[Weekend Escape] is our semi-regular column on all things related to getting out of Shanghai for a weekend (or preferably a long weekend). From city jaunts, to food tours, to the rough and tumble of backpacking and camping. It's all here. Got tips? Drop us a note.

Dubbed the "Las Vegas of Asia," Macau is more than just a haven for entertainment and gambling; it's also a paradise for food lovers. With its uncommon merger of Portuguese and Cantonese influences, Macau's food scene is unlike anywhere else in the world, bridging two wholly distinct gastronomic traditions into one unmistakably Macanese cuisine.

From flaky egg tarts oozing with a molten custard center to crispy codfish croquettes dribbled in a gasp of lemon, every bite reflects a story of tradition and transformation.

Many of the local eateries that still exist today are a testament to the city's rich gastronomic heritage, with each dish reflecting the diverse influences that have shaped Macau over the centuries. Michelin-rated restaurants and humble stalls alike offer a variety of flavors that cater to every palate, making it easy to eat like a local.

This guide will navigate you through our tried-and-true favorites of this UNESCO Creative City of Gastronomy island-city, spotlighting the best places to experience them.

Egg Tarts from Lord Stowe's Bakery in Coloane

The original destination to score Macau's rendition of the Portuguese pastéis de nata, Lord Stowe's Bakery first opened in 1989 in Coloane. Now a Macau icon, Lord Stowe's egg tarts are famous for their buttery, flaky pastry crust and creamy custard filling. Less sweet than the traditional Portuguese pastéis de nata, the Macanese version strikes a better balance to fit local tastes.

The tarts are best enjoyed straight out of the oven (which is never an issue as Lord Stowe's continues to pump them out all day), ensuring a brittle exterior, a caramelized cap and a luscious center.

A viable contender, Margaret's Café e Nata is equally esteemed and located in a more central location than the original Lord Stowe's shop. An egg tart at most shops will set you back MOP10-12.

If you go...

1 Rua do Tassara, Coloane Town Square, Coloane, Macau

Shrimp Roe Noodles from Loja Sopa da Fita Cheong Kei

Thin, springy egg noodles are dusted in an umami-rich dried shrimp roe powder at Loja Sopa da Fita Cheong Kei, presented alongside the restaurant's signature shrimp clear broth – a tidal wave of oceanic salinity. The noodles are made in the traditional way, with the dough folded over onto itself several times before being pressed down hundreds (if not thousands) of times with a heavy bamboo tube, ensuring the optimal elastic mouthfeel.

Diners here also enjoy the shatteringly crisp wontons, with light and airy fried edges coming together in the center with a dollop of minced shrimp.

Another approachable Macanese shrimp roe outpost, Lok Kei Noodle serves a myriad of local dishes to savor alongside a piping bowl of noodles. At most noodle houses, shrimp roe noodles fall within the 40-65MOP range.

If you go...

G/F, 68, 65 R. da Felicidade, Macau

Cheung Fun from Lun Kee Cheung Fun Rice Roll

Lun Kee Cheung Fun Rice Roll is Macau's most viral spot to try the iconic changfen (肠粉), or Cantonese rice rolls. An everyday street snack across Hong Kong, Macau and Guangdong province, changfen are rolled up like a bouncy white crepe, stuffed with diners' choice of filling – from BBQ pork and shrimp to beef, sautéed vegetables, and more. Its squiggly appearance is referenced in the dish's name, which translates to "intestine noodle" as it somewhat resembles certain innards.

At this legendary shop, the owner has been serving up a layered egg version (where beaten egg yolks are poured over the silky rice roll top) for just MOP33. But the real kicker is in the sauce: a trio of peanut sauce, soy sauce and a sticky hoisin-like sauce, plus an optional kick of heat from homemade chili crisp.

If you go...

Edificio Chun Choi, 26號 R. da Ribeira do Patane, Macau

Codfish Croquettes at Fernando's

Codfish croquettes, also known as pastéis de bacalhau, are a mainstay on many Portuguese menus around the island, exemplifying the integral role codfish plays in Portuguese, and therefore Portuguese-inspired Macanese cuisine. Shredded salted cod, mashed potatoes and a mix of seasonings are rolled into an oblong, finger-length cake before being deep-fried. The golden brown, crunchy exterior gives way to a fluffy center, best enjoyed with a spritz of lemon as an appetizer, snack, or part of a larger meal.

The dish is a testament to the historical and cultural exchange between Portugal and Macau, showcasing the enduring influence of Portuguese cuisine in the region. Fernando's, a Macau institution, is beloved for its mighty spread of Portuguese cuisine, best served family style as portions are large. Somewhere between the checkered tabletops, gruff service, rustic charm, and never-ending stream of hot and salty serving trays flowing from the kitchen, diners are transported to a Macau of yore.

If you go...

9 Praia de Hac Sa, Macau

Portuguese Chicken at Fernando's

Another fan favorite at the mainstay that is Fernando's is the Portuguese chicken, a fusion of Portuguese and Macanese culinary traditions, with influences from the region's colonial past. The chicken is typically marinated and cooked in a creamy, often coconut-based curry sauce, with a hint of peri peri spice. The chicken is then barbecued or baked over crispy potatoes. The meat is succulent and juicy, while the skin remains taut and charred, puckering from the heat of the grill.

