Macanese cuisine is the oldest fusion food in Asia, developed over four centuries as Portuguese spices, meats and cooking methods met Chinese, Goan, Malay and African ingredients along the route from Lisbon to the East. Classic dishes to look for are African chicken (grilled with piri-piri, coconut and peanut sauce), minchi (minced beef and potatoes over rice), bacalhau (Portuguese salt cod), and the creamy chicken-and-potato galinha à portuguesa. For snacks, nothing beats Macau's pastéis de nata egg tarts — Lord Stow's in Coloane village is the famous one — and the pork chop bun served at Tai Lei Loi Kei in Taipa Village. Casino buffets are vast and, if you can stomach the lights, often excellent value.