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Just up the street from the landmark A-Ma temple in the Barra district, Restaurante Litoral has been dishing up true-blue <a href="https://destinasian.com/editorial/savor-the-melting-pot-flavors-of-macau" target="_blank" rel="noopener">Macanese cuisine</a> since 1995, when founder Manuela Sales da Silva Ferreira opened it to introduce her family recipes to a wider audience. It’s now managed by Adriano, the second of her three sons. (Youngest son Felipe oversees a <a href="https://www.restaurantelitoral-taipa.com/" target="_blank" rel="noopener">newer branch in Taipa village</a>.) The charming neighborhood eatery is famed for its take on the classic African chicken, which Adriano says was passed down from his great-grandmother who ran the kitchen at the long-defunct Pousada Hotel. Served with thick potato wedges and slathered over half a roast chicken, its onion-rich sauce incorporates peanut butter, curry paste, tomato, and coconut; also discernible are the tang of vinegar and the heat of piri-piri chilies. Another favorite is Ferreira’s baked duck rice topped with chouriço and Portuguese bacon. This differs from the kind in Portugal as the chefs at Litoral dial down the salt and boil the rice in duck broth for a richer flavor. Lesser-known Macanese specialties on the menu include a meat-and-vegetable stew called tacho and pork bafassá braised with turmeric or saffron. Portions are generous, so go with a group and order a variety of dishes to share. —James Louie
<a href="http://restaurantelitoralmacau.com/" target="_blank" rel="noopener">restaurantelitoralmacau.com</a> 
+853 2896 7878 
<a href="https://maps.app.goo.gl/FStPVk5CTXiXLzXf6" target="_blank" rel="noopener">Rua do Almirante Sérgio, 261-A, r/c, Macau</a>

Restaurante Litoral - Baked Portuguese Chicken with Rice