Close

Mise Fu · Macau Flavors (Xingu Store)

Western cuisine · ⭐ 3.7

Shop on Ground Floor, Xingui Building, Yungui 10th Street (opposite Fenyi Station Benyuan Primary School)

Dishes

• 

  Stir-Fried Rice Noodles with Three Threads

  Three丝炒米粉 is a dish made with rice noodles stir-fried with shredded carrots, ham, and greens. Cook the noodles, then stir-fry with the vegetables and seasonings.
• 

  Portuguese Curry Chicken

  A fusion dish combining Portuguese and Asian flavors, featuring chicken stewed with onions, potatoes, carrots, and coconut milk in a rich curry sauce.
• 

  Signature Honey Glazed Pork Neck Rice Bowl

  Pork neck marinated in a secret honey sauce and grilled to perfection, served over rice for a savory and satisfying meal.
• 

  Almond Mushroom Stir-Fried Wagyu Cubes

  A savory dish featuring tender wagyu beef cubes stir-fried with almond mushrooms, seasoned for rich umami flavor.
• 

  Pan-fried Dumplings

  Pan-fried dumplings are a traditional snack made primarily from flour and fillings of meat or vegetables. The dumpling wrappers are thin with ample filling, typically pan-fried in a small amount of oil until the bottom becomes golden and crispy. They can be enjoyed with sauces such as vinegar or chili oil.
• 

  Lion's Head Soup

  A traditional Chinese soup featuring large pork meatballs simmered in a clear broth, often served with vegetables and herbs.
• 

  Freshly Boiled Egg Drop Pork Porridge

  A savory Cantonese porridge made with fresh pork slices and century eggs, gently cooked in rice broth for a smooth, rich flavor.
• 

  Plain Rice Porridge Breakfast

  A simple rice porridge made by boiling rice in water until soft and creamy, typically served with pickles, eggs, or side dishes for a light and nourishing breakfast.
• 

  Lotus Leaf Sticky Rice Chicken

  Lotus leaf sticky rice chicken is made with glutinous rice and chicken, marinated chicken and rice wrapped in lotus leaves and steamed. Common additions include dried mushrooms and sausage for enhanced flavor.
• 

  Braised Pepper with Tiger Skin

  Hǔpí Jiānjiāo is a dish primarily made with尖椒 (long peppers), which are pan-fried to create a crispy, tiger-striped texture on the surface. To prepare, remove the stems from the peppers, wash them clean, dry thoroughly, then stir-fry in a pan until the skin bubbles and turns golden. Finally, add seasonings and stir well.
• 

  Money Plant and Pork Stew

  A nourishing soup made with money plant and pork, simmered slowly for a fresh and healthy flavor.
• 

  Golden Custard Buns

  Golden Custard Buns are a classic Cantonese dim sum. The outer skin is made from wheat flour, yeast, sugar, lard or butter, and milk or water, which is fermented and then steamed to achieve a light golden color. The core filling consists of salted duck egg yolks, steamed and mashed, then stir-fried with butter, powdered sugar, custard powder (or milk powder), and a small amount of milk to create a smooth, flowing, sandy-textured filling. The finished bun has a soft, fluffy exterior, and the filling becomes a thick, liquid custard when warm, offering a rich, savory-sweet taste with a pronounced eggy aroma.

Reviews