Macanese food is its own cuisine: minchi, African chicken, and the pork chop bun

Four centuries of Portuguese and Cantonese cooking produced dishes found nowhere else: minchi (minced meat with potatoes and a fried egg), African chicken in a coconut-peanut sauce, and bacalhau fritters. The pork chop bun from Tai Lei Loi Kei in Taipa Village is the snack; the Portuguese egg tart from Lord Stow's in Coloane, caramelized on top, is different from the Hong Kong version. Portuguese wine is cheap and everywhere.