Bib Gourmand¥Noodles
This friendly neighbourhood shop specialises in sourdough rice noodles. While preserving her hometown culinary tradition, the owner also dials down the sourness to cater to local tastes. Noodles are made to order – fermented rice batter is squeezed into boiling water and then drenched in soup, or tossed with pickled string beans, ground pork and deep-fried tofu. You can also opt for the beef brisket version. Prepare to wait after placing orders.
Bib Gourmand¥¥Cantonese
Yao Ji has been a household name in Panyu District for over 40 years. On the menu, classic Cantonese flavours work their magic in painstaking recipes that are a rarity these days. The sweet, steamed lotus root puree is sticky and chewy and well complemented by briny dried shrimps and aromatic scallion. Oyster sauce chicken is nicely browned and boasts an inimitable umami flavour thanks to scallion and ginger.
Bib Gourmand¥¥Cantonese
The rows of stoneware pots on charcoal stoves not only look spectacular, but their contents also smell heavenly. It is precisely these slow-boiled soups that draw diners day and night. Each pot takes four hours to make and they tend to sell out early. The chef, who has been crafting Cantonese fare for over 20 years, also makes a mean Cantonese barbecue, as well as stir-fries and claypot dishes. Try the live seafood from the fish tank, too.
Bib Gourmand¥Cantonese
A hawker-stall-turned-restaurant now with two branches – this casual, bustling three-storey joint is prized for its authentic Cantonese food. The juicy, flavoursome roast goose has been a big hit for the past 20 years. Other specialities include salted pork trotters, Zhu Ji steamed chicken, and blackened barbecued pork. Pastured pork soup with mung bean-stuffed lotus root tastes delicious and delivers interesting textures.
Bib Gourmand¥¥Chao Zhou
This tiny gem has changed hands, but the kitchen is still run by Chaoshan natives. The small menu stars all the greatest hits of Chaoshan cuisine, with raw marinated mud crab that packs tons of oomph standing out in particular. Diners need to book via a texting app and pre-order their food, which does streamline the process immensely. To round out your meal, try the ‘ginger potato’ and split mung bean sweet soup.
Bib Gourmand¥Congee
After moving along the street to a corner unit, this place now has an updated room equipped with a live fish tank of seafood from the Chaoshan area, such as lobsters and tuatua clams – ask the owner about the catch of the day. Their signature remains Chaoshan-style fish congee featuring various marine fish and dried seafood in a flavoursome pork bone broth. The rice noodles from Tongkeng town are another speciality. The snacks are worth ordering too.
Bib Gourmand¥Cantonese
Though Zijin occupies two adjoining ground-floor units, there is barely an empty seat throughout the day. For over 10 years, locals have been fans of the impeccable barbecue meats, which are displayed in all their glory at the front of the shop. The signature goose braised in premium soy boasts velvety meat and deep flavours. Double-boiled soups, stir-fries and claypot dishes are also popular. Come early, as certain items tend to run out.
Bib Gourmand$$Cantonese
Though slightly out of the way, Lou Kei is a firm favourite among locals for a simple, good value supper. For over 20 years, its sizeable selection of tasty noodles, congee and Cantonese dishes has won the hearts of countless diners. With heaps of crispy fried garlic and chilli bits, the typhoon shelter-style deep-fried Bombay duck is delicious. Claypot rice with eel in black bean sauce boasts firm, oily fish on crispy scorched rice.
Bib Gourmand¥¥Cantonese
This long-standing institution boasts a classical landscaped garden complete with pavilions, bridges and water features. It makes the perfect backdrop for a dim sum lunch. The food is mostly Cantonese, with the odd dish from other provinces. Try their banded grouper two ways – steamed fillet rolls are silky and juicy; deep-fried bones are spiced up with peppered salt. Private rooms are worth splurging on for special occasions.
Bib Gourmand$Noodles and Congee
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.
