Beef Brisket Noodles @ Kau Kei
This tiny noodle house famous for its beef brisket on Gough Street in Central Hong Kong is no stranger with the international and local press it gets. Kau Kee has spanned generations in its 90+ years it's been around, serving the popular Beef Brisket Noodles in tasty clear broth. You also have a choice of curry gravy, but go with the rich bouillon. It's rich and flavourful, but never too heavy.

Duck Rice @ Dragao Restaurante
This typical Portuguese dish is a perfect case of duck rice. Crispy on the top, well flavoured and stuffed full of duck and chorizo, without the greasy heaviness, but full flavoured. It isn't easy to find the dish a good balance of rice and meat, but it's executed well here with both top and bottom layer of rice crispy and rich.

Peking Duck @ Jing Yaa Tang
Jing Yaa Tang is London's Alan Yau's Beijing outfit. The duck here is roasted to perfection with jujube (red dates) wood and hits the spot. It is worth coming here just for the duck. The rice flour pancakes soft, thin and so fluffy you’d want to use it as a face mask and eat it after. Chef Dong Li also spices things up a little with honey lemon in the condiments mix that came in cute little silver gourd dishes and a delish homemade hoisin sauce that perfectly complements the acidity and sweetness of spring onions, julienne melon (modern twist) and cucumbers.

Charsiu Omelette Sandwich @ Nam Peng
Slices of delicious roast BBQ pork (charsiu) sandwiched between a huge egg omelette and cotton soft white bread is the best way to start your day in Macau. The old folks gather before the crack of dawn, have their hot milk tea over sandwiches and flour cakes and idle chit chat.

Crab Sandwich  @ El Pescador Fish Market
This is a fresh beauty of a crab sandwich, rammed with a generous amount of Dungeoness Crab Meat, super fresh salad, buttery avocado and mayonnaise on very soft white bread. It's also massive.

Xiaolongbao Dumplings @ Lou Shi Tang Bao
These dumplings go for a crate of 8 for just ¥7. Thin skin, deliciously rich pork bouillon in a very basic fuss free local environment. Clearly, everyone is here for the food.

Three treasures dumplings @ Chu Kei
The signature dish on the menu at this noodle house is the “Sam bo” which literally translates to three treasures from Cantonese. It’s a bowl of piping hot bouillon with a pork and fish bones base that comes with three different types of dumplings – the wantons, sui gow dumplings and finally the yu mai “fish flour” dumplings that have a smoother and thicker consistency and their skins don’t crease when cooked like its counterparts. The fillings consist of minced pork, shitake mushrooms and fresh shrimps. Recommend trying the deep fried wontons too!

Half an Applewood Smoked Duck @ Elbow Lane Brew and Smoke House
Sounds of approval all around the table as I got stuck into Half an Applewood Smoked Duck, checking over the carcase a few times to make sure I hadn't left anything edible there. “The best duck ever,” was the verdict. And I enjoyed the sides and didn’t spare their own Smoke House Sauce. All the while sipping from their own beers, brewed a few yards away.

Black Chicken Samgyetang @ Kuryeo Samgyetang
This is a delicious chicken in pot dish that is made with a young black chicken that is stuffed with glutinous rice, chestnuts, garlic, herbs, and a ginseng root. The chicken is boiled till cooked and the rice is soft. The black chicken is a rare ingredient where the bones, flesh and skin is black. It is supposed to be very nutritious according to oriental medicine. Besides being nutritious, it is also delicious.

Jeju Ogyeopsal @ Jeju Harubang Dwetgogi
The best pork comes from Jeju and this place has thick slabs of it that are cooked over charcoal and served with a bean and anchovy sauce for dipping. The owner was a butcher so he knows the best cuts of pork and gets premium pork for his place. They serve lots of kimchis and greens with the pork and a pungent bean paste soup to accompany it. Oh, and enjoy the Jeju Soju with it.