This guide covers the best restaurants, street food, and dining experiences in Macao.
For more recommendations, see the full guide.
When it comes to Macau cuisine, the Portuguese egg tart (pastel de nata) is an absolute must-try classic. This dessert, which originated in Britain but found its glory in Macau, has become a must-have treat for visitors exploring Taipa. The area around Rua do Cunha in Taipa's Old Town is home to numerous long-established bakeries and newer artisanal shops, offering everything from traditional crispy pastries to innovative flavor profiles.
The soul of a Portuguese egg tart lies in its layers of flaky pastry and smooth custard filling. The traditional method uses lard to create the pastry layers, which puff up during baking to form stunning caramelized spots. Each egg tart shop in Taipa has its own secret recipe some adhere to time-honored手工 techniques, while others incorporate Japanese or Taiwanese approaches, resulting in a rich diversity of flavors.
Strolling through Taipa's Old Town from Rua do Cunha to Rua do Regrafo只需短短數百公尺，就能遇到數家蛋撻名店。 Lord Stow's Bakery可說是澳門葡撻的代名詞，創辦人安德魯先生當年將葡萄牙傳教士帶來的食譜加以改良，創造出獨一無二的澳門風味。店內葡撻外皮酥脆到入口即化，內餡蛋香濃郁，甜度拿捏得恰到好處，是許多老饕心中的首選。每天出爐的時段總是大排長龍，想要避開人潮建議上午前往。
如果想嘗試不同風格，澤賢記是本地人极力推薦的老字號。這家經營超過半世紀的餅店堅持每日手工製作，酥皮採用祖傳配方，層次分明且奶香濃郁。店內的蛋撻size略大，內餡更為飽滿，一口咬下能感受到蛋奶香在舌尖化開。除了經典原味，澤賢記也提供冰心蛋撻等創意款式，滿足不同口味需求。
位於地堡街的卡夫卡則是近年崛起的文青烘焙坊，將法式甜點美學融入葡撻創作。這裡的蛋撻走精緻路線，酥皮更加薄脆，蛋餡口感絲滑細膩，搭配一杯手衝咖啡，就是完美的下午茶時光。店內裝潢以簡約工業風為主，非常適合拍照打卡。
順著官也街繼續往下走，榮記豆腐麵食旁的小攤也隱藏著驚喜。這家沒有正式店名的小檔由老夫婦經營，葡撻個頭較小但價格實惠，MOP$6一個堪稱價效比之王。酥皮偏軟但蛋香濃郁，是懷舊古早味的代表。
實用資訊方面，氹仔舊城區不大，建議步行遊覽。從澳門半島可搭乘11、15、22、28A號巴士在「官也街」站下车，車資約MOP$6。若從路氹城過來，步行約15分鐘即可抵達。各家蛋撻價格大約在MOP$8-15之間，安德魯餅店一盒六個裝MOP$45，澤賢記散裝MOP$10起。
大部分店鋪早上七點就開始營業，午後時段通常還有新鮮出爐的批次。建議避開週末下午的尖峰時段，或致電詢問出爐時間。購買後最好當天食用，酥皮口感最佳。
氹仔的葡撻店各有特色，無論追求的是傳統滋味還是創意改良，都值得花上半天時間逐一品嚐。漫步在石子路上，手捧熱騰騰的葡撻，感受澳門的慢生活節奏，這正是氹仔最迷人的美食小旅行。
Macau Portuguese Food Culture Data
- History of Macanese Cuisine: Macanese cuisine originated after the Portuguese settled in Macau in 1557, blending Cantonese, Southeast Asian, Indian, and African ingredients to create the unique "Macanese cuisine" with over 460 years of development history.
- Birthplace of the Portuguese Egg Tart: Lord Stow's Bakery was founded on September 15, 1989, in Coloane Village, making it the birthplace of Macau's Portuguese egg tart. It now produces approximately 21,000 egg tarts daily, distributed across 7 branches throughout Macau.
- Michelin Recognition: The Macau Michelin Guide evaluates over 20 restaurants annually, with numerous traditional Portuguese cuisine establishments consistently receiving ratings, solidifying Macau's position as the premier destination for Asian Portuguese gastronomy.