TripAdvisor review sample · 4.1/5 · 80 reviews
Lok Kei is renowned for its handmade bamboo noodles and signature shrimp roe noodles, praised for their chewy texture and rich aroma. Dishes like water crab congee and fried wontons are also highlighted for their freshness and crispness. However, recent reviews show mixed feedback, with some noting softer noodles, lighter flavors, or a decline in overall quality compared to the past. Service can be challenging for non-Chinese speakers due to the all-Chinese menu and cash-only policy. The ambiance reflects a traditional, bustling street-food stall style with limited seating, often requiring queues during peak hours.
Ideal for travelers seeking authentic handmade noodles who can tolerate a casual, queue-heavy environment.
Bib Gourmand$$Macanese
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.
TripAdvisor review sample · 4.7/5 · 80 reviews
The UTM Educational Restaurant, located in Macau Peninsula, offers modern Portuguese and Macanese cuisine through student internships. Based on 80 reviews averaging 4.7/5, guests praise the high food quality, recommending lobster soup, Italian seafood rice, and sirloin steak, alongside an extensive wine list. Service is professional and friendly, with a comfortable atmosphere suitable for gatherings. Some feedback notes issues with meal pacing and moderate value. Overall, it provides a unique dining experience combining traditional flavors with contemporary service standards.
Ideal for diners seeking authentic Portuguese flavors, professional student-led service, and a comfortable atmosphere.
Bib Gourmand¥¥Hunanese
This design-forward restaurant is located within an industrial park of remodelled factory buildings. Aptly, the décor exudes an industrial chic that complements the origami art hung from the ceiling. Trained as a designer, the owner took care of the décor and furnishings, whereas the Hunanese chef recreates classics from his home province. Dongting fish head, wotou cornbread and sweet fried dumplings are cooked with acumen and dexterity.
Bib Gourmand$Noodles
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.
TripAdvisor review sample · 3.7/5 · 80 reviews
Cheong Kei is a well-known Macau spot famous for its shrimp roe noodles. The food features chewy noodles with a distinct dried shrimp aroma and sweet broth; fish balls and sides are also recommended. However, some reviewers note a decline in taste and complain about small portions, suggesting multiple orders or sharing. Service is polite and efficient with quick turnover. The ambiance is crowded and noisy with limited seating. While prices are low, the small portion sizes lead to mixed feelings about value, making it better suited for light meals or snacks rather than a full dinner.
Ideal for tourists seeking a quick taste of signature shrimp roe noodles, best enjoyed as a snack or shared among friends.
Bib Gourmand¥¥Cantonese
The two chefs previously worked in the kitchens of a prestigious hotel, and their skills are unquestionable – which is why it's so hard to get a table here. Try the "premium trio", which used to be reserved for state banquets: buttery foie gras, squab with crispy skin and the tanginess of plum, and springy goose webs and wings in white marinade. Meat is barbecued daily in limited servings. Go with a group to enjoy the generous portions.
Bib Gourmand$$Shun Tak
Since 1979, Son Tak Kong has been jam-packed with happy regulars, lured by its no-frills, authentic Shun Tak cuisine. A Shun Tak native himself, the owner hires chefs for whom the secrets of Cantonese and Shun Tak food have no secrets. Their signature creamy fish soup calls upon exquisite knife work, first-rate ingredients and rich, slowly simmered fish broth. Also try the sticky rice with Sakura shrimps and pine nuts in a cast iron pot.
Bib Gourmand¥¥Cantonese
The dimly lit space is dotted with red lanterns and bamboo screens; the sizzling sounds and intoxicating smells from the semi-open kitchen prime diners for a feast that engages all senses. The menu features around 30 dishes served in claypots, complemented by an array of home-made sauces – try the rice paddy eel variety with firm, flavoursome meat. The double-boiled soups and home-made ginger juice milk curd ice cream are also worth trying.
Bib Gourmand$$portuguese
Business is booming at this friendly restaurant near Barra Temple with a retro nautical theme – locals and tourists just can't get enough of its hearty Portuguese fare. Start with the obligatory salted cod fritter. Besides barbecue dishes cooked over a charcoal grill, the extensive menu includes specialities such as sautéed pork and clams Alentejo style, mixed seafood rice, and Macanese coconut and turmeric chicken. Reservations recommended.