Despite its name, Portuguese chicken is not derived from any specific Portuguese dish and isn't commonly found in Portugal. Yet, in Macau, it can be spotted on menus all over town; another recommended place to order Portuguese chicken is A Lorcha.

If you go...

9 Praia de Hac Sa, Macau

Char Siu Egg Sandwich from Nam Peng Café

An old school-style cha chaan teng, Nam Peng Café opened 40 years ago, and still looks like, well, it was constructed in the 80s. But along with that dose of nostalgia comes some righteous teahouse fare, namely the ever-popular char siu and egg sandwich. Stacked taller than your average sando, the height is owed to fluffy eggs and a generous serving of meat all piled atop simple white bread. An age-old debate, some prefer the bread as is, soft and plush, while others dole out an extra MOP2 to have it toasted for added textural crunch. Overall, prices are notably cheap and cheerful, with the char siu and egg sandwich clocking in at MOP24.

Outside of the sandwich, there are some stellar pastries, like Chinese donuts, baked buns, and cakes. The milk tea is not to be missed.

If you go...

85-85A Rua de Cinco de Outubro, Macau

Almond Cookies at Choi Heong Yuen Bakery

Considered a must-try of the city, almond cookies are made unassumingly from almonds ground into flour, sugar and lard. The mixture is molded into a scalloped circular shape, then simultaneously baked and steamed over charcoal in wooden barrel ovens, resulting in a warm, crumbly texture.

Best enjoyed fresh and still hot, almond cookies are often wrapped in ornate packaging and sold at a premium at many souvenir shops around Macau.

Other sought-after bakery chains, like Koi Kee Bakery and Pasteleria Fong Kei, are worth a stopover for almond cookies as well as other traditional Macanese confectionery.

If you go...

Edificio Hang Fai, 28 R. de São Paulo, Macao

Dim Sum at Chef Tam's Seasons

Chef Tam of the eponymous Chef Tam's Seasons in Wynn Palace Macau is on a mission to elevate Macau's dining scene with his pioneering approach to seasonal ingredients and eco-friendly practices. Following the ethos of the 24 Solar Terms – a traditional Chinese method of tracking the seasons – the menu is constantly evolving to reflect only the freshest, from produce to proteins.

The menu features highlights like glistening char siu pork belly and other Cantonese roasted meats, his signature BBQ pork char siu and egg tart combo in one glorious bite, steamed dumplings of all manner, fresh seafood sourced daily from nearby waters, crispy spring rolls, and an array of meticulously crafted and plated dim sum.

While Macau (and the surrounding Greater Bay area, including Hong Kong, Shenzhen, and Guangzhou) is home to countless dim sum options, Chef Tam's Seasons is the only two Michelin-starred dim sum restaurant in Macau, balancing quality and value for money. Expect to pay roughly MOP350 a head for a standout dim sum lunch.

If you go...

Wynn Palace, Av. da Nave Desportiva, Macau

Coffee at 3345 Coffee & Vinyl

Macau's first (and quite possibly only) coffee and vinyl shop, 3345 Coffee & Vinyl, is the epitome of a hidden gem, situated in Coloane. Of the two owners, one loves coffee, while the other is into vinyl, so they married the two ideas and 3345 was born, the trendiest café in town. The coffee shop sits on the street level, while music lovers find themselves sneaking up the stairs to finger through the 1,000+ records on sale.

Coffee drinks range from the customary – espresso, latte, cappuccino, and the like – to creative – dried mango cold brew, red date and coconut latte, and roselle infused wine cold brew – with boutique beans from around the world and teas also on sale. The coffee menu changes 3-4x times a year, keeping it interesting for repeat customers. Coffees vary in price depending on how fancy you get, with most falling in the MOP20-40 range.

If you go...

11號 R. dos Negociantes, Macao

Milk Pudding at Yee Shun Milk Company

A chain originally from Macau that has since expanded into Hong Kong, Yee Shun Milk Company is a traditional Chinese breakfast joint known for two things: hearty, yet pocket-friendly meals and milk pudding. The milk puddings can be served either cold or hot, with various toppings, like sweet red bean, chopped mango, and lotus seeds, all going for MOP30-40. A signature dish, and highly recommended during colder months, the ginger milk pudding, only served steaming, is made with piquant ginger juice, resulting in a warm, comforting ginger flavor.

Deliciously smooth and fragrant, the milk pudding is akin to melt-in-your-mouth panna cotta, yet lighter and silkier. Yee Shun leans into this dessert's signature milky flavor by using higher water content milk sourced from their own buffalo farms in China. Made from a steamed blend of humble ingredients – the aforementioned milk, plus sugar and egg whites – the suppleness is in the technique, one that Yee Shun has mastered with the hundreds of thousands of milk puddings made annually.

If you go...

381 Av. de Almeida Ribeiro, Macau

Got a favorite Macau haunt? Include it in the comments, and we will make sure to check it out!