Two kitchens, not one
Portuguese cooking leans clean: grilled fish, slow stews, olive oil and a lot of herbs. Macanese cooking is the product of centuries of mixing, reaching for coconut milk, turmeric and Southeast Asian spice, sweeter and more layered. Menus routinely blend the two — ask which dishes are Macanese and staff are usually glad to tell you.
Ordering for a table of four
One seafood, one meat, one rice or pasta, one green or salad, plus bread. Avoid two baked-rice dishes at once. If you want a Macanese signature, take one and balance the richness with something grilled and Portuguese. Portions tend to be generous — under-order and add later.
Which district to eat in
Taipa village and Coloane hold plenty of relaxed small rooms; the peninsula old town and Inner Harbour skew traditional; restaurants inside the Cotai resorts are more formal and mostly want a booking. Do not eat across two districts in one evening — the ride eats your appetite.
A few practicalities
Book at weekends and in peak season; some small rooms close between lunch and dinner. Payment methods vary, so carry a little cash. Service charges or a couvert for bread may appear, so glance at the bill before you pay. Menus and prices change — do not order from an old review.