TripAdvisor review sample · 4.2/5 · 80 reviews
A Lorcha is a well-known Portuguese restaurant in Macau with an average rating of 4.2/5. Guests frequently praise the food quality, friendly service, and atmosphere. Recommended dishes include African chicken, roast suckling pig, seafood fried rice, and octopus salad, complemented by a good wine selection. However, some reviews note issues with value for money, inconsistent meal pacing, and occasional service lapses. A few critics mention declining quality or dishes that deviate from traditional Portuguese flavors. While generally regarded as a food institution, experiences may vary depending on timing and specific orders.
Suitable for travelers seeking authentic Portuguese cuisine and a lively atmosphere; reservations are recommended.
🕐 We-Mo 12:30-15:00, 18:30-23:00
Bib Gourmand¥Noodles
Still going strong after 30+ years, this branch may lack the views of its Lizhiwan counterpart, but the food tastes just as good. Springy duck egg noodles are made in its Lizhiwan factory, blanched à la minute and tossed either in shrimp roe or in a flavourful broth made with dried plaice, pork bones and dried shrimp. Don't miss the beef offal soup – the thinly sliced organ meats are rid of any odd taste and boast velvety textures.
Bib Gourmand$$Thai
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.
Bib Gourmand¥¥Cantonese
Nestled in an old neighbourhood, this shop has kept regulars coming back for almost three decades with their no-frills, tasty food at frugal prices. Come early for their double-boiled soups which tend to run out early. Fish head soup particularly entices with succulent flesh and a hint of Chinese herbs; brace yourself for the heady aromas when you lift the paper lid. Steamed chicken, roast goose and steamed pork patties are also popular choices.
Bib Gourmand¥¥Cantonese
This joint expanded in 2020, adding a dining room across from the original shop. Its signature Yixin chicken remains the key draw – birds from Qingyuan weighing about 1.8 kg are slow-cooked in a white marinade with herbs and dried scallops, boasting juicy, silky flesh and glistening, springy skin. Also try its osmanthus roll, an ancient very rare recipe, consisting of fatty pork and salted egg yolk in a duck intestine casing, sliced and doused in honey glaze.
Bib Gourmand¥Cantonese
Since opening in 2018, this tiny shop has been jam-packed with diners, so expect to share a table with strangers at peak hours. It is named after a street in the owner's native Hong Kong and has nearly 30 types of claypot rice in dai pai dong style, plus three kinds of double-boiled soups. Try their claypot rice topped with assorted Cantonese preserved meats – and savour every grain enrobed in perfumed oil and the crispy crust on the base.
TripAdvisor review sample · 3.0/5 · 80 reviews
Temple Street offers a typical Cantonese street-food experience in Kowloon with mixed reviews. Food quality is polarizing; while some praise the fresh spicy crab and stir-fries, others report insufficient meat portions and potential overcharging. Service varies significantly, ranging from efficient and friendly to hostile towards non-locals. The ambiance features an open-air, bustling market setting with basic furniture, providing an authentic but gritty atmosphere. Value perceptions differ, with some finding it affordable and others feeling ripped off. Travelers should manage expectations regarding portion sizes and service attitude.
Suitable for adventurous diners seeking authentic street food who can tolerate basic conditions; dining in groups is recommended.
Bib Gourmand$$Indian
After helming an iconic Indian restaurant in Macau for 10+ years, Keralan-born chef Justin Paul opened his own 20-seater with a bar counter. At lunch, set menus offer great value delicacies spanning northern to southern India. The experience is more formal at dinner – alongside various à la carte options, there is a 10-course tasting menu which showcases the full breadth of the chef’s creativity, courtesy of mouth-watering plating.
Bib Gourmand¥Cantonese
For over 40 years, the owner has been insisting on shopping for fresh beef offal daily, painstakingly preparing and braising it in a rich stock made from scratch with beef and lamb bones. His beef bone marrow boasts a creamy texture and is a perfect match with the house-made radish pickles. Beef tripe tip is another premium cut, available only after 11am. As well as beef offal, also try wonton noodle soup, braised beef brisket and tendon.
