Macanese cuisine fuses Chinese with Portuguese elements, further overlaid with tastes from Portugal’s Indian and African colonies. Fresh bread, wine and coffee all feature, as well as an array of dishes ranging from caldo verde (vegetable soup) to bacalhau (dried salted cod). Macau’s most interesting Portuguese colonial dish is probably African chicken, a concoction of Goan and East African influences, comprising chicken grilled with peppers and spices. Other things worth trying include Portuguese baked custard tarts (natas), served in many cafés; almond biscuits, formed in a wooden mould and baked in a charcoal oven, which can be bought by weight in many pastellarias, such as Koi Kei, around São Paulo and Rua da Felicidade; and sheets of pressed roast meat, also sold in pastellarias.

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