Originally from Hong Kong but now based in Macau, Sammy Wu is the assistant vice-president of food and beverage at Galaxy Macau. He has written articles for the Michelin Guide and a book on hospitality management. He spoke to Andrew Sun.<\/em><\/p>\n I\u2019ve always approached food with both curiosity and discipline. Growing up with Cantonese home cooking in Hong Kong, I learned early to appreciate balance, restraint and familiarity at the table.<\/p>\n For a simple lunch, I often go to Coloane Pier Ribbon Soup Shop<\/strong> (Shop A & B, 116-220 Rua dos Navegantes, Coloane Downtown, Macau. Tel: +853 2888 2153).<\/p>\n It\u2019s an unassuming place, yet quietly confident in what it does. I usually order the abalone and fish maw noodles, whose premium ingredients are handled with restraint. The depth of flavour reflects the owner\u2019s long background in the dried seafood trade. It\u2019s honest, comforting food that speaks softly but convincingly.<\/p>\n I usually take new visitors to Macau to Dragon Portuguese Cuisine<\/strong> (Shop A-G005-G009, Broadway Food Street, Broadway Macau, Coloane-Taipa, Macau. Tel: +853 8883 3338).<\/p>\n Portuguese cuisine is integral to Macau\u2019s identity, yet increasingly difficult to find in its traditional form. What distinguishes this restaurant is its use of a real charcoal grill, particularly for Portuguese pork, spare ribs and sardines. The smokiness and simplicity capture the cuisine\u2019s essence, while the outdoor seating lends a relaxed, convivial atmosphere that feels true to Portuguese dining culture.<\/p>\n<\/div>\n![\"Originally](\"https:\/\/img.i-scmp.com\/cdn-cgi\/image\/fit=contain,width=1024,format=auto\/sites\/default\/files\/d8\/images\/canvas\/2026\/04\/21\/d3cc1bac-e8bd-4a11-ad07-541a82ac9578_c3f1fd52.jpg\" "\\"Originally")
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