Bib Gourmand¥Noodles
For over 50 years, this shop has attracted a faithful following not only for its house-made E-fu, but also its freshly made egg noodles. The soft and springy E-fu has a faint egg aroma. For toppings, choose between beef brisket, zhajiang, pork hock or intestine. The flavourful broth made with dace, pork bones, shrimp roe and dried shrimp pairs perfectly with the noodles. Congee and lai fun noodles are served in the morning only.
Bib Gourmand¥Noodles and Congee
Tucked away in an alley, this two-storey, no-frills joint has been around for over 30 years. You're not here for the ambience, but for the poached chicken – only free-range pullets (that have not yet laid an egg) are used, for their springy skin, oily richness, silky flesh and robust flavour. The creamy chicken congee is loaded with juicy, velvety meat. Seasoned with soy sauce, the stir-fried ribbon rice noodles with beef seduces with smoky wok hei.
Bib Gourmand¥Noodles
This is not only a noodle shop, but also a factory that makes bouncy noodles for various restaurants in Guangzhou and Hong Kong. These famous strands made with duck eggs are dried outside the shop, which is nestled in a picturesque park. Dried plaice toasted on charcoal is added to the broth alongside pork backbones and dried shrimp for depth. Plump and brimming with filling, the flying fish roe wontons have umami-laden beads that pop in the mouth.
Bib Gourmand¥¥Cantonese
The collaborative effort of two local restaurant brands focuses on local flavours and myriad techniques to make Cantonese food even better. Many diners come for the soups, which are double-boiled for at least four hours – expect deep umami but little grease. The steamed fish jaw with pickled young ginger and sweet soybean paste, and deep-fried chitterlings are also popular. Most seafood dishes are not on the menu – ask the server what is available.
Bib Gourmand¥South East Asian
You can't miss the long queue at the door, but that doesn't put avid foodies off coming here. Available in both Singaporean and Malaysian styles, bak kut teh is simmered for three hours with pork ribs, garlic, white peppercorns and herbs until the meat falls off the bone. You will even find Thai and Vietnamese classics on the menu – the sautéed Chinese violet buds in Vietnamese fermented shrimp paste taste floral and pungent at the same time.
Bib Gourmand¥Cantonese
Standing the test of time since 1988, this operation started out as an ‘ice parlour’ serving cold drinks and light snacks. Now firmly in the 21C, it has morphed into a chain famous for home-style cooking and this branch pays tribute to the charm of historic Guangzhou. Signatures include steamed Qingyuan chicken and soy-marinated goose. The stir-fried eel fillet with French beans seduces with aromas of garlic and shallot as the naturally sweet veggies work wonders with the firm eel flesh.
Bib Gourmand¥Cantonese
The owner was behind a legendary, now-shuttered restaurant, and opened this much smaller spot, keeping some of the menu's most popular items. The chef has decades of experience and his Hakkanese cooking is a pure delight. The signature poached chicken, using birds from Qingyuan, boasts robust flavour and juicy flesh; scallion and sand ginger dips elevate the dish further. The house-made pickles and white radish pork balls, are also recommended.
Bib GourmandDianping Must-Eat¥Noodles
In the 1940s, the founder opened a shop on Enning Street that made noodles with duck eggs and flour only. Nowadays, his successors honour this heritage and make everything like in the olden days. In the signature shrimp wonton noodle soup, bite-sized wonton packed with springy shrimps come in a clear broth flavoured with dried plaice, dried shrimps and yellow chives. The blanched noodles tossed in lard, another must-try, are simple but addictive.
Bib Gourmand¥Cantonese
Since opening in the 1990s, this has been a popular place among locals who can’t seem to get enough of the kitchen's Cantonese home-style cooking, especially the double-boiled tonic soups. The signature “real-taste” chicken is free-range from Shunyi and is prized for its firm, flavoursome meat and silky, gelatinous skin. Large fried pork intestines with basil, and live seafood cooked-to-order are also excellent. Reservations recommended.
