Mandarin Oriental, because they served a sauce with their roast pigeon that captivated me every time.

- I am suspicious of "African Chicken," which I've never had, though I know it's a famous Macanese dish, because it just sounds like curry to me.

So, how can I get started in getting more out of the Macau food scene? I love walking around Macau, and I've loved the food I've had there. But I can't escape the impression that I'm still not quite doing it right, and I really need some advice about getting the most out of Macau, culinarily speaking, for both the Portuguese and Cantonese sides of the cuisine. Can you help?

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