Situated in Edinburgh’s city centre, Macau Kitchen provides a classic Macanese and Portuguese cuisine with a unique dish every week from one of the Luso-Asian provinces.
Macau Kitchen
Chef Kei specialises in Macanese; a cuisine blended with traditions from Portugal, Goa, Malacca and Macau. Using the spices of the Luso-Asian culinary traditions, this unique technique adapts and modifies Luso-Asian cookery while simultaneously preserving tradition and preserving authenticity.
Some notable dishes include Chef’s Sambal Minchi, the Aromatic Crispy Coconut Duck, Po Gok Gai, the Bolinhos de Bacalhau, and of course the Nata dessert.
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