Bib Gourmand¥Cantonese
Since 1985, this tiny gem has been specialising in double-boiled soups. The menu boasts some 20 health tonics that are grouped by medicinal properties – some nourish the lungs; others boost energy levels. Those slow-cooked in whole coconuts are especially loved by customers, like the coconut chicken soup that imparts sweet aromas. Steamed rice with pork patty and pickled mustard greens entices with briny umami and juicy, silky pork.
Bib Gourmand¥Cantonese
Since 1983, Dayang has been synonymous with double-boiled soups, which dominate its menu. Three stacks of steel steamers in the corner turn out tasty health tonics every couple hours and you never know in advance exactly what will be available. In the top-selling silkie chicken soup in whole coconut, meaty and nutty flavours mingle. The quail soup is also popular. Adventurous eaters might like to try the turtle jelly with milk and honey.
Bib Gourmand¥Noodles
As the name suggests, Laifen noodle soup is the main item sold at this rustic shop, and is served alongside ingredients such as barbecue pork, beef balls or octopus. The creamy rice soup has hints of mushroom and dried shrimp flavours. "Water caltrop", consisting of rice noodles shaped like bite-size buffalo nuts topped with shredded egg, preserved cabbage, cracklings and peanuts, is an old-time dish that is hard to find elsewhere.
Bib Gourmand¥¥Cantonese
Since 2018, Fa Sing Garden has been serving home-style Cantonese fare to hotel guests and other foodies. The brightly lit space boasts a tasteful decor, and there are a number of private rooms of various sizes. Along with signature dishes such as double-steamed chicken, lotus root starch pancakes, and soy-marinated chitterlings, the fried pork ribs in Worcestershire sauce are a must – the tangy sauce perfectly complements the tender, juicy meat.
Bib Gourmand¥Vegetarian
This restaurant with wood-rich finishes primarily serves dishes made with soybean products or mushrooms – no dairy, eggs, garlic or onion are used. Sweet and sour monkey head mushrooms and vegan meat with pickled cabbage are both tangy creations with layers of textures. The house-made mugwort-scented dumplings and plant-based yoghurt are also popular. Reservations recommended on the 1st and 15th day of every lunar month, when Buddhists go meat-free.
Bib Gourmand¥¥Sichuan
Nestled in a printing plant-turned-cultural park, the two-storey restaurant boasts an airy, high-ceilinged dining room. Faux-industrial elements work well with wood and bamboo accents for a relaxed ambience. The menu features simple dishes with Sichuanese touches, such as the must-try poached fish with peppercorns on the vine – layered flavours contrast nicely with the velvety fish. Friendly service and sensible prices are also reasons to visit.
Bib Gourmand¥¥Vegetarian
Commanding spectacular city views, the sun-drenched, plant-filled space caters to a well-heeled business clientele. The Western-centric menu focuses on vegetables and mushrooms, as opposed to typical Chinese vegetarian cuisine based on soy faux meats. The bamboo fungus with pickled radish, chilli and rattan pepper has a wonderfully crisp texture and tingling tanginess. The deep-fried Yunnan eggplant with vegan demi-glace is also unmissable.
Bib Gourmand¥Cantonese
Shi shi chicken – steamed chicken served with fermented clam dip – ranks among the top 10 chicken dishes in Guangzhou, but it’s hard to come by these days. The chef, who once worked in a prestigious hotel, uses Qingyuan birds for this dish because of their bouncy skin and silky flesh. Besides the clam dip, it comes with soy sauce and ginger scallion dip. Also try the rice noodles made from scratch in-house and dressed in a secret soy blend.
Bib Gourmand¥Noodles
The room isn’t any different from your typical noodles joint, but its glazed noodles ‘factory’ definitely puts on a great show. Watch the skilful noodle-maker knead the dough with a bamboo pole to develop ultra-bouncy texture. House-made duck egg noodles can be paired with shrimp wontons, pork wontons, braised beef brisket, pork trotters. Also try those tossed in lard and shrimp roe.
