Yibo Hotel - Gongbei Port Fuhuari Branch

Part of the Macao University of Tourism, this restaurant was set up to train the future talents of Macau’s hospitality industry. The menu features European and Macanese dishes using herbs from their own garden; to sample local flavours, check out the Macanese menu's specialitie, such as galinha à portuguesa, and assorted Macanese starters. Macanese semi-buffet is offered at Saturday lunch. Oenophiles should check the wine list, which features a nice selection of Portuguese labels.

The lavish interior sports goldfish motifs and the number eight to wish diners good fortune. The menu is traditional Cantonese starring crisply crafted quality ingredients. The head chef adds a new spin to familiar dishes with imported produce like Japanese chillies, Argentinian carabineros and Aussie lobster. At lunch, over 40 types of dim sum are available – try the steamed rice rolls filled with pickled Japanese cucumber and char siu Berkshire pork.

This busy shop next to the Chun Lei pier still kneads the noodles with a bamboo pole like in bygone days. The owner’s wife then cooks them perfectly, thus explaining their bouncy texture. The broth simmered with an array of seasonal fish boasts depth and sweetness. Dried prawn roe sprinkled on tossed noodles is toasted by the owner himself, imparting umami and aroma. Also try the crab congee and deep-fried wontons with crispy dace balls.

A family business since the '70s, this noodle shop sticks to its roots and its thin, fine noodles are pressed by bamboo pole in its own factory nearby. Their soup is cooked with dried prawns and dried plaice for 8 hours. The noodles with dried shrimp roe are great, but also try their wontons and dace balls that are served deep-fried or blanched; the fermented clam sauce is the perfect accompaniment to the dace balls.

Since 1979, Son Tak Kong has been jam-packed with happy regulars, lured by its no-frills, authentic Shun Tak cuisine. A Shun Tak native himself, the owner hires chefs for whom the secrets of Cantonese and Shun Tak food have no secrets. Their signature creamy fish soup calls upon exquisite knife work, first-rate ingredients and rich, slowly simmered fish broth. Also try the sticky rice with Sakura shrimps and pine nuts in a cast iron pot.

With ribbed vaults as grand as a Gothic cathedral, it also boasts dark wood flooring, wall panels and furniture for added warmth and richness. Quality ingredients from around the world are crafted into fusion Thai dishes. Examples include spicy raw shrimp salad featuring Obsiblue from New Caledonia, or heart of palm red curry with Iberian pork collar from Spain. For a sweet finale, go for the fruity, fluffy mango soufflé pancake roll.

The chef rolls out a neo-French score with unorthodox ingredients from around the world, such as marble goby confit in a herb butter that is stuffed with mashed potato and topped with caviar. Beads of tangy champagne sauce are piped around the fish to cut through the richness. To experience the chef’s artistry and creativity, order the 6-course tasting menu; even better with the well-curated wine pairing. Certain items need pre-ordering.