Macau offers a wide variety of good restaurants with various cuisine: Portuguese, Macau, Chinese, Shanghainese, European, Japanese, and more. The distinctive cuisine of Macau combines many contrasting kitchens. Traditional dishes from Portugal include "bacalhau", the country's beloved cod, which is served baked, grilled, stewed or boiled, oxtail and ox breast, rabbit prepared in various delicious ways, and soups such as "caldo verde" and "sopa ?alentejana" both rich with vegetables, meat, and olive oil.

        The Portuguese also learned how to use spices from Africa and India resulting in Macau's most popular dishes, African and Goan chicken and piquant prawns, all baked or grilled with peppers and chili.

        Macanese cuisine is a mix of Portuguese, Indian, Malay, and Chinese influences. Only Macau has this specialty cuisine. The Brazilian contribution was "feijoada", mighty stews of kidney beans, pork, potatoes, cabbage, and spicy sausage. Some ingredients such as Portuguese sausage and sardines are imported but most food stuffs come from the fertile Pearl River delta and bountiful water of the South China Sea.

        Local produce includes quail, pigeon, duck, fresh vegetables, the famous Macau sole, African chicken, and enormous juicy prawns. To accompany the meal, Macau's bakers make Asia's best continental bread rolls and all restaurants offer a variety of Portuguese red and white wines, sparkling vinho verde, as well as port and brandy, all at remarkably low prices.