Bib GourmandBlack Pearl 2◆¥¥Sichuan
Furnished like a vintage staging post, this restaurant whisks you back in time. Feel free to join the servers and dress up in period costume for a selfie. The Sichuanese head chef feeds hungry patrons with Chongqing-style cooking characterised by rich, intense flavours. Stir-fried dried pork with smoked bamboo shoot packs serious wok hei and a hint of smokiness. On the shelves, local liquors are on display, including some brewed in-house.
Bib Gourmand¥Cantonese
This three-storey building is the brand's first outlet, dating back to 1981. Known for traditional Cantonese food at bargain prices, the restaurant prides itself on meticulous cooking techniques and attention to detail. Their speciality of steamed chicken uses only free-range birds from Qingyuan for their firm, silky flesh and fine, springy skin. The goose intestines blanched in soy sauce are also impeccably made.
Bib Gourmand¥¥Chao Zhou
A wall map and backlit illustrations lend the rustic interior an artistic flair. The owner and the staff, who all hail from the Chaoshan area, pay homage to the kaleidoscopic food culture of this region using mainly ingredients and seafood from their homelands. ‘Floating’ on dry ice fog, marinated raw crab boasts gelatinous roe loaded with umami and winey aromas. It even comes with hot ginger tea to balance the crab’s ‘coldness’.
Bib Gourmand¥¥Cantonese
Since 1989, this household name has been building a loyal fan base with its signature swamp eel rice. Of all its branches, this two-storey one in the old part of town is the flagship. As well as its famous rice dish topped with crisp, tasty eel that imparts wok hei, the kitchen recommends fatty roast char siu, Guangzhou-style stir-fries, and eel dishes such as sautéed mottled eel slices with capsicums, which promise firm meat in a savoury sauce.
Bib Gourmand¥¥Cantonese
The room is divided into zones with different ambiances – satin tablecloths signal a chic, formal vibe, while distressed wooden tables feel hip and casual. The culinary highlight is undoubtedly the piping hot congee claypot loaded with fresh seafood, from sand shrimps to mud crab. You can also pick your own fish from the tank and ask servers the best way to have it cooked. Cantonese stir-fries and sizzling claypot dishes exude exceptional wok hei.
Bib GourmandDianping Must-Eat¥¥Cantonese
The chain operates branches in Hunan and Guangdong, but everything started in this flagship venue with a landscaped garden and a running stream. Its namesake signature dish is rice cooked in a pigeon and pork bone broth, boasting a crispy golden crust on the bottom and topped with steamed pigeon or a combo of pigeon meat and gizzards. Besides deep-fried or salt-baked fowl, the sautéed squid with cucumber is also a must.
Bib Gourmand¥Malaysian
Named after hawker stalls in Malaysia, this cheerful little spot in a shopping mall occupies a bold yellow room with Malaysian flags everywhere. With years of history, this is their only shop. The owner also rolls up his sleeves to prepare the country's national dishes, such as laksa (seafood noodle soup) and nasi lemak (coconut rice) served with juicy fried chicken and house-made sambal. For drinks, try the teh C special (three-layer milk tea).
Bib Gourmand¥¥Xibei
Tucked in an alley filled to the brim with halal restaurants, this two-storey establishment has a dining room on the ground floor and some private rooms upstairs. Lamb is big on the menu, such as the juicy boiled premium version, which is chopped into chunky pieces with skin on and bone in. Pair it with garlic for extra pungency. Heyan flat noodles and Dongxiang stir-fried chicken are also worth ordering. For drinks, the eight-treasure tea is a must.
Bib Gourmand$$Cantonese
With ceiling fans, bowl pendant lights and Lingnan-style stained glass, the room is the epitome of yesteryear glamour. The menu is likewise dominated by traditionally made Cantonese favourites - diced pork fat gives har gow extra depth of flavour and the white sugar sponge is perfectly proofed without a hint of sourness. Don’t miss their green chillies stuffed with minced dace, double-boiled soups or seafood dishes.